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} | d64453f8e008c97bb00edf96978489b1b617dd6e28d4d1eae7d538d10580f870 | Chocolate Halloween cake recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_marshmallow_51574_16x9.jpg We're not going to lie, you will get sticky making this Halloween chocolate cake with its marshmallowy cobwebs. But it's perfect for a kids party where things shouldn't be too spooky! 250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ tsp black gel food colour (optional)50g/2oz cocoa powder200g/7oz self-raising flour200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces200ml/7fl oz double cream10 white marshmallowsedible candy eyes 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ tsp black gel food colour (optional) 50g/2oz cocoa powder 200g/7oz self-raising flour 200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces 200ml/7fl oz double cream 10 white marshmallows edible candy eyes Method Preheat the oven to 180C/350F/Gas 4.To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_marshmallow_51574",
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"title": "Chocolate Halloween cake recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_marshmallow_51574_16x9.jpg We're not going to lie, you will get sticky making this Halloween chocolate cake with its marshmallowy cobwebs. But it's perfect for a kids party where things shouldn't be too spooky! 250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ tsp black gel food colour (optional)50g/2oz cocoa powder200g/7oz self-raising flour200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces200ml/7fl oz double cream10 white marshmallowsedible candy eyes 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ tsp black gel food colour (optional) 50g/2oz cocoa powder 200g/7oz self-raising flour 200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces 200ml/7fl oz double cream 10 white marshmallows edible candy eyes Method Preheat the oven to 180C/350F/Gas 4.To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb. Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb."
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} | 06c86a94ea4ff141d1d4f780e89b98d83ad404e9651bd9807e4a22c2415ee336 | Spicy cauliflower cheese parathas recipe
To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples.When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week.To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling.To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft.Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese.Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown.Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste.Serve the cauliflower parathas, apple achaar and chai together. To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples. To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples. When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week. To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling. To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling. To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft. Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese. Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese. Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown. Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste. Serve the cauliflower parathas, apple achaar and chai together. Serve the cauliflower parathas, apple achaar and chai together. | {
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"title": "Spicy cauliflower cheese parathas recipe",
"content": "To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples.When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week.To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling.To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft.Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese.Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown.Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste.Serve the cauliflower parathas, apple achaar and chai together. To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples. To make the apple achaar, lay a muslin over a sieve that is placed on top of a bowl. Place the chopped apples in the muslin, sprinkle with the salt and turmeric and leave for a minimum of 2 hours or overnight to draw out the moisture from the apples. When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. When the apples have dried out a little, heat the rapeseed oil in a frying pan and then add the panch phoran and cloves. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week. Once they crackle, add the chilli flakes, ginger and garlic and fry until fragrant. Scatter in the sugar and pour in the vinegar. Cook until bubbling then reduce the heat and cook for a further 6 minutes or until the vinegar has reduced and there is a rich sauce. Throw in the apples. Toss well and take off the heat immediately. Place in sterilised jars. The achaar will keep in the fridge for up to 1 week. To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling. To make the paratha dough, put the flour in a large bowl and rub through the ghee. Knead in the water a little at a time to form a soft, pliable dough – knead well for 5 minutes until smooth. Cover with a clean damp tea towel and leave to rest while you make the filling. To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. To make the filling, heat the ghee in a frying pan over a low heat, add the onion and cumin seeds and fry for 10–12 minutes until caramelised. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft. Add the ginger and chillies and fry for 1–2 minutes until fragrant. Add the grated cauliflower and fry for a few minutes until soft. Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese. Season with salt, sprinkle in the ajwain seeds, then stir in the coriander, lime juice and turmeric. Leave to cool. Once completely cool, stir in the grated cheese. Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Divide the dough into approximately 8 balls. Dust the balls with a little extra flour and keep them covered with a damp tea towel to prevent them drying out. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Grease your palms a little with some oil. Take one ball in the palm of your hands and flatten it to form a disc about 12cm/4½in wide. Place an eighth of the cauliflower filling in the centre, bring the edges together and seal the top (similar to making a dumpling). Flatten the top with your hands and, using your fingers, flatten to form a disc that is about 18cm/7in wide. Whilst flattening the disc, try to push the filling in the centre towards the sides. Prepare the rest of the parathas in the same way. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown. Heat a non-stick tawa, crèpe or frying pan over a medium–high heat. Add a paratha to the pan and cook for 15–20 seconds until it is lightly speckled. Brush the top of paratha with a little ghee or oil then flip it over and cook the other side while adding more oil or ghee to the top. Once the underside is golden, turn again and cook the first side again until golden brown. Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. Transfer to drain on kitchen paper and repeat with the remaining parathas. Serve with yoghurt. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste. To make the masala chai, lightly bruise all the spices and ginger in a pestle and mortar. Pop into a teapot, along with the teabags or loose tea. Pour over the boiling water and leave to brew for a few minutes. Pour through a sieve into cups and add milk and sugar to taste. Serve the cauliflower parathas, apple achaar and chai together. Serve the cauliflower parathas, apple achaar and chai together."
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} | bc0be94ab93b479f460955676964c9701b1799b8c0d262f3645cacc93a015422 | Monster cookies recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monster_cookies_63048_16x9.jpg These colourful monster cookies are surprisingly easy to make: great fun for Halloween treats. 85g/3oz unsalted butter, softened150g/5½oz caster sugar1 free-range egg, beaten1 tsp vanilla extract175g/6oz self-raising flour¼ tsp saltorange, green and purple gel food colourings 85g/3oz unsalted butter, softened 150g/5½oz caster sugar 1 free-range egg, beaten 1 tsp vanilla extract 175g/6oz self-raising flour ¼ tsp salt orange, green and purple gel food colourings handful crisp-coated chocolates, such as Smartieshandful white chocolate chunks coloured writing icing handful crisp-coated chocolates, such as Smarties handful white chocolate chunks coloured writing icing Method Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper.With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper. With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Recipe tips You can make these up to 5 days ahead and store in an airtight container. | {
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"title": "Monster cookies recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monster_cookies_63048_16x9.jpg These colourful monster cookies are surprisingly easy to make: great fun for Halloween treats. 85g/3oz unsalted butter, softened150g/5½oz caster sugar1 free-range egg, beaten1 tsp vanilla extract175g/6oz self-raising flour¼ tsp saltorange, green and purple gel food colourings 85g/3oz unsalted butter, softened 150g/5½oz caster sugar 1 free-range egg, beaten 1 tsp vanilla extract 175g/6oz self-raising flour ¼ tsp salt orange, green and purple gel food colourings handful crisp-coated chocolates, such as Smartieshandful white chocolate chunks coloured writing icing handful crisp-coated chocolates, such as Smarties handful white chocolate chunks coloured writing icing Method Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper.With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Beat the butter and sugar together until fluffy, then beat in the egg and vanilla. Sift in the flour and salt and beat until combined. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Divide the mixture into three portions and colour one orange, one green and one purple. Place in the fridge for 30 minutes to firm up. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking sheets with baking paper. With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. With damp hands, roll each portion of coloured dough into five balls and place on the lined baking sheets. Using your hand, slightly flatten each ball. Press in crisp-coated chocolates for eyes and white chocolate chunks for teeth. Bake for 10 minutes. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Remove from the oven and leave on the baking tray for 5–10 minutes, then transfer to a wire rack to cool completely. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Once cool, use the writing icing to create pupils and eyelashes on the monsters’ eyes. Recipe tips You can make these up to 5 days ahead and store in an airtight container."
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} | 5ee7d20e1c534d65d078f22ae2f59d6ffd4c6773eb0852dc64fee60f866116b3 | Halloween biscuits recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloweenbiscuits_93840_16x9.jpg Whip up some homemade Halloween biscuits to delight little ghosts and ghouls. You can cut our easy biscuit dough into spooky shapes and spend the day decorating with icing and sprinkles. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten275g/10oz plain flour1 tsp vanilla extract 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 275g/10oz plain flour 1 tsp vanilla extract 400g/14oz icing sugar3-4 tbsp water2-3 drops food colourings 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Beat the butter and sugar together in a bowl until combined. Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. | {
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"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloweenbiscuits_93840_16x9.jpg Whip up some homemade Halloween biscuits to delight little ghosts and ghouls. You can cut our easy biscuit dough into spooky shapes and spend the day decorating with icing and sprinkles. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten275g/10oz plain flour1 tsp vanilla extract 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 275g/10oz plain flour 1 tsp vanilla extract 400g/14oz icing sugar3-4 tbsp water2-3 drops food colourings 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Beat the butter and sugar together in a bowl until combined. Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens."
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} | d6a0975d90db8e35b28f9886e286e266473e0ee13191388bcde112d2c6cfd3bd | Halloween Franken-cupcakes recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloween_40352_16x9.jpg Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate! 125g/4½oz plain flour25g/1oz cocoa powder1½ tsp baking powder150g/5oz caster sugar150g/5oz unsalted butter, softened at room temperature1 free-range egg8 tbsp milk 125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 125g/4½oz unsalted butter, softened250g/9oz icing sugar, sifted1 tbsp milk1 tsp vanilla extractgreen food colouring pastered food colouring paste 125g/4½oz unsalted butter, softened 250g/9oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract green food colouring paste red food colouring paste Edible candy eyeschocolate sprinkleschocolate flake, crumbledsoft black licorice twists Edible candy eyes chocolate sprinkles chocolate flake, crumbled soft black licorice twists Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.Add the milk and the vanilla, then beat until creamy and smooth.Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Whisk in the egg and milk until the mixture is thick and smooth. Whisk in the egg and milk until the mixture is thick and smooth. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. | {
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"title": "Halloween Franken-cupcakes recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloween_40352_16x9.jpg Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate! 125g/4½oz plain flour25g/1oz cocoa powder1½ tsp baking powder150g/5oz caster sugar150g/5oz unsalted butter, softened at room temperature1 free-range egg8 tbsp milk 125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 125g/4½oz unsalted butter, softened250g/9oz icing sugar, sifted1 tbsp milk1 tsp vanilla extractgreen food colouring pastered food colouring paste 125g/4½oz unsalted butter, softened 250g/9oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract green food colouring paste red food colouring paste Edible candy eyeschocolate sprinkleschocolate flake, crumbledsoft black licorice twists Edible candy eyes chocolate sprinkles chocolate flake, crumbled soft black licorice twists Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.Add the milk and the vanilla, then beat until creamy and smooth.Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Whisk in the egg and milk until the mixture is thick and smooth. Whisk in the egg and milk until the mixture is thick and smooth. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour). Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick."
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} | 81ba41dab06c10da77df21db1dd56a14a06bc218b541013fdf81a76dd7dc8a92 | Chocolate whoopie pies recipe
An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_whoopies_67418_16x9.jpg Whoopie pies are two soft cookies sandwiched with a delicious filling. Try Simon Rimmer's easy recipe. 125g/4½oz butter150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional)225g/8oz sugar3 free-range eggs1 tsp vanilla extract250g/8¾oz flour30g/1¼oz cocoa powder½ tsp baking powder18 marshmallows 125g/4½oz butter 150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional) 225g/8oz sugar 3 free-range eggs 1 tsp vanilla extract 250g/8¾oz flour 30g/1¼oz cocoa powder ½ tsp baking powder 18 marshmallows Cocoa powderIcing sugar Cocoa powder Icing sugar Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture. Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool. | {
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"title": "Chocolate whoopie pies recipe",
"content": "An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_whoopies_67418_16x9.jpg Whoopie pies are two soft cookies sandwiched with a delicious filling. Try Simon Rimmer's easy recipe. 125g/4½oz butter150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional)225g/8oz sugar3 free-range eggs1 tsp vanilla extract250g/8¾oz flour30g/1¼oz cocoa powder½ tsp baking powder18 marshmallows 125g/4½oz butter 150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional) 225g/8oz sugar 3 free-range eggs 1 tsp vanilla extract 250g/8¾oz flour 30g/1¼oz cocoa powder ½ tsp baking powder 18 marshmallows Cocoa powderIcing sugar Cocoa powder Icing sugar Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture. Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool."
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} | 13c67262ab16c9d4238cf249aa5a57683f5c783ef5093d0afa97bcc5d58efe7a | Chocolate, cinnamon, orange and chilli nachos recipe
An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cinnamon_54382_16x9.jpg Nadiya’s genius sweet nachos are coated in cinnamon sugar and topped with sweet oranges, vanilla cream, chocolate, pecans and chilli (if you dare!). vegetable oil, for deep-frying2 oranges, zested and cut into segments150g/5½oz caster sugar175ml/6fl oz double cream1 tsp vanilla paste35g/1¼oz icing sugar1½ tsp ground cinnamon2 star anise, crushed100g/3½oz dark chocolate, broken into pieces4 medium flour tortillas, each cut into 3 strips, then into triangles75g/2½oz pecans, roughly chopped2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) vegetable oil, for deep-frying 2 oranges, zested and cut into segments 150g/5½oz caster sugar 175ml/6fl oz double cream 1 tsp vanilla paste 35g/1¼oz icing sugar 1½ tsp ground cinnamon 2 star anise, crushed 100g/3½oz dark chocolate, broken into pieces 4 medium flour tortillas, each cut into 3 strips, then into triangles 75g/2½oz pecans, roughly chopped 2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) Method Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm.Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. | {
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"title": "Chocolate, cinnamon, orange and chilli nachos recipe",
"content": "An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cinnamon_54382_16x9.jpg Nadiya’s genius sweet nachos are coated in cinnamon sugar and topped with sweet oranges, vanilla cream, chocolate, pecans and chilli (if you dare!). vegetable oil, for deep-frying2 oranges, zested and cut into segments150g/5½oz caster sugar175ml/6fl oz double cream1 tsp vanilla paste35g/1¼oz icing sugar1½ tsp ground cinnamon2 star anise, crushed100g/3½oz dark chocolate, broken into pieces4 medium flour tortillas, each cut into 3 strips, then into triangles75g/2½oz pecans, roughly chopped2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) vegetable oil, for deep-frying 2 oranges, zested and cut into segments 150g/5½oz caster sugar 175ml/6fl oz double cream 1 tsp vanilla paste 35g/1¼oz icing sugar 1½ tsp ground cinnamon 2 star anise, crushed 100g/3½oz dark chocolate, broken into pieces 4 medium flour tortillas, each cut into 3 strips, then into triangles 75g/2½oz pecans, roughly chopped 2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) Method Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm.Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls."
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} | 4c4c9d06c3a473bdc3f15df8496261132354de9087a8ead769a39c91aebffe04 | Honey cake and caramelised apples recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_cake_and_45329_16x9.jpg Sarit and Itamar’s Rosh Hashanah honey cake is a delicious and sticky way to welcome a sweet year to come. 1 tsp instant coffee powder1 black teabag200ml/7fl oz boiling water2 free-range eggs, beaten200ml/7fl oz vegetable oil340g/12oz honey200g/7oz caster sugar350g/12oz plain flour1 tsp bicarbonate of soda1 tsp ground cinnamon½ tsp ground ginger1 clove, crushed 1 tsp instant coffee powder 1 black teabag 200ml/7fl oz boiling water 2 free-range eggs, beaten 200ml/7fl oz vegetable oil 340g/12oz honey 200g/7oz caster sugar 350g/12oz plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground ginger 1 clove, crushed 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces1 lemon, juice and pared zest100g/3½oz caster sugar1 tbsp honey 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces 1 lemon, juice and pared zest 100g/3½oz caster sugar 1 tbsp honey Method Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Recipe tips The cake keeps well and is actually better after a day or two. However, Itamar says, "The minute it comes out of the oven you will descend on it like a seagull." Good luck. | {
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"title": "Honey cake and caramelised apples recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_cake_and_45329_16x9.jpg Sarit and Itamar’s Rosh Hashanah honey cake is a delicious and sticky way to welcome a sweet year to come. 1 tsp instant coffee powder1 black teabag200ml/7fl oz boiling water2 free-range eggs, beaten200ml/7fl oz vegetable oil340g/12oz honey200g/7oz caster sugar350g/12oz plain flour1 tsp bicarbonate of soda1 tsp ground cinnamon½ tsp ground ginger1 clove, crushed 1 tsp instant coffee powder 1 black teabag 200ml/7fl oz boiling water 2 free-range eggs, beaten 200ml/7fl oz vegetable oil 340g/12oz honey 200g/7oz caster sugar 350g/12oz plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground ginger 1 clove, crushed 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces1 lemon, juice and pared zest100g/3½oz caster sugar1 tbsp honey 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces 1 lemon, juice and pared zest 100g/3½oz caster sugar 1 tbsp honey Method Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Recipe tips The cake keeps well and is actually better after a day or two. However, Itamar says, \"The minute it comes out of the oven you will descend on it like a seagull.\" Good luck."
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} | 534345c5d4eac1bf107711b673519b30dc3e4ee4b7ae65efbf6d0c36ce1cc156 | Halloween cheesecake recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloween_cheesecake_49507_16x9.jpg The eerie green glow of this Halloween cheesecake will bring a touch of magic to your kids’ Halloween party. 300g/10½oz chocolate sandwich biscuits, such as Oreos or bourbon biscuits100g/3½oz unsalted butter, melted3 x 280g packs full-fat cream cheese125g/4½oz icing sugar1 tbsp vanilla bean paste300ml/½ pint double cream135g pack green lime jelly 50g/1¾oz white chocolate, chopped into small pieces12 chocolate malted milk balls, such as Maltesersred and green sugar balls (large hundreds and thousands/sprinkles)2–3 tsp cocoa powder 300g/10½oz chocolate sandwich biscuits, such as Oreos or bourbon biscuits 100g/3½oz unsalted butter, melted 3 x 280g packs full-fat cream cheese 125g/4½oz icing sugar 1 tbsp vanilla bean paste 300ml/½ pint double cream 135g pack green lime jelly 50g/1¾oz white chocolate, chopped into small pieces 12 chocolate malted milk balls, such as Maltesers red and green sugar balls (large hundreds and thousands/sprinkles) 2–3 tsp cocoa powder Method Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours.Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours. Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Recipe tips If you don't want to use cling film you could leave the tin unlined and serve straight from the tin. | {
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"url": "https://www.bbc.co.uk/food/recipes/halloween_cheesecake_49507",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Halloween cheesecake 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/halloween_cheesecake_49507_16x9.jpg The eerie green glow of this Halloween cheesecake will bring a touch of magic to your kids’ Halloween party. 300g/10½oz chocolate sandwich biscuits, such as Oreos or bourbon biscuits100g/3½oz unsalted butter, melted3 x 280g packs full-fat cream cheese125g/4½oz icing sugar1 tbsp vanilla bean paste300ml/½ pint double cream135g pack green lime jelly 50g/1¾oz white chocolate, chopped into small pieces12 chocolate malted milk balls, such as Maltesersred and green sugar balls (large hundreds and thousands/sprinkles)2–3 tsp cocoa powder 300g/10½oz chocolate sandwich biscuits, such as Oreos or bourbon biscuits 100g/3½oz unsalted butter, melted 3 x 280g packs full-fat cream cheese 125g/4½oz icing sugar 1 tbsp vanilla bean paste 300ml/½ pint double cream 135g pack green lime jelly 50g/1¾oz white chocolate, chopped into small pieces 12 chocolate malted milk balls, such as Maltesers red and green sugar balls (large hundreds and thousands/sprinkles) 2–3 tsp cocoa powder Method Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours.Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. Line the base and sides of a 20 x 30cm/8 x 12in baking tray (at least 5cm/2in deep) with cling film. Put the biscuits in a food processor and blend to crumbs. Add the melted butter and blend until combined. Using the back of a spoon, press the damp crumbs into the lined baking tray to make a flat base. Place in the fridge while you make the cheese mixture. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. In a large bowl, whip the cream cheese, icing sugar and vanilla bean paste: this may seem a little runny at first, but after a few minutes it will thicken enough to hold its shape. In another bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture. Set aside 50g/1¾oz of this mixture in the fridge. Spoon the rest onto the biscuit base, spread evenly and level the surface (a small offset spatula works well for this). Place in the fridge for a couple of hours to firm up. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours. Make up the jelly according to the packet instructions, then leave to cool in the jug for 30 minutes. Place the prepared cheesecake on a shelf in the fridge that you can easily reach, then carefully pour the jelly over the cream cheese layer. Leave to set for at least 2 hours. Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Remove the reserved cheesecake mixture from the fridge, to come to room temperature. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Melt the white chocolate in short bursts in the microwave, or in a small bowl set over a small pan of gently simmering water (do not let the bowl touch the water). Once melted, leave to cool for about 5 minutes, then stir in the reserved cheesecake mixture. Spoon into a piping bag fitted with a small (2mm) round nozzle, or spoon into a disposable sandwich bag and cut off a tiny bit of the corner. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Remove the cheesecake from the tin (unless serving in the tin), place on a serving plate or board and tidy up any rough edges, if you like. Pipe a cobweb design onto the jelly, then position pairs of malted balls here and there to create spiders’ bodies. Pipe some of the white mixture onto the spiders to make eyes, and finish with red or green sugar balls. Mix the remaining white mixture with the cocoa and return to the cleaned piping bag; pipe on the spiders’ legs. If you’re not serving straight away, return the cake to the fridge until ready to serve. Recipe tips If you don't want to use cling film you could leave the tin unlined and serve straight from the tin."
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} | a55f265c9e5515d62663ab39d63c375754382147afa4d860cd94d30ae1302228 | Devilled eggs recipe
An average of 3.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_eggs_96275_16x9.jpg While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition. There’s not much that can get me squeezing a fancy-nozzled piping bag, but this recipe – even if mine diverges somewhat – compelled me to. Although they are a bit fiddly to make, they’re not difficult, and they are always a major hit. And I’m talking about genuine enjoyment not ironic amusement. As many as I make, I never have a single one left over. Equipment: You will need a piping bag fitted with a star nozzle. 12 large free-range eggs, at room temperature (see recipe tip below)4 tbsp mayonnaise 1–2 tsp English mustard 1 tsp sea salt flakes ¼ paprika, plus extra for sprinklingfew drops Tabasco 2 tbsp extra virgin olive oil 2–3 tbsp water from a freshly boiled kettle 2 tsp finely chopped chives 12 large free-range eggs, at room temperature (see recipe tip below) 4 tbsp mayonnaise 1–2 tsp English mustard 1 tsp sea salt flakes ¼ paprika, plus extra for sprinkling few drops Tabasco 2 tbsp extra virgin olive oil 2–3 tbsp water from a freshly boiled kettle 2 tsp finely chopped chives Method Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency.Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Recipe tips It’s best to use eggs that are approaching their use-by date, as the fresher they are, the harder they are to peel. In order to help keep the yolk centred as the eggs cook, leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference. | {
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"url": "https://www.bbc.co.uk/food/recipes/devilled_eggs_96275",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Devilled eggs recipe",
"content": "An average of 3.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_eggs_96275_16x9.jpg While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition. There’s not much that can get me squeezing a fancy-nozzled piping bag, but this recipe – even if mine diverges somewhat – compelled me to. Although they are a bit fiddly to make, they’re not difficult, and they are always a major hit. And I’m talking about genuine enjoyment not ironic amusement. As many as I make, I never have a single one left over. Equipment: You will need a piping bag fitted with a star nozzle. 12 large free-range eggs, at room temperature (see recipe tip below)4 tbsp mayonnaise 1–2 tsp English mustard 1 tsp sea salt flakes ¼ paprika, plus extra for sprinklingfew drops Tabasco 2 tbsp extra virgin olive oil 2–3 tbsp water from a freshly boiled kettle 2 tsp finely chopped chives 12 large free-range eggs, at room temperature (see recipe tip below) 4 tbsp mayonnaise 1–2 tsp English mustard 1 tsp sea salt flakes ¼ paprika, plus extra for sprinkling few drops Tabasco 2 tbsp extra virgin olive oil 2–3 tbsp water from a freshly boiled kettle 2 tsp finely chopped chives Method Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes.While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency.Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes. Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Tabasco on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish. Recipe tips It’s best to use eggs that are approaching their use-by date, as the fresher they are, the harder they are to peel. In order to help keep the yolk centred as the eggs cook, leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference."
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} | 364ea5a030d275be6527f43a41cf6ba06017586779a49177f873704c97231b79 | Pudsey bear cupcakes recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases.Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.)Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using.Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers.Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage.Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage.Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant.Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots.Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too.Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer. Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases. Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.) Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.) Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely. For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers. Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage. Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage. Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage. Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage. Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant. Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant. Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots. Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots. Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too. Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too. Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer. Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer. | {
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"title": "Pudsey bear cupcakes recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases.Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.)Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using.Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers.Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage.Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage.Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant.Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots.Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too.Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer. Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases. Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.) Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy. (You can do this by hand, but make sure your butter is very, very soft.) Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using. Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch. When the cakes are done, allow to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely. For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers. Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary. Place a yellow disc on each cupcake and smooth it down with your fingers. Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage. Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape. Dip the paintbrush in water and paint a very little bit onto the cupcakes where the ears should go. Gently press each ear into place. Leave enough space between the ears to fit Pudsey’s bandage. Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage. Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage. Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant. Paint a little water where Pudsey’s bandage should sit, from between his ears to the left side of his face. Lay the white fondant bandages on the wet surface, slightly shaping the bandage so that it curves to the left, leaving room in the centre of the cupcake for Pudsey’s nose. Repeat with the rest of the white fondant. Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots. Paint a little water on the top of Pudsey’s bandage and place the rainbow sprinkles on to create polka dots. Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too. Mix the black food colouring with the remaining buttercream. Place in a small piping bag fitted with a writing nozzle (or you can make one from baking paper by rolling it into a cone shape). Pipe an eye and nose on each Pudsey. You can add a smile and eyebrows if you like, too. Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer. Allow the cupcakes to dry slightly before storing in an airtight tin in a single layer."
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} | c8bda0da3f2aa265ef56d56f1180ae9051c62670fa5ccf8b3e8b73505808c5e3 | Christmas pudding tiffin recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_tiffin_53832_16x9.jpg Chocolate, ginger biscuits, whisky and Christmas cheer. This Christmas pudding flavoured tiffin has got it all! 100g/3½oz dried fruit (such as chopped glacé cherries, mixed peel and sultanas) 50ml/2fl oz whisky (or brandy or orange juice) 150g/5½oz unsalted butter, plus extra to grease ½ tsp fine sea salt 50g/1¾oz light brown soft sugar 3 tbsp golden syrup 3 tbsp cocoa powder 200g/7oz dark chocolate, roughly chopped 200g/7oz ginger biscuits, roughly crushed 2 oranges, zest only 100g/3½oz dried fruit (such as chopped glacé cherries, mixed peel and sultanas) 50ml/2fl oz whisky (or brandy or orange juice) 150g/5½oz unsalted butter, plus extra to grease ½ tsp fine sea salt 50g/1¾oz light brown soft sugar 3 tbsp golden syrup 3 tbsp cocoa powder 200g/7oz dark chocolate, roughly chopped 200g/7oz ginger biscuits, roughly crushed 2 oranges, zest only 200g/7oz dark chocolate, broken into pieces 50g/1¾oz white chocolate, broken into pieces edible gold star sprinkles (optional) edible gold lustre (optional) 200g/7oz dark chocolate, broken into pieces 50g/1¾oz white chocolate, broken into pieces edible gold star sprinkles (optional) edible gold lustre (optional) Method Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Slice into 16 squares and serve. Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Slice into 16 squares and serve. Slice into 16 squares and serve. Recipe tips If you don’t have a loose-bottomed tin, line a regular tin with extra baking paper hanging over the sides so that you can lift out the tiffin. If you find the chocolate mixture splits slightly (as the heat was too high) when melting, whisk in 1 tablespoon boiling water and whisk vigorously until it comes back together. | {
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"title": "Christmas pudding tiffin recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_pudding_tiffin_53832_16x9.jpg Chocolate, ginger biscuits, whisky and Christmas cheer. This Christmas pudding flavoured tiffin has got it all! 100g/3½oz dried fruit (such as chopped glacé cherries, mixed peel and sultanas) 50ml/2fl oz whisky (or brandy or orange juice) 150g/5½oz unsalted butter, plus extra to grease ½ tsp fine sea salt 50g/1¾oz light brown soft sugar 3 tbsp golden syrup 3 tbsp cocoa powder 200g/7oz dark chocolate, roughly chopped 200g/7oz ginger biscuits, roughly crushed 2 oranges, zest only 100g/3½oz dried fruit (such as chopped glacé cherries, mixed peel and sultanas) 50ml/2fl oz whisky (or brandy or orange juice) 150g/5½oz unsalted butter, plus extra to grease ½ tsp fine sea salt 50g/1¾oz light brown soft sugar 3 tbsp golden syrup 3 tbsp cocoa powder 200g/7oz dark chocolate, roughly chopped 200g/7oz ginger biscuits, roughly crushed 2 oranges, zest only 200g/7oz dark chocolate, broken into pieces 50g/1¾oz white chocolate, broken into pieces edible gold star sprinkles (optional) edible gold lustre (optional) 200g/7oz dark chocolate, broken into pieces 50g/1¾oz white chocolate, broken into pieces edible gold star sprinkles (optional) edible gold lustre (optional) Method Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Slice into 16 squares and serve. Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Put the dried fruit, whisky (or other liquid), butter, salt, sugar, golden syrup, cocoa powder and chopped chocolate into a saucepan over a low to medium heat and stir until everything has melted together. See Recipe Tip if the mixture starts to curdle. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Meanwhile, line a 20cm/8in square loose-bottom baking tin with baking paper and butter. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Stir the crushed biscuits and orange zest through the fruit and chocolate mixture. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. Tip the mixture into the baking tin and press down with the back of a spoon so that it’s even and smooth on top. Put in the fridge for 2 hours until set, or in the freezer for around 45 minutes. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. For the decoration, melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Pour the dark melted chocolate on top of the tiffin, spread out so it’s smooth and put in the fridge for 45 minutes to set, or in the freezer for 10 minutes. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Once the chocolate has set, melt the white chocolate using the same method as above. Put the melted white chocolate into a piping bag, cut a little bit off the top of the bag and pipe Christmas tree shapes (or any shapes you like) on top of the set dark chocolate. You can finish them with sprinkle decorations on the trees, a star sprinkle on top or even flick over some edible gold lustre. Slice into 16 squares and serve. Slice into 16 squares and serve. Recipe tips If you don’t have a loose-bottomed tin, line a regular tin with extra baking paper hanging over the sides so that you can lift out the tiffin. If you find the chocolate mixture splits slightly (as the heat was too high) when melting, whisk in 1 tablespoon boiling water and whisk vigorously until it comes back together."
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} | 4a58f79fe3401fbe0326b2dbe32cdf3271021b9618ca6a04799bd362f54927f6 | Den-marking your mind up recipe
An average of 5.0 out of 5 stars from 1 rating A Danish-inspired cocktail, for this weekends Saturday Kitchen disco Eurovision party. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 3 tbsp gin (such as aquavit)1 tbsp dry vermouthice 3 tbsp gin (such as aquavit) 1 tbsp dry vermouth ice To Garnish sprig dill lemon peel sprig dill lemon peel Method Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bramble. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg Gimlet. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg Gin martini. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 18/05/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Sichuan chicken with okraPersian-style oxtail stewSweet and sticky pork ribs with root beer-braised onion cornbreadOh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roeVegetarian tacos Sichuan chicken with okra Persian-style oxtail stew Sweet and sticky pork ribs with root beer-braised onion cornbread Oh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roe Vegetarian tacos | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A Danish-inspired cocktail, for this weekends Saturday Kitchen disco Eurovision party. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 3 tbsp gin (such as aquavit)1 tbsp dry vermouthice 3 tbsp gin (such as aquavit) 1 tbsp dry vermouth ice To Garnish sprig dill lemon peel sprig dill lemon peel Method Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bramble. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg Gimlet. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg Gin martini. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 18/05/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Sichuan chicken with okraPersian-style oxtail stewSweet and sticky pork ribs with root beer-braised onion cornbreadOh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roeVegetarian tacos Sichuan chicken with okra Persian-style oxtail stew Sweet and sticky pork ribs with root beer-braised onion cornbread Oh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roe Vegetarian tacos"
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} | ce4c107400b6a317fc0a3bb5003be7977f6defb95cc18e62a04bd3adef01910b | Strawberry mousse cake recipe
An average of 5.0 out of 5 stars from 3 ratings This is a really pretty centrepiece, perfect to serve as a dessert for a summer party or special meal. 2 free-range eggs50g/2oz caster sugar15g/½oz unsalted butter, melted, plus extra for greasing50g/2oz plain flour, sifted 2 free-range eggs 50g/2oz caster sugar 15g/½oz unsalted butter, melted, plus extra for greasing 50g/2oz plain flour, sifted 1 x 135g/5oz packet strawberry jelly450g/1lb strawberries2 x 170g/6oz tins evaporated milk 1 x 135g/5oz packet strawberry jelly 450g/1lb strawberries 2 x 170g/6oz tins evaporated milk 50g/2oz dark chocolate (or milk, if you prefer), chopped 5 strawberries 50g/2oz dark chocolate (or milk, if you prefer), chopped 5 strawberries Method First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin.Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large).Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée.Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set.To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve. First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin. First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat. Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper. Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper. Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large). To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large). Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée. Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée. Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set. To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set. To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set. Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve. Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings This is a really pretty centrepiece, perfect to serve as a dessert for a summer party or special meal. 2 free-range eggs50g/2oz caster sugar15g/½oz unsalted butter, melted, plus extra for greasing50g/2oz plain flour, sifted 2 free-range eggs 50g/2oz caster sugar 15g/½oz unsalted butter, melted, plus extra for greasing 50g/2oz plain flour, sifted 1 x 135g/5oz packet strawberry jelly450g/1lb strawberries2 x 170g/6oz tins evaporated milk 1 x 135g/5oz packet strawberry jelly 450g/1lb strawberries 2 x 170g/6oz tins evaporated milk 50g/2oz dark chocolate (or milk, if you prefer), chopped 5 strawberries 50g/2oz dark chocolate (or milk, if you prefer), chopped 5 strawberries Method First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin.Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large).Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée.Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set.To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve. First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin. First make the sponge. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat. Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper. Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper. Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large). To make the mousse, break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g/7oz of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Hull the remaining strawberries and cut in half top-to-toe (or slice into three if large). Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée. Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée. Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set. To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set. To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set. Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve. Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve."
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} | 93dbead4a7928f8c390d6d7ab18dd75548ab5d66e6d74bbf93c7ff2ed5a8200d | Simon Hopkinson's cheese pie recipe
My mother’s cheese and onion pie An average of 4.8 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/my_mothers_cheese_and_42949_16x9.jpg Make time for a lazy afternoon of cooking with Simon Hopkinson’s homemade Lancashire cheese and melty caramelised onion pie recipe. 60g/2oz butter, cut into small pieces60g/2oz lard, cut into small pieces200g/7oz self-raising flour, plus extra for dustingpinch salt 60g/2oz butter, cut into small pieces 60g/2oz lard, cut into small pieces 200g/7oz self-raising flour, plus extra for dusting pinch salt 25g/1oz butter3 onions, roughly slicedsalt and freshly ground white pepper 250g/9oz Lancashire cheese, coarsely grated milk, for sealing and glazing 25g/1oz butter 3 onions, roughly sliced salt and freshly ground white pepper 250g/9oz Lancashire cheese, coarsely grated milk, for sealing and glazing Method Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through.For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour.Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway.For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge.Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Repeat the layering process in step 6 until all the mixture is used up. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Serve the pie warm or at room temperature (not piping hot). Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through. Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through. For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour. For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour. Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway. Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway. For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge. Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Repeat the layering process in step 6 until all the mixture is used up. Repeat the layering process in step 6 until all the mixture is used up. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Serve the pie warm or at room temperature (not piping hot). Serve the pie warm or at room temperature (not piping hot). | {
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"title": "Simon Hopkinson's cheese pie recipe",
"content": "My mother’s cheese and onion pie An average of 4.8 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/my_mothers_cheese_and_42949_16x9.jpg Make time for a lazy afternoon of cooking with Simon Hopkinson’s homemade Lancashire cheese and melty caramelised onion pie recipe. 60g/2oz butter, cut into small pieces60g/2oz lard, cut into small pieces200g/7oz self-raising flour, plus extra for dustingpinch salt 60g/2oz butter, cut into small pieces 60g/2oz lard, cut into small pieces 200g/7oz self-raising flour, plus extra for dusting pinch salt 25g/1oz butter3 onions, roughly slicedsalt and freshly ground white pepper 250g/9oz Lancashire cheese, coarsely grated milk, for sealing and glazing 25g/1oz butter 3 onions, roughly sliced salt and freshly ground white pepper 250g/9oz Lancashire cheese, coarsely grated milk, for sealing and glazing Method Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through.For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour.Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway.For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge.Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Repeat the layering process in step 6 until all the mixture is used up. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Serve the pie warm or at room temperature (not piping hot). Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through. Preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat through. For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour. For the pastry, place the butter and lard into a large bowl with the flour and salt. Gently rub the fat into the flour using finger tips until the texture resembles very coarse breadcrumbs. Alternatively use a food processor to bind the fat and flour. Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway. Add 2-3 tbsp ice cold water to bind the mixture. Lightly knead the dough until well amalgamated, dust with flour and place into a sealable plastic bag. Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway. For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge. Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with half the grated cheese. Repeat the layering process in step 6 until all the mixture is used up. Repeat the layering process in step 6 until all the mixture is used up. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before un-moulding and cutting into generous wedges. Serve the pie warm or at room temperature (not piping hot). Serve the pie warm or at room temperature (not piping hot)."
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} | 70ed80ba01176b7c0378ff5f6da2454a73fd446a1d568dcc5c87a15baf9a2000 | Cranberry and grape focaccia recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_focaccia_22878_16x9.jpg Grapes soaked in red wine top this unusual focaccia studded with dried cranberries. Equipment and preparation: You will need a 25cm/10in well-sealed springform tin. 2½ tsp fast-action dried yeast2 tsp sugar450ml/16fl oz lukewarm water600g/1lb 5oz ‘00’ flour, plus extra for dusting2 tsp salt1 tbsp extra virgin olive oil, plus extra for greasing 2 tsp chopped thyme100g/3½oz dried cranberries 2½ tsp fast-action dried yeast 2 tsp sugar 450ml/16fl oz lukewarm water 600g/1lb 5oz ‘00’ flour, plus extra for dusting 2 tsp salt 1 tbsp extra virgin olive oil, plus extra for greasing 2 tsp chopped thyme 100g/3½oz dried cranberries 20 red grapes100ml/3½fl oz red wine4–5 small sprigs thyme 2 tbsp caster sugar 20 red grapes 100ml/3½fl oz red wine 4–5 small sprigs thyme 2 tbsp caster sugar Method Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours).In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes).Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack. Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours). Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours). In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes). Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes). Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack. Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack. | {
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"title": "Cranberry and grape focaccia 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/cranberry_focaccia_22878_16x9.jpg Grapes soaked in red wine top this unusual focaccia studded with dried cranberries. Equipment and preparation: You will need a 25cm/10in well-sealed springform tin. 2½ tsp fast-action dried yeast2 tsp sugar450ml/16fl oz lukewarm water600g/1lb 5oz ‘00’ flour, plus extra for dusting2 tsp salt1 tbsp extra virgin olive oil, plus extra for greasing 2 tsp chopped thyme100g/3½oz dried cranberries 2½ tsp fast-action dried yeast 2 tsp sugar 450ml/16fl oz lukewarm water 600g/1lb 5oz ‘00’ flour, plus extra for dusting 2 tsp salt 1 tbsp extra virgin olive oil, plus extra for greasing 2 tsp chopped thyme 100g/3½oz dried cranberries 20 red grapes100ml/3½fl oz red wine4–5 small sprigs thyme 2 tbsp caster sugar 20 red grapes 100ml/3½fl oz red wine 4–5 small sprigs thyme 2 tbsp caster sugar Method Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours).In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes).Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack. Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Grease a large mixing bowl with olive oil. Line a 25cm/10in well-sealed springform tin with baking parchment. Cover the outside with foil just in case the red wine later leaks through the sides of the tin, and grease the sides with olive oil. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Mix the yeast and sugar in 150ml/¼ pint of the lukewarm water in a small bowl and allow the yeast to activate and get frothy – about 6–8 minutes. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Sift the flour into a mixing bowl and add the salt, olive oil, thyme and activated yeast mixture. Mix and add the remaining warm water as required to form a soft loose dough. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Knead until the dough is very pliable and smooth, which should take about 7–10 minutes by hand, or place in a mixer fitted with a dough hook and beat for 4–5 minutes, or until the dough is soft and elastic. The dough should still be a little sticky. Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours). Place the dough into the oiled mixing bowl, cover with cling film and leave in a warm place until the dough has trebled in size and is springy to the touch (2–3 hours). In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. In the meantime, for the topping, heat the grapes and red wine in a pan, but not to boiling point. Remove from the heat and leave to cool. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. When the dough has risen, knock it back by gently kneading it again on a lightly floured surface for about 2 minutes. Add the dried cranberries to the dough at this stage. Gently flatten the dough into the spring-form tin and brush with olive oil. Pour over the grapes and red wine. Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes). Cover with cling film and leave to rise in a warm place until it doubles in size (30–40 minutes). Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack. Preheat the oven to 200C/180C Fan/Gas 6. When the dough has doubled in size, sprinkle over the thyme and sugar and bake for about 30–40 minutes. Allow to cool in the tin for 20 minutes. Carefully loosen and transfer to the cooling rack."
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} | 5203a0a47ce8431be3361636a371aad7e7e63fad5f732400131af8f872f32250 | Pepperoni pull apart recipe
An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepperoni_pull_apart_24116_16x9.jpg Nadiya's pepperoni and cheese sharing bread has all the flavours of pizza, but is easier to eat! 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice)80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice) 80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing Method To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! | {
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"title": "Pepperoni pull apart recipe",
"content": "An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepperoni_pull_apart_24116_16x9.jpg Nadiya's pepperoni and cheese sharing bread has all the flavours of pizza, but is easier to eat! 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice)80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice) 80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing Method To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing!"
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} | dfc900396232125e8eaedbd743791518a31b7c9082564b745b9d796c9d842a26 | Brie, bacon and cranberry filo bites recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brie_bacon_and_cranberry_66096_16x9.jpg These easy brie and cranberry Christmassy canapes are best served fresh from the oven so the cheese is melty and hot. You will need a 24-hole mini muffin tin (or two 12-hole mini muffin tins). 2 x sheets of filo pastry (48x25cm/19x10in) 55g/2oz unsalted butter, melted150g/5½oz brie1–2 tsp wholegrain mustard (optional)100g/3½oz cranberry sauce75g/2¾oz smoked back bacon rashers, cut into 1cm/½in stripsfreshly ground black pepper 2 x sheets of filo pastry (48x25cm/19x10in) 55g/2oz unsalted butter, melted 150g/5½oz brie 1–2 tsp wholegrain mustard (optional) 100g/3½oz cranberry sauce 75g/2¾oz smoked back bacon rashers, cut into 1cm/½in strips freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape).Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled.Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape). Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape). Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled. Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled. Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving. | {
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"title": "Brie, bacon and cranberry filo bites recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brie_bacon_and_cranberry_66096_16x9.jpg These easy brie and cranberry Christmassy canapes are best served fresh from the oven so the cheese is melty and hot. You will need a 24-hole mini muffin tin (or two 12-hole mini muffin tins). 2 x sheets of filo pastry (48x25cm/19x10in) 55g/2oz unsalted butter, melted150g/5½oz brie1–2 tsp wholegrain mustard (optional)100g/3½oz cranberry sauce75g/2¾oz smoked back bacon rashers, cut into 1cm/½in stripsfreshly ground black pepper 2 x sheets of filo pastry (48x25cm/19x10in) 55g/2oz unsalted butter, melted 150g/5½oz brie 1–2 tsp wholegrain mustard (optional) 100g/3½oz cranberry sauce 75g/2¾oz smoked back bacon rashers, cut into 1cm/½in strips freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape).Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled.Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape). Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other, placing each at a slight angle to the one underneath (forming a star shape). Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled. Push the stack of pastry squares into one of the holes of a mini muffin tin, to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled. Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard, if using, add a little cranberry sauce and top with a few strips of bacon. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving. Bake for 10–12 minutes, or until the bacon is cooked, the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving."
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} | 649b018a4967316ec803cf3d5e73704198431c2a8c73302dded4549f80bd8b8f | Cranberry and chilli brioche wreath recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cranberry_and_chilli_04299_16x9.jpg Nadiya's brioche wreath is the perfect Christmas centrepiece, complete with a melted camembert in the middle for dipping. 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened250g/9oz camembert with a wooden case (remove any paper or plastic) 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened 250g/9oz camembert with a wooden case (remove any paper or plastic) 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade Method Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. | {
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"title": "Cranberry and chilli brioche wreath recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cranberry_and_chilli_04299_16x9.jpg Nadiya's brioche wreath is the perfect Christmas centrepiece, complete with a melted camembert in the middle for dipping. 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened250g/9oz camembert with a wooden case (remove any paper or plastic) 4 large free-range eggs 1½ tbsp full-fat milk 350g/12oz strong white flour, plus extra for dusting 7g fast-action dried yeast 30g/1oz caster sugar 1 tsp salt 2 tsp chilli flakes 200g/7oz dried cranberries, chopped 200g/7oz unsalted butter, cubed and softened 250g/9oz camembert with a wooden case (remove any paper or plastic) 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade 1 free-range egg, lightly beaten good pinch sea salt 2 tbsp fine-shred marmalade Method Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve."
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} | 91e815a02f9d4ce13f963501d1404031e5804d4900aa41d0edbcdf6b2b65f870 | How to cook parsnips recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_parsnips_11573_16x9.jpg Learn how to cook perfect parsnips in three simple ways. Watch our video guide for easy roast parsnips, mashed parsnips and fried parsnips. 500g (approx. 5 medium) parsnips, peeled and trimmed 500g (approx. 5 medium) parsnips, peeled and trimmed 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepperchopped fresh thyme, to serve (optional) 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepper chopped fresh thyme, to serve (optional) 15g/½oz butter 1 tbsp milkpinch of grated nutmeg (optional)salt and freshly ground black pepperchopped fresh parsley, to serve (optional) 15g/½oz butter 1 tbsp milk pinch of grated nutmeg (optional) salt and freshly ground black pepper chopped fresh parsley, to serve (optional) 2 tbsp olive oil3 tbsp soy sauce 2 tbsp olive oil 3 tbsp soy sauce Method To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways.Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using.To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using.To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Recipe tips To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce. To make the roasted parsnips vegan, swap the honey for syrup. To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_parsnips_11573_16x9.jpg Learn how to cook perfect parsnips in three simple ways. Watch our video guide for easy roast parsnips, mashed parsnips and fried parsnips. 500g (approx. 5 medium) parsnips, peeled and trimmed 500g (approx. 5 medium) parsnips, peeled and trimmed 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepperchopped fresh thyme, to serve (optional) 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepper chopped fresh thyme, to serve (optional) 15g/½oz butter 1 tbsp milkpinch of grated nutmeg (optional)salt and freshly ground black pepperchopped fresh parsley, to serve (optional) 15g/½oz butter 1 tbsp milk pinch of grated nutmeg (optional) salt and freshly ground black pepper chopped fresh parsley, to serve (optional) 2 tbsp olive oil3 tbsp soy sauce 2 tbsp olive oil 3 tbsp soy sauce Method To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways.Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using.To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using.To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Recipe tips To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce. To make the roasted parsnips vegan, swap the honey for syrup. To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives."
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} | ebfa623f7b110efd3df3ee6a2ecdfe68c5d9e9e3f40d85ddda1bfd69d6446b27 | Hot mustard pickle recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_mustard_pickle_87973_16x9.jpg Transform a glut of vegetables into a delicious homemade pickle. 250g/9oz green beans, trimmed, cut into 1.5cm/⅝in pieces500g/1lb 2oz small cauliflower florets, cut in quarters250g/9oz courgettes, trimmed, cut lengthways into 1cm/½in slices100g/3½oz fine sea salt3 onions, chopped 300ml/10½fl oz malt vinegar300ml/10½fl oz white wine vinegar1 heaped tbsp English mustard powder1 heaped tbsp ground turmeric1 tsp ground ginger1 tsp dried chilli flakes25g/1oz cornflour250g/9oz granulated sugar 250g/9oz green beans, trimmed, cut into 1.5cm/⅝in pieces 500g/1lb 2oz small cauliflower florets, cut in quarters 250g/9oz courgettes, trimmed, cut lengthways into 1cm/½in slices 100g/3½oz fine sea salt 3 onions, chopped 300ml/10½fl oz malt vinegar 300ml/10½fl oz white wine vinegar 1 heaped tbsp English mustard powder 1 heaped tbsp ground turmeric 1 tsp ground ginger 1 tsp dried chilli flakes 25g/1oz cornflour 250g/9oz granulated sugar Method Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.Rinse the vegetables in several changes of cold water.Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally.Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened.Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours. Rinse the vegetables in several changes of cold water. Rinse the vegetables in several changes of cold water. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened. Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating. Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_mustard_pickle_87973_16x9.jpg Transform a glut of vegetables into a delicious homemade pickle. 250g/9oz green beans, trimmed, cut into 1.5cm/⅝in pieces500g/1lb 2oz small cauliflower florets, cut in quarters250g/9oz courgettes, trimmed, cut lengthways into 1cm/½in slices100g/3½oz fine sea salt3 onions, chopped 300ml/10½fl oz malt vinegar300ml/10½fl oz white wine vinegar1 heaped tbsp English mustard powder1 heaped tbsp ground turmeric1 tsp ground ginger1 tsp dried chilli flakes25g/1oz cornflour250g/9oz granulated sugar 250g/9oz green beans, trimmed, cut into 1.5cm/⅝in pieces 500g/1lb 2oz small cauliflower florets, cut in quarters 250g/9oz courgettes, trimmed, cut lengthways into 1cm/½in slices 100g/3½oz fine sea salt 3 onions, chopped 300ml/10½fl oz malt vinegar 300ml/10½fl oz white wine vinegar 1 heaped tbsp English mustard powder 1 heaped tbsp ground turmeric 1 tsp ground ginger 1 tsp dried chilli flakes 25g/1oz cornflour 250g/9oz granulated sugar Method Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.Rinse the vegetables in several changes of cold water.Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally.Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened.Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours. Rinse the vegetables in several changes of cold water. Rinse the vegetables in several changes of cold water. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened. Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating. Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating."
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} | 4db269bd9280424695693db332f6780cee8f7947d81d405225289e6b6b5c4c86 | Orange purée recipe
An average of 4.5 out of 5 stars from 2 ratings Christmassy spiced orange purée recipes works particularly well with turkey or other poultry. It's like cranberry sauce but with oranges! 100g/3½oz orange zest50ml/2fl oz freshly squeezed orange juice150ml/5fl oz extra virgin olive oil20g/¾oz caster sugarpinch saltpinch cayenne pepper 100g/3½oz orange zest 50ml/2fl oz freshly squeezed orange juice 150ml/5fl oz extra virgin olive oil 20g/¾oz caster sugar pinch salt pinch cayenne pepper Method Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest).Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire.Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Orange purée recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Christmassy spiced orange purée recipes works particularly well with turkey or other poultry. It's like cranberry sauce but with oranges! 100g/3½oz orange zest50ml/2fl oz freshly squeezed orange juice150ml/5fl oz extra virgin olive oil20g/¾oz caster sugarpinch saltpinch cayenne pepper 100g/3½oz orange zest 50ml/2fl oz freshly squeezed orange juice 150ml/5fl oz extra virgin olive oil 20g/¾oz caster sugar pinch salt pinch cayenne pepper Method Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest).Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire.Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed."
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"$oid": "68bad5c2eb3bdbfd0cc01713"
} | 0838c7a02b05cb08e6e2f640af60bf71fbc8341b9a45362e5bcb8ae746edb4de | Vegetarian stuffing recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_61147_16x9.jpg An easy veggie stuffing that can be prepared in advance. If cooking from frozen allow an extra 5-10 minutes in the oven. 40g/1½oz butter2 onions, finely chopped8 sage leaves, finely chopped125g/4½oz fresh breadcrumbs1 free-range egg, beatensalt and freshly ground black pepper, to taste 40g/1½oz butter 2 onions, finely chopped 8 sage leaves, finely chopped 125g/4½oz fresh breadcrumbs 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. | {
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"title": "Vegetarian stuffing recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_61147_16x9.jpg An easy veggie stuffing that can be prepared in advance. If cooking from frozen allow an extra 5-10 minutes in the oven. 40g/1½oz butter2 onions, finely chopped8 sage leaves, finely chopped125g/4½oz fresh breadcrumbs1 free-range egg, beatensalt and freshly ground black pepper, to taste 40g/1½oz butter 2 onions, finely chopped 8 sage leaves, finely chopped 125g/4½oz fresh breadcrumbs 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp."
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} | afb2af1abf46d9df85d3495aa0387be2528b3e3455d9e7a09576994bc65a85ce | Chocolate and chestnut Christmas log recipe
An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_chestnut_69367_16x9.jpg You'll definitely want seconds of this moist, brownie-like cake! The coffee stops it being overly sweet and chestnut purée adds an extra festive touch. 225g/8oz plain chocolate, roughly chopped1 tsp strong instant coffee powder5 free-range eggs, separated140g/5oz caster sugaricing sugar, for dustingholly leaves and berries, to decorate (optional) 225g/8oz plain chocolate, roughly chopped 1 tsp strong instant coffee powder 5 free-range eggs, separated 140g/5oz caster sugar icing sugar, for dusting holly leaves and berries, to decorate (optional) 150ml/5fl oz double cream3 tbsp sweetened chestnut purée 150ml/5fl oz double cream 3 tbsp sweetened chestnut purée Method Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Preheat oven to 200C/400F/Gas 6.Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake.Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.)Serve dusted with icing sugar and garnish with holly leaves and berries. Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake. Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.) Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.) Serve dusted with icing sugar and garnish with holly leaves and berries. Serve dusted with icing sugar and garnish with holly leaves and berries. Recipe tips To help assemble the roulade without cracking it is important you do not cover the cake with a tea-towel when cooling or pre-roll the cake before adding the filling (as you might do with a normal Swiss roll). If this cake is to be used as a Yule log the tendency to crack is a positive advantage: the firm skin will crack very like the bark of a tree. Sprigs of holly or marzipan toadstools help give a festive look, and a dusting of icing sugar looks like snow. | {
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"title": "Chocolate and chestnut Christmas log recipe",
"content": "An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_chestnut_69367_16x9.jpg You'll definitely want seconds of this moist, brownie-like cake! The coffee stops it being overly sweet and chestnut purée adds an extra festive touch. 225g/8oz plain chocolate, roughly chopped1 tsp strong instant coffee powder5 free-range eggs, separated140g/5oz caster sugaricing sugar, for dustingholly leaves and berries, to decorate (optional) 225g/8oz plain chocolate, roughly chopped 1 tsp strong instant coffee powder 5 free-range eggs, separated 140g/5oz caster sugar icing sugar, for dusting holly leaves and berries, to decorate (optional) 150ml/5fl oz double cream3 tbsp sweetened chestnut purée 150ml/5fl oz double cream 3 tbsp sweetened chestnut purée Method Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Preheat oven to 200C/400F/Gas 6.Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake.Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.)Serve dusted with icing sugar and garnish with holly leaves and berries. Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch. Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover). To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake. When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake. Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.) Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.) Serve dusted with icing sugar and garnish with holly leaves and berries. Serve dusted with icing sugar and garnish with holly leaves and berries. Recipe tips To help assemble the roulade without cracking it is important you do not cover the cake with a tea-towel when cooling or pre-roll the cake before adding the filling (as you might do with a normal Swiss roll). If this cake is to be used as a Yule log the tendency to crack is a positive advantage: the firm skin will crack very like the bark of a tree. Sprigs of holly or marzipan toadstools help give a festive look, and a dusting of icing sugar looks like snow."
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} | 3628825ef5443e1273236baec8668284db4891e9b08efd4b40059f4f1f0a167a | Easy sage and onion stuffing recipe
An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sageonionstuffing_3580_16x9.jpg Homemade stuffing is easy to make from everyday ingredients and makes Christmas dinner that much more special. 4 large onions10 sage leaves125g/¼lb of breadcrumbs40g/1½oz buttersalt and pepper to taste1 egg 4 large onions 10 sage leaves 125g/¼lb of breadcrumbs 40g/1½oz butter salt and pepper to taste 1 egg Method Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. | {
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"content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sageonionstuffing_3580_16x9.jpg Homemade stuffing is easy to make from everyday ingredients and makes Christmas dinner that much more special. 4 large onions10 sage leaves125g/¼lb of breadcrumbs40g/1½oz buttersalt and pepper to taste1 egg 4 large onions 10 sage leaves 125g/¼lb of breadcrumbs 40g/1½oz butter salt and pepper to taste 1 egg Method Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with."
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} | a01b72246b5061d968bac943634e98945e7a4400bea1f5ef03e159c3f3e3ba38 | Prune and chestnut stuffing recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/myfavouritestuffing_13964_16x9.jpg Hugh Fearnley-Whittingstall shares his top Christmas stuffing recipe for the turkey. 500g/1lb2oz chestnuts1 whole head celery, washed and chopped1 small onion, finely chopped 25g/1oz butter12 plump prunes, stoned1 tbsp chopped parsley1 egg, beatensalt and black pepperthe turkey's liver, trimmed washed and finely chopped50g/2oz fresh breadcrumbs 500g/1lb2oz chestnuts 1 whole head celery, washed and chopped 1 small onion, finely chopped 25g/1oz butter 12 plump prunes, stoned 1 tbsp chopped parsley 1 egg, beaten salt and black pepper the turkey's liver, trimmed washed and finely chopped 50g/2oz fresh breadcrumbs Method Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on topServe slices of the stuffing with the turkey. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top Serve slices of the stuffing with the turkey. Serve slices of the stuffing with the turkey. | {
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"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/myfavouritestuffing_13964_16x9.jpg Hugh Fearnley-Whittingstall shares his top Christmas stuffing recipe for the turkey. 500g/1lb2oz chestnuts1 whole head celery, washed and chopped1 small onion, finely chopped 25g/1oz butter12 plump prunes, stoned1 tbsp chopped parsley1 egg, beatensalt and black pepperthe turkey's liver, trimmed washed and finely chopped50g/2oz fresh breadcrumbs 500g/1lb2oz chestnuts 1 whole head celery, washed and chopped 1 small onion, finely chopped 25g/1oz butter 12 plump prunes, stoned 1 tbsp chopped parsley 1 egg, beaten salt and black pepper the turkey's liver, trimmed washed and finely chopped 50g/2oz fresh breadcrumbs Method Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on topServe slices of the stuffing with the turkey. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top Serve slices of the stuffing with the turkey. Serve slices of the stuffing with the turkey."
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} | b1b6b99e3348ccae778422f20540dc6a86eec2148ee17afb93da0628afcf2094 | Party vol-au-vents recipe
For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.)Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes.Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs.Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold. For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.) For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.) Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes. Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs. Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold. | {
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"title": "Party vol-au-vents recipe",
"content": "For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.)Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes.Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs.Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold. For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.) For the pastry, preheat the oven to 200C/400F/Gas 6 and line a large baking tray with greaseproof paper. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm/2½in squares. Score a smaller square inside each one, leaving a 75mm/¼in border. (Take care not to cut the pastry all the way through.) Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Bake the pastry squares in the oven for 18-20 minutes, or until puffed up and golden-brown. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Remove from the oven and transfer to a wire rack to cool. When cool carefully remove the central square of pastry from each one. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes. Meanwhile, for the smoked haddock and prawn filling, place the haddock in a saucepan with the milk, bring to a simmer, switch off the heat and leave the fish to cook in the residual heat for ten minutes. Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. Drain the haddock, reserving the milk. Set the haddock aside to cool slighly, then remove the skin. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs. For the sauce, pour the reserved milk into a saucepan and add the onion, bay leaves and thyme. Bring to a gentle simmer, then remove from the heat and leave to infuse for ten minutes. Strain the milk through a sieve into a jug and discard the onion and herbs. Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Melt the butter in a non-stick saucepan over a low heat, add the flour and cook for a few seconds, stirring constantly. Stir in the hot infused milk slowly, and cook for 1-2 minutes or until the sauce is smooth and thick. Season, to taste, with salt and freshly ground black pepper, remove from the heat and stir in the crème fraîche. Cover with clingfilm and leave to cool. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. Divide the sauce into two portions, flake the haddock into one half of the sauce, checking for any remaining bones and stir in the prawns and chives. For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares onto a baking tray, spoon in the fillings and warm in the oven for 8-10 minutes or until the filling is bubbling. Serve warm or cold."
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} | c2f8e889892a55164089585e27a9c9c0d8981d595e64de07f0dcfce2074704e9 | Candied sweet potatoes recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/candiedsweetpotatoes_78046_16x9.jpg Soft sweet potatoes with melted marshmallow is not the most subtle Thanksgiving side dish, but a wonderful guilty pleasure. 3 orange sweet potatoes, washed3 white sweet potatoes, washed150g/5oz dark brown sugar125g/4oz butter1 tbsp cinnamonvanilla essence 1 orange, juice only150g/5oz marshmallows 3 orange sweet potatoes, washed 3 white sweet potatoes, washed 150g/5oz dark brown sugar 125g/4oz butter 1 tbsp cinnamon vanilla essence 1 orange, juice only 150g/5oz marshmallows Method Heat an oven to oven 200C/400F/Gas 6.Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Heat an oven to oven 200C/400F/Gas 6. Heat an oven to oven 200C/400F/Gas 6. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/candiedsweetpotatoes_78046_16x9.jpg Soft sweet potatoes with melted marshmallow is not the most subtle Thanksgiving side dish, but a wonderful guilty pleasure. 3 orange sweet potatoes, washed3 white sweet potatoes, washed150g/5oz dark brown sugar125g/4oz butter1 tbsp cinnamonvanilla essence 1 orange, juice only150g/5oz marshmallows 3 orange sweet potatoes, washed 3 white sweet potatoes, washed 150g/5oz dark brown sugar 125g/4oz butter 1 tbsp cinnamon vanilla essence 1 orange, juice only 150g/5oz marshmallows Method Heat an oven to oven 200C/400F/Gas 6.Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Heat an oven to oven 200C/400F/Gas 6. Heat an oven to oven 200C/400F/Gas 6. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted."
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} | ef14e41525bf63b1e0874d56153638f0fd9653960ca3625096fed8ea3ede054b | Ploughman's canapé recipe
An average of 0.0 out of 5 stars from 0 ratings Make the pastry cases ahead of time and use everyday ingredients to create a tasty party nibble in minutes. 150g/5½oz plain flour100g/3½oz cold butter, cut into cubes1 free-range egg, beaten 150g/5½oz plain flour 100g/3½oz cold butter, cut into cubes 1 free-range egg, beaten 1 apple, cored, thinly sliced2 tsp lemon juice4 tbsp mayonnaise60g/2¼oz cheddar, cut into small wedges1 celery stick, thinly sliced3 spring onions, thinly sliced6 cherry tomatoes, halved4 tbsp pickle or chutneychopped celery leaves to garnish 1 apple, cored, thinly sliced 2 tsp lemon juice 4 tbsp mayonnaise 60g/2¼oz cheddar, cut into small wedges 1 celery stick, thinly sliced 3 spring onions, thinly sliced 6 cherry tomatoes, halved 4 tbsp pickle or chutney chopped celery leaves to garnish Method For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin.Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6.Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through.Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning.Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top.Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning. For the filling, coat the apple slices in lemon juice to prevent them from browning. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Recipe tips Once cool, the pastry cases can be stored in an airtight container for up to three days. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Make the pastry cases ahead of time and use everyday ingredients to create a tasty party nibble in minutes. 150g/5½oz plain flour100g/3½oz cold butter, cut into cubes1 free-range egg, beaten 150g/5½oz plain flour 100g/3½oz cold butter, cut into cubes 1 free-range egg, beaten 1 apple, cored, thinly sliced2 tsp lemon juice4 tbsp mayonnaise60g/2¼oz cheddar, cut into small wedges1 celery stick, thinly sliced3 spring onions, thinly sliced6 cherry tomatoes, halved4 tbsp pickle or chutneychopped celery leaves to garnish 1 apple, cored, thinly sliced 2 tsp lemon juice 4 tbsp mayonnaise 60g/2¼oz cheddar, cut into small wedges 1 celery stick, thinly sliced 3 spring onions, thinly sliced 6 cherry tomatoes, halved 4 tbsp pickle or chutney chopped celery leaves to garnish Method For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin.Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6.Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through.Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning.Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top.Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning. For the filling, coat the apple slices in lemon juice to prevent them from browning. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Recipe tips Once cool, the pastry cases can be stored in an airtight container for up to three days."
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} | 96ed0790066c253f9c25dba3132de2a0fe8327ed0fd6abea538f6a8caf26fb69 | Braised cabbage with potatoes recipe
An average of 5.0 out of 5 stars from 3 ratings This braised cabbage dish is easy to make, and even easier to eat. 2 tbsp vegetable oil2 Shetland potatoes, chopped into 1cm cubes200g/7oz savoy cabbage, shredded3 sprigs fresh thymehandful fresh coriander1 lemon, juice only 2 tbsp vegetable oil 2 Shetland potatoes, chopped into 1cm cubes 200g/7oz savoy cabbage, shredded 3 sprigs fresh thyme handful fresh coriander 1 lemon, juice only Method Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft.Add the savoy cabbage and thyme sprigs and sauté for a further four minutes.Add the coriander and lemon juice and stir in gently.To serve, place in a large bowl. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the coriander and lemon juice and stir in gently. Add the coriander and lemon juice and stir in gently. To serve, place in a large bowl. To serve, place in a large bowl. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings This braised cabbage dish is easy to make, and even easier to eat. 2 tbsp vegetable oil2 Shetland potatoes, chopped into 1cm cubes200g/7oz savoy cabbage, shredded3 sprigs fresh thymehandful fresh coriander1 lemon, juice only 2 tbsp vegetable oil 2 Shetland potatoes, chopped into 1cm cubes 200g/7oz savoy cabbage, shredded 3 sprigs fresh thyme handful fresh coriander 1 lemon, juice only Method Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft.Add the savoy cabbage and thyme sprigs and sauté for a further four minutes.Add the coriander and lemon juice and stir in gently.To serve, place in a large bowl. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the coriander and lemon juice and stir in gently. Add the coriander and lemon juice and stir in gently. To serve, place in a large bowl. To serve, place in a large bowl."
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} | 2549a7b744385d32784d5aed1808868e908198c0f1595174f2fa737b745a8e2c | Cranberry, sage and sourdough stuffing recipe
An average of 0.0 out of 5 stars from 0 ratings This meat-free 'stuffing' is prepared in the pan, saving crucial oven space on Christmas day or for any other roast dinner. 200g/7oz butter500g/1lb 2oz finely sliced white onionsfew sprigs thyme, leaves onlyrosemary sprig, leaves only5 garlic cloves, finely chopped1 bay leaf300g/10½oz sourdough bread (day-old or stale), breadcrumbed150g/5½oz dried cranberries15g/½oz freshly chopped sage30g/1oz freshly chopped parsley1 lemon, juice and zestsalt and freshly ground black pepper 200g/7oz butter 500g/1lb 2oz finely sliced white onions few sprigs thyme, leaves only rosemary sprig, leaves only 5 garlic cloves, finely chopped 1 bay leaf 300g/10½oz sourdough bread (day-old or stale), breadcrumbed 150g/5½oz dried cranberries 15g/½oz freshly chopped sage 30g/1oz freshly chopped parsley 1 lemon, juice and zest salt and freshly ground black pepper Method Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. | {
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"title": "Cranberry, sage and sourdough stuffing recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This meat-free 'stuffing' is prepared in the pan, saving crucial oven space on Christmas day or for any other roast dinner. 200g/7oz butter500g/1lb 2oz finely sliced white onionsfew sprigs thyme, leaves onlyrosemary sprig, leaves only5 garlic cloves, finely chopped1 bay leaf300g/10½oz sourdough bread (day-old or stale), breadcrumbed150g/5½oz dried cranberries15g/½oz freshly chopped sage30g/1oz freshly chopped parsley1 lemon, juice and zestsalt and freshly ground black pepper 200g/7oz butter 500g/1lb 2oz finely sliced white onions few sprigs thyme, leaves only rosemary sprig, leaves only 5 garlic cloves, finely chopped 1 bay leaf 300g/10½oz sourdough bread (day-old or stale), breadcrumbed 150g/5½oz dried cranberries 15g/½oz freshly chopped sage 30g/1oz freshly chopped parsley 1 lemon, juice and zest salt and freshly ground black pepper Method Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl."
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} | 5fc23022fa552d3a77088b9aa69e4d0f05a2c98184a233b30ff3f71c3c92c3a1 | Thyme and parsley stuffing recipe
An average of 4.7 out of 5 stars from 3 ratings 1 onion, peeled and finely chopped 1 tbsp vegetable oil2 tsp chopped fresh parsley2 tsp chopped fresh thyme leaves85g/3oz fresh white breadcrumbssalt and freshly ground black pepper1 egg, beaten 1 onion, peeled and finely chopped 1 tbsp vegetable oil 2 tsp chopped fresh parsley 2 tsp chopped fresh thyme leaves 85g/3oz fresh white breadcrumbs salt and freshly ground black pepper 1 egg, beaten Method Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind.Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Sweat the onion in the oil until soft but not coloured. Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Recipe tips If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label. | {
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"title": "Thyme and parsley stuffing recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 1 onion, peeled and finely chopped 1 tbsp vegetable oil2 tsp chopped fresh parsley2 tsp chopped fresh thyme leaves85g/3oz fresh white breadcrumbssalt and freshly ground black pepper1 egg, beaten 1 onion, peeled and finely chopped 1 tbsp vegetable oil 2 tsp chopped fresh parsley 2 tsp chopped fresh thyme leaves 85g/3oz fresh white breadcrumbs salt and freshly ground black pepper 1 egg, beaten Method Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind.Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Sweat the onion in the oil until soft but not coloured. Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Recipe tips If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label."
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} | 668bff62bd36b7868d803d35d25e7f1158dca678fa068a5aff0625ae752fdf26 | Christmas pan bagnat recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03bq0ck.jpg This genius recipe for Christmas leftovers requires no real cooking and no knives and forks. 300g/10½oz cranberries, fresh or frozen200ml/7fl oz orange juice1 pinch ground juniper berries100g/3½oz caster sugar1 large white crusty loaf, such as pugliese, sourdough or pain de campagne2 red onions, finely sliced70g/2½oz rocket leaves500g/1lb 2oz leftover stuffing, roughly chopped750g/1lb 10oz cold leftover cooked meat, such as chicken, turkey, ham or pork3 balls mozzarella, drained and thinly slicedsea salt and freshly ground black pepper 300g/10½oz cranberries, fresh or frozen 200ml/7fl oz orange juice 1 pinch ground juniper berries 100g/3½oz caster sugar 1 large white crusty loaf, such as pugliese, sourdough or pain de campagne 2 red onions, finely sliced 70g/2½oz rocket leaves 500g/1lb 2oz leftover stuffing, roughly chopped 750g/1lb 10oz cold leftover cooked meat, such as chicken, turkey, ham or pork 3 balls mozzarella, drained and thinly sliced sea salt and freshly ground black pepper Method Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool.Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf.Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce.Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve. Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool. Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool. Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf. Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf. Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce. Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce. Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve. Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p03bq0ck.jpg This genius recipe for Christmas leftovers requires no real cooking and no knives and forks. 300g/10½oz cranberries, fresh or frozen200ml/7fl oz orange juice1 pinch ground juniper berries100g/3½oz caster sugar1 large white crusty loaf, such as pugliese, sourdough or pain de campagne2 red onions, finely sliced70g/2½oz rocket leaves500g/1lb 2oz leftover stuffing, roughly chopped750g/1lb 10oz cold leftover cooked meat, such as chicken, turkey, ham or pork3 balls mozzarella, drained and thinly slicedsea salt and freshly ground black pepper 300g/10½oz cranberries, fresh or frozen 200ml/7fl oz orange juice 1 pinch ground juniper berries 100g/3½oz caster sugar 1 large white crusty loaf, such as pugliese, sourdough or pain de campagne 2 red onions, finely sliced 70g/2½oz rocket leaves 500g/1lb 2oz leftover stuffing, roughly chopped 750g/1lb 10oz cold leftover cooked meat, such as chicken, turkey, ham or pork 3 balls mozzarella, drained and thinly sliced sea salt and freshly ground black pepper Method Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool.Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf.Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce.Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve. Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool. Heat the cranberries, orange juice and juniper in a saucepan until the mixture is boiling. Stir in the sugar and reduce the heat until the mixture is simmering, stirring well until the sugar has dissolved. Simmer for 5-8 minutes, stirring occasionally, until the cranberries have all burst and the mixture has thickened. Season with salt and black pepper and set aside to cool. Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf. Meanwhile, cut one-quarter from the top of the loaf - set aside this ‘lid’. Scoop out all the bread from inside the loaf and reserve for making breadcrumbs that can be frozen for use in another recipe. Spread some of the cranberry sauce into the bottom of the hollowed-out loaf. Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce. Add the red onion, rocket, stuffing, leftover meat and mozzarella slices to the loaf in layers until everything has been used up. Season each layer with a little salt and black pepper. Finish with a layer of cranberry sauce. Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve. Place the ‘lid’ on top of the loaf. Wrap the loaf tightly in cling film and chill in the fridge for at least 1 hour, but preferably overnight (it will keep for up to 5 days). Unwrap and cut into wedges to serve."
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} | a39abdaef990f4405b7e39c4e6136308d755527be4ffbbcd74b4bebb3266f182 | Caramel soda bread recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_soda_bread_33121_16x9.jpg Nadiya's chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy. 350g/12oz plain flour, plus extra for dusting½ tsp bicarbonate of soda25g/1oz caster sugar½ tsp salt100g/3½oz dark chocolate, roughly chopped (or chocolate chips)300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice)1 tbsp vanilla bean paste12 chocolate-covered caramels1 tsp cocoa powder, for dusting75g/2½oz dark chocolate, melted 350g/12oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda 25g/1oz caster sugar ½ tsp salt 100g/3½oz dark chocolate, roughly chopped (or chocolate chips) 300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice) 1 tbsp vanilla bean paste 12 chocolate-covered caramels 1 tsp cocoa powder, for dusting 75g/2½oz dark chocolate, melted Method Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.Mix the vanilla paste into the buttermilk.Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in.Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Mix the vanilla paste into the buttermilk. Mix the vanilla paste into the buttermilk. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Recipe tips This caramel soda bread is best eaten fresh, so don't hold back! | {
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"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_soda_bread_33121_16x9.jpg Nadiya's chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy. 350g/12oz plain flour, plus extra for dusting½ tsp bicarbonate of soda25g/1oz caster sugar½ tsp salt100g/3½oz dark chocolate, roughly chopped (or chocolate chips)300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice)1 tbsp vanilla bean paste12 chocolate-covered caramels1 tsp cocoa powder, for dusting75g/2½oz dark chocolate, melted 350g/12oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda 25g/1oz caster sugar ½ tsp salt 100g/3½oz dark chocolate, roughly chopped (or chocolate chips) 300ml/10fl oz buttermilk (or whole milk mixed with 3 tbsp lemon juice) 1 tbsp vanilla bean paste 12 chocolate-covered caramels 1 tsp cocoa powder, for dusting 75g/2½oz dark chocolate, melted Method Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together.Mix the vanilla paste into the buttermilk.Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in.Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Preheat the oven to 200C/180C Fan/Gas 6. Dust a baking tray with a little flour. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Put the flour, bicarbonate of soda, sugar, salt and chocolate into a large bowl and mix together. Mix the vanilla paste into the buttermilk. Mix the vanilla paste into the buttermilk. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25cm x 25cm/10in x 10in. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Using a sharp knife, cut into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Bake for 30 minutes. Once baked, leave the bread on the tray for 10 minutes. Dust with cocoa powder and drizzle with the melted chocolate. Recipe tips This caramel soda bread is best eaten fresh, so don't hold back!"
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} | 9d638493fc75471ecaf79413ac0885ba7bb229bc28578380107a8aa07f0afb7c | Plum clafoutis recipe
An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumclafoutis_11536_16x9.jpg Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud. 125ml/4½fl oz milk125ml/4½fl oz double cream2-3 drops vanilla essence4 free-range eggs170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter500g/1lb 2oz plums, cut in half, stones removed2 tbsp brown sugar30g/1oz flaked almonds (optional)icing sugar, for dustingdouble cream, to serve 125ml/4½fl oz milk 125ml/4½fl oz double cream 2-3 drops vanilla essence 4 free-range eggs 170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter 500g/1lb 2oz plums, cut in half, stones removed 2 tbsp brown sugar 30g/1oz flaked almonds (optional) icing sugar, for dusting double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Dust with icing sugar and serve immediately with cream. | {
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"content": "An average of 4.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumclafoutis_11536_16x9.jpg Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud. 125ml/4½fl oz milk125ml/4½fl oz double cream2-3 drops vanilla essence4 free-range eggs170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter500g/1lb 2oz plums, cut in half, stones removed2 tbsp brown sugar30g/1oz flaked almonds (optional)icing sugar, for dustingdouble cream, to serve 125ml/4½fl oz milk 125ml/4½fl oz double cream 2-3 drops vanilla essence 4 free-range eggs 170g/6oz caster sugar 1 tbsp plain flour 30g/1oz butter 500g/1lb 2oz plums, cut in half, stones removed 2 tbsp brown sugar 30g/1oz flaked almonds (optional) icing sugar, for dusting double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside. Dust with icing sugar and serve immediately with cream. Dust with icing sugar and serve immediately with cream."
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} | 4e5c92faa820e373bad2236b771cc03f137b63c17925ec64e3d8558349a45d85 | Crispy gnocchi with Sichuan crème fraîche recipe
Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_gnocchi_and_23992_16x9.jpg This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good. 500g/1lb 2oz gnocchi1 Hispi (or ‘sweetheart’ cabbage), roughly sliced500g/1lb 2oz crème fraîche1 tsp sea salt flakes2 tsp Sichuan peppercorns, lightly crushed2 bay leaves50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs)50g/1¾oz cheddar 500g/1lb 2oz gnocchi 1 Hispi (or ‘sweetheart’ cabbage), roughly sliced 500g/1lb 2oz crème fraîche 1 tsp sea salt flakes 2 tsp Sichuan peppercorns, lightly crushed 2 bay leaves 50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs) 50g/1¾oz cheddar Method Preheat the oven to 200C/180C Fan/Gas 6.Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin.Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Recipe tips If you can’t get Sichuan peppercorns, plain black peppercorns will work. | {
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"content": "Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_gnocchi_and_23992_16x9.jpg This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good. 500g/1lb 2oz gnocchi1 Hispi (or ‘sweetheart’ cabbage), roughly sliced500g/1lb 2oz crème fraîche1 tsp sea salt flakes2 tsp Sichuan peppercorns, lightly crushed2 bay leaves50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs)50g/1¾oz cheddar 500g/1lb 2oz gnocchi 1 Hispi (or ‘sweetheart’ cabbage), roughly sliced 500g/1lb 2oz crème fraîche 1 tsp sea salt flakes 2 tsp Sichuan peppercorns, lightly crushed 2 bay leaves 50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs) 50g/1¾oz cheddar Method Preheat the oven to 200C/180C Fan/Gas 6.Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin.Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown. Recipe tips If you can’t get Sichuan peppercorns, plain black peppercorns will work."
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} | 6265d7e38c53c157d5117aae7182fe4fac6cf114e700aa12e3c5a823df236fde | Butter bean and feta bake recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butterbean_feta_bake_39817_16x9.jpg Remember the viral baked feta pasta? It’s back, but this time using creamy butter beans instead of pasta. Serve on sourdough for the ultimate beans on toast. 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. | {
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"title": "Butter bean and feta bake recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butterbean_feta_bake_39817_16x9.jpg Remember the viral baked feta pasta? It’s back, but this time using creamy butter beans instead of pasta. Serve on sourdough for the ultimate beans on toast. 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 200g/7oz feta 250g/9oz cherry tomatoes 400g tin butter beans, drained 4 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling 2 tsp Italian dried herbs 150g/5½oz frozen spinach splash milk, to loosen (if needed) salt and freshly ground black pepper 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) 2 thick slices sourdough, toasted handful mint leaves, torn (optional) ½ tsp chilli flakes (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. Bake for 20 minutes. Bake for 20 minutes. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil. Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil."
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} | 7bb813209c14e0476d6f1027505ea95ca7fe5e342ce4765130bb0c4a5baff9ec | Steak with squash, gorgonzola and sage recipe
Flash-roasted steak with squash, gorgonzola and sage An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flash-roasted_steak_with_32754_16x9.jpg This all-in-one steak dinner is sure to impress – blue cheese, squash and sage complement the steak perfectly. Based on three servings, each provides 658 kcals, 46g protein, 23g carbohydrates (of which 13g sugars) 41g fat (of which 13.5g saturates), 9g fibre and 0.9g salt. 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in slices1 red onion, thickly sliced4 tbsp olive oil1 tsp chilli flakes20g/¾oz fresh sage leaves2 thick rump steaks300g/10½oz Tenderstem broccoli1 red chilli, finely chopped½ lemon, juice only2 tbsp extra virgin olive oil100g/3½oz gorgonzola, or any blue cheese, crumbledsea salt flakes and freshly ground black pepper 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in slices 1 red onion, thickly sliced 4 tbsp olive oil 1 tsp chilli flakes 20g/¾oz fresh sage leaves 2 thick rump steaks 300g/10½oz Tenderstem broccoli 1 red chilli, finely chopped ½ lemon, juice only 2 tbsp extra virgin olive oil 100g/3½oz gorgonzola, or any blue cheese, crumbled sea salt flakes and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes.Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside.Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes.Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside.Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes. Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside. Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside. Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes. Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside. Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside. Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Recipe tips You can use any type of squash you like, such as butternut, kabocha or acorn squash. | {
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"content": "Flash-roasted steak with squash, gorgonzola and sage An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flash-roasted_steak_with_32754_16x9.jpg This all-in-one steak dinner is sure to impress – blue cheese, squash and sage complement the steak perfectly. Based on three servings, each provides 658 kcals, 46g protein, 23g carbohydrates (of which 13g sugars) 41g fat (of which 13.5g saturates), 9g fibre and 0.9g salt. 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in slices1 red onion, thickly sliced4 tbsp olive oil1 tsp chilli flakes20g/¾oz fresh sage leaves2 thick rump steaks300g/10½oz Tenderstem broccoli1 red chilli, finely chopped½ lemon, juice only2 tbsp extra virgin olive oil100g/3½oz gorgonzola, or any blue cheese, crumbledsea salt flakes and freshly ground black pepper 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in slices 1 red onion, thickly sliced 4 tbsp olive oil 1 tsp chilli flakes 20g/¾oz fresh sage leaves 2 thick rump steaks 300g/10½oz Tenderstem broccoli 1 red chilli, finely chopped ½ lemon, juice only 2 tbsp extra virgin olive oil 100g/3½oz gorgonzola, or any blue cheese, crumbled sea salt flakes and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes.Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside.Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes.Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside.Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Tip the squash, onion, 2 tablespoons of the olive oil, the chilli flakes and 1 teaspoon of sea salt into a roasting tin large enough to hold everything in one layer, mix well, then scatter over one third of the sage leaves. Roast for 20 minutes. Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside. Meanwhile, finely chop half the remaining sage leaves. Pop half of them into a shallow bowl with the remaining 2 tablespoons of olive oil and some black pepper, then add the steaks and gently turn them to coat in the sage oil. Set aside. Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. Put the broccoli in a large bowl, pour over a kettleful of boiling water and leave to sit for 2 minutes, then drain well. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes. After 20 minutes, add the broccoli to the roasting tin with a splash more olive oil, turn the oven down to 200C/180C Fan/Gas 6, and roast for 10 minutes. Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside. Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside. Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Once the broccoli has had 10 minutes, lay the steaks over the vegetables and bake for a further 9–10 minutes for rare to medium-rare, 13 minutes for medium, or 15 minutes for well-done. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Take the steaks out of the roasting tin and place on a plate. Add a couple of tablespoons of the chilli and lemon dressing, cover loosely with foil and leave to rest for 10 minutes. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Slice the steaks and scatter over the vegetables, along with the remaining dressing and the crumbled gorgonzola. Serve hot. Recipe tips You can use any type of squash you like, such as butternut, kabocha or acorn squash."
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} | b3dfcbf834cca077591d0a3854083fc6a33a2cd7bc9ab7c431e279542a7dc70c | Tortellini soup recipe
An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortellini_soup_31280_16x9.jpg Shop-bought tortellini is transformed into a nourishing, chilli-spiked soup. Finish with a mountain of salty Parmesan. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, thinly sliced½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock250g/9oz pack sausage tortellini or other tortellini of your choice50g/1¾oz baby spinach20g/¾oz grated Parmesan salt 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced ½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock 250g/9oz pack sausage tortellini or other tortellini of your choice 50g/1¾oz baby spinach 20g/¾oz grated Parmesan salt Method Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour.Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes.Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta.Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. | {
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"title": "Tortellini soup recipe",
"content": "An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortellini_soup_31280_16x9.jpg Shop-bought tortellini is transformed into a nourishing, chilli-spiked soup. Finish with a mountain of salty Parmesan. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, thinly sliced½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock250g/9oz pack sausage tortellini or other tortellini of your choice50g/1¾oz baby spinach20g/¾oz grated Parmesan salt 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced ½–1 tsp dried chilli flakes 900ml/1½ pints fresh chicken stock 250g/9oz pack sausage tortellini or other tortellini of your choice 50g/1¾oz baby spinach 20g/¾oz grated Parmesan salt Method Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour.Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes.Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta.Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Heat the oil over a medium–high heat in a large, heavy bottomed saucepan. Once it’s shimmering, add the onion and a large pinch of salt. Gently fry for 8–10 minutes until soft and starting to colour. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Stir in the garlic and chilli flakes, then cook for a further 1–2 minutes until the garlic is soft and fragrant. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes. You’ll need to stir it every minute or so to wilt the spinach – but be careful not to break up the pasta. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan. Taste the soup to see if it needs any more salt before serving in warm bowls topped with a very generous shower of Parmesan."
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} | e1250ef596bbbff966182764aa1384471bb78c9b6b7cc04b59e3118ac265958d | Tandoori chicken traybake with aubergines recipe
Tandoori chicken traybake with aubergines, tomatoes and onions An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_93571_16x9.jpg I make variations of homemade tandoori chicken all the time – yoghurt, garlic, ginger, lemon juice and smoked paprika in the marinade are a constant, the other spices vary – and I was delighted to find that store-bought garam masala adds a lovely smoked depth to the chicken. 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil5cm/2in piece fresh root ginger, peeled and finely grated2 garlic cloves, finely grated1 lemon, zest and juice 3 tsp garam masala1 heaped tsp smoked paprika 1 tsp red chilli powder (optional)1 tsp sea salt flakes15 fresh curry leaves (optional) 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil 5cm/2in piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated 1 lemon, zest and juice 3 tsp garam masala 1 heaped tsp smoked paprika 1 tsp red chilli powder (optional) 1 tsp sea salt flakes 15 fresh curry leaves (optional) 1kg/2lb 4oz chicken thighs, skin-on and bone-in2 medium aubergines, cut into 2.5cm/1in half moons400g/14oz large tomatoes, quartered2 medium red onions, quartered2 tbsp neutral oil1 tsp freshly ground coriander1 tsp ground cumin1 tsp sea salt flakes 1kg/2lb 4oz chicken thighs, skin-on and bone-in 2 medium aubergines, cut into 2.5cm/1in half moons 400g/14oz large tomatoes, quartered 2 medium red onions, quartered 2 tbsp neutral oil 1 tsp freshly ground coriander 1 tsp ground cumin 1 tsp sea salt flakes 100g/3½oz full-fat Greek-style yoghurt10g/⅓oz fresh coriander leaves5g/⅛oz fresh mint leaves1cm/½in piece fresh root ginger, peeled and finely gratedsea salt flakes, to taste 100g/3½oz full-fat Greek-style yoghurt 10g/⅓oz fresh coriander leaves 5g/⅛oz fresh mint leaves 1cm/½in piece fresh root ginger, peeled and finely grated sea salt flakes, to taste hot rice or flatbreadsfresh coriander, choppedlime wedges to serve hot rice or flatbreads fresh coriander, chopped lime wedges to serve Method To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day.Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes.While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Recipe tips Try adding fresh curry leaves if you can find them – the rest of the ingredients are easy to pick up on your way home from work. | {
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"content": "Tandoori chicken traybake with aubergines, tomatoes and onions An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_93571_16x9.jpg I make variations of homemade tandoori chicken all the time – yoghurt, garlic, ginger, lemon juice and smoked paprika in the marinade are a constant, the other spices vary – and I was delighted to find that store-bought garam masala adds a lovely smoked depth to the chicken. 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil5cm/2in piece fresh root ginger, peeled and finely grated2 garlic cloves, finely grated1 lemon, zest and juice 3 tsp garam masala1 heaped tsp smoked paprika 1 tsp red chilli powder (optional)1 tsp sea salt flakes15 fresh curry leaves (optional) 200g/7oz full-fat Greek-style yoghurt 2 tbsp neutral oil 5cm/2in piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated 1 lemon, zest and juice 3 tsp garam masala 1 heaped tsp smoked paprika 1 tsp red chilli powder (optional) 1 tsp sea salt flakes 15 fresh curry leaves (optional) 1kg/2lb 4oz chicken thighs, skin-on and bone-in2 medium aubergines, cut into 2.5cm/1in half moons400g/14oz large tomatoes, quartered2 medium red onions, quartered2 tbsp neutral oil1 tsp freshly ground coriander1 tsp ground cumin1 tsp sea salt flakes 1kg/2lb 4oz chicken thighs, skin-on and bone-in 2 medium aubergines, cut into 2.5cm/1in half moons 400g/14oz large tomatoes, quartered 2 medium red onions, quartered 2 tbsp neutral oil 1 tsp freshly ground coriander 1 tsp ground cumin 1 tsp sea salt flakes 100g/3½oz full-fat Greek-style yoghurt10g/⅓oz fresh coriander leaves5g/⅛oz fresh mint leaves1cm/½in piece fresh root ginger, peeled and finely gratedsea salt flakes, to taste 100g/3½oz full-fat Greek-style yoghurt 10g/⅓oz fresh coriander leaves 5g/⅛oz fresh mint leaves 1cm/½in piece fresh root ginger, peeled and finely grated sea salt flakes, to taste hot rice or flatbreadsfresh coriander, choppedlime wedges to serve hot rice or flatbreads fresh coriander, chopped lime wedges to serve Method To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day.Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes.While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the marinade, mix all the marinade ingredients together in a large bowl. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. To make the chicken traybake, slash the chicken thighs a few times with a sharp knife, then add them to the bowl with the marinade and gently turn them to coat. (I use disposable gloves for this.) Let the chicken marinate for 20 minutes while you prep the other ingredients, or overnight in the fridge if you’re eating the next day. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Tip the aubergine, tomatoes and red onion into a large roasting tin with the oil, freshly ground coriander, cumin and sea salt flakes, and mix well to coat. Top with the marinated chicken, including the remaining yoghurt marinade, then transfer to the oven to roast for 45 minutes. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. While the chicken is in the oven, make the coriander dressing. Add the yoghurt, coriander, mint and ginger to a blender or food processor and blend. Taste and adjust the salt as needed. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Let the chicken rest for 10 minutes, then serve with the coriander dressing, chopped coriander, lime wedges and rice or hot flatbreads. Recipe tips Try adding fresh curry leaves if you can find them – the rest of the ingredients are easy to pick up on your way home from work."
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} | cc5709f4030db2549c3afc45ed4becc38bc154fd8068bca62326fd5c5a553425 | Roast parsnip and rosemary soup recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_parsnip_and_79879_16x9.jpg Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt. 600g/1lb 5oz parsnips, peeled and roughly chopped4 tbsp olive oil50g/1¾oz butter225g/8oz onion, thinly sliced1 tbsp dried rosemary2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 600g/1lb 5oz parsnips, peeled and roughly chopped 4 tbsp olive oil 50g/1¾oz butter 225g/8oz onion, thinly sliced 1 tbsp dried rosemary 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips on a roasting tray with half the olive oil and toss to coat.Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.Add the roasted parsnip and the remaining ingredients. Bring to the boil.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper. Recipe tips If you want to make sure the soup is gluten-free, check the stock doesn't contain any gluten. | {
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"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_parsnip_and_79879_16x9.jpg Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt. 600g/1lb 5oz parsnips, peeled and roughly chopped4 tbsp olive oil50g/1¾oz butter225g/8oz onion, thinly sliced1 tbsp dried rosemary2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 600g/1lb 5oz parsnips, peeled and roughly chopped 4 tbsp olive oil 50g/1¾oz butter 225g/8oz onion, thinly sliced 1 tbsp dried rosemary 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips on a roasting tray with half the olive oil and toss to coat.Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.Add the roasted parsnip and the remaining ingredients. Bring to the boil.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Place the parsnips on a roasting tray with half the olive oil and toss to coat. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper. Recipe tips If you want to make sure the soup is gluten-free, check the stock doesn't contain any gluten."
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} | 61e3f4c5adb757b5c82c5931743882bc2d27e59265447b291633accf493e1f11 | Blueberry cinnamon rolls recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_swirls_78573_16x9.jpg These delicious blueberry cinnamon rolls are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts. Equipment and preparation: You will need a 23cm/9in round springform tin. 420g/15oz strong white flour, plus extra for dusting4 tbsp caster sugar2 tsp dried fast-action yeast100ml/3½fl oz milk40g/1½oz butter, plus extra for greasingoil, for greasing 420g/15oz strong white flour, plus extra for dusting 4 tbsp caster sugar 2 tsp dried fast-action yeast 100ml/3½fl oz milk 40g/1½oz butter, plus extra for greasing oil, for greasing 150g/5½oz blueberries, halved1 orange, zest only1 tsp ground cinnamongrating of nutmeg4 tbsp brown sugar 150g/5½oz blueberries, halved 1 orange, zest only 1 tsp ground cinnamon grating of nutmeg 4 tbsp brown sugar 1 free-range egg, beaten for glazing70g/2½oz icing sugar1–2 tbsp lemon juice or watercandied walnuts, to decorate 1 free-range egg, beaten for glazing 70g/2½oz icing sugar 1–2 tbsp lemon juice or water candied walnuts, to decorate Method For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed.Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin.To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size againPreheat the oven to 200C/180C Fan/Gas 6. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy. For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed. Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin. To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_swirls_78573_16x9.jpg These delicious blueberry cinnamon rolls are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts. Equipment and preparation: You will need a 23cm/9in round springform tin. 420g/15oz strong white flour, plus extra for dusting4 tbsp caster sugar2 tsp dried fast-action yeast100ml/3½fl oz milk40g/1½oz butter, plus extra for greasingoil, for greasing 420g/15oz strong white flour, plus extra for dusting 4 tbsp caster sugar 2 tsp dried fast-action yeast 100ml/3½fl oz milk 40g/1½oz butter, plus extra for greasing oil, for greasing 150g/5½oz blueberries, halved1 orange, zest only1 tsp ground cinnamongrating of nutmeg4 tbsp brown sugar 150g/5½oz blueberries, halved 1 orange, zest only 1 tsp ground cinnamon grating of nutmeg 4 tbsp brown sugar 1 free-range egg, beaten for glazing70g/2½oz icing sugar1–2 tbsp lemon juice or watercandied walnuts, to decorate 1 free-range egg, beaten for glazing 70g/2½oz icing sugar 1–2 tbsp lemon juice or water candied walnuts, to decorate Method For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed.Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin.To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size againPreheat the oven to 200C/180C Fan/Gas 6. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy. For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed. Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin. To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up. Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy."
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} | a61823085ad6ff4ad999b16bc70119bd47dcee9caa7a549539bfcbe3540e202d | Gingerbread cake with orange icing recipe
An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_cake_with_69829_16x9.jpg This rich, treacly gingerbread cake is addictively good. Try making it as an alternative to a traditional Christmas cake. 225g/8oz butter, softened225g/8oz light muscovado sugar225g/8oz golden syrup225g/8oz black treacle225g/8oz self-raising flour, sifted225g/8oz wholemeal self-raising flour, sifted4 tsp ground ginger2 tbsp stem ginger (from a jar), chopped2 free-range eggs, beaten300ml/10½fl oz milk 225g/8oz butter, softened 225g/8oz light muscovado sugar 225g/8oz golden syrup 225g/8oz black treacle 225g/8oz self-raising flour, sifted 225g/8oz wholemeal self-raising flour, sifted 4 tsp ground ginger 2 tbsp stem ginger (from a jar), chopped 2 free-range eggs, beaten 300ml/10½fl oz milk 150g/5oz icing sugar1 orange, juice and zest 150g/5oz icing sugar 1 orange, juice and zest Method Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.Preheat the oven to 160C/325F/Gas 3.Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment. Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly. Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly. Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined. Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined. Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely. Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Recipe tips To make it easier to measure out syrup and black treacle, warm a metal spoon in boiling water. | {
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"title": "Gingerbread cake with orange icing recipe",
"content": "An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_cake_with_69829_16x9.jpg This rich, treacly gingerbread cake is addictively good. Try making it as an alternative to a traditional Christmas cake. 225g/8oz butter, softened225g/8oz light muscovado sugar225g/8oz golden syrup225g/8oz black treacle225g/8oz self-raising flour, sifted225g/8oz wholemeal self-raising flour, sifted4 tsp ground ginger2 tbsp stem ginger (from a jar), chopped2 free-range eggs, beaten300ml/10½fl oz milk 225g/8oz butter, softened 225g/8oz light muscovado sugar 225g/8oz golden syrup 225g/8oz black treacle 225g/8oz self-raising flour, sifted 225g/8oz wholemeal self-raising flour, sifted 4 tsp ground ginger 2 tbsp stem ginger (from a jar), chopped 2 free-range eggs, beaten 300ml/10½fl oz milk 150g/5oz icing sugar1 orange, juice and zest 150g/5oz icing sugar 1 orange, juice and zest Method Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.Preheat the oven to 160C/325F/Gas 3.Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment. Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly. Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly. Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined. Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined. Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely. Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set. Recipe tips To make it easier to measure out syrup and black treacle, warm a metal spoon in boiling water."
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} | cb98946f3f18e48dc8390e64fe0bebaab6f5b63bca5c7d6520f03e0b643c23d8 | Creamy chicken orzo recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amalfi_chicken_orzo_65081_16x9.jpg A simple pasta dish with a creamy and delicious sauce. Orzo are tiny pasta pearls that create a risotto-like texture. 275g/9¾oz orzo2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated150g/5½oz baby spinach150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper 275g/9¾oz orzo 2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter 1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated 150g/5½oz baby spinach 150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside.Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Serve in bowls. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing. | {
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"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amalfi_chicken_orzo_65081_16x9.jpg A simple pasta dish with a creamy and delicious sauce. Orzo are tiny pasta pearls that create a risotto-like texture. 275g/9¾oz orzo2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated150g/5½oz baby spinach150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper 275g/9¾oz orzo 2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter 1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated 150g/5½oz baby spinach 150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside.Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Serve in bowls. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing."
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} | 3dd034e92bba22bb241552b92872ea9b0d0cdc2bb2c1967140117ed07341699b | Spiced biscotti with an orange syllabub dip recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_biscotti_with_an_57953_16x9.jpg Bling up your biscotti with your choice of festive nuts and fruits. Serve with a zesty syllabub dip. 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped50g/1¾oz pecans or pistachios, roughly chopped3 large free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants 85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped 50g/1¾oz pecans or pistachios, roughly chopped 3 large free-range eggs, beaten 50g/1¾oz caster sugar300ml/10fl oz whipping cream 2 oranges, zest and a little juice4 tbsp whole milk 50g/1¾oz caster sugar 300ml/10fl oz whipping cream 2 oranges, zest and a little juice 4 tbsp whole milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart).Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Serve the syllabub in a dipping bowl alongside the biscotti. | {
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"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_biscotti_with_an_57953_16x9.jpg Bling up your biscotti with your choice of festive nuts and fruits. Serve with a zesty syllabub dip. 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped50g/1¾oz pecans or pistachios, roughly chopped3 large free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 2 tsp baking powder 2 tsp mixed spice 250g/9oz golden caster sugar 1 orange, zest only 85g/3oz raisins or currants 85g/3oz goji berries or dried cranberries 50g/1¾oz cashews or macadamias, roughly chopped 50g/1¾oz pecans or pistachios, roughly chopped 3 large free-range eggs, beaten 50g/1¾oz caster sugar300ml/10fl oz whipping cream 2 oranges, zest and a little juice4 tbsp whole milk 50g/1¾oz caster sugar 300ml/10fl oz whipping cream 2 oranges, zest and a little juice 4 tbsp whole milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart).Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with greaseproof paper or silicone mats. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Put the flour, baking powder, mixed spice and sugar in a bowl and mix. Now add the orange zest, currants, cranberries, macadamias and pistachios and give it a quick mix. Add the beaten egg and bring the dough together by hand. Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Turn the dough out onto a floured surface and divide into 4 pieces. Roll out to about 30cm/12in long and place 2 on each tray (make sure they are spaced apart). Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Bake for 25-30 minutes until the dough has risen and is firm, but it should still look very pale. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Remove from the oven and leave it on the tray. Reduce the oven temperature to 140C/120C Fan/Gas 1. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. Using a bread knife cut 1cm/½in-wide slices diagonally into the dough. Put the slices on a large baking tray and bake for a further 15 minutes until dry and golden-brown. Leave to cool on a wire rack. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. For the syllabub dip, whisk the sugar and cream until soft peaks form when the whisk is removed. Add the orange zest and juice and mix through. Add the milk and mix until it has a dip consistency. Serve the syllabub in a dipping bowl alongside the biscotti. Serve the syllabub in a dipping bowl alongside the biscotti."
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} | 62ab2af1d4c229da4ec6ecefa70fa6a5c7449679fe37718ff32ffbe8ff83c4dc | Kale recipe recipe
How to cook kale An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_kale_13485_16x9.jpg Learn how to cook kale in three quick, easy ways. Try these delicious recipes for kale crisps, kale stir-fry and steamed kale. 100g/3½oz kale, torn or cut into small pieces, large stems removed 100g/3½oz kale, torn or cut into small pieces, large stems removed 1½ tbsp olive oil 1 tsp smoked paprika salt and freshly ground black pepper 1½ tbsp olive oil 1 tsp smoked paprika salt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very thinly sliced1 tsp dried chilli flakes salt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very thinly sliced 1 tsp dried chilli flakes salt and freshly ground black pepper 1 tsp lemon juice 2 tsp olive oilcrushed sea salt 1 tsp lemon juice 2 tsp olive oil crushed sea salt Method To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper.Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt. To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper. To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper. Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt. | {
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"content": "How to cook kale An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_kale_13485_16x9.jpg Learn how to cook kale in three quick, easy ways. Try these delicious recipes for kale crisps, kale stir-fry and steamed kale. 100g/3½oz kale, torn or cut into small pieces, large stems removed 100g/3½oz kale, torn or cut into small pieces, large stems removed 1½ tbsp olive oil 1 tsp smoked paprika salt and freshly ground black pepper 1½ tbsp olive oil 1 tsp smoked paprika salt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very thinly sliced1 tsp dried chilli flakes salt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very thinly sliced 1 tsp dried chilli flakes salt and freshly ground black pepper 1 tsp lemon juice 2 tsp olive oilcrushed sea salt 1 tsp lemon juice 2 tsp olive oil crushed sea salt Method To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper.Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt. To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper. To make the kale crisps, preheat the oven to 140C/120C Fan/Gas 1 and line two baking trays with greaseproof paper. Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Put the kale pieces in a large bowl and add the olive oil and smoked paprika. Mix with your hands, until both sides of the kale are coated in oil and paprika. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. Spread the kale over the lined baking sheets, spaced apart so the leaves don’t overlap. Season with salt and pepper and bake for 10 minutes. Keep an eye on them as they can burn easily. Remove from the oven and leave to cool before serving. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. To make the kale stir-fry, heat the olive oil in a large frying pan or wok over a medium heat. Add the garlic and chilli and fry for 2 minutes. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. Add the kale to the pan with 2 tablespoons of water and season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. To make the steamed kale, fill a large saucepan a quarter of the way up with water and bring to the boil. Put the kale in a steamer, colander or sieve and place over the boiling water. Cover and simmer for 4 minutes. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt. Mix the lemon juice and olive oil together. Transfer the steamed kale to a serving bowl. Add the lemon juice mixture and toss together. Season with crushed sea salt."
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} | cb6d65ebd6e45cda4c38a198027cd7f915c383d03e49943a674b77749bd64298 | Soy and honey chicken with coconut brown rice recipe
An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy_and_honey_chicken_37066_16x9.jpg This quick, easy recipe by MasterChef’s Monica Galetti is inspired by her mother’s home cooking back in New Zealand. Each serving provides 359kcal, 28g protein, 35g carbohydrate (of which 7g sugars), 11g fat (of which 2.5g saturates), 2g fibre and 1.2g salt. 4 tsp clear honey4 tsp soy sauce450g/1 lb boneless, skinless chicken thighs 150g/5oz brown ricepinch salt1 tbsp sesame oil1 tbsp rapeseed oil2 heads of bok choi, halved½ tsp coconut oil1 tsp black sesame seedshandful fresh coriander leaves1 tsp pumpkin seeds, chopped 4 tsp clear honey 4 tsp soy sauce 450g/1 lb boneless, skinless chicken thighs 150g/5oz brown rice pinch salt 1 tbsp sesame oil 1 tbsp rapeseed oil 2 heads of bok choi, halved ½ tsp coconut oil 1 tsp black sesame seeds handful fresh coriander leaves 1 tsp pumpkin seeds, chopped Method In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. Recipe tips It's important to start cooking the chicken in a cold pan so that meat stews as it cooks. If the pan is hot, the honey and soy sauce will caramelise before the meat is cooked through. Recommended wines Devil's Rock Riesling 2013, Peter & Peter Riesling aus der Steillage 2013 or Kendermanns Special Edition Riesling 2013. | {
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"title": "Soy and honey chicken with coconut brown rice recipe",
"content": "An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy_and_honey_chicken_37066_16x9.jpg This quick, easy recipe by MasterChef’s Monica Galetti is inspired by her mother’s home cooking back in New Zealand. Each serving provides 359kcal, 28g protein, 35g carbohydrate (of which 7g sugars), 11g fat (of which 2.5g saturates), 2g fibre and 1.2g salt. 4 tsp clear honey4 tsp soy sauce450g/1 lb boneless, skinless chicken thighs 150g/5oz brown ricepinch salt1 tbsp sesame oil1 tbsp rapeseed oil2 heads of bok choi, halved½ tsp coconut oil1 tsp black sesame seedshandful fresh coriander leaves1 tsp pumpkin seeds, chopped 4 tsp clear honey 4 tsp soy sauce 450g/1 lb boneless, skinless chicken thighs 150g/5oz brown rice pinch salt 1 tbsp sesame oil 1 tbsp rapeseed oil 2 heads of bok choi, halved ½ tsp coconut oil 1 tsp black sesame seeds handful fresh coriander leaves 1 tsp pumpkin seeds, chopped Method In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze. Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). Meanwhile, add the rice, 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes). For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. When the rice is cooked, fluff it with a fork, then stir through the coconut oil, sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. To serve, spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside. Recipe tips It's important to start cooking the chicken in a cold pan so that meat stews as it cooks. If the pan is hot, the honey and soy sauce will caramelise before the meat is cooked through. Recommended wines Devil's Rock Riesling 2013, Peter & Peter Riesling aus der Steillage 2013 or Kendermanns Special Edition Riesling 2013."
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} | e01aa8c185b29caebcbb779b6790e059a9dc05bf1af3deda3b207dad7babe856 | Chicken and wild mushroom pie recipe
For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely.Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes.When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn.Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns.Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.For the pie, preheat the oven to 200C/180C Fan/Gas 6.Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured.Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.)Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool.Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie.Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. For the pie, preheat the oven to 200C/180C Fan/Gas 6. For the pie, preheat the oven to 200C/180C Fan/Gas 6. Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured. Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured. Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool. Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool. Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie. Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie. Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling. Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling. | {
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"title": "Chicken and wild mushroom pie recipe",
"content": "For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely.Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes.When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn.Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns.Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.For the pie, preheat the oven to 200C/180C Fan/Gas 6.Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured.Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.)Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool.Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie.Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. For the pie, preheat the oven to 200C/180C Fan/Gas 6. For the pie, preheat the oven to 200C/180C Fan/Gas 6. Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured. Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured. Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool. Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool. Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie. Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie. Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling. Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling."
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} | 95e155e904f016d376c7a58a74d86849351ec75b2f6c33752d502c487c4080f8 | Chicken noodle soup recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickennoodlesoup_93136_16x9.jpg What beats a comforting bowl of chicken noodle soup? The Hairy Bikers show you how to make chicken noodle soup using leftover chicken. Each serving provides 134kcal, 10g protein, 21g carbohydrate (of which 0g sugars), 1.5g fat (of which 0.3g saturates), 0.4g fibre and 1g salt. 3 chicken carcasses, plus 6 chicken legs2.5 litres/4 pints 8fl oz water3 carrots, peeled, chopped2 celery stalks, trimmed, chopped1 large leek, trimmed, sliced2 large onions, peeled, chopped2 fresh bay leaves1 small bunch fresh thyme1 tsp black peppercorns1 tsp salt flakes150g/5oz rice noodles1 tbsp chopped fresh parsley1-2 tbsp chopped fresh chives, to serve 3 chicken carcasses, plus 6 chicken legs 2.5 litres/4 pints 8fl oz water 3 carrots, peeled, chopped 2 celery stalks, trimmed, chopped 1 large leek, trimmed, sliced 2 large onions, peeled, chopped 2 fresh bay leaves 1 small bunch fresh thyme 1 tsp black peppercorns 1 tsp salt flakes 150g/5oz rice noodles 1 tbsp chopped fresh parsley 1-2 tbsp chopped fresh chives, to serve Method Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley.Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Recipe tips To make sure this noodle soup is gluten-free, use gluten-free stock cubes. | {
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"title": "Chicken noodle soup recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickennoodlesoup_93136_16x9.jpg What beats a comforting bowl of chicken noodle soup? The Hairy Bikers show you how to make chicken noodle soup using leftover chicken. Each serving provides 134kcal, 10g protein, 21g carbohydrate (of which 0g sugars), 1.5g fat (of which 0.3g saturates), 0.4g fibre and 1g salt. 3 chicken carcasses, plus 6 chicken legs2.5 litres/4 pints 8fl oz water3 carrots, peeled, chopped2 celery stalks, trimmed, chopped1 large leek, trimmed, sliced2 large onions, peeled, chopped2 fresh bay leaves1 small bunch fresh thyme1 tsp black peppercorns1 tsp salt flakes150g/5oz rice noodles1 tbsp chopped fresh parsley1-2 tbsp chopped fresh chives, to serve 3 chicken carcasses, plus 6 chicken legs 2.5 litres/4 pints 8fl oz water 3 carrots, peeled, chopped 2 celery stalks, trimmed, chopped 1 large leek, trimmed, sliced 2 large onions, peeled, chopped 2 fresh bay leaves 1 small bunch fresh thyme 1 tsp black peppercorns 1 tsp salt flakes 150g/5oz rice noodles 1 tbsp chopped fresh parsley 1-2 tbsp chopped fresh chives, to serve Method Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley.Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Place the chicken carcasses and drumsticks into a large deep pan and cover with the water. Add the carrots, celery, leek and onions. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Make a bouquet garni with the bay leaves and the thyme by tying the herbs together with kitchen string. Add the bouquet garni to the pan along with the peppercorns and salt. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. Cover the pan with the lid and bring the mixture to the boil, then reduce the heat until it is simmering. Simmer for about two hours, skimming off any scum that rises to the surface of the liquid from time to time. Set aside to cool slightly, then strain the stock into a smaller pan. Pick the meat from the chicken drumsticks and add it to the strained broth. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. When ready to serve the broth, bring it to a gentle simmer, then add the noodles. Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over. Recipe tips To make sure this noodle soup is gluten-free, use gluten-free stock cubes."
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} | 18410c308a5d2ae3f7b7c0d4715091d8cb1c64b5e93b1053509197f8d65d4ef3 | Pea and mint soup recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaandmintsoup_89420_16x9.jpg This minty pea soup is as fresh and easy as it gets and tastes wonderful when served with crisp Parma ham or bacon. 1 litre/1 pint 15fl oz watersaltlarge handful fresh mint, leaves only500g/1lb 2oz fresh peas (shelled weight)salt and freshly ground black pepperdrizzle olive oil200ml/7fl oz crème fraîche4 slices Parma ham, fried or grilled until crisp (optional), to serve 1 litre/1 pint 15fl oz water salt large handful fresh mint, leaves only 500g/1lb 2oz fresh peas (shelled weight) salt and freshly ground black pepper drizzle olive oil 200ml/7fl oz crème fraîche 4 slices Parma ham, fried or grilled until crisp (optional), to serve Method Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Bring the water to the boil in a large pan and add a generous pinch of salt. Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Recipe tips Frozen peas can be used if fresh aren't easily available. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaandmintsoup_89420_16x9.jpg This minty pea soup is as fresh and easy as it gets and tastes wonderful when served with crisp Parma ham or bacon. 1 litre/1 pint 15fl oz watersaltlarge handful fresh mint, leaves only500g/1lb 2oz fresh peas (shelled weight)salt and freshly ground black pepperdrizzle olive oil200ml/7fl oz crème fraîche4 slices Parma ham, fried or grilled until crisp (optional), to serve 1 litre/1 pint 15fl oz water salt large handful fresh mint, leaves only 500g/1lb 2oz fresh peas (shelled weight) salt and freshly ground black pepper drizzle olive oil 200ml/7fl oz crème fraîche 4 slices Parma ham, fried or grilled until crisp (optional), to serve Method Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Bring the water to the boil in a large pan and add a generous pinch of salt. Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Recipe tips Frozen peas can be used if fresh aren't easily available."
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} | 12e8e96e27c455c26915d433cd117fc029dcc1c8fa019b50b03a9ed35a208dee | Vegetable croquettes recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_croquettes_01978_16x9.jpg These vegetable croquettes from Eat Well for Less are so easy the kids can make them with a little assistance. They're a bit like fritters, but baked! Each serving provides 60 kcal, 2.5g protein, 9.5g carbohydrates (of which 3g sugars), 1g fat (of which 0.5g saturates), 1.5g fibre and 0.3g salt. 200g/7oz cauliflower, coarsely grated200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt1 red onion, finely chopped1 small bunch parsley, leaves picked and roughly chopped1 tsp onion granules100g/3½oz fresh breadcrumbs2 free-range eggsfreshly ground black pepper 200g/7oz cauliflower, coarsely grated 200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt 1 red onion, finely chopped 1 small bunch parsley, leaves picked and roughly chopped 1 tsp onion granules 100g/3½oz fresh breadcrumbs 2 free-range eggs freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Mix all the ingredients together in a large bowl. Set aside for 15 minutes.Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages).Bake for 25 minutes until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Mix all the ingredients together in a large bowl. Set aside for 15 minutes. Mix all the ingredients together in a large bowl. Set aside for 15 minutes. Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Bake for 25 minutes until golden-brown and cooked through. Bake for 25 minutes until golden-brown and cooked through. Recipe tips Serve with some salsa and dips. | {
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"title": "Vegetable croquettes recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_croquettes_01978_16x9.jpg These vegetable croquettes from Eat Well for Less are so easy the kids can make them with a little assistance. They're a bit like fritters, but baked! Each serving provides 60 kcal, 2.5g protein, 9.5g carbohydrates (of which 3g sugars), 1g fat (of which 0.5g saturates), 1.5g fibre and 0.3g salt. 200g/7oz cauliflower, coarsely grated200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt1 red onion, finely chopped1 small bunch parsley, leaves picked and roughly chopped1 tsp onion granules100g/3½oz fresh breadcrumbs2 free-range eggsfreshly ground black pepper 200g/7oz cauliflower, coarsely grated 200g/7oz sweet potato, peeled and coarsely grated 2 medium carrots, coarsely grated 1 medium courgette, coarsely grated ½ tsp sea salt 1 red onion, finely chopped 1 small bunch parsley, leaves picked and roughly chopped 1 tsp onion granules 100g/3½oz fresh breadcrumbs 2 free-range eggs freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Mix all the ingredients together in a large bowl. Set aside for 15 minutes.Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages).Bake for 25 minutes until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Mix all the ingredients together in a large bowl. Set aside for 15 minutes. Mix all the ingredients together in a large bowl. Set aside for 15 minutes. Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Take small handfuls of the mixture and, using your hands, squeeze it over a sink or bowl to remove any excess moisture. Roll into a sausage shape and place on the baking tray. Repeat with the remaining mixture (you should have around 16 sausages). Bake for 25 minutes until golden-brown and cooked through. Bake for 25 minutes until golden-brown and cooked through. Recipe tips Serve with some salsa and dips."
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} | f41cffc3a347dd3337ebf58283dac86a7334d9ce931395a4e1726c68cc94a5cd | Easy vegetable stir-fry recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-ingredient_chinese_13476_16x9.jpg The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese stir-fry has crunchy sugar snaps, sticky sweet root veg and chewy noodles, topped with toasted sesame seeds. Each serving provides 429 kcal, 12g protein, 63g carbohydrates (of which 17g sugars), 12g fat (of which 1.5g saturates), 9g fibre and 1.7g salt. 2 x 350g bags diced butternut squash and sweet potato mix1 tbsp vegetable oilabout 250g/9oz black bean stir-fry sauce (brands vary)2 tbsp sesame seeds2 tsp sesame oil200g/7oz sugar-snap peas3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions 2 x 350g bags diced butternut squash and sweet potato mix 1 tbsp vegetable oil about 250g/9oz black bean stir-fry sauce (brands vary) 2 tbsp sesame seeds 2 tsp sesame oil 200g/7oz sugar-snap peas 3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions Method Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Recipe tips It’s easy to swap in different sauces: hoisin, teriyaki and sweet chilli sauces all work well. | {
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"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-ingredient_chinese_13476_16x9.jpg The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese stir-fry has crunchy sugar snaps, sticky sweet root veg and chewy noodles, topped with toasted sesame seeds. Each serving provides 429 kcal, 12g protein, 63g carbohydrates (of which 17g sugars), 12g fat (of which 1.5g saturates), 9g fibre and 1.7g salt. 2 x 350g bags diced butternut squash and sweet potato mix1 tbsp vegetable oilabout 250g/9oz black bean stir-fry sauce (brands vary)2 tbsp sesame seeds2 tsp sesame oil200g/7oz sugar-snap peas3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions 2 x 350g bags diced butternut squash and sweet potato mix 1 tbsp vegetable oil about 250g/9oz black bean stir-fry sauce (brands vary) 2 tbsp sesame seeds 2 tsp sesame oil 200g/7oz sugar-snap peas 3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions Method Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve. Recipe tips It’s easy to swap in different sauces: hoisin, teriyaki and sweet chilli sauces all work well."
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} | bfc8f8692ae8ce01f66fd837f6862736b083f8b68ddf1c412e640530250a432d | Christmas Martini recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_martini_77981_16x9.jpg While there is nothing intrinsically Christmassy about this cocktail, I do feel this is the season for sweet drinks. Both the dark raspberry and the emphatic chocolateyness of the cocoa liqueur ably fit that bill, but the generous hit of vodka means that their sugariness is held to account. Rich and warming, that first a sip gives you an instant Christmassy fireside glow. I let a sprig of rosemary play the part here of festive fir. ice cubes50ml/2fl oz vodka25ml/1fl oz raspberry liqueur (such as Chambord)25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc)1 sprig rosemary ice cubes 50ml/2fl oz vodka 25ml/1fl oz raspberry liqueur (such as Chambord) 25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc) 1 sprig rosemary Method Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. | {
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"title": "Christmas Martini recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_martini_77981_16x9.jpg While there is nothing intrinsically Christmassy about this cocktail, I do feel this is the season for sweet drinks. Both the dark raspberry and the emphatic chocolateyness of the cocoa liqueur ably fit that bill, but the generous hit of vodka means that their sugariness is held to account. Rich and warming, that first a sip gives you an instant Christmassy fireside glow. I let a sprig of rosemary play the part here of festive fir. ice cubes50ml/2fl oz vodka25ml/1fl oz raspberry liqueur (such as Chambord)25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc)1 sprig rosemary ice cubes 50ml/2fl oz vodka 25ml/1fl oz raspberry liqueur (such as Chambord) 25ml/1fl oz cocoa liqueur (such as Creme de cacao blanc) 1 sprig rosemary Method Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer. Tumble ice cubes generously into a cocktail shaker. Add the vodka, Chambord and cocoa liqueur and shake well. Pour into a martini glass (leaving the ice behind in the shaker) and add a sprig of rosemary. Drink, full of Christmas cheer."
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} | 1a2b67320c6e054302b94732b1987b8a5154afc89f037c6cc8095977a62b5eb2 | Winter cobbler recipe
An average of 4.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 onion, sliced2 garlic cloves, sliced 2 leeks, cut into slices200g/7oz cavolo nero, chopped200g/7oz butternut squash, cut into cubes and roasted until golden-brown440g/15½oz can chopped tomatoessplash white winesalt and freshly ground black pepper 1 tbsp olive oil 1 onion, sliced 2 garlic cloves, sliced 2 leeks, cut into slices 200g/7oz cavolo nero, chopped 200g/7oz butternut squash, cut into cubes and roasted until golden-brown 440g/15½oz can chopped tomatoes splash white wine salt and freshly ground black pepper 225g/8oz flour3 tsp baking powderpinch salt100g/3½oz cubed butter175ml/6fl oz soured cream 225g/8oz flour 3 tsp baking powder pinch salt 100g/3½oz cubed butter 175ml/6fl oz soured cream 150ml/5fl oz olive oil bunch fresh basil½ lemon, juice only 150ml/5fl oz olive oil bunch fresh basil ½ lemon, juice only Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.Add the leeks and cavolo nero and cook for 3-4 minutes.Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins.For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.Add the soured cream and pulse again until it just comes together as a very sticky dough.Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown.For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth.Serve the cobblers at the table in their ramekins and spoon over the dressing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Add the leeks and cavolo nero and cook for 3-4 minutes. Add the leeks and cavolo nero and cook for 3-4 minutes. Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins. Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins. For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the soured cream and pulse again until it just comes together as a very sticky dough. Add the soured cream and pulse again until it just comes together as a very sticky dough. Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown. Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown. For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth. For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth. Serve the cobblers at the table in their ramekins and spoon over the dressing. Serve the cobblers at the table in their ramekins and spoon over the dressing. | {
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"title": "Winter cobbler recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 onion, sliced2 garlic cloves, sliced 2 leeks, cut into slices200g/7oz cavolo nero, chopped200g/7oz butternut squash, cut into cubes and roasted until golden-brown440g/15½oz can chopped tomatoessplash white winesalt and freshly ground black pepper 1 tbsp olive oil 1 onion, sliced 2 garlic cloves, sliced 2 leeks, cut into slices 200g/7oz cavolo nero, chopped 200g/7oz butternut squash, cut into cubes and roasted until golden-brown 440g/15½oz can chopped tomatoes splash white wine salt and freshly ground black pepper 225g/8oz flour3 tsp baking powderpinch salt100g/3½oz cubed butter175ml/6fl oz soured cream 225g/8oz flour 3 tsp baking powder pinch salt 100g/3½oz cubed butter 175ml/6fl oz soured cream 150ml/5fl oz olive oil bunch fresh basil½ lemon, juice only 150ml/5fl oz olive oil bunch fresh basil ½ lemon, juice only Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.Add the leeks and cavolo nero and cook for 3-4 minutes.Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins.For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.Add the soured cream and pulse again until it just comes together as a very sticky dough.Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown.For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth.Serve the cobblers at the table in their ramekins and spoon over the dressing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Add the leeks and cavolo nero and cook for 3-4 minutes. Add the leeks and cavolo nero and cook for 3-4 minutes. Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins. Add the squash, tomatoes, wine and season, to taste, with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins. For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the soured cream and pulse again until it just comes together as a very sticky dough. Add the soured cream and pulse again until it just comes together as a very sticky dough. Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown. Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown. For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth. For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth. Serve the cobblers at the table in their ramekins and spoon over the dressing. Serve the cobblers at the table in their ramekins and spoon over the dressing."
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} | 0adcd33c1c9ef2f01b5f9c3f9101dd081688a734a0bd195711238e2cad761423 | Beef stroganoff and rice recipe
For the rice, preheat the oven to 200C/400F/Gas 6.Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured.Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf.Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm.Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve.Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper.Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off.Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute.Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated.Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper.Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef.To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side. For the rice, preheat the oven to 200C/400F/Gas 6. For the rice, preheat the oven to 200C/400F/Gas 6. Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured. Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured. Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf. Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm. Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve. Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve. Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper. Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper. Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off. Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off. Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute. Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper. Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef. Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side. | {
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"title": "Beef stroganoff and rice recipe",
"content": "For the rice, preheat the oven to 200C/400F/Gas 6.Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured.Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf.Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm.Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve.Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper.Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off.Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute.Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated.Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper.Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef.To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side. For the rice, preheat the oven to 200C/400F/Gas 6. For the rice, preheat the oven to 200C/400F/Gas 6. Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured. Heat an ovenproof sauté pan until hot, add half the butter and the onion and cook gently for a few minutes until softened but not coloured. Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf. Add the rice and stir well then fry gently for another minute, again without colouring, and add the hot stock, seasoning and bay leaf. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm. Bring to the boil, stirring with a wooden spoon, then cover with buttered greaseproof paper and a lid and place in the oven. Cook for 15 minutes until the rice is cooked but still firm. Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve. Remove the bay leaf, add the last of the butter and separate the grains of rice with a fork. Season with salt and freshly ground pepper then transfer to a clean warmed serving dish and keep covered with a clean piece of greaseproof paper until ready to serve. Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper. Meanwhile, make the stroganoff. Sprinkle the beef strips with the paprika and season with salt and freshly ground black pepper. Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off. Heat a large frying pan with the vegetable oil. Quickly flash-fry the beef strips, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off. Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute. Using the same pan, add the butter, shallots and sliced mushrooms and cook for one minute. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Add the white wine vinegar and cook until completely evaporated. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and freshly ground black pepper. Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef. Add the seared beef and the reserved juice and gently warm through, taking care not to boil or you will overcook the beef. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with the rice along side."
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} | ffbb89469ec8882c9532b52d54d938a0459c97ac780cf79ba1e44838cf7160ec | Roast squash with spicy kale and dukkah halloumi recipe
An average of 3.8 out of 5 stars from 4 ratings This vegetarian dinner has a Middle Eastern influence, with dukkah-coated halloumi and chilli-spiced kale. 400g/14oz crown prince squash (or similar squash), diced and skin onolive oil, for tossing1 tbsp chopped fresh rosemary2 tbsp caster sugar 3 tbsp sweet vinegar, such as Chardonnay vinegar 2 garlic cloves salt and freshly ground black pepper 400g/14oz crown prince squash (or similar squash), diced and skin on olive oil, for tossing 1 tbsp chopped fresh rosemary 2 tbsp caster sugar 3 tbsp sweet vinegar, such as Chardonnay vinegar 2 garlic cloves salt and freshly ground black pepper 250g/9oz block halloumi, left in its plastic wrap 60g/2¼oz raw halloumi, torn into chunks 1 free-range egg, beaten dukkah, to coat oil, for deep frying 250g/9oz block halloumi, left in its plastic wrap 60g/2¼oz raw halloumi, torn into chunks 1 free-range egg, beaten dukkah, to coat oil, for deep frying 1 onion, diced 1 garlic clove, chopped 200g/7oz squash, peeled and diced2 tbsp olive oil, plus extra for frying1 bay leaf 1 tsp chopped fresh rosemary 1 onion, diced 1 garlic clove, chopped 200g/7oz squash, peeled and diced 2 tbsp olive oil, plus extra for frying 1 bay leaf 1 tsp chopped fresh rosemary 1 head kale, chopped1 pinch chilli flakes 1 garlic clove, minced salt and freshly ground black pepper 1 head kale, chopped 1 pinch chilli flakes 1 garlic clove, minced salt and freshly ground black pepper Method To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve. To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve. | {
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"title": "Roast squash with spicy kale and dukkah halloumi recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings This vegetarian dinner has a Middle Eastern influence, with dukkah-coated halloumi and chilli-spiced kale. 400g/14oz crown prince squash (or similar squash), diced and skin onolive oil, for tossing1 tbsp chopped fresh rosemary2 tbsp caster sugar 3 tbsp sweet vinegar, such as Chardonnay vinegar 2 garlic cloves salt and freshly ground black pepper 400g/14oz crown prince squash (or similar squash), diced and skin on olive oil, for tossing 1 tbsp chopped fresh rosemary 2 tbsp caster sugar 3 tbsp sweet vinegar, such as Chardonnay vinegar 2 garlic cloves salt and freshly ground black pepper 250g/9oz block halloumi, left in its plastic wrap 60g/2¼oz raw halloumi, torn into chunks 1 free-range egg, beaten dukkah, to coat oil, for deep frying 250g/9oz block halloumi, left in its plastic wrap 60g/2¼oz raw halloumi, torn into chunks 1 free-range egg, beaten dukkah, to coat oil, for deep frying 1 onion, diced 1 garlic clove, chopped 200g/7oz squash, peeled and diced2 tbsp olive oil, plus extra for frying1 bay leaf 1 tsp chopped fresh rosemary 1 onion, diced 1 garlic clove, chopped 200g/7oz squash, peeled and diced 2 tbsp olive oil, plus extra for frying 1 bay leaf 1 tsp chopped fresh rosemary 1 head kale, chopped1 pinch chilli flakes 1 garlic clove, minced salt and freshly ground black pepper 1 head kale, chopped 1 pinch chilli flakes 1 garlic clove, minced salt and freshly ground black pepper Method To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve. To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the roast squash, preheat the oven to 220C/200C Fan/Gas 7. Place the squash in a roasting tin and add the oil and rosemary. Season with salt and pepper and toss to coat. Roast in the oven for 30–40 minutes, until blistered and softened. Warm the sugar, vinegar and garlic together in a saucepan and pour over the roast squash. Keep warm. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the halloumi, cook the cheese in a saucepan of boiling water for 20 minutes then remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the egg and dukkah in wide, shallow bowls and dip the broken raw halloumi into the mix. Deep fry until crisp then transfer to kitchen paper to drain. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the purée, heat a splash oil in a frying pan and sweat the onion and garlic until softened. Add the squash, rosemary and bay leaf and slowly sweat until it is just cooked but without colour. Add just enough water and simmer until the squash has softened. Remove the rosemary and bay leaf and transfer the remaining ingredients to a food processor. Blitz with the olive oil to create a smooth purée. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To make the kale, heat a splash of oil in a frying pan and fry the kale, chilli and garlic until softened. Season with salt and pepper. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve. To serve, place the purée on warmed plates and top with the roast squash. Add the fried halloumi, the tear over the molten halloumi then scatter over the kale and serve."
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} | dd009da4b2ab8daeb36bcbe11a09a63f85cf3e365a2b638bd65acf3694a1bd15 | Veggie crumble recipe
An average of 3.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_crumble_28446_16x9.jpg Less bother than a pie, vegetable crumble is a great way to use up what you have in the fridge, cupboard or freezer! You can change the filling with the seasons making green and summery fillings in the spring and summer and heartier root vegetable crumbles in the winter. About 600g/1lb 5oz mixed vegetables that you like, such ascarrotparsnipsquashpotatosweet potatospring onionleekmushroompepperkalepeas (frozen or fresh)sweetcorn (frozen or fresh)100g/3½oz leftover roast chicken or ham (optional), chopped1 x 400g/14oz beans or pulses (optional), drained and rinsed About 600g/1lb 5oz mixed vegetables that you like, such as carrot parsnip squash potato sweet potato spring onion leek mushroom pepper kale peas (frozen or fresh) sweetcorn (frozen or fresh) 100g/3½oz leftover roast chicken or ham (optional), chopped 1 x 400g/14oz beans or pulses (optional), drained and rinsed 200g/7oz plain or wholemeal flour100g/3½oz butter, softened 50g/1¾oz grated cheesehandful of porridge oats freshly ground black pepper2 tbsp sunflower or pumpkin seeds (optional) 200g/7oz plain or wholemeal flour 100g/3½oz butter, softened 50g/1¾oz grated cheese handful of porridge oats freshly ground black pepper 2 tbsp sunflower or pumpkin seeds (optional) 2 tbsp butter 1 garlic clove, crushed 2 tbsp plain flour400ml/14fl oz milk or vegetable stock pinch salthandful grated cheese (optional) 2 tbsp butter 1 garlic clove, crushed 2 tbsp plain flour 400ml/14fl oz milk or vegetable stock pinch salt handful grated cheese (optional) Method Adult’s job: Preheat the oven to 200C/400F/Gas 6.Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside.Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside.Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps.Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice.Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through.Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly.Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping.Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over.Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside. Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside. Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside. Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside. Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps. Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps. Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice. Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice. Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through. Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through. Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly. Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly. Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping. Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping. Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over. Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over. Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving. Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving. | {
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"title": "Veggie crumble recipe",
"content": "An average of 3.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_crumble_28446_16x9.jpg Less bother than a pie, vegetable crumble is a great way to use up what you have in the fridge, cupboard or freezer! You can change the filling with the seasons making green and summery fillings in the spring and summer and heartier root vegetable crumbles in the winter. About 600g/1lb 5oz mixed vegetables that you like, such ascarrotparsnipsquashpotatosweet potatospring onionleekmushroompepperkalepeas (frozen or fresh)sweetcorn (frozen or fresh)100g/3½oz leftover roast chicken or ham (optional), chopped1 x 400g/14oz beans or pulses (optional), drained and rinsed About 600g/1lb 5oz mixed vegetables that you like, such as carrot parsnip squash potato sweet potato spring onion leek mushroom pepper kale peas (frozen or fresh) sweetcorn (frozen or fresh) 100g/3½oz leftover roast chicken or ham (optional), chopped 1 x 400g/14oz beans or pulses (optional), drained and rinsed 200g/7oz plain or wholemeal flour100g/3½oz butter, softened 50g/1¾oz grated cheesehandful of porridge oats freshly ground black pepper2 tbsp sunflower or pumpkin seeds (optional) 200g/7oz plain or wholemeal flour 100g/3½oz butter, softened 50g/1¾oz grated cheese handful of porridge oats freshly ground black pepper 2 tbsp sunflower or pumpkin seeds (optional) 2 tbsp butter 1 garlic clove, crushed 2 tbsp plain flour400ml/14fl oz milk or vegetable stock pinch salthandful grated cheese (optional) 2 tbsp butter 1 garlic clove, crushed 2 tbsp plain flour 400ml/14fl oz milk or vegetable stock pinch salt handful grated cheese (optional) Method Adult’s job: Preheat the oven to 200C/400F/Gas 6.Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside.Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside.Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps.Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice.Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through.Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly.Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping.Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over.Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside. Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside. Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside. Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside. Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps. Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps. Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice. Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice. Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through. Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through. Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly. Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly. Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping. Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping. Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over. Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over. Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving. Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving."
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} | 37a4de5ebb1c94eb1961b413dfb1442f2138da93f2cb66b22797621be957242f | Creole squash with chicken and crispy chickpeas recipe
Creole spiced squash with molasses chicken An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_spiced_squash_20921_16x9.jpg A warming roast squash recipe that’s full of autumnal colours and flavours. ½ large squash, cut in half and seeds removeddrizzle olive oil1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) ½ large squash, cut in half and seeds removed drizzle olive oil 1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) drizzle olive oil1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe)200g/7oz tomato passata1½ tsp molasses 3 skinless chicken thighs fillets drizzle olive oil 1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe) 200g/7oz tomato passata 1½ tsp molasses 3 skinless chicken thighs fillets 1 tsp coconut oil1 large garlic clove, smashed1 thyme sprigpinch allspice150g/5½oz black venus rice200ml tin coconut milksalt and freshly ground black pepper 1 tsp coconut oil 1 large garlic clove, smashed 1 thyme sprig pinch allspice 150g/5½oz black venus rice 200ml tin coconut milk salt and freshly ground black pepper vegetable oil, for deep-fryinghandful chickpeas from a tin, drainedsea salt vegetable oil, for deep-frying handful chickpeas from a tin, drained sea salt edible flowers edible flowers Method To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside.To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender.To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt.To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. | {
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"title": "Creole squash with chicken and crispy chickpeas recipe",
"content": "Creole spiced squash with molasses chicken An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_spiced_squash_20921_16x9.jpg A warming roast squash recipe that’s full of autumnal colours and flavours. ½ large squash, cut in half and seeds removeddrizzle olive oil1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) ½ large squash, cut in half and seeds removed drizzle olive oil 1 tsp Creole seasoning (see tip box for a link to Shivi's recipe) drizzle olive oil1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe)200g/7oz tomato passata1½ tsp molasses 3 skinless chicken thighs fillets drizzle olive oil 1 tbsp Creole seasoning (see tip box for a link to Shivi's recipe) 200g/7oz tomato passata 1½ tsp molasses 3 skinless chicken thighs fillets 1 tsp coconut oil1 large garlic clove, smashed1 thyme sprigpinch allspice150g/5½oz black venus rice200ml tin coconut milksalt and freshly ground black pepper 1 tsp coconut oil 1 large garlic clove, smashed 1 thyme sprig pinch allspice 150g/5½oz black venus rice 200ml tin coconut milk salt and freshly ground black pepper vegetable oil, for deep-fryinghandful chickpeas from a tin, drainedsea salt vegetable oil, for deep-frying handful chickpeas from a tin, drained sea salt edible flowers edible flowers Method To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside.To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender.To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt.To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the squash, preheated the oven to 200C/180C Fan/Gas 6, pop the squash on a baking tray lined with baking paper, drizzle over the oil and sprinkle over the seasoning. Bake for 45–50 minutes until the edges have begun to brown a little and the squash is tender. Set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the chicken, heat the oil in a saucepan over a low heat and add the Creole seasoning. Stir until fragrant, then add the passata, molasses and chicken. Cover and simmer until the chicken is cooked through. Shred the chicken with two forks, then return to the pan and continue to simmer until the sauce is thick. Check the seasoning, then set aside. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. To make the coconut rice, heat the oil in a saucepan and cook the garlic, thyme, allspice and rice until fragrant. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. Add the coconut milk and 200ml/7fl oz of water and bring to the boil. Stir, season with salt and pepper and cook for 20–30, or until the rice is tender. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To make the chickpeas, heat the oil in a deep-fat fryer to 180C. Deep-fry the chickpeas for a few seconds until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper to absorb any excess oil, and sprinkle with sea salt. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers. To serve, put the squash on a plate, ladle over the shredded chicken and top with the crispy chickpeas. Serve with the rice and garnish with edible flowers."
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} | dde1eff93368560847b229dfa626c96466cfe9bb3b9abb3de5f078222c06cc62 | Lamb rump with roasted onion squash and salsa verde recipe
For the lamb, preheat the oven to 190C/375F/Gas 5.Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together.Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour.Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown.Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Mix the herbs into the paste, then stir in Dijon mustard, to taste. Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic.Cover the dish with aluminium foil and cook for 30 minutes, or until softened.Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm.Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper.Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over.Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump).Remove the lamb from the oven and set aside to rest for a couple of minutes.While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil.To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb. For the lamb, preheat the oven to 190C/375F/Gas 5. For the lamb, preheat the oven to 190C/375F/Gas 5. Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together. Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together. Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour. Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour. Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown. Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown. Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Mix the herbs into the paste, then stir in Dijon mustard, to taste. Mix the herbs into the paste, then stir in Dijon mustard, to taste. Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic. For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic. Cover the dish with aluminium foil and cook for 30 minutes, or until softened. Cover the dish with aluminium foil and cook for 30 minutes, or until softened. Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm. Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm. Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper. Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper. Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over. Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over. Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump). Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump). Remove the lamb from the oven and set aside to rest for a couple of minutes. Remove the lamb from the oven and set aside to rest for a couple of minutes. While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil. While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil. To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb. To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb. | {
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"title": "Lamb rump with roasted onion squash and salsa verde recipe",
"content": "For the lamb, preheat the oven to 190C/375F/Gas 5.Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together.Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour.Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown.Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Mix the herbs into the paste, then stir in Dijon mustard, to taste. Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic.Cover the dish with aluminium foil and cook for 30 minutes, or until softened.Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm.Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper.Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over.Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump).Remove the lamb from the oven and set aside to rest for a couple of minutes.While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil.To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb. For the lamb, preheat the oven to 190C/375F/Gas 5. For the lamb, preheat the oven to 190C/375F/Gas 5. Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together. Pour the lemon juice and olive oil into a bowl. Add the six whole garlic cloves and all of the rosemary and mix together. Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour. Add the lamb rump and rub it all over with the marinade. Set aside for at least one hour. Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown. Meanwhile, for the salsa verde, finely chop the herbs and cover with oil immediately so that they don’t turn brown. Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Pound the garlic, capers and anchovies to a paste in a pestle and mortar (or in a food processor). Mix the herbs into the paste, then stir in Dijon mustard, to taste. Mix the herbs into the paste, then stir in Dijon mustard, to taste. Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). Season, to taste, with salt and freshly ground black pepper (remember that anchovies and capers are both quite salty). For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic. For the roasted onion squash, place the cubes of onion squash into an ovenproof dish. Mix with the olive oil, the thyme and the chopped garlic. Cover the dish with aluminium foil and cook for 30 minutes, or until softened. Cover the dish with aluminium foil and cook for 30 minutes, or until softened. Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm. Remove the aluminium foil and return the squash to the oven for a further 5-10 minutes, or until golden-brown. Keep warm. Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper. Remove the lamb from the marinade and pat dry. Season all over with salt and freshly ground black pepper. Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over. Heat an ovenproof frying pan over very high heat. When the pan is hot, add the marinated lamb rump and fry on all sides, or until browned all over. Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump). Transfer the lamb to the oven and roast for 10-12 minutes (for medium, depending on the size of the rump). Remove the lamb from the oven and set aside to rest for a couple of minutes. Remove the lamb from the oven and set aside to rest for a couple of minutes. While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil. While the lamb is resting, bring a pan of salted water to the boil. Add the spinach and boil for one minute, or until wilted. Drain into a colander and press lightly with the back of a wooden spoon to remove any excess water. Season, to taste, with salt and freshly ground black pepper and drizzle over a little olive oil. To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb. To serve, spoon a little of the roasted onion squash into the centre of each of four serving plates. Pile a little spinach on top of each portion of squash. Carve each lamb rump lengthways into three slices and rest them against the spinach and squash. Spoon some of the salsa verde on top of the lamb."
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} | 711ca1a001d871633a6ed4ca1ce151c754b0803eb41fc72f2ca4bf37f8b4c17e | Forest truffle chicken recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/forest_truffle_chicken_19890_16x9.jpg A luxurious dish of chicken in a creamy mushroom sauce topped with truffle shavings. 100ml/3½fl oz rapeseed oil1 large chicken, jointed into 8 piecessalt and black pepper200g/7oz bacon lardons200g/7oz shallots, peeled and cut in half lengthways1 garlic bulb, cut in half horizontally500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter50ml/2fl oz madeira 500ml/18fl oz dark chicken stock200ml/7fl oz double cream1 bunch fresh tarragon1 small truffle 100ml/3½fl oz rapeseed oil 1 large chicken, jointed into 8 pieces salt and black pepper 200g/7oz bacon lardons 200g/7oz shallots, peeled and cut in half lengthways 1 garlic bulb, cut in half horizontally 500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter 50ml/2fl oz madeira 500ml/18fl oz dark chicken stock 200ml/7fl oz double cream 1 bunch fresh tarragon 1 small truffle Method Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.Pour the sauce over the chicken and simmer for 15-20 minutes.To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. Add half the oil to a large hot pan. Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Pour the sauce over the chicken and simmer for 15-20 minutes. Pour the sauce over the chicken and simmer for 15-20 minutes. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. | {
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"title": "Forest truffle chicken recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/forest_truffle_chicken_19890_16x9.jpg A luxurious dish of chicken in a creamy mushroom sauce topped with truffle shavings. 100ml/3½fl oz rapeseed oil1 large chicken, jointed into 8 piecessalt and black pepper200g/7oz bacon lardons200g/7oz shallots, peeled and cut in half lengthways1 garlic bulb, cut in half horizontally500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter50ml/2fl oz madeira 500ml/18fl oz dark chicken stock200ml/7fl oz double cream1 bunch fresh tarragon1 small truffle 100ml/3½fl oz rapeseed oil 1 large chicken, jointed into 8 pieces salt and black pepper 200g/7oz bacon lardons 200g/7oz shallots, peeled and cut in half lengthways 1 garlic bulb, cut in half horizontally 500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned 50g/1¾oz butter 50ml/2fl oz madeira 500ml/18fl oz dark chicken stock 200ml/7fl oz double cream 1 bunch fresh tarragon 1 small truffle Method Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.Pour the sauce over the chicken and simmer for 15-20 minutes.To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. Add half the oil to a large hot pan. Add half the oil to a large hot pan. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Pour the sauce over the chicken and simmer for 15-20 minutes. Pour the sauce over the chicken and simmer for 15-20 minutes. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle."
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} | bef6a61535be61401c268736c8011498e0641f3e1198fcc58090e9e682c19e5b | Porcini bolognese with truffle butter recipe
An average of 4.0 out of 5 stars from 3 ratings This dish is umami central. Porcini mushroom bolognese with a rich port and truffle butter. 1 onion, diced4 garlic cloves, finely chopped1 carrot, peeled and roughly chopped2 celery sticks, roughly chopped2 tbsp olive oil50g/1¾oz dried porcini, soaked in water and drained100g/3½oz chestnut mushrooms, chopped2 Portobello mushrooms, chopped2 tbsp tomato purée400g tin chopped tomatoes1 tbsp chopped fresh thyme1 bay leaf50ml/2fl oz red wine25g/1oz parmesan, grated1 tbsp yeast extract 1 onion, diced 4 garlic cloves, finely chopped 1 carrot, peeled and roughly chopped 2 celery sticks, roughly chopped 2 tbsp olive oil 50g/1¾oz dried porcini, soaked in water and drained 100g/3½oz chestnut mushrooms, chopped 2 Portobello mushrooms, chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1 tbsp chopped fresh thyme 1 bay leaf 50ml/2fl oz red wine 25g/1oz parmesan, grated 1 tbsp yeast extract 1 banana shallot, diced100ml/3½fl oz port100g/3½oz salted butter, softened1 small jarred black truffle, choppedtruffle oil, to tastesalt and freshly ground black pepper 1 banana shallot, diced 100ml/3½fl oz port 100g/3½oz salted butter, softened 1 small jarred black truffle, chopped truffle oil, to taste salt and freshly ground black pepper fresh tagliatellefreshly grated parmesan fresh tagliatelle freshly grated parmesan Method To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. | {
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"title": "Porcini bolognese with truffle butter recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings This dish is umami central. Porcini mushroom bolognese with a rich port and truffle butter. 1 onion, diced4 garlic cloves, finely chopped1 carrot, peeled and roughly chopped2 celery sticks, roughly chopped2 tbsp olive oil50g/1¾oz dried porcini, soaked in water and drained100g/3½oz chestnut mushrooms, chopped2 Portobello mushrooms, chopped2 tbsp tomato purée400g tin chopped tomatoes1 tbsp chopped fresh thyme1 bay leaf50ml/2fl oz red wine25g/1oz parmesan, grated1 tbsp yeast extract 1 onion, diced 4 garlic cloves, finely chopped 1 carrot, peeled and roughly chopped 2 celery sticks, roughly chopped 2 tbsp olive oil 50g/1¾oz dried porcini, soaked in water and drained 100g/3½oz chestnut mushrooms, chopped 2 Portobello mushrooms, chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1 tbsp chopped fresh thyme 1 bay leaf 50ml/2fl oz red wine 25g/1oz parmesan, grated 1 tbsp yeast extract 1 banana shallot, diced100ml/3½fl oz port100g/3½oz salted butter, softened1 small jarred black truffle, choppedtruffle oil, to tastesalt and freshly ground black pepper 1 banana shallot, diced 100ml/3½fl oz port 100g/3½oz salted butter, softened 1 small jarred black truffle, chopped truffle oil, to taste salt and freshly ground black pepper fresh tagliatellefreshly grated parmesan fresh tagliatelle freshly grated parmesan Method To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan. To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan."
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} | 830cc8c84ad0fcc0d2a6c4120c66d8a1933e01ab8b9224f9b6933f2b661565fb | Rib-eye steak with Madeira sauce, onion rings, wild mushrooms and creamy mash recipe
For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third.Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve.For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm.For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll.For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper.To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle. For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third. For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third. Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve. Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve. For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm. For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes. For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll. Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper. To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle. To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle. | {
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"title": "Rib-eye steak with Madeira sauce, onion rings, wild mushrooms and creamy mash recipe",
"content": "For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third.Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve.For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm.For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll.For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper.To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle. For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third. For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third. Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve. Add the jus and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve. For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm. Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and pepper. Set aside and keep warm. For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes. For the onion rings, whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll. Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you like your steak cooked. Allow to rest before serving and carving. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms and cook for 2-3 minutes, and finish with the butter. Season with salt and pepper. To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle. To serve, place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms, sauce and onion rings. Garnish with fresh truffle."
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} | 17bd87175a18044de44a447e3835125b09af99a7b29c76cf43b8655ef0641ebb | Roast duck breast, vegetables and carrot purée recipe
An average of 5.0 out of 5 stars from 2 ratings Impress dinner guests with roast duck breast, root vegetables and a carrot purée. 3 tbsp duck fat2 small garlic cloves, crushed4 sprigs thyme, leaves only12–16 mini potatoes4 small golden beetroot 4 carrots, peeled and thinly sliced8 baby turnips4 duck breasts200ml/7fl oz duck jus2 tbsp olive oilsea salt and freshly ground black pepper 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through.For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp.Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through. For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp. Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus. | {
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"title": "Roast duck breast, vegetables and carrot purée recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Impress dinner guests with roast duck breast, root vegetables and a carrot purée. 3 tbsp duck fat2 small garlic cloves, crushed4 sprigs thyme, leaves only12–16 mini potatoes4 small golden beetroot 4 carrots, peeled and thinly sliced8 baby turnips4 duck breasts200ml/7fl oz duck jus2 tbsp olive oilsea salt and freshly ground black pepper 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through.For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp.Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through. For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl. Cover and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. Cook the turnips in a pan of salted water for 10 minutes, until soft. Drain and set aside. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. To cook the duck breasts, lower the oven temperature to 190C/170C Fan/Gas 5. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp. Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp. Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare. They should be slightly springy when pressed and still pink in the middle. Leave to rest for 4–5 minutes, then cut into slices. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus. To serve, spoon the carrot purée onto four plates and top with the duck. Arrange the roast potatoes, beetroot and turnips around the duck and spoon over the jus."
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} | 3fcedf040aabecd1192b86b255b64dced5194fceed952d0106731ba261f258fc | Pork chops with turnip and celeriac gratin recipe
An average of 5.0 out of 5 stars from 2 ratings Angela Hartnett transforms turnip and celeriac into a gorgeous cheesy gratin to serve with a simple pork chop and greens. 75g/2½oz unsalted butter2 tbsp olive oil 2 pork chops2 sprigs sage leaves 75g/2½oz unsalted butter 2 tbsp olive oil 2 pork chops 2 sprigs sage leaves 1 large turnip, peeled and very thinly sliced½ celeriac, peeled and very thinly sliced200ml/7fl oz double cream1 garlic clove, finely chopped1 rosemary sprig, leaves picked and finely chopped100g/3½oz cheddar, grated100g/3½oz parmesan, grated50g/1¾oz salted butter, plus extra for greasingsea salt and freshly ground black pepper 1 large turnip, peeled and very thinly sliced ½ celeriac, peeled and very thinly sliced 200ml/7fl oz double cream 1 garlic clove, finely chopped 1 rosemary sprig, leaves picked and finely chopped 100g/3½oz cheddar, grated 100g/3½oz parmesan, grated 50g/1¾oz salted butter, plus extra for greasing sea salt and freshly ground black pepper 2 tbsp olive oil50g/1¾oz cime di rape, stalks chopped, leaves left whole½ tsp fennel seeds1 lemon, zest only 2 tbsp olive oil 50g/1¾oz cime di rape, stalks chopped, leaves left whole ½ tsp fennel seeds 1 lemon, zest only 2 Bramley apples, cored, peeled and chopped100g/3½oz dates, stones removed1 lime, juice and flesh chopped 2 Bramley apples, cored, peeled and chopped 100g/3½oz dates, stones removed 1 lime, juice and flesh chopped Method To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest.To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft.Serve the pork with the gratin, cime di rape and apple sauce. To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest. To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft. To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft. Serve the pork with the gratin, cime di rape and apple sauce. Serve the pork with the gratin, cime di rape and apple sauce. | {
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"title": "Pork chops with turnip and celeriac gratin recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Angela Hartnett transforms turnip and celeriac into a gorgeous cheesy gratin to serve with a simple pork chop and greens. 75g/2½oz unsalted butter2 tbsp olive oil 2 pork chops2 sprigs sage leaves 75g/2½oz unsalted butter 2 tbsp olive oil 2 pork chops 2 sprigs sage leaves 1 large turnip, peeled and very thinly sliced½ celeriac, peeled and very thinly sliced200ml/7fl oz double cream1 garlic clove, finely chopped1 rosemary sprig, leaves picked and finely chopped100g/3½oz cheddar, grated100g/3½oz parmesan, grated50g/1¾oz salted butter, plus extra for greasingsea salt and freshly ground black pepper 1 large turnip, peeled and very thinly sliced ½ celeriac, peeled and very thinly sliced 200ml/7fl oz double cream 1 garlic clove, finely chopped 1 rosemary sprig, leaves picked and finely chopped 100g/3½oz cheddar, grated 100g/3½oz parmesan, grated 50g/1¾oz salted butter, plus extra for greasing sea salt and freshly ground black pepper 2 tbsp olive oil50g/1¾oz cime di rape, stalks chopped, leaves left whole½ tsp fennel seeds1 lemon, zest only 2 tbsp olive oil 50g/1¾oz cime di rape, stalks chopped, leaves left whole ½ tsp fennel seeds 1 lemon, zest only 2 Bramley apples, cored, peeled and chopped100g/3½oz dates, stones removed1 lime, juice and flesh chopped 2 Bramley apples, cored, peeled and chopped 100g/3½oz dates, stones removed 1 lime, juice and flesh chopped Method To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest.To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft.Serve the pork with the gratin, cime di rape and apple sauce. To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest. To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest. To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft. To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft. Serve the pork with the gratin, cime di rape and apple sauce. Serve the pork with the gratin, cime di rape and apple sauce."
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} | c2f0d78f1408892b0e9602faa86cfeeaaf6a6ba541bfd8cc6146a81efda9a495 | Vegetable melange with beurre blanc recipe
An average of 0.0 out of 5 stars from 0 ratings A beautiful side dish of a mix of vegetables with a rich beurre blanc sauce. It’s the perfect accompaniment to simple grilled fish. 10–12 waxy new potatoes, scrubbed few sprigs fresh mint12 asparagus spears400g/14oz broad beans, removed from the pods12 small baby carrots, scrubbed 8 baby turnips, halved 1 bunch spring onions, trimmed2 bulbs wet (new season) garlic, trimmed and sliced lengthways 50g/1¾oz buttergood pinch caster sugarhandful mixed fresh fines herbes (chervil, chives, tarragon and parsley), choppedsalt and freshly ground black pepper 10–12 waxy new potatoes, scrubbed few sprigs fresh mint 12 asparagus spears 400g/14oz broad beans, removed from the pods 12 small baby carrots, scrubbed 8 baby turnips, halved 1 bunch spring onions, trimmed 2 bulbs wet (new season) garlic, trimmed and sliced lengthways 50g/1¾oz butter good pinch caster sugar handful mixed fresh fines herbes (chervil, chives, tarragon and parsley), chopped salt and freshly ground black pepper 50g/1¾oz shallots or onion, roughly chopped2 tbsp white wine vinegar4 tbsp dry white wine6 tbsp water or fish stock2 tbsp double cream175g/6oz unsalted butter, cut into pieces 50g/1¾oz shallots or onion, roughly chopped 2 tbsp white wine vinegar 4 tbsp dry white wine 6 tbsp water or fish stock 2 tbsp double cream 175g/6oz unsalted butter, cut into pieces Method Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh.Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente.To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper.Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well.Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh. Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente. Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente. To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper. To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper. Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well. Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well. Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Recipe tips You can also make the sauce by reducing the shallots, vinegar and wine and adding the cream as above, then adding a couple of tablespoons of water, bringing the sauce to a rapid boil and whisking the butter into the boiling sauce. This will produce a slightly less light sauce. It is also the way to reconstitute a sauce which has got too hot and separated. At the restaurant, when serving beurre blanc with fish, we use well-reduced fish stock, which gives the sauce roundness. | {
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"title": "Vegetable melange with beurre blanc recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A beautiful side dish of a mix of vegetables with a rich beurre blanc sauce. It’s the perfect accompaniment to simple grilled fish. 10–12 waxy new potatoes, scrubbed few sprigs fresh mint12 asparagus spears400g/14oz broad beans, removed from the pods12 small baby carrots, scrubbed 8 baby turnips, halved 1 bunch spring onions, trimmed2 bulbs wet (new season) garlic, trimmed and sliced lengthways 50g/1¾oz buttergood pinch caster sugarhandful mixed fresh fines herbes (chervil, chives, tarragon and parsley), choppedsalt and freshly ground black pepper 10–12 waxy new potatoes, scrubbed few sprigs fresh mint 12 asparagus spears 400g/14oz broad beans, removed from the pods 12 small baby carrots, scrubbed 8 baby turnips, halved 1 bunch spring onions, trimmed 2 bulbs wet (new season) garlic, trimmed and sliced lengthways 50g/1¾oz butter good pinch caster sugar handful mixed fresh fines herbes (chervil, chives, tarragon and parsley), chopped salt and freshly ground black pepper 50g/1¾oz shallots or onion, roughly chopped2 tbsp white wine vinegar4 tbsp dry white wine6 tbsp water or fish stock2 tbsp double cream175g/6oz unsalted butter, cut into pieces 50g/1¾oz shallots or onion, roughly chopped 2 tbsp white wine vinegar 4 tbsp dry white wine 6 tbsp water or fish stock 2 tbsp double cream 175g/6oz unsalted butter, cut into pieces Method Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh.Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente.To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper.Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well.Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Boil the potatoes in salted water with a few sprigs of mint until tender, then drain. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh. Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh. Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente. Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente. To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper. To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper. Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well. Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well. Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc. Recipe tips You can also make the sauce by reducing the shallots, vinegar and wine and adding the cream as above, then adding a couple of tablespoons of water, bringing the sauce to a rapid boil and whisking the butter into the boiling sauce. This will produce a slightly less light sauce. It is also the way to reconstitute a sauce which has got too hot and separated. At the restaurant, when serving beurre blanc with fish, we use well-reduced fish stock, which gives the sauce roundness."
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} | 8d3e207f6c65379b0165cf5468c729f743dc9d7ebc329836af6f7cf25c05021e | Chocolate and raspberry doughnuts recipe
For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft.Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it.Tip the dough out onto a very lightly floured work surface, and knead it a few times.Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely.Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool.To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy. For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft. Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it. Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it. Tip the dough out onto a very lightly floured work surface, and knead it a few times. Tip the dough out onto a very lightly floured work surface, and knead it a few times. Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely. Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool. To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy. To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy. | {
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"title": "Chocolate and raspberry doughnuts recipe",
"content": "For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft.Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it.Tip the dough out onto a very lightly floured work surface, and knead it a few times.Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely.Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool.To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy. For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. For the doughnuts, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft. Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes, scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft. Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it. Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it. Tip the dough out onto a very lightly floured work surface, and knead it a few times. Tip the dough out onto a very lightly floured work surface, and knead it a few times. Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes. Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended). Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely. Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool. To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy. To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Leave to set. Once set, serve and enjoy."
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} | 27b6fbf8ce6ae17bb0196cd1cfa7e3c5d5f994994356d74284d2364b8c1c49f0 | Beef curry Marie Kiteria recipe
An average of 4.3 out of 5 stars from 10 ratings I can still remember the smell of my mother Marie grinding spices. This curry is easy to make – it just requires some time. 12–15 fresh or dried curry leaves500g/1lb 2oz onions, roughly chopped2 tbsp rapeseed oil 200g/7oz thick natural yoghurt 3 tbsp tomato purée 2 x 5cm/2in fresh root ginger, peeled and finely chopped 4–6 garlic cloves, finely chopped1 heaped tsp ground cumin 2 heaped tsp ground coriander 1 heaped tbsp chilli powder 1 tsp ground turmeric 500g/1lb 2oz beef rump steak, cut into 2.5cm/1in cubes, rinsed4–5 butternut berries or pitted plums400ml/16fl oz tin coconut milk 1 tsp garam masala (optional)2–3 green finger chillies, split into four lengthways, salt and freshly ground black pepper 12–15 fresh or dried curry leaves 500g/1lb 2oz onions, roughly chopped 2 tbsp rapeseed oil 200g/7oz thick natural yoghurt 3 tbsp tomato purée 2 x 5cm/2in fresh root ginger, peeled and finely chopped 4–6 garlic cloves, finely chopped 1 heaped tsp ground cumin 2 heaped tsp ground coriander 1 heaped tbsp chilli powder 1 tsp ground turmeric 500g/1lb 2oz beef rump steak, cut into 2.5cm/1in cubes, rinsed 4–5 butternut berries or pitted plums 400ml/16fl oz tin coconut milk 1 tsp garam masala (optional) 2–3 green finger chillies, split into four lengthways, salt and freshly ground black pepper 1 tsp rapeseed oil or ghee 3cm/1in cinnamon stick 2–3 cardamom pods, lightly crushed 2–3 cloves 1 tsp cumin seeds1 small onion, thinly sliced500g/1lb 2oz basmati or long-grain rice1 litre/1¾ pints boiling water 1 tsp rapeseed oil or ghee 3cm/1in cinnamon stick 2–3 cardamom pods, lightly crushed 2–3 cloves 1 tsp cumin seeds 1 small onion, thinly sliced 500g/1lb 2oz basmati or long-grain rice 1 litre/1¾ pints boiling water Method If using dried curry leaves, soak them in a little water for a few minutes, then drain. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated.Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains.To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste.Serve the curry with the pilau. If using dried curry leaves, soak them in a little water for a few minutes, then drain. If using dried curry leaves, soak them in a little water for a few minutes, then drain. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated. Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains. To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste. To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste. Serve the curry with the pilau. Serve the curry with the pilau. | {
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"title": "Beef curry Marie Kiteria recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings I can still remember the smell of my mother Marie grinding spices. This curry is easy to make – it just requires some time. 12–15 fresh or dried curry leaves500g/1lb 2oz onions, roughly chopped2 tbsp rapeseed oil 200g/7oz thick natural yoghurt 3 tbsp tomato purée 2 x 5cm/2in fresh root ginger, peeled and finely chopped 4–6 garlic cloves, finely chopped1 heaped tsp ground cumin 2 heaped tsp ground coriander 1 heaped tbsp chilli powder 1 tsp ground turmeric 500g/1lb 2oz beef rump steak, cut into 2.5cm/1in cubes, rinsed4–5 butternut berries or pitted plums400ml/16fl oz tin coconut milk 1 tsp garam masala (optional)2–3 green finger chillies, split into four lengthways, salt and freshly ground black pepper 12–15 fresh or dried curry leaves 500g/1lb 2oz onions, roughly chopped 2 tbsp rapeseed oil 200g/7oz thick natural yoghurt 3 tbsp tomato purée 2 x 5cm/2in fresh root ginger, peeled and finely chopped 4–6 garlic cloves, finely chopped 1 heaped tsp ground cumin 2 heaped tsp ground coriander 1 heaped tbsp chilli powder 1 tsp ground turmeric 500g/1lb 2oz beef rump steak, cut into 2.5cm/1in cubes, rinsed 4–5 butternut berries or pitted plums 400ml/16fl oz tin coconut milk 1 tsp garam masala (optional) 2–3 green finger chillies, split into four lengthways, salt and freshly ground black pepper 1 tsp rapeseed oil or ghee 3cm/1in cinnamon stick 2–3 cardamom pods, lightly crushed 2–3 cloves 1 tsp cumin seeds1 small onion, thinly sliced500g/1lb 2oz basmati or long-grain rice1 litre/1¾ pints boiling water 1 tsp rapeseed oil or ghee 3cm/1in cinnamon stick 2–3 cardamom pods, lightly crushed 2–3 cloves 1 tsp cumin seeds 1 small onion, thinly sliced 500g/1lb 2oz basmati or long-grain rice 1 litre/1¾ pints boiling water Method If using dried curry leaves, soak them in a little water for a few minutes, then drain. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated.Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains.To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste.Serve the curry with the pilau. If using dried curry leaves, soak them in a little water for a few minutes, then drain. If using dried curry leaves, soak them in a little water for a few minutes, then drain. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Put the onions and oil in a food processor and blend to a fine, smooth paste. Tip the mixture into a large bowl and mix in the yoghurt, tomato purée, ginger, garlic, curry leaves and ground spices. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Transfer the mixture to a large saucepan and mix in the beef and butternut berries. Cover with a lid and simmer over medium heat for about an hour, or until the oil has separated and the beef is cooked. Stir often to prevent it from sticking to the bottom of the pan and season with salt if needed. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated. Meanwhile, make the pilau. Preheat your oven to 190C/170C Fan/Gas 5. Heat the oil or ghee in a 25cm/10in casserole dish. Add the spices and fry for 1–2 minutes, or until coloured. Add the onion and sauté for 1–2 minutes, or until pale. Add the rice and sauté for 2–3 minutes, stirring often so that all the grains are evenly coated. Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Pour over the boiling water, season with salt and stir well, cleaning the sides of any loose grains. Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes, gently stirring every minute or so and clearing the sides of rice before covering the pan again. Add a little more water if needed. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains. Bake the rice for 15–20 minutes. Stir the rice with a roasting fork, loosening all the grains. To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste. To finish the curry, stir the garam masala, if using, into the coconut milk, then add to the curry. Drop in the chillies and simmer for a few minutes more. Season to taste. Serve the curry with the pilau. Serve the curry with the pilau."
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} | 9c894f5bd3d875e7ebab06ad38a732197fcb6b64620055337b036a08a85c3a08 | Halloumi fries recipe
Chunky halloumi chips An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_chips_93711_16x9.jpg These halloumi fries have a light, crisp outer shell and the halloumi goes all gooey and creamy as it warms up. With this garnish, fries just got exotic! 2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips75g/2½oz plain flour2 tsp paprika 3 tsp garlic powder 1 free-range egg, beaten 1.5 litres/2½ pints vegetable oil, for fryingsalt 2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips 75g/2½oz plain flour 2 tsp paprika 3 tsp garlic powder 1 free-range egg, beaten 1.5 litres/2½ pints vegetable oil, for frying salt 75ml/2½fl oz soured cream large pinch rock salt1 tsp za’atarlarge handful fresh mint, roughly chopped 1 tsp chilli flakes 20g/¾oz pomegranate seeds 75ml/2½fl oz soured cream large pinch rock salt 1 tsp za’atar large handful fresh mint, roughly chopped 1 tsp chilli flakes 20g/¾oz pomegranate seeds Method Preheat the oven to 170C/150C Fan/Gas 3½. Pat the cheese dry with a clean teatowel or kitchen paper. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating.Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Pat the cheese dry with a clean teatowel or kitchen paper. Pat the cheese dry with a clean teatowel or kitchen paper. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating. Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds. | {
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"title": "Halloumi fries recipe",
"content": "Chunky halloumi chips An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_chips_93711_16x9.jpg These halloumi fries have a light, crisp outer shell and the halloumi goes all gooey and creamy as it warms up. With this garnish, fries just got exotic! 2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips75g/2½oz plain flour2 tsp paprika 3 tsp garlic powder 1 free-range egg, beaten 1.5 litres/2½ pints vegetable oil, for fryingsalt 2 x 250g/9oz blocks halloumi cheese, each cut into 12 chips 75g/2½oz plain flour 2 tsp paprika 3 tsp garlic powder 1 free-range egg, beaten 1.5 litres/2½ pints vegetable oil, for frying salt 75ml/2½fl oz soured cream large pinch rock salt1 tsp za’atarlarge handful fresh mint, roughly chopped 1 tsp chilli flakes 20g/¾oz pomegranate seeds 75ml/2½fl oz soured cream large pinch rock salt 1 tsp za’atar large handful fresh mint, roughly chopped 1 tsp chilli flakes 20g/¾oz pomegranate seeds Method Preheat the oven to 170C/150C Fan/Gas 3½. Pat the cheese dry with a clean teatowel or kitchen paper. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating.Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Pat the cheese dry with a clean teatowel or kitchen paper. Pat the cheese dry with a clean teatowel or kitchen paper. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating. Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a baking tray at the ready, large enough to lay all the chips on. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto the tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating. Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the oil into a deep saucepan over a high heat. If you have a thermometer, the temperature of the oil should be 150C for a slow gentle deep-fry. If you don’t have a thermometer, test whether the oil is hot enough by dropping a breadcrumb in and if it floats the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Lower the heat and add a few bits of cheese to the pan – not too many, as they need to be able to move around. Be careful not to overcrowd the pan or this will reduce the temperature of the oil too much. The chips will take about 2–3 minutes: the outside should be deep golden brown. With a slotted spoon, take out the fries and put them on the baking tray. Put the tray into the oven to keep the cheese warm and the outside crisp. Fry the rest of the chips in batches, making sure to keep them warm in the oven as you go. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds. Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, za’atar, mint and chilli flakes, and top with the pomegranate seeds."
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} | 48aab034bccfb06b2766d064dcf40c8f71b2484d532e6f8cb12810857485b4c8 | Raspberry mojito doughnuts recipe
For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water.Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set.For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool.When cool, fill the donuts with the raspberry and mint Jam. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly.Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set.When the glaze is set, finish decorating the doughnuts with the mint leaves. For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water. For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water. Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set. For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool. When cool, fill the donuts with the raspberry and mint Jam. When cool, fill the donuts with the raspberry and mint Jam. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly. Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set. When the glaze is set, finish decorating the doughnuts with the mint leaves. When the glaze is set, finish decorating the doughnuts with the mint leaves. | {
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"title": "Raspberry mojito doughnuts recipe",
"content": "For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water.Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set.For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool.When cool, fill the donuts with the raspberry and mint Jam. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly.Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set.When the glaze is set, finish decorating the doughnuts with the mint leaves. For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water. For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water. Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set. Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set. For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place. Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool. Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool. When cool, fill the donuts with the raspberry and mint Jam. When cool, fill the donuts with the raspberry and mint Jam. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly. For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly. Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set. For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set. When the glaze is set, finish decorating the doughnuts with the mint leaves. When the glaze is set, finish decorating the doughnuts with the mint leaves."
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} | 16610678b4784d1f1a847b187ff540cd921522f7a7a86432f550f1adeb1dc67a | Tom Kerridge's chicken nuggets recipe
Chicken nuggets with smoked paprika and anchovy mayo An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_nuggets_with_43012_16x9.jpg These homemade chicken nuggets are posh people-pleasers. Serve as a moreish canapé at your next party. Equipment and preparation: for this recipe you will need a food processor. 3 free-range egg yolks1 tbsp white wine vinegar1 tbsp Dijon mustard1 lemon, juice only10 salted anchovy fillets1 tbsp smoked paprika500ml/18fl oz vegetable oil 3 free-range egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 lemon, juice only 10 salted anchovy fillets 1 tbsp smoked paprika 500ml/18fl oz vegetable oil vegetable or sunflower oil, for deep-frying200g/7oz semolina flour, plus extra for dusting100g/3½oz tapioca flour (available online or from health-food specialists)½ tsp bicarbonate of soda330ml/11fl oz sparkling water4 skinless chicken breasts, cut into nugget-sized piecespinch cayenne pepperpinch sea salt flakes vegetable or sunflower oil, for deep-frying 200g/7oz semolina flour, plus extra for dusting 100g/3½oz tapioca flour (available online or from health-food specialists) ½ tsp bicarbonate of soda 330ml/11fl oz sparkling water 4 skinless chicken breasts, cut into nugget-sized pieces pinch cayenne pepper pinch sea salt flakes Method For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. Recommended wines Beer recommendations: Beavertown Neck Oil Session IPA, Sierra Nevada Pale Ale and Shepherd Neame Bishops Finger Kentish Strong Ale. | {
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"content": "Chicken nuggets with smoked paprika and anchovy mayo An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_nuggets_with_43012_16x9.jpg These homemade chicken nuggets are posh people-pleasers. Serve as a moreish canapé at your next party. Equipment and preparation: for this recipe you will need a food processor. 3 free-range egg yolks1 tbsp white wine vinegar1 tbsp Dijon mustard1 lemon, juice only10 salted anchovy fillets1 tbsp smoked paprika500ml/18fl oz vegetable oil 3 free-range egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 lemon, juice only 10 salted anchovy fillets 1 tbsp smoked paprika 500ml/18fl oz vegetable oil vegetable or sunflower oil, for deep-frying200g/7oz semolina flour, plus extra for dusting100g/3½oz tapioca flour (available online or from health-food specialists)½ tsp bicarbonate of soda330ml/11fl oz sparkling water4 skinless chicken breasts, cut into nugget-sized piecespinch cayenne pepperpinch sea salt flakes vegetable or sunflower oil, for deep-frying 200g/7oz semolina flour, plus extra for dusting 100g/3½oz tapioca flour (available online or from health-food specialists) ½ tsp bicarbonate of soda 330ml/11fl oz sparkling water 4 skinless chicken breasts, cut into nugget-sized pieces pinch cayenne pepper pinch sea salt flakes Method For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. Recommended wines Beer recommendations: Beavertown Neck Oil Session IPA, Sierra Nevada Pale Ale and Shepherd Neame Bishops Finger Kentish Strong Ale."
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} | fa00fc147fa89b5343ec13d4e599aaf8848cd0e882684d7c5711efd6be910e65 | Funnel cakes with poached pears recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/funnel_cakes_with_19127_16x9.jpg Funnel cakes are an American funfair staple – a bit like churros or doughnuts, the batter is piped directly into hot oil in swirls. Serve with red wine poached pears and sweetened cream for an elegant dessert, or eat them simply dusted in cinnamon sugar. 2 small pears, peeled500ml/18fl oz red wine100g/3½ oz caster sugar1 cinnamon stick5 cardamom pods, lightly crushed1 star anise2 thin slices fresh root ginger 2 small pears, peeled 500ml/18fl oz red wine 100g/3½ oz caster sugar 1 cinnamon stick 5 cardamom pods, lightly crushed 1 star anise 2 thin slices fresh root ginger 100ml/3½oz full-fat milk1 large free-range egg1 tsp vanilla extract125g/4½oz plain flour25g/1oz caster sugar½ tsp baking powder900ml/1¾ pints vegetable oil, for deep-frying¼ tsp fine sea salt 100ml/3½oz full-fat milk 1 large free-range egg 1 tsp vanilla extract 125g/4½oz plain flour 25g/1oz caster sugar ½ tsp baking powder 900ml/1¾ pints vegetable oil, for deep-frying ¼ tsp fine sea salt 10g caster sugar½ tsp ground cinnamon 10g caster sugar ½ tsp ground cinnamon double cream whipped with a little caster sugar, to taste double cream whipped with a little caster sugar, to taste Method For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole.Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally.While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside.Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended).Mix the caster sugar and cinnamon in a small bowl and set aside.When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half.Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole. For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole. Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally. Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally. While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside. While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside. Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended). Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended). Mix the caster sugar and cinnamon in a small bowl and set aside. Mix the caster sugar and cinnamon in a small bowl and set aside. When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half. Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. Recipe tips Keep the leftover red wine poaching liquid for cooking frozen berries as a quick midweek dessert. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/funnel_cakes_with_19127_16x9.jpg Funnel cakes are an American funfair staple – a bit like churros or doughnuts, the batter is piped directly into hot oil in swirls. Serve with red wine poached pears and sweetened cream for an elegant dessert, or eat them simply dusted in cinnamon sugar. 2 small pears, peeled500ml/18fl oz red wine100g/3½ oz caster sugar1 cinnamon stick5 cardamom pods, lightly crushed1 star anise2 thin slices fresh root ginger 2 small pears, peeled 500ml/18fl oz red wine 100g/3½ oz caster sugar 1 cinnamon stick 5 cardamom pods, lightly crushed 1 star anise 2 thin slices fresh root ginger 100ml/3½oz full-fat milk1 large free-range egg1 tsp vanilla extract125g/4½oz plain flour25g/1oz caster sugar½ tsp baking powder900ml/1¾ pints vegetable oil, for deep-frying¼ tsp fine sea salt 100ml/3½oz full-fat milk 1 large free-range egg 1 tsp vanilla extract 125g/4½oz plain flour 25g/1oz caster sugar ½ tsp baking powder 900ml/1¾ pints vegetable oil, for deep-frying ¼ tsp fine sea salt 10g caster sugar½ tsp ground cinnamon 10g caster sugar ½ tsp ground cinnamon double cream whipped with a little caster sugar, to taste double cream whipped with a little caster sugar, to taste Method For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole.Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally.While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside.Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended).Mix the caster sugar and cinnamon in a small bowl and set aside.When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half.Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole. For the pears, carefully remove the core with the tip of a knife and discard, keeping the pears whole. Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally. Put the pears in a small saucepan with the wine, sugar and just enough water to cover. Add the spices and ginger and bring to a gentle simmer. Cook for 15–20 minutes, or until tender, turning occasionally. While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside. While the pears are cooking, make the funnel cake batter. Whisk together the milk, egg and vanilla extract. Put the flour, sugar, baking powder and salt in a large bowl and mix well. Slowly add the milk mixture, whisking with a balloon whisk until smooth. Set aside. Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended). Heat the oil in a deep-fat fryer or heavy-based saucepan to 170C – the saucepan will need to have enough oil to fill halfway up the sides. (CAUTION: Do not leave hot oil unattended). Mix the caster sugar and cinnamon in a small bowl and set aside. Mix the caster sugar and cinnamon in a small bowl and set aside. When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). When the oil is at temperature, spoon the batter into a large piping bag fitted with an 8mm plain nozzle (keep the nozzle end of the piping bag folded, so the batter doesn’t ooze out). Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Very carefully pipe the batter directly into the hot oil, moving the piping bag in circles, to make a loose nest. Take care to avoid splashes of hot oil. Fold the piping nozzle up when half the batter is used and put to one side. Cook the funnel cake for 4–5 minutes, or until golden brown and crisp, turning with tongs halfway through the cooking time. (CAUTION: do not allow the oil to get too hot. Protect yourself from splashes of hot oil and keep your face away from the pan.) Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Transfer the funnel cake to a dessert plate and sprinkle with half the cinnamon sugar. Make the second funnel cake in exactly the same way. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half. Meanwhile, take two ladles of the poaching wine and pour into a small saucepan. Bring to the boil and boil vigorously for a few minutes, or until thickened and syrupy. Drain the pears and cut in half. Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. Place the pears on the funnel cakes and drizzle with the spiced syrup. Serve with the sweetened cream. Recipe tips Keep the leftover red wine poaching liquid for cooking frozen berries as a quick midweek dessert."
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} | 48eb54d6719154ef54f879effdc390c2abd6f06235dc916502e30665d3b4812c | Sausages and mustard recipe
An average of 4.5 out of 5 stars from 19 ratings This recipe is so adaptable, so change the mustard and the sausage to suit your own taste; for example, if you like spicy sausages why not marry them with sweet mustard? good glug of fruity olive oila couple of onions, peeled, sliceda couple of spilling handfuls of pasta, such as conchiglie 4-6 good quality sausages (preferably from your butcher)1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for servinga dollop or so of smooth mustard, such as Dijona dollop or so of grainy mustard, such as wholegrain a small pot of double cream salt and freshly ground black pepper good glug of fruity olive oil a couple of onions, peeled, sliced a couple of spilling handfuls of pasta, such as conchiglie 4-6 good quality sausages (preferably from your butcher) 1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for serving a dollop or so of smooth mustard, such as Dijon a dollop or so of grainy mustard, such as wholegrain a small pot of double cream salt and freshly ground black pepper Method Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions.When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes.Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley. Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions. Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions. When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes. When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes. Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley. | {
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"content": "An average of 4.5 out of 5 stars from 19 ratings This recipe is so adaptable, so change the mustard and the sausage to suit your own taste; for example, if you like spicy sausages why not marry them with sweet mustard? good glug of fruity olive oila couple of onions, peeled, sliceda couple of spilling handfuls of pasta, such as conchiglie 4-6 good quality sausages (preferably from your butcher)1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for servinga dollop or so of smooth mustard, such as Dijona dollop or so of grainy mustard, such as wholegrain a small pot of double cream salt and freshly ground black pepper good glug of fruity olive oil a couple of onions, peeled, sliced a couple of spilling handfuls of pasta, such as conchiglie 4-6 good quality sausages (preferably from your butcher) 1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for serving a dollop or so of smooth mustard, such as Dijon a dollop or so of grainy mustard, such as wholegrain a small pot of double cream salt and freshly ground black pepper Method Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions.When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes.Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley. Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions. Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions. When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes. When the onions are caramelised, skin the sausages and rip the meat into good sized chunks and add to the onions and cook for a few minutes. Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Add in the flatleaf parsley and stir in the mustards. It's up to you to add as much or as little as you like of each. A tablespoon of each is usually enough. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley. Stir in the cream and check the seasoning, adding more mustard if you want. Drain the pasta and add to the cream and stir well. Serve immediately with an extra sprinkling of chopped parsley."
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} | bdb06b5961b2b27c195a268abaccdb19cd69e83026a058d6fded289b2416f017 | Easy Boston baked beans with potato cakes recipe
An average of 3.0 out of 5 stars from 2 ratings Try The Hairy Bikers quick and easy smokey beans with cheat's meatballs and crisp potato patties. 1 tbsp olive oil150g/5oz cubed pancetta 1 onion, finely chopped 2 cloves garlic, crushed ½ tsp hot paprika 1 tbsp English mustard 1 tsp treacle splash Worcestershire sauce300g/10oz canned cherry tomatoes 1 tsp brown sugar 1 tsp tomato purée 1 x 400g/14oz can haricot beans, drained, rinsed 1 tbsp chopped fresh flatleaf parsley, to garnish 1 tbsp olive oil 150g/5oz cubed pancetta 1 onion, finely chopped 2 cloves garlic, crushed ½ tsp hot paprika 1 tbsp English mustard 1 tsp treacle splash Worcestershire sauce 300g/10oz canned cherry tomatoes 1 tsp brown sugar 1 tsp tomato purée 1 x 400g/14oz can haricot beans, drained, rinsed 1 tbsp chopped fresh flatleaf parsley, to garnish 2 good quality pork sausages1 tbsp olive oil 2 good quality pork sausages 1 tbsp olive oil 350g/12oz Desirée potatoes, peeled2 spring onions, finely sliced1 heaped teaspoon plain flour1 large knob of butter2 tbsp olive oil 350g/12oz Desirée potatoes, peeled 2 spring onions, finely sliced 1 heaped teaspoon plain flour 1 large knob of butter 2 tbsp olive oil Method For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic.Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepperMeanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley. For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic. For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic. Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepper Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepper Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through. Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through. For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley. | {
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"title": "Easy Boston baked beans with potato cakes recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Try The Hairy Bikers quick and easy smokey beans with cheat's meatballs and crisp potato patties. 1 tbsp olive oil150g/5oz cubed pancetta 1 onion, finely chopped 2 cloves garlic, crushed ½ tsp hot paprika 1 tbsp English mustard 1 tsp treacle splash Worcestershire sauce300g/10oz canned cherry tomatoes 1 tsp brown sugar 1 tsp tomato purée 1 x 400g/14oz can haricot beans, drained, rinsed 1 tbsp chopped fresh flatleaf parsley, to garnish 1 tbsp olive oil 150g/5oz cubed pancetta 1 onion, finely chopped 2 cloves garlic, crushed ½ tsp hot paprika 1 tbsp English mustard 1 tsp treacle splash Worcestershire sauce 300g/10oz canned cherry tomatoes 1 tsp brown sugar 1 tsp tomato purée 1 x 400g/14oz can haricot beans, drained, rinsed 1 tbsp chopped fresh flatleaf parsley, to garnish 2 good quality pork sausages1 tbsp olive oil 2 good quality pork sausages 1 tbsp olive oil 350g/12oz Desirée potatoes, peeled2 spring onions, finely sliced1 heaped teaspoon plain flour1 large knob of butter2 tbsp olive oil 350g/12oz Desirée potatoes, peeled 2 spring onions, finely sliced 1 heaped teaspoon plain flour 1 large knob of butter 2 tbsp olive oil Method For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic.Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepperMeanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley. For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic. For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic. Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepper Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepper Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through. Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through. For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley. To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley."
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} | 44a61f3eef1c5e158959f33c6e4c30cd517801ff7a2db1705625dc7f11e52515 | Potato gnocchi, grilled radicchio and sausage sauce recipe
Preheat the oven to 150C/300F/Gas 5.For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool.Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl.Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough.Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking.For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes.Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish.Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan.Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool.Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot.To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs. Preheat the oven to 150C/300F/Gas 5. Preheat the oven to 150C/300F/Gas 5. For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool. For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool. Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl. Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl. Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough. Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough. Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking. For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes. For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes. Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish. Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish. Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan. Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan. Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool. Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool. Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot. Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot. To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs. To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs. | {
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"content": "Preheat the oven to 150C/300F/Gas 5.For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool.Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl.Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough.Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking.For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes.Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish.Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan.Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool.Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot.To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs. Preheat the oven to 150C/300F/Gas 5. Preheat the oven to 150C/300F/Gas 5. For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool. For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool. Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl. Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl. Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough. Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough. Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking. Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking. For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes. For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes. Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish. Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish. Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan. Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan. Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool. Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool. Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot. Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot. To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs. To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs."
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} | 745a9c1e671576efaa975adbe75df9492d0d71e8d128091428f9b0f1a61e242b | Brussels sprouts with burnt butter recipe
Brussels sprouts with burnt butter and black garlic An average of 4.0 out of 5 stars from 4 ratings Sprouts are seen as festive food but they are also great as a side dish throughout the winter. 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oilpinch caraway seeds12 black garlic cloves, roughly chopped2 tbsp fresh thyme leaves30g/1oz unsalted butter30g/1oz pumpkin seeds, toasted1½ tsp lemon juice1 tbsp tahinisalt 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oil pinch caraway seeds 12 black garlic cloves, roughly chopped 2 tbsp fresh thyme leaves 30g/1oz unsalted butter 30g/1oz pumpkin seeds, toasted 1½ tsp lemon juice 1 tbsp tahini salt Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. | {
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"content": "Brussels sprouts with burnt butter and black garlic An average of 4.0 out of 5 stars from 4 ratings Sprouts are seen as festive food but they are also great as a side dish throughout the winter. 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oilpinch caraway seeds12 black garlic cloves, roughly chopped2 tbsp fresh thyme leaves30g/1oz unsalted butter30g/1oz pumpkin seeds, toasted1½ tsp lemon juice1 tbsp tahinisalt 450g/1lb Brussels sprouts, trimmed and cut in half lengthways 1 tbsp olive oil pinch caraway seeds 12 black garlic cloves, roughly chopped 2 tbsp fresh thyme leaves 30g/1oz unsalted butter 30g/1oz pumpkin seeds, toasted 1½ tsp lemon juice 1 tbsp tahini salt Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately."
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} | daa2bcacec2c6825ccabafe53e415f2b49be8ee330fdff7f23aeabd22ab76edd | Sprinkle babka loaf recipe
Grease a 900g/2lb loaf tin and line with baking paper. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise.Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size.Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes.Meanwhile, make the glaze by mixing the golden syrup and water. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish. Grease a 900g/2lb loaf tin and line with baking paper. Grease a 900g/2lb loaf tin and line with baking paper. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise. Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size. Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size. Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes. Meanwhile, make the glaze by mixing the golden syrup and water. Meanwhile, make the glaze by mixing the golden syrup and water. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish. | {
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"content": "Grease a 900g/2lb loaf tin and line with baking paper. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise.Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size.Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes.Meanwhile, make the glaze by mixing the golden syrup and water. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish. Grease a 900g/2lb loaf tin and line with baking paper. Grease a 900g/2lb loaf tin and line with baking paper. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. To make the dough, place the flour in the bowl of a stand mixer, or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. Give it a quick mix, then make a well in the centre. Add the beaten eggs and milk and mix until the dough starts to come together. If you’re using a stand mixer, attach a dough hook and use it to bring the dough together. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Start adding the butter, a small piece at a time, until it has all been incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes until the dough is smooth, shiny and stretchy. Lightly flour a work surface and roll out the dough to a 20x30cm/8x12in rectangle. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. Make the sprinkle butter by mixing the butter with the sugar and half the sprinkles. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. With one of the long edges of the dough rectangle closest to you, spread the sprinkle butter over the dough, leaving a 1cm/½in border all the way around. Scatter over the remaining sprinkles evenly, pushing them into the dough. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise. Starting at the long edge, roll up the dough tightly, like a Swiss roll. Place the roll seam-side down. Using a sharp knife, cut it in half lengthwise. Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size. Turn the two long pieces of dough so you can see stripes of dough and sprinkle butter, then place one piece on top of the other to make a large cross. Crisscross the dough like a two-strand plait, then gently lift the plaited dough into the prepared tin, tucking the ends under. Cover with a clean tea towel and leave in a warm place until doubled in size. Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Bake the loaf for 15 minutes. Reduce the oven temperature to 160C/150C Fan/Gas 3 and bake for a further 25 minutes. Leave to cool in the tin for 15 minutes. Meanwhile, make the glaze by mixing the golden syrup and water. Meanwhile, make the glaze by mixing the golden syrup and water. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish. Remove the loaf from the tin and brush all over with the glaze before finishing with the extra sprinkles. Leave on a wire rack to cool completely. Once the loaf has cooled, slice and serve. Nobody is stopping you from adding more butter and sprinkles, if you wish."
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} | d352796c0cd1cb12cc8f6879dca38dea7a9388e1491f28ec6a1953e7761dd809 | Beef, squash and plantain curry recipe
An average of 4.8 out of 5 stars from 5 ratings Fried plantain add a lovely hint of sweetness to this easy beef curry, which uses beef mice to keep the costs and cooking time low. Mike likes to serve it with turmeric rice (see the recipe tip), but plain basmati rice is also good. 2 tbsp rapeseed oil400g/14oz butternut squash, peeled, seeds removed, cut into 2cm/¾in chunks1 brown onion, roughly chopped2 garlic cloves, finely chopped20g/¾oz chunk fresh root ginger, peeled and finely grated400g/14oz lean beef mince2 tsp garam masala1 tsp ground cumin½–1 tsp dried flaked chillies (optional)½ tsp ground turmeric½ tsp sumac400ml/14fl oz tin coconut milk10g/⅓oz bunch fresh coriander, leaves roughly chopped, plus extra to garnish½ lime, juice only 2 tbsp rapeseed oil 400g/14oz butternut squash, peeled, seeds removed, cut into 2cm/¾in chunks 1 brown onion, roughly chopped 2 garlic cloves, finely chopped 20g/¾oz chunk fresh root ginger, peeled and finely grated 400g/14oz lean beef mince 2 tsp garam masala 1 tsp ground cumin ½–1 tsp dried flaked chillies (optional) ½ tsp ground turmeric ½ tsp sumac 400ml/14fl oz tin coconut milk 10g/⅓oz bunch fresh coriander, leaves roughly chopped, plus extra to garnish ½ lime, juice only 3 tbsp rapeseed oil1 ripe plantain (or 2 large bananas) 3 tbsp rapeseed oil 1 ripe plantain (or 2 large bananas) 1 lime, cut into wedges300g/10½oz rice, cooked according to packet instructions (see Recipe Tip for turmeric rice) 1 lime, cut into wedges 300g/10½oz rice, cooked according to packet instructions (see Recipe Tip for turmeric rice) Method To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over.Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice.While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper.Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over. Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice. Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice. While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper. While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper. Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. Recipe tips To make turmeric rice, boil basmati rice with a little ground turmeric and a few cloves until tender. | {
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"title": "Beef, squash and plantain curry recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Fried plantain add a lovely hint of sweetness to this easy beef curry, which uses beef mice to keep the costs and cooking time low. Mike likes to serve it with turmeric rice (see the recipe tip), but plain basmati rice is also good. 2 tbsp rapeseed oil400g/14oz butternut squash, peeled, seeds removed, cut into 2cm/¾in chunks1 brown onion, roughly chopped2 garlic cloves, finely chopped20g/¾oz chunk fresh root ginger, peeled and finely grated400g/14oz lean beef mince2 tsp garam masala1 tsp ground cumin½–1 tsp dried flaked chillies (optional)½ tsp ground turmeric½ tsp sumac400ml/14fl oz tin coconut milk10g/⅓oz bunch fresh coriander, leaves roughly chopped, plus extra to garnish½ lime, juice only 2 tbsp rapeseed oil 400g/14oz butternut squash, peeled, seeds removed, cut into 2cm/¾in chunks 1 brown onion, roughly chopped 2 garlic cloves, finely chopped 20g/¾oz chunk fresh root ginger, peeled and finely grated 400g/14oz lean beef mince 2 tsp garam masala 1 tsp ground cumin ½–1 tsp dried flaked chillies (optional) ½ tsp ground turmeric ½ tsp sumac 400ml/14fl oz tin coconut milk 10g/⅓oz bunch fresh coriander, leaves roughly chopped, plus extra to garnish ½ lime, juice only 3 tbsp rapeseed oil1 ripe plantain (or 2 large bananas) 3 tbsp rapeseed oil 1 ripe plantain (or 2 large bananas) 1 lime, cut into wedges300g/10½oz rice, cooked according to packet instructions (see Recipe Tip for turmeric rice) 1 lime, cut into wedges 300g/10½oz rice, cooked according to packet instructions (see Recipe Tip for turmeric rice) Method To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over.Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice.While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper.Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3–4 minutes, stirring regularly until beginning to soften and brown. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over. Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over. Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice. Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice. While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper. While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1–2 minutes on each side or until golden-brown. Drain on kitchen paper. Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing. Recipe tips To make turmeric rice, boil basmati rice with a little ground turmeric and a few cloves until tender."
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} | 755b75dfcfdb49b6249903d1c63241508f613b92f83914163bba80b5d40edee1 | Braised fennel with butter and parmesan recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_fennel_with_81864_16x9.jpg This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved50g/1¾oz butter salt and freshly ground black pepper3 tbsp dry vermouthsplash pastis (optional, alternatively add more dry vermouth)60g/2oz parmesan (or similar vegetarian hard cheese), grated, plus extra for serving 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved 50g/1¾oz butter salt and freshly ground black pepper 3 tbsp dry vermouth splash pastis (optional, alternatively add more dry vermouth) 60g/2oz parmesan (or similar vegetarian hard cheese), grated, plus extra for serving Method Preheat the oven to 170C/325F/Gas 3.Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Serve with extra parmesan for sprinkling over. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes. Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high. Preheat the grill to high. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream). Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream). Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Serve with extra parmesan for sprinkling over. Serve with extra parmesan for sprinkling over. Recipe tips Try grating your parmesan in a food processor to produce a fine powdery texture. Keep it in a container in the freezer for future use. | {
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"title": "Braised fennel with butter and parmesan 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/braised_fennel_with_81864_16x9.jpg This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved50g/1¾oz butter salt and freshly ground black pepper3 tbsp dry vermouthsplash pastis (optional, alternatively add more dry vermouth)60g/2oz parmesan (or similar vegetarian hard cheese), grated, plus extra for serving 750g/1½lb fennel bulbs, trimmed, halved, trimmings reserved 50g/1¾oz butter salt and freshly ground black pepper 3 tbsp dry vermouth splash pastis (optional, alternatively add more dry vermouth) 60g/2oz parmesan (or similar vegetarian hard cheese), grated, plus extra for serving Method Preheat the oven to 170C/325F/Gas 3.Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Serve with extra parmesan for sprinkling over. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes. Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes. Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high. Preheat the grill to high. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce. Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream). Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream). Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges. Serve with extra parmesan for sprinkling over. Serve with extra parmesan for sprinkling over. Recipe tips Try grating your parmesan in a food processor to produce a fine powdery texture. Keep it in a container in the freezer for future use."
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} | 1067f3b87b14ab99598812393660e9a970b2cf3b8ff14d81f8118025441c429c | Christmas croquembouche recipe
Preheat the oven to 200C/180C Fan/Gas 6.Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool.Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy.Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes.At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling).To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble.To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated.To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool. Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy. Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes. At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling). At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling). To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble. To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble. To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated. Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated. To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare. | {
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"title": "Christmas croquembouche recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool.Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy.Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes.At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling).To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble.To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated.To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool. Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy. Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes. At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling). At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling). To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble. To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble. To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated. Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated. To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. To assemble, dip either side of the buns in the caramel. One side will stick to the bottom, one side will glue to the top (the sugar nibs will face outwards). Continue assembling the buns until you reach the top of the cone. If the caramel becomes too sticky to work with, place over a low heat to warm. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare. Leave to set completely, then remove the cone. Indoor sparklers will add extra flare."
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} | 4221103210a77db9f9f75439834b881ea272eee25cd6dd459de48dac92dd44b0 | Homemade buttery croissants recipe
The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed.Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in.Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered.Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base.With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little.Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant.Repeat the process with the remaining pastry triangles to create about 20 croissants.Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.)Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter. The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest. Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed. Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed. Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in. Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight. When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base. When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base. With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Repeat the process with the remaining pastry triangles to create about 20 croissants. Repeat the process with the remaining pastry triangles to create about 20 croissants. Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.) Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.) Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter. Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter. | {
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"content": "The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed.Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in.Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered.Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base.With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little.Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant.Repeat the process with the remaining pastry triangles to create about 20 croissants.Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.)Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter. The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest. Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest. Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed. Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed. Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in. Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight. Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight. When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base. When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base. With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Repeat the process with the remaining pastry triangles to create about 20 croissants. Repeat the process with the remaining pastry triangles to create about 20 croissants. Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.) Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.) Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter. Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter."
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} | 9d861e3aad466acd7a75e3fefe4bbaf9553c90b58085e9853665c1bb84732e57 | Beetroot bulgur wheat with paneer recipe
An average of 5.0 out of 5 stars from 3 ratings Beetroot brings a beautiful earthiness and vibrant colour to this simple, vegetarian meal for two. If you can’t get paneer, it’s just as good with halloumi. 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated150g/5½oz bulgur wheat1 tsp cumin seeds1 tsp flaked sea salt, plus extra to season½ vegetable stock cube2 tbsp extra virgin olive oil1 tbsp balsamic vinegar or lemon juicepinch cayenne pepper½ tsp caster sugarfreshly ground black pepper 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated 150g/5½oz bulgur wheat 1 tsp cumin seeds 1 tsp flaked sea salt, plus extra to season ½ vegetable stock cube 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar or lemon juice pinch cayenne pepper ½ tsp caster sugar freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for brushing140g/5oz paneer, cut into 6 slices1 tbsp finely chopped flatleaf parsley½ lemon, zest only 2 tbsp extra virgin olive oil, plus extra for brushing 140g/5oz paneer, cut into 6 slices 1 tbsp finely chopped flatleaf parsley ½ lemon, zest only 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juicelemon wedges 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juice lemon wedges Method Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time.Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm.Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest.Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time. Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time. Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm. Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm. Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest. Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest. Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Recipe tips If you can’t get hold of paneer, use halloumi for this recipe instead. | {
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"title": "Beetroot bulgur wheat with paneer recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Beetroot brings a beautiful earthiness and vibrant colour to this simple, vegetarian meal for two. If you can’t get paneer, it’s just as good with halloumi. 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated150g/5½oz bulgur wheat1 tsp cumin seeds1 tsp flaked sea salt, plus extra to season½ vegetable stock cube2 tbsp extra virgin olive oil1 tbsp balsamic vinegar or lemon juicepinch cayenne pepper½ tsp caster sugarfreshly ground black pepper 1 medium beetroot (around 140g/5oz), washed, trimmed and coarsely grated 150g/5½oz bulgur wheat 1 tsp cumin seeds 1 tsp flaked sea salt, plus extra to season ½ vegetable stock cube 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar or lemon juice pinch cayenne pepper ½ tsp caster sugar freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for brushing140g/5oz paneer, cut into 6 slices1 tbsp finely chopped flatleaf parsley½ lemon, zest only 2 tbsp extra virgin olive oil, plus extra for brushing 140g/5oz paneer, cut into 6 slices 1 tbsp finely chopped flatleaf parsley ½ lemon, zest only 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juicelemon wedges 1 shredded Little Gem lettuce or mixed leaves, lightly dressed with extra virgin olive oil and lemon juice lemon wedges Method Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time.Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm.Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest.Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time. Put the grated beetroot and bulgur wheat into a large saucepan with the cumin seeds and sea salt. Add 500ml/18fl oz water and the crumbled stock cube. Bring to a simmer and cook for about 10 minutes, or until the bulgur is softened and the liquid has been absorbed. Stir regularly, especially towards the end of the cooking time. Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm. Add the olive oil, vinegar, cayenne pepper and sugar. Season with black pepper and stir well over a low heat for 1–2 minutes more. The bulgur wheat should look glossy and deep pink in colour. Adjust the seasoning to taste and keep warm. Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest. Brush a medium non-stick frying pan with a little oil and place over a medium-high heat. Cook the paneer for 1–2 minutes on each side, or until nicely browned. Transfer to a shallow bowl and toss with the olive oil, parsley and lemon zest. Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Divide the beetroot bulgur between two warmed plates and top with the herbed cheese. Season with sea salt and coarsely ground black pepper. Drizzle over a little olive oil and serve with the dressed salad leaves and extra lemon wedges for squeezing. Recipe tips If you can’t get hold of paneer, use halloumi for this recipe instead."
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} | 2bd5b7ce0983220ce365477b2d4fb293ced1ead1e1fe688c600b24cea839ca34 | Borscht recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p031ll9p.jpg Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea. 1 tbsp vegetable oil15g/½oz butter1 large carrot, diced1 celery stick, diced1 onion, finely chopped3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced1 large waxy potato, diced2 garlic cloves, finely chopped1½ litres/2½ pints good quality beef stock½ purple cabbage, finely shredded2 tomatoes, skinned, cored and choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 15g/½oz butter 1 large carrot, diced 1 celery stick, diced 1 onion, finely chopped 3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced 1 large waxy potato, diced 2 garlic cloves, finely chopped 1½ litres/2½ pints good quality beef stock ½ purple cabbage, finely shredded 2 tomatoes, skinned, cored and chopped salt and freshly ground black pepper sour cream 1 tbsp finely chopped dill sour cream 1 tbsp finely chopped dill Method Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Serve the soup with dollops of sour cream and a sprinkling of dill. Recipe tips This could easily be turned into a vegetarian dish, by using a mixture of vegetable stock and liquor from soaking dried mushrooms. You wouldn’t need much dried mushrooms, just around 15g/½oz to add flavour, and they would just need to be finely chopped before adding to the soup at the same time as the cabbage. | {
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"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p031ll9p.jpg Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea. 1 tbsp vegetable oil15g/½oz butter1 large carrot, diced1 celery stick, diced1 onion, finely chopped3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced1 large waxy potato, diced2 garlic cloves, finely chopped1½ litres/2½ pints good quality beef stock½ purple cabbage, finely shredded2 tomatoes, skinned, cored and choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 15g/½oz butter 1 large carrot, diced 1 celery stick, diced 1 onion, finely chopped 3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced 1 large waxy potato, diced 2 garlic cloves, finely chopped 1½ litres/2½ pints good quality beef stock ½ purple cabbage, finely shredded 2 tomatoes, skinned, cored and chopped salt and freshly ground black pepper sour cream 1 tbsp finely chopped dill sour cream 1 tbsp finely chopped dill Method Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Serve the soup with dollops of sour cream and a sprinkling of dill. Recipe tips This could easily be turned into a vegetarian dish, by using a mixture of vegetable stock and liquor from soaking dried mushrooms. You wouldn’t need much dried mushrooms, just around 15g/½oz to add flavour, and they would just need to be finely chopped before adding to the soup at the same time as the cabbage."
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} | 7cf041efa6325c3b5d9179adc5fdd5d61a2029e4a8bb8d632a9f151c2cf25e3c | Challah recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/challah_38343_16x9.jpg This classic challah recipe makes one large loaf perfect for everyday eating, but the mixture can easily be shaped into two smaller loaves for shabbat. See recipe tip below for details. 400g/14oz strong white flour50g/2oz golden caster sugar½ tbsp instant dried yeast½ tsp table salt40ml/1½fl oz vegetable oil2 large free-range eggs, plus 1 large free-range yolkpoppy seeds (optional) 400g/14oz strong white flour 50g/2oz golden caster sugar ½ tbsp instant dried yeast ½ tsp table salt 40ml/1½fl oz vegetable oil 2 large free-range eggs, plus 1 large free-range yolk poppy seeds (optional) Method Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour.In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold).Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough.Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size.Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand.Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes.Pre-heat the oven to 200C/180C Fan/Gas 6.Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using.Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour. Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour. In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold). In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold). Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough. Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough. Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size. Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size. Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand. Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand. Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes. Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using. Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using. Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Recipe tips To make two smaller loaves, divide the dough into 6 equal size pieces in stage 6 of the method, then fashion each ball into ropes roughly 15cm long. Keep an eye on the bread as it cooks, and start checking for doneness from 25 minutes as it will need slightly less time than just the one larger loaf. | {
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"title": "Challah 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/challah_38343_16x9.jpg This classic challah recipe makes one large loaf perfect for everyday eating, but the mixture can easily be shaped into two smaller loaves for shabbat. See recipe tip below for details. 400g/14oz strong white flour50g/2oz golden caster sugar½ tbsp instant dried yeast½ tsp table salt40ml/1½fl oz vegetable oil2 large free-range eggs, plus 1 large free-range yolkpoppy seeds (optional) 400g/14oz strong white flour 50g/2oz golden caster sugar ½ tbsp instant dried yeast ½ tsp table salt 40ml/1½fl oz vegetable oil 2 large free-range eggs, plus 1 large free-range yolk poppy seeds (optional) Method Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour.In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold).Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough.Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size.Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand.Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes.Pre-heat the oven to 200C/180C Fan/Gas 6.Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using.Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour. Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour. In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold). In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold). Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough. Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough. Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size. Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size. Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand. Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand. Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes. Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they’re not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using. Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using. Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing. Recipe tips To make two smaller loaves, divide the dough into 6 equal size pieces in stage 6 of the method, then fashion each ball into ropes roughly 15cm long. Keep an eye on the bread as it cooks, and start checking for doneness from 25 minutes as it will need slightly less time than just the one larger loaf."
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} | 52928710fd4674346572a646879e6488e72a793eecb7afa3f498e71b6d400e16 | Coffee and chilli brisket recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_chilli_10565_16x9.jpg Cardamom works well with coffee and the other spices here: they’re first used as a marinade and then become a rich sauce to serve with the tender beef brisket. 3 tbsp ground coffee1½ tbsp cardamom pods, seeds only1 tsp cumin seeds1 tsp black peppercorns1 tbsp chilli powder1 tsp garlic powder1 tsp ground cinnamon1 tbsp light soft brown sugar1 tsp sea salt1 tbsp red wine vinegar3 tbsp olive oil 3 tbsp ground coffee 1½ tbsp cardamom pods, seeds only 1 tsp cumin seeds 1 tsp black peppercorns 1 tbsp chilli powder 1 tsp garlic powder 1 tsp ground cinnamon 1 tbsp light soft brown sugar 1 tsp sea salt 1 tbsp red wine vinegar 3 tbsp olive oil 750g/1lb 10oz rolled beef brisket, fat removed2 onions, cut into wedges1 bulb garlic, broken into cloves, unpeeled300ml/½ pint beef stock or waterboiled rice and steamed greens, to serve 750g/1lb 10oz rolled beef brisket, fat removed 2 onions, cut into wedges 1 bulb garlic, broken into cloves, unpeeled 300ml/½ pint beef stock or water boiled rice and steamed greens, to serve Method To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight.An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. To make the beef, preheat the oven to 160C/150C Fan/Gas 3.Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on.Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes.Remove the beef from the roasting tin, cover with foil and leave to rest.Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. To make the beef, preheat the oven to 160C/150C Fan/Gas 3. To make the beef, preheat the oven to 160C/150C Fan/Gas 3. Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on. Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on. Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes. Remove the beef from the roasting tin, cover with foil and leave to rest. Remove the beef from the roasting tin, cover with foil and leave to rest. Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. Recipe tips If the brisket is in a long piece, you may need to cut it in half to fit into your casserole. You can use a chilli paste in place of the chilli powder. This can also be cooked on the hob, simmered slowly over a very low heat. The beef is lovely served in rolls topped with the caramelised onions in gravy. | {
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"url": "https://www.bbc.co.uk/food/recipes/coffee_and_chilli_10565",
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"title": "Coffee and chilli brisket recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_and_chilli_10565_16x9.jpg Cardamom works well with coffee and the other spices here: they’re first used as a marinade and then become a rich sauce to serve with the tender beef brisket. 3 tbsp ground coffee1½ tbsp cardamom pods, seeds only1 tsp cumin seeds1 tsp black peppercorns1 tbsp chilli powder1 tsp garlic powder1 tsp ground cinnamon1 tbsp light soft brown sugar1 tsp sea salt1 tbsp red wine vinegar3 tbsp olive oil 3 tbsp ground coffee 1½ tbsp cardamom pods, seeds only 1 tsp cumin seeds 1 tsp black peppercorns 1 tbsp chilli powder 1 tsp garlic powder 1 tsp ground cinnamon 1 tbsp light soft brown sugar 1 tsp sea salt 1 tbsp red wine vinegar 3 tbsp olive oil 750g/1lb 10oz rolled beef brisket, fat removed2 onions, cut into wedges1 bulb garlic, broken into cloves, unpeeled300ml/½ pint beef stock or waterboiled rice and steamed greens, to serve 750g/1lb 10oz rolled beef brisket, fat removed 2 onions, cut into wedges 1 bulb garlic, broken into cloves, unpeeled 300ml/½ pint beef stock or water boiled rice and steamed greens, to serve Method To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight.An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. To make the beef, preheat the oven to 160C/150C Fan/Gas 3.Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on.Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes.Remove the beef from the roasting tin, cover with foil and leave to rest.Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. To make the beef, preheat the oven to 160C/150C Fan/Gas 3. To make the beef, preheat the oven to 160C/150C Fan/Gas 3. Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on. Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on. Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes. When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes. Remove the beef from the roasting tin, cover with foil and leave to rest. Remove the beef from the roasting tin, cover with foil and leave to rest. Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. Recipe tips If the brisket is in a long piece, you may need to cut it in half to fit into your casserole. You can use a chilli paste in place of the chilli powder. This can also be cooked on the hob, simmered slowly over a very low heat. The beef is lovely served in rolls topped with the caramelised onions in gravy."
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} | f897c40e797513e1ca7011b277ebb75a0a4aa1cc362b3b9232681c3b54be8fb9 | Steak and Stilton pie with pickled red cabbage recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_and_stilton_pie_92707_16x9.jpg The deliciously rich flavours of steak, red wine and Stilton make this a comfort food classic. ½ red cabbage, shredded500ml/18fl oz red wine 125ml/4fl oz red wine vinegar 125ml/4fl oz cabernet sauvignon vinegar 50g/1¾oz light brown sugar 1 star anise 1 small cinnamon stick 4 cardamom pods ½ tbsp black peppercorns ½ tbsp coriander seeds 1 tsp fennel seeds 3 juniper berries head of garlic, cut in halfthyme sprigs 1 bay leaf coarse sea salt ½ red cabbage, shredded 500ml/18fl oz red wine 125ml/4fl oz red wine vinegar 125ml/4fl oz cabernet sauvignon vinegar 50g/1¾oz light brown sugar 1 star anise 1 small cinnamon stick 4 cardamom pods ½ tbsp black peppercorns ½ tbsp coriander seeds 1 tsp fennel seeds 3 juniper berries head of garlic, cut in half thyme sprigs 1 bay leaf coarse sea salt 50g/1¾oz plain flour1kg/2lb 4oz beef brisket, cut into large chunks 4 tbsp olive oil1 onion, chopped1 carrot, peeled and chopped 3 celery sticks, chopped2 tbsp tomato purée 400ml/14fl oz red wine 10g/⅓oz fresh thyme head of garlic2 bay leaves 1 litre/1¾ pint beef stock 400g/14oz potatoes, peeled and cut into large cubes180g/6¼oz Stilton, crumbledsalt and freshly ground black pepper 50g/1¾oz plain flour 1kg/2lb 4oz beef brisket, cut into large chunks 4 tbsp olive oil 1 onion, chopped 1 carrot, peeled and chopped 3 celery sticks, chopped 2 tbsp tomato purée 400ml/14fl oz red wine 10g/⅓oz fresh thyme head of garlic 2 bay leaves 1 litre/1¾ pint beef stock 400g/14oz potatoes, peeled and cut into large cubes 180g/6¼oz Stilton, crumbled salt and freshly ground black pepper 350g/12oz plain flour, plus extra for dusting175g/6oz lard, cut into small pieces4–6 tbsp ice-cold water1 free-range eggpinch salt1 free-range egg yolk, for brushing 350g/12oz plain flour, plus extra for dusting 175g/6oz lard, cut into small pieces 4–6 tbsp ice-cold water 1 free-range egg pinch salt 1 free-range egg yolk, for brushing Method To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible.Put all of the other cabbage ingredients in a large saucepan and bring to the boil.Add the cabbage and cook gently for 30 minutes. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Fry the onion, carrot and celery in the pan for 20 minutes.Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half.Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool.Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour.Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid.Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Serve the pie with the cabbage. To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible. To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible. Put all of the other cabbage ingredients in a large saucepan and bring to the boil. Put all of the other cabbage ingredients in a large saucepan and bring to the boil. Add the cabbage and cook gently for 30 minutes. Add the cabbage and cook gently for 30 minutes. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Fry the onion, carrot and celery in the pan for 20 minutes. Fry the onion, carrot and celery in the pan for 20 minutes. Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half. Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half. Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool. Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour. Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid. Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Serve the pie with the cabbage. Serve the pie with the cabbage. | {
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"title": "Steak and Stilton pie with pickled red cabbage 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/steak_and_stilton_pie_92707_16x9.jpg The deliciously rich flavours of steak, red wine and Stilton make this a comfort food classic. ½ red cabbage, shredded500ml/18fl oz red wine 125ml/4fl oz red wine vinegar 125ml/4fl oz cabernet sauvignon vinegar 50g/1¾oz light brown sugar 1 star anise 1 small cinnamon stick 4 cardamom pods ½ tbsp black peppercorns ½ tbsp coriander seeds 1 tsp fennel seeds 3 juniper berries head of garlic, cut in halfthyme sprigs 1 bay leaf coarse sea salt ½ red cabbage, shredded 500ml/18fl oz red wine 125ml/4fl oz red wine vinegar 125ml/4fl oz cabernet sauvignon vinegar 50g/1¾oz light brown sugar 1 star anise 1 small cinnamon stick 4 cardamom pods ½ tbsp black peppercorns ½ tbsp coriander seeds 1 tsp fennel seeds 3 juniper berries head of garlic, cut in half thyme sprigs 1 bay leaf coarse sea salt 50g/1¾oz plain flour1kg/2lb 4oz beef brisket, cut into large chunks 4 tbsp olive oil1 onion, chopped1 carrot, peeled and chopped 3 celery sticks, chopped2 tbsp tomato purée 400ml/14fl oz red wine 10g/⅓oz fresh thyme head of garlic2 bay leaves 1 litre/1¾ pint beef stock 400g/14oz potatoes, peeled and cut into large cubes180g/6¼oz Stilton, crumbledsalt and freshly ground black pepper 50g/1¾oz plain flour 1kg/2lb 4oz beef brisket, cut into large chunks 4 tbsp olive oil 1 onion, chopped 1 carrot, peeled and chopped 3 celery sticks, chopped 2 tbsp tomato purée 400ml/14fl oz red wine 10g/⅓oz fresh thyme head of garlic 2 bay leaves 1 litre/1¾ pint beef stock 400g/14oz potatoes, peeled and cut into large cubes 180g/6¼oz Stilton, crumbled salt and freshly ground black pepper 350g/12oz plain flour, plus extra for dusting175g/6oz lard, cut into small pieces4–6 tbsp ice-cold water1 free-range eggpinch salt1 free-range egg yolk, for brushing 350g/12oz plain flour, plus extra for dusting 175g/6oz lard, cut into small pieces 4–6 tbsp ice-cold water 1 free-range egg pinch salt 1 free-range egg yolk, for brushing Method To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible.Put all of the other cabbage ingredients in a large saucepan and bring to the boil.Add the cabbage and cook gently for 30 minutes. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Fry the onion, carrot and celery in the pan for 20 minutes.Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half.Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool.Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour.Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid.Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Serve the pie with the cabbage. To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible. To make the cabbage, toss the cabbage in a colander with a generous amount of the sea salt. Leave for a few hours or overnight if possible. Put all of the other cabbage ingredients in a large saucepan and bring to the boil. Put all of the other cabbage ingredients in a large saucepan and bring to the boil. Add the cabbage and cook gently for 30 minutes. Add the cabbage and cook gently for 30 minutes. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Meanwhile to make the pie filling, season the flour with salt and pepper in a bowl. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Cover the meat in the seasoned flour and place in a deep frying pan or casserole over a medium–high heat with the oil. Brown the meat all over then remove from the pan. Set aside. Fry the onion, carrot and celery in the pan for 20 minutes. Fry the onion, carrot and celery in the pan for 20 minutes. Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half. Add the tomato purée and the meat back to the pan. Pour in the wine and add the thyme, garlic and bay leaves. Cook until reduced by half. Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Add the stock to nearly cover and add the potatoes. Simmer for 2–3 hours, or until soft. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool. Taste and cook further to reduce the stock, if preferred, then set aside to cool. Remove the garlic and bay, once cool. Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour. Meanwhile to make the pastry, bring all the ingredients together (except the egg yolk) in a food processor or large bowl. Chill in the fridge for around an hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid. Remove the pastry from the fridge and roll out on a lightly floured surface to a 1cm/½in thick lid. Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Tip the cooled filling into the pie dish and add the Stilton on top. Cover with the lid and brush with the egg wash. Season with salt and pepper. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Place the dish on a baking tray and bake for 30–40 minutes until golden brown. Serve the pie with the cabbage. Serve the pie with the cabbage."
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} | b5e1e4a8367b2ebcbe6a850ff1011af5ae21e3693813816873807e93f57a5fa2 | Pringas recipe
An average of 5.0 out of 5 stars from 1 rating Pringas is a Spanish dish, similar to pâté and rillettes, of slow-cooked meat, irresistible spread on bread or toast. 200g/7oz pork fat or lardo1 onion, quartered3 celery sticks, chopped1 carrot, peeled and chopped2 bay leavespinch saffron1 tsp white peppercorns200g/7oz beef brisket200g/7oz pork belly200g/7oz cooking chorizo, cut into large pieces200g/7oz morcilla sausage, cut into large pieces3 boneless and skinless chicken thighs, cut into large pieces1 piece bone marrow (about 100–150g/3½–5½oz), cleaned2 tsp hot smoked paprika2 tsp sweet smoked paprikasalt and freshly ground black pepper 200g/7oz pork fat or lardo 1 onion, quartered 3 celery sticks, chopped 1 carrot, peeled and chopped 2 bay leaves pinch saffron 1 tsp white peppercorns 200g/7oz beef brisket 200g/7oz pork belly 200g/7oz cooking chorizo, cut into large pieces 200g/7oz morcilla sausage, cut into large pieces 3 boneless and skinless chicken thighs, cut into large pieces 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned 2 tsp hot smoked paprika 2 tsp sweet smoked paprika salt and freshly ground black pepper 2 slices sourdough2 tbsp olive oil1 garlic clove, peeled and left whole 2 slices sourdough 2 tbsp olive oil 1 garlic clove, peeled and left whole Method To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. | {
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"title": "Pringas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Pringas is a Spanish dish, similar to pâté and rillettes, of slow-cooked meat, irresistible spread on bread or toast. 200g/7oz pork fat or lardo1 onion, quartered3 celery sticks, chopped1 carrot, peeled and chopped2 bay leavespinch saffron1 tsp white peppercorns200g/7oz beef brisket200g/7oz pork belly200g/7oz cooking chorizo, cut into large pieces200g/7oz morcilla sausage, cut into large pieces3 boneless and skinless chicken thighs, cut into large pieces1 piece bone marrow (about 100–150g/3½–5½oz), cleaned2 tsp hot smoked paprika2 tsp sweet smoked paprikasalt and freshly ground black pepper 200g/7oz pork fat or lardo 1 onion, quartered 3 celery sticks, chopped 1 carrot, peeled and chopped 2 bay leaves pinch saffron 1 tsp white peppercorns 200g/7oz beef brisket 200g/7oz pork belly 200g/7oz cooking chorizo, cut into large pieces 200g/7oz morcilla sausage, cut into large pieces 3 boneless and skinless chicken thighs, cut into large pieces 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned 2 tsp hot smoked paprika 2 tsp sweet smoked paprika salt and freshly ground black pepper 2 slices sourdough2 tbsp olive oil1 garlic clove, peeled and left whole 2 slices sourdough 2 tbsp olive oil 1 garlic clove, peeled and left whole Method To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas."
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} | c8c3f2b66e4ea4eca797bb97f1ba7069fad1dce8d03881b969d0eaddc80b7bba | Sichuan beef with steamed bao buns recipe
Sichuan beef with bao buns and quick pickles An average of 5.0 out of 5 stars from 2 ratings This is a delicious crowd-pleaser, perfect for family gatherings. Equipment: you will need a wok and a large non-stick frying pan with a lid. 1 medium carrot, very finely grated (using a mandoline if possible)10cm/4in length white turnip or daikon, grated to the same size as the carrot2 tbsp rice vinegar2 tbsp mirin pinch flaked sea salt pinch of caster sugar 1 medium carrot, very finely grated (using a mandoline if possible) 10cm/4in length white turnip or daikon, grated to the same size as the carrot 2 tbsp rice vinegar 2 tbsp mirin pinch flaked sea salt pinch of caster sugar 300g/10½oz plain flour 30g/1oz sugar ¼ tsp salt 1 tsp dried yeast 180ml/6fl oz lukewarm water 1 tbsp fennel seeds, toasted 1 tbsp groundnut oil 300g/10½oz plain flour 30g/1oz sugar ¼ tsp salt 1 tsp dried yeast 180ml/6fl oz lukewarm water 1 tbsp fennel seeds, toasted 1 tbsp groundnut oil 400g/14oz stewing beef brisket (preferably organic), sliced into bite-sized piecespinch saltpinch ground white pepper1-2 tbsp potato flour 2 tbsp groundnut oil 3 garlic cloves, finely chopped2½cm/1in piece fresh root ginger, finely chopped 1 red chilli, deseeded and finely chopped 3 small shallots, finely chopped 1 white onion, chopped into 1.5cm/½in squares 1 large pinch Chinese five-spice powder2 small carrots, sliced into 1cm/½in thick rounds4 medium tomatoes, cores removed, sliced into quarters400ml/14fl oz stock made with 1 tsp bouillon powder1 tbsp chilli bean paste 1 tsp sriracha chilli sauce 2 tsp soft brown sugar 400g/14oz stewing beef brisket (preferably organic), sliced into bite-sized pieces pinch salt pinch ground white pepper 1-2 tbsp potato flour 2 tbsp groundnut oil 3 garlic cloves, finely chopped 2½cm/1in piece fresh root ginger, finely chopped 1 red chilli, deseeded and finely chopped 3 small shallots, finely chopped 1 white onion, chopped into 1.5cm/½in squares 1 large pinch Chinese five-spice powder 2 small carrots, sliced into 1cm/½in thick rounds 4 medium tomatoes, cores removed, sliced into quarters 400ml/14fl oz stock made with 1 tsp bouillon powder 1 tbsp chilli bean paste 1 tsp sriracha chilli sauce 2 tsp soft brown sugar bunch fresh coriander leaves sliced spring onions bunch fresh coriander leaves sliced spring onions Method In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week.To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes.Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef.Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.)Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top.Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side. In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week. In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week. To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes. Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef. Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef. Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.) To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.) Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top. Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top. Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side. | {
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"title": "Sichuan beef with steamed bao buns recipe",
"content": "Sichuan beef with bao buns and quick pickles An average of 5.0 out of 5 stars from 2 ratings This is a delicious crowd-pleaser, perfect for family gatherings. Equipment: you will need a wok and a large non-stick frying pan with a lid. 1 medium carrot, very finely grated (using a mandoline if possible)10cm/4in length white turnip or daikon, grated to the same size as the carrot2 tbsp rice vinegar2 tbsp mirin pinch flaked sea salt pinch of caster sugar 1 medium carrot, very finely grated (using a mandoline if possible) 10cm/4in length white turnip or daikon, grated to the same size as the carrot 2 tbsp rice vinegar 2 tbsp mirin pinch flaked sea salt pinch of caster sugar 300g/10½oz plain flour 30g/1oz sugar ¼ tsp salt 1 tsp dried yeast 180ml/6fl oz lukewarm water 1 tbsp fennel seeds, toasted 1 tbsp groundnut oil 300g/10½oz plain flour 30g/1oz sugar ¼ tsp salt 1 tsp dried yeast 180ml/6fl oz lukewarm water 1 tbsp fennel seeds, toasted 1 tbsp groundnut oil 400g/14oz stewing beef brisket (preferably organic), sliced into bite-sized piecespinch saltpinch ground white pepper1-2 tbsp potato flour 2 tbsp groundnut oil 3 garlic cloves, finely chopped2½cm/1in piece fresh root ginger, finely chopped 1 red chilli, deseeded and finely chopped 3 small shallots, finely chopped 1 white onion, chopped into 1.5cm/½in squares 1 large pinch Chinese five-spice powder2 small carrots, sliced into 1cm/½in thick rounds4 medium tomatoes, cores removed, sliced into quarters400ml/14fl oz stock made with 1 tsp bouillon powder1 tbsp chilli bean paste 1 tsp sriracha chilli sauce 2 tsp soft brown sugar 400g/14oz stewing beef brisket (preferably organic), sliced into bite-sized pieces pinch salt pinch ground white pepper 1-2 tbsp potato flour 2 tbsp groundnut oil 3 garlic cloves, finely chopped 2½cm/1in piece fresh root ginger, finely chopped 1 red chilli, deseeded and finely chopped 3 small shallots, finely chopped 1 white onion, chopped into 1.5cm/½in squares 1 large pinch Chinese five-spice powder 2 small carrots, sliced into 1cm/½in thick rounds 4 medium tomatoes, cores removed, sliced into quarters 400ml/14fl oz stock made with 1 tsp bouillon powder 1 tbsp chilli bean paste 1 tsp sriracha chilli sauce 2 tsp soft brown sugar bunch fresh coriander leaves sliced spring onions bunch fresh coriander leaves sliced spring onions Method In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week.To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes.Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef.Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.)Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top.Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side. In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week. In a non-metallic bowl, mix all the pickle ingredients together. Cover and refrigerate - for a quick pickle leave it for 20 minutes, but you can make in advance and keep it in the fridge for up to a week. To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. To make the buns, in a large bowl, mix the flour, sugar, salt and yeast with the water. Knead the mixture until elastic (about 10-12 minutes). Cover with a clean tea towel and leave in a warm place for 3 hours to prove until it has doubled in size. Punch the air out of the dough. Knead in the fennel seeds. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes. Divide the dough into small balls of around 25g/1oz. You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes. Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef. Meanwhile, for the beef, season the meat with the salt and white pepper and dust with the potato flour. Heat a little oil in a wok over high heat. When hot, brown the beef until caramelised on all sides. Push the beef up the wok and add more oil. Fry the garlic, ginger, chillies, shallots and onions until lightly browned. Add the rest of the ingredients for the beef. Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You want the stew to reduce to a thick consistency. To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.) To cook the buns, in a deep non-stick pan or wok, heat 1 tablespoon oil over a low heat. Arrange the buns around the pan, leaving a 5mm/¼in space in between so they have enough space to rise during cooking. (You may need to cook them in 2 batches depending on the size of your frying pan.) Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top. Cover and cook for around 1-2 minutes. Then add enough water to half cover the buns and sprinkle some water over the top. Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. Increase the heat to medium and cover with a tight-fitting lid. Cook until all the water has evaporated and the bottom of the buns are crisp and golden-brown. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side. To serve, place the buns on a board. Serve the beef stew alongside in a large bowl, garnished with coriander and spring onions. Serve the pickle on the side."
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} | 2e05d6fb4d5c58f63ba383a65a851ca553e50f2fe0d1e2f5c229b1bac8ce9cae | Buffalo tar kari recipe
An average of 4.9 out of 5 stars from 12 ratings Enjoy Nepalese street food with this authentic recipe from Choola’s award-winning chefs, as seen on Saturday Kitchen. 100ml/3½fl oz vegetable oil1 tbsp cumin seeds1 tbsp fenugreek seeds4 bay leaves1 large cinnamon stick1 tsp chilli flakes150g/5½oz diced onions50g/1¾oz garlic paste50g/1¾oz ginger paste1kg/2lb 4oz buffalo or beef brisket, diced into 1-inch pieces150g/5½oz diced tomatoes1 large stick lemongrass250ml/9fl oz chicken stock1 tsp cornflour (optional)salt, to taste 100ml/3½fl oz vegetable oil 1 tbsp cumin seeds 1 tbsp fenugreek seeds 4 bay leaves 1 large cinnamon stick 1 tsp chilli flakes 150g/5½oz diced onions 50g/1¾oz garlic paste 50g/1¾oz ginger paste 1kg/2lb 4oz buffalo or beef brisket, diced into 1-inch pieces 150g/5½oz diced tomatoes 1 large stick lemongrass 250ml/9fl oz chicken stock 1 tsp cornflour (optional) salt, to taste 1 tbsp ground coriander1 tbsp ground cumin1 tbsp turmeric1 tbsp paprika1 tsp chilli powder1 tsp ground black cardamom¼ tsp ground cloves ½ tsp mace½ tsp star anise, left whole1 tsp ground cinnamon1 tsp ground Sichuan peppercorns1 tbsp salt 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp turmeric 1 tbsp paprika 1 tsp chilli powder 1 tsp ground black cardamom ¼ tsp ground cloves ½ tsp mace ½ tsp star anise, left whole 1 tsp ground cinnamon 1 tsp ground Sichuan peppercorns 1 tbsp salt 1 tsp ground cumin, toasted1 tsp ground coriander, toasted 1 tsp ground cumin, toasted 1 tsp ground coriander, toasted Method Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Add the garlic and ginger paste and fry for 2 mins.Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes.Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat.Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender.If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through.Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Add the garlic and ginger paste and fry for 2 mins. Add the garlic and ginger paste and fry for 2 mins. Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes. Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes. Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat. Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat. Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender. Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender. If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through. If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through. Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Recipe tips This curry is delicious when served with crispy beaten rice. To make, shallow fry beaten rice in hot oil to crispen (only takes around 20 seconds). Add chaat masala, diced red onions and chopped fresh coriander to taste. | {
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"content": "An average of 4.9 out of 5 stars from 12 ratings Enjoy Nepalese street food with this authentic recipe from Choola’s award-winning chefs, as seen on Saturday Kitchen. 100ml/3½fl oz vegetable oil1 tbsp cumin seeds1 tbsp fenugreek seeds4 bay leaves1 large cinnamon stick1 tsp chilli flakes150g/5½oz diced onions50g/1¾oz garlic paste50g/1¾oz ginger paste1kg/2lb 4oz buffalo or beef brisket, diced into 1-inch pieces150g/5½oz diced tomatoes1 large stick lemongrass250ml/9fl oz chicken stock1 tsp cornflour (optional)salt, to taste 100ml/3½fl oz vegetable oil 1 tbsp cumin seeds 1 tbsp fenugreek seeds 4 bay leaves 1 large cinnamon stick 1 tsp chilli flakes 150g/5½oz diced onions 50g/1¾oz garlic paste 50g/1¾oz ginger paste 1kg/2lb 4oz buffalo or beef brisket, diced into 1-inch pieces 150g/5½oz diced tomatoes 1 large stick lemongrass 250ml/9fl oz chicken stock 1 tsp cornflour (optional) salt, to taste 1 tbsp ground coriander1 tbsp ground cumin1 tbsp turmeric1 tbsp paprika1 tsp chilli powder1 tsp ground black cardamom¼ tsp ground cloves ½ tsp mace½ tsp star anise, left whole1 tsp ground cinnamon1 tsp ground Sichuan peppercorns1 tbsp salt 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp turmeric 1 tbsp paprika 1 tsp chilli powder 1 tsp ground black cardamom ¼ tsp ground cloves ½ tsp mace ½ tsp star anise, left whole 1 tsp ground cinnamon 1 tsp ground Sichuan peppercorns 1 tbsp salt 1 tsp ground cumin, toasted1 tsp ground coriander, toasted 1 tsp ground cumin, toasted 1 tsp ground coriander, toasted Method Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Add the garlic and ginger paste and fry for 2 mins.Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes.Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat.Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender.If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through.Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Heat the oil in a large pan or casserole dish over a medium-high heat. Add the cumin seeds, fenugreek seeds, bay leaves and chilli flakes and fry until golden, then add the onions and sauté for 5–8 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Meanwhile, place all the ingredients for the ground spices blend in a small bowl, then add enough water to make a thick paste. Add this to the pan and fry over a medium-low heat for 10–15 minutes. Add the garlic and ginger paste and fry for 2 mins. Add the garlic and ginger paste and fry for 2 mins. Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes. Add the brisket and fry over a medium-high heat until most of the excess water from the meat has evaporated. This will take around 10 minutes. Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat. Add the diced tomatoes, lemongrass and chicken stock. Cover and bring to a simmer. Add hot water if necessary, just enough to cover the meat. Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender. Simmer over a low heat with the lid on for 3–4 hours, stirring occasionally, until the meat is tender. If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through. If needed, add a little cold water to the cornflour, mix together well and add to the curry to thicken the sauce. Simmer for 1–2 minutes to cook the cornflour through. Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Add salt to taste. Sprinkle the toasted ground cumin and coriander over the curry and mix. Serve with crispy beaten rice, pickled spiced mooli, chives and sorrel leaves, if you like. Recipe tips This curry is delicious when served with crispy beaten rice. To make, shallow fry beaten rice in hot oil to crispen (only takes around 20 seconds). Add chaat masala, diced red onions and chopped fresh coriander to taste."
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} | 99036b863394b1a28a059c786bc80b7c89d18271d4f48c284384e9641d4185c1 | Mary Berry’s trifle recipe
Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming. Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set. Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve. | {
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"title": "Mary Berry’s trifle recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar. Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming. Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set. Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve."
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} | d2d6aecb210f45c05cf6fdeeea7a275eb86249bc6d6de47ead68e6e7d0186305 | Slow cooked gammon with mustard sauce recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_gammon_with_92608_16x9.jpg Mary Berry's slow cooked gammon with is perfect for feeding large numbers over Christmas. Can be served hot or cold. 3kg/6lb 8oz unsmoked gammon joint, off the bone600ml/21fl oz ginger beer4 pieces stem ginger, finely chopped4 tbsp ginger syrup from the jar 3kg/6lb 8oz unsmoked gammon joint, off the bone 600ml/21fl oz ginger beer 4 pieces stem ginger, finely chopped 4 tbsp ginger syrup from the jar 200g/7oz full-fat crème fraîche6 tbsp full-fat mayonnaise2 tbsp Dijon mustard2 tbsp wholegrain mustardpinch caster sugarsalt and freshly ground black pepper 200g/7oz full-fat crème fraîche 6 tbsp full-fat mayonnaise 2 tbsp Dijon mustard 2 tbsp wholegrain mustard pinch caster sugar salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours.Increase the oven temperature to 220C/200C Fan/Gas 7.Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer.Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered.Bake in the hot oven for about 25 minutes or until golden and glazed on top.To make the sauce, mix all the ingredients together and season with salt and pepper.Slice the gammon into thin slices and serve hot or cold with the sauce. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours. To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer. Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer. Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered. Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered. Bake in the hot oven for about 25 minutes or until golden and glazed on top. Bake in the hot oven for about 25 minutes or until golden and glazed on top. To make the sauce, mix all the ingredients together and season with salt and pepper. To make the sauce, mix all the ingredients together and season with salt and pepper. Slice the gammon into thin slices and serve hot or cold with the sauce. Slice the gammon into thin slices and serve hot or cold with the sauce. | {
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"title": "Slow cooked gammon with mustard sauce recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_gammon_with_92608_16x9.jpg Mary Berry's slow cooked gammon with is perfect for feeding large numbers over Christmas. Can be served hot or cold. 3kg/6lb 8oz unsmoked gammon joint, off the bone600ml/21fl oz ginger beer4 pieces stem ginger, finely chopped4 tbsp ginger syrup from the jar 3kg/6lb 8oz unsmoked gammon joint, off the bone 600ml/21fl oz ginger beer 4 pieces stem ginger, finely chopped 4 tbsp ginger syrup from the jar 200g/7oz full-fat crème fraîche6 tbsp full-fat mayonnaise2 tbsp Dijon mustard2 tbsp wholegrain mustardpinch caster sugarsalt and freshly ground black pepper 200g/7oz full-fat crème fraîche 6 tbsp full-fat mayonnaise 2 tbsp Dijon mustard 2 tbsp wholegrain mustard pinch caster sugar salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours.Increase the oven temperature to 220C/200C Fan/Gas 7.Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer.Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered.Bake in the hot oven for about 25 minutes or until golden and glazed on top.To make the sauce, mix all the ingredients together and season with salt and pepper.Slice the gammon into thin slices and serve hot or cold with the sauce. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours. To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer. Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer. Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered. Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered. Bake in the hot oven for about 25 minutes or until golden and glazed on top. Bake in the hot oven for about 25 minutes or until golden and glazed on top. To make the sauce, mix all the ingredients together and season with salt and pepper. To make the sauce, mix all the ingredients together and season with salt and pepper. Slice the gammon into thin slices and serve hot or cold with the sauce. Slice the gammon into thin slices and serve hot or cold with the sauce."
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} | 2f132c99f3926a173bd34a4faa7d5d2c550d665bdd270dae67c99972cfd0afd7 | Mary's dough balls recipe
Golden dough balls with cheese and herbs An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_dough_balls_with_70562_16x9.jpg Mary Berry's fantastic canapé cheat uses ready made dough balls, readily available in supermarkets. Top with your favourite cheese and chutney. 16 ready-to-cook dough balls75g/2½oz full-fat cream cheesesalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives1 tbsp chopped fresh parsley3 tbsp mango chutney 16 ready-to-cook dough balls 75g/2½oz full-fat cream cheese salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives 1 tbsp chopped fresh parsley 3 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil.Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over.Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top.Bake for about 10-12 minutes or until golden-brown and hot.Arrange on a flat platter and serve hot. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Bake for about 10-12 minutes or until golden-brown and hot. Bake for about 10-12 minutes or until golden-brown and hot. Arrange on a flat platter and serve hot. Arrange on a flat platter and serve hot. Recipe tips These can be made up to 12 hours ahead and kept in the fridge. They also freeze well without the mango chutney on top, for up to a month. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvée. | {
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"content": "Golden dough balls with cheese and herbs An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_dough_balls_with_70562_16x9.jpg Mary Berry's fantastic canapé cheat uses ready made dough balls, readily available in supermarkets. Top with your favourite cheese and chutney. 16 ready-to-cook dough balls75g/2½oz full-fat cream cheesesalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives1 tbsp chopped fresh parsley3 tbsp mango chutney 16 ready-to-cook dough balls 75g/2½oz full-fat cream cheese salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives 1 tbsp chopped fresh parsley 3 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil.Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over.Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top.Bake for about 10-12 minutes or until golden-brown and hot.Arrange on a flat platter and serve hot. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Bake for about 10-12 minutes or until golden-brown and hot. Bake for about 10-12 minutes or until golden-brown and hot. Arrange on a flat platter and serve hot. Arrange on a flat platter and serve hot. Recipe tips These can be made up to 12 hours ahead and kept in the fridge. They also freeze well without the mango chutney on top, for up to a month. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvée."
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} | 429a9c081e70d93f09ce5baf9daf26a983d61adf35679c1bcbe34cc24debd8c4 | Spiced apricots in brandy recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_apricots_in_00225_16x9.jpg Great as a gift, or keep to yourself and enjoy with ice cream, Greek yoghurt or crème fraiche. 600ml/20fl oz water500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy3 bay leaves5 star anise 600ml/20fl oz water 500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy 3 bay leaves 5 star anise Method Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy.Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. | {
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"title": "Spiced apricots in brandy 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/spiced_apricots_in_00225_16x9.jpg Great as a gift, or keep to yourself and enjoy with ice cream, Greek yoghurt or crème fraiche. 600ml/20fl oz water500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy3 bay leaves5 star anise 600ml/20fl oz water 500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy 3 bay leaves 5 star anise Method Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy.Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like."
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} | e06f282ef1e63141ebf5bd2c6882789b9f31ecd8c5275fa2dabf2cfe24094658 | Sourdough bread recipe
How to make sourdough bread An average of 4.4 out of 5 stars from 174 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_sourdough_08213_16x9.jpg To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can keep it alive and use it whenever needed. It's a bit like having a pet. 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting300g/10½oz sourdough starter2 tsp brown sugar2 tsp saltflavourless oil, for greasing 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting 300g/10½oz sourdough starter 300g/10½oz sourdough starter 2 tsp brown sugar 2 tsp salt flavourless oil, for greasing Method Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Recipe tips The dough can be made the day before baking allowing the fermentation process to be extended further. Once the dough is rolled, place it in the fridge and leave overnight. Remove 1½ hours before baking | {
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"content": "How to make sourdough bread An average of 4.4 out of 5 stars from 174 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_sourdough_08213_16x9.jpg To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can keep it alive and use it whenever needed. It's a bit like having a pet. 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting300g/10½oz sourdough starter2 tsp brown sugar2 tsp saltflavourless oil, for greasing 500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting 300g/10½oz sourdough starter 300g/10½oz sourdough starter 2 tsp brown sugar 2 tsp salt flavourless oil, for greasing Method Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent). Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Put the dough into a lightly oiled bowl, cover with a damp teatowel and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer. Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Preheat the oven to 230C/210C Fan/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base. Recipe tips The dough can be made the day before baking allowing the fermentation process to be extended further. Once the dough is rolled, place it in the fridge and leave overnight. Remove 1½ hours before baking"
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} | d13820fdd7eb4c0d42e39697eef63e381a9375699f89a81a48df548e8777566a | Christmas shortbread recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_shortbread_76920_16x9.jpg Christmas shortbread is very easy to make so they are perfect for the children or to give to friends and family as DIY foodie Christmas gifts. Fill your shortbread with your favourite festive flavours like chocolate, nuts and spices. 100g/3½oz caster sugar200g/7oz butter, softened 300g/10½oz plain flour 100g/3½oz caster sugar 200g/7oz butter, softened 300g/10½oz plain flour 50g/1¾oz white chocolate, chopped into small pieces2 tbsp chopped pistachios 50g/1¾oz white chocolate, chopped into small pieces 2 tbsp chopped pistachios 50g/1¾oz chocolate (milk or dark), chopped into small pieces½ orange, grated zest only 50g/1¾oz chocolate (milk or dark), chopped into small pieces ½ orange, grated zest only 3 chai teabags (see tip for additional spices) 3 chai teabags (see tip for additional spices) Method Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball.Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe tips You can choose whatever chocolate, fruit zest and chopped nuts that you like the most. If you don't have chai teabags, use 1 tsp each of cinnamon, all-spice and nutmeg. You can freeze the rolls for as long as you like and slice off the cookies and bake as required. | {
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"title": "Christmas shortbread recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_shortbread_76920_16x9.jpg Christmas shortbread is very easy to make so they are perfect for the children or to give to friends and family as DIY foodie Christmas gifts. Fill your shortbread with your favourite festive flavours like chocolate, nuts and spices. 100g/3½oz caster sugar200g/7oz butter, softened 300g/10½oz plain flour 100g/3½oz caster sugar 200g/7oz butter, softened 300g/10½oz plain flour 50g/1¾oz white chocolate, chopped into small pieces2 tbsp chopped pistachios 50g/1¾oz white chocolate, chopped into small pieces 2 tbsp chopped pistachios 50g/1¾oz chocolate (milk or dark), chopped into small pieces½ orange, grated zest only 50g/1¾oz chocolate (milk or dark), chopped into small pieces ½ orange, grated zest only 3 chai teabags (see tip for additional spices) 3 chai teabags (see tip for additional spices) Method Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball.Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe tips You can choose whatever chocolate, fruit zest and chopped nuts that you like the most. If you don't have chai teabags, use 1 tsp each of cinnamon, all-spice and nutmeg. You can freeze the rolls for as long as you like and slice off the cookies and bake as required."
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} | db95183c7cb3ebaa96b3b90ee10e6e42c54d998cf3c470aea42cab3b45e4238d | Snowball no-bake cheesecake recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snowball_no-bake_84988_16x9.jpg A snowball cocktail is a classic Christmas drink. Here, we've turned it into a fun dessert, laced with advocaat, which is perfect to serve at festive get-togethers. 80g/2¾oz unsalted butter, melted200g/7oz digestive biscuits600g/1lb 5oz full-fat cream cheese100g/3½oz icing sugar300ml/10fl oz double cream½ lemon, finely grated zest only, plus extra zest to serve½ lime, finely grated zest only, plus extra zest to serve100ml/3½fl oz advocaat12 maraschino cherries1 tbsp desiccated coconut 80g/2¾oz unsalted butter, melted 200g/7oz digestive biscuits 600g/1lb 5oz full-fat cream cheese 100g/3½oz icing sugar 300ml/10fl oz double cream ½ lemon, finely grated zest only, plus extra zest to serve ½ lime, finely grated zest only, plus extra zest to serve 100ml/3½fl oz advocaat 12 maraschino cherries 1 tbsp desiccated coconut Method Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight.Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. | {
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"title": "Snowball no-bake cheesecake recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/snowball_no-bake_84988_16x9.jpg A snowball cocktail is a classic Christmas drink. Here, we've turned it into a fun dessert, laced with advocaat, which is perfect to serve at festive get-togethers. 80g/2¾oz unsalted butter, melted200g/7oz digestive biscuits600g/1lb 5oz full-fat cream cheese100g/3½oz icing sugar300ml/10fl oz double cream½ lemon, finely grated zest only, plus extra zest to serve½ lime, finely grated zest only, plus extra zest to serve100ml/3½fl oz advocaat12 maraschino cherries1 tbsp desiccated coconut 80g/2¾oz unsalted butter, melted 200g/7oz digestive biscuits 600g/1lb 5oz full-fat cream cheese 100g/3½oz icing sugar 300ml/10fl oz double cream ½ lemon, finely grated zest only, plus extra zest to serve ½ lime, finely grated zest only, plus extra zest to serve 100ml/3½fl oz advocaat 12 maraschino cherries 1 tbsp desiccated coconut Method Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight.Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve."
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} | d6a15c4d3c51624d16aa7b5cfbc01ff58413a37799e0a16d967b6707bc6f042a | Paul’s kransekake recipe
Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight.Preheat the oven to 200C/400G/Gas 6. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess.Divide the chilled dough into six equal-sized pieces. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely.Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle.To assemble the kransekake, sort the cooked rings into size order. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter.Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve. Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Preheat the oven to 200C/400G/Gas 6. Preheat the oven to 200C/400G/Gas 6. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. Divide the chilled dough into six equal-sized pieces. Divide the chilled dough into six equal-sized pieces. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely. Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle. To assemble the kransekake, sort the cooked rings into size order. To assemble the kransekake, sort the cooked rings into size order. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve. | {
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"content": "Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight.Preheat the oven to 200C/400G/Gas 6. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess.Divide the chilled dough into six equal-sized pieces. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely.Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle.To assemble the kransekake, sort the cooked rings into size order. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter.Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve. Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Preheat the oven to 200C/400G/Gas 6. Preheat the oven to 200C/400G/Gas 6. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. Divide the chilled dough into six equal-sized pieces. Divide the chilled dough into six equal-sized pieces. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely. Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely. Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle. Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle. To assemble the kransekake, sort the cooked rings into size order. To assemble the kransekake, sort the cooked rings into size order. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve. Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve."
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} | d7747a5bf2d8c5fc6fdc56181fa29bfd2e806f4ed6bec6fbde7d5a3d7d3797e0 | Venison with red cabbage slaw recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venison_with_red_cabbage_54866_16x9.jpg This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt. 150g/5½oz red cabbage, shredded1 eating apple, peeled, cored and finely diced½ small red onion, finely chopped25g/1oz raisins, soaked in hot water for 10 minutes½ tsp capers, drained and rinsed1½ tbsp olive oil, plus extra for frying½ tbsp red wine vinegar2 x 150g/5½oz venison loins or steaksknob of unsalted butter2 tbsp chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz red cabbage, shredded 1 eating apple, peeled, cored and finely diced ½ small red onion, finely chopped 25g/1oz raisins, soaked in hot water for 10 minutes ½ tsp capers, drained and rinsed 1½ tbsp olive oil, plus extra for frying ½ tbsp red wine vinegar 2 x 150g/5½oz venison loins or steaks knob of unsalted butter 2 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.In a large bowl, mix together the cabbage, apples, onion, raisins and capers.Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. | {
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"title": "Venison with red cabbage slaw recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venison_with_red_cabbage_54866_16x9.jpg This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt. 150g/5½oz red cabbage, shredded1 eating apple, peeled, cored and finely diced½ small red onion, finely chopped25g/1oz raisins, soaked in hot water for 10 minutes½ tsp capers, drained and rinsed1½ tbsp olive oil, plus extra for frying½ tbsp red wine vinegar2 x 150g/5½oz venison loins or steaksknob of unsalted butter2 tbsp chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz red cabbage, shredded 1 eating apple, peeled, cored and finely diced ½ small red onion, finely chopped 25g/1oz raisins, soaked in hot water for 10 minutes ½ tsp capers, drained and rinsed 1½ tbsp olive oil, plus extra for frying ½ tbsp red wine vinegar 2 x 150g/5½oz venison loins or steaks knob of unsalted butter 2 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.In a large bowl, mix together the cabbage, apples, onion, raisins and capers.Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette."
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} | a0ed28c1b1bff2d4cfc194eef283494114dbf6e88f38b173cf4bd7a2119cc9ef | Stuffed aubergines recipe
An average of 5.0 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_aubergines_64908_16x9.jpg A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best. 4 large aubergines6 tbsp olive oil1 large onion, finely chopped3 garlic cloves, finely chopped1 tsp dried thyme1 tsp dried oreganopinch dried red chilli flakes (optional)4 tomatoes, skinned and roughly chopped50g/1¾oz white breadcrumbs (ciabatta is good)25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated½ unwaxed lemon, finely grated zest onlyhandful fresh basil leaves, shreddedsalt and freshly ground black pepper 4 large aubergines 6 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 1 tsp dried thyme 1 tsp dried oregano pinch dried red chilli flakes (optional) 4 tomatoes, skinned and roughly chopped 50g/1¾oz white breadcrumbs (ciabatta is good) 25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated ½ unwaxed lemon, finely grated zest only handful fresh basil leaves, shredded salt and freshly ground black pepper Method Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve. Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes. Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil. Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve. Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve. | {
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"title": "Stuffed aubergines recipe",
"content": "An average of 5.0 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_aubergines_64908_16x9.jpg A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best. 4 large aubergines6 tbsp olive oil1 large onion, finely chopped3 garlic cloves, finely chopped1 tsp dried thyme1 tsp dried oreganopinch dried red chilli flakes (optional)4 tomatoes, skinned and roughly chopped50g/1¾oz white breadcrumbs (ciabatta is good)25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated½ unwaxed lemon, finely grated zest onlyhandful fresh basil leaves, shreddedsalt and freshly ground black pepper 4 large aubergines 6 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 1 tsp dried thyme 1 tsp dried oregano pinch dried red chilli flakes (optional) 4 tomatoes, skinned and roughly chopped 50g/1¾oz white breadcrumbs (ciabatta is good) 25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated ½ unwaxed lemon, finely grated zest only handful fresh basil leaves, shredded salt and freshly ground black pepper Method Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve. Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes. Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes. Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil. Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve. Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve."
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} | c97b3c2e0f36c8c4c4cbe4abdcbc62d0a0261324a2695bbe91ba1e56d8351e2c | Roast side of salmon with salsa verde recipe
An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedsalmonwithsal_78565_16x9.jpg Salmon with tangy salsa verde is one of the best flavour combinations. Make a side of salmon for Christmas or a buffet. 15g flatleaf parsley leaves, chopped5g mint leaves, chopped3 tbsp capers6 anchovy fillets in olive oil, drained1 clove garlic, crushed 15g flatleaf parsley leaves, chopped 5g mint leaves, chopped 3 tbsp capers 6 anchovy fillets in olive oil, drained 1 clove garlic, crushed 4 large vine-ripened tomatoes, each cut into 8 slices1 2.5kg/5½lb to 2.75kg/6lb side of salmon, scales removed and cut in half, OR 2 x 1kg/1¼lb salmon fillets1 tbsp capers2 garlic cloves, sliced½ tsp dried chilli flakes1 large bunch fresh thyme3 tablespoons olive oilsalt and freshly ground black pepper 4 large vine-ripened tomatoes, each cut into 8 slices 1 2.5kg/5½lb to 2.75kg/6lb side of salmon, scales removed and cut in half, OR 2 x 1kg/1¼lb salmon fillets 1 tbsp capers 2 garlic cloves, sliced ½ tsp dried chilli flakes 1 large bunch fresh thyme 3 tablespoons olive oil salt and freshly ground black pepper 1.8kg/4lb waxy potatoes, such as Charlotte20g/¾oz butter, meltedsalt 1.8kg/4lb waxy potatoes, such as Charlotte 20g/¾oz butter, melted salt Method Preheat the oven to 220C/425F/Gas 7. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture.Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly.Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Transfer the potatoes to a bowl, brush with a little melted butter and serve.To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture. Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper. Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper. Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly. Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly. Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Transfer the potatoes to a bowl, brush with a little melted butter and serve. Transfer the potatoes to a bowl, brush with a little melted butter and serve. To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side. To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side. | {
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"title": "Roast side of salmon with salsa verde recipe",
"content": "An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedsalmonwithsal_78565_16x9.jpg Salmon with tangy salsa verde is one of the best flavour combinations. Make a side of salmon for Christmas or a buffet. 15g flatleaf parsley leaves, chopped5g mint leaves, chopped3 tbsp capers6 anchovy fillets in olive oil, drained1 clove garlic, crushed 15g flatleaf parsley leaves, chopped 5g mint leaves, chopped 3 tbsp capers 6 anchovy fillets in olive oil, drained 1 clove garlic, crushed 4 large vine-ripened tomatoes, each cut into 8 slices1 2.5kg/5½lb to 2.75kg/6lb side of salmon, scales removed and cut in half, OR 2 x 1kg/1¼lb salmon fillets1 tbsp capers2 garlic cloves, sliced½ tsp dried chilli flakes1 large bunch fresh thyme3 tablespoons olive oilsalt and freshly ground black pepper 4 large vine-ripened tomatoes, each cut into 8 slices 1 2.5kg/5½lb to 2.75kg/6lb side of salmon, scales removed and cut in half, OR 2 x 1kg/1¼lb salmon fillets 1 tbsp capers 2 garlic cloves, sliced ½ tsp dried chilli flakes 1 large bunch fresh thyme 3 tablespoons olive oil salt and freshly ground black pepper 1.8kg/4lb waxy potatoes, such as Charlotte20g/¾oz butter, meltedsalt 1.8kg/4lb waxy potatoes, such as Charlotte 20g/¾oz butter, melted salt Method Preheat the oven to 220C/425F/Gas 7. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture.Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly.Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Transfer the potatoes to a bowl, brush with a little melted butter and serve.To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin). Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme. Drizzle over three tablespoons of the oil, 150ml/5fl oz water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture. Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper. Lightly season the cut face of the second salmon fillet and place on top of the salsa verde salmon skin-side up. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper. Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly. Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre. Remove the salmon from the oven and leave it to rest briefly. Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Bring 2.5cm/1in of water to the boil in a large pan, then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart. Transfer the potatoes to a bowl, brush with a little melted butter and serve. Transfer the potatoes to a bowl, brush with a little melted butter and serve. To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side. To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes and steamed potatoes to the side."
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} | 87b57edfae2c0d17fac9c6802d2745464905fefa826297ce71a4799d2adf3064 | Mini Yorkshire puddings with roast beef and horseradish cream recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miniyorkshirepudding_11253_16x9.jpg A beautiful little bite of tender, rare roast beef spiked with horseradish in a baby Yorkshire pudding - glorious. 1 egg85g/3oz plain flour85ml/3fl oz milk and water mixedvegetable oil 1 egg 85g/3oz plain flour 85ml/3fl oz milk and water mixed vegetable oil 1 tub crème fraîche2 tbsp fresh horseradishsalt and pepper 1 tub crème fraîche 2 tbsp fresh horseradish salt and pepper 2-3 beef fillets (depending on size)flat leaf parsley, to garnish 2-3 beef fillets (depending on size) flat leaf parsley, to garnish Method To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.To make the horseradish cream, simply mix all the ingredients together.Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. To make the horseradish cream, simply mix all the ingredients together. To make the horseradish cream, simply mix all the ingredients together. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/miniyorkshirepudding_11253",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini Yorkshire puddings with roast beef and horseradish cream recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miniyorkshirepudding_11253_16x9.jpg A beautiful little bite of tender, rare roast beef spiked with horseradish in a baby Yorkshire pudding - glorious. 1 egg85g/3oz plain flour85ml/3fl oz milk and water mixedvegetable oil 1 egg 85g/3oz plain flour 85ml/3fl oz milk and water mixed vegetable oil 1 tub crème fraîche2 tbsp fresh horseradishsalt and pepper 1 tub crème fraîche 2 tbsp fresh horseradish salt and pepper 2-3 beef fillets (depending on size)flat leaf parsley, to garnish 2-3 beef fillets (depending on size) flat leaf parsley, to garnish Method To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.To make the horseradish cream, simply mix all the ingredients together.Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. To make the horseradish cream, simply mix all the ingredients together. To make the horseradish cream, simply mix all the ingredients together. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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