_id
dict | id
stringlengths 64
64
| text
stringlengths 1.05k
146k
| meta
dict |
|---|---|---|---|
{
"$oid": "68bacb7ceb3bdbfd0cbff9b1"
}
|
7705d3f2ef00a66ba37abb1e69ec4c8b2d3b31693953c2dc9793611a5f8bbd64
|
Cheesy pasta rolls recipe
An average of 5.0 out of 5 stars from 1 rating You can multiply this recipe to make as many lasagne rolls as you like - kids will love making everyone dinner! oil for greasing 100g/4oz tinned chopped tomatoes pinch dried chilli flakes (optional)100g/4oz ricotta cheese pinch ground black peppersmall handful fresh mint large handful baby leaf spinach 1 fresh lasagne sheet (17 x 22 cm) 15g/1oz cheddar, grated oil for greasing 100g/4oz tinned chopped tomatoes pinch dried chilli flakes (optional) 100g/4oz ricotta cheese pinch ground black pepper small handful fresh mint large handful baby leaf spinach 1 fresh lasagne sheet (17 x 22 cm) 15g/1oz cheddar, grated Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish.Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined.Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish. Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined. Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheesy_pasta_rolls_35552",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheesy pasta rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating You can multiply this recipe to make as many lasagne rolls as you like - kids will love making everyone dinner! oil for greasing 100g/4oz tinned chopped tomatoes pinch dried chilli flakes (optional)100g/4oz ricotta cheese pinch ground black peppersmall handful fresh mint large handful baby leaf spinach 1 fresh lasagne sheet (17 x 22 cm) 15g/1oz cheddar, grated oil for greasing 100g/4oz tinned chopped tomatoes pinch dried chilli flakes (optional) 100g/4oz ricotta cheese pinch ground black pepper small handful fresh mint large handful baby leaf spinach 1 fresh lasagne sheet (17 x 22 cm) 15g/1oz cheddar, grated Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish.Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined.Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish. Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined. In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined. Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad. Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7deb3bdbfd0cbff9b2"
}
|
55079b82abb89600baca815472fbe24bd96dee68cffaff57be505ea6e4e5f9b0
|
Jack Monroe's veggie lasagne recipe
An average of 3.2 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jack_monroes_veggie_49970_16x9.jpg Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an easy white sauce and crispy breadcrumbs, this is sure to please. There's no cheese in this recipe, and if you use oil instead of butter and a vegan milk subsitute in the white sauce, this is a vegan lasagne! Make sure to use vegan lasagne sheets if making for this purpose. 1 onion, roughly chopped (or handful frozen chopped onions)6 garlic cloves, finely choppeddrizzle oil150g/5½oz dried green or red lentils, rinsed well under running water100ml/3½fl oz red wine or brewed black tea400g tin chopped tomatoes1 tsp dried herbs400g/14oz mushrooms, roughly chopped1 tbsp gravy granules100g/3½oz spinach, kale or other green vegetables, roughly chopped1 packet dried lasagne sheets (around 12 standard sheets), egg-free if requiredsalt and freshly ground black pepper 1 onion, roughly chopped (or handful frozen chopped onions) 6 garlic cloves, finely chopped drizzle oil 150g/5½oz dried green or red lentils, rinsed well under running water 100ml/3½fl oz red wine or brewed black tea 400g tin chopped tomatoes 1 tsp dried herbs 400g/14oz mushrooms, roughly chopped 1 tbsp gravy granules 100g/3½oz spinach, kale or other green vegetables, roughly chopped 1 packet dried lasagne sheets (around 12 standard sheets), egg-free if required salt and freshly ground black pepper 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising)½ tsp mustard (wholegrain, French, English)200ml/7fl oz milk (vegan, if required)1 tbsp breadcrumbsCheddar cheese, for grating (optional) 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising) ½ tsp mustard (wholegrain, French, English) 200ml/7fl oz milk (vegan, if required) 1 tbsp breadcrumbs Cheddar cheese, for grating (optional) Method Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer.When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken.Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using.Bake for 40 minutes until golden-brown and crisp around the edges. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Bake for 40 minutes until golden-brown and crisp around the edges. Bake for 40 minutes until golden-brown and crisp around the edges.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jack_monroes_veggie_49970",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jack Monroe's veggie lasagne recipe",
"content": "An average of 3.2 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jack_monroes_veggie_49970_16x9.jpg Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an easy white sauce and crispy breadcrumbs, this is sure to please. There's no cheese in this recipe, and if you use oil instead of butter and a vegan milk subsitute in the white sauce, this is a vegan lasagne! Make sure to use vegan lasagne sheets if making for this purpose. 1 onion, roughly chopped (or handful frozen chopped onions)6 garlic cloves, finely choppeddrizzle oil150g/5½oz dried green or red lentils, rinsed well under running water100ml/3½fl oz red wine or brewed black tea400g tin chopped tomatoes1 tsp dried herbs400g/14oz mushrooms, roughly chopped1 tbsp gravy granules100g/3½oz spinach, kale or other green vegetables, roughly chopped1 packet dried lasagne sheets (around 12 standard sheets), egg-free if requiredsalt and freshly ground black pepper 1 onion, roughly chopped (or handful frozen chopped onions) 6 garlic cloves, finely chopped drizzle oil 150g/5½oz dried green or red lentils, rinsed well under running water 100ml/3½fl oz red wine or brewed black tea 400g tin chopped tomatoes 1 tsp dried herbs 400g/14oz mushrooms, roughly chopped 1 tbsp gravy granules 100g/3½oz spinach, kale or other green vegetables, roughly chopped 1 packet dried lasagne sheets (around 12 standard sheets), egg-free if required salt and freshly ground black pepper 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising)½ tsp mustard (wholegrain, French, English)200ml/7fl oz milk (vegan, if required)1 tbsp breadcrumbsCheddar cheese, for grating (optional) 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising) ½ tsp mustard (wholegrain, French, English) 200ml/7fl oz milk (vegan, if required) 1 tbsp breadcrumbs Cheddar cheese, for grating (optional) Method Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer.When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken.Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using.Bake for 40 minutes until golden-brown and crisp around the edges. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Bake for 40 minutes until golden-brown and crisp around the edges. Bake for 40 minutes until golden-brown and crisp around the edges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7deb3bdbfd0cbff9b3"
}
|
144cbf40189e4f84f84f1b3f35da64ec9f1ffa785fd1762a13fe6f6903f6b1dc
|
Eat Well For Less turkey lasagne recipe
Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time.Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined.Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool.Preheat the oven to 220C/200C Fan/Gas 7. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well.Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside. Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time. Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined. Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined. Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well. Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/turkey_lasagne_57409",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Eat Well For Less turkey lasagne recipe",
"content": "Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time.Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined.Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool.Preheat the oven to 220C/200C Fan/Gas 7. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well.Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside. Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time. Meanwhile, tip the onions, carrots and garlic into a food-processor and pulse until roughly chopped (or roughly chop them by hand). Add them to the pan and cook over a medium heat for 5 minutes. You want them to soften but not colour, so it’s a good idea to put a lid on the pan to help retain the moisture and steam the vegetables at the same time. Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined. Add the oregano and thyme and cook for another minute. Stir in the tomato purée and turn the heat up, stirring constantly until well combined. Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Crumble in the stock cubes or add the stock pots, then tip in the tomatoes. Fill both the empty tomato tins with water, swirl around and add to the pan. Stir well and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the turkey is tender and the sauce is reduced slightly. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool. Meanwhile, if you are using fresh bread, toast it lightly, then set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well. Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Set a large, oblong baking dish (about 32x23cm/13x9in) on a baking tray. Spoon a third of the turkey ragù into the dish and level out so that it covers the bottom of the dish evenly. Lay a third of the lasagne sheets over the top, covering the turkey ragù completely. Spoon a third of the quark mixture over the top of the pasta in an even layer. Repeat the layers until you’ve used up all the turkey ragù, pasta and quark mixture, ending with a layer of the quark mixture. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Blitz the toasted bread in a blender or food-processor to form crumbs, then scatter over the top of the assembled lasagne. Cover with foil and bake in the oven for 30 minutes then uncover and cook for a further 15 minutes until golden brown and bubbling. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside. Remove the lasagne from the oven and leave to stand for 5 minutes while you cook the peas. Bring a saucepan of water to the boil, add the frozen peas and cook for 2–3 minutes until hot through, then drain. Cut the lasagne into portions and serve with the peas alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7deb3bdbfd0cbff9b4"
}
|
7d21ba16085760a629fa009d16d4d1bc9ea2e6ae6f8df29493a47050f19567c4
|
Make and freeze lasagne recipe
For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass.Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches.Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth.Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this.Repeat this process until you have converted all your dough into sheetsLeave to dry for two hours – the sheets will be firm but slightly bendy.Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total.For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat.Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot.In the same pan, brown the mince in batches adding the browned meat to the pot as you go.Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot.Deglaze the pan with a little beef stock and add to the pot.Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves.Bring to the boil and then simmer for two hoursSlide the meat easily off the rib bones with set of tongs and a fork. Discard the bones.For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally.For the basil oil, process the oil and the basil in a food processor and reserve.To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil.Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top.Pour over a ladleful of cheese sauce.Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil.To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes.To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month.To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour. For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass. For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass. Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches. Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches. Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth. Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth. Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this. Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this. Repeat this process until you have converted all your dough into sheets Repeat this process until you have converted all your dough into sheets Leave to dry for two hours – the sheets will be firm but slightly bendy. Leave to dry for two hours – the sheets will be firm but slightly bendy. Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total. Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total. For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat. For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat. Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot. Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot. In the same pan, brown the mince in batches adding the browned meat to the pot as you go. In the same pan, brown the mince in batches adding the browned meat to the pot as you go. Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot. Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot. Deglaze the pan with a little beef stock and add to the pot. Deglaze the pan with a little beef stock and add to the pot. Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves. Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves. Bring to the boil and then simmer for two hours Bring to the boil and then simmer for two hours Slide the meat easily off the rib bones with set of tongs and a fork. Discard the bones. Slide the meat easily off the rib bones with set of tongs and a fork. Discard the bones. For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally. For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally. For the basil oil, process the oil and the basil in a food processor and reserve. For the basil oil, process the oil and the basil in a food processor and reserve. To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil. To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil. Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top. Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top. Pour over a ladleful of cheese sauce. Pour over a ladleful of cheese sauce. Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil. Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil. To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes. To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes. To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month. To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month. To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour. To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lasagne_95631",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Make and freeze lasagne recipe",
"content": "For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass.Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches.Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth.Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this.Repeat this process until you have converted all your dough into sheetsLeave to dry for two hours – the sheets will be firm but slightly bendy.Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total.For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat.Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot.In the same pan, brown the mince in batches adding the browned meat to the pot as you go.Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot.Deglaze the pan with a little beef stock and add to the pot.Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves.Bring to the boil and then simmer for two hoursSlide the meat easily off the rib bones with set of tongs and a fork. Discard the bones.For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally.For the basil oil, process the oil and the basil in a food processor and reserve.To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil.Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top.Pour over a ladleful of cheese sauce.Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil.To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes.To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month.To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour. For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass. For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass. Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches. Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches. Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth. Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth. Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this. Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this. Repeat this process until you have converted all your dough into sheets Repeat this process until you have converted all your dough into sheets Leave to dry for two hours – the sheets will be firm but slightly bendy. Leave to dry for two hours – the sheets will be firm but slightly bendy. Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total. Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total. For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat. For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat. Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot. Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot. In the same pan, brown the mince in batches adding the browned meat to the pot as you go. In the same pan, brown the mince in batches adding the browned meat to the pot as you go. Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot. Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot. Deglaze the pan with a little beef stock and add to the pot. Deglaze the pan with a little beef stock and add to the pot. Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves. Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves. Bring to the boil and then simmer for two hours Bring to the boil and then simmer for two hours Slide the meat easily off the rib bones with set of tongs and a fork. Discard the bones. Slide the meat easily off the rib bones with set of tongs and a fork. Discard the bones. For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally. For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally. For the basil oil, process the oil and the basil in a food processor and reserve. For the basil oil, process the oil and the basil in a food processor and reserve. To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil. To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil. Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top. Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top. Pour over a ladleful of cheese sauce. Pour over a ladleful of cheese sauce. Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil. Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil. To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes. To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes. To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month. To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month. To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour. To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7eeb3bdbfd0cbff9b5"
}
|
0725730c26d7d26198169629a23769e01f3eb6c4c99a92572966846fec85406a
|
Mulligatawny recipe
An average of 4.6 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulligatawny_soup_68949_16x9.jpg Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream. This meal, if served as five portions, provides 245kcal, 5g protein, 36g carbohydrate (of which 12g sugars), 8g fat (of which 3.5g saturates), 5g fibre and 0.4g salt per portion. 25g/1oz butter1 tbsp sunflower oil1 large onion, finely chopped2 garlic cloves, chopped2 medium carrots, cut into 1.5cm/ ⅝in cubes2 celery sticks, thinly sliced1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes 1 tbsp medium curry powder1 vegetable or chicken stock cube (low-salt is best)1litre/1¾ pints boiling water1 tbsp tomato purée1 tbsp mango chutney100g/3½oz basmati rice100g/3½oz natural yoghurt or soured cream, to servefresh coriander or flat-leaf parsley, to garnish (optional)salt and freshly ground black pepper 25g/1oz butter 1 tbsp sunflower oil 1 large onion, finely chopped 2 garlic cloves, chopped 2 medium carrots, cut into 1.5cm/ ⅝in cubes 2 celery sticks, thinly sliced 1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes 1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes 1 tbsp medium curry powder 1 vegetable or chicken stock cube (low-salt is best) 1litre/1¾ pints boiling water 1 tbsp tomato purée 1 tbsp mango chutney 100g/3½oz basmati rice 100g/3½oz natural yoghurt or soured cream, to serve fresh coriander or flat-leaf parsley, to garnish (optional) salt and freshly ground black pepper Method Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Recipe tips If making for a gluten free diet, please check the stock packaging to ensure it’s gluten free before using. If making for a vegetarian diet, use vegetable stock.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mulligatawny_soup_68949",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mulligatawny recipe",
"content": "An average of 4.6 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulligatawny_soup_68949_16x9.jpg Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream. This meal, if served as five portions, provides 245kcal, 5g protein, 36g carbohydrate (of which 12g sugars), 8g fat (of which 3.5g saturates), 5g fibre and 0.4g salt per portion. 25g/1oz butter1 tbsp sunflower oil1 large onion, finely chopped2 garlic cloves, chopped2 medium carrots, cut into 1.5cm/ ⅝in cubes2 celery sticks, thinly sliced1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes 1 tbsp medium curry powder1 vegetable or chicken stock cube (low-salt is best)1litre/1¾ pints boiling water1 tbsp tomato purée1 tbsp mango chutney100g/3½oz basmati rice100g/3½oz natural yoghurt or soured cream, to servefresh coriander or flat-leaf parsley, to garnish (optional)salt and freshly ground black pepper 25g/1oz butter 1 tbsp sunflower oil 1 large onion, finely chopped 2 garlic cloves, chopped 2 medium carrots, cut into 1.5cm/ ⅝in cubes 2 celery sticks, thinly sliced 1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes 1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes 1 tbsp medium curry powder 1 vegetable or chicken stock cube (low-salt is best) 1litre/1¾ pints boiling water 1 tbsp tomato purée 1 tbsp mango chutney 100g/3½oz basmati rice 100g/3½oz natural yoghurt or soured cream, to serve fresh coriander or flat-leaf parsley, to garnish (optional) salt and freshly ground black pepper Method Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste. Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like. Recipe tips If making for a gluten free diet, please check the stock packaging to ensure it’s gluten free before using. If making for a vegetarian diet, use vegetable stock."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7eeb3bdbfd0cbff9b6"
}
|
442f3dde139ebf2b3951a0881c0d579161560cfa3f51f70941aa705baf1136c2
|
Sausage and tortellini soup recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tortellini_59553_16x9.jpg Transform shop-bought tortellini into a cosy midweek soup, made with mini sausage meatballs and finished with Parmesan. 2 tbsp olive oil, plus extra for drizzling3 sausages, skins removed (about 200g/7oz) 1 onion, finely chopped ½ bulb fennel, finely chopped 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tsp dried oregano150ml/5fl oz white wine 400g tin chopped tomatoes1 litre/1¾ pints chicken stock 300g/10½oz pack fresh tortellini, of your choice 150g/5½oz baby spinach 100ml/3½fl oz double cream grated Parmesan, to servesalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 sausages, skins removed (about 200g/7oz) 1 onion, finely chopped ½ bulb fennel, finely chopped 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tsp dried oregano 150ml/5fl oz white wine 400g tin chopped tomatoes 1 litre/1¾ pints chicken stock 300g/10½oz pack fresh tortellini, of your choice 150g/5½oz baby spinach 100ml/3½fl oz double cream grated Parmesan, to serve salt and freshly ground black pepper Method Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan. Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sausage_and_tortellini_59553",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage and tortellini soup recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tortellini_59553_16x9.jpg Transform shop-bought tortellini into a cosy midweek soup, made with mini sausage meatballs and finished with Parmesan. 2 tbsp olive oil, plus extra for drizzling3 sausages, skins removed (about 200g/7oz) 1 onion, finely chopped ½ bulb fennel, finely chopped 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tsp dried oregano150ml/5fl oz white wine 400g tin chopped tomatoes1 litre/1¾ pints chicken stock 300g/10½oz pack fresh tortellini, of your choice 150g/5½oz baby spinach 100ml/3½fl oz double cream grated Parmesan, to servesalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 sausages, skins removed (about 200g/7oz) 1 onion, finely chopped ½ bulb fennel, finely chopped 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tsp dried oregano 150ml/5fl oz white wine 400g tin chopped tomatoes 1 litre/1¾ pints chicken stock 300g/10½oz pack fresh tortellini, of your choice 150g/5½oz baby spinach 100ml/3½fl oz double cream grated Parmesan, to serve salt and freshly ground black pepper Method Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan. Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan. Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7eeb3bdbfd0cbff9b7"
}
|
c5c6916fe759f45d0317c335620cac1e8c8db2ce4f7550809ea00cad9b182d6e
|
Chicken, lime and lemongrass soup recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_lime_and_05810_16x9.jpg This fragrant chicken soup is the perfect balance of salty, hot and sour. 2 litres/3½ pints fresh chicken stock2 lemongrass stalks, bruised plus 1 tbsp finely chopped4 slices galangal, each about the thickness of a £1 coin9 Thai shallots, 3 peeled and left whole, 6 thinly sliced2 chicken breasts 6 tbsp lime juice3–4 tbsp fish saucepinch finely chopped bird's-eye chillies1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish 2 litres/3½ pints fresh chicken stock 2 lemongrass stalks, bruised plus 1 tbsp finely chopped 4 slices galangal, each about the thickness of a £1 coin 9 Thai shallots, 3 peeled and left whole, 6 thinly sliced 2 chicken breasts 6 tbsp lime juice 3–4 tbsp fish sauce pinch finely chopped bird's-eye chillies 1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish Method Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature.Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_lime_and_05810",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken, lime and lemongrass soup 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/chicken_lime_and_05810_16x9.jpg This fragrant chicken soup is the perfect balance of salty, hot and sour. 2 litres/3½ pints fresh chicken stock2 lemongrass stalks, bruised plus 1 tbsp finely chopped4 slices galangal, each about the thickness of a £1 coin9 Thai shallots, 3 peeled and left whole, 6 thinly sliced2 chicken breasts 6 tbsp lime juice3–4 tbsp fish saucepinch finely chopped bird's-eye chillies1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish 2 litres/3½ pints fresh chicken stock 2 lemongrass stalks, bruised plus 1 tbsp finely chopped 4 slices galangal, each about the thickness of a £1 coin 9 Thai shallots, 3 peeled and left whole, 6 thinly sliced 2 chicken breasts 6 tbsp lime juice 3–4 tbsp fish sauce pinch finely chopped bird's-eye chillies 1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish Method Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature.Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7eeb3bdbfd0cbff9b8"
}
|
001dd9af519ab6a4cd44a778a3a1b98e02dd178bbd4376ac54ecc377e9cc06ca
|
Lamb matzo dumplings in artichoke and pea soup recipe
To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool.Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each).Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl.Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature.Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand.Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings.To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid.When cool enough to handle, chop the cooked whole artichokes and set aside.Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender.Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil.To cook the dumplings, carefully lower the prepared dumplings into the simmering soup.Cook for 15 minutes or until the dumplings are cooked through.Add the fresh peas and cook for 2–3 more minutes.To serve, garnish generously with fresh dill. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Chill the meatballs in the fridge for at least 30 minutes before cooking. Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. When cool enough to handle, chop the cooked whole artichokes and set aside. When cool enough to handle, chop the cooked whole artichokes and set aside. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. Cook for 15 minutes or until the dumplings are cooked through. Cook for 15 minutes or until the dumplings are cooked through. Add the fresh peas and cook for 2–3 more minutes. Add the fresh peas and cook for 2–3 more minutes. To serve, garnish generously with fresh dill. To serve, garnish generously with fresh dill.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_kube_with_07704",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb matzo dumplings in artichoke and pea soup recipe",
"content": "To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool.Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each).Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl.Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature.Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand.Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings.To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid.When cool enough to handle, chop the cooked whole artichokes and set aside.Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender.Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil.To cook the dumplings, carefully lower the prepared dumplings into the simmering soup.Cook for 15 minutes or until the dumplings are cooked through.Add the fresh peas and cook for 2–3 more minutes.To serve, garnish generously with fresh dill. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Chill the meatballs in the fridge for at least 30 minutes before cooking. Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. When cool enough to handle, chop the cooked whole artichokes and set aside. When cool enough to handle, chop the cooked whole artichokes and set aside. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. Cook for 15 minutes or until the dumplings are cooked through. Cook for 15 minutes or until the dumplings are cooked through. Add the fresh peas and cook for 2–3 more minutes. Add the fresh peas and cook for 2–3 more minutes. To serve, garnish generously with fresh dill. To serve, garnish generously with fresh dill."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7feb3bdbfd0cbff9b9"
}
|
b183baeb5cfa0ead455d2224ef5b221c21e39ce41b932e9de9d5c00271611384
|
Simple white bean and bacon soup recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_white_bean_and_04831_16x9.jpg This 5-ingredient white bean and bacon soup is so simple to make. Perfect for a thrifty and filling lunch or dinner any day of the week. In November 2023, this recipe was costed at an average of £1 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 14g protein, 19g carbohydrate (of which 3.6g sugars), 10g fat (of which 3.4g saturates), 6.7g fibre and 3.1g salt. 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces2 garlic cloves, finely chopped2 x 400g tins cannellini beans, drained and rinsed1.2 litres/2 pints hot chicken stock, made from stock cubes200g/7oz bag shredded greens 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces 2 garlic cloves, finely chopped 2 x 400g tins cannellini beans, drained and rinsed 1.2 litres/2 pints hot chicken stock, made from stock cubes 200g/7oz bag shredded greens Method Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole.Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Recipe tips Try adding other ingredients to the soup depending on what you have in the fridge. Diced carrots and potatoes work well or swap the greens for green beans that have been cut into 2cm/¾in lengths. To boost the flavours, add dried rosemary, a pinch of chilli flakes or sprinkle some grated Parmesan over each bowl.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_white_bean_and_04831",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple white bean and bacon soup recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_white_bean_and_04831_16x9.jpg This 5-ingredient white bean and bacon soup is so simple to make. Perfect for a thrifty and filling lunch or dinner any day of the week. In November 2023, this recipe was costed at an average of £1 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 14g protein, 19g carbohydrate (of which 3.6g sugars), 10g fat (of which 3.4g saturates), 6.7g fibre and 3.1g salt. 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces2 garlic cloves, finely chopped2 x 400g tins cannellini beans, drained and rinsed1.2 litres/2 pints hot chicken stock, made from stock cubes200g/7oz bag shredded greens 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces 2 garlic cloves, finely chopped 2 x 400g tins cannellini beans, drained and rinsed 1.2 litres/2 pints hot chicken stock, made from stock cubes 200g/7oz bag shredded greens Method Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole.Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Recipe tips Try adding other ingredients to the soup depending on what you have in the fridge. Diced carrots and potatoes work well or swap the greens for green beans that have been cut into 2cm/¾in lengths. To boost the flavours, add dried rosemary, a pinch of chilli flakes or sprinkle some grated Parmesan over each bowl."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7feb3bdbfd0cbff9ba"
}
|
1b610a869b4d1e5e1cdd46aded0094b71ca21ad3f484dabf9a2e5ed81554d60d
|
Lentil and onion soup with crispy paneer tarka recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_onion_soup_tarka_48364_16x9.jpg A gently spiced vegetarian lentil soup, elevated with the addition of a crispy paneer tarka poured over at the end. 1 onion, finely chopped3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika15 fresh curry leaves 200g/7oz red lentils, washed and drained1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika 15 fresh curry leaves 200g/7oz red lentils, washed and drained 1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 4 tbsp olive oil12 fresh curry leaves 80g/2¾oz paneer, cubed3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions 4 tbsp olive oil 12 fresh curry leaves 80g/2¾oz paneer, cubed 3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions Method To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice.Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentil_onion_soup_tarka_48364",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and onion soup with crispy paneer tarka 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/lentil_onion_soup_tarka_48364_16x9.jpg A gently spiced vegetarian lentil soup, elevated with the addition of a crispy paneer tarka poured over at the end. 1 onion, finely chopped3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika15 fresh curry leaves 200g/7oz red lentils, washed and drained1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika 15 fresh curry leaves 200g/7oz red lentils, washed and drained 1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 4 tbsp olive oil12 fresh curry leaves 80g/2¾oz paneer, cubed3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions 4 tbsp olive oil 12 fresh curry leaves 80g/2¾oz paneer, cubed 3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions Method To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice.Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7feb3bdbfd0cbff9bb"
}
|
04319cd41a64311edecb6cbe20d0086520251a50710b411641d5d8b753f65869
|
Vegan chickpea and garlic soup recipe
An average of 5.0 out of 5 stars from 1 rating In an attempt to be more economical, I’ve been batch cooking. The perfect lunch recipe, with chickpeas that provide a great source of protein to keep you feeling full for longer. 1 whole garlic bulb, top removedolive oil1 onion, chopped2–3 large celery stalks, chopped2–3 carrots, peeled and chopped1 small potato, chopped1 tsp cumin1 tsp paprika400g tin chickpeas, drained950ml/1¾ pints vegetable stock1 tbsp lemon juicesalt and freshly ground black pepper 1 whole garlic bulb, top removed olive oil 1 onion, chopped 2–3 large celery stalks, chopped 2–3 carrots, peeled and chopped 1 small potato, chopped 1 tsp cumin 1 tsp paprika 400g tin chickpeas, drained 950ml/1¾ pints vegetable stock 1 tbsp lemon juice salt and freshly ground black pepper Method Preheat oven to 200C/180C Fan/Gas 6.Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes.Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant.Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes.When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes.Blend using a hand blender while slowly pouring in a little more olive oil to taste.Add lemon juice, salt and pepper to taste and stir before serving. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Add lemon juice, salt and pepper to taste and stir before serving. Add lemon juice, salt and pepper to taste and stir before serving.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_chickpea_and_09878",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan chickpea and garlic soup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating In an attempt to be more economical, I’ve been batch cooking. The perfect lunch recipe, with chickpeas that provide a great source of protein to keep you feeling full for longer. 1 whole garlic bulb, top removedolive oil1 onion, chopped2–3 large celery stalks, chopped2–3 carrots, peeled and chopped1 small potato, chopped1 tsp cumin1 tsp paprika400g tin chickpeas, drained950ml/1¾ pints vegetable stock1 tbsp lemon juicesalt and freshly ground black pepper 1 whole garlic bulb, top removed olive oil 1 onion, chopped 2–3 large celery stalks, chopped 2–3 carrots, peeled and chopped 1 small potato, chopped 1 tsp cumin 1 tsp paprika 400g tin chickpeas, drained 950ml/1¾ pints vegetable stock 1 tbsp lemon juice salt and freshly ground black pepper Method Preheat oven to 200C/180C Fan/Gas 6.Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes.Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant.Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes.When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes.Blend using a hand blender while slowly pouring in a little more olive oil to taste.Add lemon juice, salt and pepper to taste and stir before serving. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Add lemon juice, salt and pepper to taste and stir before serving. Add lemon juice, salt and pepper to taste and stir before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb7feb3bdbfd0cbff9bc"
}
|
447399a613c6c9af73cb476855946053fe5ad5ee3f13558b57874d3f7d0db195
|
Air fryer roasted red pepper soup recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roasted_red_95394_16x9.jpg Roasting the vegetables in an air fryer creates extra sweetness and a deep yet bright flavour. This soup can be enjoyed hot or chilled. Each serving provides 433 kcal, 6.4g protein, 23g carbohydrate (of which 14g sugars), 33g fat (of which 13g saturates), 5.4g fibre and 1.4g salt. 2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes2 tbsp olive oil 1 tsp finely chopped fresh thyme 1 tbsp finely grated Parmesan or vegetarian alternative 2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes 2 tbsp olive oil 1 tsp finely chopped fresh thyme 1 tbsp finely grated Parmesan or vegetarian alternative 4 red peppers, seeds removed and chopped into 2cm/¾in chunks2 medium red onions, finely chopped 4 tsp finely chopped fresh thyme 2 medium tomatoes (approx. 200g/7oz), sliced in half 2 tbsp olive oil600ml/20fl oz chicken or vegetable stock salt and freshly ground black pepper 4 red peppers, seeds removed and chopped into 2cm/¾in chunks 2 medium red onions, finely chopped 4 tsp finely chopped fresh thyme 2 medium tomatoes (approx. 200g/7oz), sliced in half 2 tbsp olive oil 600ml/20fl oz chicken or vegetable stock salt and freshly ground black pepper 4 tbsp crème fraîche 4 tsp olive oil 1 tsp finely chopped fresh thyme 4 tbsp crème fraîche 4 tsp olive oil 1 tsp finely chopped fresh thyme Method To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan.Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on.To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper.Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan. To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan. Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on. Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on. To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper. To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper. Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary. To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. Recipe tips If you would like to serve the soup chilled, pour into a jug and chill for a minimum of 4 hours before serving.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_roasted_red_95394",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer roasted red pepper soup recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roasted_red_95394_16x9.jpg Roasting the vegetables in an air fryer creates extra sweetness and a deep yet bright flavour. This soup can be enjoyed hot or chilled. Each serving provides 433 kcal, 6.4g protein, 23g carbohydrate (of which 14g sugars), 33g fat (of which 13g saturates), 5.4g fibre and 1.4g salt. 2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes2 tbsp olive oil 1 tsp finely chopped fresh thyme 1 tbsp finely grated Parmesan or vegetarian alternative 2 slices white bread (approx. 80g/2¾oz), cut into 1cm/½in cubes 2 tbsp olive oil 1 tsp finely chopped fresh thyme 1 tbsp finely grated Parmesan or vegetarian alternative 4 red peppers, seeds removed and chopped into 2cm/¾in chunks2 medium red onions, finely chopped 4 tsp finely chopped fresh thyme 2 medium tomatoes (approx. 200g/7oz), sliced in half 2 tbsp olive oil600ml/20fl oz chicken or vegetable stock salt and freshly ground black pepper 4 red peppers, seeds removed and chopped into 2cm/¾in chunks 2 medium red onions, finely chopped 4 tsp finely chopped fresh thyme 2 medium tomatoes (approx. 200g/7oz), sliced in half 2 tbsp olive oil 600ml/20fl oz chicken or vegetable stock salt and freshly ground black pepper 4 tbsp crème fraîche 4 tsp olive oil 1 tsp finely chopped fresh thyme 4 tbsp crème fraîche 4 tsp olive oil 1 tsp finely chopped fresh thyme Method To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan.Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on.To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper.Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary.To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan. To make the croutons, preheat the air fryer to 200C. Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan. Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on. Spread the bread in a single layer in your air fryer basket. Put the bowl aside. Cook for 6–8 minutes, shaking halfway through cooking. The croûtons should be a light golden colour and crunchy. Remove the croûtons from the air fryer, leaving it switched on. To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper. To make the soup, use the same bowl to combine the chopped peppers, onion, thyme, tomatoes and olive oil and season well with salt and pepper. Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Tip the vegetables into your air fryer basket, turning the tomatoes cut-side up. The vegetables can be tightly packed but need to be in a single layer to cook evenly. If necessary, cook the vegetables in two batches. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. Air fry for 30 minutes, checking halfway through and shaking the vegetables a little. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. When cooked, heat the stock in a pan on the hob over a medium heat, then add the roasted vegetables. Bring to a simmer then turn off the heat. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary. Use a stick blender to blend until smooth. Check the seasoning and season with a little more salt and pepper if necessary. To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. To serve, divide the soup between four bowls and top each with a handful of croûtons, a spoonful of crème fraîche, a drizzle of olive oil and sprinkling of thyme. Recipe tips If you would like to serve the soup chilled, pour into a jug and chill for a minimum of 4 hours before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb80eb3bdbfd0cbff9bd"
}
|
e015abea4bc51da116bf31accc0071fb1023df719ef7856082e053594e02cf71
|
Roasted squash, coconut and miso soup recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_roasted_squash_17373_16x9.jpg This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal, 24.7g protein, 74.5g carbohydrate (of which 11.5g sugars), 25.7g fat (of which 16.7g saturates), 10.7g fibre and 2.65g salt. 4 free-range eggs, at room temperature300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight)400g tin cannellini beans, drained and rinsed400ml tin coconut milk500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed1 tbsp miso paste, plus extra if needed4 portions udon noodles1 tbsp soy saucesaltsriracha, to garnishsliced spring onions, to garnishsesame seeds, to garnishchopped fresh coriander, to garnish 4 free-range eggs, at room temperature 300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight) 400g tin cannellini beans, drained and rinsed 400ml tin coconut milk 500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed 1 tbsp miso paste, plus extra if needed 4 portions udon noodles 1 tbsp soy sauce salt sriracha, to garnish sliced spring onions, to garnish sesame seeds, to garnish chopped fresh coriander, to garnish Method Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside.Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes.Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm.Cook the udon noodles according to the packet instructions, then drain and set aside.Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Cook the udon noodles according to the packet instructions, then drain and set aside. Cook the udon noodles according to the packet instructions, then drain and set aside. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Recipe tips You can also use a mixture of squash and sweet potato, just keep the overall amount to 300g–400g/10½oz–14oz if using previously roasted veg (or 500g–700g/1lb 2oz–1lb 9oz if using uncooked ingredients).
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/leftover_roasted_squash_17373",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted squash, coconut and miso soup recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_roasted_squash_17373_16x9.jpg This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal, 24.7g protein, 74.5g carbohydrate (of which 11.5g sugars), 25.7g fat (of which 16.7g saturates), 10.7g fibre and 2.65g salt. 4 free-range eggs, at room temperature300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight)400g tin cannellini beans, drained and rinsed400ml tin coconut milk500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed1 tbsp miso paste, plus extra if needed4 portions udon noodles1 tbsp soy saucesaltsriracha, to garnishsliced spring onions, to garnishsesame seeds, to garnishchopped fresh coriander, to garnish 4 free-range eggs, at room temperature 300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight) 400g tin cannellini beans, drained and rinsed 400ml tin coconut milk 500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed 1 tbsp miso paste, plus extra if needed 4 portions udon noodles 1 tbsp soy sauce salt sriracha, to garnish sliced spring onions, to garnish sesame seeds, to garnish chopped fresh coriander, to garnish Method Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside.Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes.Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm.Cook the udon noodles according to the packet instructions, then drain and set aside.Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Cook the udon noodles according to the packet instructions, then drain and set aside. Cook the udon noodles according to the packet instructions, then drain and set aside. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Recipe tips You can also use a mixture of squash and sweet potato, just keep the overall amount to 300g–400g/10½oz–14oz if using previously roasted veg (or 500g–700g/1lb 2oz–1lb 9oz if using uncooked ingredients)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb80eb3bdbfd0cbff9be"
}
|
78eed0ed3ee084e67595f53b86d81b10b960023a3a86ac938d90d4cb7529e87d
|
French onion soup recipe
An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_french_onion_87434_16x9.jpg French onion soup is very easy to make and is deeply savoury and hearty - and cheesy croûtons make it extra special! Each serving provides 548 kcal, 26g protein, 54g carbohydrate (of which 20g sugars), 20g fat (of which 12g saturates), 9.5g fibre and 2.4g salt. 50g/2oz butter 1kg/2lb 4oz onions, thinly sliced 2 garlic cloves, chopped 100ml/3½fl oz white wine 2 tbsp Madeira, plus extra once cooked, to taste (optional)1 litre/1¾ pint beef stock or vegetable stocksalt and freshly ground black pepperchopped parsley to garnish 50g/2oz butter 1kg/2lb 4oz onions, thinly sliced 2 garlic cloves, chopped 100ml/3½fl oz white wine 2 tbsp Madeira, plus extra once cooked, to taste (optional) 1 litre/1¾ pint beef stock or vegetable stock salt and freshly ground black pepper chopped parsley to garnish 8 thick slices French bread 2 cloves garlic, cut in half100g/3½oz Gruyère, grated 8 thick slices French bread 2 cloves garlic, cut in half 100g/3½oz Gruyère, grated Method Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour.Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock.Bring to the boil and then simmer for about 10-12 minutes.Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Lay the croûtons on top of the soup and scatter with fresh chopped parsley.To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour. Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour. Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock. Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock. Bring to the boil and then simmer for about 10-12 minutes. Bring to the boil and then simmer for about 10-12 minutes. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Lay the croûtons on top of the soup and scatter with fresh chopped parsley. Lay the croûtons on top of the soup and scatter with fresh chopped parsley. To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. Recipe tips If cooking for vegetarians, the beef stock in this French onion soup could be substituted for this rich vegetable stock with dried mushrooms. Jarlsberg or Emmental can be substituted as a vegetarian version of cheese. If you don't have Madeira, you can use dry sherry, white vermouth or just leave it out.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_french_onion_87434",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French onion soup recipe",
"content": "An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_french_onion_87434_16x9.jpg French onion soup is very easy to make and is deeply savoury and hearty - and cheesy croûtons make it extra special! Each serving provides 548 kcal, 26g protein, 54g carbohydrate (of which 20g sugars), 20g fat (of which 12g saturates), 9.5g fibre and 2.4g salt. 50g/2oz butter 1kg/2lb 4oz onions, thinly sliced 2 garlic cloves, chopped 100ml/3½fl oz white wine 2 tbsp Madeira, plus extra once cooked, to taste (optional)1 litre/1¾ pint beef stock or vegetable stocksalt and freshly ground black pepperchopped parsley to garnish 50g/2oz butter 1kg/2lb 4oz onions, thinly sliced 2 garlic cloves, chopped 100ml/3½fl oz white wine 2 tbsp Madeira, plus extra once cooked, to taste (optional) 1 litre/1¾ pint beef stock or vegetable stock salt and freshly ground black pepper chopped parsley to garnish 8 thick slices French bread 2 cloves garlic, cut in half100g/3½oz Gruyère, grated 8 thick slices French bread 2 cloves garlic, cut in half 100g/3½oz Gruyère, grated Method Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour.Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock.Bring to the boil and then simmer for about 10-12 minutes.Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Lay the croûtons on top of the soup and scatter with fresh chopped parsley.To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour. Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour. Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock. Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock. Bring to the boil and then simmer for about 10-12 minutes. Bring to the boil and then simmer for about 10-12 minutes. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup, to boost the flavour and stir well. Lay the croûtons on top of the soup and scatter with fresh chopped parsley. Lay the croûtons on top of the soup and scatter with fresh chopped parsley. To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. To serve, ladle the soup into bowls, making sure each serving has a cheesy croûton. Serve immediately, before the croûton goes soggy. Recipe tips If cooking for vegetarians, the beef stock in this French onion soup could be substituted for this rich vegetable stock with dried mushrooms. Jarlsberg or Emmental can be substituted as a vegetarian version of cheese. If you don't have Madeira, you can use dry sherry, white vermouth or just leave it out."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb80eb3bdbfd0cbff9bf"
}
|
a6093835dc18666f34addc7850a3715df76dd53d066e88b854ef155a95794c3f
|
Cabbage soup with chorizo recipe
Portuguese-style cabbage soup An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caldoverdeportuguese_73565_16x9.jpg Cabbage soup is cheap and easy to make. The Hairy Bikers' Portuguese-inspired version uses hearty chopped chorizo and comforting potatoes. This is a meal in itself with plenty of crusty bread. 2 fat onions, finely chopped4 cloves garlic, crushed60ml/2¼fl oz olive oil1 chorizo sausage6 large potatoes1.5 litres/2 pints 13fl oz good vegetable or chicken stocksalt and freshly ground black pepper, to taste2 bay leaveslarge bunch of greens or cabbagesmoked paprika and olive oil, for dressing (optional) 2 fat onions, finely chopped 4 cloves garlic, crushed 60ml/2¼fl oz olive oil 1 chorizo sausage 6 large potatoes 1.5 litres/2 pints 13fl oz good vegetable or chicken stock salt and freshly ground black pepper, to taste 2 bay leaves large bunch of greens or cabbage smoked paprika and olive oil, for dressing (optional) Method Gently fry the onions and garlic in the olive oil until softened and translucent.Chop the chorizo into small chunks and add to the pan with the onion.Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.Simmer for a few minutes. The soup will go the colour of jade.Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Gently fry the onions and garlic in the olive oil until softened and translucent. Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did). Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did). When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Simmer for a few minutes. The soup will go the colour of jade. Simmer for a few minutes. The soup will go the colour of jade. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Recipe tips In September 2023, this recipe was costed at an average of £5.84 (excluding the optional toppings) when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caldoverdeportuguese_73565",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cabbage soup with chorizo recipe",
"content": "Portuguese-style cabbage soup An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caldoverdeportuguese_73565_16x9.jpg Cabbage soup is cheap and easy to make. The Hairy Bikers' Portuguese-inspired version uses hearty chopped chorizo and comforting potatoes. This is a meal in itself with plenty of crusty bread. 2 fat onions, finely chopped4 cloves garlic, crushed60ml/2¼fl oz olive oil1 chorizo sausage6 large potatoes1.5 litres/2 pints 13fl oz good vegetable or chicken stocksalt and freshly ground black pepper, to taste2 bay leaveslarge bunch of greens or cabbagesmoked paprika and olive oil, for dressing (optional) 2 fat onions, finely chopped 4 cloves garlic, crushed 60ml/2¼fl oz olive oil 1 chorizo sausage 6 large potatoes 1.5 litres/2 pints 13fl oz good vegetable or chicken stock salt and freshly ground black pepper, to taste 2 bay leaves large bunch of greens or cabbage smoked paprika and olive oil, for dressing (optional) Method Gently fry the onions and garlic in the olive oil until softened and translucent.Chop the chorizo into small chunks and add to the pan with the onion.Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.Simmer for a few minutes. The soup will go the colour of jade.Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Gently fry the onions and garlic in the olive oil until softened and translucent. Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did). Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did). When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Simmer for a few minutes. The soup will go the colour of jade. Simmer for a few minutes. The soup will go the colour of jade. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. Recipe tips In September 2023, this recipe was costed at an average of £5.84 (excluding the optional toppings) when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb81eb3bdbfd0cbff9c0"
}
|
4fa02247d15a3fa0609ff9e5c08befc72ba612138a474e56ace7e09d9fa77e6a
|
Simple bouillabaisse recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_bouillabaisse_94224_16x9.jpg A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit. For this recipe you will need a stick blender. extra virgin olive oil½ brown onion, chopped2 garlic cloves, crushedcelery, chopped (including leaves)½ fennel bulb, chopped (including fronds)2 fresh plum tomatoes, choppedpinch smoked paprika2 star anisepinch saffron 1–2 tbsp tomato purée2–3 tbsp pastis (anise and fennel liqueur)1 lemon, juice only175ml/6fl oz white wine300ml/½ pint fish stocklarge handful of mussels (about 8)1 small fillet of salmon, skinned and cut into chunks1 small fillet of hake, skinned and cut into chunksbunch fresh parsleysalt and freshly ground black pepperbread, to serve extra virgin olive oil ½ brown onion, chopped 2 garlic cloves, crushed celery, chopped (including leaves) ½ fennel bulb, chopped (including fronds) 2 fresh plum tomatoes, chopped pinch smoked paprika 2 star anise pinch saffron 1–2 tbsp tomato purée 2–3 tbsp pastis (anise and fennel liqueur) 1 lemon, juice only 175ml/6fl oz white wine 300ml/½ pint fish stock large handful of mussels (about 8) 1 small fillet of salmon, skinned and cut into chunks 1 small fillet of hake, skinned and cut into chunks bunch fresh parsley salt and freshly ground black pepper bread, to serve Method Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper.Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften.Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels.Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base.Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth.Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley.To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper. Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper. Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften. Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften. Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels. Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels. Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base. Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base. Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth. Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth. Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley. Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley. To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. Recipe tips Feel free to vary the fish depending on what's available. It's a good recipe for using up odds and ends that you might have in your freezer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_bouillabaisse_94224",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple bouillabaisse recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_bouillabaisse_94224_16x9.jpg A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit. For this recipe you will need a stick blender. extra virgin olive oil½ brown onion, chopped2 garlic cloves, crushedcelery, chopped (including leaves)½ fennel bulb, chopped (including fronds)2 fresh plum tomatoes, choppedpinch smoked paprika2 star anisepinch saffron 1–2 tbsp tomato purée2–3 tbsp pastis (anise and fennel liqueur)1 lemon, juice only175ml/6fl oz white wine300ml/½ pint fish stocklarge handful of mussels (about 8)1 small fillet of salmon, skinned and cut into chunks1 small fillet of hake, skinned and cut into chunksbunch fresh parsleysalt and freshly ground black pepperbread, to serve extra virgin olive oil ½ brown onion, chopped 2 garlic cloves, crushed celery, chopped (including leaves) ½ fennel bulb, chopped (including fronds) 2 fresh plum tomatoes, chopped pinch smoked paprika 2 star anise pinch saffron 1–2 tbsp tomato purée 2–3 tbsp pastis (anise and fennel liqueur) 1 lemon, juice only 175ml/6fl oz white wine 300ml/½ pint fish stock large handful of mussels (about 8) 1 small fillet of salmon, skinned and cut into chunks 1 small fillet of hake, skinned and cut into chunks bunch fresh parsley salt and freshly ground black pepper bread, to serve Method Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper.Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften.Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels.Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base.Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth.Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley.To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper. Heat a splash of oil in a frying pan, add the onion and garlic and sauté. Add the celery and fennel and fry until softened. Season with salt and pepper. Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften. Add the tomatoes, smoked paprika, star anise, saffron and tomato purée. Stir and cook for 5–10 minutes to soften. Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels. Add 2 tablespoons pastis and once the mixture has reduced, add one more tablespoon. Add a squeeze of lemon, then pour in 100ml/3½fl oz white wine and cook down. Pour in the stock, cover with a lid and allow to simmer while you cook the mussels. Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base. Put the mussels in a hot saucepan. Add 75ml/2½fl oz wine, cover with a lid and cook. Discard any mussels that do not open. Once cooked, add the mussel cooking liquid to the bouillabaisse base. Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth. Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth. Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley. Add the salmon and hake to the blended soup, along with the mussels (some in their shells, some out of their shells for texture). Simmer to poach the fish until cooked. Stir through the parsley. To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. To serve, ladle into the bowl, being sure to add a piece of hake, salmon and mussels. Pour the soup over the top and drizzle with olive oil to finish. Recipe tips Feel free to vary the fish depending on what's available. It's a good recipe for using up odds and ends that you might have in your freezer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb81eb3bdbfd0cbff9c1"
}
|
fcaee39c02767514317dda0c463d9900a5d2ada50e156a0161e842e1f7b5a8f8
|
Kale soup with bacon recipe
An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_and_bacon_soup_12133_16x9.jpg Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking the soup as the stock, bacon and Parmesan are all quite salty. With a GI of 48, this meal is high protein, low GI. Each serving provides 410kcal, 19g protein, 32g carbohydrate (of which 21g sugars), 20g fat (of which 7.5g saturates), 9g fibre and 2.9g salt. 2 tbsp olive oil1 onion, roughly chopped2 sweet potatoes, peeled and chopped2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock½ tsp freshly ground nutmeg150ml/5fl oz milkfreshly ground black pepper200g/7oz bacon lardons40g/1½oz Parmesan, grated 2 tbsp olive oil 1 onion, roughly chopped 2 sweet potatoes, peeled and chopped 2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock ½ tsp freshly ground nutmeg 150ml/5fl oz milk freshly ground black pepper 200g/7oz bacon lardons 40g/1½oz Parmesan, grated Method Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick.Meanwhile wash the kale and remove any hard stalks – these will not blend well.Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor).Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside.To serve the soup, top with the bacon lardons and grated Parmesan. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside. In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon lardons and grated Parmesan. To serve the soup, top with the bacon lardons and grated Parmesan. Recipe tips Freeze with or without the fried bacon lardons.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kale_and_bacon_soup_12133",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kale soup with bacon recipe",
"content": "An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_and_bacon_soup_12133_16x9.jpg Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking the soup as the stock, bacon and Parmesan are all quite salty. With a GI of 48, this meal is high protein, low GI. Each serving provides 410kcal, 19g protein, 32g carbohydrate (of which 21g sugars), 20g fat (of which 7.5g saturates), 9g fibre and 2.9g salt. 2 tbsp olive oil1 onion, roughly chopped2 sweet potatoes, peeled and chopped2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock½ tsp freshly ground nutmeg150ml/5fl oz milkfreshly ground black pepper200g/7oz bacon lardons40g/1½oz Parmesan, grated 2 tbsp olive oil 1 onion, roughly chopped 2 sweet potatoes, peeled and chopped 2 bags kale, no stems (about 320-400g/11½-14oz) 900ml/1½ pint good-quality vegetable stock ½ tsp freshly ground nutmeg 150ml/5fl oz milk freshly ground black pepper 200g/7oz bacon lardons 40g/1½oz Parmesan, grated Method Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick.Meanwhile wash the kale and remove any hard stalks – these will not blend well.Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor).Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside.To serve the soup, top with the bacon lardons and grated Parmesan. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Heat the oil in a large saucepan. Add the onion and fry for a few minutes. Add the sweet potato and cook for 5 minutes, adding a splash of water if it starts to stick. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Meanwhile wash the kale and remove any hard stalks – these will not blend well. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes. The kale and sweet potatoes should be soft. Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender (or in a blender or food processor). Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside. In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon lardons and grated Parmesan. To serve the soup, top with the bacon lardons and grated Parmesan. Recipe tips Freeze with or without the fried bacon lardons."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb81eb3bdbfd0cbff9c2"
}
|
be77c493dab8308814dd90e68f4a4a88712b000a54434b1c8cd8301522e8584d
|
Slow cooker pea and ham soup recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pea_and_ham_35045_16x9.jpg An old-fashioned classic brought up to date in a slow cooker. Perfect for a wintry day, this filling, budget-friendly soup is made with dried split green peas and smoky gammon. Freeze any leftovers in handy portions in sealed containers for reheating on another day. 1 tbsp sunflower oil1 onion, finely chopped1 celery stick, thinly sliced2 carrots (around 175g/6oz), peeled and diced400g/14oz dried split peas850ml/1½ pints just-boiled water from a kettle½ tsp dried mixed herbs600–750g/1lb 5oz–1lb 10oz smoked gammon joint, string and any netting removedsalt and freshly ground black pepperchopped fresh flatleaf parsley, to serve (optional) 1 tbsp sunflower oil 1 onion, finely chopped 1 celery stick, thinly sliced 2 carrots (around 175g/6oz), peeled and diced 400g/14oz dried split peas 850ml/1½ pints just-boiled water from a kettle ½ tsp dried mixed herbs 600–750g/1lb 5oz–1lb 10oz smoked gammon joint, string and any netting removed salt and freshly ground black pepper chopped fresh flatleaf parsley, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender.Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper.Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender. Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper. Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper. Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Recipe tips This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour, be bold with the seasoning to get the classic pea soup flavour. Freeze leftovers in portions in sealed containers and add a little extra hot water or stock when reheating. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. If you cook a large gammon joint, you may not need all of it for the soup, but don’t worry as any remaining shredded meat can be used in sandwiches and salads.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_pea_and_ham_35045",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker pea and ham soup recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pea_and_ham_35045_16x9.jpg An old-fashioned classic brought up to date in a slow cooker. Perfect for a wintry day, this filling, budget-friendly soup is made with dried split green peas and smoky gammon. Freeze any leftovers in handy portions in sealed containers for reheating on another day. 1 tbsp sunflower oil1 onion, finely chopped1 celery stick, thinly sliced2 carrots (around 175g/6oz), peeled and diced400g/14oz dried split peas850ml/1½ pints just-boiled water from a kettle½ tsp dried mixed herbs600–750g/1lb 5oz–1lb 10oz smoked gammon joint, string and any netting removedsalt and freshly ground black pepperchopped fresh flatleaf parsley, to serve (optional) 1 tbsp sunflower oil 1 onion, finely chopped 1 celery stick, thinly sliced 2 carrots (around 175g/6oz), peeled and diced 400g/14oz dried split peas 850ml/1½ pints just-boiled water from a kettle ½ tsp dried mixed herbs 600–750g/1lb 5oz–1lb 10oz smoked gammon joint, string and any netting removed salt and freshly ground black pepper chopped fresh flatleaf parsley, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender.Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper.Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Put the split peas in a sieve and rinse under cold water. Tip into the slow cooker pot with the vegetables and add the water and mixed herbs. Season with lots of pepper and stir well. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender. Place the gammon in the centre of the slow cooker pot and nestle into the other ingredients. Cover with a lid and cook on High for 5–6 hours. If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely softened and the gammon fall-apart tender. Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper. Carefully take the gammon out of the slow cooker using tongs and place on a board. Stir the soup well with a wooden spoon, crushing all the peas to make a thick purée. You can add some more just-boiled water at this point to reach the right consistency for a soup. (For an extra smooth soup, blitz with a stick blender.) Season with salt and pepper. Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Shred the gammon and stir a handful through the soup. Ladle the soup into warmed bowls and serve the remaining gammon on top. Sprinkle with a little of the parsley and an extra grind of black pepper, if preferred. If making ahead, add extra water when reheating, as the soup will thicken as it cools. Recipe tips This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour, be bold with the seasoning to get the classic pea soup flavour. Freeze leftovers in portions in sealed containers and add a little extra hot water or stock when reheating. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. If you cook a large gammon joint, you may not need all of it for the soup, but don’t worry as any remaining shredded meat can be used in sandwiches and salads."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb81eb3bdbfd0cbff9c3"
}
|
59927563a54b0cf5a6afb8b355308da32ddc2aaaf7908b287b27eff5d9676de1
|
Baked potato soup recipe
Baked potato soup with crispy potato skin topping An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_baked_potato_54978_16x9.jpg Make the most of leftover jackets with this creamy soup. The potato flesh goes into the cheesy soup, and the skins make a delicious crispy topping. Each serving provides 441 kcal, 11.1g protein, 58.7g carbohydrate (of which 7.9g sugars), 19.5g fat (of which 9.6g saturates), 6.9g fibre and 2.17g salt. 2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved2 tsp olive oil20g/¾oz butter1 small onion, finely chopped1 garlic clove, finely grated400ml/14fl oz vegetable stock 100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both)20g/¾oz cheddar, finely grated, plus extra to servesalt and freshly ground black pepper2 spring onions, finely sliced, to garnish 2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved 2 tsp olive oil 20g/¾oz butter 1 small onion, finely chopped 1 garlic clove, finely grated 400ml/14fl oz vegetable stock 100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both) 20g/¾oz cheddar, finely grated, plus extra to serve salt and freshly ground black pepper 2 spring onions, finely sliced, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute.Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through.Blend the soup until smooth and return to the pan. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.Serve hot, topped with the crispy potato skins, more cheese and the spring onions. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy. Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute. Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute. Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Blend the soup until smooth and return to the pan. Blend the soup until smooth and return to the pan. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste. Serve hot, topped with the crispy potato skins, more cheese and the spring onions. Serve hot, topped with the crispy potato skins, more cheese and the spring onions.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/leftover_baked_potato_54978",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked potato soup recipe",
"content": "Baked potato soup with crispy potato skin topping An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_baked_potato_54978_16x9.jpg Make the most of leftover jackets with this creamy soup. The potato flesh goes into the cheesy soup, and the skins make a delicious crispy topping. Each serving provides 441 kcal, 11.1g protein, 58.7g carbohydrate (of which 7.9g sugars), 19.5g fat (of which 9.6g saturates), 6.9g fibre and 2.17g salt. 2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved2 tsp olive oil20g/¾oz butter1 small onion, finely chopped1 garlic clove, finely grated400ml/14fl oz vegetable stock 100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both)20g/¾oz cheddar, finely grated, plus extra to servesalt and freshly ground black pepper2 spring onions, finely sliced, to garnish 2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved 2 tsp olive oil 20g/¾oz butter 1 small onion, finely chopped 1 garlic clove, finely grated 400ml/14fl oz vegetable stock 100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both) 20g/¾oz cheddar, finely grated, plus extra to serve salt and freshly ground black pepper 2 spring onions, finely sliced, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute.Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through.Blend the soup until smooth and return to the pan. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.Serve hot, topped with the crispy potato skins, more cheese and the spring onions. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy. Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy. Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute. Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute. Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Blend the soup until smooth and return to the pan. Blend the soup until smooth and return to the pan. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste. Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste. Serve hot, topped with the crispy potato skins, more cheese and the spring onions. Serve hot, topped with the crispy potato skins, more cheese and the spring onions."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb82eb3bdbfd0cbff9c4"
}
|
0a6e9f2b252208c8151f5c401ade1831c03115635fea0eb3f27c412fb5f7a8c0
|
Ribollita Tuscan soup recipe
An average of 4.0 out of 5 stars from 6 ratings Ribollita is a traditional Italian soup made with bread, beans and vegetables. It's filling, comforting and the perfect way to warm up on a cold day. 200g/7oz dried broad beans, soaked overnight200g/7oz dried borlotti beans, soaked overnight 1 onion, chopped1 carrot, peeled and chopped1 celery stick, chopped300g/10½oz unsmoked pancetta with rind1 rosemary sprig2 garlic cloves, left whole 200g/7oz dried broad beans, soaked overnight 200g/7oz dried borlotti beans, soaked overnight 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped 300g/10½oz unsmoked pancetta with rind 1 rosemary sprig 2 garlic cloves, left whole 2 tbsp olive oil, plus extra for drizzling1 onion, diced1 carrot, peeled and diced 2 celery sticks, diced3 garlic cloves, minced 1 rosemary sprig2 bay leaves 1 potato, peeled and diced ½ turnip, peeled and diced500ml/18fl oz vegetable stock 2 tbsp olive oil, plus extra for drizzling 1 onion, diced 1 carrot, peeled and diced 2 celery sticks, diced 3 garlic cloves, minced 1 rosemary sprig 2 bay leaves 1 potato, peeled and diced ½ turnip, peeled and diced 500ml/18fl oz vegetable stock 1 head cavolo nero, roughly chopped and blanched4 slices day-old sourdough bread 50g/1¾oz Parmesan, grated 1 head cavolo nero, roughly chopped and blanched 4 slices day-old sourdough bread 50g/1¾oz Parmesan, grated Method To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs.Preheat the oven to 180C/160C Fan/Gas 4.To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls. To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ribollita_tuscan_soup_02717",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ribollita Tuscan soup recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings Ribollita is a traditional Italian soup made with bread, beans and vegetables. It's filling, comforting and the perfect way to warm up on a cold day. 200g/7oz dried broad beans, soaked overnight200g/7oz dried borlotti beans, soaked overnight 1 onion, chopped1 carrot, peeled and chopped1 celery stick, chopped300g/10½oz unsmoked pancetta with rind1 rosemary sprig2 garlic cloves, left whole 200g/7oz dried broad beans, soaked overnight 200g/7oz dried borlotti beans, soaked overnight 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped 300g/10½oz unsmoked pancetta with rind 1 rosemary sprig 2 garlic cloves, left whole 2 tbsp olive oil, plus extra for drizzling1 onion, diced1 carrot, peeled and diced 2 celery sticks, diced3 garlic cloves, minced 1 rosemary sprig2 bay leaves 1 potato, peeled and diced ½ turnip, peeled and diced500ml/18fl oz vegetable stock 2 tbsp olive oil, plus extra for drizzling 1 onion, diced 1 carrot, peeled and diced 2 celery sticks, diced 3 garlic cloves, minced 1 rosemary sprig 2 bay leaves 1 potato, peeled and diced ½ turnip, peeled and diced 500ml/18fl oz vegetable stock 1 head cavolo nero, roughly chopped and blanched4 slices day-old sourdough bread 50g/1¾oz Parmesan, grated 1 head cavolo nero, roughly chopped and blanched 4 slices day-old sourdough bread 50g/1¾oz Parmesan, grated Method To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs.Preheat the oven to 180C/160C Fan/Gas 4.To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls. To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. To make the beans, place the beans in a large casserole or saucepan with the onion, carrot, celery, pancetta, rosemary and garlic and cover with water. Cook for around 1½–2 hours or until the beans are soft. Leave to cool in the cooking liquid. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs. Sieve the beans into a bowl, reserving the cooking liquid and pick out the pancetta to shred. Discard the cooked veg and herbs. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. To make the sofrito, heat the oil in a large ovenproof casserole and sweat the onion, carrot, celery and garlic for 10 minutes. Add the rosemary, bay leaves, potato and turnip to the casserole and fry for a couple of minutes. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. Tip the beans, pancetta and their cooking liquid into the casserole. Add enough of the vegetable stock to just cover the soup. Cover with a lid and cook in the oven for 1 hour. Top up with more stock if needed during cooking. Remove the casserole from the oven but leave the oven on. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. To make the ribollita, pick out the herbs from the soup and purée half of it in a blender or food processor, then mix with the unblended half. Stir in the cavolo nero. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls. Ladle a third of the soup into a large, ovenproof dish and top with half of the bread. Ladle over more soup, then the remaining bread. Ladle over the rest of the soup, grate over the Parmesan and drizzle over a generous glug of olive oil. Bake for 30–40 minutes or until it forms a crust. Serve in warm soup bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb82eb3bdbfd0cbff9c5"
}
|
f7bb375ca03d8fdaa92e33a26140151458899bf43596ceda8dc068fc2c930435
|
Tourin soup recipe
An average of 0.0 out of 5 stars from 0 ratings This smooth and velvety soup is from south west France and makes a deliciously warming lunch. 3 tbsp duck fat 1 onion, diced1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 1 onion, diced 1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks ½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 4 garlic cloves, sliced1 tsp chopped fresh thyme1 slice day-old bread, crusts removed and cut into cubes 3 tbsp duck fat 4 garlic cloves, sliced 1 tsp chopped fresh thyme 1 slice day-old bread, crusts removed and cut into cubes Method To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tourin_soup_82584",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tourin soup recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This smooth and velvety soup is from south west France and makes a deliciously warming lunch. 3 tbsp duck fat 1 onion, diced1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 1 onion, diced 1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks ½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 4 garlic cloves, sliced1 tsp chopped fresh thyme1 slice day-old bread, crusts removed and cut into cubes 3 tbsp duck fat 4 garlic cloves, sliced 1 tsp chopped fresh thyme 1 slice day-old bread, crusts removed and cut into cubes Method To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb82eb3bdbfd0cbff9c6"
}
|
8f54d934588d3073b9a80382acbf9b6c4d8e95bff3c45607a5a8ae54c133cb2a
|
Gazpacho Hispaniola recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gazpacho_hispaniola_04615_16x9.jpg Easy to throw together, refreshingly moreish and cheap as chips, this chilled soup has everything going for it. 1 litre/1.7 pints passata4 spring onions, trimmed, sliced2 garlic cloves, peeled, crushed½ cucumber, peeled, chopped1 small red onion, peeled, chopped½ red and ½ green pepper, stalk and seeds removed, chopped2 tbsp sherry vinegarsalt and white pepper4 tbsp extra virgin olive oil, plus extra to serve 1 litre/1.7 pints passata 4 spring onions, trimmed, sliced 2 garlic cloves, peeled, crushed ½ cucumber, peeled, chopped 1 small red onion, peeled, chopped ½ red and ½ green pepper, stalk and seeds removed, chopped 2 tbsp sherry vinegar salt and white pepper 4 tbsp extra virgin olive oil, plus extra to serve 8-10 quails' eggs (optional)handful small basil leaves, finely shreddedsmall bag lightly toasted croûtons (optional) 8-10 quails' eggs (optional) handful small basil leaves, finely shredded small bag lightly toasted croûtons (optional) Method For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half).Stir the basil into the gazpacho.To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Stir the basil into the gazpacho. Stir the basil into the gazpacho. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. Recipe tips This dish can be served as a canapé or amuse bouche. Pour it into shot glasses or espresso cups and garnish with chopped boiled quails’ eggs, a drizzle of olive oil and a small basil leaf. The quantities in this recipe will serve 8-10 people in this way.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gazpacho_hispaniola_04615",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gazpacho Hispaniola 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/gazpacho_hispaniola_04615_16x9.jpg Easy to throw together, refreshingly moreish and cheap as chips, this chilled soup has everything going for it. 1 litre/1.7 pints passata4 spring onions, trimmed, sliced2 garlic cloves, peeled, crushed½ cucumber, peeled, chopped1 small red onion, peeled, chopped½ red and ½ green pepper, stalk and seeds removed, chopped2 tbsp sherry vinegarsalt and white pepper4 tbsp extra virgin olive oil, plus extra to serve 1 litre/1.7 pints passata 4 spring onions, trimmed, sliced 2 garlic cloves, peeled, crushed ½ cucumber, peeled, chopped 1 small red onion, peeled, chopped ½ red and ½ green pepper, stalk and seeds removed, chopped 2 tbsp sherry vinegar salt and white pepper 4 tbsp extra virgin olive oil, plus extra to serve 8-10 quails' eggs (optional)handful small basil leaves, finely shreddedsmall bag lightly toasted croûtons (optional) 8-10 quails' eggs (optional) handful small basil leaves, finely shredded small bag lightly toasted croûtons (optional) Method For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half).Stir the basil into the gazpacho.To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Stir the basil into the gazpacho. Stir the basil into the gazpacho. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. Recipe tips This dish can be served as a canapé or amuse bouche. Pour it into shot glasses or espresso cups and garnish with chopped boiled quails’ eggs, a drizzle of olive oil and a small basil leaf. The quantities in this recipe will serve 8-10 people in this way."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb82eb3bdbfd0cbff9c7"
}
|
1a3b3f5108ecd8d543ea43e3fd4432605f72562464abe454fbe5025313930bcf
|
French onion soup with Gruyère croûtons recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tnpf1.jpg Don't be tempted to rush frying the onions - giving them time to caramelise is what gives the soup its delicious flavour. 3 tbsp olive oil3 large onions, finely sliced2 sprigs thyme, leaves picked1 tbsp soft brown sugar2 garlic cloves, finely sliced200ml/7fl oz white wine1 heaped tbsp plain flour50ml/2fl oz brandy50ml/2fl oz dry sherry1 litre/1¾pints fresh dark beef stock1 baguette, sliced thickly 110g/4oz Gruyère cheese, grated 3 tbsp olive oil 3 large onions, finely sliced 2 sprigs thyme, leaves picked 1 tbsp soft brown sugar 2 garlic cloves, finely sliced 200ml/7fl oz white wine 1 heaped tbsp plain flour 50ml/2fl oz brandy 50ml/2fl oz dry sherry 1 litre/1¾pints fresh dark beef stock 1 baguette, sliced thickly 110g/4oz Gruyère cheese, grated Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.Preheat the grill to high.Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste. Preheat the grill to high. Preheat the grill to high. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Recipe tips Any remaining soup can be placed in a freezer bag when cool and stored in the freezer for up to four weeks.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/french_onion_soup_with_76295",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French onion soup with Gruyère croûtons recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tnpf1.jpg Don't be tempted to rush frying the onions - giving them time to caramelise is what gives the soup its delicious flavour. 3 tbsp olive oil3 large onions, finely sliced2 sprigs thyme, leaves picked1 tbsp soft brown sugar2 garlic cloves, finely sliced200ml/7fl oz white wine1 heaped tbsp plain flour50ml/2fl oz brandy50ml/2fl oz dry sherry1 litre/1¾pints fresh dark beef stock1 baguette, sliced thickly 110g/4oz Gruyère cheese, grated 3 tbsp olive oil 3 large onions, finely sliced 2 sprigs thyme, leaves picked 1 tbsp soft brown sugar 2 garlic cloves, finely sliced 200ml/7fl oz white wine 1 heaped tbsp plain flour 50ml/2fl oz brandy 50ml/2fl oz dry sherry 1 litre/1¾pints fresh dark beef stock 1 baguette, sliced thickly 110g/4oz Gruyère cheese, grated Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.Preheat the grill to high.Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste. Preheat the grill to high. Preheat the grill to high. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown. Recipe tips Any remaining soup can be placed in a freezer bag when cool and stored in the freezer for up to four weeks."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb83eb3bdbfd0cbff9c8"
}
|
ca9042a7f61a371055263f8ab71c1478539ea88c4b15b09cabac54541c976812
|
Spicy parsnip soup with bacon croûtons recipe
An average of 5.0 out of 5 stars from 2 ratings A comforting spiced parsnip soup with delicious bacon croûtons sprinkled on top, a really winning combination. 1 tbsp olive oil½ onion, finely sliced1 garlic clove, finely chopped1 tsp curry powder2 cardamom pods, crushed, shells discarded½ parsnip, peeled, cored and chopped½ small potato, peeled and chopped50ml/2fl oz white wine250ml/9fl oz hot chicken stocksalt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 1 tbsp olive oil ½ onion, finely sliced 1 garlic clove, finely chopped 1 tsp curry powder 2 cardamom pods, crushed, shells discarded ½ parsnip, peeled, cored and chopped ½ small potato, peeled and chopped 50ml/2fl oz white wine 250ml/9fl oz hot chicken stock salt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 2 tbsp olive oil50g/1¾oz ciabatta, cut into cubes50g/1¾oz bacon lardonssalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz ciabatta, cut into cubes 50g/1¾oz bacon lardons salt and freshly ground black pepper Method For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato.Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper.For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl.In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper.To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spicyparsnipsoupwith_85046",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy parsnip soup with bacon croûtons recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A comforting spiced parsnip soup with delicious bacon croûtons sprinkled on top, a really winning combination. 1 tbsp olive oil½ onion, finely sliced1 garlic clove, finely chopped1 tsp curry powder2 cardamom pods, crushed, shells discarded½ parsnip, peeled, cored and chopped½ small potato, peeled and chopped50ml/2fl oz white wine250ml/9fl oz hot chicken stocksalt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 1 tbsp olive oil ½ onion, finely sliced 1 garlic clove, finely chopped 1 tsp curry powder 2 cardamom pods, crushed, shells discarded ½ parsnip, peeled, cored and chopped ½ small potato, peeled and chopped 50ml/2fl oz white wine 250ml/9fl oz hot chicken stock salt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 2 tbsp olive oil50g/1¾oz ciabatta, cut into cubes50g/1¾oz bacon lardonssalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz ciabatta, cut into cubes 50g/1¾oz bacon lardons salt and freshly ground black pepper Method For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato.Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper.For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl.In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper.To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb83eb3bdbfd0cbff9c9"
}
|
5c74696753d5e768e433d5fb8fa908ba1edb73def93b455e78dd5564ffbb95ad
|
Brussels sprout and cheese soup recipe
An average of 4.4 out of 5 stars from 7 ratings This rustic soup comes together in 15 minutes as the perfect speedy winter warmer. dash olive oil½ onion, chopped100g/3½oz Brussels sprouts, quartered1 garlic clove, chopped300ml/½ pint hot chicken or vegetable stock100ml/3½fl oz double cream55g/2oz cheddar cheese, gratedsalt and freshly ground black pepper dash olive oil ½ onion, chopped 100g/3½oz Brussels sprouts, quartered 1 garlic clove, chopped 300ml/½ pint hot chicken or vegetable stock 100ml/3½fl oz double cream 55g/2oz cheddar cheese, grated salt and freshly ground black pepper Method Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rusticbrusselssprout_88283",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brussels sprout and cheese soup recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings This rustic soup comes together in 15 minutes as the perfect speedy winter warmer. dash olive oil½ onion, chopped100g/3½oz Brussels sprouts, quartered1 garlic clove, chopped300ml/½ pint hot chicken or vegetable stock100ml/3½fl oz double cream55g/2oz cheddar cheese, gratedsalt and freshly ground black pepper dash olive oil ½ onion, chopped 100g/3½oz Brussels sprouts, quartered 1 garlic clove, chopped 300ml/½ pint hot chicken or vegetable stock 100ml/3½fl oz double cream 55g/2oz cheddar cheese, grated salt and freshly ground black pepper Method Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb83eb3bdbfd0cbff9ca"
}
|
98780d66c904bc2d3051ff6ea6c3cb6fd29762a255de368aa25d0d97572fc943
|
Watercress soup with garlic croûtons recipe
For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid.Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days.For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz.For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside.For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat.Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve.For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp.Preheat the oven to 200C/400F/Gas 6 for baking the croutons later.For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge.For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together.Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper.To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil. For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid. For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid. Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days. Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days. For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz. For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz. For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside. For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside. For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat. For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat. Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve. Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve. For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp. For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp. Preheat the oven to 200C/400F/Gas 6 for baking the croutons later. Preheat the oven to 200C/400F/Gas 6 for baking the croutons later. For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge. For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge. For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together. For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together. Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper. Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper. To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil. To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/watercress_soup_with_81330",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Watercress soup with garlic croûtons recipe",
"content": "For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid.Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days.For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz.For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside.For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat.Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve.For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp.Preheat the oven to 200C/400F/Gas 6 for baking the croutons later.For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge.For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together.Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper.To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil. For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid. For the pickled quails’ eggs, make the pickle liquor by bringing the sugar, vinegar, spices and 50ml/1¾fl oz of water to the boil in a non-reactive saucepan. Leave to cool. Pass this liquid through a sieve into a clean container with a lid. Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days. Cook the quails’ eggs in a pan of boiling water for two minutes and refresh in a bowl of iced water. Once cool, peel and place in the pickle liquor. Leave them at least overnight to pickle, but you can leave them for up to five days. For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz. For the watercress soup, separate the watercress leaves and stalks. Blanch the watercress leaves in a pan of salted boiling water until soft and transfer to a bowl of iced water. Squeeze out the water and set aside 500g/1lb 2oz. For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside. For the nage, in a separate pan, heat a dash of oil and fry the onions, celery, garlic and rosemary until softened, but not coloured. Once softened, add 500ml/18fl oz of water, bring to the boil and then add the watercress stalks. Remove from the heat and cover with cling film for 10 minutes to infuse the flavour. Pass the liquid through a fine sieve. Set aside. For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat. For the soup, heat another dash of oil in a pan and fry the onions in oil. Add the sliced potatoes. Add a little of the nage to cook the potatoes. Add more nage and bring to the boil and then take it off the heat. Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve. Add some of the blanched watercress to a blender or food processor with the potatoes and nage and blend together - it will go bright green. Strain through a fine sieve into a clean bowl and add salt. Set aside and keep warm until ready to serve. For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp. For the croûtons, remove the crusts from the bread and place them in the freezer on a baking tray while you make the watercress oil - this will help to keep the shapes nice and sharp. Preheat the oven to 200C/400F/Gas 6 for baking the croutons later. Preheat the oven to 200C/400F/Gas 6 for baking the croutons later. For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge. For the watercress oil, put the picked watercress in a blender. Heat the oil to 150C/300F in a pan (use a cook's thermometer to check the temperature) and pour the oil onto the watercress. Blend and pass through a clean muslin cloth into a bowl. Leave to chill in the fridge. For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together. For the croûtons, in an ovenproof frying pan, heat a little butter until nut brown. Add the diced bread and coat it in the butter. Add the grated garlic and mix together. Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper. Bake in the preheated oven for eight minutes or until golden-brown, remove and drain on a plate lined with kitchen paper. To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil. To serve the soup, put one quails’ egg in the bottom of each bowl and then add a little diced Granny Smith apple. Pour on the soup and top with the croûtons and watercress oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb84eb3bdbfd0cbff9cb"
}
|
9cd7bfce490d32546a18ab530e38080aa530299e7186a9f056dd7e8f24139e42
|
Onion soup with Gruyère croûtons recipe
An average of 0.0 out of 5 stars from 0 ratings A really filling soup that works well as a main meal and freezes brilliantly - so whip up a big batch and freeze some for later. This is designed to be a low cost recipe. 50g/1¾oz butter 1kg/2lb 4oz onions, finely sliced salt and black pepper 1 tbsp plain flour 1.2 litres/2 pints stock (ideally beef but chicken or vegetable would also be fine) 50g/1¾oz butter 1kg/2lb 4oz onions, finely sliced salt and black pepper 1 tbsp plain flour 1.2 litres/2 pints stock (ideally beef but chicken or vegetable would also be fine) 1 baguette, cut into 1cm/½in slices150g/5½oz Gruyère cheese, grated 1 baguette, cut into 1cm/½in slices 150g/5½oz Gruyère cheese, grated Method Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper.Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well.Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary.Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned.Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper. Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper. Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well. Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well. Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary. Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary. Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned. Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned. Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Recipe tips In May 2013 this recipe was costed at £3.82 at Asda, £3.86 at Tesco and £3.85 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/onion_soup_with_gruyere_53281",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Onion soup with Gruyère croûtons recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A really filling soup that works well as a main meal and freezes brilliantly - so whip up a big batch and freeze some for later. This is designed to be a low cost recipe. 50g/1¾oz butter 1kg/2lb 4oz onions, finely sliced salt and black pepper 1 tbsp plain flour 1.2 litres/2 pints stock (ideally beef but chicken or vegetable would also be fine) 50g/1¾oz butter 1kg/2lb 4oz onions, finely sliced salt and black pepper 1 tbsp plain flour 1.2 litres/2 pints stock (ideally beef but chicken or vegetable would also be fine) 1 baguette, cut into 1cm/½in slices150g/5½oz Gruyère cheese, grated 1 baguette, cut into 1cm/½in slices 150g/5½oz Gruyère cheese, grated Method Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper.Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well.Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary.Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned.Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper. Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper. Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well. Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don’t burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well. Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary. Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary. Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned. Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned. Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately. Recipe tips In May 2013 this recipe was costed at £3.82 at Asda, £3.86 at Tesco and £3.85 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb84eb3bdbfd0cbff9cc"
}
|
099a231c45c92f7c5159d4d7383d67bcf36b1ad32c33ee8d992da9b01f2c3f54
|
Pumpkin soup with dumplings and smoked chestnuts recipe
An average of 3.0 out of 5 stars from 2 ratings This is a classic winter warmer of a lunch, and the dumplings make it even more filling and special. 50g/1¾oz butter140g/5oz onion, thinly sliced400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar1 tsp salt400ml/14fl oz full-fat milk1 tbsp moscatel vinegar 50g/1¾oz butter 140g/5oz onion, thinly sliced 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar 1 tsp salt 400ml/14fl oz full-fat milk 1 tbsp moscatel vinegar 400g/14oz ricotta, drained200g/7oz hard sheep’s cheese, grated175g/6oz plain flour, plus extra for dusting1 free-range egg, plus 1 free-range egg yolk1 tsp salt, plus extra for cooking¼ tsp macetwist black pepper 400g/14oz ricotta, drained 200g/7oz hard sheep’s cheese, grated 175g/6oz plain flour, plus extra for dusting 1 free-range egg, plus 1 free-range egg yolk 1 tsp salt, plus extra for cooking ¼ tsp mace twist black pepper 50g/1¾oz smoked butter150g/5½oz cooked chestnuts1 garlic clove, crushed 50g/1¾oz smoked butter 150g/5½oz cooked chestnuts 1 garlic clove, crushed pumpkin shell, hollowed outsage leaves, deep-friedlemon thyme sprigs pumpkin shell, hollowed out sage leaves, deep-fried lemon thyme sprigs Method To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve. To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pumpkin_soup_with_28693",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin soup with dumplings and smoked chestnuts recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This is a classic winter warmer of a lunch, and the dumplings make it even more filling and special. 50g/1¾oz butter140g/5oz onion, thinly sliced400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar1 tsp salt400ml/14fl oz full-fat milk1 tbsp moscatel vinegar 50g/1¾oz butter 140g/5oz onion, thinly sliced 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar 1 tsp salt 400ml/14fl oz full-fat milk 1 tbsp moscatel vinegar 400g/14oz ricotta, drained200g/7oz hard sheep’s cheese, grated175g/6oz plain flour, plus extra for dusting1 free-range egg, plus 1 free-range egg yolk1 tsp salt, plus extra for cooking¼ tsp macetwist black pepper 400g/14oz ricotta, drained 200g/7oz hard sheep’s cheese, grated 175g/6oz plain flour, plus extra for dusting 1 free-range egg, plus 1 free-range egg yolk 1 tsp salt, plus extra for cooking ¼ tsp mace twist black pepper 50g/1¾oz smoked butter150g/5½oz cooked chestnuts1 garlic clove, crushed 50g/1¾oz smoked butter 150g/5½oz cooked chestnuts 1 garlic clove, crushed pumpkin shell, hollowed outsage leaves, deep-friedlemon thyme sprigs pumpkin shell, hollowed out sage leaves, deep-fried lemon thyme sprigs Method To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve. To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the pumpkin soup, melt the butter in a saucepan and add the onions. Cover with a lid and sweat for 5 minutes, or until softened but not coloured. Add the pumpkin and cook for another 10 minutes. Add the sugar and salt and then pour in the milk and 400ml/14fl oz water and bring to the boil. Simmer for 10 minutes and then transfer to a blender with the vinegar and blitz until very smooth. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the dumplings, place all of the ingredients in a mixer and process until a smooth mixture is formed. Lightly flour a tray. Break off small pieces of the mixture and roll into neat balls between your palms. Transfer to the tray. Bring a saucepan of lightly salted water to a simmer, add the dumplings and cook for approximately 5 minutes. The dumplings will rise to the surface when cooked. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To make the garnish, heat the butter in a frying pan. Add the chestnuts and garlic and cook until warmed through. Mix in the dumplings. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve. To serve, spoon the chestnuts and dumplings into the hollowed out pumpkin and pour in the soup. Scatter over the deep-fried sage and lemon thyme and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb84eb3bdbfd0cbff9cd"
}
|
5c5a9275b9757cc1af7c82227d73fd0980669d297c2ceba2cccecc7eed837c72
|
Slow cooker onion soup recipe
An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_onion_soup_03698_16x9.jpg This is a super-easy and happily budget-friendly soup with just five ingredients. The slow cooker does all the work here, caramelising and intensifying the flavours of the onion for a rich-tasting result. In September 2023, this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 30g/1oz butter, diced800g/1lb 12oz onions, thinly sliced1½ tsp roughly chopped thyme leaves (optional)1½ tsp sugar1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) 30g/1oz butter, diced 800g/1lb 12oz onions, thinly sliced 1½ tsp roughly chopped thyme leaves (optional) 1½ tsp sugar 1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) Method Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Pour in the stock and cook for another 30 minutes. Serve hot.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_onion_soup_03698",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker onion soup recipe",
"content": "An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_onion_soup_03698_16x9.jpg This is a super-easy and happily budget-friendly soup with just five ingredients. The slow cooker does all the work here, caramelising and intensifying the flavours of the onion for a rich-tasting result. In September 2023, this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 30g/1oz butter, diced800g/1lb 12oz onions, thinly sliced1½ tsp roughly chopped thyme leaves (optional)1½ tsp sugar1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) 30g/1oz butter, diced 800g/1lb 12oz onions, thinly sliced 1½ tsp roughly chopped thyme leaves (optional) 1½ tsp sugar 1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) Method Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Pour in the stock and cook for another 30 minutes. Serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb85eb3bdbfd0cbff9ce"
}
|
08b75a522c35408d7a834e219ea5c95940e56f7bdfa13e963b6e1d83029a3e91
|
The perfect baked potato recipe
An average of 3.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/theperfectbakedpotat_67837_16x9.jpg We’ve got the perfect jacket potato recipe with a smoky, cheesy filling. Of course you can opt for baked beans, but why? 2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers)olive oilflaked sea salt 2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers) olive oil flaked sea salt 2 smoked mackerel or trout fillets1 tbsp chopped fresh parsley or chives2 handfuls grated mature cheddar1 tsp hot horseradish sauce or English mustard2 large knobs of buttersea salt and freshly ground black pepper 2 smoked mackerel or trout fillets 1 tbsp chopped fresh parsley or chives 2 handfuls grated mature cheddar 1 tsp hot horseradish sauce or English mustard 2 large knobs of butter sea salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below.Preheat the grill to medium-high.Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper.Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below. Preheat the grill to medium-high. Preheat the grill to medium-high. Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper. Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper. Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown. Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/theperfectbakedpotat_67837",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The perfect baked potato recipe",
"content": "An average of 3.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/theperfectbakedpotat_67837_16x9.jpg We’ve got the perfect jacket potato recipe with a smoky, cheesy filling. Of course you can opt for baked beans, but why? 2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers)olive oilflaked sea salt 2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers) olive oil flaked sea salt 2 smoked mackerel or trout fillets1 tbsp chopped fresh parsley or chives2 handfuls grated mature cheddar1 tsp hot horseradish sauce or English mustard2 large knobs of buttersea salt and freshly ground black pepper 2 smoked mackerel or trout fillets 1 tbsp chopped fresh parsley or chives 2 handfuls grated mature cheddar 1 tsp hot horseradish sauce or English mustard 2 large knobs of butter sea salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below.Preheat the grill to medium-high.Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper.Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below. Preheat the grill to medium-high. Preheat the grill to medium-high. Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper. Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper. Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown. Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb85eb3bdbfd0cbff9cf"
}
|
9d0b9cd6b28ff3e6a96156c8304b31bd1e0e889d47103d80d65ff95d91ae9afd
|
Posh jacket potatoes recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_jacket_potatoes_88562_16x9.jpg Baked potatoes are surely the ultimate comfort food, great for feeding a crowd. Choose one or more of these lovely fillings to make a change from plain jacket potatoes. Each topping is enough for 4 potatoes, or 8 halves. 4 large baking potatoes, washed and dried2 tbsp milkknob of butterolive oil, to drizzle2 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 4 large baking potatoes, washed and dried 2 tbsp milk knob of butter olive oil, to drizzle 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 3 tbsp basil pesto75g/2½oz Parmesan, coarsely grated 3 tbsp basil pesto 75g/2½oz Parmesan, coarsely grated 4 rashers bacon, cut into small pieces50g/1¾oz button mushrooms, sliced75g/2½oz mature cheddar, grated 4 rashers bacon, cut into small pieces 50g/1¾oz button mushrooms, sliced 75g/2½oz mature cheddar, grated 1 tbsp olive oil4 spring onions, chopped4 generous tbsp soured creampaprika, for dusting 1 tbsp olive oil 4 spring onions, chopped 4 generous tbsp soured cream paprika, for dusting 2 large red peppers, halved, seeds removed and roasted until soft, or 2 chargrilled peppers from a jar1 tbsp soft goats’ cheese1 tbsp chopped fresh basil leaves 2 large red peppers, halved, seeds removed and roasted until soft, or 2 chargrilled peppers from a jar 1 tbsp soft goats’ cheese 1 tbsp chopped fresh basil leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle.Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins.For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream.For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil.Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp.Sprinkle with chopped parsley and serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle. Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle. Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins. Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins. For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream. For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil. For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil. Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp. Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp. Sprinkle with chopped parsley and serve hot. Sprinkle with chopped parsley and serve hot. Recipe tips The potatoes can be filled, ready for their second bake, up to 4 hours ahead. To serve, bake at 220C/200C Fan/Gas 7 for 30 minutes – you may need to cover the potatoes with foil if the toppings are getting too brown.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/posh_jacket_potatoes_88562",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Posh jacket potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_jacket_potatoes_88562_16x9.jpg Baked potatoes are surely the ultimate comfort food, great for feeding a crowd. Choose one or more of these lovely fillings to make a change from plain jacket potatoes. Each topping is enough for 4 potatoes, or 8 halves. 4 large baking potatoes, washed and dried2 tbsp milkknob of butterolive oil, to drizzle2 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 4 large baking potatoes, washed and dried 2 tbsp milk knob of butter olive oil, to drizzle 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 3 tbsp basil pesto75g/2½oz Parmesan, coarsely grated 3 tbsp basil pesto 75g/2½oz Parmesan, coarsely grated 4 rashers bacon, cut into small pieces50g/1¾oz button mushrooms, sliced75g/2½oz mature cheddar, grated 4 rashers bacon, cut into small pieces 50g/1¾oz button mushrooms, sliced 75g/2½oz mature cheddar, grated 1 tbsp olive oil4 spring onions, chopped4 generous tbsp soured creampaprika, for dusting 1 tbsp olive oil 4 spring onions, chopped 4 generous tbsp soured cream paprika, for dusting 2 large red peppers, halved, seeds removed and roasted until soft, or 2 chargrilled peppers from a jar1 tbsp soft goats’ cheese1 tbsp chopped fresh basil leaves 2 large red peppers, halved, seeds removed and roasted until soft, or 2 chargrilled peppers from a jar 1 tbsp soft goats’ cheese 1 tbsp chopped fresh basil leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle.Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins.For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream.For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil.Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp.Sprinkle with chopped parsley and serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle. Preheat the oven to 220C/200C Fan/Gas 7. Bake the potatoes for about an hour, or until soft in the middle. Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins. Slice the potatoes in half and scoop out the flesh into a bowl. Stir in the milk and butter. Stir in the pesto or other topping of your choice (see steps 3, 4 and 5) and season with salt and pepper. Spoon the mixture back into the potato skins. For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the bacon and mushroom topping, fry the bacon until crisp, then add the mushrooms and fry over a high heat for a few minutes. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream. For the spring onion and soured cream topping, heat the oil over a high heat and fry the spring onions until soft. Stir into the potato flesh along with the soured cream. For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil. For the pepper and goats’ cheese topping, cut the roasted peppers into strips and stir into the potato flesh along with the goats’ cheese and basil. Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp. Transfer the potatoes to a roasting tin. Scatter over the Parmesan (for pesto topping) or cheddar (for bacon and mushroom topping), or dust with paprika (for spring onion topping). Drizzle over a little olive oil and return to the oven for about 15 minutes, or until the topping is golden and the skins are crisp. Sprinkle with chopped parsley and serve hot. Sprinkle with chopped parsley and serve hot. Recipe tips The potatoes can be filled, ready for their second bake, up to 4 hours ahead. To serve, bake at 220C/200C Fan/Gas 7 for 30 minutes – you may need to cover the potatoes with foil if the toppings are getting too brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb85eb3bdbfd0cbff9d0"
}
|
d419eeef5f3d057d6de317e458d6f6be171ff03a964ae105f6746a52c39b787e
|
Roasted sweet potatoes with chipotle black beans recipe
An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_potatoes_beans_68614_16x9.jpg Roast sweet potatoes make a delicious and nutritious change to regular baked potatoes. This version is topped with smoky black beans and punchy salsa for plenty of fibre and protein. Each serving provides 913 kcal, 23g protein, 120g carbohydrate (of which 44g sugars), 32g fat (of which 10g saturates), 24g fibre and 2.2g salt. 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 400g tin black beans, drained and rinsed2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 400g tin black beans, drained and rinsed 2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 200g/7oz Greek-style yoghurt ½ lime, juice and zest 200g/7oz Greek-style yoghurt ½ lime, juice and zest 150g/5½oz cherry tomatoes, quartered2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste 150g/5½oz cherry tomatoes, quartered 2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_potatoes_beans_68614",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted sweet potatoes with chipotle black beans recipe",
"content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_potatoes_beans_68614_16x9.jpg Roast sweet potatoes make a delicious and nutritious change to regular baked potatoes. This version is topped with smoky black beans and punchy salsa for plenty of fibre and protein. Each serving provides 913 kcal, 23g protein, 120g carbohydrate (of which 44g sugars), 32g fat (of which 10g saturates), 24g fibre and 2.2g salt. 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 400g tin black beans, drained and rinsed2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 400g tin black beans, drained and rinsed 2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 200g/7oz Greek-style yoghurt ½ lime, juice and zest 200g/7oz Greek-style yoghurt ½ lime, juice and zest 150g/5½oz cherry tomatoes, quartered2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste 150g/5½oz cherry tomatoes, quartered 2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb86eb3bdbfd0cbff9d1"
}
|
ce063b84e14054ad45e668e5cb853b9f634d628d0dbaac24b92ae14ac4e6ee6e
|
Air fryer loaded jacket potatoes recipe
For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar.Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/loaded_jacket_potatoes_15248",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer loaded jacket potatoes recipe",
"content": "For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar.Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb86eb3bdbfd0cbff9d2"
}
|
e2546c54134fef5b1ccb0c6ecbf5ad857acafbada2a907cd790b7ec14aea9a46
|
Baked sweet potato with roasted vegetables recipe
Baked sweet potato with roasted vegetables and bulgur wheat An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_sweet_potato_with_42313_16x9.jpg Baked sweet potato makes a nice change and is a really easy, healthy dinner to throw together. To serve two, just double up the ingredients with some bonus leftover topping for lunch. 1 medium sweet potato (about 350g/12oz), washed and dried2 tbsp olive oil½ fennel bulb, thinly sliced½ red pepper, cut into 2cm/¾in cubes½ red onion, cut into wedgessmall handful cherry tomatoes50g/1¾oz bulgur wheat2 sprigs dill, roughly choppedsalt and freshly ground black pepper2 tbsp natural yoghurt, to serve 1 medium sweet potato (about 350g/12oz), washed and dried 2 tbsp olive oil ½ fennel bulb, thinly sliced ½ red pepper, cut into 2cm/¾in cubes ½ red onion, cut into wedges small handful cherry tomatoes 50g/1¾oz bulgur wheat 2 sprigs dill, roughly chopped salt and freshly ground black pepper 2 tbsp natural yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_sweet_potato_with_42313",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked sweet potato with roasted vegetables recipe",
"content": "Baked sweet potato with roasted vegetables and bulgur wheat An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_sweet_potato_with_42313_16x9.jpg Baked sweet potato makes a nice change and is a really easy, healthy dinner to throw together. To serve two, just double up the ingredients with some bonus leftover topping for lunch. 1 medium sweet potato (about 350g/12oz), washed and dried2 tbsp olive oil½ fennel bulb, thinly sliced½ red pepper, cut into 2cm/¾in cubes½ red onion, cut into wedgessmall handful cherry tomatoes50g/1¾oz bulgur wheat2 sprigs dill, roughly choppedsalt and freshly ground black pepper2 tbsp natural yoghurt, to serve 1 medium sweet potato (about 350g/12oz), washed and dried 2 tbsp olive oil ½ fennel bulb, thinly sliced ½ red pepper, cut into 2cm/¾in cubes ½ red onion, cut into wedges small handful cherry tomatoes 50g/1¾oz bulgur wheat 2 sprigs dill, roughly chopped salt and freshly ground black pepper 2 tbsp natural yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife, place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Meanwhile, place the vegetables in a medium-sized roasting tray, drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover, wrap the bowl tightly with cling film and leave to stand for 30 minutes. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you assemble the topping. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt. To serve, break the potato open and fluff up the inside with a fork, top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb86eb3bdbfd0cbff9d3"
}
|
35f341d65f2ed7a14a00055edfb85da58028502dc9ddb135afa3c232d62391b1
|
The steak spud recipe
An average of 3.0 out of 5 stars from 2 ratings Make your own version of the viral TikTok baked potato trend with Ben Newman, otherwise known as Spud Man. 2 jacket potatoes 2 jacket potatoes 2 tbsp olive oilknob of unsalted butter2 large onions, sliced into thin rounds200g/7oz button or chestnut mushrooms, sliced 2 tbsp olive oil knob of unsalted butter 2 large onions, sliced into thin rounds 200g/7oz button or chestnut mushrooms, sliced 2 lean rump or sirloin steaks (150g/5½oz each)olive oil, for brushingsalt and freshly ground black pepper 2 lean rump or sirloin steaks (150g/5½oz each) olive oil, for brushing salt and freshly ground black pepper 2 large knobs of buttermustard, horseradish sauce, Worcestershire sauce or béarnaise saucesalt and freshly ground black pepper 2 large knobs of butter mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce salt and freshly ground black pepper Method To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least.You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready.To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm.Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm.To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board.To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four! To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least. You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready. You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready. To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm. To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm. Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm. Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm. To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board. To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board. To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four! To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four!
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/the_steak_spud_28169",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The steak spud recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Make your own version of the viral TikTok baked potato trend with Ben Newman, otherwise known as Spud Man. 2 jacket potatoes 2 jacket potatoes 2 tbsp olive oilknob of unsalted butter2 large onions, sliced into thin rounds200g/7oz button or chestnut mushrooms, sliced 2 tbsp olive oil knob of unsalted butter 2 large onions, sliced into thin rounds 200g/7oz button or chestnut mushrooms, sliced 2 lean rump or sirloin steaks (150g/5½oz each)olive oil, for brushingsalt and freshly ground black pepper 2 lean rump or sirloin steaks (150g/5½oz each) olive oil, for brushing salt and freshly ground black pepper 2 large knobs of buttermustard, horseradish sauce, Worcestershire sauce or béarnaise saucesalt and freshly ground black pepper 2 large knobs of butter mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce salt and freshly ground black pepper Method To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least.You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready.To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm.Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm.To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board.To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four! To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least. Always cook them unwrapped and never prick them! The cooking time depends on the size of the potato, but if it fits in your hand, you should probably do them for about 1 hour 30 minutes. Any larger, you’re looking at more than 1 hour 30 minutes at least. You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready. You can tell if the potato is cooked by giving it a little squeeze. If you feel like you could squeeze through it, it’s ready. To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm. To make the fried onions and mushrooms, heat the oil and butter in a frying pan set over a medium heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown. Remove from the pan and keep warm. Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm. Add the mushrooms to the pan and cook, turning occasionally, for 5 minutes or until tender and golden brown. Remove and keep warm. To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board. To make the steak, lightly brush the steaks with oil and season with plenty of salt and pepper. Set a heavy frying pan or ridged griddle pan over a high heat and, when it’s smoking hot, add the steaks. Sear for 2–3 minutes each side for rare to medium-rare – longer if you like them well done. Remove from the pan and leave to rest on a chopping board. To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four! To serve, cut a big cross in the top of each spud and press gently on the sides to open it up. Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top. Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce, or treat yourself to a combo of all four!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb87eb3bdbfd0cbff9d4"
}
|
010f61348433a7cf3ab40af71d5b9b5afd5697fc6818714b3f771ee7faf695f9
|
Halloween mini jacket potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_mini_baked_57370_16x9.jpg These tiny baked potatoes would be super cute if they weren’t stuffed with a spooky eyeball! These are the perfect Halloween party snack for kids and adults alike. 16 baby potatoes1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls)8 pitted green olives, cut in half widthways 8 pitted black olivessalt 16 baby potatoes 1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls) 8 pitted green olives, cut in half widthways 8 pitted black olives salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stuffed_mini_baked_57370",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halloween mini jacket potatoes 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/stuffed_mini_baked_57370_16x9.jpg These tiny baked potatoes would be super cute if they weren’t stuffed with a spooky eyeball! These are the perfect Halloween party snack for kids and adults alike. 16 baby potatoes1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls)8 pitted green olives, cut in half widthways 8 pitted black olivessalt 16 baby potatoes 1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls) 8 pitted green olives, cut in half widthways 8 pitted black olives salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb87eb3bdbfd0cbff9d5"
}
|
2b611de270f76acc64052649b1df526e5d5b9fdfb3351416b852a4326ee59448
|
Jacket potato with tuna and spicy beans recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_jacket_potato_22228_16x9.jpg A jacket potato filled with spicy beans and tuna makes a filling meal whatever time of the day. Using beans already combined with a chilli sauce, means you don’t need to buy a range of different spices to make this dish. It’s also delicious made without the tuna and extra cheese instead. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.23 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 large potato (250g–275g/9–9¾oz), well washed (see Recipe Tip)½ x 400g tin beans in chilli sauce 50g/1¾oz frozen sweetcorn145g tin tuna chunks, well drained 10g/⅓oz cheddar, finely gratedground black pepperpinch dried chilli flakes (optional) 1 large potato (250g–275g/9–9¾oz), well washed (see Recipe Tip) ½ x 400g tin beans in chilli sauce 50g/1¾oz frozen sweetcorn 145g tin tuna chunks, well drained 10g/⅓oz cheddar, finely grated ground black pepper pinch dried chilli flakes (optional) Method Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes.Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway.Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes. Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes. Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway. Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway. Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Recipe tips If your potato is much larger or smaller than the size recommended, you’ll need to increase or reduce the cooking time in step one. Use any variety of chilli beans you like for the filling. The recipe has been costed as part of the Budget microwave meal plan for one, so if following the plan, you’ll need to use half here and half with the stuffed peppers. It’s more cost effective to buy tuna in larger tins but you may not need all of it top your potato, simply decant the rest into a lidded container, keep in the fridge and use within a couple of days. Use any cheese you like for sprinkling on top, or leave out altogether if you prefer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/microwave_jacket_potato_22228",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jacket potato with tuna and spicy beans recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_jacket_potato_22228_16x9.jpg A jacket potato filled with spicy beans and tuna makes a filling meal whatever time of the day. Using beans already combined with a chilli sauce, means you don’t need to buy a range of different spices to make this dish. It’s also delicious made without the tuna and extra cheese instead. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.23 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 large potato (250g–275g/9–9¾oz), well washed (see Recipe Tip)½ x 400g tin beans in chilli sauce 50g/1¾oz frozen sweetcorn145g tin tuna chunks, well drained 10g/⅓oz cheddar, finely gratedground black pepperpinch dried chilli flakes (optional) 1 large potato (250g–275g/9–9¾oz), well washed (see Recipe Tip) ½ x 400g tin beans in chilli sauce 50g/1¾oz frozen sweetcorn 145g tin tuna chunks, well drained 10g/⅓oz cheddar, finely grated ground black pepper pinch dried chilli flakes (optional) Method Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes.Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway.Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes. Prick the potato all over 5–6 times with a fork and place on a microwaveable plate. Cook, uncovered, on HIGH for 3 minutes (1000W) or 3 minutes 30 seconds (800W). Turn the potato over and cook on HIGH for a further for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until soft and a knife inserted into the centre slides in easily. (If the potato isn’t quite soft enough, cook for a further 1–2 minutes but don’t let it overcook or it will begin to toughen.) Leave to stand for 3–4 minutes. Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway. Mix the beans and sweetcorn in a medium microwavable bowl. Cover with a microwaveable lid or plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), until hot, stirring halfway. Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Split the potato open and add the beans and sweetcorn. Top with the tuna (see tip below) and sprinkle with cheddar. Cook on HIGH for about 1 minute, or until the cheese melts. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Serve sprinkled with ground black pepper and a little flaked chilli, if using. Recipe tips If your potato is much larger or smaller than the size recommended, you’ll need to increase or reduce the cooking time in step one. Use any variety of chilli beans you like for the filling. The recipe has been costed as part of the Budget microwave meal plan for one, so if following the plan, you’ll need to use half here and half with the stuffed peppers. It’s more cost effective to buy tuna in larger tins but you may not need all of it top your potato, simply decant the rest into a lidded container, keep in the fridge and use within a couple of days. Use any cheese you like for sprinkling on top, or leave out altogether if you prefer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb87eb3bdbfd0cbff9d6"
}
|
d877a2fa856317297341a0ca750afa4857f8da7b7c83afb4560dd40db61dae8b
|
Baked potato three ways recipe
An average of 5.0 out of 5 stars from 1 rating Brighten up lunchtimes with three tasty suggestions for filling the traditional baked spud! 1 baked potato 1 baked potato 1 hotdog, sliced into rings 4 curry leaves, to garnish 2 tbsp mild curry sauce 1 hotdog, sliced into rings 4 curry leaves, to garnish 2 tbsp mild curry sauce 2 thin rashers streaky bacon 2 tbsp vegetable oil2 small rounds of black pudding 1 quail’s egg 1 tbsp tomato relish 2 thin rashers streaky bacon 2 tbsp vegetable oil 2 small rounds of black pudding 1 quail’s egg 1 tbsp tomato relish 1 corncob½ avocado, mashed1 lime, juice only 2 tbsp olive oil100g/3½oz confit tuna or good-quality tinned tuna 2 pickled jalapeños, choppedsalt and freshly ground black pepper small sprigs micro coriander, to garnish 1 corncob ½ avocado, mashed 1 lime, juice only 2 tbsp olive oil 100g/3½oz confit tuna or good-quality tinned tuna 2 pickled jalapeños, chopped salt and freshly ground black pepper small sprigs micro coriander, to garnish Method To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish.To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander. To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot. To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish. To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_potato_three_ways_13787",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked potato three ways recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Brighten up lunchtimes with three tasty suggestions for filling the traditional baked spud! 1 baked potato 1 baked potato 1 hotdog, sliced into rings 4 curry leaves, to garnish 2 tbsp mild curry sauce 1 hotdog, sliced into rings 4 curry leaves, to garnish 2 tbsp mild curry sauce 2 thin rashers streaky bacon 2 tbsp vegetable oil2 small rounds of black pudding 1 quail’s egg 1 tbsp tomato relish 2 thin rashers streaky bacon 2 tbsp vegetable oil 2 small rounds of black pudding 1 quail’s egg 1 tbsp tomato relish 1 corncob½ avocado, mashed1 lime, juice only 2 tbsp olive oil100g/3½oz confit tuna or good-quality tinned tuna 2 pickled jalapeños, choppedsalt and freshly ground black pepper small sprigs micro coriander, to garnish 1 corncob ½ avocado, mashed 1 lime, juice only 2 tbsp olive oil 100g/3½oz confit tuna or good-quality tinned tuna 2 pickled jalapeños, chopped salt and freshly ground black pepper small sprigs micro coriander, to garnish Method To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish.To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander. To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot. To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish. Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish. To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander. Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb88eb3bdbfd0cbff9d7"
}
|
eda2bfa0ec2b4fc88cac72d1135ea1f0a63b6a2a55e5c353ba60e18fe9d9a231
|
Simplest-ever pork stroganoff recipe
An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplest-ever_pork_11707_16x9.jpg French onion soup has a great depth of flavour from the slowly caramelised onions – it's used in this easy pork stroganoff as a really rich, concentrated ‘meaty’ stock. A satisfying cheat that makes this recipe likely to become one of your mid-week staples. 400–450g/14oz–1lb pork fillet4 tsp sunflower or vegetable oil400g tin French onion soup250g/9oz crème fraîche1 tbsp wholegrain mustard3 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepperfreshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve 400–450g/14oz–1lb pork fillet 4 tsp sunflower or vegetable oil 400g tin French onion soup 250g/9oz crème fraîche 1 tbsp wholegrain mustard 3 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper freshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve Method Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Garnish with the remaining parsley and serve with rice, potatoes or fries. Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.) Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.) Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Garnish with the remaining parsley and serve with rice, potatoes or fries. Garnish with the remaining parsley and serve with rice, potatoes or fries.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simplest-ever_pork_11707",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simplest-ever pork stroganoff recipe",
"content": "An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplest-ever_pork_11707_16x9.jpg French onion soup has a great depth of flavour from the slowly caramelised onions – it's used in this easy pork stroganoff as a really rich, concentrated ‘meaty’ stock. A satisfying cheat that makes this recipe likely to become one of your mid-week staples. 400–450g/14oz–1lb pork fillet4 tsp sunflower or vegetable oil400g tin French onion soup250g/9oz crème fraîche1 tbsp wholegrain mustard3 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepperfreshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve 400–450g/14oz–1lb pork fillet 4 tsp sunflower or vegetable oil 400g tin French onion soup 250g/9oz crème fraîche 1 tbsp wholegrain mustard 3 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper freshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve Method Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Garnish with the remaining parsley and serve with rice, potatoes or fries. Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.) Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.) Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley. Garnish with the remaining parsley and serve with rice, potatoes or fries. Garnish with the remaining parsley and serve with rice, potatoes or fries."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb88eb3bdbfd0cbff9d8"
}
|
768d00567e12964dc8a23f82107b371f87a94a04dd12cb72af15a1a34203cc4f
|
Pressure cooker pulled pork recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbq-style_pulled_pork_69145_16x9.jpg Using a pressure cooker, a joint of pork takes just over an hour to become beautifully fork-tender. Here it’s cooked with a rich barbecue sauce, heady with paprika and spices. 1.2kg/2lb 10oz boneless pork belly, skin removed 1.2kg/2lb 10oz boneless pork belly, skin removed 3 tbsp light brown sugar 1 tbsp smoked paprika 1 tsp onion powder½ tbsp lightly crushed coriander seeds½ tbsp lightly crushed fennel seeds½ tbsp wholegrain mustard 2 tbsp olive oil 1 tbsp Worcestershire sauce1 tbsp sherry vinegar 2 garlic cloves, grated 1 tbsp sea salt½ tsp freshly ground black pepper 3 tbsp light brown sugar 1 tbsp smoked paprika 1 tsp onion powder ½ tbsp lightly crushed coriander seeds ½ tbsp lightly crushed fennel seeds ½ tbsp wholegrain mustard 2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tbsp sherry vinegar 2 garlic cloves, grated 1 tbsp sea salt ½ tsp freshly ground black pepper jacket potatoes, warmed tortillas or cooked ricesoured cream jacket potatoes, warmed tortillas or cooked rice soured cream Method Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.) Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Recipe tips Freeze the pulled pork in individual portions for use in weeknight dinners.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bbq-style_pulled_pork_69145",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pressure cooker pulled pork recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbq-style_pulled_pork_69145_16x9.jpg Using a pressure cooker, a joint of pork takes just over an hour to become beautifully fork-tender. Here it’s cooked with a rich barbecue sauce, heady with paprika and spices. 1.2kg/2lb 10oz boneless pork belly, skin removed 1.2kg/2lb 10oz boneless pork belly, skin removed 3 tbsp light brown sugar 1 tbsp smoked paprika 1 tsp onion powder½ tbsp lightly crushed coriander seeds½ tbsp lightly crushed fennel seeds½ tbsp wholegrain mustard 2 tbsp olive oil 1 tbsp Worcestershire sauce1 tbsp sherry vinegar 2 garlic cloves, grated 1 tbsp sea salt½ tsp freshly ground black pepper 3 tbsp light brown sugar 1 tbsp smoked paprika 1 tsp onion powder ½ tbsp lightly crushed coriander seeds ½ tbsp lightly crushed fennel seeds ½ tbsp wholegrain mustard 2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tbsp sherry vinegar 2 garlic cloves, grated 1 tbsp sea salt ½ tsp freshly ground black pepper jacket potatoes, warmed tortillas or cooked ricesoured cream jacket potatoes, warmed tortillas or cooked rice soured cream Method Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.) Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream. Recipe tips Freeze the pulled pork in individual portions for use in weeknight dinners."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb88eb3bdbfd0cbff9d9"
}
|
d15662e9c4570af5dd073a1b34282161009d072e8f3537d48c82c95ae0517394
|
Jacket potato with tuna recipe
Jacket potato with tuna and sun-dried tomatoes An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jacket_potato_with_tuna_30924_16x9.jpg Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna. Each serving provides 465 kcal, 34g protein, 47g carbohydrates (of which 2g sugars), 15g fat (of which 1g saturates), 5g fibre and 2g salt. 2 large, floury potatoes1 tsp olive oil220g/8oz tuna in olive oil, from a jar or tin (drained weight)50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped2 tsp capers½ lemon, juice only40g/1½oz rocket leavesflaky sea salt and freshly ground black pepper 2 large, floury potatoes 1 tsp olive oil 220g/8oz tuna in olive oil, from a jar or tin (drained weight) 50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped 2 tsp capers ½ lemon, juice only 40g/1½oz rocket leaves flaky sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Cut the hot jacket potatoes in half and top with the tuna mixture. Recipe tips Using scissors will make it easier to chop the sun-dried tomatoes.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jacket_potato_with_tuna_30924",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jacket potato with tuna recipe",
"content": "Jacket potato with tuna and sun-dried tomatoes An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jacket_potato_with_tuna_30924_16x9.jpg Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna. Each serving provides 465 kcal, 34g protein, 47g carbohydrates (of which 2g sugars), 15g fat (of which 1g saturates), 5g fibre and 2g salt. 2 large, floury potatoes1 tsp olive oil220g/8oz tuna in olive oil, from a jar or tin (drained weight)50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped2 tsp capers½ lemon, juice only40g/1½oz rocket leavesflaky sea salt and freshly ground black pepper 2 large, floury potatoes 1 tsp olive oil 220g/8oz tuna in olive oil, from a jar or tin (drained weight) 50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped 2 tsp capers ½ lemon, juice only 40g/1½oz rocket leaves flaky sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Cut the hot jacket potatoes in half and top with the tuna mixture. Recipe tips Using scissors will make it easier to chop the sun-dried tomatoes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb88eb3bdbfd0cbff9da"
}
|
079487179bf94ef2696af12133bbb8947f586dc823b5186d37df75b5cc155640
|
Slow cooker harissa vegetable stew recipe
An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_harissa_30534_16x9.jpg If you’re worried about the levels of heat in this dish – and different brands of harissa can vary in heat – just add 2 tablespoons to start with. Then assess the spiciness at the end when you check the seasoning and add as little or much of the final tablespoon as preferred. 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons2 onions, red, white or a mixture, cut into very thin wedges4 large carrots, peeled and cut into 2cm/¾in slices2 x 400g tins butterbeans (or other white beans)3 tbsp harissa 1 tbsp dried oregano or mixed herbs1 tbsp honey400g tin chopped tomatoes400ml/14fl oz vegetable stock2 tbsp tomato puréeabout 100g/3½oz kale, thick stalks discarded and roughly chopped salt and freshly ground black pepper 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons 2 onions, red, white or a mixture, cut into very thin wedges 4 large carrots, peeled and cut into 2cm/¾in slices 2 x 400g tins butterbeans (or other white beans) 3 tbsp harissa 1 tbsp dried oregano or mixed herbs 1 tbsp honey 400g tin chopped tomatoes 400ml/14fl oz vegetable stock 2 tbsp tomato purée about 100g/3½oz kale, thick stalks discarded and roughly chopped salt and freshly ground black pepper freshly cooked couscous, rice or jacket potatoesplain yoghurt freshly cooked couscous, rice or jacket potatoes plain yoghurt Method Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender.Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt. Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender. Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender. Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt. Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_harissa_30534",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker harissa vegetable stew recipe",
"content": "An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_harissa_30534_16x9.jpg If you’re worried about the levels of heat in this dish – and different brands of harissa can vary in heat – just add 2 tablespoons to start with. Then assess the spiciness at the end when you check the seasoning and add as little or much of the final tablespoon as preferred. 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons2 onions, red, white or a mixture, cut into very thin wedges4 large carrots, peeled and cut into 2cm/¾in slices2 x 400g tins butterbeans (or other white beans)3 tbsp harissa 1 tbsp dried oregano or mixed herbs1 tbsp honey400g tin chopped tomatoes400ml/14fl oz vegetable stock2 tbsp tomato puréeabout 100g/3½oz kale, thick stalks discarded and roughly chopped salt and freshly ground black pepper 400g/14oz parsnips, trimmed, peeled, woody core removed and cut into short batons 2 onions, red, white or a mixture, cut into very thin wedges 4 large carrots, peeled and cut into 2cm/¾in slices 2 x 400g tins butterbeans (or other white beans) 3 tbsp harissa 1 tbsp dried oregano or mixed herbs 1 tbsp honey 400g tin chopped tomatoes 400ml/14fl oz vegetable stock 2 tbsp tomato purée about 100g/3½oz kale, thick stalks discarded and roughly chopped salt and freshly ground black pepper freshly cooked couscous, rice or jacket potatoesplain yoghurt freshly cooked couscous, rice or jacket potatoes plain yoghurt Method Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender.Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt. Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender. Turn the slow cooker to the high setting to heat up. Add the parsnips, onions and carrots. Drain one of the tins of butterbeans and tip into the slow cooker with the other tin of beans and its liquid. Add the harissa, oregano, honey, chopped tomatoes, stock and tomato purée. Season generously with salt and pepper and stir. Cook for 3–4 hours on high or 5–6 hours on low, until all of the vegetables are really tender. Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt. Stir in the kale, cover the slow cooker with the lid and leave to soften for 5 minutes. Season with salt and pepper and serve with couscous, rice or jacket potatoes and dollops of yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb89eb3bdbfd0cbff9db"
}
|
36fa2e7521ca278599eb2521820bd5c44848586a4bbee6c637fd6d502b5aeeb6
|
Chorizo and butterbean baked potatoes recipe
An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_and_butterbean_72682_16x9.jpg We love jacket potatoes, especially with a hearty bean and sausage filling. This inexpensive dish makes a satisfying midweek meal. Each serving provides 469 kcal, 25g protein, 47g carbohydrates (of which 10g sugars), 17g fat (of which 6g saturates), 12g fibre and 1.8g salt. 4 baking potatoes (200g/7oz each)200g/7oz cooking chorizo, sliced2 x 400g tins chopped tomatoes with onion and garlic2 x 400g tins butter beans, drained50g/1¾oz fresh basil leaves, roughly chopped (optional)salt and freshly ground black pepper 4 baking potatoes (200g/7oz each) 200g/7oz cooking chorizo, sliced 2 x 400g tins chopped tomatoes with onion and garlic 2 x 400g tins butter beans, drained 50g/1¾oz fresh basil leaves, roughly chopped (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7).Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil.Serve the stew with the baked potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Serve the stew with the baked potatoes. Serve the stew with the baked potatoes. Recipe tips If you don't have fresh basil to hand, you could add ½ tsp dried mixed herbs, oregano or thyme to the dish at the same time as the tomatoes and beans.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chorizo_and_butterbean_72682",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo and butterbean baked potatoes recipe",
"content": "An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_and_butterbean_72682_16x9.jpg We love jacket potatoes, especially with a hearty bean and sausage filling. This inexpensive dish makes a satisfying midweek meal. Each serving provides 469 kcal, 25g protein, 47g carbohydrates (of which 10g sugars), 17g fat (of which 6g saturates), 12g fibre and 1.8g salt. 4 baking potatoes (200g/7oz each)200g/7oz cooking chorizo, sliced2 x 400g tins chopped tomatoes with onion and garlic2 x 400g tins butter beans, drained50g/1¾oz fresh basil leaves, roughly chopped (optional)salt and freshly ground black pepper 4 baking potatoes (200g/7oz each) 200g/7oz cooking chorizo, sliced 2 x 400g tins chopped tomatoes with onion and garlic 2 x 400g tins butter beans, drained 50g/1¾oz fresh basil leaves, roughly chopped (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7).Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil.Serve the stew with the baked potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Serve the stew with the baked potatoes. Serve the stew with the baked potatoes. Recipe tips If you don't have fresh basil to hand, you could add ½ tsp dried mixed herbs, oregano or thyme to the dish at the same time as the tomatoes and beans."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb89eb3bdbfd0cbff9dc"
}
|
56ad767d670cad3bfd9ac1c1a2ea2e4753e72d9b8f28f64cb23b941be5e347cc
|
Indian-style baked potatoes recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian-style_baked_19418_16x9.jpg This Indian-style baked potato makes an exciting twist for lunch, with a spicy cheese filling and topping. Serve with a simple green salad. Each serving provides 466 kcal, 14.5g protein, 60g carbohydrate (of which 3.5g sugars), 17.5g fat (of which 8.5g saturates), 6g fibre and 3.8g salt. 1 x 315g/11oz floury potato, washed and dried2 tsp olive oil½ tsp sea salt flakes, plus extra for rubbing1 tsp crushed black pepper, plus extra for rubbing1 tsp paprika 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 tsp garlic powder 55g/2oz feta, crumbled (or grated Parmesan, 40g/1½oz for the filling and 20g/¾oz for the topping)5g/⅛oz fresh flatleaf parsley, chopped 1 x 315g/11oz floury potato, washed and dried 2 tsp olive oil ½ tsp sea salt flakes, plus extra for rubbing 1 tsp crushed black pepper, plus extra for rubbing 1 tsp paprika 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 tsp garlic powder 55g/2oz feta, crumbled (or grated Parmesan, 40g/1½oz for the filling and 20g/¾oz for the topping) 5g/⅛oz fresh flatleaf parsley, chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine.Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Serve with a fresh salad on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine. Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Serve with a fresh salad on the side. Serve with a fresh salad on the side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/indian-style_baked_19418",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Indian-style baked potatoes recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian-style_baked_19418_16x9.jpg This Indian-style baked potato makes an exciting twist for lunch, with a spicy cheese filling and topping. Serve with a simple green salad. Each serving provides 466 kcal, 14.5g protein, 60g carbohydrate (of which 3.5g sugars), 17.5g fat (of which 8.5g saturates), 6g fibre and 3.8g salt. 1 x 315g/11oz floury potato, washed and dried2 tsp olive oil½ tsp sea salt flakes, plus extra for rubbing1 tsp crushed black pepper, plus extra for rubbing1 tsp paprika 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 tsp garlic powder 55g/2oz feta, crumbled (or grated Parmesan, 40g/1½oz for the filling and 20g/¾oz for the topping)5g/⅛oz fresh flatleaf parsley, chopped 1 x 315g/11oz floury potato, washed and dried 2 tsp olive oil ½ tsp sea salt flakes, plus extra for rubbing 1 tsp crushed black pepper, plus extra for rubbing 1 tsp paprika 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 tsp garlic powder 55g/2oz feta, crumbled (or grated Parmesan, 40g/1½oz for the filling and 20g/¾oz for the topping) 5g/⅛oz fresh flatleaf parsley, chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine.Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Serve with a fresh salad on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine. Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine. Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes. Serve with a fresh salad on the side. Serve with a fresh salad on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb89eb3bdbfd0cbff9dd"
}
|
e68c96e9b23a24529ccd82adf674fca7e960f3b87432f522c42682e187ce43e1
|
Microwave jacket sweet potatoes recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_sweet_potatoes_04783_16x9.jpg Microwave jacket sweet potatoes make a wonderfully quick and easy meal. Take your pick of these three delicious fillings, or make all of them! The veggie chilli makes enough for four portions, great for lunch tomorrow. The smoked mackerel and pea fillings each make enough for two portions. This recipe was tested using a 900W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time. 2 sweet potatoes, washed and dried 2 sweet potatoes, washed and dried 75g/2½oz smoked mackerel, skinned and roughly mashed with a fork3 tbsp half-fat crème fraîche or soured cream2 spring onions, trimmed and thinly sliced½ unwaxed lemon, finely grated zest onlyfreshly ground black pepper 75g/2½oz smoked mackerel, skinned and roughly mashed with a fork 3 tbsp half-fat crème fraîche or soured cream 2 spring onions, trimmed and thinly sliced ½ unwaxed lemon, finely grated zest only freshly ground black pepper 100g/3½oz frozen peas100g/3½oz feta 2 tbsp plain yoghurt1 tbsp finely chopped fresh mintfreshly ground black pepper 100g/3½oz frozen peas 100g/3½oz feta 2 tbsp plain yoghurt 1 tbsp finely chopped fresh mint freshly ground black pepper ½ red pepper, deseeded and diced400g tin kidney beans in chilli sauce198g tin sweetcorn in water1 tbsp fresh lime juice50g/1¾oz mature Cheddar, coarsely grated4 tbsp soured creamfresh coriander, to garnish1 lime, cut into wedges, to serve ½ red pepper, deseeded and diced 400g tin kidney beans in chilli sauce 198g tin sweetcorn in water 1 tbsp fresh lime juice 50g/1¾oz mature Cheddar, coarsely grated 4 tbsp soured cream fresh coriander, to garnish 1 lime, cut into wedges, to serve Method Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill.To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper.To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper.To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill. Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill. To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper. To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper. To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. Recipe tips If you are cooking four potatoes, you will need to microwave for 10–12 minutes. If cooking more than two, turn the potatoes halfway through cooking.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/microwave_sweet_potatoes_04783",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Microwave jacket sweet potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_sweet_potatoes_04783_16x9.jpg Microwave jacket sweet potatoes make a wonderfully quick and easy meal. Take your pick of these three delicious fillings, or make all of them! The veggie chilli makes enough for four portions, great for lunch tomorrow. The smoked mackerel and pea fillings each make enough for two portions. This recipe was tested using a 900W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time. 2 sweet potatoes, washed and dried 2 sweet potatoes, washed and dried 75g/2½oz smoked mackerel, skinned and roughly mashed with a fork3 tbsp half-fat crème fraîche or soured cream2 spring onions, trimmed and thinly sliced½ unwaxed lemon, finely grated zest onlyfreshly ground black pepper 75g/2½oz smoked mackerel, skinned and roughly mashed with a fork 3 tbsp half-fat crème fraîche or soured cream 2 spring onions, trimmed and thinly sliced ½ unwaxed lemon, finely grated zest only freshly ground black pepper 100g/3½oz frozen peas100g/3½oz feta 2 tbsp plain yoghurt1 tbsp finely chopped fresh mintfreshly ground black pepper 100g/3½oz frozen peas 100g/3½oz feta 2 tbsp plain yoghurt 1 tbsp finely chopped fresh mint freshly ground black pepper ½ red pepper, deseeded and diced400g tin kidney beans in chilli sauce198g tin sweetcorn in water1 tbsp fresh lime juice50g/1¾oz mature Cheddar, coarsely grated4 tbsp soured creamfresh coriander, to garnish1 lime, cut into wedges, to serve ½ red pepper, deseeded and diced 400g tin kidney beans in chilli sauce 198g tin sweetcorn in water 1 tbsp fresh lime juice 50g/1¾oz mature Cheddar, coarsely grated 4 tbsp soured cream fresh coriander, to garnish 1 lime, cut into wedges, to serve Method Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill.To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper.To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper.To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill. Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill. To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper. To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper. To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges. Recipe tips If you are cooking four potatoes, you will need to microwave for 10–12 minutes. If cooking more than two, turn the potatoes halfway through cooking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb89eb3bdbfd0cbff9de"
}
|
ba28e8bc8a85be364ac682e3d71476636d3e1c7365d4fc2f5e4077711e049427
|
Baked sweet potato recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_sweet_potato_with_28134_16x9.jpg Let us show you how to make a baked sweet potato that's soft and sweet. In this recipe it is balanced with spicy black beans and fresh, crunchy slaw. It's a great healthy meal for one. 1 medium sweet potato (about 350g/12oz), washed and dried2 tbsp olive oil 1 medium sweet potato (about 350g/12oz), washed and dried 2 tbsp olive oil ½ small onion, finely chopped1 garlic clove, finely chopped1 tsp cumin seedspinch chilli flakes, to taste400g tin black beans, drained100ml/3½fl oz vegetable stock, from a cubesalt and freshly ground black pepper25g/1oz cheddar, grated, to serve ½ small onion, finely chopped 1 garlic clove, finely chopped 1 tsp cumin seeds pinch chilli flakes, to taste 400g tin black beans, drained 100ml/3½fl oz vegetable stock, from a cube salt and freshly ground black pepper 25g/1oz cheddar, grated, to serve ¼ small red cabbage, thinly sliced5 radishes, thinly sliced½ red onion, thinly slicedfew sprigs coriander, roughly chopped½ lime, juice onlysalt and freshly ground black pepper ¼ small red cabbage, thinly sliced 5 radishes, thinly sliced ½ red onion, thinly sliced few sprigs coriander, roughly chopped ½ lime, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour.Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans.To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Recipe tips Any leftover slaw will keep in the fridge for up to 3 days.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_sweet_potato_with_28134",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked sweet potato 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/baked_sweet_potato_with_28134_16x9.jpg Let us show you how to make a baked sweet potato that's soft and sweet. In this recipe it is balanced with spicy black beans and fresh, crunchy slaw. It's a great healthy meal for one. 1 medium sweet potato (about 350g/12oz), washed and dried2 tbsp olive oil 1 medium sweet potato (about 350g/12oz), washed and dried 2 tbsp olive oil ½ small onion, finely chopped1 garlic clove, finely chopped1 tsp cumin seedspinch chilli flakes, to taste400g tin black beans, drained100ml/3½fl oz vegetable stock, from a cubesalt and freshly ground black pepper25g/1oz cheddar, grated, to serve ½ small onion, finely chopped 1 garlic clove, finely chopped 1 tsp cumin seeds pinch chilli flakes, to taste 400g tin black beans, drained 100ml/3½fl oz vegetable stock, from a cube salt and freshly ground black pepper 25g/1oz cheddar, grated, to serve ¼ small red cabbage, thinly sliced5 radishes, thinly sliced½ red onion, thinly slicedfew sprigs coriander, roughly chopped½ lime, juice onlysalt and freshly ground black pepper ¼ small red cabbage, thinly sliced 5 radishes, thinly sliced ½ red onion, thinly sliced few sprigs coriander, roughly chopped ½ lime, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour.Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans.To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Recipe tips Any leftover slaw will keep in the fridge for up to 3 days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8aeb3bdbfd0cbff9df"
}
|
18f48a2bb331135a0602e5397784a6cf9900f462e1bf44e362006e634bd70e1e
|
How to cook chicken breast recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_chicken_67752_16x9.jpg It’s never been easier to learn how to cook chicken breast. Try these simple recipes for delicious grilled, poached and pan-fried chicken breast. 1 skinless chicken breast 1 skinless chicken breast 1 tsp olive oil1 tsp runny honey 1 tsp sweet chilli sauce 1 tsp soy sauce salt and freshly ground black pepper 1 tsp olive oil 1 tsp runny honey 1 tsp sweet chilli sauce 1 tsp soy sauce salt and freshly ground black pepper ½ chicken stock cube salt and freshly ground black peppertoasted seeds, to garnish (optional)chopped salad, to serve (optional) ½ chicken stock cube salt and freshly ground black pepper toasted seeds, to garnish (optional) chopped salad, to serve (optional) 2 tsp olive oil salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper Method To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked.To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast.Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick.Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked. To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast. To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast. Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick. Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. Recipe tips These are great for meal prepping a batch of chicken to use in salads, stir fries and wraps throughout the week. Store cooked chicken in fridge for no more than 3 days, or freeze them in a plastic bag or box for up to 1 month.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_cook_chicken_67752",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to cook chicken breast recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_chicken_67752_16x9.jpg It’s never been easier to learn how to cook chicken breast. Try these simple recipes for delicious grilled, poached and pan-fried chicken breast. 1 skinless chicken breast 1 skinless chicken breast 1 tsp olive oil1 tsp runny honey 1 tsp sweet chilli sauce 1 tsp soy sauce salt and freshly ground black pepper 1 tsp olive oil 1 tsp runny honey 1 tsp sweet chilli sauce 1 tsp soy sauce salt and freshly ground black pepper ½ chicken stock cube salt and freshly ground black peppertoasted seeds, to garnish (optional)chopped salad, to serve (optional) ½ chicken stock cube salt and freshly ground black pepper toasted seeds, to garnish (optional) chopped salad, to serve (optional) 2 tsp olive oil salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper Method To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked.To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast.Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick.Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. To make the grilled chicken, preheat the grill to medium. Mix the olive oil, honey, sweet chilli sauce and soy sauce together in a small bowl. Pour half of the mixture over the chicken breast to coat. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked. Season with salt and pepper then put on a baking tray and grill for 6–7 minutes. Remove the chicken breast from the grill, turn it over and spoon over the remaining mixture. Grill for a further 6–7 minutes until lightly charred and cooked through. The juices will run clear when pierced with a skewer at the thickest point when it’s cooked. To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast. To make the poached chicken, dissolve the stock cube in a mug of boiling water. Put the chicken in a small saucepan and pour over the stock. Add enough water to cover the chicken breast. Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Bring to the boil then reduce the heat, cover and simmer for 10–12 minutes. Don’t worry about any white foam on the surface of the water as this is normal. You can skim it off or just leave it. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. Remove the chicken from the poaching liquid and place on a board to cool. Season with salt and pepper, then slice and pack into a lunchbox, or arrange on a plate, toasted seeds and salad, if using. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick. To make the pan-fried chicken, put the chicken breast on a sheet of cling film or greaseproof paper and cover with another sheet of cling film or greaseproof paper. Bash with a rolling pin until 1–2cm/½–¾in thick. Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. Remove from the cling film and season both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. When hot, add the chicken breast and cook for 5 minutes until golden brown. Turn and cook for a further 5 minutes. Recipe tips These are great for meal prepping a batch of chicken to use in salads, stir fries and wraps throughout the week. Store cooked chicken in fridge for no more than 3 days, or freeze them in a plastic bag or box for up to 1 month."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8aeb3bdbfd0cbff9e0"
}
|
d84a57b5e7be23ca8904947cc686565ff08128e0c461060cdffc361187419f54
|
Cheat's samosas recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheats_samosas_93691_16x9.jpg These cheaty samosas are a brilliant way to use up leftover curry, padded out with some leftover potatoes and frozen peas. ½ cup leftover chicken, vegetable or lamb curry OR ½ cup cooked chicken or lamb, plus 1-2 tsp curry paste½ cup cold, cooked potatoes (new potatoes, jacket potatoes, mash or tinned potatoes), chopped½ cup frozen peas, thawed 3 flour tortilla wraps or chapatis (20cm/8in size), cut in half1 medium free-range egg, beaten1 tbsp vegetable oil ½ cup leftover chicken, vegetable or lamb curry OR ½ cup cooked chicken or lamb, plus 1-2 tsp curry paste ½ cup cold, cooked potatoes (new potatoes, jacket potatoes, mash or tinned potatoes), chopped ½ cup frozen peas, thawed 3 flour tortilla wraps or chapatis (20cm/8in size), cut in half 1 medium free-range egg, beaten 1 tbsp vegetable oil Method Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps.Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.)Preheat the oven to 180C/160C (fan)/Gas 4.Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps. Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.) Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.) Preheat the oven to 180C/160C (fan)/Gas 4. Preheat the oven to 180C/160C (fan)/Gas 4. Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Recipe tips Take care to ensure sure the curry isn't too saucy as this could leak out.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheats_samosas_93691",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheat's samosas recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheats_samosas_93691_16x9.jpg These cheaty samosas are a brilliant way to use up leftover curry, padded out with some leftover potatoes and frozen peas. ½ cup leftover chicken, vegetable or lamb curry OR ½ cup cooked chicken or lamb, plus 1-2 tsp curry paste½ cup cold, cooked potatoes (new potatoes, jacket potatoes, mash or tinned potatoes), chopped½ cup frozen peas, thawed 3 flour tortilla wraps or chapatis (20cm/8in size), cut in half1 medium free-range egg, beaten1 tbsp vegetable oil ½ cup leftover chicken, vegetable or lamb curry OR ½ cup cooked chicken or lamb, plus 1-2 tsp curry paste ½ cup cold, cooked potatoes (new potatoes, jacket potatoes, mash or tinned potatoes), chopped ½ cup frozen peas, thawed 3 flour tortilla wraps or chapatis (20cm/8in size), cut in half 1 medium free-range egg, beaten 1 tbsp vegetable oil Method Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps.Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.)Preheat the oven to 180C/160C (fan)/Gas 4.Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps. Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps. Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.) Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.) Preheat the oven to 180C/160C (fan)/Gas 4. Preheat the oven to 180C/160C (fan)/Gas 4. Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot. Recipe tips Take care to ensure sure the curry isn't too saucy as this could leak out."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8aeb3bdbfd0cbff9e1"
}
|
0a7e3d3b01dbe00e667707720efb71ce8729983d7b08e7367ad648497d166bb7
|
Chicken arrabiata recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_arrabiata_88408_16x9.jpg This simple, delicious chicken arrabiata is so easy to make even novice cooks can knock it up for dinner. As it uses mainly store cupboard ingredients it's also a good budget option. Each serving provides 640 kcal, 40g protein, 83g carbohydrates (of which 13g sugars), 15g fat (of which 3g saturates), 6.5g fibre and 0.3g salt. 2 large chicken breasts, skin removed4 tbsp olive oil 4 large garlic cloves, finely chopped½ small bunch fresh curly or flatleaf parsley, finely chopped, plus extra to serve (optional)1 tsp chilli flakes2 x 400g/14oz tins chopped tomatoes1 tbsp granulated or caster sugar 400g/14oz penne pastasalt and freshly ground black pepper15g/½oz Parmesan, grated, to serve 2 large chicken breasts, skin removed 4 tbsp olive oil 4 large garlic cloves, finely chopped ½ small bunch fresh curly or flatleaf parsley, finely chopped, plus extra to serve (optional) 1 tsp chilli flakes 2 x 400g/14oz tins chopped tomatoes 1 tbsp granulated or caster sugar 400g/14oz penne pasta salt and freshly ground black pepper 15g/½oz Parmesan, grated, to serve Method Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices.Mix the garlic and parsley together in a small bowl.Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too.Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Slice the chicken breasts and return to the sauce.Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. To serve, scatter over some parsley, if using, and top with Parmesan. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices. Mix the garlic and parsley together in a small bowl. Mix the garlic and parsley together in a small bowl. Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too. Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too. Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Slice the chicken breasts and return to the sauce. Slice the chicken breasts and return to the sauce. Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. To serve, scatter over some parsley, if using, and top with Parmesan. To serve, scatter over some parsley, if using, and top with Parmesan. Recipe tips The chilli flakes provide a good amount of heat in this recipe – if you are sensitive to spice then just add half of the chilli flakes to start, and check the heat level after removing the chicken breasts. Do not skimp on the oil as it is really important for adding flavour! If your sauce gets a bit too thick and dry, add a little of the pasta cooking water to loosen it. If you have a basil plant, scatter over a few leaves to serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_arrabiata_88408",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken arrabiata recipe",
"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_arrabiata_88408_16x9.jpg This simple, delicious chicken arrabiata is so easy to make even novice cooks can knock it up for dinner. As it uses mainly store cupboard ingredients it's also a good budget option. Each serving provides 640 kcal, 40g protein, 83g carbohydrates (of which 13g sugars), 15g fat (of which 3g saturates), 6.5g fibre and 0.3g salt. 2 large chicken breasts, skin removed4 tbsp olive oil 4 large garlic cloves, finely chopped½ small bunch fresh curly or flatleaf parsley, finely chopped, plus extra to serve (optional)1 tsp chilli flakes2 x 400g/14oz tins chopped tomatoes1 tbsp granulated or caster sugar 400g/14oz penne pastasalt and freshly ground black pepper15g/½oz Parmesan, grated, to serve 2 large chicken breasts, skin removed 4 tbsp olive oil 4 large garlic cloves, finely chopped ½ small bunch fresh curly or flatleaf parsley, finely chopped, plus extra to serve (optional) 1 tsp chilli flakes 2 x 400g/14oz tins chopped tomatoes 1 tbsp granulated or caster sugar 400g/14oz penne pasta salt and freshly ground black pepper 15g/½oz Parmesan, grated, to serve Method Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices.Mix the garlic and parsley together in a small bowl.Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too.Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Slice the chicken breasts and return to the sauce.Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. To serve, scatter over some parsley, if using, and top with Parmesan. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed frying pan. Add the chicken breasts and fry over a medium–high heat until just golden brown on the outside – they will cook through later. Lift from the pan onto a plate to catch any juices. Mix the garlic and parsley together in a small bowl. Mix the garlic and parsley together in a small bowl. Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too. Add the rest of the oil to the pan with the garlic and parsley mixture and chilli flakes. Turn the heat down and sizzle together for about 30 seconds until really fragrant, but do not let the garlic brown. Quickly mix in the tomatoes and sugar. Quarter fill each tin with water to rinse out the last of the tomato sauce and tip this all into the pan too. Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Squish the chicken breasts back down into the sauce and simmer gently for 8–10 minutes, turning the chicken halfway through. Check the chicken is cooked through then lift from the sauce onto a chopping board. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Cook the sauce for about 10 minutes until it is thick and the top is glistening with oil. Taste to see if it needs more salt and pepper. Keep warm. Slice the chicken breasts and return to the sauce. Slice the chicken breasts and return to the sauce. Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. Meanwhile, bring a large saucepan of water to the boil. Tip the pasta into the boiling water and cook for 9–11 minutes or until cooked to your liking. Drain the pasta thoroughly and combine with the sauce. To serve, scatter over some parsley, if using, and top with Parmesan. To serve, scatter over some parsley, if using, and top with Parmesan. Recipe tips The chilli flakes provide a good amount of heat in this recipe – if you are sensitive to spice then just add half of the chilli flakes to start, and check the heat level after removing the chicken breasts. Do not skimp on the oil as it is really important for adding flavour! If your sauce gets a bit too thick and dry, add a little of the pasta cooking water to loosen it. If you have a basil plant, scatter over a few leaves to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8beb3bdbfd0cbff9e2"
}
|
231ca7162daad2d4d4af4a373983779894d2437b4ec0e884a11dd4a2b0b50bef
|
Chicken satay noodles recipe
An average of 3.3 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_noodles_95490_16x9.jpg Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein, 84g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 10g fibre and 2.7g salt. 400g/14oz chicken or turkey breast, cut into strips 2 tbsp soy sauce1 tsp cornflour375g/13oz dried egg noodles2 tsp rapeseed oil6 spring onions, thinly sliced3 tbsp peanut butter2 tbsp sweet chilli sauce1 x 400ml tin reduced-fat coconut milk100g/3½oz sugar snap peas150g/5½oz mixed frozen beans and peas100g/3½oz frozen sweetcorn1 lime, juice only1 carrot, shaved into thin slices using a vegetable peeler75g/2¾oz baby spinach leaves2 tbsp roughly chopped cashew nuts2 tbsp freshly chopped coriander 400g/14oz chicken or turkey breast, cut into strips 2 tbsp soy sauce 1 tsp cornflour 375g/13oz dried egg noodles 2 tsp rapeseed oil 6 spring onions, thinly sliced 3 tbsp peanut butter 2 tbsp sweet chilli sauce 1 x 400ml tin reduced-fat coconut milk 100g/3½oz sugar snap peas 150g/5½oz mixed frozen beans and peas 100g/3½oz frozen sweetcorn 1 lime, juice only 1 carrot, shaved into thin slices using a vegetable peeler 75g/2¾oz baby spinach leaves 2 tbsp roughly chopped cashew nuts 2 tbsp freshly chopped coriander Method Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.Serve in bowls, garnished with the cashews and coriander. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss. Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it. Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it. Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times. Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times. Serve in bowls, garnished with the cashews and coriander. Serve in bowls, garnished with the cashews and coriander. Recipe tips Chop everything while the chicken marinates and the noodles cook – this saves time and means that everything is ready before you start actually cooking. Draining and refreshing (running the noodles in cold water) can be done to noodles, rice and pasta if you’re making a large batch to use later – it stops the cooking process so that you can just heat them through when needed. Adding a little oil stops them sticking together – you can do this with noodles or pasta (not rice) and by using sesame oil, it adds flavour too. Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through – adding a tiny touch of cornflour also thickens the sauce slightly. This dish can be kept in a sealed container and chilled in a fridge then reheated in a microwave, but it cannot be frozen.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_satay_noodles_95490",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken satay noodles recipe",
"content": "An average of 3.3 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_satay_noodles_95490_16x9.jpg Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein, 84g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 10g fibre and 2.7g salt. 400g/14oz chicken or turkey breast, cut into strips 2 tbsp soy sauce1 tsp cornflour375g/13oz dried egg noodles2 tsp rapeseed oil6 spring onions, thinly sliced3 tbsp peanut butter2 tbsp sweet chilli sauce1 x 400ml tin reduced-fat coconut milk100g/3½oz sugar snap peas150g/5½oz mixed frozen beans and peas100g/3½oz frozen sweetcorn1 lime, juice only1 carrot, shaved into thin slices using a vegetable peeler75g/2¾oz baby spinach leaves2 tbsp roughly chopped cashew nuts2 tbsp freshly chopped coriander 400g/14oz chicken or turkey breast, cut into strips 2 tbsp soy sauce 1 tsp cornflour 375g/13oz dried egg noodles 2 tsp rapeseed oil 6 spring onions, thinly sliced 3 tbsp peanut butter 2 tbsp sweet chilli sauce 1 x 400ml tin reduced-fat coconut milk 100g/3½oz sugar snap peas 150g/5½oz mixed frozen beans and peas 100g/3½oz frozen sweetcorn 1 lime, juice only 1 carrot, shaved into thin slices using a vegetable peeler 75g/2¾oz baby spinach leaves 2 tbsp roughly chopped cashew nuts 2 tbsp freshly chopped coriander Method Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.Serve in bowls, garnished with the cashews and coriander. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss. Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it. Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it. Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times. Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times. Serve in bowls, garnished with the cashews and coriander. Serve in bowls, garnished with the cashews and coriander. Recipe tips Chop everything while the chicken marinates and the noodles cook – this saves time and means that everything is ready before you start actually cooking. Draining and refreshing (running the noodles in cold water) can be done to noodles, rice and pasta if you’re making a large batch to use later – it stops the cooking process so that you can just heat them through when needed. Adding a little oil stops them sticking together – you can do this with noodles or pasta (not rice) and by using sesame oil, it adds flavour too. Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through – adding a tiny touch of cornflour also thickens the sauce slightly. This dish can be kept in a sealed container and chilled in a fridge then reheated in a microwave, but it cannot be frozen."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8beb3bdbfd0cbff9e3"
}
|
05f6d6dc6d73f4d9aeca96f9ad7b2ab0dd2cc161d7b5e2af92ba30be736f773f
|
Easy chicken and leek pie recipe
If you want to prepare the pie in advance, make the filling and chill until needed. When ready to cook, add the pastry top and bake for 5–10 minutes longer than directed (as the filling will be fridge cold). Kerry's top tip for keeping pie pastry crisp, is to put a shot glass (or plain ceramic egg cup) in the middle of the pie dish to stop the pastry sinking into the saucy filling. Make sure it is made from toughened glass, designed to be heated, or it could shatter. A proper pie funnel also works perfectly if you are lucky enough to have one. Using chicken breasts keeps the calories down, but boned chicken thighs also work well (and tend to be cheaper). They are also a little more forgiving if you overcook, or want to reheat the pie later. You need about 500g/1lb 2oz boneless chicken thigh fillets. You’ll need to trim off the excess fat and cut each one into 3 pieces. If you are really short of time, use cooked chicken from a rotisserie-style bird, or cooked chicken breasts. You might even be able to salvage enough leftover meat after a roast chicken, especially if you add chopped ham, or mushrooms to make it go further. Use a chicken stock cube instead of a vegetable one for an extra chicken-y flavour. Instead of sliced leek, you could use finely chopped onion and sliced mushrooms. Or add frozen and thawed mixed vegetables to the pie filling and make a chicken pot pie. The sauce also makes a great base for cooked vegetables leftover from another meal. You can find the full-fat soft cheese suitable for making this recipe sold in tubs in the chiller aisle of the supermarket. It often has a little salt added and is suitable for savoury and sweet dishes. If swapping for crème fraiche, make sure you choose the full-fat version for the best results. Instead of a ready rolled sheet of puff pastry, you could use a block instead and roll out yourself – especially useful if you don’t have a rectangle or square dish in which to bake the pie. It will need to be rolled on a lightly floured surface until around 5mm/in thick. Use any excess pastry to make decorations for the pie. You could use ready-made shortcrust pastry instead of puff pastry if you like – or make your own. Trim the pastry with a sharp knife to encourage it to puff up as it bakes. For a gloriously glossy topping, glaze the pie with beaten egg instead of milk. Brush on lightly and avoid the pastry edges as the egg may stick the layers together and prevent them rising. If you have time, allow the filling to cool before topping with the pastry, so the hot sauce doesn’t cause the pastry to soften and droop. Once topped, the pie can then be glazed and popped into the fridge for up to 24 hours before baking. Add an extra 5–10 minutes to the cooking time to allow for the chilling. The filling also makes a great sauce to toss with cooked pasta shapes. Sprinkle with grated cheese and breadcrumbs then bake until bubbling and golden brown.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickenandleekpie_90191",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy chicken and leek pie recipe",
"content": "If you want to prepare the pie in advance, make the filling and chill until needed. When ready to cook, add the pastry top and bake for 5–10 minutes longer than directed (as the filling will be fridge cold). Kerry's top tip for keeping pie pastry crisp, is to put a shot glass (or plain ceramic egg cup) in the middle of the pie dish to stop the pastry sinking into the saucy filling. Make sure it is made from toughened glass, designed to be heated, or it could shatter. A proper pie funnel also works perfectly if you are lucky enough to have one. Using chicken breasts keeps the calories down, but boned chicken thighs also work well (and tend to be cheaper). They are also a little more forgiving if you overcook, or want to reheat the pie later. You need about 500g/1lb 2oz boneless chicken thigh fillets. You’ll need to trim off the excess fat and cut each one into 3 pieces. If you are really short of time, use cooked chicken from a rotisserie-style bird, or cooked chicken breasts. You might even be able to salvage enough leftover meat after a roast chicken, especially if you add chopped ham, or mushrooms to make it go further. Use a chicken stock cube instead of a vegetable one for an extra chicken-y flavour. Instead of sliced leek, you could use finely chopped onion and sliced mushrooms. Or add frozen and thawed mixed vegetables to the pie filling and make a chicken pot pie. The sauce also makes a great base for cooked vegetables leftover from another meal. You can find the full-fat soft cheese suitable for making this recipe sold in tubs in the chiller aisle of the supermarket. It often has a little salt added and is suitable for savoury and sweet dishes. If swapping for crème fraiche, make sure you choose the full-fat version for the best results. Instead of a ready rolled sheet of puff pastry, you could use a block instead and roll out yourself – especially useful if you don’t have a rectangle or square dish in which to bake the pie. It will need to be rolled on a lightly floured surface until around 5mm/in thick. Use any excess pastry to make decorations for the pie. You could use ready-made shortcrust pastry instead of puff pastry if you like – or make your own. Trim the pastry with a sharp knife to encourage it to puff up as it bakes. For a gloriously glossy topping, glaze the pie with beaten egg instead of milk. Brush on lightly and avoid the pastry edges as the egg may stick the layers together and prevent them rising. If you have time, allow the filling to cool before topping with the pastry, so the hot sauce doesn’t cause the pastry to soften and droop. Once topped, the pie can then be glazed and popped into the fridge for up to 24 hours before baking. Add an extra 5–10 minutes to the cooking time to allow for the chilling. The filling also makes a great sauce to toss with cooked pasta shapes. Sprinkle with grated cheese and breadcrumbs then bake until bubbling and golden brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8ceb3bdbfd0cbff9e4"
}
|
fc7b078d2d9f1c7b3fd78ab3746d62db49e7938d5eaf095b3bbde8689756a5db
|
Chicken and mushroom pie recipe
White pepper is specified in place of black just so you don't get dark specks in the creamy sauce. Feel free to use whatever you have. For this recipe, use a smallish pie dish suitable for 3–4 servings. To make a larger pie, double the amount of filling and bake for 10–15 minutes longer. However, bear in mind that pastry sheets are typically about 23cm/9in wide, which can be too narrow for some large round pie dishes so you might need to use a block of pastry. (If you are using an oval or rectangular pie dish, you can still use a sheet of ready rolled pastry). It's important to cool the filling before adding the pastry. A hot filling will melt the fat in the pastry before it cooks, leaving you with soggy pastry. The pie filling can be made in advance and kept in the fridge for up to 2 days. Bring to room temperature before adding the pastry and baking. If you add the pastry before there's a chance it will get soggy from being sat on the wet filling. This pie is glazed with beaten egg to give deep golden brown colour to the pastry. You can use milk instead, but the pastry will be slightly softer and lighter in colour after baking.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickenandmushroompi_89034",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and mushroom pie recipe",
"content": "White pepper is specified in place of black just so you don't get dark specks in the creamy sauce. Feel free to use whatever you have. For this recipe, use a smallish pie dish suitable for 3–4 servings. To make a larger pie, double the amount of filling and bake for 10–15 minutes longer. However, bear in mind that pastry sheets are typically about 23cm/9in wide, which can be too narrow for some large round pie dishes so you might need to use a block of pastry. (If you are using an oval or rectangular pie dish, you can still use a sheet of ready rolled pastry). It's important to cool the filling before adding the pastry. A hot filling will melt the fat in the pastry before it cooks, leaving you with soggy pastry. The pie filling can be made in advance and kept in the fridge for up to 2 days. Bring to room temperature before adding the pastry and baking. If you add the pastry before there's a chance it will get soggy from being sat on the wet filling. This pie is glazed with beaten egg to give deep golden brown colour to the pastry. You can use milk instead, but the pastry will be slightly softer and lighter in colour after baking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8ceb3bdbfd0cbff9e5"
}
|
1030b1701aa1670bcc461eaa4ca248a08aec13893abc25a20e53c15deabc02e5
|
Sweet and sour chicken recipe
An average of 4.6 out of 5 stars from 247 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_00397_16x9.jpg You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how. Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt. ½ small pineapple2 boneless, skinless chicken breasts2 tbsp sunflower oil1 onion, cut into wedges1 green and 1 red pepper, seeds removed and chopped1 tbsp cornflour4 spring onions, trimmed and thinly diagonally sliced ½ small pineapple 2 boneless, skinless chicken breasts 2 tbsp sunflower oil 1 onion, cut into wedges 1 green and 1 red pepper, seeds removed and chopped 1 tbsp cornflour 4 spring onions, trimmed and thinly diagonally sliced 1 tbsp cornflour300ml/10fl oz fresh pineapple juice2 garlic cloves, crushed25g/1oz piece fresh root ginger, peeled and finely grated1 tbsp dark soy sauce2 tbsp white wine vinegar2 tbsp soft light brown sugar3 tbsp tomato ketchup1 pinch dried chilli flakesfreshly ground black pepper 1 tbsp cornflour 300ml/10fl oz fresh pineapple juice 2 garlic cloves, crushed 25g/1oz piece fresh root ginger, peeled and finely grated 1 tbsp dark soy sauce 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 3 tbsp tomato ketchup 1 pinch dried chilli flakes freshly ground black pepper Method To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides. Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. Recipe tips This recipe has extra vegetables and a bit less sugar to keep the calories down and make it a good choice for a weekday dinner. Serve with steamed rice. This recipe comes together very quickly, so get organised and prepare all the vegetables before cooking. It's best to use fresh pineapple for this recipe, but you can use chunks of tinned pineapple at a stretch. Just make sure they have had plenty of time to drain. If you like the brightly coloured sauce you often get from Chinese takeaways, you can add a drop of red food colouring. The bright orangey-red colour is always artificial. If you prefer your chicken crispy, try this recipe for Hong Kong style sweet and sour.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_and_sour_chicken_00397",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sour chicken recipe",
"content": "An average of 4.6 out of 5 stars from 247 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_00397_16x9.jpg You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how. Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt. ½ small pineapple2 boneless, skinless chicken breasts2 tbsp sunflower oil1 onion, cut into wedges1 green and 1 red pepper, seeds removed and chopped1 tbsp cornflour4 spring onions, trimmed and thinly diagonally sliced ½ small pineapple 2 boneless, skinless chicken breasts 2 tbsp sunflower oil 1 onion, cut into wedges 1 green and 1 red pepper, seeds removed and chopped 1 tbsp cornflour 4 spring onions, trimmed and thinly diagonally sliced 1 tbsp cornflour300ml/10fl oz fresh pineapple juice2 garlic cloves, crushed25g/1oz piece fresh root ginger, peeled and finely grated1 tbsp dark soy sauce2 tbsp white wine vinegar2 tbsp soft light brown sugar3 tbsp tomato ketchup1 pinch dried chilli flakesfreshly ground black pepper 1 tbsp cornflour 300ml/10fl oz fresh pineapple juice 2 garlic cloves, crushed 25g/1oz piece fresh root ginger, peeled and finely grated 1 tbsp dark soy sauce 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 3 tbsp tomato ketchup 1 pinch dried chilli flakes freshly ground black pepper Method To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size). Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides. Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. Recipe tips This recipe has extra vegetables and a bit less sugar to keep the calories down and make it a good choice for a weekday dinner. Serve with steamed rice. This recipe comes together very quickly, so get organised and prepare all the vegetables before cooking. It's best to use fresh pineapple for this recipe, but you can use chunks of tinned pineapple at a stretch. Just make sure they have had plenty of time to drain. If you like the brightly coloured sauce you often get from Chinese takeaways, you can add a drop of red food colouring. The bright orangey-red colour is always artificial. If you prefer your chicken crispy, try this recipe for Hong Kong style sweet and sour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8ceb3bdbfd0cbff9e6"
}
|
bd8d958cd03cfe4b9e95703a610bb8821becd330d07679c3a2ecb7eb51fe5ff0
|
Easy Spanish chicken recipe
An average of 4.6 out of 5 stars from 150 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_spanish_chicken_09987_16x9.jpg Healthy chicken breasts and butter beans get a flavour boost from a little bit of cooking chorizo and red wine. Green beans are an excellent side for Spanish chicken, but you can also use broccoli, green cabbage or kale. With a GI of 58 this meal is high protein, low GI. Each serving (without rice) provides 352 kcal, 13g protein, 18.5g carbohydrates (of which 10.5g sugars), 13g fat (of which 4g saturates), 9g fibre and 1.7g salt. 1 tbsp extra virgin olive oil2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced1 onion, thinly sliced1 yellow pepper, seeds removed, cut into 4cm/1½in pieces1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices100g/3½oz cooking chorizo, sliced 100ml/3½fl oz red wine400g tin chopped tomatoes 400g tin butter beans, drained and rinsed1 tbsp tomato purée1 tsp dried oregano½ tsp dried chilli flakes 1 chicken stock cube160g/5¾oz long-grain rice175g/6oz green beans, trimmed (optional)chopped fresh flatleaf parsley, to garnishsea salt and freshly ground black pepper 1 tbsp extra virgin olive oil 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced 1 onion, thinly sliced 1 yellow pepper, seeds removed, cut into 4cm/1½in pieces 1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices 100g/3½oz cooking chorizo, sliced 100ml/3½fl oz red wine 400g tin chopped tomatoes 400g tin butter beans, drained and rinsed 1 tbsp tomato purée 1 tsp dried oregano ½ tsp dried chilli flakes 1 chicken stock cube 160g/5¾oz long-grain rice 175g/6oz green beans, trimmed (optional) chopped fresh flatleaf parsley, to garnish sea salt and freshly ground black pepper Method Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper. Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Recipe tips Cooking chorizo has a softer texture than chorizo rings or slices. It looks like individual sausages and is found in the same part of the supermarket.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_spanish_chicken_09987",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy Spanish chicken recipe",
"content": "An average of 4.6 out of 5 stars from 150 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_spanish_chicken_09987_16x9.jpg Healthy chicken breasts and butter beans get a flavour boost from a little bit of cooking chorizo and red wine. Green beans are an excellent side for Spanish chicken, but you can also use broccoli, green cabbage or kale. With a GI of 58 this meal is high protein, low GI. Each serving (without rice) provides 352 kcal, 13g protein, 18.5g carbohydrates (of which 10.5g sugars), 13g fat (of which 4g saturates), 9g fibre and 1.7g salt. 1 tbsp extra virgin olive oil2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced1 onion, thinly sliced1 yellow pepper, seeds removed, cut into 4cm/1½in pieces1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices100g/3½oz cooking chorizo, sliced 100ml/3½fl oz red wine400g tin chopped tomatoes 400g tin butter beans, drained and rinsed1 tbsp tomato purée1 tsp dried oregano½ tsp dried chilli flakes 1 chicken stock cube160g/5¾oz long-grain rice175g/6oz green beans, trimmed (optional)chopped fresh flatleaf parsley, to garnishsea salt and freshly ground black pepper 1 tbsp extra virgin olive oil 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced 1 onion, thinly sliced 1 yellow pepper, seeds removed, cut into 4cm/1½in pieces 1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices 100g/3½oz cooking chorizo, sliced 100ml/3½fl oz red wine 400g tin chopped tomatoes 400g tin butter beans, drained and rinsed 1 tbsp tomato purée 1 tsp dried oregano ½ tsp dried chilli flakes 1 chicken stock cube 160g/5¾oz long-grain rice 175g/6oz green beans, trimmed (optional) chopped fresh flatleaf parsley, to garnish sea salt and freshly ground black pepper Method Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper. Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper. Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Garnish with the parsley and serve immediately with the green beans and rice alongside. Recipe tips Cooking chorizo has a softer texture than chorizo rings or slices. It looks like individual sausages and is found in the same part of the supermarket."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8ceb3bdbfd0cbff9e7"
}
|
21581a39078a9f76eb5dbed3ea4dad5b40fbb04632448d6da3b0533664b07745
|
Creamy mushroom chicken recipe
An average of 4.1 out of 5 stars from 219 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_in_a_creamy_84614_16x9.jpg This high protein creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories. It's quick and easy to cook too, making it perfect for a weekday treat. Each serving provides 391 kcal, 58g protein, 10.5g carbohydrate (of which 7g sugars), 11.5g fat (of which 6g saturates), 7.5g fibre and 1.1g salt. spray olive oil2 chicken breasts, skinless and trimmed (200g/7oz each)½ onion, finely chopped1 fat garlic clove, crushed 100g/3½oz mixed or chestnut mushrooms, sliced250ml/9fl oz chicken stock (made with ½ a stock cube)salt and pepper100ml/3½fl oz half-fat crème fraîche 1 tbsp freshly chopped parsley, for garnish300g/10½oz broccoli, steamed, to serve spray olive oil 2 chicken breasts, skinless and trimmed (200g/7oz each) ½ onion, finely chopped 1 fat garlic clove, crushed 100g/3½oz mixed or chestnut mushrooms, sliced 250ml/9fl oz chicken stock (made with ½ a stock cube) salt and pepper 100ml/3½fl oz half-fat crème fraîche 1 tbsp freshly chopped parsley, for garnish 300g/10½oz broccoli, steamed, to serve Method Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock.Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.Meanwhile, cook the broccoli in boiling salted water until tender.Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Recipe tips This recipe was written to support Food: Truth or Scare's episode on type 2 diabetes. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. The calories in this recipe are reduced significantly by using low-fat crème fraîche and spray oil. Using full fat products will make the dish more luxurious. Cream can be substituted but is more prone to splitting, so take care not to boil the sauce after adding. If you want to bulk out the meal, steamed new potatoes or mashed potato make a lovely side.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_in_a_creamy_84614",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy mushroom chicken recipe",
"content": "An average of 4.1 out of 5 stars from 219 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_in_a_creamy_84614_16x9.jpg This high protein creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories. It's quick and easy to cook too, making it perfect for a weekday treat. Each serving provides 391 kcal, 58g protein, 10.5g carbohydrate (of which 7g sugars), 11.5g fat (of which 6g saturates), 7.5g fibre and 1.1g salt. spray olive oil2 chicken breasts, skinless and trimmed (200g/7oz each)½ onion, finely chopped1 fat garlic clove, crushed 100g/3½oz mixed or chestnut mushrooms, sliced250ml/9fl oz chicken stock (made with ½ a stock cube)salt and pepper100ml/3½fl oz half-fat crème fraîche 1 tbsp freshly chopped parsley, for garnish300g/10½oz broccoli, steamed, to serve spray olive oil 2 chicken breasts, skinless and trimmed (200g/7oz each) ½ onion, finely chopped 1 fat garlic clove, crushed 100g/3½oz mixed or chestnut mushrooms, sliced 250ml/9fl oz chicken stock (made with ½ a stock cube) salt and pepper 100ml/3½fl oz half-fat crème fraîche 1 tbsp freshly chopped parsley, for garnish 300g/10½oz broccoli, steamed, to serve Method Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock.Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.Meanwhile, cook the broccoli in boiling salted water until tender.Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli. Recipe tips This recipe was written to support Food: Truth or Scare's episode on type 2 diabetes. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. The calories in this recipe are reduced significantly by using low-fat crème fraîche and spray oil. Using full fat products will make the dish more luxurious. Cream can be substituted but is more prone to splitting, so take care not to boil the sauce after adding. If you want to bulk out the meal, steamed new potatoes or mashed potato make a lovely side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8deb3bdbfd0cbff9e8"
}
|
3cfeb3b59d55690957aadce83762c70708282bb0826dd267d1c533364cd1371c
|
Griddled chicken with pesto recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_chicken_with_98249_16x9.jpg A quick and easy griddled chicken salad that's ready in 15 minutes. This is the kind of dinner that will see you through in summer. Serve with crusty bread. Each serving provides 417 kcal, 40.5g protein, 10g carbohydrate (of which 8.5g sugars), 23g fat (of which 2.5g saturates), 5g fibre and 0.51g salt. 2 small boneless, skinless chicken breasts (each around 150g/5½oz)½ lemon, finely grated zest and juice 1 tbsp fresh thyme leaves, or 1 tsp dried thyme2 tbsp extra virgin olive oil1 large courgette, diagonally cut into 1cm/½in slices1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks4 small vines cherry tomatoes, each holding around 5 tomatoeslarge handful rocket 3 tbsp fresh basil pesto (bought or see recipe link)sea salt and freshly ground black pepper 2 small boneless, skinless chicken breasts (each around 150g/5½oz) ½ lemon, finely grated zest and juice 1 tbsp fresh thyme leaves, or 1 tsp dried thyme 2 tbsp extra virgin olive oil 1 large courgette, diagonally cut into 1cm/½in slices 1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks 4 small vines cherry tomatoes, each holding around 5 tomatoes large handful rocket 3 tbsp fresh basil pesto (bought or see recipe link) sea salt and freshly ground black pepper Method Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes.Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper.Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates.Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes. Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes. Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper. Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper. Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates. Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates. Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Recipe tips To make this recipe low-FODMAP, make sure the pesto you use doesn't contain garlic. You can make your own with garlic-infused oil, pine nuts, basil and Parmesan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/griddled_chicken_with_98249",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Griddled chicken with pesto recipe",
"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_chicken_with_98249_16x9.jpg A quick and easy griddled chicken salad that's ready in 15 minutes. This is the kind of dinner that will see you through in summer. Serve with crusty bread. Each serving provides 417 kcal, 40.5g protein, 10g carbohydrate (of which 8.5g sugars), 23g fat (of which 2.5g saturates), 5g fibre and 0.51g salt. 2 small boneless, skinless chicken breasts (each around 150g/5½oz)½ lemon, finely grated zest and juice 1 tbsp fresh thyme leaves, or 1 tsp dried thyme2 tbsp extra virgin olive oil1 large courgette, diagonally cut into 1cm/½in slices1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks4 small vines cherry tomatoes, each holding around 5 tomatoeslarge handful rocket 3 tbsp fresh basil pesto (bought or see recipe link)sea salt and freshly ground black pepper 2 small boneless, skinless chicken breasts (each around 150g/5½oz) ½ lemon, finely grated zest and juice 1 tbsp fresh thyme leaves, or 1 tsp dried thyme 2 tbsp extra virgin olive oil 1 large courgette, diagonally cut into 1cm/½in slices 1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks 4 small vines cherry tomatoes, each holding around 5 tomatoes large handful rocket 3 tbsp fresh basil pesto (bought or see recipe link) sea salt and freshly ground black pepper Method Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes.Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper.Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates.Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes. Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes. Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper. Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper. Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates. Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates. Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like. Recipe tips To make this recipe low-FODMAP, make sure the pesto you use doesn't contain garlic. You can make your own with garlic-infused oil, pine nuts, basil and Parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8deb3bdbfd0cbff9e9"
}
|
d76263a10246b2d89e50561febaf7dfcf01f8062a7d702dc9a2d15f875462b23
|
'Marry me' chicken pasta recipe
An average of 4.5 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marry_me_chicken_pasta_65627_16x9.jpg Does anything say “I Love You” more than a big bowl of pasta? This dish is a play on Tuscan chicken with sun-dried tomatoes, lemon and Parmesan in a creamy sauce. Perfect for a weekend meal or date night showstopper. 2 tbsp plain flour 2 medium chicken breasts, butterfliedolive oil, for frying 25g/1oz butter 2 garlic cloves, finely chopped 75g/2½oz sun-dried tomatoes, finely chopped ½ tsp dried thyme ½ tsp dried oregano 1 tsp ground paprika ½ tsp chilli flakes (optional) ½ lemon, zest and juice75g/2½oz spinach 100g/3½oz pappardelle pasta 170g/6oz mascarpone50g/1¾oz Parmesan, freshly grated salt and freshly ground black pepper torn basil leaves, to serve 2 tbsp plain flour 2 medium chicken breasts, butterflied olive oil, for frying 25g/1oz butter 2 garlic cloves, finely chopped 75g/2½oz sun-dried tomatoes, finely chopped ½ tsp dried thyme ½ tsp dried oregano 1 tsp ground paprika ½ tsp chilli flakes (optional) ½ lemon, zest and juice 75g/2½oz spinach 100g/3½oz pappardelle pasta 170g/6oz mascarpone 50g/1¾oz Parmesan, freshly grated salt and freshly ground black pepper torn basil leaves, to serve Method Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Add the chicken to the sauce and keep warm. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown. Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Add the chicken to the sauce and keep warm. Add the chicken to the sauce and keep warm. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Recipe tips If using frozen spinach, defrost it first and squeeze out any excess water before adding to the sauce.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marry_me_chicken_pasta_65627",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "'Marry me' chicken pasta recipe",
"content": "An average of 4.5 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marry_me_chicken_pasta_65627_16x9.jpg Does anything say “I Love You” more than a big bowl of pasta? This dish is a play on Tuscan chicken with sun-dried tomatoes, lemon and Parmesan in a creamy sauce. Perfect for a weekend meal or date night showstopper. 2 tbsp plain flour 2 medium chicken breasts, butterfliedolive oil, for frying 25g/1oz butter 2 garlic cloves, finely chopped 75g/2½oz sun-dried tomatoes, finely chopped ½ tsp dried thyme ½ tsp dried oregano 1 tsp ground paprika ½ tsp chilli flakes (optional) ½ lemon, zest and juice75g/2½oz spinach 100g/3½oz pappardelle pasta 170g/6oz mascarpone50g/1¾oz Parmesan, freshly grated salt and freshly ground black pepper torn basil leaves, to serve 2 tbsp plain flour 2 medium chicken breasts, butterflied olive oil, for frying 25g/1oz butter 2 garlic cloves, finely chopped 75g/2½oz sun-dried tomatoes, finely chopped ½ tsp dried thyme ½ tsp dried oregano 1 tsp ground paprika ½ tsp chilli flakes (optional) ½ lemon, zest and juice 75g/2½oz spinach 100g/3½oz pappardelle pasta 170g/6oz mascarpone 50g/1¾oz Parmesan, freshly grated salt and freshly ground black pepper torn basil leaves, to serve Method Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Add the chicken to the sauce and keep warm. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown. Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown. Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan. Add the chicken to the sauce and keep warm. Add the chicken to the sauce and keep warm. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves. Recipe tips If using frozen spinach, defrost it first and squeeze out any excess water before adding to the sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8eeb3bdbfd0cbff9ea"
}
|
516356767a0eb68cebaf7dae4fe02d63630470d9d88313e1e1443ee7a81b79c2
|
Matcha smoked chicken breast in green curry sauce recipe
An average of 1.0 out of 5 stars from 1 rating Try the technique of tea smoking in this adventurous recipe – just be sure to cook in a well-ventilated area! 50g/1¾oz basmati rice 20g/¾oz caster sugar 10g/⅓oz light brown sugar 3 tbsp matcha tea powder 2 chicken breasts, skinless and boneless 50g/1¾oz basmati rice 20g/¾oz caster sugar 10g/⅓oz light brown sugar 3 tbsp matcha tea powder 2 chicken breasts, skinless and boneless 1 tsp cumin seeds2 tsp coriander seeds½ tsp white peppercorns 10 green Thai chillies1 tsp salt 1 bunch fresh Thai basil 3 lemongrass stalks 1 tbsp finely chopped galangal or fresh root ginger 2 limes, zest only3 lime leaves 1 bunch fresh coriander stalks 3 whole Thai shallots, peeled 4 whole garlic cloves, peeled 1 tsp shrimp paste 1 tsp cumin seeds 2 tsp coriander seeds ½ tsp white peppercorns 10 green Thai chillies 1 tsp salt 1 bunch fresh Thai basil 3 lemongrass stalks 1 tbsp finely chopped galangal or fresh root ginger 2 limes, zest only 3 lime leaves 1 bunch fresh coriander stalks 3 whole Thai shallots, peeled 4 whole garlic cloves, peeled 1 tsp shrimp paste 400ml tin coconut milk 2 tbsp matcha tea powder1 tbsp chicken powder 300ml/½pint vegetable stock 4 lime leaves 2 limes, juice only2 tsp fish sauce, or to taste 1–2 tsp palm sugar 400ml tin coconut milk 2 tbsp matcha tea powder 1 tbsp chicken powder 300ml/½pint vegetable stock 4 lime leaves 2 limes, juice only 2 tsp fish sauce, or to taste 1–2 tsp palm sugar 2 tbsp vegetable oil3 bok choy or pak choi, bottom chopped, tops left whole1 green chilli, sliced1 tbsp julienned fresh root ginger fresh coriander sprigs 2 tbsp vegetable oil 3 bok choy or pak choi, bottom chopped, tops left whole 1 green chilli, sliced 1 tbsp julienned fresh root ginger fresh coriander sprigs Method To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.)Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes.Taste and adjust the seasoning if needed, then pass the sauce through a sieve. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander. To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.) To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.) Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes. Taste and adjust the seasoning if needed, then pass the sauce through a sieve. Taste and adjust the seasoning if needed, then pass the sauce through a sieve. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/matcha_smoked_chicken_23163",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Matcha smoked chicken breast in green curry sauce recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Try the technique of tea smoking in this adventurous recipe – just be sure to cook in a well-ventilated area! 50g/1¾oz basmati rice 20g/¾oz caster sugar 10g/⅓oz light brown sugar 3 tbsp matcha tea powder 2 chicken breasts, skinless and boneless 50g/1¾oz basmati rice 20g/¾oz caster sugar 10g/⅓oz light brown sugar 3 tbsp matcha tea powder 2 chicken breasts, skinless and boneless 1 tsp cumin seeds2 tsp coriander seeds½ tsp white peppercorns 10 green Thai chillies1 tsp salt 1 bunch fresh Thai basil 3 lemongrass stalks 1 tbsp finely chopped galangal or fresh root ginger 2 limes, zest only3 lime leaves 1 bunch fresh coriander stalks 3 whole Thai shallots, peeled 4 whole garlic cloves, peeled 1 tsp shrimp paste 1 tsp cumin seeds 2 tsp coriander seeds ½ tsp white peppercorns 10 green Thai chillies 1 tsp salt 1 bunch fresh Thai basil 3 lemongrass stalks 1 tbsp finely chopped galangal or fresh root ginger 2 limes, zest only 3 lime leaves 1 bunch fresh coriander stalks 3 whole Thai shallots, peeled 4 whole garlic cloves, peeled 1 tsp shrimp paste 400ml tin coconut milk 2 tbsp matcha tea powder1 tbsp chicken powder 300ml/½pint vegetable stock 4 lime leaves 2 limes, juice only2 tsp fish sauce, or to taste 1–2 tsp palm sugar 400ml tin coconut milk 2 tbsp matcha tea powder 1 tbsp chicken powder 300ml/½pint vegetable stock 4 lime leaves 2 limes, juice only 2 tsp fish sauce, or to taste 1–2 tsp palm sugar 2 tbsp vegetable oil3 bok choy or pak choi, bottom chopped, tops left whole1 green chilli, sliced1 tbsp julienned fresh root ginger fresh coriander sprigs 2 tbsp vegetable oil 3 bok choy or pak choi, bottom chopped, tops left whole 1 green chilli, sliced 1 tbsp julienned fresh root ginger fresh coriander sprigs Method To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.)Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes.Taste and adjust the seasoning if needed, then pass the sauce through a sieve. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander. To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.) To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.) Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes. Taste and adjust the seasoning if needed, then pass the sauce through a sieve. Taste and adjust the seasoning if needed, then pass the sauce through a sieve. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8eeb3bdbfd0cbff9eb"
}
|
06eafee986518f225353c1e7b503ca5a79fa1dc88945f889851cc2851964583c
|
Chicken and ham pie recipe
Hairy Bikers' creamy chicken, ham and leek pie An average of 4.8 out of 5 stars from 240 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_ham_and_03877_16x9.jpg Unleash this crowning glory upon your guests – a delicious chicken and ham pie, resplendent with leeks and a creamy sauce, and bubbling with homemade goodness. For this recipe you will need a 23cm/9in round pie dish. Based on four sharing, each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt. 450ml/16fl oz chicken stock3 chicken breasts, skin removed75g/2¾oz butter2 leeks, trimmed and cut into 1cm/½in slices2 garlic cloves, crushed55g/2oz plain flour200ml/7fl oz milk2–3 tbsp white wine (optional)150ml/5fl oz double cream150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunkssea salt flakes and freshly ground black pepper 450ml/16fl oz chicken stock 3 chicken breasts, skin removed 75g/2¾oz butter 2 leeks, trimmed and cut into 1cm/½in slices 2 garlic cloves, crushed 55g/2oz plain flour 200ml/7fl oz milk 2–3 tbsp white wine (optional) 150ml/5fl oz double cream 150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunks sea salt flakes and freshly ground black pepper 350g/12oz plain flour, plus extra for dusting200g/7oz butter1 free-range egg, beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze 350g/12oz plain flour, plus extra for dusting 200g/7oz butter 1 free-range egg, beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze Method Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Recipe tips Making shortcrust pastry in a food processor is very quick and easy, but there is a risk of overworking the dough, which makes the cooked pastry tough. To avoid this, only process the dough the minimum time needed to bring it together – less is more! You can use any pastry trimmings to decorate your pie. Cut into shapes or letters of your choice, place on the pie lid using a little beaten egg to hold in place and then glaze with egg wash.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamy_chicken_ham_and_03877",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and ham pie recipe",
"content": "Hairy Bikers' creamy chicken, ham and leek pie An average of 4.8 out of 5 stars from 240 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_ham_and_03877_16x9.jpg Unleash this crowning glory upon your guests – a delicious chicken and ham pie, resplendent with leeks and a creamy sauce, and bubbling with homemade goodness. For this recipe you will need a 23cm/9in round pie dish. Based on four sharing, each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt. 450ml/16fl oz chicken stock3 chicken breasts, skin removed75g/2¾oz butter2 leeks, trimmed and cut into 1cm/½in slices2 garlic cloves, crushed55g/2oz plain flour200ml/7fl oz milk2–3 tbsp white wine (optional)150ml/5fl oz double cream150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunkssea salt flakes and freshly ground black pepper 450ml/16fl oz chicken stock 3 chicken breasts, skin removed 75g/2¾oz butter 2 leeks, trimmed and cut into 1cm/½in slices 2 garlic cloves, crushed 55g/2oz plain flour 200ml/7fl oz milk 2–3 tbsp white wine (optional) 150ml/5fl oz double cream 150g/5½oz piece thickly carved ham, cut into 2cm/¾in chunks sea salt flakes and freshly ground black pepper 350g/12oz plain flour, plus extra for dusting200g/7oz butter1 free-range egg, beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze 350g/12oz plain flour, plus extra for dusting 200g/7oz butter 1 free-range egg, beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze Method Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Heat the chicken stock in a large lidded saucepan. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining 50g/1¾oz butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Slowly pour the milk into the pan, just a little at a time, stirring well between each addition. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool. Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (alternatively rub it in by hand). With the motor running, add the beaten egg and water and blend briefly until the mixture forms a ball (take care not to overprocess the pastry as you can make it tough). Portion off 250g/9oz pastry for the lid. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to preheat. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the pastry on the rim of the dish with beaten egg. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim away any excess pastry. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Recipe tips Making shortcrust pastry in a food processor is very quick and easy, but there is a risk of overworking the dough, which makes the cooked pastry tough. To avoid this, only process the dough the minimum time needed to bring it together – less is more! You can use any pastry trimmings to decorate your pie. Cut into shapes or letters of your choice, place on the pie lid using a little beaten egg to hold in place and then glaze with egg wash."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8eeb3bdbfd0cbff9ec"
}
|
5cd50e8b86ad4e5331f5f2f0f50373a76e6207da5c8fb81c917cdf20f8723fe4
|
Five spice chicken, bacon & bamboo shoot stir fry recipe
To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove.Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper.To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly.Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/five_spice_chicken_bacon_35807",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Five spice chicken, bacon & bamboo shoot stir fry recipe",
"content": "To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove.Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper.To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly.Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8eeb3bdbfd0cbff9ed"
}
|
66598134e8d82cacd1c7045ca16b8d4de05112033ecae2f891b98f55011355a7
|
Air fryer peanut chicken recipe
Chicken mini fillets are perfect for this recipe. They come in different sized packs, but 350g/12oz is enough to serve two people and should give you four skewers per person. If you can’t get hold of mini fillets, try using two boneless, skinless chicken breasts instead and cut into long strips. Don’t thread onto the skewers too tightly as the heat needs to penetrate. The ideal soy sauce for this dish is one that’s labelled ‘rich and dark’. It will be a little thicker than the ordinary kind and will impart a richer flavour. You can still use the classic soy sauce instead, but the results won’t be the same. This recipe is best made with ordinary peanut butter. If the sauce thickens too much when you make it, you can add a small splash of water to loosen. For a spicier sauce, add extra chilli. Check your garlic is as fresh as possible before you add it to the sauce. If it smells at all musty, either swap for a different clove, or leave out altogether. Soaking the bamboo skewers before use helps prevent them from burning in the air fryer. The skewers will need to be around 12cm/4½in long. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_peanut_chicken_84278",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer peanut chicken recipe",
"content": "Chicken mini fillets are perfect for this recipe. They come in different sized packs, but 350g/12oz is enough to serve two people and should give you four skewers per person. If you can’t get hold of mini fillets, try using two boneless, skinless chicken breasts instead and cut into long strips. Don’t thread onto the skewers too tightly as the heat needs to penetrate. The ideal soy sauce for this dish is one that’s labelled ‘rich and dark’. It will be a little thicker than the ordinary kind and will impart a richer flavour. You can still use the classic soy sauce instead, but the results won’t be the same. This recipe is best made with ordinary peanut butter. If the sauce thickens too much when you make it, you can add a small splash of water to loosen. For a spicier sauce, add extra chilli. Check your garlic is as fresh as possible before you add it to the sauce. If it smells at all musty, either swap for a different clove, or leave out altogether. Soaking the bamboo skewers before use helps prevent them from burning in the air fryer. The skewers will need to be around 12cm/4½in long. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8feb3bdbfd0cbff9ee"
}
|
05fe43721cd3501e5602b296283e35fed6fd1c851dcaef4789d585055f63249d
|
Chicken noodle stir fry recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_noodle_stir_fry_52326_16x9.jpg Rice noodles and fiery chicken are the foundations of this Thai-inspired stir fry. Finished with a simple 3-ingredient dressing made with lime juice, a kick of chilli and lots of fish sauce. 2 chicken breasts, cut into 1cm/½in cubes1 lime, juice only2 tsp gochujang 2 chicken breasts, cut into 1cm/½in cubes 1 lime, juice only 2 tsp gochujang 5 tbsp fish sauce4-8 bird's-eye chillies, finely chopped1 lime, juice only 5 tbsp fish sauce 4-8 bird's-eye chillies, finely chopped 1 lime, juice only 250g/9oz dried flat rice noodles1 tbsp groundnut oil3 garlic cloves, finely chopped4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets8 Thai or small banana shallots, finely sliced5 baby corns, quartered50g/1¾oz frozen pens50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it)2 tsp fish saucebig handful coriander, roughly chopped small handful mint leaves, roughly chopped1 lime, halved 250g/9oz dried flat rice noodles 1 tbsp groundnut oil 3 garlic cloves, finely chopped 4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets 8 Thai or small banana shallots, finely sliced 5 baby corns, quartered 50g/1¾oz frozen pens 50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it) 2 tsp fish sauce big handful coriander, roughly chopped small handful mint leaves, roughly chopped 1 lime, halved Method Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.To make the chilli fish sauce, mix all the ingredients together and set aside.For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside.For the chicken, discard the marinade and pat the chicken dry using kitchen paper.Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes).Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime.Repeat for the second bowl. Serve with the chilli fish sauce. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. To make the chilli fish sauce, mix all the ingredients together and set aside. To make the chilli fish sauce, mix all the ingredients together and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes). Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes). Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Repeat for the second bowl. Serve with the chilli fish sauce. Repeat for the second bowl. Serve with the chilli fish sauce. Recipe tips If you can’t get hold of gochujang an alternative is to mix a generous splash of fish sauce, 2 tiny chopped bird's-eye chillies and a splash of soy sauce together.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_noodle_stir_fry_52326",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken noodle stir fry recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_noodle_stir_fry_52326_16x9.jpg Rice noodles and fiery chicken are the foundations of this Thai-inspired stir fry. Finished with a simple 3-ingredient dressing made with lime juice, a kick of chilli and lots of fish sauce. 2 chicken breasts, cut into 1cm/½in cubes1 lime, juice only2 tsp gochujang 2 chicken breasts, cut into 1cm/½in cubes 1 lime, juice only 2 tsp gochujang 5 tbsp fish sauce4-8 bird's-eye chillies, finely chopped1 lime, juice only 5 tbsp fish sauce 4-8 bird's-eye chillies, finely chopped 1 lime, juice only 250g/9oz dried flat rice noodles1 tbsp groundnut oil3 garlic cloves, finely chopped4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets8 Thai or small banana shallots, finely sliced5 baby corns, quartered50g/1¾oz frozen pens50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it)2 tsp fish saucebig handful coriander, roughly chopped small handful mint leaves, roughly chopped1 lime, halved 250g/9oz dried flat rice noodles 1 tbsp groundnut oil 3 garlic cloves, finely chopped 4 spring onions, sliced diagonally into 2.5cm/1in pieces 1 head broccoli (about 140g/5oz), cut into small florets 8 Thai or small banana shallots, finely sliced 5 baby corns, quartered 50g/1¾oz frozen pens 50–100ml/2fl oz–3½fl oz chicken stock 3–10 bird's-eye chillies, finely chopped (depending how hot you like it) 2 tsp fish sauce big handful coriander, roughly chopped small handful mint leaves, roughly chopped 1 lime, halved Method Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.To make the chilli fish sauce, mix all the ingredients together and set aside.For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside.For the chicken, discard the marinade and pat the chicken dry using kitchen paper.Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes).Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime.Repeat for the second bowl. Serve with the chilli fish sauce. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking. To make the chilli fish sauce, mix all the ingredients together and set aside. To make the chilli fish sauce, mix all the ingredients together and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. For the chicken, discard the marinade and pat the chicken dry using kitchen paper. Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes). Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1–2 minutes). Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime. Repeat for the second bowl. Serve with the chilli fish sauce. Repeat for the second bowl. Serve with the chilli fish sauce. Recipe tips If you can’t get hold of gochujang an alternative is to mix a generous splash of fish sauce, 2 tiny chopped bird's-eye chillies and a splash of soy sauce together."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8feb3bdbfd0cbff9ef"
}
|
dbdbcd59ecfbd802ae4b5fe7273dbb820e30330bd38676b4a64110f151543589
|
Creamy coconut and sriracha meatballs recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_coconut_and_70601_16x9.jpg Fragrant chicken meatballs are served with a creamy coconut sauce spiked with sweet and spicy sriracha. Lean and healthy, it's the perfect midweek winner. Each serving provides 510 kcal, 47.5g protein, 13.4g carbohydrate (of which 3.5g sugars), 29.9g fat (of which 17.7g saturates), 1.5g fibre and 0.73g salt. 600g/1lb 5oz chicken breast (or chicken mince)4 spring onions, roughly chopped 2 garlic cloves1 inch fresh root ginger, peeled and roughly chopped handful coriander, leaves and stalks 2 tbsp sriracha 2 tbsp fish sauce 1 medium free-range egg 40g/1½oz fresh or dried breadcrumbs 1 tbsp neutral oil, such as rapeseed or sunflower oil, for frying 600g/1lb 5oz chicken breast (or chicken mince) 4 spring onions, roughly chopped 2 garlic cloves 1 inch fresh root ginger, peeled and roughly chopped handful coriander, leaves and stalks 2 tbsp sriracha 2 tbsp fish sauce 1 medium free-range egg 40g/1½oz fresh or dried breadcrumbs 1 tbsp neutral oil, such as rapeseed or sunflower oil, for frying 400g tin coconut milk 1 tbsp fish sauce 1 tbsp sriracha ½ lime, juice only small handful finely chopped coriander leaves 400g tin coconut milk 1 tbsp fish sauce 1 tbsp sriracha ½ lime, juice only small handful finely chopped coriander leaves Method To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs.Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden.Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like. To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs. Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden. Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden. Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamy_coconut_and_70601",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy coconut and sriracha meatballs recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_coconut_and_70601_16x9.jpg Fragrant chicken meatballs are served with a creamy coconut sauce spiked with sweet and spicy sriracha. Lean and healthy, it's the perfect midweek winner. Each serving provides 510 kcal, 47.5g protein, 13.4g carbohydrate (of which 3.5g sugars), 29.9g fat (of which 17.7g saturates), 1.5g fibre and 0.73g salt. 600g/1lb 5oz chicken breast (or chicken mince)4 spring onions, roughly chopped 2 garlic cloves1 inch fresh root ginger, peeled and roughly chopped handful coriander, leaves and stalks 2 tbsp sriracha 2 tbsp fish sauce 1 medium free-range egg 40g/1½oz fresh or dried breadcrumbs 1 tbsp neutral oil, such as rapeseed or sunflower oil, for frying 600g/1lb 5oz chicken breast (or chicken mince) 4 spring onions, roughly chopped 2 garlic cloves 1 inch fresh root ginger, peeled and roughly chopped handful coriander, leaves and stalks 2 tbsp sriracha 2 tbsp fish sauce 1 medium free-range egg 40g/1½oz fresh or dried breadcrumbs 1 tbsp neutral oil, such as rapeseed or sunflower oil, for frying 400g tin coconut milk 1 tbsp fish sauce 1 tbsp sriracha ½ lime, juice only small handful finely chopped coriander leaves 400g tin coconut milk 1 tbsp fish sauce 1 tbsp sriracha ½ lime, juice only small handful finely chopped coriander leaves Method To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs.Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden.Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like. To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs. Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs. Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden. Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden. Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like. Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb8feb3bdbfd0cbff9f0"
}
|
6083c9f4e797b6a18375c1a4f08e59aae4bf15625e86eaa74f8cd391db5e792b
|
Chicken tikka with naan recipe
For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours.For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve.To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work.Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough.Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours. For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours. For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve. For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked. To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work. To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work. Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough. Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough. Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_tikka_and_naan_30521",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken tikka with naan recipe",
"content": "For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours.For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve.To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work.Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough.Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours. For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. For the naan, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water in a jug. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two, then return to the bowl. Cover and leave in a warm place for 1–2 hours. For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve. For the salad, combine all the ingredients in a bowl. Refrigerate until ready to serve. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked. To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work. To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work. Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough. Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough. Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Meanwhile, melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. Set aside for a few minutes. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. Alternatively, preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides, apply the butter mixture as above. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad. To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb90eb3bdbfd0cbff9f1"
}
|
02284d7f00517ed42939ace68b7e0cb47de6d52e15c3ee97d7ff08db540975cc
|
'Marry me' chicken with cheesy mash recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_chicken_with_45710_16x9.jpg Is there anything more comforting than creamy chicken with cheesy mash? This delicious dish suggests not. 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella 25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved 1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper Method To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marry_me_chicken_with_45710",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "'Marry me' chicken with cheesy mash recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_chicken_with_45710_16x9.jpg Is there anything more comforting than creamy chicken with cheesy mash? This delicious dish suggests not. 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 400g/14oz Maris Piper potatoes, peeled and sliced into 2cm/¾in pieces 25g/1oz ready grated mozzarella 25g/1oz mature cheddar, grated 30g/1oz unsalted butter 50ml/2fl oz double cream salt and white pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper 2 chicken breasts, cut into 2cm/¾in chunks 60g/2¼oz sun-dried tomatoes, drained and chopped, oil reserved 1 heaped tbsp tomato purée 3 garlic cloves, crushed 75ml/2½fl oz dry white wine 200ml/7fl oz double cream 75g/2½oz Parmesan, grated 1 tsp lemon juice 1 tbsp fresh parsley, finely chopped salt and freshly ground black pepper Method To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. To make the cheesy mash, add the potatoes to a saucepan of heavily salted, cold water and bring to the boil. Reduce the heat and leave on a gentle boil for around 20 minutes, until the slices fall off the tip of a knife. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Meanwhile, to make the marry me chicken, season the chicken pieces with salt and pepper. Heat a drizzle of the reserved sun-dried tomato oil in a frying pan over a medium heat, add the chicken pieces and fry until browned all over. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Add in the tomato purée and garlic, give it a stir, then leave to cook out for a few minutes. Add the white wine to the pan to deglaze, then add the sun-dried tomatoes. Leave to cook for about 1 minute, until the liquid has reduced by half. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Drain the potatoes once cooked. Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Pour the double cream into the pan of chicken and cook for a further 10 minutes on a low-medium heat to thicken. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Meanwhile, add the double cream for the mash into a small saucepan set over a low heat. Season well with salt and white pepper. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher. Fold in the cream, butter and cheese. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash. Taste the chicken and season generously with salt and freshly ground black pepper, then stir through the Parmesan, lemon juice and chopped parsley. Serve in bowls with the cheesy mash."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb90eb3bdbfd0cbff9f2"
}
|
a81ded856be4f199842d5474d9086ddfaa8fe0d1321d9a78118ab891cfd0a3ed
|
Pan-fried lemon chicken recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_lemon_chicken_02940_16x9.jpg This delicious lemon chicken recipe comes together in under 30 minutes – a real weeknight winner. 4 chicken breasts2 tbsp olive oil1 lemon, juice only200ml/7fl oz white wine or chicken stock20g/½oz buttersalt and freshly ground black peppercherry tomatoes, to serverocket, to serve 4 chicken breasts 2 tbsp olive oil 1 lemon, juice only 200ml/7fl oz white wine or chicken stock 20g/½oz butter salt and freshly ground black pepper cherry tomatoes, to serve rocket, to serve Method Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts.Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature.Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate.Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Recipe tips Serve alongside some steamed potatoes, brown rice or pasta for a more substantial meal.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pan-fried_lemon_chicken_02940",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried lemon chicken recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_lemon_chicken_02940_16x9.jpg This delicious lemon chicken recipe comes together in under 30 minutes – a real weeknight winner. 4 chicken breasts2 tbsp olive oil1 lemon, juice only200ml/7fl oz white wine or chicken stock20g/½oz buttersalt and freshly ground black peppercherry tomatoes, to serverocket, to serve 4 chicken breasts 2 tbsp olive oil 1 lemon, juice only 200ml/7fl oz white wine or chicken stock 20g/½oz butter salt and freshly ground black pepper cherry tomatoes, to serve rocket, to serve Method Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts.Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature.Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate.Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Recipe tips Serve alongside some steamed potatoes, brown rice or pasta for a more substantial meal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb90eb3bdbfd0cbff9f3"
}
|
19609918c06f1617ffd9401e802c39d4ec309890cb910fdfde7e0b08929b603e
|
Turkey birria tacos with guacamole recipe
To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper.Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker.To make the guacamole, mix all the ingredients together in a bowl.To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper.To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour.Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more.Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer. To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper. To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper. Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker. To make the guacamole, mix all the ingredients together in a bowl. To make the guacamole, mix all the ingredients together in a bowl. To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper. To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper. To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour. Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more. Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more. Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer. Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/birria_turkey_tacos_33472",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkey birria tacos with guacamole recipe",
"content": "To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper.Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker.To make the guacamole, mix all the ingredients together in a bowl.To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper.To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour.Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more.Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer. To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper. To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper. Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker. To make the guacamole, mix all the ingredients together in a bowl. To make the guacamole, mix all the ingredients together in a bowl. To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper. To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper. To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour. Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more. Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more. Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer. Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb91eb3bdbfd0cbff9f4"
}
|
78d050d554e253767343c936e6af6b0a6277fd3ed6d894d3f3edcd97a37bf165
|
Mediterranean veg pav bhaji recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_veg_pav_73922_16x9.jpg This is Indian street food reimagined with a vibrant summer feel. Pav bhaji is a delicious meal for sharing and ideal for batch cooking as all the vegetables are roasted in one tin. It’s usually made in a pressure cooker with cauliflower, peas and carrots, but I love the summery flavours of this Mediterranean veg version. 2 tbsp garam masala2 tsp Kashmiri chilli powder1¼ tsp ground cinnamon1 tsp ground fennel seeds1 tsp ground turmeric4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 tbsp garam masala 2 tsp Kashmiri chilli powder 1¼ tsp ground cinnamon 1 tsp ground fennel seeds 1 tsp ground turmeric 4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 large aubergines, cut into 1cm/½in chunks2 potatoes, peeled and cut into 1cm/½in chunks2 courgettes, cut into 1cm/½in chunks3 peppers, cut into 1cm/½in chunks2 large red onions, cut into 1cm/½in wedges220g/7¾oz cherry tomatoes on the vine1 garlic bulb, cut in half widthways2 dried bay leaves2 tsp crushed fresh root ginger1 tbsp salt50ml/2fl oz light olive oil50g/1¾oz salted butter400g/14oz tomato passata400ml/14fl oz hot water 2 large aubergines, cut into 1cm/½in chunks 2 potatoes, peeled and cut into 1cm/½in chunks 2 courgettes, cut into 1cm/½in chunks 3 peppers, cut into 1cm/½in chunks 2 large red onions, cut into 1cm/½in wedges 220g/7¾oz cherry tomatoes on the vine 1 garlic bulb, cut in half widthways 2 dried bay leaves 2 tsp crushed fresh root ginger 1 tbsp salt 50ml/2fl oz light olive oil 50g/1¾oz salted butter 400g/14oz tomato passata 400ml/14fl oz hot water 12–16 soft bread rolls or buns, split75g/2¾oz salted butter 12–16 soft bread rolls or buns, split 75g/2¾oz salted butter 1 red onion, finely chopped2 large tomatoes, seeds removed and finely chopped70g/2½oz green olives, chopped50g/1¾oz fresh coriander, chopped2–3 green and red chillies, chopped (optional)1 lemon, cut into wedges, to serve 1 red onion, finely chopped 2 large tomatoes, seeds removed and finely chopped 70g/2½oz green olives, chopped 50g/1¾oz fresh coriander, chopped 2–3 green and red chillies, chopped (optional) 1 lemon, cut into wedges, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée.Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted.Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée. Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted. Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Recipe tips The total amount of vegetables in the bhaji should be around 2.2kg/5lb so feel free to swap in any other vegetables that you prefer or have in the kitchen. If making ahead or batch cooking for the freezer, prepare the bhaji as directed and leave to cool completely before transferring to freezer-safe containers. Don’t add the garnishes at this stage, just prepare these when you want to serve it. Freeze for up to 3 months. Defrost at room temperature and heat through thoroughly before serving. You can reheat the vegetable bhaji in the microwave or in a saucepan, but ensure it is covered as it can bubble up and splutter. Serve with the freshly toasted buns and the garnishes as in the recipe.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mediterranean_veg_pav_73922",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mediterranean veg pav bhaji recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_veg_pav_73922_16x9.jpg This is Indian street food reimagined with a vibrant summer feel. Pav bhaji is a delicious meal for sharing and ideal for batch cooking as all the vegetables are roasted in one tin. It’s usually made in a pressure cooker with cauliflower, peas and carrots, but I love the summery flavours of this Mediterranean veg version. 2 tbsp garam masala2 tsp Kashmiri chilli powder1¼ tsp ground cinnamon1 tsp ground fennel seeds1 tsp ground turmeric4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 tbsp garam masala 2 tsp Kashmiri chilli powder 1¼ tsp ground cinnamon 1 tsp ground fennel seeds 1 tsp ground turmeric 4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 large aubergines, cut into 1cm/½in chunks2 potatoes, peeled and cut into 1cm/½in chunks2 courgettes, cut into 1cm/½in chunks3 peppers, cut into 1cm/½in chunks2 large red onions, cut into 1cm/½in wedges220g/7¾oz cherry tomatoes on the vine1 garlic bulb, cut in half widthways2 dried bay leaves2 tsp crushed fresh root ginger1 tbsp salt50ml/2fl oz light olive oil50g/1¾oz salted butter400g/14oz tomato passata400ml/14fl oz hot water 2 large aubergines, cut into 1cm/½in chunks 2 potatoes, peeled and cut into 1cm/½in chunks 2 courgettes, cut into 1cm/½in chunks 3 peppers, cut into 1cm/½in chunks 2 large red onions, cut into 1cm/½in wedges 220g/7¾oz cherry tomatoes on the vine 1 garlic bulb, cut in half widthways 2 dried bay leaves 2 tsp crushed fresh root ginger 1 tbsp salt 50ml/2fl oz light olive oil 50g/1¾oz salted butter 400g/14oz tomato passata 400ml/14fl oz hot water 12–16 soft bread rolls or buns, split75g/2¾oz salted butter 12–16 soft bread rolls or buns, split 75g/2¾oz salted butter 1 red onion, finely chopped2 large tomatoes, seeds removed and finely chopped70g/2½oz green olives, chopped50g/1¾oz fresh coriander, chopped2–3 green and red chillies, chopped (optional)1 lemon, cut into wedges, to serve 1 red onion, finely chopped 2 large tomatoes, seeds removed and finely chopped 70g/2½oz green olives, chopped 50g/1¾oz fresh coriander, chopped 2–3 green and red chillies, chopped (optional) 1 lemon, cut into wedges, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée.Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted.Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée. Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée. Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45–50 minutes. Stir the mixture well halfway through the cooking time. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted. To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8–10 minutes until lightly golden and toasted. Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired. Recipe tips The total amount of vegetables in the bhaji should be around 2.2kg/5lb so feel free to swap in any other vegetables that you prefer or have in the kitchen. If making ahead or batch cooking for the freezer, prepare the bhaji as directed and leave to cool completely before transferring to freezer-safe containers. Don’t add the garnishes at this stage, just prepare these when you want to serve it. Freeze for up to 3 months. Defrost at room temperature and heat through thoroughly before serving. You can reheat the vegetable bhaji in the microwave or in a saucepan, but ensure it is covered as it can bubble up and splutter. Serve with the freshly toasted buns and the garnishes as in the recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb91eb3bdbfd0cbff9f5"
}
|
8addf582d2b6dc8c5ff9aa2569f9920b0b00b3f2ec2e72addeac5179d4a4a921
|
Chicken chasseur recipe
An average of 4.2 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/_chicken_chasseur_with_19163_16x9.jpg Chicken chasseur is the classic French dish that's easy to knock up, but plenty good enough to serve to guests. Serve it with creamy mash and a crisp green vegetable. 1 x 1.5kg/3lb 5oz chicken, cut into 8 piecessalt and freshly ground black pepper50g/2oz plain flour2 tbsp olive oil115g/4oz butter110g/4oz smoked streaky bacon, sliced into lardons150g/5½oz button mushrooms150g/5½oz shallots or onions, thickly sliced55g/2oz caster sugar175ml/6fl oz white wine300ml/10fl oz chicken stock2 tbsp tomato purée2 tbsp tarragon, finely chopped2 tomatoes, skinned, seeded and chopped4 tbsp flatleaf parsley, finely chopped 1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 50g/2oz plain flour 2 tbsp olive oil 115g/4oz butter 110g/4oz smoked streaky bacon, sliced into lardons 150g/5½oz button mushrooms 150g/5½oz shallots or onions, thickly sliced 55g/2oz caster sugar 175ml/6fl oz white wine 300ml/10fl oz chicken stock 2 tbsp tomato purée 2 tbsp tarragon, finely chopped 2 tomatoes, skinned, seeded and chopped 4 tbsp flatleaf parsley, finely chopped 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks115g/4oz butter125ml/4fl oz full-fat milk 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks 115g/4oz butter 125ml/4fl oz full-fat milk Method Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate.Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised.Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced.Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender.Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture.Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving.Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Recipe tips There's a large glass of wine in this recipe so do use a decent one as the flavour will be noticable. It doesn't need to be fancy, but should definitely be drinkable! If you're not keen on jointing a whole chicken, use 1.5kg/3lb 5oz bone-in and skin-on joints of chicken, such as thighs or legs (or a mixture of both).
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/_chicken_chasseur_with_19163",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken chasseur recipe",
"content": "An average of 4.2 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/_chicken_chasseur_with_19163_16x9.jpg Chicken chasseur is the classic French dish that's easy to knock up, but plenty good enough to serve to guests. Serve it with creamy mash and a crisp green vegetable. 1 x 1.5kg/3lb 5oz chicken, cut into 8 piecessalt and freshly ground black pepper50g/2oz plain flour2 tbsp olive oil115g/4oz butter110g/4oz smoked streaky bacon, sliced into lardons150g/5½oz button mushrooms150g/5½oz shallots or onions, thickly sliced55g/2oz caster sugar175ml/6fl oz white wine300ml/10fl oz chicken stock2 tbsp tomato purée2 tbsp tarragon, finely chopped2 tomatoes, skinned, seeded and chopped4 tbsp flatleaf parsley, finely chopped 1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 50g/2oz plain flour 2 tbsp olive oil 115g/4oz butter 110g/4oz smoked streaky bacon, sliced into lardons 150g/5½oz button mushrooms 150g/5½oz shallots or onions, thickly sliced 55g/2oz caster sugar 175ml/6fl oz white wine 300ml/10fl oz chicken stock 2 tbsp tomato purée 2 tbsp tarragon, finely chopped 2 tomatoes, skinned, seeded and chopped 4 tbsp flatleaf parsley, finely chopped 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks115g/4oz butter125ml/4fl oz full-fat milk 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks 115g/4oz butter 125ml/4fl oz full-fat milk Method Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate.Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised.Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced.Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender.Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture.Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving.Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Recipe tips There's a large glass of wine in this recipe so do use a decent one as the flavour will be noticable. It doesn't need to be fancy, but should definitely be drinkable! If you're not keen on jointing a whole chicken, use 1.5kg/3lb 5oz bone-in and skin-on joints of chicken, such as thighs or legs (or a mixture of both)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb91eb3bdbfd0cbff9f6"
}
|
f2b91f6881aad953b741c61ec3dbfbca76dd1d38dca882847c9cf033f6006cf4
|
Tarka dal recipe
An average of 4.6 out of 5 stars from 146 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarkadal_90055_16x9.jpg Cheap, delicious and healthy – tarka dal is the perfect comfort food supper and great for batch cooking. Serve it alone or alongside your favourite curry. For this recipe you will need a food processor or mini chopper. Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt. 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear3 tbsp vegetable oil 1 tbsp cumin seeds1 small onion, chopped3–4 whole green chillies, pricked with a knife2cm/¾in piece fresh root ginger, peeled and cut into thin strips3 garlic cloves, peeled and left whole3 medium tomatoes¾ tsp ground turmeric¾ tsp garam masala1½ tsp ground corianderhandful fresh coriander leaves, choppedsalt and freshly ground black pepper 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear 3 tbsp vegetable oil 1 tbsp cumin seeds 1 small onion, chopped 3–4 whole green chillies, pricked with a knife 2cm/¾in piece fresh root ginger, peeled and cut into thin strips 3 garlic cloves, peeled and left whole 3 medium tomatoes ¾ tsp ground turmeric ¾ tsp garam masala 1½ tsp ground coriander handful fresh coriander leaves, chopped salt and freshly ground black pepper Method Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool.Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant.Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Recipe tips The chana dal need to be rinsed thoroughly until the water runs clear before using. This will remove any residues and help them soften while cooking. Tarka dal freezes well. Allow it to cool, divide into portions and store in freezer bags or containers for up to 3 months. Reheat in a saucepan or the microwave until piping hot.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tarkadal_90055",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tarka dal recipe",
"content": "An average of 4.6 out of 5 stars from 146 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarkadal_90055_16x9.jpg Cheap, delicious and healthy – tarka dal is the perfect comfort food supper and great for batch cooking. Serve it alone or alongside your favourite curry. For this recipe you will need a food processor or mini chopper. Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt. 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear3 tbsp vegetable oil 1 tbsp cumin seeds1 small onion, chopped3–4 whole green chillies, pricked with a knife2cm/¾in piece fresh root ginger, peeled and cut into thin strips3 garlic cloves, peeled and left whole3 medium tomatoes¾ tsp ground turmeric¾ tsp garam masala1½ tsp ground corianderhandful fresh coriander leaves, choppedsalt and freshly ground black pepper 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear 3 tbsp vegetable oil 1 tbsp cumin seeds 1 small onion, chopped 3–4 whole green chillies, pricked with a knife 2cm/¾in piece fresh root ginger, peeled and cut into thin strips 3 garlic cloves, peeled and left whole 3 medium tomatoes ¾ tsp ground turmeric ¾ tsp garam masala 1½ tsp ground coriander handful fresh coriander leaves, chopped salt and freshly ground black pepper Method Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool.Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant.Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. Put the lentils and 900ml/1¾ pints water into a saucepan. Stir well and bring to the boil. Skim off any froth that forms on the surface using a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water if necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool. When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Add the onion, chillies and ginger and fry for 4–5 minutes, or until the onion is soften and golden. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Blend the garlic and tomatoes to a purée in a food processor or mini chopper. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the ground spices and 100ml/3½fl oz water to the pan. Stir well to combine and season, to taste, with salt. Simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving. Recipe tips The chana dal need to be rinsed thoroughly until the water runs clear before using. This will remove any residues and help them soften while cooking. Tarka dal freezes well. Allow it to cool, divide into portions and store in freezer bags or containers for up to 3 months. Reheat in a saucepan or the microwave until piping hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb92eb3bdbfd0cbff9f7"
}
|
a4eb0a344e0821a691a484fe40ef3e2e90e7f6af99de25b88233d53b2699f4ee
|
Lentil shepherd's pie recipe
An average of 4.7 out of 5 stars from 130 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentilshepherdspiewi_93532_16x9.jpg Is it a shepherd's pie or a cottage pie? As it's meat free you can call it what you like. Either way, it's super-filling vegetarian comfort food at its best. Each serving provides 400kcal, 15g protein, 47g carbohydrate (of which 9.5g sugars), 12.5g fat (of which 6g saturates), 9g fibre and 0.6g salt. 3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped small handful frozen peas knob of butter2 spring onions, roughly chopped 25ml/1fl oz milk 75g/3oz mature cheddar, broken into chunkspinch smoked paprika 3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped small handful frozen peas knob of butter 2 spring onions, roughly chopped 25ml/1fl oz milk 75g/3oz mature cheddar, broken into chunks pinch smoked paprika 1 tbsp olive oil ½ red onion, roughly chopped1 garlic clove, chopped2 small carrots, finely chopped1 celery stalk, trimmed, finely chopped 400g tin plum tomatoes splash Worcestershire sauce (optional, see recipe tips) few drops Tabasco pinch smoked paprika 1 fresh bay leaf 85ml/3fl oz red wine 100ml/3½fl oz vegetable stock 1 sprig fresh rosemary splash balsamic vinegar small handful fresh flatleaf parsley, roughly chopped 400g tin Puy lentils sea salt and freshly ground black pepper 1 tbsp olive oil ½ red onion, roughly chopped 1 garlic clove, chopped 2 small carrots, finely chopped 1 celery stalk, trimmed, finely chopped 400g tin plum tomatoes splash Worcestershire sauce (optional, see recipe tips) few drops Tabasco pinch smoked paprika 1 fresh bay leaf 85ml/3fl oz red wine 100ml/3½fl oz vegetable stock 1 sprig fresh rosemary splash balsamic vinegar small handful fresh flatleaf parsley, roughly chopped 400g tin Puy lentils sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside.Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened.Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils.For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through.Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky.Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened. Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils. Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils. For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through. For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through. Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky. Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika. Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Recipe tips Worcestershire sauce isn't vegetarian, though you can buy vegetarian varieties from some health food shops. Alternatives include Henderson's relish and mushroom ketchup. To freeze, make in an oven and freezer safe dish or tin. Cool thoroughly, then wrap in kitchen foil before freezing. Defrost in the fridge and reheat in the oven – still covered in foil – until piping hot throughout (about 25 minutes at 180C). Alternatively, freeze in individual portions in containers and reheat in the microwave.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentilshepherdspiewi_93532",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil shepherd's pie recipe",
"content": "An average of 4.7 out of 5 stars from 130 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentilshepherdspiewi_93532_16x9.jpg Is it a shepherd's pie or a cottage pie? As it's meat free you can call it what you like. Either way, it's super-filling vegetarian comfort food at its best. Each serving provides 400kcal, 15g protein, 47g carbohydrate (of which 9.5g sugars), 12.5g fat (of which 6g saturates), 9g fibre and 0.6g salt. 3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped small handful frozen peas knob of butter2 spring onions, roughly chopped 25ml/1fl oz milk 75g/3oz mature cheddar, broken into chunkspinch smoked paprika 3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped small handful frozen peas knob of butter 2 spring onions, roughly chopped 25ml/1fl oz milk 75g/3oz mature cheddar, broken into chunks pinch smoked paprika 1 tbsp olive oil ½ red onion, roughly chopped1 garlic clove, chopped2 small carrots, finely chopped1 celery stalk, trimmed, finely chopped 400g tin plum tomatoes splash Worcestershire sauce (optional, see recipe tips) few drops Tabasco pinch smoked paprika 1 fresh bay leaf 85ml/3fl oz red wine 100ml/3½fl oz vegetable stock 1 sprig fresh rosemary splash balsamic vinegar small handful fresh flatleaf parsley, roughly chopped 400g tin Puy lentils sea salt and freshly ground black pepper 1 tbsp olive oil ½ red onion, roughly chopped 1 garlic clove, chopped 2 small carrots, finely chopped 1 celery stalk, trimmed, finely chopped 400g tin plum tomatoes splash Worcestershire sauce (optional, see recipe tips) few drops Tabasco pinch smoked paprika 1 fresh bay leaf 85ml/3fl oz red wine 100ml/3½fl oz vegetable stock 1 sprig fresh rosemary splash balsamic vinegar small handful fresh flatleaf parsley, roughly chopped 400g tin Puy lentils sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside.Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened.Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils.For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through.Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky.Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil. Simmer until the potatoes are nearly cooked through, about 15–20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots and celery for 5–10 minutes, until softened. Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils. Add the remaining ingredients for the lentil mixture, except for the lentils. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils. For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through. For the champ topping, melt the butter in a small saucepan over a low heat. Gently fry the spring onions until softened. Add the milk and heat through. Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky. Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined, but still chunky. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika. Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot. Recipe tips Worcestershire sauce isn't vegetarian, though you can buy vegetarian varieties from some health food shops. Alternatives include Henderson's relish and mushroom ketchup. To freeze, make in an oven and freezer safe dish or tin. Cool thoroughly, then wrap in kitchen foil before freezing. Defrost in the fridge and reheat in the oven – still covered in foil – until piping hot throughout (about 25 minutes at 180C). Alternatively, freeze in individual portions in containers and reheat in the microwave."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb92eb3bdbfd0cbff9f8"
}
|
8a3e44ee9a3b9d3cae3c51751b3601854740a3a57dcfbe056546fc86489adb9b
|
Chapli kebab recipe
An average of 4.6 out of 5 stars from 7 ratings These easy Indian-spiced fried lamb patties are delicious served with warm flatbreads and a spoonful of yoghurt. 500g/1lb 2oz lamb mince (20% fat)3 spring onions, thinly sliced from root to tip1 small onion, very finely chopped2 large garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste1 tsp dried red chilli flakes1 tsp ground coriander1 tsp ground cumin30g/1oz fresh coriander, finely chopped, plus extra leaves to serve1 large tomato, seeds removed, finely chopped and drained1 tbsp cornflour1 free-range egg2 tbsp olive oilsea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste 1 tsp dried red chilli flakes 1 tsp ground coriander 1 tsp ground cumin 30g/1oz fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, seeds removed, finely chopped and drained 1 tbsp cornflour 1 free-range egg 2 tbsp olive oil sea salt flakes and freshly ground black pepper flatbreadsred onion, thinly slicedthick Greek-style yoghurt flatbreads red onion, thinly sliced thick Greek-style yoghurt Method To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste.Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties.Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through.Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chapli_kabab_21551",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chapli kebab recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings These easy Indian-spiced fried lamb patties are delicious served with warm flatbreads and a spoonful of yoghurt. 500g/1lb 2oz lamb mince (20% fat)3 spring onions, thinly sliced from root to tip1 small onion, very finely chopped2 large garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste1 tsp dried red chilli flakes1 tsp ground coriander1 tsp ground cumin30g/1oz fresh coriander, finely chopped, plus extra leaves to serve1 large tomato, seeds removed, finely chopped and drained1 tbsp cornflour1 free-range egg2 tbsp olive oilsea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste 1 tsp dried red chilli flakes 1 tsp ground coriander 1 tsp ground cumin 30g/1oz fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, seeds removed, finely chopped and drained 1 tbsp cornflour 1 free-range egg 2 tbsp olive oil sea salt flakes and freshly ground black pepper flatbreadsred onion, thinly slicedthick Greek-style yoghurt flatbreads red onion, thinly sliced thick Greek-style yoghurt Method To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste.Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties.Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through.Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb92eb3bdbfd0cbff9f9"
}
|
63b163c122755cc46a511490a070a4f5c2b928470337424817132c9249b20ca3
|
Panzanella salad with stuffed tomato recipe
Panzanella salad with stuffed tomato and anchovy dressing An average of 0.0 out of 5 stars from 0 ratings A summary panzanella salad with a twist. Stuffed with smoked mozzarella and served with a vibrant basil dressing. 8 heirloom tomatoes½ cucumber, seeds removed3 sticks celery heart, thinly sliced1 red onion, thinly sliced1 garlic clove, smashed¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste2 tbsp olive oil25g/1oz fresh basil leaves, tornsalt and freshly ground black pepper 8 heirloom tomatoes ½ cucumber, seeds removed 3 sticks celery heart, thinly sliced 1 red onion, thinly sliced 1 garlic clove, smashed ¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste 2 tbsp olive oil 25g/1oz fresh basil leaves, torn salt and freshly ground black pepper 1 large ripe beef tomato1 ball smoked mozzarella, sliced1 ball mozzarella, slicedhandful fresh basil leaves, finely chopped 1 large ripe beef tomato 1 ball smoked mozzarella, sliced 1 ball mozzarella, sliced handful fresh basil leaves, finely chopped 1 bunch fresh basil1 bunch fresh parsley2 tbsp capers6 anchovies1 garlic clove, crushed4 tbsp olive oil2 tbsp white balsamic vinegarsalt and freshly ground black pepper 1 bunch fresh basil 1 bunch fresh parsley 2 tbsp capers 6 anchovies 1 garlic clove, crushed 4 tbsp olive oil 2 tbsp white balsamic vinegar salt and freshly ground black pepper Method To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside.To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper.Preheat the oven to 200C/180C Fan/Gas 6.Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing.Put the tomato onto a baking tray and roast for 8–10 minutes to warm through.To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/panzanella_salad_tomato_51628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Panzanella salad with stuffed tomato recipe",
"content": "Panzanella salad with stuffed tomato and anchovy dressing An average of 0.0 out of 5 stars from 0 ratings A summary panzanella salad with a twist. Stuffed with smoked mozzarella and served with a vibrant basil dressing. 8 heirloom tomatoes½ cucumber, seeds removed3 sticks celery heart, thinly sliced1 red onion, thinly sliced1 garlic clove, smashed¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste2 tbsp olive oil25g/1oz fresh basil leaves, tornsalt and freshly ground black pepper 8 heirloom tomatoes ½ cucumber, seeds removed 3 sticks celery heart, thinly sliced 1 red onion, thinly sliced 1 garlic clove, smashed ¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste 2 tbsp olive oil 25g/1oz fresh basil leaves, torn salt and freshly ground black pepper 1 large ripe beef tomato1 ball smoked mozzarella, sliced1 ball mozzarella, slicedhandful fresh basil leaves, finely chopped 1 large ripe beef tomato 1 ball smoked mozzarella, sliced 1 ball mozzarella, sliced handful fresh basil leaves, finely chopped 1 bunch fresh basil1 bunch fresh parsley2 tbsp capers6 anchovies1 garlic clove, crushed4 tbsp olive oil2 tbsp white balsamic vinegarsalt and freshly ground black pepper 1 bunch fresh basil 1 bunch fresh parsley 2 tbsp capers 6 anchovies 1 garlic clove, crushed 4 tbsp olive oil 2 tbsp white balsamic vinegar salt and freshly ground black pepper Method To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside.To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper.Preheat the oven to 200C/180C Fan/Gas 6.Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing.Put the tomato onto a baking tray and roast for 8–10 minutes to warm through.To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb93eb3bdbfd0cbff9fa"
}
|
92c1cea3a607086921e69b3c676515b40f2a8aca719496adb53ac7a0e7b2689f
|
Mexican fish with refried beans recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butterfield_grilled_bass_01988_16x9.jpg You’ve got to love this dish, which is a butterflied fish with salsa verde on one side and salsa rojo on the other. If served on a white plate it makes the Mexican flag, less the plumed serpent in the middle. 2 whole bass, each about 350g/12oz, gutted and butterflied 2 whole bass, each about 350g/12oz, gutted and butterflied large handful corianderlarge handful chives2 garlic cloves, roughly chopped100ml/3½fl oz olive oil¼ tsp salt½ lime, juice only1 green serrano chilli, roughly chopped large handful coriander large handful chives 2 garlic cloves, roughly chopped 100ml/3½fl oz olive oil ¼ tsp salt ½ lime, juice only 1 green serrano chilli, roughly chopped 3 dried guajillo chillies, stems and seeds removed2 ancho chillies, stems and seeds removed1 medium tomato1 tbsp olive oil½ small onion, roughly chopped2 garlic cloves, roughly chopped½ tsp dried oregano½ tsp ground cumin½ tsp salt 3 dried guajillo chillies, stems and seeds removed 2 ancho chillies, stems and seeds removed 1 medium tomato 1 tbsp olive oil ½ small onion, roughly chopped 2 garlic cloves, roughly chopped ½ tsp dried oregano ½ tsp ground cumin ½ tsp salt 35g/1¼oz lard1 medium onion, finely chopped2 garlic cloves, finely chopped1 green jalapeño or serrano chilli, finely chopped600g/1lb 5oz cooked black or pinto beans½ tsp dried epazote (optional) or oregano½ tsp salt 35g/1¼oz lard 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 green jalapeño or serrano chilli, finely chopped 600g/1lb 5oz cooked black or pinto beans ½ tsp dried epazote (optional) or oregano ½ tsp salt 1 tbsp soured cream1 tbsp mayonnaise1 tbsp salsa verde (reserved from above)½ lime, juice only 1 tbsp soured cream 1 tbsp mayonnaise 1 tbsp salsa verde (reserved from above) ½ lime, juice only Method To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside.For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid.Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Preheat your grill to a medium heat. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools.Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans. To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside. To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside. For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid. For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid. Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Preheat your grill to a medium heat. Preheat your grill to a medium heat. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans. Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butterfield_grilled_bass_01988",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mexican fish with refried beans recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butterfield_grilled_bass_01988_16x9.jpg You’ve got to love this dish, which is a butterflied fish with salsa verde on one side and salsa rojo on the other. If served on a white plate it makes the Mexican flag, less the plumed serpent in the middle. 2 whole bass, each about 350g/12oz, gutted and butterflied 2 whole bass, each about 350g/12oz, gutted and butterflied large handful corianderlarge handful chives2 garlic cloves, roughly chopped100ml/3½fl oz olive oil¼ tsp salt½ lime, juice only1 green serrano chilli, roughly chopped large handful coriander large handful chives 2 garlic cloves, roughly chopped 100ml/3½fl oz olive oil ¼ tsp salt ½ lime, juice only 1 green serrano chilli, roughly chopped 3 dried guajillo chillies, stems and seeds removed2 ancho chillies, stems and seeds removed1 medium tomato1 tbsp olive oil½ small onion, roughly chopped2 garlic cloves, roughly chopped½ tsp dried oregano½ tsp ground cumin½ tsp salt 3 dried guajillo chillies, stems and seeds removed 2 ancho chillies, stems and seeds removed 1 medium tomato 1 tbsp olive oil ½ small onion, roughly chopped 2 garlic cloves, roughly chopped ½ tsp dried oregano ½ tsp ground cumin ½ tsp salt 35g/1¼oz lard1 medium onion, finely chopped2 garlic cloves, finely chopped1 green jalapeño or serrano chilli, finely chopped600g/1lb 5oz cooked black or pinto beans½ tsp dried epazote (optional) or oregano½ tsp salt 35g/1¼oz lard 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 green jalapeño or serrano chilli, finely chopped 600g/1lb 5oz cooked black or pinto beans ½ tsp dried epazote (optional) or oregano ½ tsp salt 1 tbsp soured cream1 tbsp mayonnaise1 tbsp salsa verde (reserved from above)½ lime, juice only 1 tbsp soured cream 1 tbsp mayonnaise 1 tbsp salsa verde (reserved from above) ½ lime, juice only Method To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside.For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid.Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Preheat your grill to a medium heat. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools.Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans. To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside. To make the salsa verde, place the coriander, chives, garlic, oil, salt, 1 teaspoon lime juice and the chilli in a blender and blend into a smooth sauce. Add more oil if necessary to loosen the mixture. Set aside. For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid. For the chili rojo, toast the chillies for 10 seconds in a hot dry frying pan over a high heat. Place them in a bowl of boiling water and leave to soften for 20 minutes. Drain reserving the liquid. Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Char the tomato in the same frying pan over a high heat, until it starts to soften. Cut it into quarters when cool enough to handle and set aside. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Add the oil to the pan and fry the onion and garlic until softened. Add the tomato, softened chillies, oregano and cumin and cook for 5 minutes. Put the mixture into a blender with 75ml/5 tablespoons of the chilli soaking liquid. Season with salt and blend until smooth. Add more liquid if necessary to loosen the mixture. Preheat your grill to a medium heat. Preheat your grill to a medium heat. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Coat the flesh of one of half of each bass with salsa verde, reserving at least 1 tablespoon for the sauce, coat the other half of each with all of the salsa rojo. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Meanwhile, to make the refried beans, melt the lard in a frying pan and sweat the onion until soft and golden. Add the garlic and chilli for 2–3 minutes until softened. Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender or stick blender for a smoother result. Add the beans to the pan with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans. Mix the soured cream with the mayonnaise, a tablespoon of salsa verde and a squeeze of lime juice. Serve alongside the fish and beans."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb93eb3bdbfd0cbff9fb"
}
|
e4b62f5610612df03f68813a844ca9a77969e14f75c6e0c2ab9354b126dfb9ce
|
Mutton cari recipe
An average of 3.9 out of 5 stars from 7 ratings Shelina's incredible mutton cari makes full use of the strong meaty flavour of mutton, slow braising mutton shoulder until it melts in the mouth. 5 tbsp vegetable oil, or light rapeseed oil½ onion, finely chopped5 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, grated2 red bird’s eye chillies, finely chopped (optional)6 curry leaves½ tsp fenugreek seeds500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes½ x 400g/14oz tin plum tomatoes3 tbsp mild curry powder 200ml/7fl oz coconut milk 3 tbsp roughly chopped fresh coriander, plus extra to garnishsalt and freshly ground white pepper 5 tbsp vegetable oil, or light rapeseed oil ½ onion, finely chopped 5 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, grated 2 red bird’s eye chillies, finely chopped (optional) 6 curry leaves ½ tsp fenugreek seeds 500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes ½ x 400g/14oz tin plum tomatoes 3 tbsp mild curry powder 200ml/7fl oz coconut milk 3 tbsp roughly chopped fresh coriander, plus extra to garnish salt and freshly ground white pepper 300g/10½oz plain flourpinch salt¼ tsp turmeric powder75ml/2½fl oz vegetable oil, plus extra for brushing 300g/10½oz plain flour pinch salt ¼ tsp turmeric powder 75ml/2½fl oz vegetable oil, plus extra for brushing 100ml/3½fl oz coconut milk2 tbsp coriander cress 100ml/3½fl oz coconut milk 2 tbsp coriander cress Method Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop.Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender.To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles.Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough.Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti. Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop. Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop. Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender. Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender. To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles. To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles. Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough. Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough. Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti. Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mutton_curry_56386",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mutton cari recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings Shelina's incredible mutton cari makes full use of the strong meaty flavour of mutton, slow braising mutton shoulder until it melts in the mouth. 5 tbsp vegetable oil, or light rapeseed oil½ onion, finely chopped5 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, grated2 red bird’s eye chillies, finely chopped (optional)6 curry leaves½ tsp fenugreek seeds500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes½ x 400g/14oz tin plum tomatoes3 tbsp mild curry powder 200ml/7fl oz coconut milk 3 tbsp roughly chopped fresh coriander, plus extra to garnishsalt and freshly ground white pepper 5 tbsp vegetable oil, or light rapeseed oil ½ onion, finely chopped 5 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, grated 2 red bird’s eye chillies, finely chopped (optional) 6 curry leaves ½ tsp fenugreek seeds 500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes ½ x 400g/14oz tin plum tomatoes 3 tbsp mild curry powder 200ml/7fl oz coconut milk 3 tbsp roughly chopped fresh coriander, plus extra to garnish salt and freshly ground white pepper 300g/10½oz plain flourpinch salt¼ tsp turmeric powder75ml/2½fl oz vegetable oil, plus extra for brushing 300g/10½oz plain flour pinch salt ¼ tsp turmeric powder 75ml/2½fl oz vegetable oil, plus extra for brushing 100ml/3½fl oz coconut milk2 tbsp coriander cress 100ml/3½fl oz coconut milk 2 tbsp coriander cress Method Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop.Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender.To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles.Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough.Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti. Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop. Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop. Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender. Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender. To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles. To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles. Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough. Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough. Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti. Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb93eb3bdbfd0cbff9fc"
}
|
542bdf8a866b0848ccb343b08acf43a95ca207e74d29a533a691a1dc81dd6dc4
|
Bhel puri recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhel_puri_32924_16x9.jpg Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold. 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura)80g/2¾oz tomato, finely chopped (approximately 1 medium tomato)100g/3½oz red onion, finely chopped (approximately 1 small onion)handful roasted peanuts100g/3½oz sev or bombay mix1 tsp chaat masala 3 tbsp mint and coriander chutney3 tbsp tamarind chutneypinch salthandful fresh coriander leaveshandful papdi, roughly crushed 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura) 80g/2¾oz tomato, finely chopped (approximately 1 medium tomato) 100g/3½oz red onion, finely chopped (approximately 1 small onion) handful roasted peanuts 100g/3½oz sev or bombay mix 1 tsp chaat masala 3 tbsp mint and coriander chutney 3 tbsp mint and coriander chutney 3 tbsp tamarind chutney 3 tbsp tamarind chutney pinch salt handful fresh coriander leaves handful papdi, roughly crushed Method In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam.Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets, or you can make your own. The recipe is linked to from the ingredients. Coriander and mint chutney is best made fresh, but it will keep for a day or two in the fridge.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bhel_puri_32924",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bhel puri recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhel_puri_32924_16x9.jpg Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold. 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura)80g/2¾oz tomato, finely chopped (approximately 1 medium tomato)100g/3½oz red onion, finely chopped (approximately 1 small onion)handful roasted peanuts100g/3½oz sev or bombay mix1 tsp chaat masala 3 tbsp mint and coriander chutney3 tbsp tamarind chutneypinch salthandful fresh coriander leaveshandful papdi, roughly crushed 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura) 80g/2¾oz tomato, finely chopped (approximately 1 medium tomato) 100g/3½oz red onion, finely chopped (approximately 1 small onion) handful roasted peanuts 100g/3½oz sev or bombay mix 1 tsp chaat masala 3 tbsp mint and coriander chutney 3 tbsp mint and coriander chutney 3 tbsp tamarind chutney 3 tbsp tamarind chutney pinch salt handful fresh coriander leaves handful papdi, roughly crushed Method In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam.Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets, or you can make your own. The recipe is linked to from the ingredients. Coriander and mint chutney is best made fresh, but it will keep for a day or two in the fridge."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb93eb3bdbfd0cbff9fd"
}
|
49688e9a1736482f7437acbbefd37c41e20995c3233bb14264041243aaace9dc
|
Tandoori tofu tikka with Mombasa chilli mango recipe
If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes.Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside.Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance).To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Preheat the oven to 240C/220C Fan/Gas 9.Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn.Serve the skewers with the chilli mango and flatbreads and salsa, if using. If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes. To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes. Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside. Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance). Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance). To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn. Serve the skewers with the chilli mango and flatbreads and salsa, if using. Serve the skewers with the chilli mango and flatbreads and salsa, if using.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tandoori_tofu_tikka_with_95898",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tandoori tofu tikka with Mombasa chilli mango recipe",
"content": "If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes.Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside.Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance).To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Preheat the oven to 240C/220C Fan/Gas 9.Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn.Serve the skewers with the chilli mango and flatbreads and salsa, if using. If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers). To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes. To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes. Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside. Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside. Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance). Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance). To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Thread the tofu, pepper and onion onto the skewers, alternating each ingredient. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn. Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn. Serve the skewers with the chilli mango and flatbreads and salsa, if using. Serve the skewers with the chilli mango and flatbreads and salsa, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb94eb3bdbfd0cbff9fe"
}
|
666dfb5800e35dd0e4fb93576c9182c4cc3916e64479ddd76decc51495e1fc30
|
Baked chilli tomatoes with poached eggs recipe
Baked chilli tomatoes with poached eggs and mozzarella An average of 5.0 out of 5 stars from 2 ratings This fiery brunch recipe makes the most of ripe, seasonal tomatoes, perfect for lazy weekend mornings. 2 tbsp olive oil40g/1½oz unsalted butter1 onion, chopped3 garlic cloves, finely chopped 1 red chilli, chopped4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped8 ripe tomatoes, halved1 tsp sherry vinegar 250ml/9fl oz vegetable stocksalt and freshly ground black pepper 4 poached eggs, to serve1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve 2 tbsp olive oil 40g/1½oz unsalted butter 1 onion, chopped 3 garlic cloves, finely chopped 1 red chilli, chopped 4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped 8 ripe tomatoes, halved 1 tsp sherry vinegar 250ml/9fl oz vegetable stock salt and freshly ground black pepper 4 poached eggs, to serve 1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve Method Preheat the oven to 230C/210C Fan/Gas 8.Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover.Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Put the pan in the oven and roast for around 40 minutes until blistered. Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_chilli_tomatoes_51988",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked chilli tomatoes with poached eggs recipe",
"content": "Baked chilli tomatoes with poached eggs and mozzarella An average of 5.0 out of 5 stars from 2 ratings This fiery brunch recipe makes the most of ripe, seasonal tomatoes, perfect for lazy weekend mornings. 2 tbsp olive oil40g/1½oz unsalted butter1 onion, chopped3 garlic cloves, finely chopped 1 red chilli, chopped4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped8 ripe tomatoes, halved1 tsp sherry vinegar 250ml/9fl oz vegetable stocksalt and freshly ground black pepper 4 poached eggs, to serve1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve 2 tbsp olive oil 40g/1½oz unsalted butter 1 onion, chopped 3 garlic cloves, finely chopped 1 red chilli, chopped 4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped 8 ripe tomatoes, halved 1 tsp sherry vinegar 250ml/9fl oz vegetable stock salt and freshly ground black pepper 4 poached eggs, to serve 1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve Method Preheat the oven to 230C/210C Fan/Gas 8.Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover.Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Put the pan in the oven and roast for around 40 minutes until blistered. Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb94eb3bdbfd0cbff9ff"
}
|
9dccf08eb8a369d6783c0638e9d4ffe9d45bc6fce5d4364b6828a58d3d780eb4
|
Seafood pilafi with chilli pine nut butter recipe
An average of 5.0 out of 5 stars from 5 ratings This fragrant rice dish with seafood, tomatoes and golden raisins makes a wonderful summertime main, drizzled with a parsley, chilli and pine nut butter. 2 tbsp olive oil75g/2¾oz unsalted butter80g/3oz vermicelli2 onions, sliced2 garlic cloves, sliced350g/12oz ripe tomatoes, finely chopped250g/9oz long grain or basmati rice 800ml/28fl oz hot fish stock or watergood pinch of saffron1 cinnamon stick75g/2¾oz golden raisins600g/1lb 5oz seafood (such as squid rings, deveined prawns and mussels), cleanedsea salt and freshly ground black pepper 1 lemon, cut into wedges, to serve 2 tbsp olive oil 75g/2¾oz unsalted butter 80g/3oz vermicelli 2 onions, sliced 2 garlic cloves, sliced 350g/12oz ripe tomatoes, finely chopped 250g/9oz long grain or basmati rice 800ml/28fl oz hot fish stock or water good pinch of saffron 1 cinnamon stick 75g/2¾oz golden raisins 600g/1lb 5oz seafood (such as squid rings, deveined prawns and mussels), cleaned sea salt and freshly ground black pepper 1 lemon, cut into wedges, to serve ½ tsp dried chilli60g/2¼oz pine nuts½ bunch flatleaf parsley, chopped ½ tsp dried chilli 60g/2¼oz pine nuts ½ bunch flatleaf parsley, chopped Method Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes.Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes.Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened.Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges. Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes. Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes. Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes. Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened. Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened. Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafood_pilafi_with_70058",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood pilafi with chilli pine nut butter recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This fragrant rice dish with seafood, tomatoes and golden raisins makes a wonderful summertime main, drizzled with a parsley, chilli and pine nut butter. 2 tbsp olive oil75g/2¾oz unsalted butter80g/3oz vermicelli2 onions, sliced2 garlic cloves, sliced350g/12oz ripe tomatoes, finely chopped250g/9oz long grain or basmati rice 800ml/28fl oz hot fish stock or watergood pinch of saffron1 cinnamon stick75g/2¾oz golden raisins600g/1lb 5oz seafood (such as squid rings, deveined prawns and mussels), cleanedsea salt and freshly ground black pepper 1 lemon, cut into wedges, to serve 2 tbsp olive oil 75g/2¾oz unsalted butter 80g/3oz vermicelli 2 onions, sliced 2 garlic cloves, sliced 350g/12oz ripe tomatoes, finely chopped 250g/9oz long grain or basmati rice 800ml/28fl oz hot fish stock or water good pinch of saffron 1 cinnamon stick 75g/2¾oz golden raisins 600g/1lb 5oz seafood (such as squid rings, deveined prawns and mussels), cleaned sea salt and freshly ground black pepper 1 lemon, cut into wedges, to serve ½ tsp dried chilli60g/2¼oz pine nuts½ bunch flatleaf parsley, chopped ½ tsp dried chilli 60g/2¼oz pine nuts ½ bunch flatleaf parsley, chopped Method Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes.Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes.Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened.Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges. Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Place a large saucepan over a medium heat and drizzle in the olive oil and a tablespoon of the butter. Crush the vermicelli into small pieces and fry until golden and crisp. Spoon into a bowl and leave to one side. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes. Lower the heat a little and add the onions and garlic to the pan. Fry for 15 minutes until golden and sticky. Add the tomatoes and rice and stir for a couple of minutes. Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes. Add the saffron to the hot stock or water and leave for a few minutes. Pour into the saucepan, along with the cinnamon, raisins and fried vermicelli. Bring to the boil, then reduce to low and cover with a lid. Cook for 15 minutes. Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened. Stir through the seafood, adding a splash of boiling water if the rice is looking dry. Cover with the lid again. Cook for a further 5 minutes, until the shellfish is cooked and the liquid has been absorbed. Discard any mussels that haven’t opened. Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Meanwhile, melt the remaining butter in a small pan over a medium heat. Add the dried chilli and pine nuts and toast until the pine nuts are golden. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges. Stir the parsley through the pilafi and season with sea salt and pepper. Drizzle over the spicy pine nut butter and serve with the lemon wedges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb94eb3bdbfd0cbffa00"
}
|
9c36858eb65da74136c6dc24bc2b434395f1760c5ccd471321f2111fc5d835fa
|
Mixed bean salad recipe
An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mixed_bean_salad_89055_16x9.jpg Grab that tin of beans from the back of your store cupboard and whip up this simple bean salad. Each serving provides 321kcal, 9g protein, 24g carbohydrate (of which 6g sugars), 18g fat (of which 3g saturates), 12g fibre and 0.3g salt. 1 x 400g tin mixed beans, drained and rinsed2 spring onions, finely chopped2 celery sticks, thinly sliced1 large tomato, deseeded and finely dicedsalt and freshly ground black pepper 1 x 400g tin mixed beans, drained and rinsed 2 spring onions, finely chopped 2 celery sticks, thinly sliced 1 large tomato, deseeded and finely diced salt and freshly ground black pepper 3 tbsp olive oil1 tbsp white wine vinegar1 tsp sugar2 tsp Dijon mustard1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp sugar 2 tsp Dijon mustard 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley Method Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Put all the salad ingredients in a bowl and mix well. Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Pour the dressing over the salad, season well with salt and pepper and toss together. Recipe tips The salad will keep, covered, in the fridge for 2–3 days, in fact this will allow the flavours to develop.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mixed_bean_salad_89055",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mixed bean salad recipe",
"content": "An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mixed_bean_salad_89055_16x9.jpg Grab that tin of beans from the back of your store cupboard and whip up this simple bean salad. Each serving provides 321kcal, 9g protein, 24g carbohydrate (of which 6g sugars), 18g fat (of which 3g saturates), 12g fibre and 0.3g salt. 1 x 400g tin mixed beans, drained and rinsed2 spring onions, finely chopped2 celery sticks, thinly sliced1 large tomato, deseeded and finely dicedsalt and freshly ground black pepper 1 x 400g tin mixed beans, drained and rinsed 2 spring onions, finely chopped 2 celery sticks, thinly sliced 1 large tomato, deseeded and finely diced salt and freshly ground black pepper 3 tbsp olive oil1 tbsp white wine vinegar1 tsp sugar2 tsp Dijon mustard1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp sugar 2 tsp Dijon mustard 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley Method Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Put all the salad ingredients in a bowl and mix well. Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Pour the dressing over the salad, season well with salt and pepper and toss together. Recipe tips The salad will keep, covered, in the fridge for 2–3 days, in fact this will allow the flavours to develop."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb94eb3bdbfd0cbffa01"
}
|
9f14218c5bd1bb60d8d7b673196ede6e15065cde03e73123857c30dba51ea127
|
Easy microwave jambalaya recipe
Microwave chicken and chorizo jambalaya An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_jambalaya_72083_16x9.jpg You don't need a hob to make this delicious spicy rice recipe. You can cook the whole dish in the microwave. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave carrot and ginger rice. Each serving provides 603 kcal, 44g protein, 59g carbohydrate (of which 9.4g sugars), 19g fat (of which 5.9g saturates), 4.7g fibre and 2.3g salt. 200ml/7fl oz boiling water200g tin chopped tomatoes½ onion, roughly chopped1 celery stick , roughly chopped½ green pepper, seeds removed, roughly chopped1 garlic clove, grated or crushed½ tsp hot chilli sauce (optional)2 tsp tomato purée1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice50g/1¾oz cooking chorizo, skinned and roughly chopped2 boneless chicken thighs, skin removed, roughly chopped1 tbsp roughly chopped fresh parsley 200ml/7fl oz boiling water 200g tin chopped tomatoes ½ onion, roughly chopped 1 celery stick , roughly chopped ½ green pepper, seeds removed, roughly chopped 1 garlic clove, grated or crushed ½ tsp hot chilli sauce (optional) 2 tsp tomato purée 1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice 50g/1¾oz cooking chorizo, skinned and roughly chopped 2 boneless chicken thighs, skin removed, roughly chopped 1 tbsp roughly chopped fresh parsley Method Pour the water into a heatproof jug, add the tinned tomatoes and stir well.Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well.Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well.Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt).Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt).Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot.If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot.Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/microwave_jambalaya_72083",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy microwave jambalaya recipe",
"content": "Microwave chicken and chorizo jambalaya An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_jambalaya_72083_16x9.jpg You don't need a hob to make this delicious spicy rice recipe. You can cook the whole dish in the microwave. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave carrot and ginger rice. Each serving provides 603 kcal, 44g protein, 59g carbohydrate (of which 9.4g sugars), 19g fat (of which 5.9g saturates), 4.7g fibre and 2.3g salt. 200ml/7fl oz boiling water200g tin chopped tomatoes½ onion, roughly chopped1 celery stick , roughly chopped½ green pepper, seeds removed, roughly chopped1 garlic clove, grated or crushed½ tsp hot chilli sauce (optional)2 tsp tomato purée1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice50g/1¾oz cooking chorizo, skinned and roughly chopped2 boneless chicken thighs, skin removed, roughly chopped1 tbsp roughly chopped fresh parsley 200ml/7fl oz boiling water 200g tin chopped tomatoes ½ onion, roughly chopped 1 celery stick , roughly chopped ½ green pepper, seeds removed, roughly chopped 1 garlic clove, grated or crushed ½ tsp hot chilli sauce (optional) 2 tsp tomato purée 1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice 50g/1¾oz cooking chorizo, skinned and roughly chopped 2 boneless chicken thighs, skin removed, roughly chopped 1 tbsp roughly chopped fresh parsley Method Pour the water into a heatproof jug, add the tinned tomatoes and stir well.Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well.Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well.Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt).Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt).Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot.If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot.Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb95eb3bdbfd0cbffa02"
}
|
96104d289c02e3853178913993ee0d21afc71a2c04f005c79e309cac869b3e9a
|
Gigantes with tomatoes and greens recipe
An average of 4.5 out of 5 stars from 84 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gigantes_with_tomatoes_47546_16x9.jpg This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don’t fancy going out to gather dandelions or sea kale. 500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight1 onion, chopped2 garlic cloves, chopped6 tbsp olive oil½ tsp sweet paprika1 tbsp tomato purée1 x 400g tin chopped tomatoes1 tsp saltfreshly ground black pepper, to taste350g/12oz chard or spinach, washedsmall handful fresh parsley, choppedsmall handful fresh mint, chopped 500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight 1 onion, chopped 2 garlic cloves, chopped 6 tbsp olive oil ½ tsp sweet paprika 1 tbsp tomato purée 1 x 400g tin chopped tomatoes 1 tsp salt freshly ground black pepper, to taste 350g/12oz chard or spinach, washed small handful fresh parsley, chopped small handful fresh mint, chopped Method Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.Preheat the oven to 160C/140C Fan/Gas 3. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gigantes_with_tomatoes_47546",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gigantes with tomatoes and greens recipe",
"content": "An average of 4.5 out of 5 stars from 84 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gigantes_with_tomatoes_47546_16x9.jpg This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don’t fancy going out to gather dandelions or sea kale. 500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight1 onion, chopped2 garlic cloves, chopped6 tbsp olive oil½ tsp sweet paprika1 tbsp tomato purée1 x 400g tin chopped tomatoes1 tsp saltfreshly ground black pepper, to taste350g/12oz chard or spinach, washedsmall handful fresh parsley, choppedsmall handful fresh mint, chopped 500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight 1 onion, chopped 2 garlic cloves, chopped 6 tbsp olive oil ½ tsp sweet paprika 1 tbsp tomato purée 1 x 400g tin chopped tomatoes 1 tsp salt freshly ground black pepper, to taste 350g/12oz chard or spinach, washed small handful fresh parsley, chopped small handful fresh mint, chopped Method Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.Preheat the oven to 160C/140C Fan/Gas 3. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb96eb3bdbfd0cbffa03"
}
|
86b72a5f1a3444df32c4fa7f5b5b35703e4c47ba24fc2894ca1a8004a1bd93de
|
Store cupboard spiced bean stew recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_spiced_52366_16x9.jpg This store cupboard spiced bean stew will help you keep on top of busy weeks. Make a batch to store in the freezer and use it in different ways. 2 tbsp ground cumin2 tsp onion powder2 tsp garlic powder2 tsp dried oregano2 tsp sea salt flakes1 tsp ground black pepper½ tsp cayenne pepper3 tbsp chipotle chilli flakes2 tbsp cornflour 2 tbsp ground cumin 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 2 tsp sea salt flakes 1 tsp ground black pepper ½ tsp cayenne pepper 3 tbsp chipotle chilli flakes 2 tbsp cornflour 2 tbsp spice blend (see above)400g tin chopped tomatoes400g tin mixed beans, drained and rinsed400g tin butter beans, drained and rinsed 2 tbsp spice blend (see above) 400g tin chopped tomatoes 400g tin mixed beans, drained and rinsed 400g tin butter beans, drained and rinsed Method To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! Serve using the suggestions in the Recipe Tips or however you like! Recipe tips This store cupboard spiced bean stew can dressed up or down. Try it: • On toast with grated cheese • With soured cream on a baked potato. • With pan-fried fish, such as sea bass fillets. Dust the fish with 1 heaped tablespoon plain flour mixed with 1 tablespoon spice blend and fry in a dash of oil (maybe a knob of butter too) for 2 minutes on each side until golden and cooked through. Serve with spicy beans, soured cream, lime wedges and fresh coriander.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/store_cupboard_spiced_52366",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Store cupboard spiced bean stew recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_spiced_52366_16x9.jpg This store cupboard spiced bean stew will help you keep on top of busy weeks. Make a batch to store in the freezer and use it in different ways. 2 tbsp ground cumin2 tsp onion powder2 tsp garlic powder2 tsp dried oregano2 tsp sea salt flakes1 tsp ground black pepper½ tsp cayenne pepper3 tbsp chipotle chilli flakes2 tbsp cornflour 2 tbsp ground cumin 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 2 tsp sea salt flakes 1 tsp ground black pepper ½ tsp cayenne pepper 3 tbsp chipotle chilli flakes 2 tbsp cornflour 2 tbsp spice blend (see above)400g tin chopped tomatoes400g tin mixed beans, drained and rinsed400g tin butter beans, drained and rinsed 2 tbsp spice blend (see above) 400g tin chopped tomatoes 400g tin mixed beans, drained and rinsed 400g tin butter beans, drained and rinsed Method To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! Serve using the suggestions in the Recipe Tips or however you like! Recipe tips This store cupboard spiced bean stew can dressed up or down. Try it: • On toast with grated cheese • With soured cream on a baked potato. • With pan-fried fish, such as sea bass fillets. Dust the fish with 1 heaped tablespoon plain flour mixed with 1 tablespoon spice blend and fry in a dash of oil (maybe a knob of butter too) for 2 minutes on each side until golden and cooked through. Serve with spicy beans, soured cream, lime wedges and fresh coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb96eb3bdbfd0cbffa04"
}
|
684e6bef9d4fe99e9c75c9a6d6f7b4b3c046aaa047934ab46ab68d2346530991
|
Cheesy curried swede and bean pie recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_curried_swede_and_41755_16x9.jpg Swede has sweet and tender charms when paired with rich cheese and warming spices. A scrunchy filo pastry topping makes this dish a real showstopper. 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil 2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing 50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice 100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans 4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes.Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Recipe tips The pie can be made up to the point it’s cooked in the oven and kept covered in the freezer for up to 3 months.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheesy_curried_swede_and_41755",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheesy curried swede and bean pie recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_curried_swede_and_41755_16x9.jpg Swede has sweet and tender charms when paired with rich cheese and warming spices. A scrunchy filo pastry topping makes this dish a real showstopper. 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil 2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing 50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice 100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans 4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes.Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Recipe tips The pie can be made up to the point it’s cooked in the oven and kept covered in the freezer for up to 3 months."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb96eb3bdbfd0cbffa05"
}
|
1ddb104cb80818c56e24c3ffbe37bba814cf48d0a0ba6a0bfc7954954b17e3e4
|
Tuna butter bean sandwich filler recipe
An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_butter_bean_85403_16x9.jpg This tuna and butter bean combo is rich in protein and high in fibre. Add to crisp salads or sandwich between bread for a lunch to look forward to. 60ml/4 tbsp good-quality olive oil 40ml/3 tbsp lemon juice 1 tsp Dijon mustard 1 tsp runny honey5g fresh dill, finely chopped 60ml/4 tbsp good-quality olive oil 40ml/3 tbsp lemon juice 1 tsp Dijon mustard 1 tsp runny honey 5g fresh dill, finely chopped 240g/9oz good-quality butter beans½ small red onion, finely diced 160g tin ethically-sourced tuna in olive oil green salad 1 tbsp capers (optional)4 slices thick-cut seeded breadRomaine lettuce leavessea salt and freshly ground black pepper 240g/9oz good-quality butter beans ½ small red onion, finely diced 160g tin ethically-sourced tuna in olive oil green salad 1 tbsp capers (optional) 4 slices thick-cut seeded bread Romaine lettuce leaves sea salt and freshly ground black pepper Method To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like.To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using.If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve. To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like. To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using. To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using. If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve. If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tuna_butter_bean_85403",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuna butter bean sandwich filler recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_butter_bean_85403_16x9.jpg This tuna and butter bean combo is rich in protein and high in fibre. Add to crisp salads or sandwich between bread for a lunch to look forward to. 60ml/4 tbsp good-quality olive oil 40ml/3 tbsp lemon juice 1 tsp Dijon mustard 1 tsp runny honey5g fresh dill, finely chopped 60ml/4 tbsp good-quality olive oil 40ml/3 tbsp lemon juice 1 tsp Dijon mustard 1 tsp runny honey 5g fresh dill, finely chopped 240g/9oz good-quality butter beans½ small red onion, finely diced 160g tin ethically-sourced tuna in olive oil green salad 1 tbsp capers (optional)4 slices thick-cut seeded breadRomaine lettuce leavessea salt and freshly ground black pepper 240g/9oz good-quality butter beans ½ small red onion, finely diced 160g tin ethically-sourced tuna in olive oil green salad 1 tbsp capers (optional) 4 slices thick-cut seeded bread Romaine lettuce leaves sea salt and freshly ground black pepper Method To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like.To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using.If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve. To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. To make the dressing, whisk the olive oil, lemon juice, mustard and honey together in a large bowl. Sprinkle in the dill, season with salt and pepper and briefly whisk again to combine. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like. Drain the butter beans and add to the dressing along with the diced onion, then stir to coat. Flake the tuna into the bowl and gently fold the ingredients together without breaking up the tuna too much. Taste and season again, if you like. To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using. To serve, spoon the butter bean mix over fresh, crisp salad leaves and scatter with capers, if using. If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve. If serving in a sandwich, roughly crush the butter beans with the back of a fork first, stir gently and allow the beans to absorb some of the liquid. Place some Romaine lettuce leaves on the bread slices before topping with the crushed beans. Sandwich with the second slice of bread, cut in half and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb96eb3bdbfd0cbffa06"
}
|
2adb6dc91364db6ed061e0b7e13dd5edc20bc2f4aff07e8782743e17ffaf52f6
|
Butter bean and vegetable curry with lime pickle recipe
An average of 5.0 out of 5 stars from 4 ratings Chargrilled vegetables add a real depth of flavour to this fragrant vegan curry, served with homemade lime pickle. 2 tbsp vegetable oil2 shallots, shredded2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed360g/12½oz preserved lemons, quartered3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 2 tbsp vegetable oil 2 shallots, shredded 2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed 360g/12½oz preserved lemons, quartered 3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 200g/7oz soaked butter beans2 celery sticks1 carrot, chopped1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs2 tbsp olive oil salt and freshly ground black pepper 200g/7oz soaked butter beans 2 celery sticks 1 carrot, chopped 1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs 2 tbsp olive oil salt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut creamsalt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed 1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut cream salt and freshly ground black pepper 10g/1⁄3oz fresh coriander10g/1⁄3oz fresh parsley2 limes, to squeeze 10g/1⁄3oz fresh coriander 10g/1⁄3oz fresh parsley 2 limes, to squeeze Method To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic.Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed.To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft.Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside.In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg.Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter_bean_vegetable_32787",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butter bean and vegetable curry with lime pickle recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Chargrilled vegetables add a real depth of flavour to this fragrant vegan curry, served with homemade lime pickle. 2 tbsp vegetable oil2 shallots, shredded2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed360g/12½oz preserved lemons, quartered3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 2 tbsp vegetable oil 2 shallots, shredded 2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed 360g/12½oz preserved lemons, quartered 3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 200g/7oz soaked butter beans2 celery sticks1 carrot, chopped1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs2 tbsp olive oil salt and freshly ground black pepper 200g/7oz soaked butter beans 2 celery sticks 1 carrot, chopped 1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs 2 tbsp olive oil salt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut creamsalt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed 1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut cream salt and freshly ground black pepper 10g/1⁄3oz fresh coriander10g/1⁄3oz fresh parsley2 limes, to squeeze 10g/1⁄3oz fresh coriander 10g/1⁄3oz fresh parsley 2 limes, to squeeze Method To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic.Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed.To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft.Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside.In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg.Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb97eb3bdbfd0cbffa07"
}
|
00ab9634986b64d57b77c7ea1ddf661dd83381e3c33510ed0d5d25dae1c9bc0c
|
Air fryer chorizo and fish bake recipe
You can use any colour pepper you like for roasting, but yellow or orange contrasts nicely with the deep red sauce. Butter beans go particularly well in this dish, but feel free to use any variety of tinned beans. Or leave the beans out completely and serve with rice or potatoes instead. Leftover beans can be stored in a covered dish in the fridge for up to two days, or frozen for one month. Passata is usually sold in bottles or cartons – you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, because the smooth texture is perfect for quick sauces. Make sure you use smoked paprika, as it will add lots of flavour. If you like a bit of spice, pick a hot smoked paprika. If you only have the sweet, mild version, add a small pinch of chilli powder, too. The chorizo used in this recipe is the ready-sliced kind found with the sliced ham in the supermarket, rather than sausage-shaped. It cooks quickly and crisps up beautifully in an air fryer. If your air fryer has a particularly powerful fan, layer the chorizo slightly or place a piece of fish or chunk of vegetable on one side to weigh it down lightly. Air fryers vary. This recipe was tested using standard drawer-style 4 litre capacity air fryers. If yours works differently, or has a much larger or smaller capacity, you will need to adjust the timings given.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/air_fryer_smoked_chorizo_68645",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer chorizo and fish bake recipe",
"content": "You can use any colour pepper you like for roasting, but yellow or orange contrasts nicely with the deep red sauce. Butter beans go particularly well in this dish, but feel free to use any variety of tinned beans. Or leave the beans out completely and serve with rice or potatoes instead. Leftover beans can be stored in a covered dish in the fridge for up to two days, or frozen for one month. Passata is usually sold in bottles or cartons – you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, because the smooth texture is perfect for quick sauces. Make sure you use smoked paprika, as it will add lots of flavour. If you like a bit of spice, pick a hot smoked paprika. If you only have the sweet, mild version, add a small pinch of chilli powder, too. The chorizo used in this recipe is the ready-sliced kind found with the sliced ham in the supermarket, rather than sausage-shaped. It cooks quickly and crisps up beautifully in an air fryer. If your air fryer has a particularly powerful fan, layer the chorizo slightly or place a piece of fish or chunk of vegetable on one side to weigh it down lightly. Air fryers vary. This recipe was tested using standard drawer-style 4 litre capacity air fryers. If yours works differently, or has a much larger or smaller capacity, you will need to adjust the timings given."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb97eb3bdbfd0cbffa08"
}
|
9d0fc9add652535dfc3ec1cb3bf9609e091bafca3307e5d166cd53357cdf6878
|
Sausage casserole recipe
Hairy Bikers' sausage casserole An average of 4.8 out of 5 stars from 916 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/great_sausage_casserole_73010_16x9.jpg The Hairy Bikers’ take on sausage casserole makes a wonderfully warming and filling dish. With plenty of sausages and bacon you could stretch it to feed more people with an extra tin of beans, plenty of rice or bread on the side. Each serving provides 423 kcal, 23.5g protein, 16g carbohydrates (of which 9.5g sugars), 28.5g fat (of which 10g saturates), 4.5g fibre and 2g salt. 1–2 tbsp sunflower oil12 good-quality pork sausages6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths2 onions, thinly sliced2 garlic cloves, crushed½–1 tsp hot chilli powder or smoked paprika400g tin chopped tomatoes300ml/10fl oz chicken stock2 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp dark muscovado sugar1 tsp dried mixed herbs2 bay leaves3–4 fresh thyme sprigs100ml/3½fl oz red or white wine (optional)400g tin butter beans or mixed beans, drained and rinsedsalt and freshly ground black pepperrice or rustic bread slices, to serve 1–2 tbsp sunflower oil 12 good-quality pork sausages 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths 2 onions, thinly sliced 2 garlic cloves, crushed ½–1 tsp hot chilli powder or smoked paprika 400g tin chopped tomatoes 300ml/10fl oz chicken stock 2 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp dark muscovado sugar 1 tsp dried mixed herbs 2 bay leaves 3–4 fresh thyme sprigs 100ml/3½fl oz red or white wine (optional) 400g tin butter beans or mixed beans, drained and rinsed salt and freshly ground black pepper rice or rustic bread slices, to serve Method Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. Sprinkle over the chilli powder and cook together for a few seconds longer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Recipe tips This sausage casserole freezes well in an air-tight container for up to 3 months. Defrost thoroughly before reheating until piping hot all the way through. To make this recipe in advance, follow the instructions up to and including step 6, then allow to cool and refrigerate for for up to 2 days. To reheat, simmer for 10 minutes, then add the beans and simmer for a further 10 minutes, or until everything is hot through. This is a nice and easy recipe, but for even more convenience try our slow cooker sausage casserole.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/great_sausage_casserole_73010",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage casserole recipe",
"content": "Hairy Bikers' sausage casserole An average of 4.8 out of 5 stars from 916 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/great_sausage_casserole_73010_16x9.jpg The Hairy Bikers’ take on sausage casserole makes a wonderfully warming and filling dish. With plenty of sausages and bacon you could stretch it to feed more people with an extra tin of beans, plenty of rice or bread on the side. Each serving provides 423 kcal, 23.5g protein, 16g carbohydrates (of which 9.5g sugars), 28.5g fat (of which 10g saturates), 4.5g fibre and 2g salt. 1–2 tbsp sunflower oil12 good-quality pork sausages6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths2 onions, thinly sliced2 garlic cloves, crushed½–1 tsp hot chilli powder or smoked paprika400g tin chopped tomatoes300ml/10fl oz chicken stock2 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp dark muscovado sugar1 tsp dried mixed herbs2 bay leaves3–4 fresh thyme sprigs100ml/3½fl oz red or white wine (optional)400g tin butter beans or mixed beans, drained and rinsedsalt and freshly ground black pepperrice or rustic bread slices, to serve 1–2 tbsp sunflower oil 12 good-quality pork sausages 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths 2 onions, thinly sliced 2 garlic cloves, crushed ½–1 tsp hot chilli powder or smoked paprika 400g tin chopped tomatoes 300ml/10fl oz chicken stock 2 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp dark muscovado sugar 1 tsp dried mixed herbs 2 bay leaves 3–4 fresh thyme sprigs 100ml/3½fl oz red or white wine (optional) 400g tin butter beans or mixed beans, drained and rinsed salt and freshly ground black pepper rice or rustic bread slices, to serve Method Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. Sprinkle over the chilli powder and cook together for a few seconds longer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread. Recipe tips This sausage casserole freezes well in an air-tight container for up to 3 months. Defrost thoroughly before reheating until piping hot all the way through. To make this recipe in advance, follow the instructions up to and including step 6, then allow to cool and refrigerate for for up to 2 days. To reheat, simmer for 10 minutes, then add the beans and simmer for a further 10 minutes, or until everything is hot through. This is a nice and easy recipe, but for even more convenience try our slow cooker sausage casserole."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb97eb3bdbfd0cbffa09"
}
|
25585f745bbaf5d01d9e2f9479fef8edb8a73a22e881dc7795a7c7055a9e9502
|
Winter butter bean stew recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_bean_stew_54873_16x9.jpg This creamy butter bean stew is the perfect recipe to have in the freezer for cold days when you need an instant warmer. Add any leftover roast meats you have when you reheat it, or enjoy it as it is! 1 tbsp salted butter 1 large celery stick, finely chopped1 large shallot, finely chopped1 garlic clove, crushed 2 rosemary sprigs, leaves finely chopped2 large carrots, finely chopped200–220g/7–8oz Brussels sprouts, halved or quartered depending on size150ml/¼ pint white wine 2 bay leaves 500ml/18fl oz good-quality vegetable stock400g tin butter beans, drained100g/3½oz green cabbage, shredded 1 tbsp salted butter 1 large celery stick, finely chopped 1 large shallot, finely chopped 1 garlic clove, crushed 2 rosemary sprigs, leaves finely chopped 2 large carrots, finely chopped 200–220g/7–8oz Brussels sprouts, halved or quartered depending on size 150ml/¼ pint white wine 2 bay leaves 500ml/18fl oz good-quality vegetable stock 400g tin butter beans, drained 100g/3½oz green cabbage, shredded 250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded 1 tbsp white wine or cider vinegar 100g/3½oz crème fraichecrusty breadfreshly ground black pepper 250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded 1 tbsp white wine or cider vinegar 100g/3½oz crème fraiche crusty bread freshly ground black pepper Method Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften.Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften. Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften. Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Recipe tips This stew is extremely versatile and can be guided by what vegetables and meat you have available. Parsnips, kale and swede also work well – just ensure that you cut them into similar-sized chunks, so they cook at the same rate. Adding leftover cooked meat is a great way to ensure nothing goes to waste, but this dish works equally well without it. Swap the butter for vegan butter and crème fraiche for dairy-free cream cheese, and you’ve got yourself a plant-based dish, too!
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter_bean_stew_54873",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Winter butter bean stew recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_bean_stew_54873_16x9.jpg This creamy butter bean stew is the perfect recipe to have in the freezer for cold days when you need an instant warmer. Add any leftover roast meats you have when you reheat it, or enjoy it as it is! 1 tbsp salted butter 1 large celery stick, finely chopped1 large shallot, finely chopped1 garlic clove, crushed 2 rosemary sprigs, leaves finely chopped2 large carrots, finely chopped200–220g/7–8oz Brussels sprouts, halved or quartered depending on size150ml/¼ pint white wine 2 bay leaves 500ml/18fl oz good-quality vegetable stock400g tin butter beans, drained100g/3½oz green cabbage, shredded 1 tbsp salted butter 1 large celery stick, finely chopped 1 large shallot, finely chopped 1 garlic clove, crushed 2 rosemary sprigs, leaves finely chopped 2 large carrots, finely chopped 200–220g/7–8oz Brussels sprouts, halved or quartered depending on size 150ml/¼ pint white wine 2 bay leaves 500ml/18fl oz good-quality vegetable stock 400g tin butter beans, drained 100g/3½oz green cabbage, shredded 250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded 1 tbsp white wine or cider vinegar 100g/3½oz crème fraichecrusty breadfreshly ground black pepper 250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded 1 tbsp white wine or cider vinegar 100g/3½oz crème fraiche crusty bread freshly ground black pepper Method Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften.Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften. Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften. Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping. Recipe tips This stew is extremely versatile and can be guided by what vegetables and meat you have available. Parsnips, kale and swede also work well – just ensure that you cut them into similar-sized chunks, so they cook at the same rate. Adding leftover cooked meat is a great way to ensure nothing goes to waste, but this dish works equally well without it. Swap the butter for vegan butter and crème fraiche for dairy-free cream cheese, and you’ve got yourself a plant-based dish, too!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb98eb3bdbfd0cbffa0a"
}
|
d8dc16136cd3fb4f0e537018d036209d6f6140406a96e778cf5893fe520bfb85
|
Courgette and butter bean salad recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_butter_61120_16x9.jpg This simple courgette and butter bean salad is packed with flavour and protein. It makes the perfect summer lunch or side. 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped2 spring onions, trimmed and thinly sliced100g/3½oz feta, crumbled1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler4 tbsp toasted almond flakes salt and freshly ground black pepper 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped 2 spring onions, trimmed and thinly sliced 100g/3½oz feta, crumbled 1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler 4 tbsp toasted almond flakes salt and freshly ground black pepper Method Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes.Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Add the courgettes and almonds and mix again. Check for seasoning and serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgette_and_butter_61120",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette and butter bean salad 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/courgette_and_butter_61120_16x9.jpg This simple courgette and butter bean salad is packed with flavour and protein. It makes the perfect summer lunch or side. 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped2 spring onions, trimmed and thinly sliced100g/3½oz feta, crumbled1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler4 tbsp toasted almond flakes salt and freshly ground black pepper 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped 2 spring onions, trimmed and thinly sliced 100g/3½oz feta, crumbled 1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler 4 tbsp toasted almond flakes salt and freshly ground black pepper Method Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes.Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Add the courgettes and almonds and mix again. Check for seasoning and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb98eb3bdbfd0cbffa0b"
}
|
0d2b524da475271c1397591cec79921752e1679e053b2647d728a2d0dad9c2c3
|
Harissa butter beans recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_butter_beans_52663_16x9.jpg This lightly spiced harissa butter bean dish makes a perfect quick brunch, lunch or even dinner. 1 tbsp rapeseed oil2 garlic cloves, crushed1 red chilli, seeds removed and finely chopped3 tsp harissa paste 400g tin chopped tomatoes1 tsp brown sugar400g tin butter beans, drained2 free-range eggssalt and freshly ground black pepper1 tbsp finely chopped fresh parsley2 slices crusty bread, toasted 1 tbsp rapeseed oil 2 garlic cloves, crushed 1 red chilli, seeds removed and finely chopped 3 tsp harissa paste 400g tin chopped tomatoes 1 tsp brown sugar 400g tin butter beans, drained 2 free-range eggs salt and freshly ground black pepper 1 tbsp finely chopped fresh parsley 2 slices crusty bread, toasted Method Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant.Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through.Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set.Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/harissa_butter_beans_52663",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Harissa butter beans recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_butter_beans_52663_16x9.jpg This lightly spiced harissa butter bean dish makes a perfect quick brunch, lunch or even dinner. 1 tbsp rapeseed oil2 garlic cloves, crushed1 red chilli, seeds removed and finely chopped3 tsp harissa paste 400g tin chopped tomatoes1 tsp brown sugar400g tin butter beans, drained2 free-range eggssalt and freshly ground black pepper1 tbsp finely chopped fresh parsley2 slices crusty bread, toasted 1 tbsp rapeseed oil 2 garlic cloves, crushed 1 red chilli, seeds removed and finely chopped 3 tsp harissa paste 400g tin chopped tomatoes 1 tsp brown sugar 400g tin butter beans, drained 2 free-range eggs salt and freshly ground black pepper 1 tbsp finely chopped fresh parsley 2 slices crusty bread, toasted Method Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant.Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through.Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set.Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb98eb3bdbfd0cbffa0c"
}
|
e4ebfcf5b55b6e5f62c7c1cc11048e404680621e2a58b889e731ba5b5110c61c
|
Easy sausage stew recipe
Easy sausage and bean stew An average of 4.2 out of 5 stars from 10 ratings This simple sausage, potato and bean stew is cheap to make and very filling. It will certainly warm you up on a chilly night. 400g tin chopped tomatoes1 chicken stock cube dissolved in 250ml boiling water1 tsp dried red chilli1 tsp smoked paprika 2 garlic cloves, grated500g/1lb 2oz new potatoes, quartered1 tbsp vegetable oil8 reduced fat sausages, pork or vegetarian400g tin kidney beans, drained400g tin butter beans, drained 400g tin chopped tomatoes 1 chicken stock cube dissolved in 250ml boiling water 1 tsp dried red chilli 1 tsp smoked paprika 2 garlic cloves, grated 500g/1lb 2oz new potatoes, quartered 1 tbsp vegetable oil 8 reduced fat sausages, pork or vegetarian 400g tin kidney beans, drained 400g tin butter beans, drained Method Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on.Add the kidney and butter beans and cook for 10 minutes. Serve. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Add the kidney and butter beans and cook for 10 minutes. Serve. Add the kidney and butter beans and cook for 10 minutes. Serve.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_sausage_stew_95240",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy sausage stew recipe",
"content": "Easy sausage and bean stew An average of 4.2 out of 5 stars from 10 ratings This simple sausage, potato and bean stew is cheap to make and very filling. It will certainly warm you up on a chilly night. 400g tin chopped tomatoes1 chicken stock cube dissolved in 250ml boiling water1 tsp dried red chilli1 tsp smoked paprika 2 garlic cloves, grated500g/1lb 2oz new potatoes, quartered1 tbsp vegetable oil8 reduced fat sausages, pork or vegetarian400g tin kidney beans, drained400g tin butter beans, drained 400g tin chopped tomatoes 1 chicken stock cube dissolved in 250ml boiling water 1 tsp dried red chilli 1 tsp smoked paprika 2 garlic cloves, grated 500g/1lb 2oz new potatoes, quartered 1 tbsp vegetable oil 8 reduced fat sausages, pork or vegetarian 400g tin kidney beans, drained 400g tin butter beans, drained Method Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on.Add the kidney and butter beans and cook for 10 minutes. Serve. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Add the kidney and butter beans and cook for 10 minutes. Serve. Add the kidney and butter beans and cook for 10 minutes. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb98eb3bdbfd0cbffa0d"
}
|
a3f5bc20130861c1cf75732c52f32734af91d78cba070b432bbb694abeda22c4
|
Carrot and butter bean bulgur pilaf with feta recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_butter_bean_59857_16x9.jpg This filling vegetarian bulgur wheat pilaf is packed with flavours and textures. It can be ready in 30 minutes, too. Each serving provides 641 kcal, 21.2g protein, 73.2g carbohydrate (of which 11.8g sugars), 25.7g fat (of which 6.7g saturates), 16g fibre and 3.32g salt. 1 tbsp olive oil 1 large onion, thinly sliced 2 large garlic cloves, crushed 3 fresh thyme sprigs, leaves only2 fresh rosemary sprigs, needles only, finely chopped 1 tsp coriander seeds 1 tsp fennel seeds1 tsp cumin seeds 400g/14oz carrots, thinly sliced 300g/10½oz bulgur wheat 850ml/1½ pint hot vegetable stock 400g tin butter beans, drained 1 tbsp olive oil 1 large onion, thinly sliced 2 large garlic cloves, crushed 3 fresh thyme sprigs, leaves only 2 fresh rosemary sprigs, needles only, finely chopped 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds 400g/14oz carrots, thinly sliced 300g/10½oz bulgur wheat 850ml/1½ pint hot vegetable stock 400g tin butter beans, drained 50g/1¾oz pine nuts 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds1 tsp good-quality sea salt 50g/1¾oz pine nuts 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp good-quality sea salt 135g/5oz feta 1 tbsp olive oil fresh thyme leaves 135g/5oz feta 1 tbsp olive oil fresh thyme leaves Method Preheat the oven 200C/180C Fan/Gas 6. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/carrot_and_butter_bean_59857",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Carrot and butter bean bulgur pilaf with feta recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_butter_bean_59857_16x9.jpg This filling vegetarian bulgur wheat pilaf is packed with flavours and textures. It can be ready in 30 minutes, too. Each serving provides 641 kcal, 21.2g protein, 73.2g carbohydrate (of which 11.8g sugars), 25.7g fat (of which 6.7g saturates), 16g fibre and 3.32g salt. 1 tbsp olive oil 1 large onion, thinly sliced 2 large garlic cloves, crushed 3 fresh thyme sprigs, leaves only2 fresh rosemary sprigs, needles only, finely chopped 1 tsp coriander seeds 1 tsp fennel seeds1 tsp cumin seeds 400g/14oz carrots, thinly sliced 300g/10½oz bulgur wheat 850ml/1½ pint hot vegetable stock 400g tin butter beans, drained 1 tbsp olive oil 1 large onion, thinly sliced 2 large garlic cloves, crushed 3 fresh thyme sprigs, leaves only 2 fresh rosemary sprigs, needles only, finely chopped 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds 400g/14oz carrots, thinly sliced 300g/10½oz bulgur wheat 850ml/1½ pint hot vegetable stock 400g tin butter beans, drained 50g/1¾oz pine nuts 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds1 tsp good-quality sea salt 50g/1¾oz pine nuts 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp good-quality sea salt 135g/5oz feta 1 tbsp olive oil fresh thyme leaves 135g/5oz feta 1 tbsp olive oil fresh thyme leaves Method Preheat the oven 200C/180C Fan/Gas 6. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Heat the oil in a lidded ovenproof pan over a medium heat. When hot, add the onion, garlic and a pinch of salt, then fry for 5–6 minutes until the onion softens and starts to caramelise. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Meanwhile, put the thyme, rosemary, coriander seeds, fennel seeds and cumin seeds into a pestle and mortar and grind to a coarse powder. Add the spices to the pan and fry for 2 minutes, stirring continuously to prevent burning. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Once the spices are fragrant and starting to pop from the heat, add the carrot slices and stir. Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil before placing on the lid and transferring to the oven. Bake for 20 minutes, stirring halfway through. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. Meanwhile, to make the pine nut crumb, place the pine nuts, coriander, fennel and cumin seeds in a small dry frying pan and toast over a low heat for 3–4 minutes until the spices are aromatic and the pine nuts are golden. Tip into a pestle and mortar and lightly grind everything together to form a coarse crumb. Sprinkle in the sea salt and stir together. Set aside until ready to use. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves. After 20 minutes, remove the pilaf from the oven and give it a good stir. Crumble over the feta, drizzle with oil and sprinkle over the pine nut crumb. Finish with a scattering of fresh thyme leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb99eb3bdbfd0cbffa0e"
}
|
43c9551b303cf0f180494eee3fd37b5979923b06065ea138214b58be59d17e98
|
Smoked paprika orzo soup recipe
An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_paprika_orzo_soup_15130_16x9.jpg More than a soup, this is a meal in a bowl – packed with vegetables and pasta, it’s filling, colourful, tasty and nutritious. Each serving provides 318 kcal, 11g protein, 30g carbohydrate (of which 6.7g sugars), 15g fat (of which 2.3g saturates), 8.1g fibre and 1.7g salt. 1 tbsp olive oil1 red onion, finely chopped4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained200g/7oz passata85g/3oz orzo700ml/1¼ pints vegetable stock1 heaped tsp smoked paprika100g/3½oz kale or spinach, roughly chopped4 tbsp pestosea salt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained 200g/7oz passata 85g/3oz orzo 700ml/1¼ pints vegetable stock 1 heaped tsp smoked paprika 100g/3½oz kale or spinach, roughly chopped 4 tbsp pesto sea salt and freshly ground black pepper Method Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes.Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Recipe tips Fresh pesto is great, but if you’re using pesto from a jar, you may need to stir in 1 teaspoon of olive oil to loosen the texture.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smoked_paprika_orzo_soup_15130",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked paprika orzo soup recipe",
"content": "An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_paprika_orzo_soup_15130_16x9.jpg More than a soup, this is a meal in a bowl – packed with vegetables and pasta, it’s filling, colourful, tasty and nutritious. Each serving provides 318 kcal, 11g protein, 30g carbohydrate (of which 6.7g sugars), 15g fat (of which 2.3g saturates), 8.1g fibre and 1.7g salt. 1 tbsp olive oil1 red onion, finely chopped4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained200g/7oz passata85g/3oz orzo700ml/1¼ pints vegetable stock1 heaped tsp smoked paprika100g/3½oz kale or spinach, roughly chopped4 tbsp pestosea salt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained 200g/7oz passata 85g/3oz orzo 700ml/1¼ pints vegetable stock 1 heaped tsp smoked paprika 100g/3½oz kale or spinach, roughly chopped 4 tbsp pesto sea salt and freshly ground black pepper Method Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes.Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Recipe tips Fresh pesto is great, but if you’re using pesto from a jar, you may need to stir in 1 teaspoon of olive oil to loosen the texture."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb99eb3bdbfd0cbffa0f"
}
|
e3444c800b9fc592fa0a8cfbf5a6cc40cf3765f3060ffa8d8b501cac4ff3c77a
|
Hairy Bikers' special cassoulet recipe
An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/our_special_cassoulet_05208_16x9.jpg Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps. Each serving provides 577 kcal, 50g protein, 26g carbohydrate (of which 13g sugars), 25g fat (of which 8.2g saturates), 10g fibre and 2.8g salt. ½ tsp sunflower oil6 sausages, at least 85% meat4 celery sticks3 carrots2 onions, halved and sliced6 boneless, skinless chicken thighs (about 450g/1lb)2 garlic cloves, crushed200g/7oz piece smoked lean gammon, trimmed and cut into 2cm/1in cubes2 x 400g/14oz cans chopped tomatoes150ml/5fl oz red wine (or water)1 tsp caster sugar1 tsp dried chilli flakes1 bay leaf4-5 bushy sprigs fresh thyme400g/14oz can cannellini beans in water, drained and rinsed400g/14oz can butter beans in water, drained and rinsedfreshly ground black pepper ½ tsp sunflower oil 6 sausages, at least 85% meat 4 celery sticks 3 carrots 2 onions, halved and sliced 6 boneless, skinless chicken thighs (about 450g/1lb) 2 garlic cloves, crushed 200g/7oz piece smoked lean gammon, trimmed and cut into 2cm/1in cubes 2 x 400g/14oz cans chopped tomatoes 150ml/5fl oz red wine (or water) 1 tsp caster sugar 1 tsp dried chilli flakes 1 bay leaf 4-5 bushy sprigs fresh thyme 400g/14oz can cannellini beans in water, drained and rinsed 400g/14oz can butter beans in water, drained and rinsed freshly ground black pepper handful fresh flatleaf parsley½ large orange, zest only, finely grated handful fresh flatleaf parsley ½ large orange, zest only, finely grated Method Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick.Preheat the oven to 180C/350F/Gas 4. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Transfer everything to a large flameproof casserole dish. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one. Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned. Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Transfer everything to a large flameproof casserole dish. Transfer everything to a large flameproof casserole dish. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes. Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/our_special_cassoulet_05208",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hairy Bikers' special cassoulet recipe",
"content": "An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/our_special_cassoulet_05208_16x9.jpg Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps. Each serving provides 577 kcal, 50g protein, 26g carbohydrate (of which 13g sugars), 25g fat (of which 8.2g saturates), 10g fibre and 2.8g salt. ½ tsp sunflower oil6 sausages, at least 85% meat4 celery sticks3 carrots2 onions, halved and sliced6 boneless, skinless chicken thighs (about 450g/1lb)2 garlic cloves, crushed200g/7oz piece smoked lean gammon, trimmed and cut into 2cm/1in cubes2 x 400g/14oz cans chopped tomatoes150ml/5fl oz red wine (or water)1 tsp caster sugar1 tsp dried chilli flakes1 bay leaf4-5 bushy sprigs fresh thyme400g/14oz can cannellini beans in water, drained and rinsed400g/14oz can butter beans in water, drained and rinsedfreshly ground black pepper ½ tsp sunflower oil 6 sausages, at least 85% meat 4 celery sticks 3 carrots 2 onions, halved and sliced 6 boneless, skinless chicken thighs (about 450g/1lb) 2 garlic cloves, crushed 200g/7oz piece smoked lean gammon, trimmed and cut into 2cm/1in cubes 2 x 400g/14oz cans chopped tomatoes 150ml/5fl oz red wine (or water) 1 tsp caster sugar 1 tsp dried chilli flakes 1 bay leaf 4-5 bushy sprigs fresh thyme 400g/14oz can cannellini beans in water, drained and rinsed 400g/14oz can butter beans in water, drained and rinsed freshly ground black pepper handful fresh flatleaf parsley½ large orange, zest only, finely grated handful fresh flatleaf parsley ½ large orange, zest only, finely grated Method Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick.Preheat the oven to 180C/350F/Gas 4. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Transfer everything to a large flameproof casserole dish. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one. Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick. Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned. Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Trim the chicken thighs of any visible fat - we find a good pair of kitchen scissors does the job well - then cut the thighs in half. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over. Transfer everything to a large flameproof casserole dish. Transfer everything to a large flameproof casserole dish. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes. Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes. Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one. Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb99eb3bdbfd0cbffa10"
}
|
8818c8d6c8e7a697279dd6d1435d8ecb1077b6252cf3c9bbb2aea76ebab6570d
|
Miso, tahini and spinach butter beans recipe
An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_tahini_and_spinach_52551_16x9.jpg Eat your greens with these flavour-packed, speedy beans – the perfect weeknight recipe! Each serving provides 704 kcal, 52.3g protein, 34.3g carbohydrate (of which 3.7g sugars), 42.9g fat (of which 4.7g saturates), 15g fibre and 2.64g salt. 225g pack firm smoked tofu, cut into bite-sized pieces 1 tbsp olive oil1 tsp soy sauce100g/3½oz baby spinach1 small garlic clove, peeled1 tbsp ginger paste1 tsp miso paste2 tbsp tahini1 tsp agave syrup (optional)1–2 limes, juice only100g/3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways400g tin butter beans, drained and rinsedsalt and freshly ground black pepper2 tsp chilli oil, to serve (optional)2 tbsp mixed seeds, to serve (optional) 225g pack firm smoked tofu, cut into bite-sized pieces 1 tbsp olive oil 1 tsp soy sauce 100g/3½oz baby spinach 1 small garlic clove, peeled 1 tbsp ginger paste 1 tsp miso paste 2 tbsp tahini 1 tsp agave syrup (optional) 1–2 limes, juice only 100g/3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways 400g tin butter beans, drained and rinsed salt and freshly ground black pepper 2 tsp chilli oil, to serve (optional) 2 tbsp mixed seeds, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside.Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using. Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside. Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/miso_tahini_and_spinach_52551",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso, tahini and spinach butter beans recipe",
"content": "An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_tahini_and_spinach_52551_16x9.jpg Eat your greens with these flavour-packed, speedy beans – the perfect weeknight recipe! Each serving provides 704 kcal, 52.3g protein, 34.3g carbohydrate (of which 3.7g sugars), 42.9g fat (of which 4.7g saturates), 15g fibre and 2.64g salt. 225g pack firm smoked tofu, cut into bite-sized pieces 1 tbsp olive oil1 tsp soy sauce100g/3½oz baby spinach1 small garlic clove, peeled1 tbsp ginger paste1 tsp miso paste2 tbsp tahini1 tsp agave syrup (optional)1–2 limes, juice only100g/3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways400g tin butter beans, drained and rinsedsalt and freshly ground black pepper2 tsp chilli oil, to serve (optional)2 tbsp mixed seeds, to serve (optional) 225g pack firm smoked tofu, cut into bite-sized pieces 1 tbsp olive oil 1 tsp soy sauce 100g/3½oz baby spinach 1 small garlic clove, peeled 1 tbsp ginger paste 1 tsp miso paste 2 tbsp tahini 1 tsp agave syrup (optional) 1–2 limes, juice only 100g/3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways 400g tin butter beans, drained and rinsed salt and freshly ground black pepper 2 tsp chilli oil, to serve (optional) 2 tbsp mixed seeds, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside.Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using. Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside. Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside. Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using. Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb9aeb3bdbfd0cbffa11"
}
|
761e1ea225e0bcfbb8d001ad52ac11296b59f2c2e02c0c9eb1e9cedb368d7cd9
|
‘Marry me’ butter bean pasta recipe
An average of 3.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_butter_bean_85858_16x9.jpg Creamy midweek pasta perfection! Whip this up in minutes for a protein-packed tea. 400g/14oz dried pasta, such as rigatoni400g tin butter beans, drained2 tsp smoked paprika2 tbsp lemon juice2 tsp mixed herbs1 tsp onion granules2 tbsp finely grated Parmesan1 tbsp rapeseed oil4 sun-dried tomatoes, choppedsea salt and freshly ground black pepper 400g/14oz dried pasta, such as rigatoni 400g tin butter beans, drained 2 tsp smoked paprika 2 tbsp lemon juice 2 tsp mixed herbs 1 tsp onion granules 2 tbsp finely grated Parmesan 1 tbsp rapeseed oil 4 sun-dried tomatoes, chopped sea salt and freshly ground black pepper handful fresh basil, left wholegrated Parmesan, to taste handful fresh basil, left whole grated Parmesan, to taste Method Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside.To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Serve topped with fresh basil and grated Parmesan.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marry_me_butter_bean_85858",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "‘Marry me’ butter bean pasta recipe",
"content": "An average of 3.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marry_me_butter_bean_85858_16x9.jpg Creamy midweek pasta perfection! Whip this up in minutes for a protein-packed tea. 400g/14oz dried pasta, such as rigatoni400g tin butter beans, drained2 tsp smoked paprika2 tbsp lemon juice2 tsp mixed herbs1 tsp onion granules2 tbsp finely grated Parmesan1 tbsp rapeseed oil4 sun-dried tomatoes, choppedsea salt and freshly ground black pepper 400g/14oz dried pasta, such as rigatoni 400g tin butter beans, drained 2 tsp smoked paprika 2 tbsp lemon juice 2 tsp mixed herbs 1 tsp onion granules 2 tbsp finely grated Parmesan 1 tbsp rapeseed oil 4 sun-dried tomatoes, chopped sea salt and freshly ground black pepper handful fresh basil, left wholegrated Parmesan, to taste handful fresh basil, left whole grated Parmesan, to taste Method Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside.To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Serve topped with fresh basil and grated Parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb9aeb3bdbfd0cbffa12"
}
|
08813a52e761c1acc5c01fdb5a74b5a17521ef0a8cab646bf8603de956a22392
|
Slow cooker summer vegetable and butter bean stew recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_summer_70507_16x9.jpg An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Each serving provides 350 kcal, 11g protein, 30g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 13g fibre and 0.7g salt. 2 red, orange or yellow peppers, roughly diced1 small courgette, diced½ aubergine, diced1 small red onion, finely sliced1 small fennel bulb (or ½ a large one), finely sliced3 large ripe tomatoes, finely diced2 large garlic cloves, crushedsmall handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano15g/½oz basil, plus extra small leaves to serve3 tbsp extra virgin olive oil, plus extra to serve60g/2¼oz marinated olives in oil400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegarsalt and freshly ground black pepperfresh bread, to serve 2 red, orange or yellow peppers, roughly diced 1 small courgette, diced ½ aubergine, diced 1 small red onion, finely sliced 1 small fennel bulb (or ½ a large one), finely sliced 3 large ripe tomatoes, finely diced 2 large garlic cloves, crushed small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano 15g/½oz basil, plus extra small leaves to serve 3 tbsp extra virgin olive oil, plus extra to serve 60g/2¼oz marinated olives in oil 400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegar salt and freshly ground black pepper fresh bread, to serve Method Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Preheat the slow cooker to high. Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_summer_70507",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker summer vegetable and butter bean stew recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_summer_70507_16x9.jpg An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Each serving provides 350 kcal, 11g protein, 30g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 13g fibre and 0.7g salt. 2 red, orange or yellow peppers, roughly diced1 small courgette, diced½ aubergine, diced1 small red onion, finely sliced1 small fennel bulb (or ½ a large one), finely sliced3 large ripe tomatoes, finely diced2 large garlic cloves, crushedsmall handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano15g/½oz basil, plus extra small leaves to serve3 tbsp extra virgin olive oil, plus extra to serve60g/2¼oz marinated olives in oil400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegarsalt and freshly ground black pepperfresh bread, to serve 2 red, orange or yellow peppers, roughly diced 1 small courgette, diced ½ aubergine, diced 1 small red onion, finely sliced 1 small fennel bulb (or ½ a large one), finely sliced 3 large ripe tomatoes, finely diced 2 large garlic cloves, crushed small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano 15g/½oz basil, plus extra small leaves to serve 3 tbsp extra virgin olive oil, plus extra to serve 60g/2¼oz marinated olives in oil 400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegar salt and freshly ground black pepper fresh bread, to serve Method Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Preheat the slow cooker to high. Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb9beb3bdbfd0cbffa13"
}
|
79b03f133ec0bf6aec6434eec1248eb337ebf3efd134bc060a5a6caedd99e1b0
|
Vegan spicy sausage casserole recipe
An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_spicy_sausage_78735_16x9.jpg This hearty vegan casserole is designed to use up the odds and ends in your fridge – pop in any leftover beans or chickpeas, tomatoes and spice paste you have. Each serving (excluding rice or salad) provides 432 kcal, 24g protein, 38g carbohydrate (of which 14g sugars), 16g fat (of which 1.4g saturates), 15g fibre and 2.3g salt. 2 tbsp oil8 vegan sausages1 onion, chopped2 sticks celery, chopped2 garlic cloves, chopped2 red, yellow or orange peppers, chopped1 tbsp chipotle paste or harissa paste1 tbsp tomato purée400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)300ml/10½fl oz vegetable stock1 tsp dried oregano400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beanshandful fresh parsley, chopped, to servesalt and freshly ground black pepperrice and salad, to serve 2 tbsp oil 8 vegan sausages 1 onion, chopped 2 sticks celery, chopped 2 garlic cloves, chopped 2 red, yellow or orange peppers, chopped 1 tbsp chipotle paste or harissa paste 1 tbsp tomato purée 400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes) 300ml/10½fl oz vegetable stock 1 tsp dried oregano 400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beans handful fresh parsley, chopped, to serve salt and freshly ground black pepper rice and salad, to serve Method Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate.Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened.Add the mixed beans and stir well, then cook for a further 5 minutes.Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Add the mixed beans and stir well, then cook for a further 5 minutes. Add the mixed beans and stir well, then cook for a further 5 minutes. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Recipe tips You can use meat sausages if you prefer, or a mixture of both vegan and meat sausages.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_spicy_sausage_78735",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan spicy sausage casserole recipe",
"content": "An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_spicy_sausage_78735_16x9.jpg This hearty vegan casserole is designed to use up the odds and ends in your fridge – pop in any leftover beans or chickpeas, tomatoes and spice paste you have. Each serving (excluding rice or salad) provides 432 kcal, 24g protein, 38g carbohydrate (of which 14g sugars), 16g fat (of which 1.4g saturates), 15g fibre and 2.3g salt. 2 tbsp oil8 vegan sausages1 onion, chopped2 sticks celery, chopped2 garlic cloves, chopped2 red, yellow or orange peppers, chopped1 tbsp chipotle paste or harissa paste1 tbsp tomato purée400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)300ml/10½fl oz vegetable stock1 tsp dried oregano400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beanshandful fresh parsley, chopped, to servesalt and freshly ground black pepperrice and salad, to serve 2 tbsp oil 8 vegan sausages 1 onion, chopped 2 sticks celery, chopped 2 garlic cloves, chopped 2 red, yellow or orange peppers, chopped 1 tbsp chipotle paste or harissa paste 1 tbsp tomato purée 400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes) 300ml/10½fl oz vegetable stock 1 tsp dried oregano 400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beans handful fresh parsley, chopped, to serve salt and freshly ground black pepper rice and salad, to serve Method Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate.Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened.Add the mixed beans and stir well, then cook for a further 5 minutes.Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Add the mixed beans and stir well, then cook for a further 5 minutes. Add the mixed beans and stir well, then cook for a further 5 minutes. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Recipe tips You can use meat sausages if you prefer, or a mixture of both vegan and meat sausages."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
{
"$oid": "68bacb9beb3bdbfd0cbffa14"
}
|
3f206998e919a0c9ed41a135e061d98faf4e1c5d56c1adeb5a7c9253683ade16
|
Chicken and kale stew with butter bean mash recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_kale_stew_56367_16x9.jpg Mix up your mash with blended butter beans! It's the perfect accompaniment to a hearty chicken, butternut squash and kale stew. Each serving provides 570 kcal, 46g protein, 55g carbohydrate (of which 5.5g sugars), 16g fat (of which 4.2g saturates), 12g fibre and 2.3g salt. dash oil 1 butternut squash, peeled and cut into 2cm/1in cubes2 celery stalks, roughly chopped1 medium onion, finely chopped4 garlic cloves, finely chopped1 tbsp plain flour 4 chicken thighs, boneless and skinless 400g tin green lentils, drained800ml/1½ pint chicken stock (made with stock cubes) 2 dried bay leaves 4 sprigs fresh thyme, plus extra for garnish 1 handful finely chopped fresh parsley, plus extra for garnish 2 tsp mustard 80g/3oz kale, roughly chopped salt and freshly ground black pepper dash oil 1 butternut squash, peeled and cut into 2cm/1in cubes 2 celery stalks, roughly chopped 1 medium onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp plain flour 4 chicken thighs, boneless and skinless 400g tin green lentils, drained 800ml/1½ pint chicken stock (made with stock cubes) 2 dried bay leaves 4 sprigs fresh thyme, plus extra for garnish 1 handful finely chopped fresh parsley, plus extra for garnish 2 tsp mustard 80g/3oz kale, roughly chopped salt and freshly ground black pepper 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces400g tin butter beanssplash full-fat milk, if needed to loosenolive oil, to taste 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 400g tin butter beans splash full-fat milk, if needed to loosen olive oil, to taste Method Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley. Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_kale_stew_56367",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and kale stew with butter bean mash recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_kale_stew_56367_16x9.jpg Mix up your mash with blended butter beans! It's the perfect accompaniment to a hearty chicken, butternut squash and kale stew. Each serving provides 570 kcal, 46g protein, 55g carbohydrate (of which 5.5g sugars), 16g fat (of which 4.2g saturates), 12g fibre and 2.3g salt. dash oil 1 butternut squash, peeled and cut into 2cm/1in cubes2 celery stalks, roughly chopped1 medium onion, finely chopped4 garlic cloves, finely chopped1 tbsp plain flour 4 chicken thighs, boneless and skinless 400g tin green lentils, drained800ml/1½ pint chicken stock (made with stock cubes) 2 dried bay leaves 4 sprigs fresh thyme, plus extra for garnish 1 handful finely chopped fresh parsley, plus extra for garnish 2 tsp mustard 80g/3oz kale, roughly chopped salt and freshly ground black pepper dash oil 1 butternut squash, peeled and cut into 2cm/1in cubes 2 celery stalks, roughly chopped 1 medium onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp plain flour 4 chicken thighs, boneless and skinless 400g tin green lentils, drained 800ml/1½ pint chicken stock (made with stock cubes) 2 dried bay leaves 4 sprigs fresh thyme, plus extra for garnish 1 handful finely chopped fresh parsley, plus extra for garnish 2 tsp mustard 80g/3oz kale, roughly chopped salt and freshly ground black pepper 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces400g tin butter beanssplash full-fat milk, if needed to loosenolive oil, to taste 700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces 400g tin butter beans splash full-fat milk, if needed to loosen olive oil, to taste Method Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley. Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Meanwhile, to make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. When the chicken stew has cooked for an hour, add the kale and simmer for a further 5 minutes. Season with salt and pepper. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley. Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley."
},
"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.