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} | b49f66b1e215e370b8b7426056928ecba0d70cdbc79db6d376a4f7df79c13477 | Leftover chicken tacos recipe
An average of 3.0 out of 5 stars from 2 ratings This quick and easy dinner is a great way to put leftover roast chicken to work. 2 tbsp vegetable oil½ onion, choppedhandful leftover roast chicken, shreddedpinch cuminpinch paprika 200g tinned chopped tomatoes3 mini flour tortillas 1 spring onion, choppedsmall handful crumbled feta sea salt and freshly ground black pepper 2 tbsp vegetable oil ½ onion, chopped handful leftover roast chicken, shredded pinch cumin pinch paprika 200g tinned chopped tomatoes 3 mini flour tortillas 1 spring onion, chopped small handful crumbled feta sea salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! | {
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"title": "Leftover chicken tacos recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This quick and easy dinner is a great way to put leftover roast chicken to work. 2 tbsp vegetable oil½ onion, choppedhandful leftover roast chicken, shreddedpinch cuminpinch paprika 200g tinned chopped tomatoes3 mini flour tortillas 1 spring onion, choppedsmall handful crumbled feta sea salt and freshly ground black pepper 2 tbsp vegetable oil ½ onion, chopped handful leftover roast chicken, shredded pinch cumin pinch paprika 200g tinned chopped tomatoes 3 mini flour tortillas 1 spring onion, chopped small handful crumbled feta sea salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy!"
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} | df82277f87fbd5d8ca205f818a00b30779fd768534d08684bc14089f84bc2e3e | Easy vegetable stock recipe
An average of 5.0 out of 5 stars from 1 rating Make this quick veggie stock and your recipes will taste all the better for it. It freezes brilliantly so you can have fresh vegetable stock whenever you need it. 2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 stalks celery, roughly chopped½ bulb fennel, roughly chopped2 tomatoes8 button mushrooms, halved6 black peppercorns1 dried bay leaf3 fresh parsley stalks 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 stalks celery, roughly chopped ½ bulb fennel, roughly chopped 2 tomatoes 8 button mushrooms, halved 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. | {
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"title": "Easy vegetable stock recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make this quick veggie stock and your recipes will taste all the better for it. It freezes brilliantly so you can have fresh vegetable stock whenever you need it. 2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 stalks celery, roughly chopped½ bulb fennel, roughly chopped2 tomatoes8 button mushrooms, halved6 black peppercorns1 dried bay leaf3 fresh parsley stalks 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 stalks celery, roughly chopped ½ bulb fennel, roughly chopped 2 tomatoes 8 button mushrooms, halved 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube."
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} | 876bf0ba96252330ccad08dc36a7997d300d8b0fa0178f286a1802188eea9b93 | Meringue tranche with berries and cream recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringue_tranche_with_82125_16x9.jpg This pavlova style dessert baked in two rectangles looks spectacular arranged down the length of the table and it is easy to serve. The meringue can be made days ahead too. Top with your favourite fruits. Equipment and preparation: you will need a plastic piping bag and an electric whisk. 4 free-range egg whites225g/8oz caster sugar300ml/½ pint pouring double cream200g/7fl oz full-fat Greek yoghurt900g/2lb raspberries and blueberriesicing sugar, to dust 4 free-range egg whites 225g/8oz caster sugar 300ml/½ pint pouring double cream 200g/7fl oz full-fat Greek yoghurt 900g/2lb raspberries and blueberries icing sugar, to dust Method Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl.Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes.Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold.Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar. Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl. Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes. Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes. Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold. Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold. Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar. Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar. | {
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"title": "Meringue tranche with berries and cream 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/meringue_tranche_with_82125_16x9.jpg This pavlova style dessert baked in two rectangles looks spectacular arranged down the length of the table and it is easy to serve. The meringue can be made days ahead too. Top with your favourite fruits. Equipment and preparation: you will need a plastic piping bag and an electric whisk. 4 free-range egg whites225g/8oz caster sugar300ml/½ pint pouring double cream200g/7fl oz full-fat Greek yoghurt900g/2lb raspberries and blueberriesicing sugar, to dust 4 free-range egg whites 225g/8oz caster sugar 300ml/½ pint pouring double cream 200g/7fl oz full-fat Greek yoghurt 900g/2lb raspberries and blueberries icing sugar, to dust Method Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl.Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes.Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold.Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar. Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Preheat the oven to 120C/250F/Gas ½. Line a large baking tray with non-stick baking parchment. Mark two rectangles 12x40cm/4½x16in long on the parchment in pencil and turn the paper over. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl. Place the egg whites in a spotlessly clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one teaspoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl. Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes. Place the mixture in a large plastic piping bag and snip 1cm/½in off the end. Pipe the meringue into the rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim. Or if liked, spread the meringue into the rectangular shapes. Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold. Bake for 1½-2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door ajar and leave until the meringues are cold. Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar. Just before serving, whip the cream in a bowl until it just holds its shape. Fold in the yoghurt. Spread the cream mixture onto the meringues and top with alternate raspberries and blueberries. Dust with icing sugar."
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} | d2337382d7bc4d78055a9befb8bd6befe921587ecbb7e4adcf3949633c77575f | Wholegrain mustard mash recipe
An average of 5.0 out of 5 stars from 2 ratings Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them. 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled50g/1¾oz butter100ml/3½fl oz milksalt and pepper2 tbsp wholegrain mustard 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled 50g/1¾oz butter 100ml/3½fl oz milk salt and pepper 2 tbsp wholegrain mustard Method Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.Serve hot. Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Serve hot. Serve hot. | {
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"title": "Wholegrain mustard mash recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them. 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled50g/1¾oz butter100ml/3½fl oz milksalt and pepper2 tbsp wholegrain mustard 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled 50g/1¾oz butter 100ml/3½fl oz milk salt and pepper 2 tbsp wholegrain mustard Method Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.Serve hot. Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Serve hot. Serve hot."
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} | 1e50f6c61be2270cd369fdac248599b4c57c9895add7502f791f335b83cfffc7 | 30 microwave meals that are actually healthy
We buy almost 80 million ready meals a week in the UK, but the humble microwave can be used for so much more than reheating leftovers and cups of tea. You can microwave lots of quick, homemade meals that are much healthier than the infamous 'microwave meal'. The good news doesn't stop there. Contrary to popular belief, the microwave preserves more nutrients than traditional cooking methods such as boiling or roasting, thanks to the shorter cooking time. Before you start cooking up a storm, pay attention to the strength and age of your microwave. The recipes below are tested in an 800W microwave. If your microwave is less powerful than this, you may need to cook the food for longer. If it's more powerful, you will need to reduce the cooking time slightly or start checking your food earlier. Even the best microwaves can cook food unevenly, so ensure all your food is cooked through. Eggs Need breakfast on the go or in a hurry? The microwave is your best friend. Eggs are among the most versatile ingredients when it comes to a microwaved breakfast. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon.'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked.Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook.Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Never microwave a whole egg or 'fried' egg without piercing the yolk first or, or it's likely to explode and make a mess of your microwave. You can buy clever devices that pierce the yolk of a whole egg to create a 'boiled' egg, but do not try this without the right equipment. https://ichef.bbci.co.uk/images/ic/480xn/p069dn7y.jpg Microwave bacon eggy bread Pasta A simple, mess-free way to cook pasta. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid.Stir in a splash of oil to stop the pasta from sticking together.Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Stir in a splash of oil to stop the pasta from sticking together. Stir in a splash of oil to stop the pasta from sticking together. Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! https://ichef.bbci.co.uk/images/ic/480xn/p069dnm1.jpg Microwave spaghetti Bolognese Rice The microwave gives satisfying, fluffy rice right every time. It's quicker than using a rice steamer, but produces similar effects. You can use any white rice, from quick-cook to jasmine or basmati (brown rice can still take up to 30 minutes to cook). How to make really nice rice Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky.Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger).Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky. Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger). Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Bacon and cheese Microwaving bacon and cheese may sound wrong, but it is so, so right! Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe.Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking.Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Fish and chicken Fish and chicken can be microwaved in less time than it takes to bake or fry them. Microwaving fish The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with.Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through.You can cook fish from frozen in the microwave, but this may double the cooking time. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. You can cook fish from frozen in the microwave, but this may double the cooking time. You can cook fish from frozen in the microwave, but this may double the cooking time. Microwaving chicken When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife.Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done.Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this.Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. https://ichef.bbci.co.uk/images/ic/480xn/p06ctkzm.jpg Microwave soy salmon Easy puds Microwave puddings can be healthier than shop-bought and can save you cash! https://ichef.bbci.co.uk/images/ic/480xn/p069dnb8.jpg Microwave chocolate pots | {
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"title": "30 microwave meals that are actually healthy",
"content": "We buy almost 80 million ready meals a week in the UK, but the humble microwave can be used for so much more than reheating leftovers and cups of tea. You can microwave lots of quick, homemade meals that are much healthier than the infamous 'microwave meal'. The good news doesn't stop there. Contrary to popular belief, the microwave preserves more nutrients than traditional cooking methods such as boiling or roasting, thanks to the shorter cooking time. Before you start cooking up a storm, pay attention to the strength and age of your microwave. The recipes below are tested in an 800W microwave. If your microwave is less powerful than this, you may need to cook the food for longer. If it's more powerful, you will need to reduce the cooking time slightly or start checking your food earlier. Even the best microwaves can cook food unevenly, so ensure all your food is cooked through. Eggs Need breakfast on the go or in a hurry? The microwave is your best friend. Eggs are among the most versatile ingredients when it comes to a microwaved breakfast. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon.'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked.Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook.Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Never microwave a whole egg or 'fried' egg without piercing the yolk first or, or it's likely to explode and make a mess of your microwave. You can buy clever devices that pierce the yolk of a whole egg to create a 'boiled' egg, but do not try this without the right equipment. https://ichef.bbci.co.uk/images/ic/480xn/p069dn7y.jpg Microwave bacon eggy bread Pasta A simple, mess-free way to cook pasta. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid.Stir in a splash of oil to stop the pasta from sticking together.Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Stir in a splash of oil to stop the pasta from sticking together. Stir in a splash of oil to stop the pasta from sticking together. Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! https://ichef.bbci.co.uk/images/ic/480xn/p069dnm1.jpg Microwave spaghetti Bolognese Rice The microwave gives satisfying, fluffy rice right every time. It's quicker than using a rice steamer, but produces similar effects. You can use any white rice, from quick-cook to jasmine or basmati (brown rice can still take up to 30 minutes to cook). How to make really nice rice Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky.Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger).Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky. Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger). Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Bacon and cheese Microwaving bacon and cheese may sound wrong, but it is so, so right! Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe.Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking.Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Fish and chicken Fish and chicken can be microwaved in less time than it takes to bake or fry them. Microwaving fish The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with.Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through.You can cook fish from frozen in the microwave, but this may double the cooking time. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. You can cook fish from frozen in the microwave, but this may double the cooking time. You can cook fish from frozen in the microwave, but this may double the cooking time. Microwaving chicken When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife.Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done.Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this.Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. https://ichef.bbci.co.uk/images/ic/480xn/p06ctkzm.jpg Microwave soy salmon Easy puds Microwave puddings can be healthier than shop-bought and can save you cash! https://ichef.bbci.co.uk/images/ic/480xn/p069dnb8.jpg Microwave chocolate pots"
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} | 5d141552a9e4b2fc2feb66aa8ef32db7cb20cc143b8e0db58abdab6d235b4cca | Creamy lentils with smoked haddock recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_lentils_with_14386_16x9.jpg Want to make fish fo further? Serve smoked haddock with creamy lentils for a satisfying supper that won't break the bank. 200g/7oz green lentilsknob of butter2 onions, finely choppedcurry powder, to taste100ml/3½fl oz double cream100g/3½oz baby spinach leavesoil, for frying1 x 350-400g/12-14oz fillet of smoked haddock, cut into 4 portions lemon juice, to tastesalt and freshly ground black pepper 200g/7oz green lentils knob of butter 2 onions, finely chopped curry powder, to taste 100ml/3½fl oz double cream 100g/3½oz baby spinach leaves oil, for frying 1 x 350-400g/12-14oz fillet of smoked haddock, cut into 4 portions lemon juice, to taste salt and freshly ground black pepper Method Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down.Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through.To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down. Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through. Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through. To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. Recipe tips The lentils can be cooked in advance to make this a speedy supper. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge. | {
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"title": "Creamy lentils with smoked haddock recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_lentils_with_14386_16x9.jpg Want to make fish fo further? Serve smoked haddock with creamy lentils for a satisfying supper that won't break the bank. 200g/7oz green lentilsknob of butter2 onions, finely choppedcurry powder, to taste100ml/3½fl oz double cream100g/3½oz baby spinach leavesoil, for frying1 x 350-400g/12-14oz fillet of smoked haddock, cut into 4 portions lemon juice, to tastesalt and freshly ground black pepper 200g/7oz green lentils knob of butter 2 onions, finely chopped curry powder, to taste 100ml/3½fl oz double cream 100g/3½oz baby spinach leaves oil, for frying 1 x 350-400g/12-14oz fillet of smoked haddock, cut into 4 portions lemon juice, to taste salt and freshly ground black pepper Method Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down.Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through.To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Heat a large heavy-bottomed frying pan, melt the butter then add the onions and cook over a medium heat. When the onions have turned golden and are starting to soften stir in the curry powder. Then add the cream and cook for a few minutes. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down. Add the cooked lentils to the onions and stir. Then add the spinach and cook until the spinach has wilted down. Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through. Meanwhile, heat a large frying pan and add the oil. Fry the smoked haddock for 2-3 minutes on each side, or until it is starting to flake and is cooked through. To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. To serve, divide the lentils between 4 plates. Top each plate with a portion of haddock and a generous squeeze of lemon juice. Recipe tips The lentils can be cooked in advance to make this a speedy supper. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge."
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} | 12535c33afe356fbc28acaf42a499c76cdb9c85ea036ddead499b449940872cf | Salt pork belly with split pea purée and sauerkraut recipe
An average of 2.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_pork_belly_with_34759_16x9.jpg This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks. 1 tbsp rapeseed oil1 small onion, thinly sliced1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded125ml/4fl oz apple cider200ml/7fl oz cider vinegar1 tbsp fine salt1 tsp caraway seeds 1 tbsp rapeseed oil 1 small onion, thinly sliced 1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded 125ml/4fl oz apple cider 200ml/7fl oz cider vinegar 1 tbsp fine salt 1 tsp caraway seeds 600g/1lb 5oz unsmoked streaky bacon, in one piece, rind removed1 onion, peeled and left whole10 cloves75g/2½oz dark brown sugar6 bay leaves, fresh if possible1 tsp black peppercorns½ tsp chilli flakes150ml/5fl oz apple cider 600g/1lb 5oz unsmoked streaky bacon, in one piece, rind removed 1 onion, peeled and left whole 10 cloves 75g/2½oz dark brown sugar 6 bay leaves, fresh if possible 1 tsp black peppercorns ½ tsp chilli flakes 150ml/5fl oz apple cider 500g/1lb 2oz yellow split peas 100ml/3½fl oz rapeseed oil1 onion, roughly chopped2 garlic cloves, chopped 1 lemon, juice onlysalt and freshly ground black pepper 500g/1lb 2oz yellow split peas 100ml/3½fl oz rapeseed oil 1 onion, roughly chopped 2 garlic cloves, chopped 1 lemon, juice only salt and freshly ground black pepper Method For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water.For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slicesFor the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water. For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices For the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) For the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly. Serve the split pea purée and sauerkraut with rashers of pork belly. | {
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"title": "Salt pork belly with split pea purée and sauerkraut recipe",
"content": "An average of 2.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_pork_belly_with_34759_16x9.jpg This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks. 1 tbsp rapeseed oil1 small onion, thinly sliced1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded125ml/4fl oz apple cider200ml/7fl oz cider vinegar1 tbsp fine salt1 tsp caraway seeds 1 tbsp rapeseed oil 1 small onion, thinly sliced 1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded 125ml/4fl oz apple cider 200ml/7fl oz cider vinegar 1 tbsp fine salt 1 tsp caraway seeds 600g/1lb 5oz unsmoked streaky bacon, in one piece, rind removed1 onion, peeled and left whole10 cloves75g/2½oz dark brown sugar6 bay leaves, fresh if possible1 tsp black peppercorns½ tsp chilli flakes150ml/5fl oz apple cider 600g/1lb 5oz unsmoked streaky bacon, in one piece, rind removed 1 onion, peeled and left whole 10 cloves 75g/2½oz dark brown sugar 6 bay leaves, fresh if possible 1 tsp black peppercorns ½ tsp chilli flakes 150ml/5fl oz apple cider 500g/1lb 2oz yellow split peas 100ml/3½fl oz rapeseed oil1 onion, roughly chopped2 garlic cloves, chopped 1 lemon, juice onlysalt and freshly ground black pepper 500g/1lb 2oz yellow split peas 100ml/3½fl oz rapeseed oil 1 onion, roughly chopped 2 garlic cloves, chopped 1 lemon, juice only salt and freshly ground black pepper Method For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water.For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slicesFor the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water. For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices For the pork, put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar, bay leaves, peppercorns, chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface, then turn down the heat and simmer for 45–60 minutes, or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices For the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) For the split pea purée, rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water, bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes, or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor, or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly. Serve the split pea purée and sauerkraut with rashers of pork belly."
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} | 36b4880a3494c6373fabb669b5395410a09685bc185a8f244a4b05413281b6d6 | Beef, ale and carrot pie recipe
Preheat the oven to 170C/325F/Gas 3.Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.Add the thyme, bay leaves and tomato purée and stir well to combine.Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil.Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly.Increase the heat of the oven to 220C/425F/Gas 7.Divide the beef and gravy mixture among four small ovenproof dishes.Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes.Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish.Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened. Add the thyme, bay leaves and tomato purée and stir well to combine. Add the thyme, bay leaves and tomato purée and stir well to combine. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly. Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly. Increase the heat of the oven to 220C/425F/Gas 7. Increase the heat of the oven to 220C/425F/Gas 7. Divide the beef and gravy mixture among four small ovenproof dishes. Divide the beef and gravy mixture among four small ovenproof dishes. Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes. Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes. Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish. Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish. Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/beefaleandcarrotpie_90442",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Beef, ale and carrot pie recipe",
"content": "Preheat the oven to 170C/325F/Gas 3.Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.Add the thyme, bay leaves and tomato purée and stir well to combine.Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil.Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly.Increase the heat of the oven to 220C/425F/Gas 7.Divide the beef and gravy mixture among four small ovenproof dishes.Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes.Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish.Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak pieces in the seasoned flour. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Heat an ovenproof casserole dish over a high heat, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened. Add the shallots, onions and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened. Add the thyme, bay leaves and tomato purée and stir well to combine. Add the thyme, bay leaves and tomato purée and stir well to combine. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly. Transfer the dish to the oven and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly. Increase the heat of the oven to 220C/425F/Gas 7. Increase the heat of the oven to 220C/425F/Gas 7. Divide the beef and gravy mixture among four small ovenproof dishes. Divide the beef and gravy mixture among four small ovenproof dishes. Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes. Cut the pastry into four equal pieces, each one big enough to cover the small pie dishes. Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish. Brush a little water around the rim of each small pie dish, then place one piece of pastry over each pie and press the edges to seal the pastry to the dish. Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. Brush each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside. To serve, place the small pie dishes onto serving plates and spoon steamed vegetables of your choice alongside."
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} | ac8b262004a6ee7b2ddc64b7aa5a49f848d3038060c3c515fc14cbfa98df8df7 | Potato-crusted pork with braised red cabbage recipe
Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender.Preheat the oven to 200C/180(Fan)/Gas 6.While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork.Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce. Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender. Preheat the oven to 200C/180(Fan)/Gas 6. Preheat the oven to 200C/180(Fan)/Gas 6. While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork. While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce. | {
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"title": "Potato-crusted pork with braised red cabbage recipe",
"content": "Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender.Preheat the oven to 200C/180(Fan)/Gas 6.While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork.Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce. Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Begin by preparing the braised cabbage. Remove the tough outer layer of the cabbage and cut out the core from the centre. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender. Stir in the apple slices, replace the lid and cook for a further 10 minutes, or until the cabbage is very tender. Preheat the oven to 200C/180(Fan)/Gas 6. Preheat the oven to 200C/180(Fan)/Gas 6. While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork. While the cabbage is cooking, prepare the pork. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Spread a teaspoon of the wholegrain mustard over the pork. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Mix the squeezed potato with the melted butter and a pinch of salt and some freshly ground black pepper. Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. Heat the butter and oil in a large frying pan. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Place the steaks onto a baking tray. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. While the pork is cooking, return the pan used to cook the pork to a low heat. Add the shallot and fry for two minutes, or until soft. Sprinkle over the flour and stir well with a wooden spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Gradually add the cider, stirring constantly to remove any lumps of flour. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Stir in the cream and cook for a further 2-3 minutes until again reduced by half and the mixture is thick enough to coat the back of a metal spoon. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce. Remove the pork from the oven and leave on a board to rest for five minutes. Serve with a pile of red cabbage and coat with the creamy mustard sauce."
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} | 1757a90328895337ef93b6514d7fd4f77a719f8100036f036998048052d477e7 | Pork chop with rosemary and red onion recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_with_red_onion_24109_16x9.jpg A great pork chop recipe for one, that can easily be scaled up. The sweet balsamic-fried red onion really cuts through the richness of the pork chop. Serve with mashed or baked potatoes and greens. 1 thick boneless pork loin steak or boneless pork chop1 tbsp extra virgin olive oil1½ tsp finely chopped fresh rosemary, plus 2–3 longer stalks for roasting1 garlic clove, finely choppedsalt and freshly ground black pepper 1 thick boneless pork loin steak or boneless pork chop 1 tbsp extra virgin olive oil 1½ tsp finely chopped fresh rosemary, plus 2–3 longer stalks for roasting 1 garlic clove, finely chopped salt and freshly ground black pepper 2 tbsp extra virgin olive oil1 medium red onion, sliced 2 tsp balsamic vinegar1 tbsp soft light brown sugar 2 tbsp extra virgin olive oil 1 medium red onion, sliced 2 tsp balsamic vinegar 1 tbsp soft light brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes.Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring.Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes. Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring. Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve. Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve. | {
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"content": "An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_with_red_onion_24109_16x9.jpg A great pork chop recipe for one, that can easily be scaled up. The sweet balsamic-fried red onion really cuts through the richness of the pork chop. Serve with mashed or baked potatoes and greens. 1 thick boneless pork loin steak or boneless pork chop1 tbsp extra virgin olive oil1½ tsp finely chopped fresh rosemary, plus 2–3 longer stalks for roasting1 garlic clove, finely choppedsalt and freshly ground black pepper 1 thick boneless pork loin steak or boneless pork chop 1 tbsp extra virgin olive oil 1½ tsp finely chopped fresh rosemary, plus 2–3 longer stalks for roasting 1 garlic clove, finely chopped salt and freshly ground black pepper 2 tbsp extra virgin olive oil1 medium red onion, sliced 2 tsp balsamic vinegar1 tbsp soft light brown sugar 2 tbsp extra virgin olive oil 1 medium red onion, sliced 2 tsp balsamic vinegar 1 tbsp soft light brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes.Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring.Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes. Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring. While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring. Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve. Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve."
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} | 5bfc0c67530c221a2e5ae909684a878369c84582cfba2f72cd8e06c6a08b5038 | Pan-fried pork with sage, apricots and red cabbage coleslaw recipe
An average of 5.0 out of 5 stars from 1 rating 4 pork loin steaks2 cloves garlic, finely chopped2 tbsp Dijon mustard1 glass dry white wine290ml/10fl oz vegetable stock1 lemon, juice only12 whole sage leavessalt and pepper 4 pork loin steaks 2 cloves garlic, finely chopped 2 tbsp Dijon mustard 1 glass dry white wine 290ml/10fl oz vegetable stock 1 lemon, juice only 12 whole sage leaves salt and pepper ½ red cabbage, finely chopped2 carrots, grated1 spanish onion, finely chopped1 clove garlic, finely chopped2 tbsp olive oil1 lemon, juice only4 tbsp mayonnaise255g/9oz dried apricots, sliced 1 tbsp white wine vinegar1 tsp calvados5 tbsp olive oilpinch dried or fresh sage ½ red cabbage, finely chopped 2 carrots, grated 1 spanish onion, finely chopped 1 clove garlic, finely chopped 2 tbsp olive oil 1 lemon, juice only 4 tbsp mayonnaise 255g/9oz dried apricots, sliced 1 tbsp white wine vinegar 1 tsp calvados 5 tbsp olive oil pinch dried or fresh sage Method Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. | {
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"title": "Pan-fried pork with sage, apricots and red cabbage coleslaw recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 pork loin steaks2 cloves garlic, finely chopped2 tbsp Dijon mustard1 glass dry white wine290ml/10fl oz vegetable stock1 lemon, juice only12 whole sage leavessalt and pepper 4 pork loin steaks 2 cloves garlic, finely chopped 2 tbsp Dijon mustard 1 glass dry white wine 290ml/10fl oz vegetable stock 1 lemon, juice only 12 whole sage leaves salt and pepper ½ red cabbage, finely chopped2 carrots, grated1 spanish onion, finely chopped1 clove garlic, finely chopped2 tbsp olive oil1 lemon, juice only4 tbsp mayonnaise255g/9oz dried apricots, sliced 1 tbsp white wine vinegar1 tsp calvados5 tbsp olive oilpinch dried or fresh sage ½ red cabbage, finely chopped 2 carrots, grated 1 spanish onion, finely chopped 1 clove garlic, finely chopped 2 tbsp olive oil 1 lemon, juice only 4 tbsp mayonnaise 255g/9oz dried apricots, sliced 1 tbsp white wine vinegar 1 tsp calvados 5 tbsp olive oil pinch dried or fresh sage Method Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish."
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} | bc14dc38c106635e6cb35aaeb2b082e99dba89e65680ea65d72c1c546ba66c4a | Hot spiced fruit with ice cream recipe
An average of 4.5 out of 5 stars from 2 ratings You can use redcurrants, blackcurrants or raspberries for this dessert in the summer and, as the season changes, turn to more autumnal fruit such as plums and damsons. punnet of English plums, stalks removedgood sprinkling of unrefined caster or granulated sugargood sprinkling of light muscovado sugar few whole cloves1 cinnamon stick1 fresh bay leafgood quality vanilla ice cream, to serve punnet of English plums, stalks removed good sprinkling of unrefined caster or granulated sugar good sprinkling of light muscovado sugar few whole cloves 1 cinnamon stick 1 fresh bay leaf good quality vanilla ice cream, to serve Method Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings You can use redcurrants, blackcurrants or raspberries for this dessert in the summer and, as the season changes, turn to more autumnal fruit such as plums and damsons. punnet of English plums, stalks removedgood sprinkling of unrefined caster or granulated sugargood sprinkling of light muscovado sugar few whole cloves1 cinnamon stick1 fresh bay leafgood quality vanilla ice cream, to serve punnet of English plums, stalks removed good sprinkling of unrefined caster or granulated sugar good sprinkling of light muscovado sugar few whole cloves 1 cinnamon stick 1 fresh bay leaf good quality vanilla ice cream, to serve Method Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately."
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} | e4843944720a17c82124d2c9072788f7175cf5edca30f9954c1969d9c31f90aa | Roast duck and citrus salad recipe
An average of 5.0 out of 5 stars from 3 ratings 2 duck legssalt and freshly ground black peppergood sprinkling of Chinese five-spice powder1-2 fresh bay leaves2 pink grapefruit2-3 orangeslarge handful peppery watercress, very large stalks removed 2 duck legs salt and freshly ground black pepper good sprinkling of Chinese five-spice powder 1-2 fresh bay leaves 2 pink grapefruit 2-3 oranges large handful peppery watercress, very large stalks removed Method Preheat the oven to 200C/400F/Gas 6. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone.Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl.When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone. Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl. Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl. When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad. | {
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"title": "Roast duck and citrus salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 2 duck legssalt and freshly ground black peppergood sprinkling of Chinese five-spice powder1-2 fresh bay leaves2 pink grapefruit2-3 orangeslarge handful peppery watercress, very large stalks removed 2 duck legs salt and freshly ground black pepper good sprinkling of Chinese five-spice powder 1-2 fresh bay leaves 2 pink grapefruit 2-3 oranges large handful peppery watercress, very large stalks removed Method Preheat the oven to 200C/400F/Gas 6. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone.Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl.When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone. Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone. Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl. Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl. When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad. To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad."
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} | 55850298a59181e77793972b7d8cf8dcd47d714e50b65b78ddebd6277d5093d6 | Grilled prawns with yoghurt and mint recipe
An average of 5.0 out of 5 stars from 1 rating 2 red chillies, deseeded if you want less heat, roughly chopped2-3 large, juicy garlic cloves, roughly choppedfresh root ginger, peeled and cut into about 8 coin-shaped piecessprinkling of whole black peppercornsgood shake each of cumin seeds and coriander seedsgood sprinkling of ground turmerichandful fresh coriander handful fresh mintsachet of creamed coconut, or half a block of creamed coconut, grated couple of handfuls of raw peeled tiger prawns 2 red chillies, deseeded if you want less heat, roughly chopped 2-3 large, juicy garlic cloves, roughly chopped fresh root ginger, peeled and cut into about 8 coin-shaped pieces sprinkling of whole black peppercorns good shake each of cumin seeds and coriander seeds good sprinkling of ground turmeric handful fresh coriander handful fresh mint sachet of creamed coconut, or half a block of creamed coconut, grated couple of handfuls of raw peeled tiger prawns handful each of fresh mint and coriander, roughly chopped (reserve a few extra mint leaves for garnish)1 lime, zest onlygood dollop or two plain yoghurt handful each of fresh mint and coriander, roughly chopped (reserve a few extra mint leaves for garnish) 1 lime, zest only good dollop or two plain yoghurt Method To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish.Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour.Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish. To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish. Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour. Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish. Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 2 red chillies, deseeded if you want less heat, roughly chopped2-3 large, juicy garlic cloves, roughly choppedfresh root ginger, peeled and cut into about 8 coin-shaped piecessprinkling of whole black peppercornsgood shake each of cumin seeds and coriander seedsgood sprinkling of ground turmerichandful fresh coriander handful fresh mintsachet of creamed coconut, or half a block of creamed coconut, grated couple of handfuls of raw peeled tiger prawns 2 red chillies, deseeded if you want less heat, roughly chopped 2-3 large, juicy garlic cloves, roughly chopped fresh root ginger, peeled and cut into about 8 coin-shaped pieces sprinkling of whole black peppercorns good shake each of cumin seeds and coriander seeds good sprinkling of ground turmeric handful fresh coriander handful fresh mint sachet of creamed coconut, or half a block of creamed coconut, grated couple of handfuls of raw peeled tiger prawns handful each of fresh mint and coriander, roughly chopped (reserve a few extra mint leaves for garnish)1 lime, zest onlygood dollop or two plain yoghurt handful each of fresh mint and coriander, roughly chopped (reserve a few extra mint leaves for garnish) 1 lime, zest only good dollop or two plain yoghurt Method To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish.Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour.Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish. To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish. The paste will be quite thick at this point, so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish. Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Heat a griddle pan until searingly hot. Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note), then stir through the yoghurt. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour. Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour. Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish. Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish."
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} | 79c7891b7c286cccc42e1193edc80c283546153140abc980a12911b8f53aa21c | Homemade ricotta, marrowfat peas, pesto and crumb recipe
Homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb An average of 2.3 out of 5 stars from 3 ratings This tasty but simple meal takes freshly made, creamy ricotta and pairs it with punchy pesto, spicy peas and a crunchy sourdough crumb. 350ml/12fl oz whole milk50ml/2fl oz double cream2 tbsp white wine vinegarpinch salt 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 tbsp white wine vinegar pinch salt 60g/2¼oz mixed salad leaves½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g)½ bunch fresh dill, stalks and leaves1 green chilli, finely chopped50g/1¾oz pumpkin seeds, toasted½ tsp nutritional yeast100ml/3½fl oz olive oilpinch salt 60g/2¼oz mixed salad leaves ½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g) ½ bunch fresh dill, stalks and leaves 1 green chilli, finely chopped 50g/1¾oz pumpkin seeds, toasted ½ tsp nutritional yeast 100ml/3½fl oz olive oil pinch salt 2 tbsp smoked rapeseed oil200g/7oz marrowfat peas, cooked½ tsp cumin seeds, toasted and lightly crushed½ tsp smoked paprika½ tsp coriander seeds, toasted and lightly crushed 2 tbsp smoked rapeseed oil 200g/7oz marrowfat peas, cooked ½ tsp cumin seeds, toasted and lightly crushed ½ tsp smoked paprika ½ tsp coriander seeds, toasted and lightly crushed 1 slice day-old sourdough bread50g/2oz unsalted butter1 tsp thyme leaves, picked 1 slice day-old sourdough bread 50g/2oz unsalted butter 1 tsp thyme leaves, picked Method To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt.To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little.To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden.To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto. To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt. To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt. To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little. To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden. To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden. To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto. To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto. | {
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"content": "Homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb An average of 2.3 out of 5 stars from 3 ratings This tasty but simple meal takes freshly made, creamy ricotta and pairs it with punchy pesto, spicy peas and a crunchy sourdough crumb. 350ml/12fl oz whole milk50ml/2fl oz double cream2 tbsp white wine vinegarpinch salt 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 tbsp white wine vinegar pinch salt 60g/2¼oz mixed salad leaves½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g)½ bunch fresh dill, stalks and leaves1 green chilli, finely chopped50g/1¾oz pumpkin seeds, toasted½ tsp nutritional yeast100ml/3½fl oz olive oilpinch salt 60g/2¼oz mixed salad leaves ½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g) ½ bunch fresh dill, stalks and leaves 1 green chilli, finely chopped 50g/1¾oz pumpkin seeds, toasted ½ tsp nutritional yeast 100ml/3½fl oz olive oil pinch salt 2 tbsp smoked rapeseed oil200g/7oz marrowfat peas, cooked½ tsp cumin seeds, toasted and lightly crushed½ tsp smoked paprika½ tsp coriander seeds, toasted and lightly crushed 2 tbsp smoked rapeseed oil 200g/7oz marrowfat peas, cooked ½ tsp cumin seeds, toasted and lightly crushed ½ tsp smoked paprika ½ tsp coriander seeds, toasted and lightly crushed 1 slice day-old sourdough bread50g/2oz unsalted butter1 tsp thyme leaves, picked 1 slice day-old sourdough bread 50g/2oz unsalted butter 1 tsp thyme leaves, picked Method To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt.To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little.To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden.To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto. To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt. To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt. To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little. To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little. To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden. To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden. To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto. To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto."
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} | 7ce7ec17c6e62c1d53a274a93bc59cd929869c27c0c75c4cdb7d8b236882a6c4 | TikTok baked oats recipe
An average of 4.6 out of 5 stars from 5 ratings A cherry Bakewell-inspired version of the viral TikTok baked oats recipe. Perfect for breakfast or add a little sugar for an easy pudding. If almond and cherry doesn’t tickle your fancy, you can use any frozen fruit, or make it more dessert-friendly with chocolate chips. 75g/2½oz rolled oats (or oat flour).½ tsp baking powder2 tsp caster sugar (optional)1 free-range egg, beaten½ tsp almond extract50ml/2fl oz milk5 frozen cherries (or similar amount of other frozen fruit) 75g/2½oz rolled oats (or oat flour). ½ tsp baking powder 2 tsp caster sugar (optional) 1 free-range egg, beaten ½ tsp almond extract 50ml/2fl oz milk 5 frozen cherries (or similar amount of other frozen fruit) Method Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using.Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using. Stir in the baking powder and sugar, if using. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. | {
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"title": "TikTok baked oats recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings A cherry Bakewell-inspired version of the viral TikTok baked oats recipe. Perfect for breakfast or add a little sugar for an easy pudding. If almond and cherry doesn’t tickle your fancy, you can use any frozen fruit, or make it more dessert-friendly with chocolate chips. 75g/2½oz rolled oats (or oat flour).½ tsp baking powder2 tsp caster sugar (optional)1 free-range egg, beaten½ tsp almond extract50ml/2fl oz milk5 frozen cherries (or similar amount of other frozen fruit) 75g/2½oz rolled oats (or oat flour). ½ tsp baking powder 2 tsp caster sugar (optional) 1 free-range egg, beaten ½ tsp almond extract 50ml/2fl oz milk 5 frozen cherries (or similar amount of other frozen fruit) Method Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using.Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using. Stir in the baking powder and sugar, if using. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set."
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} | 5e3a3995092048acd850543c273979cd37ea21826f6bf07490762c51aba492be | Tomato pearl barley risotto recipe
Tomato and sausage pearl barley ‘risotto’ An average of 4.0 out of 5 stars from 2 ratings A super-easy pearl barley dish that is cheap and tasty. It's simple to scale up too, so if you need to serve four – double the ingredients! See the tip for ingredient substitution ideas. drizzle oil1 garlic clove, grated4 sun-dried tomatoes, roughly chopped150g/5½oz pearl barley1 tsp dried mixed herbs200g/7oz chopped tomatoes from a tin1 tbsp tomato purée½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces1 pepper, thinly sliced (or a couple handfuls of frozen peppers)3 large handfuls spinach2 tbsp crumbled feta drizzle oil 1 garlic clove, grated 4 sun-dried tomatoes, roughly chopped 150g/5½oz pearl barley 1 tsp dried mixed herbs 200g/7oz chopped tomatoes from a tin 1 tbsp tomato purée ½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces 1 pepper, thinly sliced (or a couple handfuls of frozen peppers) 3 large handfuls spinach 2 tbsp crumbled feta Method Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute.Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender.Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Recipe tips I have chosen very speedy ingredients to cook with, but this recipe is super-flexible. Swap the sausage for any other meat, or you can leave it out for a veggie option. Change the veggies for whatever you have, but note if you use a harder vegetable, such as squash, you'll need to steam, roast or boil it first. If you don't have feta, a hard Italian cheese would taste good too. | {
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"title": "Tomato pearl barley risotto recipe",
"content": "Tomato and sausage pearl barley ‘risotto’ An average of 4.0 out of 5 stars from 2 ratings A super-easy pearl barley dish that is cheap and tasty. It's simple to scale up too, so if you need to serve four – double the ingredients! See the tip for ingredient substitution ideas. drizzle oil1 garlic clove, grated4 sun-dried tomatoes, roughly chopped150g/5½oz pearl barley1 tsp dried mixed herbs200g/7oz chopped tomatoes from a tin1 tbsp tomato purée½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces1 pepper, thinly sliced (or a couple handfuls of frozen peppers)3 large handfuls spinach2 tbsp crumbled feta drizzle oil 1 garlic clove, grated 4 sun-dried tomatoes, roughly chopped 150g/5½oz pearl barley 1 tsp dried mixed herbs 200g/7oz chopped tomatoes from a tin 1 tbsp tomato purée ½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces 1 pepper, thinly sliced (or a couple handfuls of frozen peppers) 3 large handfuls spinach 2 tbsp crumbled feta Method Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute.Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender.Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Recipe tips I have chosen very speedy ingredients to cook with, but this recipe is super-flexible. Swap the sausage for any other meat, or you can leave it out for a veggie option. Change the veggies for whatever you have, but note if you use a harder vegetable, such as squash, you'll need to steam, roast or boil it first. If you don't have feta, a hard Italian cheese would taste good too."
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} | 50bdcaf2f74981b2bb1ba6d1a935a44c095d1a8ae8dac8456518ee5c172a69d1 | Clementine and gin-cured salmon recipe
An average of 5.0 out of 5 stars from 7 ratings This festive cured salmon is served with homemade pickle and whipped crème fraiche. Allow plenty of time, as the salmon takes 2 days to cure and the pickle needs to be made a day ahead. 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli1 tsp coriander seeds 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli 1 tsp coriander seeds 8 baby carrots, peeled and sliced in half lengthways8 radishes, thinly sliced½ cucumber, roughly chopped1 small red onion, halved and pulled into petals1 pomegranate seeds removed 8 baby carrots, peeled and sliced in half lengthways 8 radishes, thinly sliced ½ cucumber, roughly chopped 1 small red onion, halved and pulled into petals 1 pomegranate seeds removed 125g/4½oz smoked flaked sea salt125g/4½oz flaked sea salt250g/9oz soft brown sugar 70ml/2½fl oz gin3 clementines, juice and zest10 black peppercorns, crushed1kg/2lb 4oz salmon fillet 125g/4½oz smoked flaked sea salt 125g/4½oz flaked sea salt 250g/9oz soft brown sugar 70ml/2½fl oz gin 3 clementines, juice and zest 10 black peppercorns, crushed 1kg/2lb 4oz salmon fillet 200g/7oz crème fraîche1 tbsp olive oillovage oil 200g/7oz crème fraîche 1 tbsp olive oil lovage oil Method To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool.Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns.Using a sharp knife, score the salmon in four places to allow the cure to penetrate.Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours.Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon).To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well. To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool. To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool. Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns. Using a sharp knife, score the salmon in four places to allow the cure to penetrate. Using a sharp knife, score the salmon in four places to allow the cure to penetrate. Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours. Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours. Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon). Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon). To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well. To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well. | {
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"title": "Clementine and gin-cured salmon recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings This festive cured salmon is served with homemade pickle and whipped crème fraiche. Allow plenty of time, as the salmon takes 2 days to cure and the pickle needs to be made a day ahead. 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli1 tsp coriander seeds 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli 1 tsp coriander seeds 8 baby carrots, peeled and sliced in half lengthways8 radishes, thinly sliced½ cucumber, roughly chopped1 small red onion, halved and pulled into petals1 pomegranate seeds removed 8 baby carrots, peeled and sliced in half lengthways 8 radishes, thinly sliced ½ cucumber, roughly chopped 1 small red onion, halved and pulled into petals 1 pomegranate seeds removed 125g/4½oz smoked flaked sea salt125g/4½oz flaked sea salt250g/9oz soft brown sugar 70ml/2½fl oz gin3 clementines, juice and zest10 black peppercorns, crushed1kg/2lb 4oz salmon fillet 125g/4½oz smoked flaked sea salt 125g/4½oz flaked sea salt 250g/9oz soft brown sugar 70ml/2½fl oz gin 3 clementines, juice and zest 10 black peppercorns, crushed 1kg/2lb 4oz salmon fillet 200g/7oz crème fraîche1 tbsp olive oillovage oil 200g/7oz crème fraîche 1 tbsp olive oil lovage oil Method To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool.Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns.Using a sharp knife, score the salmon in four places to allow the cure to penetrate.Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours.Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon).To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well. To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool. To make the pickling liquor, place the ingredients along with 200ml/7fl oz of water in a saucepan and bring to the boil, remove from the heat and allow to cool. Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. Mix the vegetables together in a non-reactive tray and pour the liquor over the vegetables. Cover and leave at room temperature for a day, then transfer to the fridge, where they will keep for about a month. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns. To make the salmon, combine the salts, sugar, gin and clementine juice and zest in a bowl and add the peppercorns. Using a sharp knife, score the salmon in four places to allow the cure to penetrate. Using a sharp knife, score the salmon in four places to allow the cure to penetrate. Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours. Place a third of the salt mixture on a tray and place the fish on top and cover with the remainder of the mixture. Cover and store in the fridge. After 24 hours, turn the fish over and leave for a further 24 hours. Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon). Rinse the salmon under cold, running water and pat dry. Allow to stand in the fridge for an hour before slicing the salmon 5mm/¼ in thick on a ‘D cut’ (from the back to the belly in such a way that you can layer the sliced on top of each other to recreate the look of an uncut side of salmon). To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well. To serve, drain some of the pickled vegetables and arrange them on a plate next to the salmon slices. Spoon some crème fraîche onto the plate and create a well in the top. Drizzle some lovage oil into the well."
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} | 6632891a570c337d92d17d9c6db6c5bef70d482ad38153e85e293e68dabff491 | Fresh pea, courgette and parmesan rosti with tangy tomato dressing recipe
An average of 3.5 out of 5 stars from 2 ratings A brilliant twist on classic potato rosti, this makes a great summery dish for an easy lunch or supper. 200g/7oz shelled fresh peas 350g/12oz courgettes, grated150g/5½oz ground rice3 tbsp shredded basil leaves, plus extra to serve70g/2½oz parmesan (or a vegetarian alternative), grated50g/1¾oz pine nuts, lightly toasted2 free-range eggs, lightly beatensea salt and freshly ground black pepper2 tbsp olive oil 200g/7oz shelled fresh peas 350g/12oz courgettes, grated 150g/5½oz ground rice 3 tbsp shredded basil leaves, plus extra to serve 70g/2½oz parmesan (or a vegetarian alternative), grated 50g/1¾oz pine nuts, lightly toasted 2 free-range eggs, lightly beaten sea salt and freshly ground black pepper 2 tbsp olive oil 6 tbsp olive oil1 ripe plum tomato, seeds removed and finely diced4 sun-dried tomatoes in oil, drained and finely chopped1 small shallot, finely chopped1 tbsp red wine vinegar 6 tbsp olive oil 1 ripe plum tomato, seeds removed and finely diced 4 sun-dried tomatoes in oil, drained and finely chopped 1 small shallot, finely chopped 1 tbsp red wine vinegar Method For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one.Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis.To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper.Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings A brilliant twist on classic potato rosti, this makes a great summery dish for an easy lunch or supper. 200g/7oz shelled fresh peas 350g/12oz courgettes, grated150g/5½oz ground rice3 tbsp shredded basil leaves, plus extra to serve70g/2½oz parmesan (or a vegetarian alternative), grated50g/1¾oz pine nuts, lightly toasted2 free-range eggs, lightly beatensea salt and freshly ground black pepper2 tbsp olive oil 200g/7oz shelled fresh peas 350g/12oz courgettes, grated 150g/5½oz ground rice 3 tbsp shredded basil leaves, plus extra to serve 70g/2½oz parmesan (or a vegetarian alternative), grated 50g/1¾oz pine nuts, lightly toasted 2 free-range eggs, lightly beaten sea salt and freshly ground black pepper 2 tbsp olive oil 6 tbsp olive oil1 ripe plum tomato, seeds removed and finely diced4 sun-dried tomatoes in oil, drained and finely chopped1 small shallot, finely chopped1 tbsp red wine vinegar 6 tbsp olive oil 1 ripe plum tomato, seeds removed and finely diced 4 sun-dried tomatoes in oil, drained and finely chopped 1 small shallot, finely chopped 1 tbsp red wine vinegar Method For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one.Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis.To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper.Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves."
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} | ddcb5c6ea41ee613633a177610d03be5df4ef8fd18ac6b77414f77bfe877b712 | Easy gnocchi with creamy pesto recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_gnocchi_with_creamy_04658_16x9.jpg When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special. For this recipe you will need a large piping bag fitted with a large plain nozzle. 120g/4½oz plain flour70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve450g/1lb mascarpone1 large egg, beatensea salt 120g/4½oz plain flour 70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve 450g/1lb mascarpone 1 large egg, beaten sea salt 100ml/3½fl oz full-fat milk100ml/3½fl oz double cream100g/3½oz macadamia nuts, or blanched/flaked almonds1 small garlic clove4–5 large sage leaves, plus extra to serve (optional)freshly ground black pepper 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz macadamia nuts, or blanched/flaked almonds 1 small garlic clove 4–5 large sage leaves, plus extra to serve (optional) freshly ground black pepper Method To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle.To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside.Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long.Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together.Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Recipe tips Fry sage leaves in a little sunflower oil for 1–2 minutes, or until crisp. Drain on kitchen roll to absorb any excess oil. | {
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"title": "Easy gnocchi with creamy pesto recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_gnocchi_with_creamy_04658_16x9.jpg When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special. For this recipe you will need a large piping bag fitted with a large plain nozzle. 120g/4½oz plain flour70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve450g/1lb mascarpone1 large egg, beatensea salt 120g/4½oz plain flour 70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve 450g/1lb mascarpone 1 large egg, beaten sea salt 100ml/3½fl oz full-fat milk100ml/3½fl oz double cream100g/3½oz macadamia nuts, or blanched/flaked almonds1 small garlic clove4–5 large sage leaves, plus extra to serve (optional)freshly ground black pepper 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz macadamia nuts, or blanched/flaked almonds 1 small garlic clove 4–5 large sage leaves, plus extra to serve (optional) freshly ground black pepper Method To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle.To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside.Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long.Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together.Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Recipe tips Fry sage leaves in a little sunflower oil for 1–2 minutes, or until crisp. Drain on kitchen roll to absorb any excess oil."
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} | 3599be4a2e86b75e82f4f166eff19f9d791cd8a0a6f7382328032aa9c998f266 | Fluffy pancakes with blueberry sauce recipe
An average of 4.0 out of 5 stars from 1 rating Fluffy blueberry pancakes with a spiced blueberry sauce for one. Treat yourself! 100g/3½oz self-raising flour½ tsp baking powder2 free-range eggs60ml/2¼fl oz milk½ punnet blueberries 2 tbsp icing sugar25g/1oz butter 100g/3½oz self-raising flour ½ tsp baking powder 2 free-range eggs 60ml/2¼fl oz milk ½ punnet blueberries 2 tbsp icing sugar 25g/1oz butter 4 tbsp red wine4 tbsp sugar2 clovespinch mixed spice½ punnet blueberries 4 tbsp red wine 4 tbsp sugar 2 cloves pinch mixed spice ½ punnet blueberries Method Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter.Add the icing sugar and blueberries.Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides.Stack the blueberry pancakes and leave to one side.For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries.Simmer for four minutes, and take off the heat.Put the sauce through a sieve and remove the cloves.To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Add the icing sugar and blueberries. Add the icing sugar and blueberries. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Stack the blueberry pancakes and leave to one side. Stack the blueberry pancakes and leave to one side. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. Simmer for four minutes, and take off the heat. Simmer for four minutes, and take off the heat. Put the sauce through a sieve and remove the cloves. Put the sauce through a sieve and remove the cloves. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/pancakeswithblueberr_78335",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Fluffy pancakes with blueberry sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Fluffy blueberry pancakes with a spiced blueberry sauce for one. Treat yourself! 100g/3½oz self-raising flour½ tsp baking powder2 free-range eggs60ml/2¼fl oz milk½ punnet blueberries 2 tbsp icing sugar25g/1oz butter 100g/3½oz self-raising flour ½ tsp baking powder 2 free-range eggs 60ml/2¼fl oz milk ½ punnet blueberries 2 tbsp icing sugar 25g/1oz butter 4 tbsp red wine4 tbsp sugar2 clovespinch mixed spice½ punnet blueberries 4 tbsp red wine 4 tbsp sugar 2 cloves pinch mixed spice ½ punnet blueberries Method Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter.Add the icing sugar and blueberries.Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides.Stack the blueberry pancakes and leave to one side.For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries.Simmer for four minutes, and take off the heat.Put the sauce through a sieve and remove the cloves.To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Add the icing sugar and blueberries. Add the icing sugar and blueberries. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Stack the blueberry pancakes and leave to one side. Stack the blueberry pancakes and leave to one side. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. Simmer for four minutes, and take off the heat. Simmer for four minutes, and take off the heat. Put the sauce through a sieve and remove the cloves. Put the sauce through a sieve and remove the cloves. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce."
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} | ce99f22dd55f42c2a08a2e85833c9c8d7c5acb11add9a022ebbd0e1228c663b1 | Chocolate mousse flowerpots recipe
An average of 5.0 out of 5 stars from 2 ratings You only need a handful of ingredients to make these indulgent chocolate flowerpots. Top a rich chocolate mousse with a clever chocolate soil for a marvellous mix of textures. 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces330ml/11½fl oz double cream4 sprigs mint or edible flowers, to decorate (optional) 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces 330ml/11½fl oz double cream 4 sprigs mint or edible flowers, to decorate (optional) 50g/1¾oz caster sugar30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated 50g/1¾oz caster sugar 30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated Method To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes.Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil.To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes.To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_flowerpots_84928",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate mousse flowerpots recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings You only need a handful of ingredients to make these indulgent chocolate flowerpots. Top a rich chocolate mousse with a clever chocolate soil for a marvellous mix of textures. 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces330ml/11½fl oz double cream4 sprigs mint or edible flowers, to decorate (optional) 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces 330ml/11½fl oz double cream 4 sprigs mint or edible flowers, to decorate (optional) 50g/1¾oz caster sugar30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated 50g/1¾oz caster sugar 30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated Method To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes.Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil.To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes.To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like."
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} | 04daa87747358ee69badc125c6e41c722541657c2460a5ccba7bc8d830490a27 | Crunchy fish cups recipe
An average of 0.0 out of 5 stars from 0 ratings This clever kitchen hack uses slices of bread to make crunchy shells. Fill them high with crispy, breadcrumbed fish fillets and a juicy tomato and pepper salsa. For this recipe you will need a muffin tin and a stick blender. 1 large fresh vine tomato, finely chopped½ yellow pepper, finely chopped2 tbsp extra virgin olive oil2 tsp red wine vinegar3 heaped tbsp roughly chopped fresh coriander, plus extra to serve 1 large fresh vine tomato, finely chopped ½ yellow pepper, finely chopped 2 tbsp extra virgin olive oil 2 tsp red wine vinegar 3 heaped tbsp roughly chopped fresh coriander, plus extra to serve 6 thick slices white sandwich bread, crusts removed2 tbsp extra virgin olive oil, plus extra for brushing 6 thick slices white sandwich bread, crusts removed 2 tbsp extra virgin olive oil, plus extra for brushing 1 tsp English mustard1 large free-range egg30g/1oz jumbo porridge oats40g/1½oz ground almonds2 tbsp sesame seeds1–2 tbsp plain flour150g/5½oz skin-on white fish fillets, such as pollock or gurnard, cut into 12 thin strips2–3 tbsp extra virgin olive oil1 Little Gem lettuce, leaves thickly shreddedsalt and freshly ground black pepperlime or lemon wedges, to serve 1 tsp English mustard 1 large free-range egg 30g/1oz jumbo porridge oats 40g/1½oz ground almonds 2 tbsp sesame seeds 1–2 tbsp plain flour 150g/5½oz skin-on white fish fillets, such as pollock or gurnard, cut into 12 thin strips 2–3 tbsp extra virgin olive oil 1 Little Gem lettuce, leaves thickly shredded salt and freshly ground black pepper lime or lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside.Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown.Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl.Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats.Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed.Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside. Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside. Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown. Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown. Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl. Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl. Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats. Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats. Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed. Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed. Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over. Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over. | {
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"url": "https://www.bbc.co.uk/food/recipes/crunchy_fish_tacos_67027",
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"title": "Crunchy fish cups recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This clever kitchen hack uses slices of bread to make crunchy shells. Fill them high with crispy, breadcrumbed fish fillets and a juicy tomato and pepper salsa. For this recipe you will need a muffin tin and a stick blender. 1 large fresh vine tomato, finely chopped½ yellow pepper, finely chopped2 tbsp extra virgin olive oil2 tsp red wine vinegar3 heaped tbsp roughly chopped fresh coriander, plus extra to serve 1 large fresh vine tomato, finely chopped ½ yellow pepper, finely chopped 2 tbsp extra virgin olive oil 2 tsp red wine vinegar 3 heaped tbsp roughly chopped fresh coriander, plus extra to serve 6 thick slices white sandwich bread, crusts removed2 tbsp extra virgin olive oil, plus extra for brushing 6 thick slices white sandwich bread, crusts removed 2 tbsp extra virgin olive oil, plus extra for brushing 1 tsp English mustard1 large free-range egg30g/1oz jumbo porridge oats40g/1½oz ground almonds2 tbsp sesame seeds1–2 tbsp plain flour150g/5½oz skin-on white fish fillets, such as pollock or gurnard, cut into 12 thin strips2–3 tbsp extra virgin olive oil1 Little Gem lettuce, leaves thickly shreddedsalt and freshly ground black pepperlime or lemon wedges, to serve 1 tsp English mustard 1 large free-range egg 30g/1oz jumbo porridge oats 40g/1½oz ground almonds 2 tbsp sesame seeds 1–2 tbsp plain flour 150g/5½oz skin-on white fish fillets, such as pollock or gurnard, cut into 12 thin strips 2–3 tbsp extra virgin olive oil 1 Little Gem lettuce, leaves thickly shredded salt and freshly ground black pepper lime or lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside.Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown.Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl.Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats.Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed.Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside. Mix all the salsa ingredients in a bowl with a good pinch of flaked sea salt and some black pepper and set aside. Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown. Put the slices of bread on a board and flatten with a rolling pin until very thin. Use a plain biscuit cutter to cut out six 10cm/4in rounds and oil generously. Turn a six-hole muffin tin upside down and place on a baking tray. Brush each of the upturned holes with a little oil and press the bread rounds on top to make shallow cups. Bake for 8–10 minutes or until crisp and pale golden-brown. Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl. Meanwhile, mix the mustard with the egg together in a small bowl. Put the oats into a jug with the almonds, sesame seeds, a good pinch of salt and some ground black pepper. Blitz with a stick blender to make a rough crumb, then shake onto a plate. Sprinkle the flour into a shallow bowl. Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats. Dip the fish fillets, one at a time, in the flour, then the egg mixture and finally coat on all sides with the nutty oats. Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed. Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium-high heat and fry the fish for about 3 minutes on each side, or until crisp, golden-brown and cooked through. Add a little more oil to the pan whilst cooking if needed. Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over. Arrange the bread shells on two plates and add the shredded lettuce. Top with the salsa and fried fish pieces. Garnish with the extra coriander and serve with lemon or lime wedges for squeezing over."
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} | 5f5b06820e1e62fb2e9a43ab6155428edd46e19a6c2b9fe191a993118d893ded | Herby pork meatballs recipe
Herby pork meatballs with cucumber salad An average of 5.0 out of 5 stars from 1 rating These speedy pork meatballs are rolled in a herby breadcrumb coating and served with a sweet, sharp cucumber salad. A superb summer supper. 500g/1lb 2oz pork mince50g/1¾oz dried white breadcrumbs1 large free-range egg, beaten2 tbsp finely chopped fresh mint½ tsp bicarbonate of soda3 tbsp sunflower oil, for fryingsalt and freshly ground black pepper 500g/1lb 2oz pork mince 50g/1¾oz dried white breadcrumbs 1 large free-range egg, beaten 2 tbsp finely chopped fresh mint ½ tsp bicarbonate of soda 3 tbsp sunflower oil, for frying salt and freshly ground black pepper 20g/¾oz fresh parsley, leaves only20g/¾oz fresh dill, fronds only20g/¾oz fresh mint leaves, leaves only1 small lemon, zest only1 tbsp dried breadcrumbs2 tbsp American mustard 20g/¾oz fresh parsley, leaves only 20g/¾oz fresh dill, fronds only 20g/¾oz fresh mint leaves, leaves only 1 small lemon, zest only 1 tbsp dried breadcrumbs 2 tbsp American mustard 1 medium cucumber, peeled into wide ribbons and seeds removed1 red chilli, finely chopped1 tbsp white wine vinegar1 tbsp caster sugar 1 medium cucumber, peeled into wide ribbons and seeds removed 1 red chilli, finely chopped 1 tbsp white wine vinegar 1 tbsp caster sugar Method Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls.Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray.Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside.Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. | {
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"title": "Herby pork meatballs recipe",
"content": "Herby pork meatballs with cucumber salad An average of 5.0 out of 5 stars from 1 rating These speedy pork meatballs are rolled in a herby breadcrumb coating and served with a sweet, sharp cucumber salad. A superb summer supper. 500g/1lb 2oz pork mince50g/1¾oz dried white breadcrumbs1 large free-range egg, beaten2 tbsp finely chopped fresh mint½ tsp bicarbonate of soda3 tbsp sunflower oil, for fryingsalt and freshly ground black pepper 500g/1lb 2oz pork mince 50g/1¾oz dried white breadcrumbs 1 large free-range egg, beaten 2 tbsp finely chopped fresh mint ½ tsp bicarbonate of soda 3 tbsp sunflower oil, for frying salt and freshly ground black pepper 20g/¾oz fresh parsley, leaves only20g/¾oz fresh dill, fronds only20g/¾oz fresh mint leaves, leaves only1 small lemon, zest only1 tbsp dried breadcrumbs2 tbsp American mustard 20g/¾oz fresh parsley, leaves only 20g/¾oz fresh dill, fronds only 20g/¾oz fresh mint leaves, leaves only 1 small lemon, zest only 1 tbsp dried breadcrumbs 2 tbsp American mustard 1 medium cucumber, peeled into wide ribbons and seeds removed1 red chilli, finely chopped1 tbsp white wine vinegar1 tbsp caster sugar 1 medium cucumber, peeled into wide ribbons and seeds removed 1 red chilli, finely chopped 1 tbsp white wine vinegar 1 tbsp caster sugar Method Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls.Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray.Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside.Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad."
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} | 56bb1c4bf07b0e12c4ad3ece6c541a31f77672b0401c10870df4718bef7068f6 | Spaghetti arrabiata with squid recipe
An average of 4.3 out of 5 stars from 3 ratings 200g/7oz spaghetti1 tbsp extra virgin olive oil½ onion, peeled, finely chopped1-2 garlic cloves, peeled, crushed½ tsp finely chopped red chilli10 cherry tomatoes, halved10 fresh basil leaves, torn1 small squid and tentacles, cleaned, skin removed, body cut into ringssalt and freshly ground black pepper1 lemon wedge 200g/7oz spaghetti 1 tbsp extra virgin olive oil ½ onion, peeled, finely chopped 1-2 garlic cloves, peeled, crushed ½ tsp finely chopped red chilli 10 cherry tomatoes, halved 10 fresh basil leaves, torn 1 small squid and tentacles, cleaned, skin removed, body cut into rings salt and freshly ground black pepper 1 lemon wedge Method Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing.Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. | {
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"url": "https://www.bbc.co.uk/food/recipes/spaghettiarrabiatawi_92351",
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"title": "Spaghetti arrabiata with squid recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings 200g/7oz spaghetti1 tbsp extra virgin olive oil½ onion, peeled, finely chopped1-2 garlic cloves, peeled, crushed½ tsp finely chopped red chilli10 cherry tomatoes, halved10 fresh basil leaves, torn1 small squid and tentacles, cleaned, skin removed, body cut into ringssalt and freshly ground black pepper1 lemon wedge 200g/7oz spaghetti 1 tbsp extra virgin olive oil ½ onion, peeled, finely chopped 1-2 garlic cloves, peeled, crushed ½ tsp finely chopped red chilli 10 cherry tomatoes, halved 10 fresh basil leaves, torn 1 small squid and tentacles, cleaned, skin removed, body cut into rings salt and freshly ground black pepper 1 lemon wedge Method Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing.Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge."
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} | 3e3e088322f0d63ea6b21a0c966e566cb76d88e1055e3e1abd45e98635471136 | Stuffed Portobello mushrooms, sun-dried tomato and basil gratin recipe
An average of 5.0 out of 5 stars from 3 ratings 4 large Portobello mushrooms, cleaned, stalks removed2 tbsp olive oilsalt and freshly ground black pepper 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes2 cloves garlic, peeled, crushed1 small bunch fresh basil1 tbsp finely chopped fresh flatleaf parsley4 x 1cm/½in thick rounds mature goats' cheese 4 large Portobello mushrooms, cleaned, stalks removed 2 tbsp olive oil salt and freshly ground black pepper 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes 2 cloves garlic, peeled, crushed 1 small bunch fresh basil 1 tbsp finely chopped fresh flatleaf parsley 4 x 1cm/½in thick rounds mature goats' cheese 1 bunch watercress1 bunch wild rocketolive oilbalsamic vinegar 1 bunch watercress 1 bunch wild rocket olive oil balsamic vinegar Method Preheat the oven to 180C/350F/Gas 4.Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside.Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Stuffed Portobello mushrooms, sun-dried tomato and basil gratin recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 4 large Portobello mushrooms, cleaned, stalks removed2 tbsp olive oilsalt and freshly ground black pepper 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes2 cloves garlic, peeled, crushed1 small bunch fresh basil1 tbsp finely chopped fresh flatleaf parsley4 x 1cm/½in thick rounds mature goats' cheese 4 large Portobello mushrooms, cleaned, stalks removed 2 tbsp olive oil salt and freshly ground black pepper 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes 2 cloves garlic, peeled, crushed 1 small bunch fresh basil 1 tbsp finely chopped fresh flatleaf parsley 4 x 1cm/½in thick rounds mature goats' cheese 1 bunch watercress1 bunch wild rocketolive oilbalsamic vinegar 1 bunch watercress 1 bunch wild rocket olive oil balsamic vinegar Method Preheat the oven to 180C/350F/Gas 4.Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside.Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve."
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} | ac6c63a589cd673aeead60708bb33717365676dd042916cc3f7e2c10ab99d4fc | Braised sea bass with leeks and mushrooms recipe
An average of 5.0 out of 5 stars from 5 ratings 55g/2oz butter½ onion, peeled, chopped6 baby chestnut mushroomssalt and freshly ground black pepper200ml/7fl oz fish stock1 sea bass fillet, skin removed50ml/2fl oz double cream1 tbsp chopped fresh chives 55g/2oz butter ½ onion, peeled, chopped 6 baby chestnut mushrooms salt and freshly ground black pepper 200ml/7fl oz fish stock 1 sea bass fillet, skin removed 50ml/2fl oz double cream 1 tbsp chopped fresh chives 25g/1oz butter5 baby leeks, blanched for 6 minutes in boiling water, drainedsalt and freshly ground black pepper 25g/1oz butter 5 baby leeks, blanched for 6 minutes in boiling water, drained salt and freshly ground black pepper Method For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened.Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate.Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives.Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives. For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened. For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened. Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate. Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives. Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives. Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives. To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives. | {
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"title": "Braised sea bass with leeks and mushrooms recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 55g/2oz butter½ onion, peeled, chopped6 baby chestnut mushroomssalt and freshly ground black pepper200ml/7fl oz fish stock1 sea bass fillet, skin removed50ml/2fl oz double cream1 tbsp chopped fresh chives 55g/2oz butter ½ onion, peeled, chopped 6 baby chestnut mushrooms salt and freshly ground black pepper 200ml/7fl oz fish stock 1 sea bass fillet, skin removed 50ml/2fl oz double cream 1 tbsp chopped fresh chives 25g/1oz butter5 baby leeks, blanched for 6 minutes in boiling water, drainedsalt and freshly ground black pepper 25g/1oz butter 5 baby leeks, blanched for 6 minutes in boiling water, drained salt and freshly ground black pepper Method For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened.Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate.Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives.Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives. For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened. For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened. Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate. Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives. Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives. Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives. To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives."
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} | da0a9b0eb78217db5fa90c212c1c57bb1bf0e7384c0e84622c459e016d87591f | Sea bass with pesto dressing recipe
An average of 5.0 out of 5 stars from 3 ratings small handful fresh basil leaves1 tbsp pine nuts3 tbsp olive oil1 garlic clovesalt and freshly ground black pepper small handful fresh basil leaves 1 tbsp pine nuts 3 tbsp olive oil 1 garlic clove salt and freshly ground black pepper 1 tbsp olive oil1 sea bass filletsalt and freshly ground black pepper1 tomato, chopped1 tbsp pine nuts2 tbsp olive oil½ lemon, zest and juice 1 tbsp olive oil 1 sea bass fillet salt and freshly ground black pepper 1 tomato, chopped 1 tbsp pine nuts 2 tbsp olive oil ½ lemon, zest and juice Method For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate.Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seabasswithpestodres_92843",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bass with pesto dressing recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings small handful fresh basil leaves1 tbsp pine nuts3 tbsp olive oil1 garlic clovesalt and freshly ground black pepper small handful fresh basil leaves 1 tbsp pine nuts 3 tbsp olive oil 1 garlic clove salt and freshly ground black pepper 1 tbsp olive oil1 sea bass filletsalt and freshly ground black pepper1 tomato, chopped1 tbsp pine nuts2 tbsp olive oil½ lemon, zest and juice 1 tbsp olive oil 1 sea bass fillet salt and freshly ground black pepper 1 tomato, chopped 1 tbsp pine nuts 2 tbsp olive oil ½ lemon, zest and juice Method For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate.Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing."
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} | 73faad177091863ab485467e1952b5f160c8f00f11862d519a7942a2f75589f3 | Oven-cooked Bombay potatoes recipe
An average of 0.0 out of 5 stars from 0 ratings These spicy potatoes make a great side dish or starter for an Indian meal, or serve a large portion for a veggie main course. 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil2 tsp black mustard seeds2 tsp yellow mustard seeds2 tsp cardamom pods2 tsp cumin seeds1 tsp curry powder6 curry leaves2 tbsp runny honeysalt and freshly ground black pepper 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil 2 tsp black mustard seeds 2 tsp yellow mustard seeds 2 tsp cardamom pods 2 tsp cumin seeds 1 tsp curry powder 6 curry leaves 2 tbsp runny honey salt and freshly ground black pepper Method Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6.Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/bombay_potatoes_63057",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Oven-cooked Bombay potatoes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These spicy potatoes make a great side dish or starter for an Indian meal, or serve a large portion for a veggie main course. 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil2 tsp black mustard seeds2 tsp yellow mustard seeds2 tsp cardamom pods2 tsp cumin seeds1 tsp curry powder6 curry leaves2 tbsp runny honeysalt and freshly ground black pepper 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil 2 tsp black mustard seeds 2 tsp yellow mustard seeds 2 tsp cardamom pods 2 tsp cumin seeds 1 tsp curry powder 6 curry leaves 2 tbsp runny honey salt and freshly ground black pepper Method Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6.Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy."
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} | d047661861866eb6635afbfdd5d3bddc11648eb827771a446baf8a0d4ab08186 | Pan-fried salmon with tarragon and cream sauce recipe
An average of 3.0 out of 5 stars from 2 ratings 1 tbsp olive oil1 tbsp butter85g/3oz salmon filletsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet salt and freshly ground black pepper 150ml/5fl oz double cream150ml/5fl oz fish stock2 tbsp chopped fresh tarragon1 tbsp chopped fresh dill 150ml/5fl oz double cream 150ml/5fl oz fish stock 2 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 3 asparagus spears, blanched1 handful carrot batons, blanched 3 asparagus spears, blanched 1 handful carrot batons, blanched Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. | {
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"url": "https://www.bbc.co.uk/food/recipes/panfriedsalmonwithat_90018",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried salmon with tarragon and cream sauce recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings 1 tbsp olive oil1 tbsp butter85g/3oz salmon filletsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet salt and freshly ground black pepper 150ml/5fl oz double cream150ml/5fl oz fish stock2 tbsp chopped fresh tarragon1 tbsp chopped fresh dill 150ml/5fl oz double cream 150ml/5fl oz fish stock 2 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 3 asparagus spears, blanched1 handful carrot batons, blanched 3 asparagus spears, blanched 1 handful carrot batons, blanched Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate."
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} | 03115192fdadaf70c0089c60561dbe145aa272fe4c7609bef7881abee51de092 | Crisp salmon with turmeric rice and warm tomato dressing recipe
An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil1 tbsp butter85g/3oz salmon fillet, skin onsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet, skin on salt and freshly ground black pepper 85g/3oz basmati rice½ tsp ground turmeric 85g/3oz basmati rice ½ tsp ground turmeric 100ml/3½fl oz fish stock2 tbsp olive oil1 tsp tomato purée 100ml/3½fl oz fish stock 2 tbsp olive oil 1 tsp tomato purée 1 small handful pine nuts, toasted 1 small handful pine nuts, toasted Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crispsalmonwithturme_90019",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crisp salmon with turmeric rice and warm tomato dressing recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil1 tbsp butter85g/3oz salmon fillet, skin onsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet, skin on salt and freshly ground black pepper 85g/3oz basmati rice½ tsp ground turmeric 85g/3oz basmati rice ½ tsp ground turmeric 100ml/3½fl oz fish stock2 tbsp olive oil1 tsp tomato purée 100ml/3½fl oz fish stock 2 tbsp olive oil 1 tsp tomato purée 1 small handful pine nuts, toasted 1 small handful pine nuts, toasted Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top."
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} | 4a03d3c57963f651f377cb3891be6b8347edfcc2324e0ceae69b9e94c4251a5b | Spicy pan-fried haddock with sweet potatoes and peas recipe
An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil100g/3½oz haddock, skin removed1 tbsp lemon juicesalt and freshly ground black pepper 1 red chilli, finely chopped4 tbsp chopped fresh parsley½ sweet potato, finely chopped2 tbsp fresh peas25g/1oz butter 2 tbsp olive oil 100g/3½oz haddock, skin removed 1 tbsp lemon juice salt and freshly ground black pepper 1 red chilli, finely chopped 4 tbsp chopped fresh parsley ½ sweet potato, finely chopped 2 tbsp fresh peas 25g/1oz butter Method Bring a saucepan of salted water to the boil.Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes.To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. Bring a saucepan of salted water to the boil. Bring a saucepan of salted water to the boil. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/panfriedhaddockwithc_89435",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy pan-fried haddock with sweet potatoes and peas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil100g/3½oz haddock, skin removed1 tbsp lemon juicesalt and freshly ground black pepper 1 red chilli, finely chopped4 tbsp chopped fresh parsley½ sweet potato, finely chopped2 tbsp fresh peas25g/1oz butter 2 tbsp olive oil 100g/3½oz haddock, skin removed 1 tbsp lemon juice salt and freshly ground black pepper 1 red chilli, finely chopped 4 tbsp chopped fresh parsley ½ sweet potato, finely chopped 2 tbsp fresh peas 25g/1oz butter Method Bring a saucepan of salted water to the boil.Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes.To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. Bring a saucepan of salted water to the boil. Bring a saucepan of salted water to the boil. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top."
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} | 49fd6ee0d117c3e4490057d788b2e154f73d2171659aabc36bc0c372fbc26c45 | Warm salad of wild salmon with a herb and lemon dressing recipe
An average of 5.0 out of 5 stars from 1 rating 2 slices white bread2 tbsp chopped fresh parsley leavessalt and freshly ground black pepper85g/3oz salmon fillet, skin removed1 tbsp olive oil1 tbsp butter 2 slices white bread 2 tbsp chopped fresh parsley leaves salt and freshly ground black pepper 85g/3oz salmon fillet, skin removed 1 tbsp olive oil 1 tbsp butter 1 lemon, juice only3 tbsp olive oil3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 1 lemon, juice only 3 tbsp olive oil 3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 3 asparagus spears, woody ends removed, split lengthways and blanched1 carrot, grated1 handful pine nuts, toasted 3 asparagus spears, woody ends removed, split lengthways and blanched 1 carrot, grated 1 handful pine nuts, toasted Method For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess.Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper.To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. | {
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"title": "Warm salad of wild salmon with a herb and lemon dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 slices white bread2 tbsp chopped fresh parsley leavessalt and freshly ground black pepper85g/3oz salmon fillet, skin removed1 tbsp olive oil1 tbsp butter 2 slices white bread 2 tbsp chopped fresh parsley leaves salt and freshly ground black pepper 85g/3oz salmon fillet, skin removed 1 tbsp olive oil 1 tbsp butter 1 lemon, juice only3 tbsp olive oil3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 1 lemon, juice only 3 tbsp olive oil 3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 3 asparagus spears, woody ends removed, split lengthways and blanched1 carrot, grated1 handful pine nuts, toasted 3 asparagus spears, woody ends removed, split lengthways and blanched 1 carrot, grated 1 handful pine nuts, toasted Method For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess.Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper.To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts."
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} | 998be9f117d2bd3c1c0863ae16e4d9a69eabbb2a66f78bdea1bc787d6b690ed3 | Bake-in-the-bag monkfish with preserved lemon couscous recipe
Preheat the oven to 200C/400F/Gas 6.For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl.Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving.Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat.Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again.Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil.Add the saffron water and stir again to combine.Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil.Divide the couscous mixture outequally, placing on top of each of the piles of fennel.Top each portion of couscous mixture with 2-3 slices of monkfish. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper.Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side.Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside.Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before.Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through.The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates.For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper.To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl. For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl. Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving. Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving. Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat. Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat. Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again. Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again. Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil. Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil. Add the saffron water and stir again to combine. Add the saffron water and stir again to combine. Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil. Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil. Divide the couscous mixture outequally, placing on top of each of the piles of fennel. Divide the couscous mixture outequally, placing on top of each of the piles of fennel. Top each portion of couscous mixture with 2-3 slices of monkfish. Top each portion of couscous mixture with 2-3 slices of monkfish. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper. Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side. Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side. Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside. Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside. Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before. Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before. Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through. Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through. The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates. The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates. For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper. For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper. To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves. To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves. | {
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"title": "Bake-in-the-bag monkfish with preserved lemon couscous recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl.Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving.Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat.Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again.Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil.Add the saffron water and stir again to combine.Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil.Divide the couscous mixture outequally, placing on top of each of the piles of fennel.Top each portion of couscous mixture with 2-3 slices of monkfish. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper.Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side.Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside.Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before.Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through.The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates.For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper.To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl. For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl. Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving. Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving. Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat. Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat. Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again. Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again. Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil. Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil. Add the saffron water and stir again to combine. Add the saffron water and stir again to combine. Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil. Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil. Divide the couscous mixture outequally, placing on top of each of the piles of fennel. Divide the couscous mixture outequally, placing on top of each of the piles of fennel. Top each portion of couscous mixture with 2-3 slices of monkfish. Top each portion of couscous mixture with 2-3 slices of monkfish. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper. Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper. Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side. Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side. Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside. Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside. Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before. Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before. Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through. Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through. The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates. The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates. For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper. For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper. To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves. To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves."
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} | 40ca90098753eff5860fa4ae948ccec59bd3580cef520892ec0d8270a5d2a096 | Smoked mackerel slaw with potato wedges recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_and_68751_16x9.jpg White cabbage coleslaw doesn’t sound special, but once you add mustard, lime zest and juice to the creamy dressing it makes a wonderful accompaniment to smoked fish. This is designed to be a low cost recipe. 500g/1lb 2oz potatoes, cut into wedges2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt1 lime, zest grated, and ½ the juice2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked 500g/1lb 2oz potatoes, cut into wedges 2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt 1 lime, zest grated, and ½ the juice 2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked Method Preheat the oven to 200C/400F/Gas 6.Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside.Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated.Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Recipe tips In May 2013 this recipe was costed at £3.92 at Asda, £3.69 at Tesco and £3.96 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Smoked mackerel slaw with potato wedges recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_and_68751_16x9.jpg White cabbage coleslaw doesn’t sound special, but once you add mustard, lime zest and juice to the creamy dressing it makes a wonderful accompaniment to smoked fish. This is designed to be a low cost recipe. 500g/1lb 2oz potatoes, cut into wedges2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt1 lime, zest grated, and ½ the juice2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked 500g/1lb 2oz potatoes, cut into wedges 2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt 1 lime, zest grated, and ½ the juice 2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked Method Preheat the oven to 200C/400F/Gas 6.Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside.Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated.Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Recipe tips In May 2013 this recipe was costed at £3.92 at Asda, £3.69 at Tesco and £3.96 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | d214fc898bf1d4067805936e4db8d63cf065fcaf15067f4ea3967e402ec3cd3b | Gnocchi with sage butter recipe
An average of 5.0 out of 5 stars from 2 ratings Plain and simple, but totally delicious. The addition of sage gives a lovely flavour, but children may prefer just butter as sage can be a little overpowering. This is designed to be a low cost recipe. 1kg/2lb 4oz floury potatoes, roughly all same size salt and black pepper 1 egg 300g/10½oz plain flour, plus extra for dusting 1kg/2lb 4oz floury potatoes, roughly all same size salt and black pepper 1 egg 300g/10½oz plain flour, plus extra for dusting 100g/3½oz butter 8 sage leaves 100g/3½oz butter 8 sage leaves Method Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. Recipe tips In May 2013 this recipe was costed at £2.65 at Asda, £2.80 at Tesco and £2.95 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Plain and simple, but totally delicious. The addition of sage gives a lovely flavour, but children may prefer just butter as sage can be a little overpowering. This is designed to be a low cost recipe. 1kg/2lb 4oz floury potatoes, roughly all same size salt and black pepper 1 egg 300g/10½oz plain flour, plus extra for dusting 1kg/2lb 4oz floury potatoes, roughly all same size salt and black pepper 1 egg 300g/10½oz plain flour, plus extra for dusting 100g/3½oz butter 8 sage leaves 100g/3½oz butter 8 sage leaves Method Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands). On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately. Recipe tips In May 2013 this recipe was costed at £2.65 at Asda, £2.80 at Tesco and £2.95 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 55aba1c61a6172748183a2521deb106e99f822bfe28286143b6d618460a56536 | Borlotti and rosemary ragù with leeks and garlic crumbs recipe
An average of 4.0 out of 5 stars from 2 ratings A sprinkling of crisp garlic croûtons adds something special to this comforting bean stew. This is designed to be a low cost recipe. 1 tbsp olive oil 500g/1lb 2oz leeks, trimmed, washed and sliced salt and freshly ground black pepper 2 x 400g/14oz tins borlotti beans, drained and rinsed 2 sprigs rosemary 500ml/18fl oz vegetable or chicken stock (made from a cube) 200g/7oz sliced bread (stale bread is fine), crust removed 40g/1½oz butter 2 garlic cloves, finely chopped 1 tbsp olive oil 500g/1lb 2oz leeks, trimmed, washed and sliced salt and freshly ground black pepper 2 x 400g/14oz tins borlotti beans, drained and rinsed 2 sprigs rosemary 500ml/18fl oz vegetable or chicken stock (made from a cube) 200g/7oz sliced bread (stale bread is fine), crust removed 40g/1½oz butter 2 garlic cloves, finely chopped Method Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent.Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened.Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent. Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent. Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened. Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened. Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Recipe tips In May 2013 this recipe was costed at £3.35 at Asda, £3.47 at Tesco and £3.93 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings A sprinkling of crisp garlic croûtons adds something special to this comforting bean stew. This is designed to be a low cost recipe. 1 tbsp olive oil 500g/1lb 2oz leeks, trimmed, washed and sliced salt and freshly ground black pepper 2 x 400g/14oz tins borlotti beans, drained and rinsed 2 sprigs rosemary 500ml/18fl oz vegetable or chicken stock (made from a cube) 200g/7oz sliced bread (stale bread is fine), crust removed 40g/1½oz butter 2 garlic cloves, finely chopped 1 tbsp olive oil 500g/1lb 2oz leeks, trimmed, washed and sliced salt and freshly ground black pepper 2 x 400g/14oz tins borlotti beans, drained and rinsed 2 sprigs rosemary 500ml/18fl oz vegetable or chicken stock (made from a cube) 200g/7oz sliced bread (stale bread is fine), crust removed 40g/1½oz butter 2 garlic cloves, finely chopped Method Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent.Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened.Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent. Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent. Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened. Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened. Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top. Recipe tips In May 2013 this recipe was costed at £3.35 at Asda, £3.47 at Tesco and £3.93 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 7c3615d79c96572b4060568f3e579af971bb2b2ce36509b78d8c32b7ebbca3f5 | Sweetcorn fritters with crispy bacon and tomatoes recipe
An average of 4.0 out of 5 stars from 2 ratings Sweetcorn fritters are a great brunch or alternative to a burger, just jazz up with your own sauces or spices. This is designed to be a low cost recipe. 500g/1lb 2oz frozen sweetcorn, defrosted ½ tsp chilli flakes 200g/7oz plain flour 1 tsp baking powder 2 eggs, beaten 150ml/5fl oz milk salt and pepper 125g/4½oz bacon, chopped 2 tbsp olive oil 200g/7oz tomatoes, finely diced 500g/1lb 2oz frozen sweetcorn, defrosted ½ tsp chilli flakes 200g/7oz plain flour 1 tsp baking powder 2 eggs, beaten 150ml/5fl oz milk salt and pepper 125g/4½oz bacon, chopped 2 tbsp olive oil 200g/7oz tomatoes, finely diced Method Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. Preheat the oven to 160C/140C Fan/Gas 3.Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side.If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely.Meanwhile season the finely diced tomato with salt and pepper.Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side. Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side. If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely. If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely. Meanwhile season the finely diced tomato with salt and pepper. Meanwhile season the finely diced tomato with salt and pepper. Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Recipe tips In May 2013 this recipe was costed at £3.61 at Asda, £3.76 at Tesco and £3.94 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Sweetcorn fritters with crispy bacon and tomatoes recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Sweetcorn fritters are a great brunch or alternative to a burger, just jazz up with your own sauces or spices. This is designed to be a low cost recipe. 500g/1lb 2oz frozen sweetcorn, defrosted ½ tsp chilli flakes 200g/7oz plain flour 1 tsp baking powder 2 eggs, beaten 150ml/5fl oz milk salt and pepper 125g/4½oz bacon, chopped 2 tbsp olive oil 200g/7oz tomatoes, finely diced 500g/1lb 2oz frozen sweetcorn, defrosted ½ tsp chilli flakes 200g/7oz plain flour 1 tsp baking powder 2 eggs, beaten 150ml/5fl oz milk salt and pepper 125g/4½oz bacon, chopped 2 tbsp olive oil 200g/7oz tomatoes, finely diced Method Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. Preheat the oven to 160C/140C Fan/Gas 3.Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side.If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely.Meanwhile season the finely diced tomato with salt and pepper.Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side. Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side. If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely. If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan (you will need to fry these in batches). Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely. Meanwhile season the finely diced tomato with salt and pepper. Meanwhile season the finely diced tomato with salt and pepper. Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top. Recipe tips In May 2013 this recipe was costed at £3.61 at Asda, £3.76 at Tesco and £3.94 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 5a723cc6bd7edd41fd128837e5c61a885255219c61b755ddea90d4a64e3a3d0c | Peas à la français with poached eggs and toasts recipe
An average of 3.5 out of 5 stars from 2 ratings Braised peas and lettuce are usually served as an accompaniment to meat, but here they are the star of the show. This is designed to be a low cost recipe. 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar Method Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat.Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides.Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs.Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Recipe tips In May 2013 this recipe was costed at £3.22 at Asda, £3.32 at Tesco and £3.87 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Peas à la français with poached eggs and toasts recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings Braised peas and lettuce are usually served as an accompaniment to meat, but here they are the star of the show. This is designed to be a low cost recipe. 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar Method Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat.Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides.Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs.Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Recipe tips In May 2013 this recipe was costed at £3.22 at Asda, £3.32 at Tesco and £3.87 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 086e569a35b3582b48e0f8b96618f86f57f029ea9f025c111feca1f40c1ff083 | Beef and pea pilaf recipe
An average of 4.0 out of 5 stars from 7 ratings This spicy one-pot dish can be ready in under 30 minutes - perfect when you want a quick and hearty meal without any fuss. This is designed to be a low cost recipe. 1 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped ½ tbsp cumin seeds 1 red chilli, seeds removed, finely chopped250g/9oz beef mince 25g/1oz butter 200g/7oz white rice 1 litre/1¾ pint chicken or beef stock, made from a cube 300g/10½oz frozen peassalt and pepper 1 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped ½ tbsp cumin seeds 1 red chilli, seeds removed, finely chopped 250g/9oz beef mince 25g/1oz butter 200g/7oz white rice 1 litre/1¾ pint chicken or beef stock, made from a cube 300g/10½oz frozen peas salt and pepper Method Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic.Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw.Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through.Serve warm, dividing up the crisp rice at the bottom of the pan. Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic. Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic. Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw. Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw. Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through. Serve warm, dividing up the crisp rice at the bottom of the pan. Serve warm, dividing up the crisp rice at the bottom of the pan. Recipe tips In May 2013 this recipe was costed at £2.56 at Asda, £3.95 at Tesco and £3.67 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Beef and pea pilaf recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings This spicy one-pot dish can be ready in under 30 minutes - perfect when you want a quick and hearty meal without any fuss. This is designed to be a low cost recipe. 1 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped ½ tbsp cumin seeds 1 red chilli, seeds removed, finely chopped250g/9oz beef mince 25g/1oz butter 200g/7oz white rice 1 litre/1¾ pint chicken or beef stock, made from a cube 300g/10½oz frozen peassalt and pepper 1 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped ½ tbsp cumin seeds 1 red chilli, seeds removed, finely chopped 250g/9oz beef mince 25g/1oz butter 200g/7oz white rice 1 litre/1¾ pint chicken or beef stock, made from a cube 300g/10½oz frozen peas salt and pepper Method Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic.Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw.Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through.Serve warm, dividing up the crisp rice at the bottom of the pan. Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic. Heat a large saucepan with a lid over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5-6 minutes or until cooked through and lightly golden-brown. Add the garlic, cumin seeds and chilli and continue to cook for two minutes, or until aromatic. Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw. Add the beef mince to the pan and cook for 4-5 minutes, or until all the meat is brown rather than raw. Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. Add the butter and, once melted, stir in the rice, mixing over the heat for two minutes so that the rice begins to absorb the melted butter and any juices in the pan. Pour in enough of the stock to cover the rice by 1cm/½in. Stir once, cover with a tight fitting lid, reduce the heat to medium-low and leave for five minutes. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through. After five minutes remove the lid, add the peas and stir through. Poke some holes into the rice to allow any steam to escape and continue to cook with the lid off until all the liquid is absorbed and the rice is cooked through. Serve warm, dividing up the crisp rice at the bottom of the pan. Serve warm, dividing up the crisp rice at the bottom of the pan. Recipe tips In May 2013 this recipe was costed at £2.56 at Asda, £3.95 at Tesco and £3.67 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 26bce470d8e2e0fb0064ec892ddc5134f37134e06dcf14179ba17e41600fd493 | Fishcakes and creamy peas recipe
An average of 5.0 out of 5 stars from 1 rating Fishcakes are so easy to make and a great way to get kids to eat fish. Any white fish would work well in this recipe, just take care to bone it thoroughly. This is designed to be a low cost recipe. 400g/14oz potatoes, chopped 25g/1oz butter salt and pepper 360g/12oz frozen white fish fillets (such as Coley or Pollock), defrosted, skin and bones removed 2 tbsp plain flour1 egg, beaten 150g/5½oz breadcrumbs (made from 4-5 slices of bread, broken into breadcrumbs and dried slightly) 1 tbsp olive oil 400g/14oz potatoes, chopped 25g/1oz butter salt and pepper 360g/12oz frozen white fish fillets (such as Coley or Pollock), defrosted, skin and bones removed 2 tbsp plain flour 1 egg, beaten 150g/5½oz breadcrumbs (made from 4-5 slices of bread, broken into breadcrumbs and dried slightly) 1 tbsp olive oil 25g/1oz butter 1 onion, finely sliced300g/10½oz frozen peas 100g/3½oz cream cheese 25g/1oz butter 1 onion, finely sliced 300g/10½oz frozen peas 100g/3½oz cream cheese Method Preheat the oven to 200C/400F/Gas 6.To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool.Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary.Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties.Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up.Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes.While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. Serve the hot fish cakes with the creamy peas alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool. Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary. Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties. Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties. Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up. Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up. Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes. Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes. While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. Serve the hot fish cakes with the creamy peas alongside. Serve the hot fish cakes with the creamy peas alongside. Recipe tips In May 2013 this recipe was costed at £3.57 at Asda, £3.42 at Tesco and £3.92 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Fishcakes are so easy to make and a great way to get kids to eat fish. Any white fish would work well in this recipe, just take care to bone it thoroughly. This is designed to be a low cost recipe. 400g/14oz potatoes, chopped 25g/1oz butter salt and pepper 360g/12oz frozen white fish fillets (such as Coley or Pollock), defrosted, skin and bones removed 2 tbsp plain flour1 egg, beaten 150g/5½oz breadcrumbs (made from 4-5 slices of bread, broken into breadcrumbs and dried slightly) 1 tbsp olive oil 400g/14oz potatoes, chopped 25g/1oz butter salt and pepper 360g/12oz frozen white fish fillets (such as Coley or Pollock), defrosted, skin and bones removed 2 tbsp plain flour 1 egg, beaten 150g/5½oz breadcrumbs (made from 4-5 slices of bread, broken into breadcrumbs and dried slightly) 1 tbsp olive oil 25g/1oz butter 1 onion, finely sliced300g/10½oz frozen peas 100g/3½oz cream cheese 25g/1oz butter 1 onion, finely sliced 300g/10½oz frozen peas 100g/3½oz cream cheese Method Preheat the oven to 200C/400F/Gas 6.To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool.Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary.Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties.Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up.Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes.While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. Serve the hot fish cakes with the creamy peas alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool. Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool. Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary. Break the fish into flakes and add to the mashed potato. Taste and add salt and pepper as necessary. Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties. Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the breadcrumbs in another shallow bowl. Shape the potato and fish mixture into four large patties. Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up. Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the breadcrumbs, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up. Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes. Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes. While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. While the fishcakes are cooking, make the creamy peas. Heat a sauté or frying pan over a medium-high heat. Add the butter and, once hot, add the onion along with a pinch of salt. Fry gently until the onions are tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted. Taste and add salt and pepper as necessary. Serve the hot fish cakes with the creamy peas alongside. Serve the hot fish cakes with the creamy peas alongside. Recipe tips In May 2013 this recipe was costed at £3.57 at Asda, £3.42 at Tesco and £3.92 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | f5d71044b5f9dde33f6d111c683a6733f7787299f65099fc50e0dd13fe5f2e4f | Flatbread pizza with pepperoni, courgette and onion recipe
An average of 5.0 out of 5 stars from 2 ratings Making your own flatbread is fast and super easy and a lot of fun too. Customise with toppings of your choice! This is designed to be a low cost recipe. 350g/12oz plain flour, plus extra for dusting salt and black pepper2 tbsp olive oil 150-200ml/5-7fl oz warm water 350g/12oz plain flour, plus extra for dusting salt and black pepper 2 tbsp olive oil 150-200ml/5-7fl oz warm water 3 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz tin chopped tomatoes ½ tsp dried mixed herbs 1 courgette (about 200g/7oz), grated 2 balls mozzarella, drained and torn 100g/3½oz pepperoni slices 1 onion, very finely sliced 3 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz tin chopped tomatoes ½ tsp dried mixed herbs 1 courgette (about 200g/7oz), grated 2 balls mozzarella, drained and torn 100g/3½oz pepperoni slices 1 onion, very finely sliced Method For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together.Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish.For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce.Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat.For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once).Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together. For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together. Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish. Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish. For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce. For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce. Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat. Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat. For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once). For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once). Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. Recipe tips In May 2013 this recipe was costed at £3.79 at Asda, £3.00 at Tesco and £3.78 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Flatbread pizza with pepperoni, courgette and onion recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Making your own flatbread is fast and super easy and a lot of fun too. Customise with toppings of your choice! This is designed to be a low cost recipe. 350g/12oz plain flour, plus extra for dusting salt and black pepper2 tbsp olive oil 150-200ml/5-7fl oz warm water 350g/12oz plain flour, plus extra for dusting salt and black pepper 2 tbsp olive oil 150-200ml/5-7fl oz warm water 3 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz tin chopped tomatoes ½ tsp dried mixed herbs 1 courgette (about 200g/7oz), grated 2 balls mozzarella, drained and torn 100g/3½oz pepperoni slices 1 onion, very finely sliced 3 tbsp olive oil 2 garlic cloves, finely chopped 1 x 400g/14oz tin chopped tomatoes ½ tsp dried mixed herbs 1 courgette (about 200g/7oz), grated 2 balls mozzarella, drained and torn 100g/3½oz pepperoni slices 1 onion, very finely sliced Method For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together.Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish.For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce.Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat.For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once).Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together. For the flatbreads, sieve the flour into a mixing bowl and season with a couple of pinches of salt and a pinch of pepper. Add the olive oil and mix in the warm water - starting with 150ml/5fl oz and adding more if needed to bring the mixture together to form a thick dough. Knead the dough in the bowl to bring it together. Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish. Knead the dough on a floured work surface for 3-4 minutes, or until the dough is slightly elastic. Cover and leave to rest while you prepare the rest of the dish. For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce. For the toppings, heat a small saucepan over a low heat. Add a dash of olive oil and add the garlic and fry for one minute. Add the tomatoes, dried herbs and a pinch of salt and pepper and bring to a simmer. Mash the tomatoes with a potato masher to create a smoother sauce and simmer the mixture for 10-15 minutes, or until thickened to a spreadable sauce. Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat. Preheat the oven to the highest temperature and place a non-stick baking tray in the oven to heat. For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once). For the flatbreads, divide the dough into four balls and roll each ball out on a floured surface until about 5mm/¼in thick. Lightly oil the hot baking tray, place the flatbread pizza bases on top and cook in the hot oven for 2-3 minutes (you may need to do this in batches if you don’t have room to do them all at once). Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Turn the flatbread pizza bases over. Taste the tomato sauce and add salt and pepper to taste. Divide the tomato mixture between the four flatbread pizza bases, spreading out until you almost reach the edges but leaving a 2cm/¾in border round the edge. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. Sprinkle over the grated courgette, top with the torn mozzarella, pepperoni slices and onion. Drizzle with a little extra olive oil, season with salt and pepper and place back into the hot oven for 6-7 minutes, or until the base is cooked through and the cheese melting and turning golden-brown. Serve immediately. Recipe tips In May 2013 this recipe was costed at £3.79 at Asda, £3.00 at Tesco and £3.78 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | c16fa45943124eba87f05abd7b11f5bc24fe07cea8fbf1bb5491cc6339e27e84 | Pork-stuffed cabbage rolls recipe
An average of 5.0 out of 5 stars from 1 rating The process of wrapping the stuffing in the leaves is a bit fiddly at first, but these sausagey cabbage rolls are well worth the effort. This is designed to be a low cost recipe. 2 Savoy cabbages 250g/9oz sliced bread, crusts removed, broken into breadcrumbs 100ml/3½fl oz milk 1 onion, finely diced 1 carrot, grated½ tsp dried mixed herbs 400g/14oz sausages, meat removed from skins salt and pepper 25g/1oz butter 2 tbsp tomato purée 3 tbsp plain flour1 litre/1¾ pints stock, made from stock cubes 2 Savoy cabbages 250g/9oz sliced bread, crusts removed, broken into breadcrumbs 100ml/3½fl oz milk 1 onion, finely diced 1 carrot, grated ½ tsp dried mixed herbs 400g/14oz sausages, meat removed from skins salt and pepper 25g/1oz butter 2 tbsp tomato purée 3 tbsp plain flour 1 litre/1¾ pints stock, made from stock cubes Method Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green.In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have).Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone).Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce.Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through.Serve the cabbage rolls hot or warm with the sauce spooned over. Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green. Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green. In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have). In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have). Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone). Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone). Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through. Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through. Serve the cabbage rolls hot or warm with the sauce spooned over. Serve the cabbage rolls hot or warm with the sauce spooned over. Recipe tips In May 2013 this recipe was costed at £3.74 at Asda, £3.47 at Tesco and £3.44 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Pork-stuffed cabbage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The process of wrapping the stuffing in the leaves is a bit fiddly at first, but these sausagey cabbage rolls are well worth the effort. This is designed to be a low cost recipe. 2 Savoy cabbages 250g/9oz sliced bread, crusts removed, broken into breadcrumbs 100ml/3½fl oz milk 1 onion, finely diced 1 carrot, grated½ tsp dried mixed herbs 400g/14oz sausages, meat removed from skins salt and pepper 25g/1oz butter 2 tbsp tomato purée 3 tbsp plain flour1 litre/1¾ pints stock, made from stock cubes 2 Savoy cabbages 250g/9oz sliced bread, crusts removed, broken into breadcrumbs 100ml/3½fl oz milk 1 onion, finely diced 1 carrot, grated ½ tsp dried mixed herbs 400g/14oz sausages, meat removed from skins salt and pepper 25g/1oz butter 2 tbsp tomato purée 3 tbsp plain flour 1 litre/1¾ pints stock, made from stock cubes Method Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green.In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have).Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone).Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce.Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through.Serve the cabbage rolls hot or warm with the sauce spooned over. Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green. Discard any damaged or yellowing outer leaves from the cabbage. Carefully remove 12-16 leaves (depending on size), keeping them whole. Heat a large pan of salted water until boiling and blanch the leaves for 1-2 minutes. Remove the cabbage with tongs or a slotted spoon, rinse under cold running water and then refresh in iced water. Drain on kitchen paper and set aside. This will ensure the cabbage leaves stop cooking and stay vibrant green. In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have). In a large mixing bowl, soak the breadcrumbs in the milk and leave to soften. Once softened, add the onion, carrot, mixed herbs, sausagemeat and a generous pinch of salt and pepper. Mix well to evenly distribute all the ingredients. Form into 12-16 balls using your hands (depending on how many leaves you have). Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone). Place the cooked cabbage leaves on a board and fill each leaf with a ball of stuffing. Fold the sides of the leaf over to enclose the filling and then roll into a small parcel. Place the rolls join-side down on a work surface while you repeat with the remaining leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone). Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Heat a large saucepan or casserole over a medium heat. Add the butter to the pan and, once melted, add the tomato purée. Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through. Place the cabbage rolls, join-side down, into the saucepan. Bring the pan to a simmer, cover and simmer for 40 minutes, or until the filling inside the cabbage is cooked through. Serve the cabbage rolls hot or warm with the sauce spooned over. Serve the cabbage rolls hot or warm with the sauce spooned over. Recipe tips In May 2013 this recipe was costed at £3.74 at Asda, £3.47 at Tesco and £3.44 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 97041f9c5dd3aafa415284f15cd09fe0c6f8e8556defc54e72d64e06448f3bc7 | Sticky chicken wings recipe
An average of 5.0 out of 5 stars from 2 ratings Sweet sticky cola and salty soy sauce make an easy glaze to a bowl of finger-lickin' chicken wings. This is designed to be a low cost recipe. 800g/1lb 12oz chicken wings 6 tbsp light soy sauce150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil 800g/1lb 12oz chicken wings 6 tbsp light soy sauce 150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil Method Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade.Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured.Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Recipe tips In May 2013 this recipe was costed at £3.09 at Asda, £3.49 at Tesco and £3.75 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Sticky chicken wings recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sweet sticky cola and salty soy sauce make an easy glaze to a bowl of finger-lickin' chicken wings. This is designed to be a low cost recipe. 800g/1lb 12oz chicken wings 6 tbsp light soy sauce150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil 800g/1lb 12oz chicken wings 6 tbsp light soy sauce 150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil Method Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade.Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured.Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Recipe tips In May 2013 this recipe was costed at £3.09 at Asda, £3.49 at Tesco and £3.75 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 92aab5677609f811b28727e06bd26c0b86f014197d6fcee5f11b6ee0a162263a | Sausage and mash, beer and onion gravy recipe
An average of 5.0 out of 5 stars from 2 ratings Absolutely British to the core, sausages and mash are always a favourite. This has a beer-spiked gravy that can't be beat. 8 meaty pork sausagesEnglish mustard to serve 8 meaty pork sausages English mustard to serve 700g/1½lb onions, sliced thinlypinch sugar2 tbsp sunflower oil25g/1oz butter1 tsp plain flour600ml/1 pint brown ale600ml/1 pint fresh beef stock½ star anise2 cloves2 fresh bay leaves 700g/1½lb onions, sliced thinly pinch sugar 2 tbsp sunflower oil 25g/1oz butter 1 tsp plain flour 600ml/1 pint brown ale 600ml/1 pint fresh beef stock ½ star anise 2 cloves 2 fresh bay leaves 900g/2lb floury main crop potatoes, peeled and cut into chunks55g/2oz butter2-3 tbsp milksalt and freshly ground black pepper 900g/2lb floury main crop potatoes, peeled and cut into chunks 55g/2oz butter 2-3 tbsp milk salt and freshly ground black pepper Method To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard. To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute. To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute. Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper. Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper. For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through. For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through. Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash. Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash. Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard. Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard. | {
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"title": "Sausage and mash, beer and onion gravy recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Absolutely British to the core, sausages and mash are always a favourite. This has a beer-spiked gravy that can't be beat. 8 meaty pork sausagesEnglish mustard to serve 8 meaty pork sausages English mustard to serve 700g/1½lb onions, sliced thinlypinch sugar2 tbsp sunflower oil25g/1oz butter1 tsp plain flour600ml/1 pint brown ale600ml/1 pint fresh beef stock½ star anise2 cloves2 fresh bay leaves 700g/1½lb onions, sliced thinly pinch sugar 2 tbsp sunflower oil 25g/1oz butter 1 tsp plain flour 600ml/1 pint brown ale 600ml/1 pint fresh beef stock ½ star anise 2 cloves 2 fresh bay leaves 900g/2lb floury main crop potatoes, peeled and cut into chunks55g/2oz butter2-3 tbsp milksalt and freshly ground black pepper 900g/2lb floury main crop potatoes, peeled and cut into chunks 55g/2oz butter 2-3 tbsp milk salt and freshly ground black pepper Method To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard. To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute. To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute. Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper. Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper. For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through. For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through. Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash. Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash. Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard. Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard."
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} | be8447431b2095cd5fd15d2e8ae373665db40eeee84c5977129b152287f2e4be | Easy parmesan biscuits recipe
An average of 4.0 out of 5 stars from 5 ratings A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse? 125g/4½oz chilled butter, cubed125g/4½oz plain flour25g/1oz freshly grated parmesan (or vegetarian alternative)salt and freshly ground black pepperpinch cayenne pepper 125g/4½oz chilled butter, cubed 125g/4½oz plain flour 25g/1oz freshly grated parmesan (or vegetarian alternative) salt and freshly ground black pepper pinch cayenne pepper Method Preheat the oven to 180C/160C FanGas 4.Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.Stir in the parmesan, seasoning and cayenne pepper.Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Preheat the oven to 180C/160C FanGas 4. Preheat the oven to 180C/160C FanGas 4. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Stir in the parmesan, seasoning and cayenne pepper. Stir in the parmesan, seasoning and cayenne pepper. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. | {
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"content": "An average of 4.0 out of 5 stars from 5 ratings A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse? 125g/4½oz chilled butter, cubed125g/4½oz plain flour25g/1oz freshly grated parmesan (or vegetarian alternative)salt and freshly ground black pepperpinch cayenne pepper 125g/4½oz chilled butter, cubed 125g/4½oz plain flour 25g/1oz freshly grated parmesan (or vegetarian alternative) salt and freshly ground black pepper pinch cayenne pepper Method Preheat the oven to 180C/160C FanGas 4.Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.Stir in the parmesan, seasoning and cayenne pepper.Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Preheat the oven to 180C/160C FanGas 4. Preheat the oven to 180C/160C FanGas 4. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Stir in the parmesan, seasoning and cayenne pepper. Stir in the parmesan, seasoning and cayenne pepper. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin."
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} | e1fbfec5bbf43e0cc7934b32c73ecb80ca85c6363de10a3a1187e51cbd3f33e2 | Sole Veronique recipe
An average of 4.3 out of 5 stars from 4 ratings Set aside quality time for making this classic fish dish - perfect for impressive friends at a dinner party. 10g butter, plus extra for greasing4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock100ml/3½ozfl oz dry vermouth1 bay leaf150ml/5fl oz double cream200g/7oz green grapes, cut in half and deseededflaked sea salt and freshly ground white pepper 10g butter, plus extra for greasing 4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock 100ml/3½ozfl oz dry vermouth 1 bay leaf 150ml/5fl oz double cream 200g/7oz green grapes, cut in half and deseeded flaked sea salt and freshly ground white pepper Method Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.Remove the fish from the oven and gently pour over the sauce. Serve immediately. Preheat the oven to 180C/350F/Gas 4.. Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Remove the fish from the oven and gently pour over the sauce. Serve immediately. Remove the fish from the oven and gently pour over the sauce. Serve immediately. | {
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"content": "An average of 4.3 out of 5 stars from 4 ratings Set aside quality time for making this classic fish dish - perfect for impressive friends at a dinner party. 10g butter, plus extra for greasing4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock100ml/3½ozfl oz dry vermouth1 bay leaf150ml/5fl oz double cream200g/7oz green grapes, cut in half and deseededflaked sea salt and freshly ground white pepper 10g butter, plus extra for greasing 4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock 100ml/3½ozfl oz dry vermouth 1 bay leaf 150ml/5fl oz double cream 200g/7oz green grapes, cut in half and deseeded flaked sea salt and freshly ground white pepper Method Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.Remove the fish from the oven and gently pour over the sauce. Serve immediately. Preheat the oven to 180C/350F/Gas 4.. Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Remove the fish from the oven and gently pour over the sauce. Serve immediately. Remove the fish from the oven and gently pour over the sauce. Serve immediately."
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} | 1cce82071487bbe5afe91ff15495ffed46a0ae1b1d38b5c8388ad2d23ce5b075 | Vietnamese pork recipe
An average of 5.0 out of 5 stars from 7 ratings We haven’t put any chilli in this as it’s usually not included in caramelised pork. But feel free to add it if you like. Leftovers can be made into spring rolls – see the tip below. 1 tbsp vegetable or coconut oil (you may need a dash more)600g/1lb 5oz pork belly, skin and fat removed, cut into fairly small chunks4 shallots, finely chopped3 garlic cloves, finely chopped2 lemongrass stalks, white inner stem only, finely chopped75g/2¾oz palm sugar or light soft brown sugar3 star anise1 tsp Chinese five-spice powder1 tbsp fish sauce 1 tbsp vegetable or coconut oil (you may need a dash more) 600g/1lb 5oz pork belly, skin and fat removed, cut into fairly small chunks 4 shallots, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, white inner stem only, finely chopped 75g/2¾oz palm sugar or light soft brown sugar 3 star anise 1 tsp Chinese five-spice powder 1 tbsp fish sauce steamed jasmine rice3-4 spring onions, cut in half and shredded lengthways, to garnishfew sprigs coriander, to garnish steamed jasmine rice 3-4 spring onions, cut in half and shredded lengthways, to garnish few sprigs coriander, to garnish Method Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside.If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok.Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce.Serve with steamed jasmine rice, garnished with spring onions and coriander. Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside. Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside. If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok. If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok. Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce. Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce. Serve with steamed jasmine rice, garnished with spring onions and coriander. Serve with steamed jasmine rice, garnished with spring onions and coriander. Recipe tips To fill spring rolls, shred the meat, discarding any fat, and add some freshly chopped coriander and finely chopped spring onions. Take 2 tablespoons of the mixture and put in the middle of a spring roll wrapper, then shape into a log. Fold the sides over the edges of the filling, then roll up from the bottom so that the filling is entirely enclosed. Heat vegetable in a wok or frying pan to a depth of 2cm/¾in to around 180C, then fry the spring rolls for around 4-5 minutes, turning regularly. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Carefully remove and drain on kitchen paper. | {
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"title": "Vietnamese pork recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings We haven’t put any chilli in this as it’s usually not included in caramelised pork. But feel free to add it if you like. Leftovers can be made into spring rolls – see the tip below. 1 tbsp vegetable or coconut oil (you may need a dash more)600g/1lb 5oz pork belly, skin and fat removed, cut into fairly small chunks4 shallots, finely chopped3 garlic cloves, finely chopped2 lemongrass stalks, white inner stem only, finely chopped75g/2¾oz palm sugar or light soft brown sugar3 star anise1 tsp Chinese five-spice powder1 tbsp fish sauce 1 tbsp vegetable or coconut oil (you may need a dash more) 600g/1lb 5oz pork belly, skin and fat removed, cut into fairly small chunks 4 shallots, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, white inner stem only, finely chopped 75g/2¾oz palm sugar or light soft brown sugar 3 star anise 1 tsp Chinese five-spice powder 1 tbsp fish sauce steamed jasmine rice3-4 spring onions, cut in half and shredded lengthways, to garnishfew sprigs coriander, to garnish steamed jasmine rice 3-4 spring onions, cut in half and shredded lengthways, to garnish few sprigs coriander, to garnish Method Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside.If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok.Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce.Serve with steamed jasmine rice, garnished with spring onions and coriander. Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside. Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half of the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Remove the pork and set aside. If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok. If necessary, add a little more oil and then add the shallots. Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok. Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce. Bring to the boil, then turn down to a simmer and cover. Cook for around 1.5 hours, or until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce. Serve with steamed jasmine rice, garnished with spring onions and coriander. Serve with steamed jasmine rice, garnished with spring onions and coriander. Recipe tips To fill spring rolls, shred the meat, discarding any fat, and add some freshly chopped coriander and finely chopped spring onions. Take 2 tablespoons of the mixture and put in the middle of a spring roll wrapper, then shape into a log. Fold the sides over the edges of the filling, then roll up from the bottom so that the filling is entirely enclosed. Heat vegetable in a wok or frying pan to a depth of 2cm/¾in to around 180C, then fry the spring rolls for around 4-5 minutes, turning regularly. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Carefully remove and drain on kitchen paper."
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} | 885785ddcb4f4dcfbddff42b67441a043ff508a3bf40bfc0c9554f87f1a48d9c | Pickled pears recipe
An average of 5.0 out of 5 stars from 2 ratings Pickled pears are ever so easy to make, all they need is a little time. Make them ahead of Christmas for a wonderful accompaniment to cold cuts or as a unique gift. 1 litre/1¾ pints white wine vinegar0.5 litres/17½fl oz water500g/1lb 2oz caster sugar3 star anise 1 large cinnamon stick, broken into three pieces1 tbsp allspice berries1 lemon, zest peeled off in large strips using a potato peeler½ tsp cloves2 tsp juniper berries20 Conference pears, peeled, stalks intact2 sprigs fresh rosemary 1 litre/1¾ pints white wine vinegar 0.5 litres/17½fl oz water 500g/1lb 2oz caster sugar 3 star anise 1 large cinnamon stick, broken into three pieces 1 tbsp allspice berries 1 lemon, zest peeled off in large strips using a potato peeler ½ tsp cloves 2 tsp juniper berries 20 Conference pears, peeled, stalks intact 2 sprigs fresh rosemary Method Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside.Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened.Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside. Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened. Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened. Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Recipe tips The pickled pears can be stored for up two months. | {
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"title": "Pickled pears recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Pickled pears are ever so easy to make, all they need is a little time. Make them ahead of Christmas for a wonderful accompaniment to cold cuts or as a unique gift. 1 litre/1¾ pints white wine vinegar0.5 litres/17½fl oz water500g/1lb 2oz caster sugar3 star anise 1 large cinnamon stick, broken into three pieces1 tbsp allspice berries1 lemon, zest peeled off in large strips using a potato peeler½ tsp cloves2 tsp juniper berries20 Conference pears, peeled, stalks intact2 sprigs fresh rosemary 1 litre/1¾ pints white wine vinegar 0.5 litres/17½fl oz water 500g/1lb 2oz caster sugar 3 star anise 1 large cinnamon stick, broken into three pieces 1 tbsp allspice berries 1 lemon, zest peeled off in large strips using a potato peeler ½ tsp cloves 2 tsp juniper berries 20 Conference pears, peeled, stalks intact 2 sprigs fresh rosemary Method Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside.Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened.Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside. Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside. Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened. Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened. Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks. Recipe tips The pickled pears can be stored for up two months."
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} | 6a58fdc8b9b7a0100f2914c698b9812f49a9522cf617fe5ee8a28eccc4fa66df | Chorizo and thyme fougasse recipe
An average of 5.0 out of 5 stars from 2 ratings Chorizo and thyme pair up for Lorraine Pascale's fabulous fougasse, but you can also use sundried tomatoes for a vegetarian option. 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 sachet fast-action dried yeast 250–300ml/9–11fl oz water 4 sprigs of fresh thyme, leaves only 50g/2oz cooked chorizo, chopped finely 1 tbsp vegetable oil, for greaing 3 tbsp milk 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 sachet fast-action dried yeast 250–300ml/9–11fl oz water 4 sprigs of fresh thyme, leaves only 50g/2oz cooked chorizo, chopped finely 1 tbsp vegetable oil, for greaing 3 tbsp milk Method Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky.Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour.Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal. Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky. Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour. Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal. | {
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"title": "Chorizo and thyme fougasse recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Chorizo and thyme pair up for Lorraine Pascale's fabulous fougasse, but you can also use sundried tomatoes for a vegetarian option. 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 sachet fast-action dried yeast 250–300ml/9–11fl oz water 4 sprigs of fresh thyme, leaves only 50g/2oz cooked chorizo, chopped finely 1 tbsp vegetable oil, for greaing 3 tbsp milk 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 sachet fast-action dried yeast 250–300ml/9–11fl oz water 4 sprigs of fresh thyme, leaves only 50g/2oz cooked chorizo, chopped finely 1 tbsp vegetable oil, for greaing 3 tbsp milk Method Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky.Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour.Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal. Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Preheat the oven to 200C/400F/Gas 6 and dust a large baking tray with flour. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky. Mix the flour, salt and yeast in a large bowl and mix until well combined. Make a well in the centre of the mixture and steadily pour in the water until the dough is loose and easy to knead, but not too sticky. Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Knead the dough for 10 minutes on a lightly floured work surface, or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Add the thyme and knead for a further 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edges around it to cover and knead it for a further minute. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Place the dough mixture on a dusted work surface. Shape it into a ball, making sure the top is taught and smooth. Using a rolling pin, roll it out into a rough oval shape. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Cut slashes in the loaf to look like a fern leaf with a knife or razor blade, and then open the slashes apart with floured hands. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour. Push the remaining chorizo into the top of the dough, then cover loosely with oiled cling film (you may need several pieces). Leave to rise in a warm place until the dough has doubled in size, approximately for one hour. Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. Once risen, remove the clingfilm, brush the dough with milk and place in the hot oven. Spray the oven with water before closing - this will prevent a crust from forming too quickly and will help to ensure a good rise. Bake for 30–35 minutes, or until the bread is well-risen and golden brown. It will come off the tray once fully cooked too. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal. To serve, either keep the bread whole or cut into chunks to eat before or with a main meal."
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} | ba81e1e7f9b25d0bdd22e522b985f3101f0fcd051cfbd90b634b18e1ddfd1db3 | Caramelised scallops on cauliflower purée with pancetta recipe
For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside.For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft.While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go.For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside.Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm.Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft. While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go. For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside. For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside. Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm. Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm. Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/caramelised_scallops_on_73214",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caramelised scallops on cauliflower purée with pancetta recipe",
"content": "For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside.For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft.While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go.For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside.Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm.Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat and cook until it starts to turn golden-brown. Add the breadcrumbs and, keeping them moving in the pan, cook for 1-2 minutes, or until crisp and golden-brown. Tip onto a plate lined with kitchen towel and set aside. Wipe the pan out with kitchen towel and set aside. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft. Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft. While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. While the cauliflower is cooking, make the chive oil. Reserve eight chive sticks for serving and then put the remaining chives in a small, wide bowl and pour over enough boiling water (from the kettle) to cover. Leave for 20 seconds. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go. Drain and run the chives under the cold tap for 20 seconds or so to refresh and stop them from cooking. This will ensure they stay nice and bright green rather than turning an icky brown. Drain well, squeeze them dry and pop into a mini-blender (or tall jug if using a stick blender). Add the oil and a little salt and blitz for 1-2 minutes, or until the chives are chopped as small as they will go. For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside. For the pancetta, return the pan used for the breadcrumbs to a medium to high heat and add a little oil. Add the pancetta slices in a single layer and fry for two minutes each side until crisp and golden-brown. Remove from the heat and transfer the pancetta to a plate lined with kitchen towel to drain. If the pan has become quite dirty from frying the pancetta, then drain off the residual fat and wipe it out with kitchen paper. Otherwise, leave the fat in the pan and set aside. Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm. Once the cauliflower is cooked, drain it really well, transfer it to a blender and blend until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm. Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Return the frying pan to a high heat. If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate. Sprinkle over the breadcrumbs. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve. The scallops should now be really nice and brown on their bottoms. Flip them over and cook for a further two minutes. Place each one on top of each spoonful of the purée. Snap each piece of pancetta in half and place a piece resting against each of the scallops. Trim the reserved chives and place two pieces on top of, or leaning against, the middle scallop on each plate and serve."
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} | 343f4e217c532070c2dc81cbd80172f5837301623e2621b881baf30aa8eefe82 | Lamb shoulder with purple sprouting broccoli recipe
An average of 3.0 out of 5 stars from 4 ratings A really easy one-pot recipe. Don't be tempted to skip the anchovies - they impart a wonderful savoury flavour to the lamb. 1 x 1.5kg/3lb 5oz lamb shoulder, boned by the butcher, not rolled and tied2 tbsp extra virgin olive oil6 garlic cloves, peeled 8 anchovy fillets in oil 4 sprigs fresh rosemary50g/1¾oz pitted black olives, preferably Taggiasche250ml/9fl oz white wine 1 x 1.5kg/3lb 5oz lamb shoulder, boned by the butcher, not rolled and tied 2 tbsp extra virgin olive oil 6 garlic cloves, peeled 8 anchovy fillets in oil 4 sprigs fresh rosemary 50g/1¾oz pitted black olives, preferably Taggiasche 250ml/9fl oz white wine 500g/1lb 2oz purple sprouting broccoli, tough stems removed 2 tbsp good-quality extra virgin olive oilsalt and pepper 500g/1lb 2oz purple sprouting broccoli, tough stems removed 2 tbsp good-quality extra virgin olive oil salt and pepper Method For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4.Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat.Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. Serve the shoulder of lamb in slices with its cooking juices and the broccoli. For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4. For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4. Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat. Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. Serve the shoulder of lamb in slices with its cooking juices and the broccoli. Serve the shoulder of lamb in slices with its cooking juices and the broccoli. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb shoulder with purple sprouting broccoli recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings A really easy one-pot recipe. Don't be tempted to skip the anchovies - they impart a wonderful savoury flavour to the lamb. 1 x 1.5kg/3lb 5oz lamb shoulder, boned by the butcher, not rolled and tied2 tbsp extra virgin olive oil6 garlic cloves, peeled 8 anchovy fillets in oil 4 sprigs fresh rosemary50g/1¾oz pitted black olives, preferably Taggiasche250ml/9fl oz white wine 1 x 1.5kg/3lb 5oz lamb shoulder, boned by the butcher, not rolled and tied 2 tbsp extra virgin olive oil 6 garlic cloves, peeled 8 anchovy fillets in oil 4 sprigs fresh rosemary 50g/1¾oz pitted black olives, preferably Taggiasche 250ml/9fl oz white wine 500g/1lb 2oz purple sprouting broccoli, tough stems removed 2 tbsp good-quality extra virgin olive oilsalt and pepper 500g/1lb 2oz purple sprouting broccoli, tough stems removed 2 tbsp good-quality extra virgin olive oil salt and pepper Method For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4.Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat.Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. Serve the shoulder of lamb in slices with its cooking juices and the broccoli. For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4. For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4. Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat. Trim any excess fat from the lamb shoulder. Heat a flameproof casserole and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Take it out of the pan and pour off any excess fat. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1–1½ hours, or until the meat is very tender. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. Occasionally baste the meat with the juices. Remove the lid and cook the lamb uncovered for the last 10 minutes, to reduce the cooking juices by about half. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. For the purple sprouting broccoli, towards the end of the lamb cooking time, cook the broccoli in a pan of boiling salted water until tender. Drain and dress with olive oil. Season with salt and pepper, to taste. Serve the shoulder of lamb in slices with its cooking juices and the broccoli. Serve the shoulder of lamb in slices with its cooking juices and the broccoli."
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"subdomain": "Recipes"
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"$oid": "68bad894eb3bdbfd0cc01b7d"
} | 437ef316ceaeb4181b8340c06f876769027329a64dd553204b12c09e7115270d | Tikka masala chicken recipe
An average of 3.5 out of 5 stars from 11 ratings Who doesn't love a tikka masala? Lorraine's version is surprisingly simple and a treat for your tastebuds. 3 tbsp garam masala1 tbsp paprikavegetable oil, for frying4 chicken breasts, skinned, boned and cut into bite-sized chunks200g/7oz basmati rice1 tsp ground turmeric, curry powder or pinch of saffron strands (optional)1 bunch spring onions, trimmed and thinly sliced2cm/¾in piece fresh root ginger, peeled and grated2 garlic cloves, finely chopped340ml/11fl oz single cream or yoghurt (optional)200g/7oz tomato paste or purée2 tsp English mustard powderfresh coriander or parsley leaves, to garnishsalt and freshly ground black pepper 3 tbsp garam masala 1 tbsp paprika vegetable oil, for frying 4 chicken breasts, skinned, boned and cut into bite-sized chunks 200g/7oz basmati rice 1 tsp ground turmeric, curry powder or pinch of saffron strands (optional) 1 bunch spring onions, trimmed and thinly sliced 2cm/¾in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped 340ml/11fl oz single cream or yoghurt (optional) 200g/7oz tomato paste or purée 2 tsp English mustard powder fresh coriander or parsley leaves, to garnish salt and freshly ground black pepper 4 plum tomatoes, sliced1 red onion, sliced2 tbsp chopped fresh corianderpinch sugarpinch salt 4 plum tomatoes, sliced 1 red onion, sliced 2 tbsp chopped fresh coriander pinch sugar pinch salt Method Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside.Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes.Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions.Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes.Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken.Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside. Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside. Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside. Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes. Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes. Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions. Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions. Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes. Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes. Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken. Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_tikka_masala_35350",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tikka masala chicken recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings Who doesn't love a tikka masala? Lorraine's version is surprisingly simple and a treat for your tastebuds. 3 tbsp garam masala1 tbsp paprikavegetable oil, for frying4 chicken breasts, skinned, boned and cut into bite-sized chunks200g/7oz basmati rice1 tsp ground turmeric, curry powder or pinch of saffron strands (optional)1 bunch spring onions, trimmed and thinly sliced2cm/¾in piece fresh root ginger, peeled and grated2 garlic cloves, finely chopped340ml/11fl oz single cream or yoghurt (optional)200g/7oz tomato paste or purée2 tsp English mustard powderfresh coriander or parsley leaves, to garnishsalt and freshly ground black pepper 3 tbsp garam masala 1 tbsp paprika vegetable oil, for frying 4 chicken breasts, skinned, boned and cut into bite-sized chunks 200g/7oz basmati rice 1 tsp ground turmeric, curry powder or pinch of saffron strands (optional) 1 bunch spring onions, trimmed and thinly sliced 2cm/¾in piece fresh root ginger, peeled and grated 2 garlic cloves, finely chopped 340ml/11fl oz single cream or yoghurt (optional) 200g/7oz tomato paste or purée 2 tsp English mustard powder fresh coriander or parsley leaves, to garnish salt and freshly ground black pepper 4 plum tomatoes, sliced1 red onion, sliced2 tbsp chopped fresh corianderpinch sugarpinch salt 4 plum tomatoes, sliced 1 red onion, sliced 2 tbsp chopped fresh coriander pinch sugar pinch salt Method Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside.Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes.Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions.Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes.Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken.Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside. Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside. Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside. Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes. Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes. Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions. Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions. Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes. Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes. Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken. When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken. Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Just before serving, make the salad. Put all the ingredients in a large bowl and mix. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside. Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside."
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} | f61c965d540e6dbaef09f755dec83c3b51ccf94ff8707ddb3eea97617151c6a1 | Chorizo and lemongrass pastry puff scrolls recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chorizo_and_lemongrass_30901_16x9.jpg Who would have thought the combination of chorizo and lemongrass works? It’s weird, but it works. a little plain flour, for dusting340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it) 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces)1 stick lemongrassfreshly ground black pepper1 free-range egg, lightly beaten a little plain flour, for dusting 340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it) 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces) 1 stick lemongrass freshly ground black pepper 1 free-range egg, lightly beaten Method Line a large baking tray with baking parchment and set aside.Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle.Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry.Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper.With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. Preheat the oven to 220C/425F/Gas 7 (fan 200C)Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg.Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter. Line a large baking tray with baking parchment and set aside. Line a large baking tray with baking parchment and set aside. Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle. Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle. Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry. Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry. Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper. Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper. With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. Preheat the oven to 220C/425F/Gas 7 (fan 200C) Preheat the oven to 220C/425F/Gas 7 (fan 200C) Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg. Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg. Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter. Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter. | {
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"title": "Chorizo and lemongrass pastry puff scrolls recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chorizo_and_lemongrass_30901_16x9.jpg Who would have thought the combination of chorizo and lemongrass works? It’s weird, but it works. a little plain flour, for dusting340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it) 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces)1 stick lemongrassfreshly ground black pepper1 free-range egg, lightly beaten a little plain flour, for dusting 340g/11¾oz pack puff pastry (not ready-rolled as it usually breaks up when you open it) 18 pieces pre-sliced chorizo (about 7cm/2¾in wide pieces) 1 stick lemongrass freshly ground black pepper 1 free-range egg, lightly beaten Method Line a large baking tray with baking parchment and set aside.Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle.Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry.Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper.With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. Preheat the oven to 220C/425F/Gas 7 (fan 200C)Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg.Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter. Line a large baking tray with baking parchment and set aside. Line a large baking tray with baking parchment and set aside. Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle. Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle. Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry. Arrange six chorizo slices in a slightly overlapping layer in a row down one long side. Repeat to make three rows and completely cover the pastry. Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper. Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper. With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. Preheat the oven to 220C/425F/Gas 7 (fan 200C) Preheat the oven to 220C/425F/Gas 7 (fan 200C) Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg. Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each. Lay each one down on the baking tray, spaced apart, as you go. Brush the sides facing upwards with the beaten egg. Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter. Bake in the oven for about 15-20 minutes, or until the pastry has puffed up and turned golden-brown. Once baked, remove from the oven, leave to cool for a couple of minutes and then serve on a party platter."
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} | 62500dce20cd51078aca45abc80f8b2de592723cc92109625f3f281a014d9527 | Vegetable bibimbap recipe
An average of 5.0 out of 5 stars from 3 ratings Matt turns his hand to bibimbap – a traditional Korean rice dish topped here with vegetables, tofu, gochujang sauce and fried eggs. 3 tbsp rice wine vinegar1–2 tbsp caster sugar6 dried wood-ear mushrooms, rehydrated½ cucumber, sliced, cored and lightly salted 3 tbsp rice wine vinegar 1–2 tbsp caster sugar 6 dried wood-ear mushrooms, rehydrated ½ cucumber, sliced, cored and lightly salted 1 tsp soy sauce1 tsp mirin1 tsp miso paste1 large field mushroom 1 tsp soy sauce 1 tsp mirin 1 tsp miso paste 1 large field mushroom 2 tbsp gochujang2 tsp sesame oil2 tsp rice wine vinegar1 tsp honeysalt and freshly ground black pepper 2 tbsp gochujang 2 tsp sesame oil 2 tsp rice wine vinegar 1 tsp honey salt and freshly ground black pepper 1 tbsp vegetable oil100g/3½oz green beans, chopped into 2cm/½in batons1 garlic clove, minced1 tsp minced fresh root ginger1 tsp sesame oil1 tsp black sesame seeds 1 tbsp vegetable oil 100g/3½oz green beans, chopped into 2cm/½in batons 1 garlic clove, minced 1 tsp minced fresh root ginger 1 tsp sesame oil 1 tsp black sesame seeds 2 tbsp vegetable oil4 puffed tofu pieces1 garlic clove, minced2 spring onions, chopped½ tsp cornflour3 tbsp light soy sauce3 tbsp rice wine 2 tbsp vegetable oil 4 puffed tofu pieces 1 garlic clove, minced 2 spring onions, chopped ½ tsp cornflour 3 tbsp light soy sauce 3 tbsp rice wine freshly cooked jasmine rice 2 fried free-range eggs freshly cooked jasmine rice 2 fried free-range eggs Method To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients.To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving.To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside.To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce. To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients. To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients. To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving. To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving. To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside. To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Matt turns his hand to bibimbap – a traditional Korean rice dish topped here with vegetables, tofu, gochujang sauce and fried eggs. 3 tbsp rice wine vinegar1–2 tbsp caster sugar6 dried wood-ear mushrooms, rehydrated½ cucumber, sliced, cored and lightly salted 3 tbsp rice wine vinegar 1–2 tbsp caster sugar 6 dried wood-ear mushrooms, rehydrated ½ cucumber, sliced, cored and lightly salted 1 tsp soy sauce1 tsp mirin1 tsp miso paste1 large field mushroom 1 tsp soy sauce 1 tsp mirin 1 tsp miso paste 1 large field mushroom 2 tbsp gochujang2 tsp sesame oil2 tsp rice wine vinegar1 tsp honeysalt and freshly ground black pepper 2 tbsp gochujang 2 tsp sesame oil 2 tsp rice wine vinegar 1 tsp honey salt and freshly ground black pepper 1 tbsp vegetable oil100g/3½oz green beans, chopped into 2cm/½in batons1 garlic clove, minced1 tsp minced fresh root ginger1 tsp sesame oil1 tsp black sesame seeds 1 tbsp vegetable oil 100g/3½oz green beans, chopped into 2cm/½in batons 1 garlic clove, minced 1 tsp minced fresh root ginger 1 tsp sesame oil 1 tsp black sesame seeds 2 tbsp vegetable oil4 puffed tofu pieces1 garlic clove, minced2 spring onions, chopped½ tsp cornflour3 tbsp light soy sauce3 tbsp rice wine 2 tbsp vegetable oil 4 puffed tofu pieces 1 garlic clove, minced 2 spring onions, chopped ½ tsp cornflour 3 tbsp light soy sauce 3 tbsp rice wine freshly cooked jasmine rice 2 fried free-range eggs freshly cooked jasmine rice 2 fried free-range eggs Method To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients.To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving.To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside.To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce. To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients. To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients. To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving. To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving. To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside. To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside. To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce. To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce."
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} | e48e69881ab478779aade594dad37590edbf722705e101ddf1453f54053e3e4b | Matt Tebutt's duck ragu with pasta recipe
An average of 3.8 out of 5 stars from 5 ratings Ask your butcher to mince the duck meat to make this easy comforting pasta dish. 2 tbsp olive oil50g/1¾oz unsalted butter 1 garlic clove, finely chopped1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped3 celery sticks, finely chopped1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pastasalt75g/2¾oz Parmesan, grated, to serve2 chestnuts, toasted and grated, to serve 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped 3 celery sticks, finely chopped 1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces 150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pasta salt 75g/2¾oz Parmesan, grated, to serve 2 chestnuts, toasted and grated, to serve Method Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. | {
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"title": "Matt Tebutt's duck ragu with pasta recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Ask your butcher to mince the duck meat to make this easy comforting pasta dish. 2 tbsp olive oil50g/1¾oz unsalted butter 1 garlic clove, finely chopped1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped3 celery sticks, finely chopped1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pastasalt75g/2¾oz Parmesan, grated, to serve2 chestnuts, toasted and grated, to serve 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped 3 celery sticks, finely chopped 1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces 150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pasta salt 75g/2¾oz Parmesan, grated, to serve 2 chestnuts, toasted and grated, to serve Method Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve."
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} | 3da14cac4d47eaf8f9d8950c57adff6ea40740eaed9a1c81d5e7fa756427e61b | Spiced saddle of lamb, flatbreads, yoghurt recipe
An average of 5.0 out of 5 stars from 1 rating Lamb is the perfect meat to cook on the barbecue. Marcus Wareing adds an aromatic spice rub and some easy flatbreads, yoghurt and pickles for a laid-back feast. 800g/1lb 12oz saddle of lamb (weight on the bone), boned15g/½oz fresh rosemary, leaves only, finely chopped20g/¾oz fresh mint, leaves only, finely choppedolive oil, for drizzling 800g/1lb 12oz saddle of lamb (weight on the bone), boned 15g/½oz fresh rosemary, leaves only, finely chopped 20g/¾oz fresh mint, leaves only, finely chopped olive oil, for drizzling 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder15g/½oz ground cinnamon 9g/⅓oz ground cumin½ tsp ground cloves 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder 15g/½oz ground cinnamon 9g/⅓oz ground cumin ½ tsp ground cloves 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, slicedfresh mint leavessalt and freshly ground black pepper 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, sliced fresh mint leaves salt and freshly ground black pepper Method Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes.Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers.Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes.Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm.Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Spiced saddle of lamb, flatbreads, yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Lamb is the perfect meat to cook on the barbecue. Marcus Wareing adds an aromatic spice rub and some easy flatbreads, yoghurt and pickles for a laid-back feast. 800g/1lb 12oz saddle of lamb (weight on the bone), boned15g/½oz fresh rosemary, leaves only, finely chopped20g/¾oz fresh mint, leaves only, finely choppedolive oil, for drizzling 800g/1lb 12oz saddle of lamb (weight on the bone), boned 15g/½oz fresh rosemary, leaves only, finely chopped 20g/¾oz fresh mint, leaves only, finely chopped olive oil, for drizzling 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder15g/½oz ground cinnamon 9g/⅓oz ground cumin½ tsp ground cloves 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder 15g/½oz ground cinnamon 9g/⅓oz ground cumin ½ tsp ground cloves 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, slicedfresh mint leavessalt and freshly ground black pepper 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, sliced fresh mint leaves salt and freshly ground black pepper Method Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes.Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers.Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes.Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm.Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint."
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} | fa186f38e33b9b70e54315772ef76de33fcf87f9df18d238fa4ca91fcef3358d | Chilled summer garden soup with smoked salmon recipe
An average of 4.0 out of 5 stars from 7 ratings This chilled soup is perfect for a hot summer’s day in the garden or for a family lunch. 130g/4¾oz frozen peas1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor100g/3½oz day-old sliced bread (preferably sourdough), torn2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives½ bunch fresh dill, plus extra sprigs to serve1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil8 ice cubessea salt and freshly ground black pepper8 slices smoked salmon, chopped, to serve 130g/4¾oz frozen peas 1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor 100g/3½oz day-old sliced bread (preferably sourdough), torn 2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives ½ bunch fresh dill, plus extra sprigs to serve 1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil 8 ice cubes sea salt and freshly ground black pepper 8 slices smoked salmon, chopped, to serve Method Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. | {
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"url": "https://www.bbc.co.uk/food/recipes/chilled_summer_garden_63685",
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"title": "Chilled summer garden soup with smoked salmon recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings This chilled soup is perfect for a hot summer’s day in the garden or for a family lunch. 130g/4¾oz frozen peas1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor100g/3½oz day-old sliced bread (preferably sourdough), torn2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives½ bunch fresh dill, plus extra sprigs to serve1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil8 ice cubessea salt and freshly ground black pepper8 slices smoked salmon, chopped, to serve 130g/4¾oz frozen peas 1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor 100g/3½oz day-old sliced bread (preferably sourdough), torn 2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives ½ bunch fresh dill, plus extra sprigs to serve 1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil 8 ice cubes sea salt and freshly ground black pepper 8 slices smoked salmon, chopped, to serve Method Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill."
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} | 0dc6ea7e4e492a1d108eef785be00c34df5a13a0fef5281f5af98d4411920fdd | Duck ploughman’s with spiced blackberry chutney recipe
An average of 5.0 out of 5 stars from 1 rating Impress your friends with this intriguing twist on a ploughman’s lunch. It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes. Serve with good bread and a sharp sheep’s cheese. 2 tbsp fennel seeds 1 tbsp coriander seeds300g/10½oz rock salt 200g/7oz demerara sugar 2 tsp five-spice powder1 orange, zest only 4 duck breasts 2 tbsp fennel seeds 1 tbsp coriander seeds 300g/10½oz rock salt 200g/7oz demerara sugar 2 tsp five-spice powder 1 orange, zest only 4 duck breasts 4 duck legs 500g/1lb 2oz duck fat 2 garlic cloves, peeled4 black peppercorns 2 fresh bay leaves2–3 sprigs fresh thyme1 sprig fresh rosemarysalt and freshly ground black pepper 4 duck legs 500g/1lb 2oz duck fat 2 garlic cloves, peeled 4 black peppercorns 2 fresh bay leaves 2–3 sprigs fresh thyme 1 sprig fresh rosemary salt and freshly ground black pepper 1kg/2lb 4oz blackberries 4 red onions, diced 2 apples, peeled and diced 600g/1lb 5oz caster sugar 1 cinnamon stick 1 red chilli, finely sliced200ml/7fl oz white wine vinegar 1kg/2lb 4oz blackberries 4 red onions, diced 2 apples, peeled and diced 600g/1lb 5oz caster sugar 1 cinnamon stick 1 red chilli, finely sliced 200ml/7fl oz white wine vinegar bread sharp sheep’s cheese, such as Berkswellfresh blackberries bread sharp sheep’s cheese, such as Berkswell fresh blackberries Method For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed.To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3.Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste.To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed. For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed. To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste. To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. Recipe tips Keep any excess duck fat in the fridge: it’s great for roasting potatoes. You will make enough blackberry chutney to fill four 200ml/7fl oz jars. It will keep, unopened, in a cool, dark place for a couple of months. | {
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"title": "Duck ploughman’s with spiced blackberry chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Impress your friends with this intriguing twist on a ploughman’s lunch. It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes. Serve with good bread and a sharp sheep’s cheese. 2 tbsp fennel seeds 1 tbsp coriander seeds300g/10½oz rock salt 200g/7oz demerara sugar 2 tsp five-spice powder1 orange, zest only 4 duck breasts 2 tbsp fennel seeds 1 tbsp coriander seeds 300g/10½oz rock salt 200g/7oz demerara sugar 2 tsp five-spice powder 1 orange, zest only 4 duck breasts 4 duck legs 500g/1lb 2oz duck fat 2 garlic cloves, peeled4 black peppercorns 2 fresh bay leaves2–3 sprigs fresh thyme1 sprig fresh rosemarysalt and freshly ground black pepper 4 duck legs 500g/1lb 2oz duck fat 2 garlic cloves, peeled 4 black peppercorns 2 fresh bay leaves 2–3 sprigs fresh thyme 1 sprig fresh rosemary salt and freshly ground black pepper 1kg/2lb 4oz blackberries 4 red onions, diced 2 apples, peeled and diced 600g/1lb 5oz caster sugar 1 cinnamon stick 1 red chilli, finely sliced200ml/7fl oz white wine vinegar 1kg/2lb 4oz blackberries 4 red onions, diced 2 apples, peeled and diced 600g/1lb 5oz caster sugar 1 cinnamon stick 1 red chilli, finely sliced 200ml/7fl oz white wine vinegar bread sharp sheep’s cheese, such as Berkswellfresh blackberries bread sharp sheep’s cheese, such as Berkswell fresh blackberries Method For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed.To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3.Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste.To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed. For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine powder. Put the rock salt, sugar, five-spice powder, ground spices and orange zest in a blender or food processor and blitz briefly. Place about half of the mixture in a small tray (just large enough to hold the duck breasts in a single layer). Score the skin of the duck breasts and lay them skin-side down on the salt mixture, then pack the remaining salt mixture on top. Cover and leave in the fridge for at least 48 hours and up to 3 days. When ready, the meat will have a cured ham-like texture and the colour will have changed. To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck. Cover with foil and cook in the oven for around 2 hours, until the meat is falling off the bone. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste. To serve the legs whole, pat them with kitchen paper to remove excess fat. To make duck rillettes, shred the meat from the bones and stir through enough of the reserved fat to bind together. Season to taste. To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To make the blackberry chutney, put all the ingredients into a large, heavy-based pan over a medium heat and bring to a simmer. Simmer for 30–40 minutes, until all the liquid is gone. Pour into sterilised jars. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. To serve, rinse the salt off the cured duck breasts and pat dry with kitchen paper. Thinly slice the cured duck and arrange on a large board with the hot confit legs (or rillettes), bread, cheese, blackberries and chutney. Recipe tips Keep any excess duck fat in the fridge: it’s great for roasting potatoes. You will make enough blackberry chutney to fill four 200ml/7fl oz jars. It will keep, unopened, in a cool, dark place for a couple of months."
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} | dd2ae0bc0c4f20dd4ef8fcd0cfdda88760bcde9e3bc5913d4130316f8baea482 | Victoria(ish) sponge dessert recipe
An average of 0.0 out of 5 stars from 0 ratings Elevate the classic cake to new heights with this light and fluffy yeasted savarin version, strewn with strawberry sauce and buttercream. You will need a piping bag fitted with a nozzle of your choice for this recipe. ½ vanilla pod, split90g/3¼oz caster sugar½ lemon, juice only ½ vanilla pod, split 90g/3¼oz caster sugar ½ lemon, juice only 3 free-range eggs5g dried yeast1 tsp runny honey125g/4½oz plain flour125g/4½oz caster sugar75g/2⅔oz salted butter, melted 3 free-range eggs 5g dried yeast 1 tsp runny honey 125g/4½oz plain flour 125g/4½oz caster sugar 75g/2⅔oz salted butter, melted 450g/1lb strawberriesicing sugar, to taste 450g/1lb strawberries icing sugar, to taste 100g/3½oz unsalted butter120g/4½oz icing sugar 100g/3½oz unsalted butter 120g/4½oz icing sugar 300g/10½ oz fresh strawberriessmall mint sprigsicing sugar, to dust 300g/10½ oz fresh strawberries small mint sprigs icing sugar, to dust Method Lightly grease and flour eight round doughnut ring savarin moulds and set aside.To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm.To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth.Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds.To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside.To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/victoriaish_sponge_86959",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Victoria(ish) sponge dessert recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Elevate the classic cake to new heights with this light and fluffy yeasted savarin version, strewn with strawberry sauce and buttercream. You will need a piping bag fitted with a nozzle of your choice for this recipe. ½ vanilla pod, split90g/3¼oz caster sugar½ lemon, juice only ½ vanilla pod, split 90g/3¼oz caster sugar ½ lemon, juice only 3 free-range eggs5g dried yeast1 tsp runny honey125g/4½oz plain flour125g/4½oz caster sugar75g/2⅔oz salted butter, melted 3 free-range eggs 5g dried yeast 1 tsp runny honey 125g/4½oz plain flour 125g/4½oz caster sugar 75g/2⅔oz salted butter, melted 450g/1lb strawberriesicing sugar, to taste 450g/1lb strawberries icing sugar, to taste 100g/3½oz unsalted butter120g/4½oz icing sugar 100g/3½oz unsalted butter 120g/4½oz icing sugar 300g/10½ oz fresh strawberriessmall mint sprigsicing sugar, to dust 300g/10½ oz fresh strawberries small mint sprigs icing sugar, to dust Method Lightly grease and flour eight round doughnut ring savarin moulds and set aside.To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm.To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth.Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds.To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside.To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. Lightly grease and flour eight round doughnut ring savarin moulds and set aside. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the vanilla syrup, put the vanilla pod, sugar and 100ml/3½fl oz water in a pan and heating gently until the sugar is dissolved. Add lemon juice to taste. Set aside and keep warm. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. To make the batter, mix together the eggs, yeast and honey in a bowl. Gradually stir in the flour and sugar to make a batter. Pour in the melted butter and whisk until smooth. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Divide the mixture equally between the prepared savarin moulds, filling them to about 0.5cm from the top. Leave in a warm place, uncovered, to rise for an hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 12-15 minutes until golden, then allow to cool slightly before spooning over the warm vanilla syrup. Allow to cool completely, then turn out of the moulds. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry sauce, blend the strawberries together with a little icing sugar using a hand-held stick blender or food processor. Pass the sauce through a sieve. Taste and add more icing sugar, if necessary. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To make the strawberry buttercream, beat together the butter and sugar in a bowl until smooth. Add a little of the strawberry sauce, to taste, then set aside. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve. To assemble, pipe some buttercream onto the base of a dish, then top with a savarin sponge. Pour over some strawberry sauce, then add whipped cream and top with strawberries. Garnish with tiny mint sprigs and dust with icing sugar. Repeat for the remaining sponges and serve."
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} | ce63d923b7ee479797388ad95598cc9ef01efceb1c258dbbab08e1f49cb3874d | Herb oil recipe
An average of 5.0 out of 5 stars from 1 rating Poppy shows you how to make a fresh herb oil that is the perfect way to add colour to any dish. 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves)salt 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower 100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves) salt Method Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. | {
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"url": "https://www.bbc.co.uk/food/recipes/herb_oil_09344",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Herb oil recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Poppy shows you how to make a fresh herb oil that is the perfect way to add colour to any dish. 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves)salt 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower 100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves) salt Method Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days."
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} | f7ff6201581d40d2eef56ae920d49954a40800c52b7ad79fa6cc732acd0ce289 | Japanese-style mushroom broth with grilled prawns recipe
An average of 0.0 out of 5 stars from 0 ratings You will need to seek out a few special ingredients for this dish – kombu seaweed, bonito flakes, yuzu juice and togarashi, a Japanese spice mixture. 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes 1 tsp yuzu juice1 bay leaf 1 tsp soy sauce 1 tsp sake 1 skinless chicken breast, thinly sliced6 small-medium prawns in their shellslarge handful assorted wild mushrooms, including enoki 1 Portobello mushroom, sliced1 celery heart, centre leaves only (use the celery sticks for another dish) 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes 1 tsp yuzu juice 1 bay leaf 1 tsp soy sauce 1 tsp sake 1 skinless chicken breast, thinly sliced 6 small-medium prawns in their shells large handful assorted wild mushrooms, including enoki 1 Portobello mushroom, sliced 1 celery heart, centre leaves only (use the celery sticks for another dish) 2 tbsp yuzu juice2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 2 tbsp yuzu juice 2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped 1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 1 tbsp black sesame seeds1 tbsp togarashi (Japanese spice mixture) 1 tbsp black sesame seeds 1 tbsp togarashi (Japanese spice mixture) Method To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through.To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi. To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through. To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi. To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mushroom_broth_prawns_41605",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Japanese-style mushroom broth with grilled prawns recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings You will need to seek out a few special ingredients for this dish – kombu seaweed, bonito flakes, yuzu juice and togarashi, a Japanese spice mixture. 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes 1 tsp yuzu juice1 bay leaf 1 tsp soy sauce 1 tsp sake 1 skinless chicken breast, thinly sliced6 small-medium prawns in their shellslarge handful assorted wild mushrooms, including enoki 1 Portobello mushroom, sliced1 celery heart, centre leaves only (use the celery sticks for another dish) 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes 1 tsp yuzu juice 1 bay leaf 1 tsp soy sauce 1 tsp sake 1 skinless chicken breast, thinly sliced 6 small-medium prawns in their shells large handful assorted wild mushrooms, including enoki 1 Portobello mushroom, sliced 1 celery heart, centre leaves only (use the celery sticks for another dish) 2 tbsp yuzu juice2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 2 tbsp yuzu juice 2 tbsp mirin 3 tbsp soy sauce 2 garlic cloves, finely chopped 1 tsp finely chopped fresh root ginger 1–2 tbsp mayonnaise 8–10 large prawns, shell on and deveined 1 tbsp black sesame seeds1 tbsp togarashi (Japanese spice mixture) 1 tbsp black sesame seeds 1 tbsp togarashi (Japanese spice mixture) Method To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through.To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi. To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the mushroom broth, bring 1 litre/1¾ pint of water to the boil in a large saucepan with the anchovy and konbu. As soon as it starts to boil, add the bonito flakes and remove the piece of kombu. Boil for 5 minutes and turn off. Allow the bonito to settle before straining. Add the yuzu, bay leaf, soy sauce and sake to the broth and return to a simmer. Add the chicken, prawns and all the mushrooms and then simmer gently for 5 minutes, or until the chicken is cooked through. Garnish with the celery leaves. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through. To make the yuzu grilled prawns, heat a grill or griddle pan until hot. Meanwhile, mix together the yuzu, mirin, soy sauce, garlic, ginger and mayonnaise in a bowl. Brush the prawns with this mixture and then chargrill for 5 minutes, or until cooked through. To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi. To serve, spoon the broth into warm bowls and add the yuzu prawns. Garnish with black sesame seeds and togarashi."
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} | 47b9104b20e31bdce74237f3a3dae7b54a38a8b638efdb91cb756198b02130b6 | Cookie dough cheesecake recipe
An average of 5.0 out of 5 stars from 1 rating Vanilla cheesecake dotted with homemade cookie dough atop a buttery biscuit base. It’s got to be food heaven! 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip)1 vanilla pod, split, seeds only3 tsp full-fat milk (you may need a little more)25g/1oz white chocolate, finely chopped25g/1oz dark chocolate, finely choppedpinch salt 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip) 1 vanilla pod, split, seeds only 3 tsp full-fat milk (you may need a little more) 25g/1oz white chocolate, finely chopped 25g/1oz dark chocolate, finely chopped pinch salt 300g/10½oz speculoos biscuits130g/4½oz unsalted butter, melted 300g/10½oz speculoos biscuits 130g/4½oz unsalted butter, melted 350ml/12fl oz double cream 1 split vanilla pod, seeds only550g/1lb 4oz cream cheese 100g/3½oz icing sugar 350ml/12fl oz double cream 1 split vanilla pod, seeds only 550g/1lb 4oz cream cheese 100g/3½oz icing sugar white and dark chocolate shavings white and dark chocolate shavings Method To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt.Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes.To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base.To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl.In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. To make the base, line a 23cm/9in spring form cake tin with baking paper. To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. Recipe tips Toasting flour gives a nuttier flavour and removes any raw flour taste. The darker the colour, the nuttier the flavour. To toast the flour, preheat your oven to 180C/160C Fan/Gas 4. Line a baking tray with parchment paper and sprinkle over the flour. Shake the tray to make sure the flour is evenly distributed. Bake for about 5 minutes and then remove from the oven and leave it to come to room temperature before using it in this recipe. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cookie dough cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Vanilla cheesecake dotted with homemade cookie dough atop a buttery biscuit base. It’s got to be food heaven! 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip)1 vanilla pod, split, seeds only3 tsp full-fat milk (you may need a little more)25g/1oz white chocolate, finely chopped25g/1oz dark chocolate, finely choppedpinch salt 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip) 1 vanilla pod, split, seeds only 3 tsp full-fat milk (you may need a little more) 25g/1oz white chocolate, finely chopped 25g/1oz dark chocolate, finely chopped pinch salt 300g/10½oz speculoos biscuits130g/4½oz unsalted butter, melted 300g/10½oz speculoos biscuits 130g/4½oz unsalted butter, melted 350ml/12fl oz double cream 1 split vanilla pod, seeds only550g/1lb 4oz cream cheese 100g/3½oz icing sugar 350ml/12fl oz double cream 1 split vanilla pod, seeds only 550g/1lb 4oz cream cheese 100g/3½oz icing sugar white and dark chocolate shavings white and dark chocolate shavings Method To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt.Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes.To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base.To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl.In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. To make the base, line a 23cm/9in spring form cake tin with baking paper. To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. Recipe tips Toasting flour gives a nuttier flavour and removes any raw flour taste. The darker the colour, the nuttier the flavour. To toast the flour, preheat your oven to 180C/160C Fan/Gas 4. Line a baking tray with parchment paper and sprinkle over the flour. Shake the tray to make sure the flour is evenly distributed. Bake for about 5 minutes and then remove from the oven and leave it to come to room temperature before using it in this recipe."
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} | 684d1060f7251ac614d19eab61bbaade228a0a4133c02f586446701ce086435a | Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops recipe
An average of 5.0 out of 5 stars from 1 rating Anchovies and lamb are a match made in heaven. 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces1 head garlic, peeled and chopped400ml/14fl oz gravy, to serve 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces 1 head garlic, peeled and chopped 400ml/14fl oz gravy, to serve 1kg/2lb 4oz potatoes, cut into matchsticks150g/5½oz Swedish anchovies, chopped1 onion, sliced500ml/18fl oz double cream75g/2½oz unsalted butter50g/1¾oz fresh white breadcrumbssalt and freshly ground black pepper 1kg/2lb 4oz potatoes, cut into matchsticks 150g/5½oz Swedish anchovies, chopped 1 onion, sliced 500ml/18fl oz double cream 75g/2½oz unsalted butter 50g/1¾oz fresh white breadcrumbs salt and freshly ground black pepper 2 handfuls sprout leaves or baby sprouts, broken into leaves 75g/2½oz unsalted butter 2 handfuls sprout leaves or baby sprouts, broken into leaves 75g/2½oz unsalted butter Method To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy. To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Anchovies and lamb are a match made in heaven. 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces1 head garlic, peeled and chopped400ml/14fl oz gravy, to serve 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces 1 head garlic, peeled and chopped 400ml/14fl oz gravy, to serve 1kg/2lb 4oz potatoes, cut into matchsticks150g/5½oz Swedish anchovies, chopped1 onion, sliced500ml/18fl oz double cream75g/2½oz unsalted butter50g/1¾oz fresh white breadcrumbssalt and freshly ground black pepper 1kg/2lb 4oz potatoes, cut into matchsticks 150g/5½oz Swedish anchovies, chopped 1 onion, sliced 500ml/18fl oz double cream 75g/2½oz unsalted butter 50g/1¾oz fresh white breadcrumbs salt and freshly ground black pepper 2 handfuls sprout leaves or baby sprouts, broken into leaves 75g/2½oz unsalted butter 2 handfuls sprout leaves or baby sprouts, broken into leaves 75g/2½oz unsalted butter Method To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy. To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, preheat the oven to 180C/160C Fan/Gas 4. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. Pierce the lamb all over with a sharp knife and stuff the anchovies, garlic and rosemary into the holes. Place in a large roasting tray and cook for 3–4 hours. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the Jansson’s temptation, turn the oven up to 200C/180C Fan/Gas 6. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. Season with salt and pepper, dot the butter over the top and pour the cream over. Sprinkle with the breadcrumbs and bake for 1½ hours, until golden and cooked through. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy. To serve, slice the lamb and serve on plates alongside the Jansson’s temptation and sprouts. Drizzle with gravy."
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} | 536dc5f9d6f0b30692e227908953def8f2d8743905bf5b20d947c7f034ef5525 | Ham hock with potato and egg salad recipe
An average of 5.0 out of 5 stars from 1 rating A joint of ham is very slowly cooked in stock to produce a really tender piece of meat. 2kg/4lb 8oz ham hock2 carrots, peeled and chopped 1 onion, chopped1 head of celery, chopped 1 head of garlic, chopped1 leek, trimmed and chopped2 bay leaves bunch of fresh thyme, roughly chopped1.5 litres/2¾ pints chicken stock 150ml/5fl oz white wine 150ml/5fl oz white wine vinegar 5 banana shallots, peeled and chopped 1 tbsp chopped fresh parsley handful of watercress, to garnish 2kg/4lb 8oz ham hock 2 carrots, peeled and chopped 1 onion, chopped 1 head of celery, chopped 1 head of garlic, chopped 1 leek, trimmed and chopped 2 bay leaves bunch of fresh thyme, roughly chopped 1.5 litres/2¾ pints chicken stock 150ml/5fl oz white wine 150ml/5fl oz white wine vinegar 5 banana shallots, peeled and chopped 1 tbsp chopped fresh parsley handful of watercress, to garnish 500g/1lb 2oz baby potatoes, peeled 3 tbsp snipped fresh chives1 red onion, thinly sliced 2 celery sticks, thinly sliced 4 free-range hard-boiled eggs (leave slightly runny on the inside), quartered 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp crème fraîche 500g/1lb 2oz baby potatoes, peeled 3 tbsp snipped fresh chives 1 red onion, thinly sliced 2 celery sticks, thinly sliced 4 free-range hard-boiled eggs (leave slightly runny on the inside), quartered 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp crème fraîche Method Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. Garnish the ham with the watercress and serve with the potato and egg salad. Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. Garnish the ham with the watercress and serve with the potato and egg salad. Garnish the ham with the watercress and serve with the potato and egg salad. | {
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"title": "Ham hock with potato and egg salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A joint of ham is very slowly cooked in stock to produce a really tender piece of meat. 2kg/4lb 8oz ham hock2 carrots, peeled and chopped 1 onion, chopped1 head of celery, chopped 1 head of garlic, chopped1 leek, trimmed and chopped2 bay leaves bunch of fresh thyme, roughly chopped1.5 litres/2¾ pints chicken stock 150ml/5fl oz white wine 150ml/5fl oz white wine vinegar 5 banana shallots, peeled and chopped 1 tbsp chopped fresh parsley handful of watercress, to garnish 2kg/4lb 8oz ham hock 2 carrots, peeled and chopped 1 onion, chopped 1 head of celery, chopped 1 head of garlic, chopped 1 leek, trimmed and chopped 2 bay leaves bunch of fresh thyme, roughly chopped 1.5 litres/2¾ pints chicken stock 150ml/5fl oz white wine 150ml/5fl oz white wine vinegar 5 banana shallots, peeled and chopped 1 tbsp chopped fresh parsley handful of watercress, to garnish 500g/1lb 2oz baby potatoes, peeled 3 tbsp snipped fresh chives1 red onion, thinly sliced 2 celery sticks, thinly sliced 4 free-range hard-boiled eggs (leave slightly runny on the inside), quartered 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp crème fraîche 500g/1lb 2oz baby potatoes, peeled 3 tbsp snipped fresh chives 1 red onion, thinly sliced 2 celery sticks, thinly sliced 4 free-range hard-boiled eggs (leave slightly runny on the inside), quartered 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp crème fraîche Method Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. Garnish the ham with the watercress and serve with the potato and egg salad. Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Put the ham hock, carrots, onion, celery, garlic, leek, bay leaves, thyme and stock in a large casserole and bring to the boil. Cover with a lid and cook for 2 hours over a gentle heat, or until the meat is tender. Leave the meat to cool in the stock. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Once cooled, remove the meat and discard the skin and fat. Shred the meat into generous slices. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Strain the stock through a fine sieve into a clean saucepan and place back over a low heat. Simmer until reduced. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. Bring the wine and vinegar to the boil in a small saucepan and add the shallots. Contine to cook until the liquid is reduced to a syrup. Pour the wine syrup and stock reduction back into the casserole and then add the meat. Stir in the parsley. Chill in the fridge for 1–2 hours, or until set. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. For the potato and egg salad, bring a saucepan of water to the boil and cook the potatoes for 12–15 minutes, or until tender. Leave to cool and then place the potatoes in a large bowl with the chives, onion, celery, eggs, oil, vinegar and crème fraîche. Season with salt and pepper and stir to combine. Garnish the ham with the watercress and serve with the potato and egg salad. Garnish the ham with the watercress and serve with the potato and egg salad."
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} | 4f4e3240e09f520b448f3a6e390527332d6a4af6ff8312140bd23072e6686c0d | Sussex bacon and onion pudding recipe
An average of 5.0 out of 5 stars from 2 ratings An old fashioned British roly poly-style bacon pudding by Matt Tebbutt. Served with a creamy parsley sauce, it makes a very comforting dinner indeed. 170g/6oz self-raising flour, plus extra for dusting50g/1¾oz wholemeal self-raising flour pinch salt 120g/4½oz suet 1 onion, sliced 10 rashers streaky bacon, chopped1 Braeburn apple, peeled and sliced 1 tsp thyme leaves, chopped6 sage leaves, chopped ground white pepper to taste 75g/2½oz unsalted butter 170g/6oz self-raising flour, plus extra for dusting 50g/1¾oz wholemeal self-raising flour pinch salt 120g/4½oz suet 1 onion, sliced 10 rashers streaky bacon, chopped 1 Braeburn apple, peeled and sliced 1 tsp thyme leaves, chopped 6 sage leaves, chopped ground white pepper to taste 75g/2½oz unsalted butter 2 shallots, diced10g/⅓oz unsalted butter 100ml/3½fl oz white wine splash white wine vinegar 300ml/10fl oz chicken stock 50–100ml/2–3½fl oz double cream 3 tbsp chopped fresh curly parsleysalt and freshly ground black pepper 2 shallots, diced 10g/⅓oz unsalted butter 100ml/3½fl oz white wine splash white wine vinegar 300ml/10fl oz chicken stock 50–100ml/2–3½fl oz double cream 3 tbsp chopped fresh curly parsley salt and freshly ground black pepper Method Pre-heat the oven to 180C/160C Fan/Gas 4.To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave.Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To serve, slice the pudding and serve with the parsley sauce. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave. Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To serve, slice the pudding and serve with the parsley sauce. To serve, slice the pudding and serve with the parsley sauce. | {
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"title": "Sussex bacon and onion pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings An old fashioned British roly poly-style bacon pudding by Matt Tebbutt. Served with a creamy parsley sauce, it makes a very comforting dinner indeed. 170g/6oz self-raising flour, plus extra for dusting50g/1¾oz wholemeal self-raising flour pinch salt 120g/4½oz suet 1 onion, sliced 10 rashers streaky bacon, chopped1 Braeburn apple, peeled and sliced 1 tsp thyme leaves, chopped6 sage leaves, chopped ground white pepper to taste 75g/2½oz unsalted butter 170g/6oz self-raising flour, plus extra for dusting 50g/1¾oz wholemeal self-raising flour pinch salt 120g/4½oz suet 1 onion, sliced 10 rashers streaky bacon, chopped 1 Braeburn apple, peeled and sliced 1 tsp thyme leaves, chopped 6 sage leaves, chopped ground white pepper to taste 75g/2½oz unsalted butter 2 shallots, diced10g/⅓oz unsalted butter 100ml/3½fl oz white wine splash white wine vinegar 300ml/10fl oz chicken stock 50–100ml/2–3½fl oz double cream 3 tbsp chopped fresh curly parsleysalt and freshly ground black pepper 2 shallots, diced 10g/⅓oz unsalted butter 100ml/3½fl oz white wine splash white wine vinegar 300ml/10fl oz chicken stock 50–100ml/2–3½fl oz double cream 3 tbsp chopped fresh curly parsley salt and freshly ground black pepper Method Pre-heat the oven to 180C/160C Fan/Gas 4.To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave.Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To serve, slice the pudding and serve with the parsley sauce. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. To make the Sussex bacon and onion pudding, mix both types of self-raising flour with the salt, suet and 180ml/6fl oz of water in a bowl, and bring together using your hands to make a dough. Dust a little flour onto a clean surface and tip the dough out. Using a lightly floured rolling pin, roll out to a rectangle and scatter with the sliced onion, bacon rashers, apple slices, thyme and sage. Season well with ground white pepper and carefully roll the dough up from the longer end. Try to keep the filling in the middle and do not roll it too tightly. To seal, pinch the edges until they stick together. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Wrap the dough in parchment paper and then tin foil. Twist the ends like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave. Place the pudding on a wire rack over a deep baking tray. Pour boiling water into the base of the tray and cover the whole thing in tin foil. Place in the oven for 2 hours to steam. Meanwhile, melt the butter in a small pan or microwave. Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. Remove from the oven and unwrap the pudding, then brush with melted butter. Grease a baking tray, lay the pudding on top and bake for 25 minutes, or until golden-brown. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To make the parsley sauce, tip the shallots into a pan with the butter and heat over a medium heat until softened. Add the white wine and vinegar. Cook until the volume of liquid has reduced by two-thirds. Add the stock and cook to reduce again by half. Add the cream and parsley. Taste and season with salt and pepper if needed. To serve, slice the pudding and serve with the parsley sauce. To serve, slice the pudding and serve with the parsley sauce."
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} | 50d695d7c74ae80dfc5dfc0d9a40d3cf1953e95d433cbd0162b890ff71f9f849 | Baked aubergine with poached chicken recipe
An average of 3.7 out of 5 stars from 3 ratings The aubergine is marinated in a sticky honey dressing and served with sumac-marinated poached chicken. 2 chicken legs 1 onion, chopped2 celery sticks, chopped 1 bay leaf2 thyme sprigs2 garlic cloves ½ lemon, cut into quarters250ml/9fl oz white winesalt and freshly ground black pepper 2 chicken legs 1 onion, chopped 2 celery sticks, chopped 1 bay leaf 2 thyme sprigs 2 garlic cloves ½ lemon, cut into quarters 250ml/9fl oz white wine salt and freshly ground black pepper 2 tbsp pine nuts, toasted1–2 tbsp sumachandful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped3 tbsp olive oil1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 2 tbsp pine nuts, toasted 1–2 tbsp sumac handful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped 3 tbsp olive oil 1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 1 aubergine, cut in half lengthways3 tbsp runny honey 3 tbsp olive oil2 garlic cloves, crushed1 tbsp chopped fresh coriander1 green chilli, finely sliced1 tsp cumin seeds, crushed1 tsp coriander seeds, crushed 1 aubergine, cut in half lengthways 3 tbsp runny honey 3 tbsp olive oil 2 garlic cloves, crushed 1 tbsp chopped fresh coriander 1 green chilli, finely sliced 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juicefew sprigs fresh coriander 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juice few sprigs fresh coriander Method To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. Serve the aubergine with the poached chicken alongside. | {
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"title": "Baked aubergine with poached chicken recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings The aubergine is marinated in a sticky honey dressing and served with sumac-marinated poached chicken. 2 chicken legs 1 onion, chopped2 celery sticks, chopped 1 bay leaf2 thyme sprigs2 garlic cloves ½ lemon, cut into quarters250ml/9fl oz white winesalt and freshly ground black pepper 2 chicken legs 1 onion, chopped 2 celery sticks, chopped 1 bay leaf 2 thyme sprigs 2 garlic cloves ½ lemon, cut into quarters 250ml/9fl oz white wine salt and freshly ground black pepper 2 tbsp pine nuts, toasted1–2 tbsp sumachandful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped3 tbsp olive oil1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 2 tbsp pine nuts, toasted 1–2 tbsp sumac handful fresh flatleaf parsley, chopped 1 bunch fresh basil, chopped 3 tbsp olive oil 1 garlic clove, minced 1 lemon, juice only 1 orange, juice only 1 aubergine, cut in half lengthways3 tbsp runny honey 3 tbsp olive oil2 garlic cloves, crushed1 tbsp chopped fresh coriander1 green chilli, finely sliced1 tsp cumin seeds, crushed1 tsp coriander seeds, crushed 1 aubergine, cut in half lengthways 3 tbsp runny honey 3 tbsp olive oil 2 garlic cloves, crushed 1 tbsp chopped fresh coriander 1 green chilli, finely sliced 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juicefew sprigs fresh coriander 150g/5½oz goats’ cheese log, sliced 1 apple, cored and julienned squeeze lemon juice few sprigs fresh coriander Method To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the chicken, place all the ingredients in a saucepan, cover with water and season with salt and pepper. Bring to the boil, then reduce to a simmer, cover and poach for 1 hour. Top up with more water if it gets too dry during cooking. Leave to cool then remove the chicken, shred the meat and set aside in a bowl. Mix all the marinade ingredients in a bowl and toss the chicken in the marinade. Season with salt and pepper and leave to marinate for 1 hour. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Slash the flesh of the aubergine halves a few times with a sharp knife. Mix the remaining ingredients in a bowl and brush onto the aubergine flesh. Bake for 40 minutes, turning midway, until cooked through and golden. Lay the goats’ cheese slices on top of the aubergine halves and return to the oven for 5 minutes or until melting. Remove and top with the apple, lemon juice and coriander. Serve the aubergine with the poached chicken alongside. Serve the aubergine with the poached chicken alongside."
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} | 469b66a86ed3d1baf1501dddc69931916482bbb5760244ed918022dc18db012e | Crisp sea bass tacos with pink pickled onion recipe
For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork.Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed.For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through.To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape. For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork. Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed. Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed. For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through. For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through. To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape. To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape. | {
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"title": "Crisp sea bass tacos with pink pickled onion recipe",
"content": "For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork.Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed.For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through.To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape. For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. For the pink pickled onion, bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds, then drain well and transfer to a large mixing bowl. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Add the oregano, peppercorns, lime juice, orange juice and salt, then stir well to coat the onions in the juices. Cover and set aside for at least one hour, or until the onions have turned a vibrant pink colour. Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). Meanwhile, light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes). For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. For the sea bass, rinse the sea bass fillets in cold water, then pat dry using kitchen paper. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready, place the sea bass fillets, skin-side down, onto the grill, and cook for 4-5 minutes, or until the skin is crisp and golden-brown and just over half of the flesh is cooked through. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork. Turn the sea bass fillets over carefully and cook for no more than 10 seconds, or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate, skin-side up. Set aside and keep warm. Just before serving, flake the flesh of the sea bass using a fork. Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed. Meanwhile, for the guacamole, blend the avocado flesh in a food processor until smooth. Add the lime juice, mayonnaise, chopped coriander stalks, coriander leaves and chilli and blend again until smooth and well combined. Season, to taste, with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed. For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through. For the tortillas, brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla, one at a time, on both sides, for 15-20 seconds, or until soft and pliable and warmed through. To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape. To serve, place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla, then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice, then roll up the tortillas into a cigar shape or fold into a U-shape."
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} | 7349fa42994182f4351eafc7960b428f624e0f3e1b176f671e92450cd0795df9 | Chicken, ham and leek pie recipe
To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes.Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed.To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in.Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.)Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk.Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving. To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes. To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed. To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in. To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in. Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.) Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.) Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin. Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin. On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk. On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk. Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp. Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp. Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving. Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving. | {
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"title": "Chicken, ham and leek pie recipe",
"content": "To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes.Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft.Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate.Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed.To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in.Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.)Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk.Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving. To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes. To make the filling, put the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Put in a saucepan and pour on the chicken stock. Bring to a simmer, then infuse over a low heat for 5 minutes. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Add the leeks and cook for 15 minutes until soft. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate. Strain the stock into a clean bowl, and set aside the chicken and leeks to cool. When cool enough to handle, pull the chicken off the bones and set aside on a plate. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Melt the butter in a large saucepan over a medium-low heat. Add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. Continue cooking the sauce over a medium-low heat for 2–3 minutes, or until the sauce thickens. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Remove from the heat and add the cream, mustard and Cheddar and stir until the cheese has melted. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed. Add the chicken, leeks, and ham hock and season with salt and pepper. Transfer to a large bowl and allow to cool. Stir through the chopped parsley and refrigerate until needed. To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in. To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in. Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.) Melt the butter, lard and 250ml/9fl oz water in a small saucepan over a medium heat. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs and then the melted mixture.) Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin. Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin. On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk. On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm/9in round pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry with beaten egg yolk. Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp. Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp. Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving. Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving."
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} | ffe1d9db9a9a1cc7ae453d2d254f1c8158e40529b042642c75bd6e9d03ca2d98 | Strawberry galette recipe
An average of 5.0 out of 5 stars from 3 ratings Strawberry pie without the pie dish! The perfect way to use seasonal strawberries. 100g/3½oz plain flour, plus extra for dusting50g/1¾oz polenta30g/1oz caster sugar 90g/3¼oz salted butter, diced1 free-range egg, beaten 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz polenta 30g/1oz caster sugar 90g/3¼oz salted butter, diced 1 free-range egg, beaten 3 free-range egg yolks35g/1¼oz caster sugar 35g/1¼oz plain flour250ml/9fl oz milk1 vanilla pod, split and seeds scrapedraspberry liqueur such as framboise, to taste 3 free-range egg yolks 35g/1¼oz caster sugar 35g/1¼oz plain flour 250ml/9fl oz milk 1 vanilla pod, split and seeds scraped raspberry liqueur such as framboise, to taste 500g/1lb 2oz ripe strawberries, hulled and halved15g/½oz icing sugar50g/1¾oz apricot jam, loosened with a little water and warmed400g/14oz clotted cream 500g/1lb 2oz ripe strawberries, hulled and halved 15g/½oz icing sugar 50g/1¾oz apricot jam, loosened with a little water and warmed 400g/14oz clotted cream Method To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. | {
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"title": "Strawberry galette recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Strawberry pie without the pie dish! The perfect way to use seasonal strawberries. 100g/3½oz plain flour, plus extra for dusting50g/1¾oz polenta30g/1oz caster sugar 90g/3¼oz salted butter, diced1 free-range egg, beaten 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz polenta 30g/1oz caster sugar 90g/3¼oz salted butter, diced 1 free-range egg, beaten 3 free-range egg yolks35g/1¼oz caster sugar 35g/1¼oz plain flour250ml/9fl oz milk1 vanilla pod, split and seeds scrapedraspberry liqueur such as framboise, to taste 3 free-range egg yolks 35g/1¼oz caster sugar 35g/1¼oz plain flour 250ml/9fl oz milk 1 vanilla pod, split and seeds scraped raspberry liqueur such as framboise, to taste 500g/1lb 2oz ripe strawberries, hulled and halved15g/½oz icing sugar50g/1¾oz apricot jam, loosened with a little water and warmed400g/14oz clotted cream 500g/1lb 2oz ripe strawberries, hulled and halved 15g/½oz icing sugar 50g/1¾oz apricot jam, loosened with a little water and warmed 400g/14oz clotted cream Method To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream."
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} | a0ddc1061d063e2ba0852dfbd2bb2743f01651dcbae001ee6cc580ae7d221ed4 | Gnocchi with onion purée, turnips and mushrooms recipe
An average of 4.5 out of 5 stars from 2 ratings Take simple gnocchi to another level by serving it with onion purée, pickled turnips and roasted Portobello mushrooms. 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt 1 small turnip, peeled and thinly sliced 6 tbsp cider vinegar 4 tbsp caster sugar 1 tsp fennel seeds, toasted salt 1 small turnip, peeled and thinly sliced 6 tbsp cider vinegar 4 tbsp caster sugar 1 tsp fennel seeds, toasted salt 2 Portobello mushrooms1 garlic clovefew fresh thyme sprigs2 tbsp olive oil 2 Portobello mushrooms 1 garlic clove few fresh thyme sprigs 2 tbsp olive oil 2 freshly baked potatoes2–3 free-range egg yolks50g/1¾oz–100g/3½oz plain flour, plus extra for dusting1 tbsp olive oil1 handful dried mixed mushrooms, blitzed to a powder and toastedpinch saltfresh chervil sprigs, to garnish 2 freshly baked potatoes 2–3 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour, plus extra for dusting 1 tbsp olive oil 1 handful dried mixed mushrooms, blitzed to a powder and toasted pinch salt fresh chervil sprigs, to garnish Method To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm.To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft.To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. Heat the oil in a frying pan and fry the gnocchi until crisp. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately. To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm. To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm. To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft. To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. Heat the oil in a frying pan and fry the gnocchi until crisp. Heat the oil in a frying pan and fry the gnocchi until crisp. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately. | {
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"title": "Gnocchi with onion purée, turnips and mushrooms recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Take simple gnocchi to another level by serving it with onion purée, pickled turnips and roasted Portobello mushrooms. 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt 1 small turnip, peeled and thinly sliced 6 tbsp cider vinegar 4 tbsp caster sugar 1 tsp fennel seeds, toasted salt 1 small turnip, peeled and thinly sliced 6 tbsp cider vinegar 4 tbsp caster sugar 1 tsp fennel seeds, toasted salt 2 Portobello mushrooms1 garlic clovefew fresh thyme sprigs2 tbsp olive oil 2 Portobello mushrooms 1 garlic clove few fresh thyme sprigs 2 tbsp olive oil 2 freshly baked potatoes2–3 free-range egg yolks50g/1¾oz–100g/3½oz plain flour, plus extra for dusting1 tbsp olive oil1 handful dried mixed mushrooms, blitzed to a powder and toastedpinch saltfresh chervil sprigs, to garnish 2 freshly baked potatoes 2–3 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour, plus extra for dusting 1 tbsp olive oil 1 handful dried mixed mushrooms, blitzed to a powder and toasted pinch salt fresh chervil sprigs, to garnish Method To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm.To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft.To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. Heat the oil in a frying pan and fry the gnocchi until crisp. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately. To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm. To make the onion purée, heat the oil in a frying pan and gently fry the onions, garlic, thyme and bay for around 30–40 minutes or until very soft. Season with salt, remove the bay and thyme and blitz in a food processor or blender, adding a small amount of water if needed to loosen. Strain through a sieve and keep warm. To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the pickled turnips, season the turnip with salt and leave for 30 minutes to soften. Mix the remaining ingredients together in a bowl with 6 tablespoons water and add the turnip slices. Leave to pickle. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft. To make the Portobello mushrooms, preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients in a roasting tin, stir to combine, cover with foil and roast for 15 minutes until soft. To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. To make the gnocchi, pass the baked potato flesh through a potato ricer or sieve while still warm. Mix the potatoes in a bowl with the egg yolks and enough flour to form a dough. Divide the dough in half and roll each half into a long sausage shape. Cut into 2cm/1in pieces. Drop the pieces into a saucepan of boiling, salted water and cook until they float to the surface. Remove the gnocchi with a slotted spoon and drain on kitchen paper. Heat the oil in a frying pan and fry the gnocchi until crisp. Heat the oil in a frying pan and fry the gnocchi until crisp. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately. To serve, spoon the onion purée onto warmed plates, scatter over the gnocchi and top with the portobello mushrooms and pickled turnips. Garnish with the mushroom powder and chervil. Serve immediately."
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} | 9167c03d2809a9c4bdab3143d9631ae004df33d827cc61b33a36cc1cd9eda3c3 | Panzanella (Tuscan tomato and bread salad) recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/panzanella_tuscan_tomato_09380_16x9.jpg Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Each serving provides 200kcal, 4g protein, 19g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 2.5g fibre and 0.3g salt. 5 handfuls chunks of stale sourdough or other breadsalt and freshly ground black pepper7 tbsp extra virgin olive oil2 tbsp red wine vinegar1 medium-sized cucumber, peeled, cut into small chunks1 medium-sized red onion6 vine tomatoes3 garlic cloves, finely choppedhandful torn basil leaves 5 handfuls chunks of stale sourdough or other bread salt and freshly ground black pepper 7 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 medium-sized cucumber, peeled, cut into small chunks 1 medium-sized red onion 6 vine tomatoes 3 garlic cloves, finely chopped handful torn basil leaves Method Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/panzanella_tuscan_tomato_09380_16x9.jpg Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Each serving provides 200kcal, 4g protein, 19g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 2.5g fibre and 0.3g salt. 5 handfuls chunks of stale sourdough or other breadsalt and freshly ground black pepper7 tbsp extra virgin olive oil2 tbsp red wine vinegar1 medium-sized cucumber, peeled, cut into small chunks1 medium-sized red onion6 vine tomatoes3 garlic cloves, finely choppedhandful torn basil leaves 5 handfuls chunks of stale sourdough or other bread salt and freshly ground black pepper 7 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 medium-sized cucumber, peeled, cut into small chunks 1 medium-sized red onion 6 vine tomatoes 3 garlic cloves, finely chopped handful torn basil leaves Method Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve."
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} | 4b8cf4319291461726c72350118e3d7816ab160acc6d65eb65117d49edb3870a | Pici cacio e pepe recipe
An average of 4.0 out of 5 stars from 4 ratings Pici is homemade pasta, made without a pasta machine, that's the shape of stubby, pencil-thick pieces. Quick to cook, then drenched in emulsified butter and cheese, and spiked with plenty of black pepper, pici cacio e pepe is the ultimate comfort food. 375g/13oz strong white flour 1 tbsp olive oil pinch fine salt 375g/13oz strong white flour 1 tbsp olive oil pinch fine salt 325g/11½oz butter 4 tbsp freshly ground black pepper 200g/7oz Parmesan (or other vegetarian hard cheese), finely grated 1 tsp lemon juice 325g/11½oz butter 4 tbsp freshly ground black pepper 200g/7oz Parmesan (or other vegetarian hard cheese), finely grated 1 tsp lemon juice ½ pink grapefruit, segmented, each segment halved3 handfuls lamb’s lettucesplash red wine vinegarsplash olive oil4 tsp salted ricotta cheese, coarsley gratedsalt ½ pink grapefruit, segmented, each segment halved 3 handfuls lamb’s lettuce splash red wine vinegar splash olive oil 4 tsp salted ricotta cheese, coarsley grated salt Method To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top.Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top. Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top. Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. Recipe tips If making in advance, store the pici lengthways on a heavily floured tray (to stop them sticking together), covered with cling film and refrigerate for no more than 24 hours. | {
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"content": "An average of 4.0 out of 5 stars from 4 ratings Pici is homemade pasta, made without a pasta machine, that's the shape of stubby, pencil-thick pieces. Quick to cook, then drenched in emulsified butter and cheese, and spiked with plenty of black pepper, pici cacio e pepe is the ultimate comfort food. 375g/13oz strong white flour 1 tbsp olive oil pinch fine salt 375g/13oz strong white flour 1 tbsp olive oil pinch fine salt 325g/11½oz butter 4 tbsp freshly ground black pepper 200g/7oz Parmesan (or other vegetarian hard cheese), finely grated 1 tsp lemon juice 325g/11½oz butter 4 tbsp freshly ground black pepper 200g/7oz Parmesan (or other vegetarian hard cheese), finely grated 1 tsp lemon juice ½ pink grapefruit, segmented, each segment halved3 handfuls lamb’s lettucesplash red wine vinegarsplash olive oil4 tsp salted ricotta cheese, coarsley gratedsalt ½ pink grapefruit, segmented, each segment halved 3 handfuls lamb’s lettuce splash red wine vinegar splash olive oil 4 tsp salted ricotta cheese, coarsley grated salt Method To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top.Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pasta dough, add the flour to a mixing bowl and make a well in the middle. Mix the olive oil, salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle, wrap in cling film and leave to rest somewhere cool for at least 30 minutes. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. To make the pici, cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. On a clean, dry work surface start rolling each strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Repeat until all the dough is used up. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. Meanwhile, place a saucepan over a medium heat. Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. When the pasta is cooked, use tongs to transfer it from the water to the emulsifed butter, reserving the pasta water. Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Add the Parmesan and, without stirring, leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls). Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top. Put the grapefruit, lamb’s lettuce, red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top. Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. Once the Parmesan has melted into the pici, stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit, and ricotta salad. Recipe tips If making in advance, store the pici lengthways on a heavily floured tray (to stop them sticking together), covered with cling film and refrigerate for no more than 24 hours."
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} | 9750e43c840a6a8fc28ec152502d4108f53319a29ca05ed35998378bd48bf4f7 | Why making your cake backwards is less crazy than it sounds
By Benjamina Ebuehi The reverse creaming method is a foolproof way to bake cakes, and it’ll even save you on pricey butter. Here's how to use it to create perfect cupcakes. https://ichef.bbci.co.uk/images/ic/480xn/p0fbgyk5.jpg Cupcakes are just the thing for life’s little celebrations. Playful and cheerful, topped with a generous swirl of buttercream and maybe a scattering of sprinkles, they can’t fail to make you smile. There’s also something pretty indulgent about having a perfectly formed mini cake all to yourself. If you’ve never made them – or never been happy with the results – I have a method that will have you turning out perfect, fluffy, tender cupcakes every time. What is reverse creaming? https://ichef.bbci.co.uk/images/ic/480xn/p0fbh1dr.jpg Ninety percent of sponge cake recipes will start with creaming butter and sugar together, adding eggs and flavouring, then folding in flour to make a relatively stiff batter. The goal of all that beating is to incorporate lots of air into the butter, so then you need to try and integrate the eggs and flour without knocking all those tiny bubbles flat. My method is a little different: I use the reverse creaming technique (pioneered by American food writer, Rose Levy Beranbaum). It may feel a little counter-intuitive, but it’s perfect for beginner bakers and kids because it's so reliable. With the usual creaming method, there’s the risk that the batter will curdle when the eggs are added – the watery eggs and the butter often fail to combine smoothly. You may have seen your batter look grainy if you’ve added cold eggs or added them too quickly. The result is a heavier, denser (albeit still perfectly edible) sponge. With the reverse creaming technique, you start by beating the butter into the flour and other dry ingredients to create a sandy powder, and then add the liquids (milk, eggs and vanilla). Coating the flour in the butter limits the gluten development (which is what leads to a tough or rubbery cake) and also eliminates the possibility of curdled batter. There’s another benefit to this method too: it tends to use a lot less butter than a traditional sponge. I’m talking less than half the amount. This brings down the cost (quite considerably, given how much butter costs right now) as well as the fat content. Related stories How to make the ultimate chocolate chip cookieThe easiest way to make a simple white loafThe cheat’s guide to making your own puff pastry How to make the ultimate chocolate chip cookie The easiest way to make a simple white loaf The cheat’s guide to making your own puff pastry How to make a reverse-creamed cake The most important tip for this method is to make sure your butter is soft when you start. Really soft. If you try to beat it in cold butter, you will end up with a snow scene of flour in your kitchen. More importantly though, you need the butter to be soft enough to properly coat the flour so that it can, as mentioned, prevent gluten forming. You don’t need to beat it as long as you would when creaming butter and sugar together – you just want to disperse it through the flour until it looks like fine sand. If you don’t have a freestanding mixer, a hand-held mixer will work fine – but use a big bowl to stop it flying around. Once you’ve mixed all your wet ingredients together, you can add it all at once to the dry ingredients and give everything a good mix for a minute to get some air bubbles into the mixture. https://ichef.bbci.co.uk/images/ic/480xn/p0fbh3r2.jpg The end result is fluffy, tender and soft, rather than dry and airy. And the reverse creaming method gives a level, flat top, rather than a domed top, which is why I like to choose this technique for cupcakes – it makes them much easier to decorate. This batter might seem a little runnier than you’re used to but, rest assured, this will translate to a lovely light sponge. Flavouring I love to incorporate unanticipated ingredients into my cakes, but sometimes a really good vanilla sponge hits the sweet spot. Vanilla is, I think very unfairly, often dismissed as being boring (despite being the second most expensive spice in the world). Because this cupcake contains less butter and therefore less buttery flavour, adding a little vanilla will help it along. Vanilla bean paste is a mixture of vanilla powder and extract, and it incorporates little specks of the vanilla pod. Meanwhile, extract is made by soaking whole beans in a mixture of water and alcohol. Either will work fine, although paste imparts a slightly more intense flavour, so if you use extract you might need a dash more. The grated zest of an orange or lemon – or even a lime – would work really well to add some subtle citrussy flavour, and you can substitute the milk for buttermilk if you want more of a tang. Icing and filling Everyone associates cupcakes with a giant spiral of buttercream, but there are many other options you can try. You can ice your cupcakes simply using a palette knife: blob on a good mound of icing and smooth down, then use your knife to make a little indent. You can then fill your indent with whatever you fancy – I use blueberries, raspberries, chopped pistachios and, of course, sprinkles. Filling your cupcakes is an extra surprise treat: chocolate spread, strawberry jam, lemon curd or peanut butter work really well. For something fresher you could try macerated raspberries (perfect with a white chocolate buttercream). Or if you’re baking with kids, you could fill them with tiny sweets like little edible piñata cakes. A reverse creamed cupcake is sturdy enough to take it. To add a filling, take a small sharp knife and cut a cone shape out of the sponge – you want to go about three-quarters of the way down. Go too far and the filling will spill out, but you do need a large enough hole for the filling to have an impact. Depending on your filling, you might want to pipe it in with a medium nozzle, although a teaspoon will work just as well. You can even add two different fillings if you’re feeling creative! You can trim the piece of sponge you cut out and replace it to create a lid before icing if you like, although I prefer to leave them off (and use them for testing!) and just pipe the icing straight on. I’ve long been enthralled with the magic of baking, it’s a wonderful world to immerse yourself in and you simply can’t go wrong with this cupcake recipe. A plateful of cupcakes is always a welcome addition to any occasion, and with this method they will be light and fluffy every time. Now make: Reverse creamed vanilla cupcakesButtercream icingChocolate fudge cake Reverse creamed vanilla cupcakes Buttercream icing Chocolate fudge cake Originally published March 2023 | {
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"title": "Why making your cake backwards is less crazy than it sounds",
"content": "By Benjamina Ebuehi The reverse creaming method is a foolproof way to bake cakes, and it’ll even save you on pricey butter. Here's how to use it to create perfect cupcakes. https://ichef.bbci.co.uk/images/ic/480xn/p0fbgyk5.jpg Cupcakes are just the thing for life’s little celebrations. Playful and cheerful, topped with a generous swirl of buttercream and maybe a scattering of sprinkles, they can’t fail to make you smile. There’s also something pretty indulgent about having a perfectly formed mini cake all to yourself. If you’ve never made them – or never been happy with the results – I have a method that will have you turning out perfect, fluffy, tender cupcakes every time. What is reverse creaming? https://ichef.bbci.co.uk/images/ic/480xn/p0fbh1dr.jpg Ninety percent of sponge cake recipes will start with creaming butter and sugar together, adding eggs and flavouring, then folding in flour to make a relatively stiff batter. The goal of all that beating is to incorporate lots of air into the butter, so then you need to try and integrate the eggs and flour without knocking all those tiny bubbles flat. My method is a little different: I use the reverse creaming technique (pioneered by American food writer, Rose Levy Beranbaum). It may feel a little counter-intuitive, but it’s perfect for beginner bakers and kids because it's so reliable. With the usual creaming method, there’s the risk that the batter will curdle when the eggs are added – the watery eggs and the butter often fail to combine smoothly. You may have seen your batter look grainy if you’ve added cold eggs or added them too quickly. The result is a heavier, denser (albeit still perfectly edible) sponge. With the reverse creaming technique, you start by beating the butter into the flour and other dry ingredients to create a sandy powder, and then add the liquids (milk, eggs and vanilla). Coating the flour in the butter limits the gluten development (which is what leads to a tough or rubbery cake) and also eliminates the possibility of curdled batter. There’s another benefit to this method too: it tends to use a lot less butter than a traditional sponge. I’m talking less than half the amount. This brings down the cost (quite considerably, given how much butter costs right now) as well as the fat content. Related stories How to make the ultimate chocolate chip cookieThe easiest way to make a simple white loafThe cheat’s guide to making your own puff pastry How to make the ultimate chocolate chip cookie The easiest way to make a simple white loaf The cheat’s guide to making your own puff pastry How to make a reverse-creamed cake The most important tip for this method is to make sure your butter is soft when you start. Really soft. If you try to beat it in cold butter, you will end up with a snow scene of flour in your kitchen. More importantly though, you need the butter to be soft enough to properly coat the flour so that it can, as mentioned, prevent gluten forming. You don’t need to beat it as long as you would when creaming butter and sugar together – you just want to disperse it through the flour until it looks like fine sand. If you don’t have a freestanding mixer, a hand-held mixer will work fine – but use a big bowl to stop it flying around. Once you’ve mixed all your wet ingredients together, you can add it all at once to the dry ingredients and give everything a good mix for a minute to get some air bubbles into the mixture. https://ichef.bbci.co.uk/images/ic/480xn/p0fbh3r2.jpg The end result is fluffy, tender and soft, rather than dry and airy. And the reverse creaming method gives a level, flat top, rather than a domed top, which is why I like to choose this technique for cupcakes – it makes them much easier to decorate. This batter might seem a little runnier than you’re used to but, rest assured, this will translate to a lovely light sponge. Flavouring I love to incorporate unanticipated ingredients into my cakes, but sometimes a really good vanilla sponge hits the sweet spot. Vanilla is, I think very unfairly, often dismissed as being boring (despite being the second most expensive spice in the world). Because this cupcake contains less butter and therefore less buttery flavour, adding a little vanilla will help it along. Vanilla bean paste is a mixture of vanilla powder and extract, and it incorporates little specks of the vanilla pod. Meanwhile, extract is made by soaking whole beans in a mixture of water and alcohol. Either will work fine, although paste imparts a slightly more intense flavour, so if you use extract you might need a dash more. The grated zest of an orange or lemon – or even a lime – would work really well to add some subtle citrussy flavour, and you can substitute the milk for buttermilk if you want more of a tang. Icing and filling Everyone associates cupcakes with a giant spiral of buttercream, but there are many other options you can try. You can ice your cupcakes simply using a palette knife: blob on a good mound of icing and smooth down, then use your knife to make a little indent. You can then fill your indent with whatever you fancy – I use blueberries, raspberries, chopped pistachios and, of course, sprinkles. Filling your cupcakes is an extra surprise treat: chocolate spread, strawberry jam, lemon curd or peanut butter work really well. For something fresher you could try macerated raspberries (perfect with a white chocolate buttercream). Or if you’re baking with kids, you could fill them with tiny sweets like little edible piñata cakes. A reverse creamed cupcake is sturdy enough to take it. To add a filling, take a small sharp knife and cut a cone shape out of the sponge – you want to go about three-quarters of the way down. Go too far and the filling will spill out, but you do need a large enough hole for the filling to have an impact. Depending on your filling, you might want to pipe it in with a medium nozzle, although a teaspoon will work just as well. You can even add two different fillings if you’re feeling creative! You can trim the piece of sponge you cut out and replace it to create a lid before icing if you like, although I prefer to leave them off (and use them for testing!) and just pipe the icing straight on. I’ve long been enthralled with the magic of baking, it’s a wonderful world to immerse yourself in and you simply can’t go wrong with this cupcake recipe. A plateful of cupcakes is always a welcome addition to any occasion, and with this method they will be light and fluffy every time. Now make: Reverse creamed vanilla cupcakesButtercream icingChocolate fudge cake Reverse creamed vanilla cupcakes Buttercream icing Chocolate fudge cake Originally published March 2023"
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By Benjamina Ebuehi Baking is such a simple way to invite a little bit of calm and joy into your life and, for some, nothing is more joyful than a slice of chocolate cake. There are many great recipes out there, and your perfect chocolate cake might be very different to mine. Whether you like it light and fluffy, rich and fudgy, or dark and damp, if you follow a few golden rules, it should come out perfectly every time. Baking is a science There are specific details in cake recipes, including my own, that may seem pedantic or fussy to the uninitiated – but believe me, they are there for good reason – and if you dig into the science behind them, it all starts to make sense…. Benjamina's chocolate cake is rich, fudgy and very easy to make. Begin with the butter I know some people choose to use margarine in their baking (Mary’s a devoted user of “baking spread” in her chocolate cake). And, margarine that’s made for baking can yield a lovely light, fluffy cake. But for me personally, it’s butter every time. Butter begins life as cream, whereas margarine starts out as vegetable oil, meaning margarine often has a higher water content and a lower fat content. Using butter ensures that crisp edge and a traditional round flavour. Choosing unsalted butter means you can control the salt level. (Although I always use salted butter for shortbread!) Some theories abound that salted butter may be less fresh, or of lower quality, but in my view it’s simply that they vary so much in salt quantity, you may find your cake a bit too salty. Don’t be tempted to race straight in with fridge-cold butter and milk. The fat in the butter entraps air when it is whipped, so when you cream your butter and sugar, you’re aerating the fat which creates lots of tiny air bubbles resulting in a light sponge. But if the butter is cold, the sugar crystals can’t penetrate the hard butter, meaning there’s no magic little bubbles of air. Room temperature ingredients also emulsify better, creating a seamless batter and ultimately a uniformly textured cake. Equally, if your eggs or milk are fridge-cold, or they’re added too quickly, the mixture's more likely to curdle as it can’t emulsify well with the other ingredients. A curdled mixture can make a heavier cake texture, so if this happens, just beat in a little of your measured flour. Which sugar makes the best cake? Brown and white sugar both have their own qualities, depending on the type of bake you’re going for – but for my perfect chocolate cake, I wanted to get the complex, caramel flavour of brown sugar for that fudgy finish. Creaming it can take a little bit longer because it naturally contains more moisture than white sugar. So, while it helps to keep the sponge lovely and moist, drier caster sugar aerates the butter faster. I’ve used light brown sugar, but dark brown sugar works if you like a deeply dark Devil’s food cake. A note on granulated sugar – it’s best not to substitute this into recipes that aren’t designed for it. It might hold up but the texture of the cake may be different. As I said, it’s all in the details. https://ichef.bbci.co.uk/images/ic/480xn/p0db053z.jpg The Dutch process and raising agents Ok, here comes the science bit. I’m going deep on the two different types of cocoa powder. Dutch processed cocoa has been treated to reduce the acidity of the cocoa, giving it a milder and smoother taste. Natural cocoa powder is untreated and retains the sharp, almost citrus flavours that naturally occur in cocoa. Most UK brands tend to be Dutch processed, check for “acidity regulator (potassium carbonates)” on the label as that will be the giveaway. How is this relevant to your bake? Well, besides the difference in flavour, it affects which raising agent you use. Stay with me – let’s remind ourselves of the difference between bicarbonate of soda and baking powder. Bicarb is sodium bicarbonate, which requires an acid (e.g., lemon, buttermilk, or in this case chocolate) AND a liquid to activate its bubbles. Baking powder is bicarbonate of soda with added acid (usually cream of tartar), meaning it only needs a liquid to activate. Both work by giving off carbon dioxide which expands the little air bubbles we talked about earlier, helping the cake to rise. So natural, acidic cocoa powder is often used with bicarb, creating a light and airy bake, whereas Ph-neutral Dutch processed cocoa partners well with baking powder which already has the added acid. As a rule of thumb, bicarb is three or four times stronger than baking powder, so it acts as a turbo boost. So for this recipe, I’m using plain flour with baking powder and then a little bicarb for extra oomph, to work against that heavy melted chocolate. So I have more control I prefer to use plain flour and raising agents as opposed to self-raising flour. Sometimes the amount of raising agent in self-raising flour just isn’t enough to give the right lift. Formula for success Even though your perfect chocolate cake is very special, it is like any other cake in some ways. These cake tips will make all your cakes a bit better. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly.Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly. Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Fold in flour with a light touch and a large spoon to retain those air bubbles Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles.Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes!Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus!Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink.You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles. Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles. Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes! Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes! Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus! Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus! Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink. Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink. You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. Further experiments I love a classic creamed butter-based sponge cake, but I also adore using olive oil in my baking (as does Nigella in her chocolate olive oil cake). It’s my favourite alternative to butter, bringing fruity tones and a beautifully moist crumb, plus it means you can create gorgeous vegan and dairy-free cakes. If you love a really moist chocolate cake, or can’t be bothered with a mixer, using oil is a good choice. A flourless chocolate cake, which you’ll now realise is the ultimate emulsion of melted chocolate, fat and eggs, sometimes with ground nuts to shore it up, is crisp on the outside, fudgy in the middle, and naturally gluten-free. Do embrace spice, citrus, nuts, fruits and floral tones in your cakes. People tend to shy away from vegetables in a cake but, like Mary’s beetroot chocolate cake, they can offer welcome earthy notes, especially when balanced with a sweet icing. And remember, when in doubt – choose cake. Originally published October 2022 | {
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"title": "The science behind the perfect chocolate cake",
"content": "By Benjamina Ebuehi Baking is such a simple way to invite a little bit of calm and joy into your life and, for some, nothing is more joyful than a slice of chocolate cake. There are many great recipes out there, and your perfect chocolate cake might be very different to mine. Whether you like it light and fluffy, rich and fudgy, or dark and damp, if you follow a few golden rules, it should come out perfectly every time. Baking is a science There are specific details in cake recipes, including my own, that may seem pedantic or fussy to the uninitiated – but believe me, they are there for good reason – and if you dig into the science behind them, it all starts to make sense…. Benjamina's chocolate cake is rich, fudgy and very easy to make. Begin with the butter I know some people choose to use margarine in their baking (Mary’s a devoted user of “baking spread” in her chocolate cake). And, margarine that’s made for baking can yield a lovely light, fluffy cake. But for me personally, it’s butter every time. Butter begins life as cream, whereas margarine starts out as vegetable oil, meaning margarine often has a higher water content and a lower fat content. Using butter ensures that crisp edge and a traditional round flavour. Choosing unsalted butter means you can control the salt level. (Although I always use salted butter for shortbread!) Some theories abound that salted butter may be less fresh, or of lower quality, but in my view it’s simply that they vary so much in salt quantity, you may find your cake a bit too salty. Don’t be tempted to race straight in with fridge-cold butter and milk. The fat in the butter entraps air when it is whipped, so when you cream your butter and sugar, you’re aerating the fat which creates lots of tiny air bubbles resulting in a light sponge. But if the butter is cold, the sugar crystals can’t penetrate the hard butter, meaning there’s no magic little bubbles of air. Room temperature ingredients also emulsify better, creating a seamless batter and ultimately a uniformly textured cake. Equally, if your eggs or milk are fridge-cold, or they’re added too quickly, the mixture's more likely to curdle as it can’t emulsify well with the other ingredients. A curdled mixture can make a heavier cake texture, so if this happens, just beat in a little of your measured flour. Which sugar makes the best cake? Brown and white sugar both have their own qualities, depending on the type of bake you’re going for – but for my perfect chocolate cake, I wanted to get the complex, caramel flavour of brown sugar for that fudgy finish. Creaming it can take a little bit longer because it naturally contains more moisture than white sugar. So, while it helps to keep the sponge lovely and moist, drier caster sugar aerates the butter faster. I’ve used light brown sugar, but dark brown sugar works if you like a deeply dark Devil’s food cake. A note on granulated sugar – it’s best not to substitute this into recipes that aren’t designed for it. It might hold up but the texture of the cake may be different. As I said, it’s all in the details. https://ichef.bbci.co.uk/images/ic/480xn/p0db053z.jpg The Dutch process and raising agents Ok, here comes the science bit. I’m going deep on the two different types of cocoa powder. Dutch processed cocoa has been treated to reduce the acidity of the cocoa, giving it a milder and smoother taste. Natural cocoa powder is untreated and retains the sharp, almost citrus flavours that naturally occur in cocoa. Most UK brands tend to be Dutch processed, check for “acidity regulator (potassium carbonates)” on the label as that will be the giveaway. How is this relevant to your bake? Well, besides the difference in flavour, it affects which raising agent you use. Stay with me – let’s remind ourselves of the difference between bicarbonate of soda and baking powder. Bicarb is sodium bicarbonate, which requires an acid (e.g., lemon, buttermilk, or in this case chocolate) AND a liquid to activate its bubbles. Baking powder is bicarbonate of soda with added acid (usually cream of tartar), meaning it only needs a liquid to activate. Both work by giving off carbon dioxide which expands the little air bubbles we talked about earlier, helping the cake to rise. So natural, acidic cocoa powder is often used with bicarb, creating a light and airy bake, whereas Ph-neutral Dutch processed cocoa partners well with baking powder which already has the added acid. As a rule of thumb, bicarb is three or four times stronger than baking powder, so it acts as a turbo boost. So for this recipe, I’m using plain flour with baking powder and then a little bicarb for extra oomph, to work against that heavy melted chocolate. So I have more control I prefer to use plain flour and raising agents as opposed to self-raising flour. Sometimes the amount of raising agent in self-raising flour just isn’t enough to give the right lift. Formula for success Even though your perfect chocolate cake is very special, it is like any other cake in some ways. These cake tips will make all your cakes a bit better. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly.Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly. Is sifting really necessary? Usually, no. For more delicate cakes, like the genoise in a Black Forest gateau, sifting is an important step to aerate the flour and makes it easier to fold in. If you are making a cake with cocoa powder, and bicarb, such as a red velvet cake you may want to sift it with the flour to distribute it evenly. Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Gently fold your ingredients with a plastic spatula or a large metal spoon whilst turning the bowl. If you just bung in your wet ingredients and flour, you’re more likely to get lumps in your batter (or start forming tough gluten trying to get rid of them). You may also lose all the air you whipped up by beating your butter and sugar together. Fold in flour with a light touch and a large spoon to retain those air bubbles Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles.Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes!Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus!Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink.You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles. Don’t hang around – once the batter is made, get it in the oven pronto because those raising agents are busy working away, and you need to capitalise on this chemical reaction so the heat from the oven can set those precious air bubbles. Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes! Make sure you use the tin size specified in the recipe – if you use a smaller one you risk the batter overflowing, and a tin that is too large will result in very thin, overcooked cakes! Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus! Make a little indent in the batter to compensate for that pesky hill shaped rise in the middle – if you do get a little hump, just cut if off and enjoy it as a baker’s bonus! Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink. Don’t be tempted to open up the oven to check on progress, you’ll let all the hot air out and your cake may sink. You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. You’ll know your cake is ready when it’s sitting up proudly and it springs back when you press it gently – feel for the happy bounce. If you’re still not sure you can pop a skewer in – if it comes out clean, it’s ready. Further experiments I love a classic creamed butter-based sponge cake, but I also adore using olive oil in my baking (as does Nigella in her chocolate olive oil cake). It’s my favourite alternative to butter, bringing fruity tones and a beautifully moist crumb, plus it means you can create gorgeous vegan and dairy-free cakes. If you love a really moist chocolate cake, or can’t be bothered with a mixer, using oil is a good choice. A flourless chocolate cake, which you’ll now realise is the ultimate emulsion of melted chocolate, fat and eggs, sometimes with ground nuts to shore it up, is crisp on the outside, fudgy in the middle, and naturally gluten-free. Do embrace spice, citrus, nuts, fruits and floral tones in your cakes. People tend to shy away from vegetables in a cake but, like Mary’s beetroot chocolate cake, they can offer welcome earthy notes, especially when balanced with a sweet icing. And remember, when in doubt – choose cake. Originally published October 2022"
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By Benjamina Ebuehi Pastry is quite incredible when you think about it. It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and water (and the occasional egg). People are often intimidated by pastry, unnerved by the potential pitfalls and the threat of soggy bottoms – but there’s nothing more satisfying than mastering those fears and turning out a perfect pie every time. If you’re new to the joys of pastry-making, I’d recommend starting with a good shortcrust. It’s quick to knock up, and it lends itself perfectly to savoury and sweet - from a classic chicken and leek pie to my easy cherry pie. Get shorty ‘Short’ in baking terms refers to the high proportion of fat to flour, meaning a ‘short’ dough is rich, crumbly and tender. As a general rule, it’s double the amount of flour to fat, bound with water and egg for richness. A pinch of salt is essential for flavour. To get a really short pastry, you could swap out half the butter for lard. And to achieve a flakier pastry, you could increase the butter to about 2:3 butter to flour. But whatever the combination, the rules remain the same. Keep cool and handle with care. The key to a crumbly shortcrust is to inhibit the development of stringy, elastic gluten. Gluten is created when two flour proteins called glutelin and gliadin bond (through water) and form long chains. Gluten is good in puff pastry as these sheets develop into flaky layers, less so for a crumbly shortcrust where it becomes tough. The fat in the butter basically ‘coats’ the flour and stops these proteins forming bonds to create gluten, hence why we rub the butter into the flour, before adding as little water as possible. Stay cool It’s essential the butter isn’t too warm, it will leak liquid oil into the dough creating a sticky, greasy pastry (hence the tales of pastry chefs working on marble worktops in freezing rooms). You can pop the butter in the freezer for 15 minutes before you begin, and add ice cubes to your water, to make sure they’re nice and chilly. To rub the butter in, I like to use the pulse function on a food processor for ease, as it reduces the butter to crumbs before it can get too warm. You can achieve the same results by using your hands, just be careful not to let the butter warm up too much. When you are crumbing your pastry, don’t worry if you have pea-sized pieces of butter in there. Bigger pieces of butter will make a flakier pastry thanks to the pockets of steam they create. But if you’re going for a really biscuity texture, try to rub the butter in in evenly. Handle with care The less liquid your pastry has, the more tender and crumbly it will be, but trickier to roll out. Egg white is mostly water, so the size of egg (or whether you use yolks or whole eggs) will affect the amount of water you need. Pastry cooks say that as little as a 3ml variation in water can make the difference between a crumbly and a tough pastry – so go slowly and add as little as possible. It’s a tricky balance – making sure your pastry doesn’t become sticky, but ensuring it is pliable enough to roll out. If it does get a little wet, just cut up your dough and add a little flour to the pieces before bringing them back together – adding flour to the entire ball means extra kneading which might activate the gluten (which we know now means tough pastry). If you keep kneading your pastry like playdough, those gluten strands will form creating elasticity and ‘bounce back’ or shrinkage. This will mean the pastry shrinks in the oven and will lack tenderness – so be gentle and don’t be tempted to knead it once it just comes together. Rolling and resting Resting the pastry by chilling it in the fridge relaxes any of our much-discussed gluten so the crust won’t shrink as much. Chilling allows the fat to resolidify, making the pastry easier to work with and ensuring it holds its shape. Be sure to wrap the pastry in cling film or store it in a plastic box to prevent it becoming dry. Some recipes advise you to bring the pastry together and chill it immediately. If the pastry feels warm to touch, or it’s a hot day, it’s a good idea. But it can be very difficult to roll out once it’s chilled to a solid block. Keeping the block disc-shaped will help, and you can use the rolling pin to knock the disc flatter before you begin rolling to give yourself a head start. If you’ve brought the pastry together quickly and it feels nice and cold, it’s fine to roll it out. Line the tin and chill/rest it already rolled. (It’s a lot easier to roll this way.) Lightly dust your surface with flour so the dough doesn’t stick when you’re ready to roll, and dust the rolling pin, too. Work lightly and minimally, roll gently away from you and don’t put downward pressure on the dough (don’t squash it). Give it a quarter turn after every roll, which will make it easier to control the thickness and the shape. Transfer to the tin or case with the pastry draped over your rolling pin, and unroll over the tin, it’s the most gentle and effective way to move it. I trim the excess pastry with scissors and then I like to neatly fold over the edges to get an extra thick crust (the best bit in my opinion!) https://ichef.bbci.co.uk/images/ic/480xn/p0dgdvbb.jpg Stop those soggy bottoms Blind baking is a trusted technique to avoid the much maligned and now well-publicised ‘soggy bottom’, it means the pastry is cooked before you add any filling. I would blind bake when I’m making a lemon meringue pie or custard tart – when the liquid filling would stop the pastry cooking completely. Just weigh the pastry down with ceramic baking beans (or you could use rice or dried beans) on a sheet of baking paper sat directly on the pastry. The weight will prevent the pastry puffing up in the oven. My cherry pie is double-crusted – it has pastry on the bottom and top so we can’t blind bake. So it’s important to reduce the liquid by cooking the filling first, and cook the pie for long enough to ensure the bottom isn’t soggy. You can pre-heat a baking tray and bake your pie on top of it so that the base benefits from the direct heat. Another tip is to add some ground almonds mixed with 1 tablespoon of cornflour to your raw fruit for about an hour before cooking, this will help to absorb the fruit juices. Don’t forget the amount of sugar you need will vary depending on how sweet and ripe your fruit is. And finally, the oven needs to be good and hot when the pie goes in, so the pastry can set as the fat melts and not after. https://ichef.bbci.co.uk/images/ic/480xn/p0dgf29x.jpg Make enough pastry Sometimes it’s hard to tell how much pastry you need to fill your dish – and believe me, there’s nothing more disheartening than realising you don’t have enough pastry. Use the chart below to ensure you have the correct amount of sweet shortcrust pastry for your tin size – but eggs vary in size, so don’t be afraid to adjust the water up or down slightly depending how it feels. Don't forget to add your pinch of salt, which you can increase or decrease accordingly. Experiment You can of course play around with your shortcrust pastry once you’ve got the hang of it, you could add some cardamom for a floral note, or some ginger to complement a rhubarb pie. I like to add nigella seeds to my pastry for my potato and cauliflower curry pie, it adds flavour but is also visually impressive. Plus pastry freezes really well, so if you have surplus, you can put it in the freezer and have it on hand to magic up something special in no time at all. Have fun experimenting, allow your kitchen to be the place that you take time to slow down, and be present, and you’ll have something delicious to show for it. | {
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"content": "By Benjamina Ebuehi Pastry is quite incredible when you think about it. It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and water (and the occasional egg). People are often intimidated by pastry, unnerved by the potential pitfalls and the threat of soggy bottoms – but there’s nothing more satisfying than mastering those fears and turning out a perfect pie every time. If you’re new to the joys of pastry-making, I’d recommend starting with a good shortcrust. It’s quick to knock up, and it lends itself perfectly to savoury and sweet - from a classic chicken and leek pie to my easy cherry pie. Get shorty ‘Short’ in baking terms refers to the high proportion of fat to flour, meaning a ‘short’ dough is rich, crumbly and tender. As a general rule, it’s double the amount of flour to fat, bound with water and egg for richness. A pinch of salt is essential for flavour. To get a really short pastry, you could swap out half the butter for lard. And to achieve a flakier pastry, you could increase the butter to about 2:3 butter to flour. But whatever the combination, the rules remain the same. Keep cool and handle with care. The key to a crumbly shortcrust is to inhibit the development of stringy, elastic gluten. Gluten is created when two flour proteins called glutelin and gliadin bond (through water) and form long chains. Gluten is good in puff pastry as these sheets develop into flaky layers, less so for a crumbly shortcrust where it becomes tough. The fat in the butter basically ‘coats’ the flour and stops these proteins forming bonds to create gluten, hence why we rub the butter into the flour, before adding as little water as possible. Stay cool It’s essential the butter isn’t too warm, it will leak liquid oil into the dough creating a sticky, greasy pastry (hence the tales of pastry chefs working on marble worktops in freezing rooms). You can pop the butter in the freezer for 15 minutes before you begin, and add ice cubes to your water, to make sure they’re nice and chilly. To rub the butter in, I like to use the pulse function on a food processor for ease, as it reduces the butter to crumbs before it can get too warm. You can achieve the same results by using your hands, just be careful not to let the butter warm up too much. When you are crumbing your pastry, don’t worry if you have pea-sized pieces of butter in there. Bigger pieces of butter will make a flakier pastry thanks to the pockets of steam they create. But if you’re going for a really biscuity texture, try to rub the butter in in evenly. Handle with care The less liquid your pastry has, the more tender and crumbly it will be, but trickier to roll out. Egg white is mostly water, so the size of egg (or whether you use yolks or whole eggs) will affect the amount of water you need. Pastry cooks say that as little as a 3ml variation in water can make the difference between a crumbly and a tough pastry – so go slowly and add as little as possible. It’s a tricky balance – making sure your pastry doesn’t become sticky, but ensuring it is pliable enough to roll out. If it does get a little wet, just cut up your dough and add a little flour to the pieces before bringing them back together – adding flour to the entire ball means extra kneading which might activate the gluten (which we know now means tough pastry). If you keep kneading your pastry like playdough, those gluten strands will form creating elasticity and ‘bounce back’ or shrinkage. This will mean the pastry shrinks in the oven and will lack tenderness – so be gentle and don’t be tempted to knead it once it just comes together. Rolling and resting Resting the pastry by chilling it in the fridge relaxes any of our much-discussed gluten so the crust won’t shrink as much. Chilling allows the fat to resolidify, making the pastry easier to work with and ensuring it holds its shape. Be sure to wrap the pastry in cling film or store it in a plastic box to prevent it becoming dry. Some recipes advise you to bring the pastry together and chill it immediately. If the pastry feels warm to touch, or it’s a hot day, it’s a good idea. But it can be very difficult to roll out once it’s chilled to a solid block. Keeping the block disc-shaped will help, and you can use the rolling pin to knock the disc flatter before you begin rolling to give yourself a head start. If you’ve brought the pastry together quickly and it feels nice and cold, it’s fine to roll it out. Line the tin and chill/rest it already rolled. (It’s a lot easier to roll this way.) Lightly dust your surface with flour so the dough doesn’t stick when you’re ready to roll, and dust the rolling pin, too. Work lightly and minimally, roll gently away from you and don’t put downward pressure on the dough (don’t squash it). Give it a quarter turn after every roll, which will make it easier to control the thickness and the shape. Transfer to the tin or case with the pastry draped over your rolling pin, and unroll over the tin, it’s the most gentle and effective way to move it. I trim the excess pastry with scissors and then I like to neatly fold over the edges to get an extra thick crust (the best bit in my opinion!) https://ichef.bbci.co.uk/images/ic/480xn/p0dgdvbb.jpg Stop those soggy bottoms Blind baking is a trusted technique to avoid the much maligned and now well-publicised ‘soggy bottom’, it means the pastry is cooked before you add any filling. I would blind bake when I’m making a lemon meringue pie or custard tart – when the liquid filling would stop the pastry cooking completely. Just weigh the pastry down with ceramic baking beans (or you could use rice or dried beans) on a sheet of baking paper sat directly on the pastry. The weight will prevent the pastry puffing up in the oven. My cherry pie is double-crusted – it has pastry on the bottom and top so we can’t blind bake. So it’s important to reduce the liquid by cooking the filling first, and cook the pie for long enough to ensure the bottom isn’t soggy. You can pre-heat a baking tray and bake your pie on top of it so that the base benefits from the direct heat. Another tip is to add some ground almonds mixed with 1 tablespoon of cornflour to your raw fruit for about an hour before cooking, this will help to absorb the fruit juices. Don’t forget the amount of sugar you need will vary depending on how sweet and ripe your fruit is. And finally, the oven needs to be good and hot when the pie goes in, so the pastry can set as the fat melts and not after. https://ichef.bbci.co.uk/images/ic/480xn/p0dgf29x.jpg Make enough pastry Sometimes it’s hard to tell how much pastry you need to fill your dish – and believe me, there’s nothing more disheartening than realising you don’t have enough pastry. Use the chart below to ensure you have the correct amount of sweet shortcrust pastry for your tin size – but eggs vary in size, so don’t be afraid to adjust the water up or down slightly depending how it feels. Don't forget to add your pinch of salt, which you can increase or decrease accordingly. Experiment You can of course play around with your shortcrust pastry once you’ve got the hang of it, you could add some cardamom for a floral note, or some ginger to complement a rhubarb pie. I like to add nigella seeds to my pastry for my potato and cauliflower curry pie, it adds flavour but is also visually impressive. Plus pastry freezes really well, so if you have surplus, you can put it in the freezer and have it on hand to magic up something special in no time at all. Have fun experimenting, allow your kitchen to be the place that you take time to slow down, and be present, and you’ll have something delicious to show for it."
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} | 7d693c66eb0078ee0dc5c703c4ab0ba6e4c4a358242e21e832f6e5986c3f76f1 | Stuffed aubergine rolls recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedaubergineroll_85751_16x9.jpg Aubergines stuffed with ricotta and baked in a rich tomato sauce make a delicious vegetarian dinner. Serve with green salad and crusty bread. 2 aubergines, cut lengthways into 0.5cm/¼ in thick stripssalt and freshly ground black pepperolive oil, for brushing 2 aubergines, cut lengthways into 0.5cm/¼ in thick strips salt and freshly ground black pepper olive oil, for brushing 150g/5oz ricotta150g/5oz buffalo mozzarellapinch freshly grated nutmeg2 spring onions, finely chopped 150g/5oz ricotta 150g/5oz buffalo mozzarella pinch freshly grated nutmeg 2 spring onions, finely chopped 1 tbsp extra virgin olive oil450g/1lb cherry tomatoes, halved1 garlic clove, crushedpinch sugarsalt and freshly ground black pepper 1 tbsp extra virgin olive oil 450g/1lb cherry tomatoes, halved 1 garlic clove, crushed pinch sugar salt and freshly ground black pepper Method Preheat the oven to 180C/355F/Gas 4.Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down.Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.To serve, spoon the rolls onto plates. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper. Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt. Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt. To serve, spoon the rolls onto plates. To serve, spoon the rolls onto plates. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedaubergineroll_85751_16x9.jpg Aubergines stuffed with ricotta and baked in a rich tomato sauce make a delicious vegetarian dinner. Serve with green salad and crusty bread. 2 aubergines, cut lengthways into 0.5cm/¼ in thick stripssalt and freshly ground black pepperolive oil, for brushing 2 aubergines, cut lengthways into 0.5cm/¼ in thick strips salt and freshly ground black pepper olive oil, for brushing 150g/5oz ricotta150g/5oz buffalo mozzarellapinch freshly grated nutmeg2 spring onions, finely chopped 150g/5oz ricotta 150g/5oz buffalo mozzarella pinch freshly grated nutmeg 2 spring onions, finely chopped 1 tbsp extra virgin olive oil450g/1lb cherry tomatoes, halved1 garlic clove, crushedpinch sugarsalt and freshly ground black pepper 1 tbsp extra virgin olive oil 450g/1lb cherry tomatoes, halved 1 garlic clove, crushed pinch sugar salt and freshly ground black pepper Method Preheat the oven to 180C/355F/Gas 4.Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down.Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.To serve, spoon the rolls onto plates. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper. Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt. Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt. To serve, spoon the rolls onto plates. To serve, spoon the rolls onto plates."
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} | 260aa75d04c2e2f79e198a0802ccd70d3ad8b6b4ee264eb35ac3ae5e1b63a094 | Easy smoked mackerel fishcakes recipe
An average of 4.0 out of 5 stars from 2 ratings Smoked mackerel fish cakes go well with this zesty chickpea salad. 300g/10½oz mashed potato300g/10½oz smoked mackerel, flaked, any bones removed1 tbsp chopped parsley2 tsp horseradish creamsalt and freshly ground black pepper100g/3½oz plain flour2 free-range eggs, beaten 100g/3½oz polentavegetable oil, for frying 300g/10½oz mashed potato 300g/10½oz smoked mackerel, flaked, any bones removed 1 tbsp chopped parsley 2 tsp horseradish cream salt and freshly ground black pepper 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz polenta vegetable oil, for frying 100g/3½oz ready-made mayonnaise1 lemon, juice and zest100g/3½oz carrot, cooked and cut into cubes100g/3½oz edamame beans100g/3½oz green beans, cooked and chopped100g/3½oz canned chickpeas, drained and rinsed 100g/3½oz ready-made mayonnaise 1 lemon, juice and zest 100g/3½oz carrot, cooked and cut into cubes 100g/3½oz edamame beans 100g/3½oz green beans, cooked and chopped 100g/3½oz canned chickpeas, drained and rinsed Method Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mould the mixture into six equal-sized fishcakes.Chill in the fridge for 20 minutes.Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)For the salad, combine the mayonnaise, lemon zest and juice in a bowl.Add the carrots, edamame beans, green beans and chickpeas and mix well. To serve, place a spoonful of salad onto each plate and top with a hot fishcake. Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mould the mixture into six equal-sized fishcakes. Mould the mixture into six equal-sized fishcakes. Chill in the fridge for 20 minutes. Chill in the fridge for 20 minutes. Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover. Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover. Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.) Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.) For the salad, combine the mayonnaise, lemon zest and juice in a bowl. For the salad, combine the mayonnaise, lemon zest and juice in a bowl. Add the carrots, edamame beans, green beans and chickpeas and mix well. Add the carrots, edamame beans, green beans and chickpeas and mix well. To serve, place a spoonful of salad onto each plate and top with a hot fishcake. To serve, place a spoonful of salad onto each plate and top with a hot fishcake. | {
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"title": "Easy smoked mackerel fishcakes recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Smoked mackerel fish cakes go well with this zesty chickpea salad. 300g/10½oz mashed potato300g/10½oz smoked mackerel, flaked, any bones removed1 tbsp chopped parsley2 tsp horseradish creamsalt and freshly ground black pepper100g/3½oz plain flour2 free-range eggs, beaten 100g/3½oz polentavegetable oil, for frying 300g/10½oz mashed potato 300g/10½oz smoked mackerel, flaked, any bones removed 1 tbsp chopped parsley 2 tsp horseradish cream salt and freshly ground black pepper 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz polenta vegetable oil, for frying 100g/3½oz ready-made mayonnaise1 lemon, juice and zest100g/3½oz carrot, cooked and cut into cubes100g/3½oz edamame beans100g/3½oz green beans, cooked and chopped100g/3½oz canned chickpeas, drained and rinsed 100g/3½oz ready-made mayonnaise 1 lemon, juice and zest 100g/3½oz carrot, cooked and cut into cubes 100g/3½oz edamame beans 100g/3½oz green beans, cooked and chopped 100g/3½oz canned chickpeas, drained and rinsed Method Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mould the mixture into six equal-sized fishcakes.Chill in the fridge for 20 minutes.Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)For the salad, combine the mayonnaise, lemon zest and juice in a bowl.Add the carrots, edamame beans, green beans and chickpeas and mix well. To serve, place a spoonful of salad onto each plate and top with a hot fishcake. Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. Mould the mixture into six equal-sized fishcakes. Mould the mixture into six equal-sized fishcakes. Chill in the fridge for 20 minutes. Chill in the fridge for 20 minutes. Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover. Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover. Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.) Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.) For the salad, combine the mayonnaise, lemon zest and juice in a bowl. For the salad, combine the mayonnaise, lemon zest and juice in a bowl. Add the carrots, edamame beans, green beans and chickpeas and mix well. Add the carrots, edamame beans, green beans and chickpeas and mix well. To serve, place a spoonful of salad onto each plate and top with a hot fishcake. To serve, place a spoonful of salad onto each plate and top with a hot fishcake."
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} | e4c7c0a2ec534a9e1370ecb026c44659e87ad89c1dd3e1328a06a30c56b7fae0 | Chicken tikka wraps recipe
An average of 4.0 out of 5 stars from 2 ratings Don't let the cheese in the chicken tikka marinade throw you - this is an authentic tandoori recipe. 150ml/5fl oz Greek-style yoghurt1 tbsp vegetable oil2.5cm/1in piece fresh ginger, peeled and chopped1 garlic clove, chopped¼-½ tsp red chilli powder, or to taste1 tsp garam masalaGenerous pinch green and black cardamom seeds and fennel seeds, ground together ¾-1 tsp salt, or to taste30g/1oz cheddar cheese, coarsely grated1½ tbsp lemon juice1 free-range egg, beaten 2 rounded tbsp gram flour 150ml/5fl oz Greek-style yoghurt 1 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and chopped 1 garlic clove, chopped ¼-½ tsp red chilli powder, or to taste 1 tsp garam masala Generous pinch green and black cardamom seeds and fennel seeds, ground together ¾-1 tsp salt, or to taste 30g/1oz cheddar cheese, coarsely grated 1½ tbsp lemon juice 1 free-range egg, beaten 2 rounded tbsp gram flour 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubesoil, for brushing2 tbsp melted butter, to baste 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes oil, for brushing 2 tbsp melted butter, to baste ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking½ onion, finely sliced2 tomatoes, finely sliced1 Little Gem lettuce, finely sliced 150ml/5fl oz chutney ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 150ml/5fl oz chutney Method For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking. For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking. To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through. To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through. Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. Recipe tips For this recipe, you'll need ten wooden skewers, soaked in water for half an hour. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings Don't let the cheese in the chicken tikka marinade throw you - this is an authentic tandoori recipe. 150ml/5fl oz Greek-style yoghurt1 tbsp vegetable oil2.5cm/1in piece fresh ginger, peeled and chopped1 garlic clove, chopped¼-½ tsp red chilli powder, or to taste1 tsp garam masalaGenerous pinch green and black cardamom seeds and fennel seeds, ground together ¾-1 tsp salt, or to taste30g/1oz cheddar cheese, coarsely grated1½ tbsp lemon juice1 free-range egg, beaten 2 rounded tbsp gram flour 150ml/5fl oz Greek-style yoghurt 1 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and chopped 1 garlic clove, chopped ¼-½ tsp red chilli powder, or to taste 1 tsp garam masala Generous pinch green and black cardamom seeds and fennel seeds, ground together ¾-1 tsp salt, or to taste 30g/1oz cheddar cheese, coarsely grated 1½ tbsp lemon juice 1 free-range egg, beaten 2 rounded tbsp gram flour 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubesoil, for brushing2 tbsp melted butter, to baste 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes oil, for brushing 2 tbsp melted butter, to baste ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking½ onion, finely sliced2 tomatoes, finely sliced1 Little Gem lettuce, finely sliced 150ml/5fl oz chutney ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 150ml/5fl oz chutney Method For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking. For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking. To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through. To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through. Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve. Recipe tips For this recipe, you'll need ten wooden skewers, soaked in water for half an hour."
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} | 77151f15acbc3490e7833ec05180eeeb91bfe7618a69d90386ad11d8999fae6d | Cialledda salad recipe
An average of 5.0 out of 5 stars from 1 rating Cold bread salad may not sound very appealing in English, but translated into Italian, with lovely ripe tomatoes, garlic, olives, basil and red onion, now you’re talking! 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz)1 small red onion, very finely sliced500g/1lb 2oz very ripe tomatoes1 garlic clove, crushed½ tsp dried oregano2 tbsp olive oilhandful black olivessmall bunch basil, leaves onlysalt and freshly ground black pepper 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz) 1 small red onion, very finely sliced 500g/1lb 2oz very ripe tomatoes 1 garlic clove, crushed ½ tsp dried oregano 2 tbsp olive oil handful black olives small bunch basil, leaves only salt and freshly ground black pepper Method Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside.Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Cold bread salad may not sound very appealing in English, but translated into Italian, with lovely ripe tomatoes, garlic, olives, basil and red onion, now you’re talking! 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz)1 small red onion, very finely sliced500g/1lb 2oz very ripe tomatoes1 garlic clove, crushed½ tsp dried oregano2 tbsp olive oilhandful black olivessmall bunch basil, leaves onlysalt and freshly ground black pepper 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz) 1 small red onion, very finely sliced 500g/1lb 2oz very ripe tomatoes 1 garlic clove, crushed ½ tsp dried oregano 2 tbsp olive oil handful black olives small bunch basil, leaves only salt and freshly ground black pepper Method Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside.Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving."
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} | b0993a15e0723a3ac5fd37a9fe50ae9a46672e29a496ccb4a5e2947eeef7ecf1 | Mussel stew with garlic recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mussel_stew_with_garlic_31460_16x9.jpg Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices - slightly stale is best as it will hold together better. 6 garlic cloves2 free-range egg yolkshalf a lemon, juice onlysalt and pepper1 tsp Dijon mustard200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.) 6 garlic cloves 2 free-range egg yolks half a lemon, juice only salt and pepper 1 tsp Dijon mustard 200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.) 750g/1lb 10oz mussels 2 tbsp olive oil1 onion, thinly sliced 2 bay leaves250ml/9fl oz dry white wine1 leek1 fennel, thinly sliced1 carrot, thinly sliced2 pinches saffron salt and pepper250ml/9fl oz aïoli (see above)large chunks of stale bread, to serve 750g/1lb 10oz mussels 2 tbsp olive oil 1 onion, thinly sliced 2 bay leaves 250ml/9fl oz dry white wine 1 leek 1 fennel, thinly sliced 1 carrot, thinly sliced 2 pinches saffron salt and pepper 250ml/9fl oz aïoli (see above) large chunks of stale bread, to serve Method For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge.For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately.Heat a large pan with a lid over a high heat. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine.Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened.When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid.Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes.Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving.To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. Heat a large pan with a lid over a high heat. Heat a large pan with a lid over a high heat. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. Recommended wines Wine: Domaine Terrebrune Bandol Rosé 2011, Rimauresq Cru Classé Rosé, Côtes de Provence 2011 or Domaine Félines Jourdan, Picpoul de Pinet 2011. Sherry: Waitrose Dry Amontillado, Fernando de Castilla, Classic Amontillado or Lustau, Manzanilla Papirusa. | {
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"title": "Mussel stew with garlic recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mussel_stew_with_garlic_31460_16x9.jpg Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices - slightly stale is best as it will hold together better. 6 garlic cloves2 free-range egg yolkshalf a lemon, juice onlysalt and pepper1 tsp Dijon mustard200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.) 6 garlic cloves 2 free-range egg yolks half a lemon, juice only salt and pepper 1 tsp Dijon mustard 200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.) 750g/1lb 10oz mussels 2 tbsp olive oil1 onion, thinly sliced 2 bay leaves250ml/9fl oz dry white wine1 leek1 fennel, thinly sliced1 carrot, thinly sliced2 pinches saffron salt and pepper250ml/9fl oz aïoli (see above)large chunks of stale bread, to serve 750g/1lb 10oz mussels 2 tbsp olive oil 1 onion, thinly sliced 2 bay leaves 250ml/9fl oz dry white wine 1 leek 1 fennel, thinly sliced 1 carrot, thinly sliced 2 pinches saffron salt and pepper 250ml/9fl oz aïoli (see above) large chunks of stale bread, to serve Method For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge.For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately.Heat a large pan with a lid over a high heat. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine.Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened.When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid.Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes.Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving.To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. Heat a large pan with a lid over a high heat. Heat a large pan with a lid over a high heat. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew. Recommended wines Wine: Domaine Terrebrune Bandol Rosé 2011, Rimauresq Cru Classé Rosé, Côtes de Provence 2011 or Domaine Félines Jourdan, Picpoul de Pinet 2011. Sherry: Waitrose Dry Amontillado, Fernando de Castilla, Classic Amontillado or Lustau, Manzanilla Papirusa."
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} | dfd4c009bd1373158854f7990e417f7df822ed17dc486fafe6779471eae270de | Marinated rosemary lamb steaks with red peppers recipe
An average of 3.9 out of 5 stars from 7 ratings Lamb steaks, cooked in the right way, are tender and full of flavour – and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them. 2 tbsp freshly chopped rosemary leaves2 tbsp olive oil 1 garlic clove, crushed ½ small lemon, juice only 2 tbsp freshly chopped rosemary leaves 2 tbsp olive oil 1 garlic clove, crushed ½ small lemon, juice only 4 x 150g/5½oz lean lamb steaks (from the leg)2 red peppers, quartered and seeds removed4 banana shallots, peeled, trimmed and sliced in half lengthways through the root 1 tbsp olive oil1 tbsp balsamic glaze salt and freshly ground black pepper 4 x 150g/5½oz lean lamb steaks (from the leg) 2 red peppers, quartered and seeds removed 4 banana shallots, peeled, trimmed and sliced in half lengthways through the root 1 tbsp olive oil 1 tbsp balsamic glaze salt and freshly ground black pepper Method Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through.Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through. Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Recipe tips If you prefer to make this dish on the hob only, chargrill the peppers in a griddle pan over a high heat. Alternatively, use a jar of roasted red peppers and simply heat in the pan with the shallots. | {
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"content": "An average of 3.9 out of 5 stars from 7 ratings Lamb steaks, cooked in the right way, are tender and full of flavour – and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them. 2 tbsp freshly chopped rosemary leaves2 tbsp olive oil 1 garlic clove, crushed ½ small lemon, juice only 2 tbsp freshly chopped rosemary leaves 2 tbsp olive oil 1 garlic clove, crushed ½ small lemon, juice only 4 x 150g/5½oz lean lamb steaks (from the leg)2 red peppers, quartered and seeds removed4 banana shallots, peeled, trimmed and sliced in half lengthways through the root 1 tbsp olive oil1 tbsp balsamic glaze salt and freshly ground black pepper 4 x 150g/5½oz lean lamb steaks (from the leg) 2 red peppers, quartered and seeds removed 4 banana shallots, peeled, trimmed and sliced in half lengthways through the root 1 tbsp olive oil 1 tbsp balsamic glaze salt and freshly ground black pepper Method Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through.Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through. Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through. Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve. Recipe tips If you prefer to make this dish on the hob only, chargrill the peppers in a griddle pan over a high heat. Alternatively, use a jar of roasted red peppers and simply heat in the pan with the shallots."
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} | 16667341dd6f86e99116792f5f660fea5d230302aeb5b69e767705251415192c | Prawn, prosciutto and rosemary skewers recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/prawn_prosciutto_and_90203_16x9.jpg Salsa with avocado, ginger and lime packs a lively punch and is the perfect zingy accompaniment to prawns and prosciutto threaded onto rosemary skewers. 2 ripe avocados, halved, stoned, peeled and sliced2 limes, 1 quartered, 1 juiced2 large tomatoes, seeds removed, diced into 1cm/½in pieces5 spring onions, finely sliced1-2 red chillies, seeds removed (for less heat if preferred), very finely diced3cm/1¼in piece fresh root ginger, peeled and finely chopped1 tbsp olive oil 1 small bunch either coriander or basil, roughly chopped (about 2 tbsp each)flaked sea salt and freshly ground black pepper 2 ripe avocados, halved, stoned, peeled and sliced 2 limes, 1 quartered, 1 juiced 2 large tomatoes, seeds removed, diced into 1cm/½in pieces 5 spring onions, finely sliced 1-2 red chillies, seeds removed (for less heat if preferred), very finely diced 3cm/1¼in piece fresh root ginger, peeled and finely chopped 1 tbsp olive oil 1 small bunch either coriander or basil, roughly chopped (about 2 tbsp each) flaked sea salt and freshly ground black pepper 2 slices prosciutto16 raw, peeled, jumbo prawns, deveined8 sticks rosemary, leaves removed from all but the top of each stalk1 tbsp olive oil 2 slices prosciutto 16 raw, peeled, jumbo prawns, deveined 8 sticks rosemary, leaves removed from all but the top of each stalk 1 tbsp olive oil Method For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on.Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next.Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on. Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next. Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next. Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. Recipe tips Home-grown rosemary is more likely to have woody stalks than shop bought and will be easier to use as skewers. | {
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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_832/recipes/prawn_prosciutto_and_90203_16x9.jpg Salsa with avocado, ginger and lime packs a lively punch and is the perfect zingy accompaniment to prawns and prosciutto threaded onto rosemary skewers. 2 ripe avocados, halved, stoned, peeled and sliced2 limes, 1 quartered, 1 juiced2 large tomatoes, seeds removed, diced into 1cm/½in pieces5 spring onions, finely sliced1-2 red chillies, seeds removed (for less heat if preferred), very finely diced3cm/1¼in piece fresh root ginger, peeled and finely chopped1 tbsp olive oil 1 small bunch either coriander or basil, roughly chopped (about 2 tbsp each)flaked sea salt and freshly ground black pepper 2 ripe avocados, halved, stoned, peeled and sliced 2 limes, 1 quartered, 1 juiced 2 large tomatoes, seeds removed, diced into 1cm/½in pieces 5 spring onions, finely sliced 1-2 red chillies, seeds removed (for less heat if preferred), very finely diced 3cm/1¼in piece fresh root ginger, peeled and finely chopped 1 tbsp olive oil 1 small bunch either coriander or basil, roughly chopped (about 2 tbsp each) flaked sea salt and freshly ground black pepper 2 slices prosciutto16 raw, peeled, jumbo prawns, deveined8 sticks rosemary, leaves removed from all but the top of each stalk1 tbsp olive oil 2 slices prosciutto 16 raw, peeled, jumbo prawns, deveined 8 sticks rosemary, leaves removed from all but the top of each stalk 1 tbsp olive oil Method For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on.Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next.Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total. If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the prawns on. Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next. Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next. Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. Once all the prawns are cooked, divide the salsa between four serving plates. Sit two prawn skewers on top and add a lime wedge for squeezing onto each one. Garnish with the reserved coriander (or basil) leaves and serve. Recipe tips Home-grown rosemary is more likely to have woody stalks than shop bought and will be easier to use as skewers."
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} | fb9ad5ba148668e4697005be4012bf0388dce6209fde2cae7f8b7d29d8c11cd2 | How much sugar is hiding in your health food?
https://ichef.bbci.co.uk/images/ic/480xn/p06w8xpg.jpg Lots of us are on a quest to eat more healthily in January. But what if the 'health' foods we choose are actually scuppering our resolutions? On average, we eat a massive 70% more sugar than the recommended intake. We all know that most biscuits, cakes and fizzy drinks are jam-packed with sugar, but it's surprising how much sugar is hiding in 'health' foods. Here's what to look out for. 'Lower sugar' on the label 'Reduced sugar' or 'lower sugar' isn't the same as low in sugar. Always check the ingredients and nutrition details on the label. According to the NHS: 22.5g or more of total sugars per 100g is high5g or less of total sugars per 100g is low 22.5g or more of total sugars per 100g is high 5g or less of total sugars per 100g is low When 'low-fat' equals 'high-sugar' When manufacturers reduce the fat to make 'low-' or 'no-fat' products, they often add sugar to compensate. Some 'low-fat' foods contain more than six times the amount of sugar than their 'full-fat' counterparts. There is also evidence that we eat more if a food is described as ‘low-fat’ – as much as 28% more! https://ichef.bbci.co.uk/images/ic/480xn/p06szr79.jpg Experts warn some low-fat yoghurts, particularly fruity yoghurts, could contribute to obesity, tooth decay and other health problems due to their high sugar content. Choose yoghurt with no added sugar and add fresh fruit for your sweet tooth, if needed. Rice cakes are a low-fat snack, but when covered in yoghurt or chocolate, they become a sugar-laden treat. https://ichef.bbci.co.uk/images/ic/480xn/p06szr79.jpg 'Natural' sugar on the label There’s no legal definition for 'natural', but we often consider it to indicate that the sugar in a food is better or healthier than other sugars. What's the truth behind 'natural' sugars? Honey contains some vitamins and minerals, but 1 teaspoon of honey contains 6 grams of sugar, compared to the 4 grams found in 1 teaspoon of granulated sugar. Honey does taste slightly sweeter, so you might be able to use less of it to get the same amount of sweetness, but if you use the same amount it is not a low-sugar option. Maple syrup has been poured on pancakes for decades, but in recent years it has been seen as a healthier alternative to sugar. Most maple syrup is produced by boiling maple tree sap. It might contain fewer additives than some sugars, but it is still sugar. Agave syrup is a relative newcomer to the ‘natural’ sugar scene, but it is derived using a similar method to sugar cane or beet. When the plant is processed into syrup, any healthy, naturally occurring enzymes are transformed into fructose. Fruit juice is classed as a free sugar and is added to products as such. As a drink, it comes packaged with vitamins and minerals, so if drunk in moderation (150ml glass) with a meal, it helps you to get your 5-a-day. Fun fact: pulp v no pulp actually makes very little difference. Other names to look for on labels are glucose, fructose, sucrose, maltose, molasses, hydrolysed starch, maltodextrin and high fructose corn syrup. https://ichef.bbci.co.uk/images/ic/480xn/p06szqbv.jpg Sugar for breakfast Cereal. It’s easy to fall for marketing ploys plastered all over 'natural', 'simple', 'authentic', 'high-fibre' cereals, particularly granola. But this is a distraction from their high-sugar content. One survey found that 32 out of 50 breakfast cereals are high in sugar. ‘Serving’ sizes differ from brand to brand, making it difficult to compare how much sugar they contain, and they rarely give a realistic impression of how much someone will eat in one sitting. Always look at the nutritional information per 100g and be aware that if there is sugar in the nutritional information but no sugar or alternative in the ingredients, it is likely to come from dried fruit. Cereal bars are often considered to be a healthy, fibre-packed snack, but many can be high in sugar. If you grab a bar for breakfast or include one in a lunchbox, check the ingredients and nutrition label first. Naturally dried fruit is a healthier form of sugar because it comes packaged with fibre and vitamins. However, some dried fruits, such as cranberries, are soaked in sugar before being allowed to dehydrate. In all dried fruits the sugar is at a higher concentration than in fresh fruit because the water is removed during the processing. You can also wolf down more; a small box of raisins contains the around 90 grapes! Get healthy snack recipesGet healthy breakfast ideas Get healthy snack recipes Get healthy breakfast ideas https://ichef.bbci.co.uk/images/ic/480xn/p06sztw3.jpg Sugar in energy bars and drinks The term 'high-protein' has become synonymous with health. However, protein drinks, bars and balls can contain lots of sugar. This is often disguised as 'natural' sugar, but don't be fooled. In energy bars the name says it all – energy! This means calories and often sugar. Tuck into one of these and you might be getting more than 100% of your daily intake from a quick snack. If you’re concerned about sugar and want to consume a lot of energy in a bar, try these recipes. Sports drinks often contain a similar amount of sugar to fizzy drinks. Some contain more than 13 teaspoons per bottle – almost twice the recommended daily amount. These 'thirst-quenching' drinks 'with vitamins and minerals' to restore energy, are only useful to elite athletes. These buzzwords are a distraction to make you think you're getting a sweet deal. https://ichef.bbci.co.uk/images/ic/480xn/p06szwtn.jpg What about sweeteners? Some studies suggest if you eat sweet things, your appetite increases because the brain's 'sugar reward' pathways are activated, regardless of whether the food or drink is artificially sweetened or not. This can cause you to snack more which will make avoiding sugars harder. https://ichef.bbci.co.uk/images/ic/480xn/p06szwm2.jpg How to reduce your sugar intake Added free sugars should make up no more than 5% of your diet. Re-educating yourself about where free sugars are prevalent and how to read food labels will motivate you to reduce your sugar intake. Once you have decreased your sugar consumption, over time you will crave less sugar. It doesn’t have to be an all-or-nothing approach, slowly ease your intake of free sugars to the recommended limits. If you're still confused, you can read our guide to free-sugars and here is a quiz summary. Free sugars Free sugars are the sugars added to foods and drinks by manufacturers, cooks and consumers. As well as sugar, they include honey, syrups and fruit juices. These are the sugars we need to eat less of. Non-free sugars Sugars in fresh and frozen fruit and vegetables and dairy products are not free sugars. This is because the fibre and water in these foods slows down your digestion and absorption of the sugars, preventing you from getting a sugar spike. Fibre also limits the amount you can eat because it makes you full. How much sugar is OK? Added free sugars should make up no more than 5% of the calories you get from food and drink each day. This is estimated to be 30g, or roughly 7 sugar cubes (7 tsp), per day for those aged 11 and over. https://ichef.bbci.co.uk/images/ic/480xn/p06szwp4.jpg 3 tips to reading packaging Nutrition labels do not provide information about added sugar, just total sugars, which includes both free and non-free sugars. This can be found under carbohydrates (of which sugars). It’s a good place to start but remember these tips. The higher up 'sugars' or sugar products such as 'natural' sugars are on an ingredients label, the greater the proportion of sugar in the food.Sugar has many names, so check the carbohydrates (of which sugars) figure in the nutrition box. Anything above 22.5g of sugar per 100g is classed as high and anything below 5g per 100g is classed as low.Check out the health claims on packaging. If it seems too good to be true, it probably is. The higher up 'sugars' or sugar products such as 'natural' sugars are on an ingredients label, the greater the proportion of sugar in the food. Sugar has many names, so check the carbohydrates (of which sugars) figure in the nutrition box. Anything above 22.5g of sugar per 100g is classed as high and anything below 5g per 100g is classed as low. Check out the health claims on packaging. If it seems too good to be true, it probably is. | {
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"title": "How much sugar is hiding in your health food?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p06w8xpg.jpg Lots of us are on a quest to eat more healthily in January. But what if the 'health' foods we choose are actually scuppering our resolutions? On average, we eat a massive 70% more sugar than the recommended intake. We all know that most biscuits, cakes and fizzy drinks are jam-packed with sugar, but it's surprising how much sugar is hiding in 'health' foods. Here's what to look out for. 'Lower sugar' on the label 'Reduced sugar' or 'lower sugar' isn't the same as low in sugar. Always check the ingredients and nutrition details on the label. According to the NHS: 22.5g or more of total sugars per 100g is high5g or less of total sugars per 100g is low 22.5g or more of total sugars per 100g is high 5g or less of total sugars per 100g is low When 'low-fat' equals 'high-sugar' When manufacturers reduce the fat to make 'low-' or 'no-fat' products, they often add sugar to compensate. Some 'low-fat' foods contain more than six times the amount of sugar than their 'full-fat' counterparts. There is also evidence that we eat more if a food is described as ‘low-fat’ – as much as 28% more! https://ichef.bbci.co.uk/images/ic/480xn/p06szr79.jpg Experts warn some low-fat yoghurts, particularly fruity yoghurts, could contribute to obesity, tooth decay and other health problems due to their high sugar content. Choose yoghurt with no added sugar and add fresh fruit for your sweet tooth, if needed. Rice cakes are a low-fat snack, but when covered in yoghurt or chocolate, they become a sugar-laden treat. https://ichef.bbci.co.uk/images/ic/480xn/p06szr79.jpg 'Natural' sugar on the label There’s no legal definition for 'natural', but we often consider it to indicate that the sugar in a food is better or healthier than other sugars. What's the truth behind 'natural' sugars? Honey contains some vitamins and minerals, but 1 teaspoon of honey contains 6 grams of sugar, compared to the 4 grams found in 1 teaspoon of granulated sugar. Honey does taste slightly sweeter, so you might be able to use less of it to get the same amount of sweetness, but if you use the same amount it is not a low-sugar option. Maple syrup has been poured on pancakes for decades, but in recent years it has been seen as a healthier alternative to sugar. Most maple syrup is produced by boiling maple tree sap. It might contain fewer additives than some sugars, but it is still sugar. Agave syrup is a relative newcomer to the ‘natural’ sugar scene, but it is derived using a similar method to sugar cane or beet. When the plant is processed into syrup, any healthy, naturally occurring enzymes are transformed into fructose. Fruit juice is classed as a free sugar and is added to products as such. As a drink, it comes packaged with vitamins and minerals, so if drunk in moderation (150ml glass) with a meal, it helps you to get your 5-a-day. Fun fact: pulp v no pulp actually makes very little difference. Other names to look for on labels are glucose, fructose, sucrose, maltose, molasses, hydrolysed starch, maltodextrin and high fructose corn syrup. https://ichef.bbci.co.uk/images/ic/480xn/p06szqbv.jpg Sugar for breakfast Cereal. It’s easy to fall for marketing ploys plastered all over 'natural', 'simple', 'authentic', 'high-fibre' cereals, particularly granola. But this is a distraction from their high-sugar content. One survey found that 32 out of 50 breakfast cereals are high in sugar. ‘Serving’ sizes differ from brand to brand, making it difficult to compare how much sugar they contain, and they rarely give a realistic impression of how much someone will eat in one sitting. Always look at the nutritional information per 100g and be aware that if there is sugar in the nutritional information but no sugar or alternative in the ingredients, it is likely to come from dried fruit. Cereal bars are often considered to be a healthy, fibre-packed snack, but many can be high in sugar. If you grab a bar for breakfast or include one in a lunchbox, check the ingredients and nutrition label first. Naturally dried fruit is a healthier form of sugar because it comes packaged with fibre and vitamins. However, some dried fruits, such as cranberries, are soaked in sugar before being allowed to dehydrate. In all dried fruits the sugar is at a higher concentration than in fresh fruit because the water is removed during the processing. You can also wolf down more; a small box of raisins contains the around 90 grapes! Get healthy snack recipesGet healthy breakfast ideas Get healthy snack recipes Get healthy breakfast ideas https://ichef.bbci.co.uk/images/ic/480xn/p06sztw3.jpg Sugar in energy bars and drinks The term 'high-protein' has become synonymous with health. However, protein drinks, bars and balls can contain lots of sugar. This is often disguised as 'natural' sugar, but don't be fooled. In energy bars the name says it all – energy! This means calories and often sugar. Tuck into one of these and you might be getting more than 100% of your daily intake from a quick snack. If you’re concerned about sugar and want to consume a lot of energy in a bar, try these recipes. Sports drinks often contain a similar amount of sugar to fizzy drinks. Some contain more than 13 teaspoons per bottle – almost twice the recommended daily amount. These 'thirst-quenching' drinks 'with vitamins and minerals' to restore energy, are only useful to elite athletes. These buzzwords are a distraction to make you think you're getting a sweet deal. https://ichef.bbci.co.uk/images/ic/480xn/p06szwtn.jpg What about sweeteners? Some studies suggest if you eat sweet things, your appetite increases because the brain's 'sugar reward' pathways are activated, regardless of whether the food or drink is artificially sweetened or not. This can cause you to snack more which will make avoiding sugars harder. https://ichef.bbci.co.uk/images/ic/480xn/p06szwm2.jpg How to reduce your sugar intake Added free sugars should make up no more than 5% of your diet. Re-educating yourself about where free sugars are prevalent and how to read food labels will motivate you to reduce your sugar intake. Once you have decreased your sugar consumption, over time you will crave less sugar. It doesn’t have to be an all-or-nothing approach, slowly ease your intake of free sugars to the recommended limits. If you're still confused, you can read our guide to free-sugars and here is a quiz summary. Free sugars Free sugars are the sugars added to foods and drinks by manufacturers, cooks and consumers. As well as sugar, they include honey, syrups and fruit juices. These are the sugars we need to eat less of. Non-free sugars Sugars in fresh and frozen fruit and vegetables and dairy products are not free sugars. This is because the fibre and water in these foods slows down your digestion and absorption of the sugars, preventing you from getting a sugar spike. Fibre also limits the amount you can eat because it makes you full. How much sugar is OK? Added free sugars should make up no more than 5% of the calories you get from food and drink each day. This is estimated to be 30g, or roughly 7 sugar cubes (7 tsp), per day for those aged 11 and over. https://ichef.bbci.co.uk/images/ic/480xn/p06szwp4.jpg 3 tips to reading packaging Nutrition labels do not provide information about added sugar, just total sugars, which includes both free and non-free sugars. This can be found under carbohydrates (of which sugars). It’s a good place to start but remember these tips. The higher up 'sugars' or sugar products such as 'natural' sugars are on an ingredients label, the greater the proportion of sugar in the food.Sugar has many names, so check the carbohydrates (of which sugars) figure in the nutrition box. Anything above 22.5g of sugar per 100g is classed as high and anything below 5g per 100g is classed as low.Check out the health claims on packaging. If it seems too good to be true, it probably is. The higher up 'sugars' or sugar products such as 'natural' sugars are on an ingredients label, the greater the proportion of sugar in the food. Sugar has many names, so check the carbohydrates (of which sugars) figure in the nutrition box. Anything above 22.5g of sugar per 100g is classed as high and anything below 5g per 100g is classed as low. Check out the health claims on packaging. If it seems too good to be true, it probably is."
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For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight.To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils.Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry.Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4.For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices.Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely.Serve at room temperature, with whipped double cream. For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight. For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight. To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes. Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices. For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices. Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely. Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely. Serve at room temperature, with whipped double cream. Serve at room temperature, with whipped double cream. | {
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"title": "Chocolate and prune tart recipe",
"content": "For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight.To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils.Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry.Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4.For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices.Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely.Serve at room temperature, with whipped double cream. For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight. For the filling, put the prunes, brandy and vanilla in a bowl. Pour on the boiling water and leave to soak for several hours or overnight. To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, sift the flour, icing sugar and cocoa together. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes. Mix the egg yolk with the lemon juice and water. Use a table knife to work the liquid into the flour. Add a splash more water if you need to. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for at least 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Roll out the pastry on a lightly floured surface large enough to line a 23cm/9in loose-based tart tin, 3.5cm/1½in deep, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Line the pastry with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry. Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for about eight minutes, or until the pastry looks dry. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 180C/350F/Gas 4. For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices. For the filling, put the chocolate and cream in a basin over a pan of simmering water, without letting the basin touch the water. Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to remove any lumps. Stir in the prunes and any soaking juices. Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely. Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in the centre. Leave in the tin to cool completely. Serve at room temperature, with whipped double cream. Serve at room temperature, with whipped double cream."
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} | 087fe464e6d038f26c102e0a227954d6f105035697b5194a91bf87341d15d82d | Gnocchi con granseola recipe
An average of 5.0 out of 5 stars from 3 ratings A classic Venetian dish, granseola is actually spider crab meat. This is hard to come by so do feel free to use white crab meat instead. The flavour that makes this dish for me is the Byzantine spice mix. 1 slice of nutmegpinch of coriander seeds4 cloves 1cm/½in cinnamon stickpinch of ground ginger1 green cardamom pod, seeds only⅛ tsp turmeric⅛ tsp chilli powder 1 slice of nutmeg pinch of coriander seeds 4 cloves 1cm/½in cinnamon stick pinch of ground ginger 1 green cardamom pod, seeds only ⅛ tsp turmeric ⅛ tsp chilli powder 225g/8oz floury potatoes, in their skins80g/2¾oz plain flour¼ tsp salt½ free-range egg, beaten (approximately 20g/¾oz) 225g/8oz floury potatoes, in their skins 80g/2¾oz plain flour ¼ tsp salt ½ free-range egg, beaten (approximately 20g/¾oz) 2 tbsp olive oil1 small garlic clove250g/9oz prawn heads and shells1 tbsp tomato purée½ tsp salt 2 tbsp olive oil 1 small garlic clove 250g/9oz prawn heads and shells 1 tbsp tomato purée ½ tsp salt 5 tbsp olive oil½ small onion, grated1 garlic clove, gratedpinch chilli flakes¼ tsp Byzantine spice mix300ml/10fl oz prawn stockknob of buttersmall handful finely chopped flatleaf parsley200g/7oz white crab meat 5 tbsp olive oil ½ small onion, grated 1 garlic clove, grated pinch chilli flakes ¼ tsp Byzantine spice mix 300ml/10fl oz prawn stock knob of butter small handful finely chopped flatleaf parsley 200g/7oz white crab meat Method Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside.When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside.For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter.Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm.Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Preheat the oven to180C/160C Fan/Gas 4. Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. | {
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"title": "Gnocchi con granseola recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A classic Venetian dish, granseola is actually spider crab meat. This is hard to come by so do feel free to use white crab meat instead. The flavour that makes this dish for me is the Byzantine spice mix. 1 slice of nutmegpinch of coriander seeds4 cloves 1cm/½in cinnamon stickpinch of ground ginger1 green cardamom pod, seeds only⅛ tsp turmeric⅛ tsp chilli powder 1 slice of nutmeg pinch of coriander seeds 4 cloves 1cm/½in cinnamon stick pinch of ground ginger 1 green cardamom pod, seeds only ⅛ tsp turmeric ⅛ tsp chilli powder 225g/8oz floury potatoes, in their skins80g/2¾oz plain flour¼ tsp salt½ free-range egg, beaten (approximately 20g/¾oz) 225g/8oz floury potatoes, in their skins 80g/2¾oz plain flour ¼ tsp salt ½ free-range egg, beaten (approximately 20g/¾oz) 2 tbsp olive oil1 small garlic clove250g/9oz prawn heads and shells1 tbsp tomato purée½ tsp salt 2 tbsp olive oil 1 small garlic clove 250g/9oz prawn heads and shells 1 tbsp tomato purée ½ tsp salt 5 tbsp olive oil½ small onion, grated1 garlic clove, gratedpinch chilli flakes¼ tsp Byzantine spice mix300ml/10fl oz prawn stockknob of buttersmall handful finely chopped flatleaf parsley200g/7oz white crab meat 5 tbsp olive oil ½ small onion, grated 1 garlic clove, grated pinch chilli flakes ¼ tsp Byzantine spice mix 300ml/10fl oz prawn stock knob of butter small handful finely chopped flatleaf parsley 200g/7oz white crab meat Method Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside.When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside.For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter.Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm.Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Preheat the oven to180C/160C Fan/Gas 4. Preheat the oven to180C/160C Fan/Gas 4. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. For the spice mix, put all of the ingredients in a pestle and mortar and pound to a smooth mix. Alternatively use an electric spice grinder. Store in an airtight tin or box. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Bake the potatoes for 50 minutes, or until very soft and leave to cool. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. Meanwhile, make the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells and set the stock aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the flour, salt and egg to make a firm dough. Roll the mixture into 1cm/½in thick sausages, cut into 2cm/¾in lengths. Cover and set aside. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. For the sauce, heat the olive oil in a pan over a medium heat and sweat the onion and garlic for 5 minutes, or until soft. Add the chilli flakes and Byzantine spice mix and stir for 1 minute. Add the prawn stock, bring to a simmer to reduce down a little, then whisk in the knob of butter. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Bring a pot of salted water to the boil. Boil the gnocchi for 3 minutes, or until they rise to the surface. Drain and keep warm. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve. Stir the parsley and crab meat into the sauce, then pour over the cooked gnocchi and serve."
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} | ada8bea708a7dde551a83d8169dde48cd31332f653250542a078530f7a38138a | Nadiya: “Baking has always been therapy for me”
Since Nadiya Hussain was crowned champion of The Great British Bake Off she's gone from success to success. But in her darker moments, it's still baking that gets her through. https://ichef.bbci.co.uk/images/ic/480xn/p08qhxyq.jpg “It’s never really been about the cake" “When I started to bake it was a distraction… and I fell into it without realising that I enjoyed it or was good at it. It’s been the ‘thing’ ever since to help me [when I’m sad or anxious], especially in the last five years. Baking’s always been about therapy… It’s never really been about the cake." Between testing recipes, writing cookbooks, raising a family and filming, stress can build up. "I step back and bake banana bread and feel a moment of calm. I love that baking has that effect, and I know a lot of people out there will share the same sentiment. “It’s so methodical, and when you’ve got a recipe you’re following, it almost forces you to come out of whatever kind of emotional trance you’re in. It allows you to think about something and only that. It’s such an inclusive activity, and I love that as a nation it is an important tool for our socialisation and mental health, especially now, when we’ve been through lockdown”. “Bake, make mistakes, improve” Nadiya wasn't always a star baker. Practice transformed her interest in baking into a skill, and she didn't let a few disasters stop her. “When anyone says, ‘How do you improve in the kitchen?’ I reply, ‘Bake! Make mistakes, improve, and you come out the other end feeling much more confident!'” “Other than baking at school, the first thing I baked was a cake for my husband. I literally threw food colouring at it thinking it would be really cool, and I made this horrible red cake in which you could absolutely taste the food colouring. I didn’t know that then, but I know that now! “The oven temperature was really uneven, so the cake climbed up one side of the tin and was really thin on the other side, so it baked on one side but not the other. But my husband ate the whole thing. Then I ventured into cupcakes and did strawberry and cream, and over-mixed the batter so they were like hockey pucks. They were disgusting, but again he managed to eat them. “I used to really struggle with macaroons too. I remember there was a night I refused to let go, and I was like, ‘No, I’m gonna get this right, this is gonna work!’. Buying ground almonds is not cheap, so I remember literally crying over my bin with these failed attempts. Mind you, because of the pastel colours, it was the most beautiful bin I’ve ever had and it smelt beautiful. But I was so upset because I couldn’t make them work. Then, when it was really early into the morning, on the eleventh attempt, I got it. And I was like ‘yessssss!’. “Once you’ve made all those mistakes, that’s when you really find confidence in the kitchen, because you learn how to correct them." Beginner recipes to try Cheese sconesApple palm piesEasy lemon drizzle cakeEasy brownies Cheese scones Apple palm pies Easy lemon drizzle cake Easy brownies https://ichef.bbci.co.uk/images/ic/480xn/p08qb3fj.jpg Nadiya’s take on the traditional Victoria sponge. “Be brave” “Baking isn’t something that we grew up with. I almost have this disregard for tradition because we never had that concept of having tea and cake. So, I don’t find it difficult to take a recipe and say, ‘Oh, I don’t like that, I’m taking it out,’ or ‘I’m doing this instead’. “Who says I can’t switch strawberry jam to mango? Why can’t I add flavours that I grew up with or the things that I really enjoy? “Of course, we should totally honour recipes we’ve grown up with or been shown by our elders. But there’s nothing to say we can’t change them up a bit. I grew up in a Bangladeshi house, and I take recipes my mum made, and I say ‘I’ve done this’ [made changes], and honestly, the look of disappointment on her face is unreal! There’s a moment I think, ‘Oh, it would be really nice to just leave that recipe alone’. And then do I listen to myself? Absolutely not! “Recipes are there to be mucked around with, and that’s what I encourage everyone to do – take a recipe you’re confident with and give it a twist, make it yours. “Be brave and think about what makes you happy and what you like to eat. I love Victoria sponge, but I make a mango and coconut cake with yoghurt and it’s light and has a freshness to it, and then it’s sandwiched with a German buttercream that is really simple, made out of custard. Then I put mango in it and toasted coconut, and fresh mango in the filling. So it’s all the flavours I grew up with, with all the rules of a Victoria sponge – almost. Nadiya's flavour twists to try Peanut butter and jelly traybakeBanana tarte tatinChocolate fruit cobblerFennel and blueberry Welsh cakes Peanut butter and jelly traybake Banana tarte tatin Chocolate fruit cobbler Fennel and blueberry Welsh cakes https://ichef.bbci.co.uk/images/ic/480xn/p08qb3fj.jpg Nadiya’s take on the traditional Victoria sponge. https://ichef.bbci.co.uk/images/ic/480xn/p09611zj.jpg Make the most of what you have “I don’t want a million ingredients, but I’m a firm believer in whatever you use, know how to use it and respect it. Whenever there’s something new – a new spice, a new vegetable, new ingredient – I ask myself, ‘How do I get the best out of this?’. It might be something simple like roasting it, toasting it, grinding it or pulsing it. Think about how you’re going to extract all that flavour, because it doesn’t take much. “Things like nuts, it’s great they add texture, but remember they’ve got this delicious creamy nutty oil, so toast them. It’s the little things, the little steps, that make all the difference to your bake. If you’re using spices, toast those spices before you grind them, whether you’re making a savoury or sweet bake. “I think that’s where people are slightly afraid of cooking or baking – where they think they have to throw 15 ingredients into it. You don’t have to have all the best ingredients, you just have to know how to extract the flavour from them, and I hope that’s what people get from the show. Not only do they get a lovely recipe, but also I hope it gives them the confidence to believe that, ‘If she can do that, I can do that’. That’s what’s really important.” Simple recipes with a little extra Spotted dick soda breadRaspberry amarettiGinger florentinesCherry jam turnover tarts Spotted dick soda bread Raspberry amaretti Ginger florentines Cherry jam turnover tarts https://ichef.bbci.co.uk/images/ic/480xn/p08qflwj.jpg Blueberry scone pizza, from episode one of Nadiya Bakes. Be grateful, be confident With life so unpredictable, Nadiya's taken to appreciating the twists and turns. “I think children are the stopwatch of life. As they grow, you feel like everything just speeds up. In five years their lives have changed so much, in a way nobody had planned because none of this was planned. This wasn’t meant to be my job, my career. But my goodness, I pinch myself every single day and I can’t quite believe I’m doing it. “Over lockdown I had to teach myself that luck has a certain role, to a point, and you should feel grateful. But luck can only take you so far – you have to actually be good at what you do, and I have to constantly tell myself that and believe it. The more I believe it, the better I am. This is something I encourage whenever I speak to anyone: feel confident in your own abilities.” Recipes to build your confidence Cranberry and chilli brioche wreathBack-to-front baked cheesecakeChicken pithivierChocolate caramel flan Cranberry and chilli brioche wreath Back-to-front baked cheesecake Chicken pithivier Chocolate caramel flan Nadiya Bakes, Nadiya's Time to Eat and Nadiya's American Adventure are on BBC iPlayer. | {
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"content": "Since Nadiya Hussain was crowned champion of The Great British Bake Off she's gone from success to success. But in her darker moments, it's still baking that gets her through. https://ichef.bbci.co.uk/images/ic/480xn/p08qhxyq.jpg “It’s never really been about the cake\" “When I started to bake it was a distraction… and I fell into it without realising that I enjoyed it or was good at it. It’s been the ‘thing’ ever since to help me [when I’m sad or anxious], especially in the last five years. Baking’s always been about therapy… It’s never really been about the cake.\" Between testing recipes, writing cookbooks, raising a family and filming, stress can build up. \"I step back and bake banana bread and feel a moment of calm. I love that baking has that effect, and I know a lot of people out there will share the same sentiment. “It’s so methodical, and when you’ve got a recipe you’re following, it almost forces you to come out of whatever kind of emotional trance you’re in. It allows you to think about something and only that. It’s such an inclusive activity, and I love that as a nation it is an important tool for our socialisation and mental health, especially now, when we’ve been through lockdown”. “Bake, make mistakes, improve” Nadiya wasn't always a star baker. Practice transformed her interest in baking into a skill, and she didn't let a few disasters stop her. “When anyone says, ‘How do you improve in the kitchen?’ I reply, ‘Bake! Make mistakes, improve, and you come out the other end feeling much more confident!'” “Other than baking at school, the first thing I baked was a cake for my husband. I literally threw food colouring at it thinking it would be really cool, and I made this horrible red cake in which you could absolutely taste the food colouring. I didn’t know that then, but I know that now! “The oven temperature was really uneven, so the cake climbed up one side of the tin and was really thin on the other side, so it baked on one side but not the other. But my husband ate the whole thing. Then I ventured into cupcakes and did strawberry and cream, and over-mixed the batter so they were like hockey pucks. They were disgusting, but again he managed to eat them. “I used to really struggle with macaroons too. I remember there was a night I refused to let go, and I was like, ‘No, I’m gonna get this right, this is gonna work!’. Buying ground almonds is not cheap, so I remember literally crying over my bin with these failed attempts. Mind you, because of the pastel colours, it was the most beautiful bin I’ve ever had and it smelt beautiful. But I was so upset because I couldn’t make them work. Then, when it was really early into the morning, on the eleventh attempt, I got it. And I was like ‘yessssss!’. “Once you’ve made all those mistakes, that’s when you really find confidence in the kitchen, because you learn how to correct them.\" Beginner recipes to try Cheese sconesApple palm piesEasy lemon drizzle cakeEasy brownies Cheese scones Apple palm pies Easy lemon drizzle cake Easy brownies https://ichef.bbci.co.uk/images/ic/480xn/p08qb3fj.jpg Nadiya’s take on the traditional Victoria sponge. “Be brave” “Baking isn’t something that we grew up with. I almost have this disregard for tradition because we never had that concept of having tea and cake. So, I don’t find it difficult to take a recipe and say, ‘Oh, I don’t like that, I’m taking it out,’ or ‘I’m doing this instead’. “Who says I can’t switch strawberry jam to mango? Why can’t I add flavours that I grew up with or the things that I really enjoy? “Of course, we should totally honour recipes we’ve grown up with or been shown by our elders. But there’s nothing to say we can’t change them up a bit. I grew up in a Bangladeshi house, and I take recipes my mum made, and I say ‘I’ve done this’ [made changes], and honestly, the look of disappointment on her face is unreal! There’s a moment I think, ‘Oh, it would be really nice to just leave that recipe alone’. And then do I listen to myself? Absolutely not! “Recipes are there to be mucked around with, and that’s what I encourage everyone to do – take a recipe you’re confident with and give it a twist, make it yours. “Be brave and think about what makes you happy and what you like to eat. I love Victoria sponge, but I make a mango and coconut cake with yoghurt and it’s light and has a freshness to it, and then it’s sandwiched with a German buttercream that is really simple, made out of custard. Then I put mango in it and toasted coconut, and fresh mango in the filling. So it’s all the flavours I grew up with, with all the rules of a Victoria sponge – almost. Nadiya's flavour twists to try Peanut butter and jelly traybakeBanana tarte tatinChocolate fruit cobblerFennel and blueberry Welsh cakes Peanut butter and jelly traybake Banana tarte tatin Chocolate fruit cobbler Fennel and blueberry Welsh cakes https://ichef.bbci.co.uk/images/ic/480xn/p08qb3fj.jpg Nadiya’s take on the traditional Victoria sponge. https://ichef.bbci.co.uk/images/ic/480xn/p09611zj.jpg Make the most of what you have “I don’t want a million ingredients, but I’m a firm believer in whatever you use, know how to use it and respect it. Whenever there’s something new – a new spice, a new vegetable, new ingredient – I ask myself, ‘How do I get the best out of this?’. It might be something simple like roasting it, toasting it, grinding it or pulsing it. Think about how you’re going to extract all that flavour, because it doesn’t take much. “Things like nuts, it’s great they add texture, but remember they’ve got this delicious creamy nutty oil, so toast them. It’s the little things, the little steps, that make all the difference to your bake. If you’re using spices, toast those spices before you grind them, whether you’re making a savoury or sweet bake. “I think that’s where people are slightly afraid of cooking or baking – where they think they have to throw 15 ingredients into it. You don’t have to have all the best ingredients, you just have to know how to extract the flavour from them, and I hope that’s what people get from the show. Not only do they get a lovely recipe, but also I hope it gives them the confidence to believe that, ‘If she can do that, I can do that’. That’s what’s really important.” Simple recipes with a little extra Spotted dick soda breadRaspberry amarettiGinger florentinesCherry jam turnover tarts Spotted dick soda bread Raspberry amaretti Ginger florentines Cherry jam turnover tarts https://ichef.bbci.co.uk/images/ic/480xn/p08qflwj.jpg Blueberry scone pizza, from episode one of Nadiya Bakes. Be grateful, be confident With life so unpredictable, Nadiya's taken to appreciating the twists and turns. “I think children are the stopwatch of life. As they grow, you feel like everything just speeds up. In five years their lives have changed so much, in a way nobody had planned because none of this was planned. This wasn’t meant to be my job, my career. But my goodness, I pinch myself every single day and I can’t quite believe I’m doing it. “Over lockdown I had to teach myself that luck has a certain role, to a point, and you should feel grateful. But luck can only take you so far – you have to actually be good at what you do, and I have to constantly tell myself that and believe it. The more I believe it, the better I am. This is something I encourage whenever I speak to anyone: feel confident in your own abilities.” Recipes to build your confidence Cranberry and chilli brioche wreathBack-to-front baked cheesecakeChicken pithivierChocolate caramel flan Cranberry and chilli brioche wreath Back-to-front baked cheesecake Chicken pithivier Chocolate caramel flan Nadiya Bakes, Nadiya's Time to Eat and Nadiya's American Adventure are on BBC iPlayer."
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} | ff1e6878a891c55251908a1f06857a9a47e5063899963302f7822e1721776167 | How to eat well for about £1 per portion with Dr Rupy
https://ichef.bbci.co.uk/images/ic/480xn/p093vyzh.jpg Dr Rupy Aujla (right) with Jack Monroe (left) in the BBC’s Thrifty Cooking in the Doctor’s Kitchen Dr Rupy Aujla, a.k.a The Doctor’s Kitchen, is back on the BBC with a new series on delicious, healthy, affordable and simple cooking. In Thrifty Cooking in the Doctor’s Kitchen, he teams up with foodie friends, including storecupboard cooking queen Jack Monroe, roasting-tin meals star Rukmini Iyer and vegan sensations BOSH, to offer tips and tricks to make cooking healthy dishes easier and cheaper. Dr Rupy cooks up a storm, with easy veg-packed meals – and at around £1 per portion, they’re a steal! “These are the recipes I make for myself”, he says. “Like many people, I’m short on time, so meals need to be quick as well as healthy, thrifty and delicious.” With 20 recipes, you’re set for almost three weeks’ worth of new dishes, but they’re so simple you can make them again and again! Tricks to make healthy dishes taste luxurious You won’t miss the meat with Rupy’s filling mushroom and chickpea curry Dr Rupy has clever ways to make healthy dishes taste luxurious. “The creamy mushroom pasta (£1.36 per portion) might be my favourite”, he says – it has a surprising healthy ingredient that gives it 10/10 on the creamy scale. The Afghani-style bolani vegetarian stuffed baked or fried flatbreads (72p per portion) will also feel like a treat. And you won’t miss the meat in chunky vegan meatballs (74p per portion) and filling chickpea curry (78p per portion). Surprising reasons why these meals are so cheap https://ichef.bbci.co.uk/images/ic/480xn/p0940j9n.jpg At 68p per portion, Rupy’s spiced baked rice is a steal “The cheapest ingredients are often the most nutrient-dense”, says Rupy. Tinned and dried beans, legumes, grains, and frozen and many fresh veg are all low cost. He has tricks to “bring the best” out of humble produce, caramelising onions and mushrooms to coax out their sweet, rich flavours, frying spices to release their aromas, and using dried herbs to flavour dishes. Melissa Hemsley joins Rupy with suggestions for making the most of food waste to save cash too. Whether you’re “saving for a holiday or just realising how much you spend on food”, everyone can use these tips to make budget-friendly meals. Try the cheapest recipes of the series: Smoky vegetable jambalaya (35p per portion)Chipotle bean stew (47p per portion)Spiced baked rice with squash and cauliflower (68p per portion)Mulligatawny soup (69p per portion)Dal in a dash Smoky vegetable jambalaya (35p per portion) Chipotle bean stew (47p per portion) Spiced baked rice with squash and cauliflower (68p per portion) Mulligatawny soup (69p per portion) Dal in a dash It’s all about the toppings https://ichef.bbci.co.uk/images/ic/480xn/p0940jhw.jpg Teriyaki sauce makes all the difference to Rupy’s root vegetable salad A sauce or dip can turn a good dish into a great one. It’s worth learning a few recipes and keeping a couple of these finishing touches in the fridge to add to your dishes during the week. Sweet teriyaki dressing and zingy zhoug taste as good as they sound drizzled over Rupy’s root vegetable salads (£1.15 per portion) and roast vegetable hummus bowl (£1.01 per portion). “I put tzatziki on everything”, he says, it’s “great in sandwiches”, and on his vegetable and halloumi traybake (£1.14 per portion). There’s also a bonus recipe for fridge-raid pesto – perfect on pasta, salads, sandwiches, fish and chicken. It’s great to make (or buy) a pickles to add to your dishes too. A quick pickled onion lifts almost any meal. Try it in Rupy’s aubergine and black bean bowl (£1.04 per portion) – don’t forget the tortilla chips!. TGIF recipes https://ichef.bbci.co.uk/images/ic/480xn/p0940jqg.jpg Rupy’s Singapore noodles spice up Friday nights Eating well doesn’t mean you have to miss out on your favourite Friday-night or weekend dinner traditions. Swap the takeaway for a homemade fakeaway. Rupy’s Singapore noodles (92p per portion) and chilli bean stir-fry (£1.03 per portion) are super-quick to make, and at a fraction of the cost of a typical takeaway, you can’t afford not to. Many of us love a Sunday roast, and Dr Rupy is no different. To make things easier, change up the traditional Sunday lunch for roast chicken with veg (£1.27 per portion) cooked in just one pot. Using the juices released from the chicken to their full potential, the vegetables and pearl barley are deliciously seasoned. A vegetarian option that truly holds its own at a Sunday lunch is Rupy’s green vegetable and feta filo pie (£1.17 per portion). It’s crispy, crunchy and super satisfying! Start and end the day right https://ichef.bbci.co.uk/images/ic/480xn/p0940jxp.jpg Rupy’s healthy granola is equally good with breakfast or dessert Eating healthily is important, but you can “have your cake and eat it”, according to Dr Rupy. He proves this with tasty recipes that work equally well for breakfast or dessert, including spiced granola with berry compote (73p per portion). Even Jack Monroe – the queen of tin can cooking, who admits she has a super-sweet tooth – stamps his healthy pear, apple and ginger oaty crumble with sweet yoghurt (56p per portion) with her impressive seal of approval. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p093vyzh.jpg Dr Rupy Aujla (right) with Jack Monroe (left) in the BBC’s Thrifty Cooking in the Doctor’s Kitchen Dr Rupy Aujla, a.k.a The Doctor’s Kitchen, is back on the BBC with a new series on delicious, healthy, affordable and simple cooking. In Thrifty Cooking in the Doctor’s Kitchen, he teams up with foodie friends, including storecupboard cooking queen Jack Monroe, roasting-tin meals star Rukmini Iyer and vegan sensations BOSH, to offer tips and tricks to make cooking healthy dishes easier and cheaper. Dr Rupy cooks up a storm, with easy veg-packed meals – and at around £1 per portion, they’re a steal! “These are the recipes I make for myself”, he says. “Like many people, I’m short on time, so meals need to be quick as well as healthy, thrifty and delicious.” With 20 recipes, you’re set for almost three weeks’ worth of new dishes, but they’re so simple you can make them again and again! Tricks to make healthy dishes taste luxurious You won’t miss the meat with Rupy’s filling mushroom and chickpea curry Dr Rupy has clever ways to make healthy dishes taste luxurious. “The creamy mushroom pasta (£1.36 per portion) might be my favourite”, he says – it has a surprising healthy ingredient that gives it 10/10 on the creamy scale. The Afghani-style bolani vegetarian stuffed baked or fried flatbreads (72p per portion) will also feel like a treat. And you won’t miss the meat in chunky vegan meatballs (74p per portion) and filling chickpea curry (78p per portion). Surprising reasons why these meals are so cheap https://ichef.bbci.co.uk/images/ic/480xn/p0940j9n.jpg At 68p per portion, Rupy’s spiced baked rice is a steal “The cheapest ingredients are often the most nutrient-dense”, says Rupy. Tinned and dried beans, legumes, grains, and frozen and many fresh veg are all low cost. He has tricks to “bring the best” out of humble produce, caramelising onions and mushrooms to coax out their sweet, rich flavours, frying spices to release their aromas, and using dried herbs to flavour dishes. Melissa Hemsley joins Rupy with suggestions for making the most of food waste to save cash too. Whether you’re “saving for a holiday or just realising how much you spend on food”, everyone can use these tips to make budget-friendly meals. Try the cheapest recipes of the series: Smoky vegetable jambalaya (35p per portion)Chipotle bean stew (47p per portion)Spiced baked rice with squash and cauliflower (68p per portion)Mulligatawny soup (69p per portion)Dal in a dash Smoky vegetable jambalaya (35p per portion) Chipotle bean stew (47p per portion) Spiced baked rice with squash and cauliflower (68p per portion) Mulligatawny soup (69p per portion) Dal in a dash It’s all about the toppings https://ichef.bbci.co.uk/images/ic/480xn/p0940jhw.jpg Teriyaki sauce makes all the difference to Rupy’s root vegetable salad A sauce or dip can turn a good dish into a great one. It’s worth learning a few recipes and keeping a couple of these finishing touches in the fridge to add to your dishes during the week. Sweet teriyaki dressing and zingy zhoug taste as good as they sound drizzled over Rupy’s root vegetable salads (£1.15 per portion) and roast vegetable hummus bowl (£1.01 per portion). “I put tzatziki on everything”, he says, it’s “great in sandwiches”, and on his vegetable and halloumi traybake (£1.14 per portion). There’s also a bonus recipe for fridge-raid pesto – perfect on pasta, salads, sandwiches, fish and chicken. It’s great to make (or buy) a pickles to add to your dishes too. A quick pickled onion lifts almost any meal. Try it in Rupy’s aubergine and black bean bowl (£1.04 per portion) – don’t forget the tortilla chips!. TGIF recipes https://ichef.bbci.co.uk/images/ic/480xn/p0940jqg.jpg Rupy’s Singapore noodles spice up Friday nights Eating well doesn’t mean you have to miss out on your favourite Friday-night or weekend dinner traditions. Swap the takeaway for a homemade fakeaway. Rupy’s Singapore noodles (92p per portion) and chilli bean stir-fry (£1.03 per portion) are super-quick to make, and at a fraction of the cost of a typical takeaway, you can’t afford not to. Many of us love a Sunday roast, and Dr Rupy is no different. To make things easier, change up the traditional Sunday lunch for roast chicken with veg (£1.27 per portion) cooked in just one pot. Using the juices released from the chicken to their full potential, the vegetables and pearl barley are deliciously seasoned. A vegetarian option that truly holds its own at a Sunday lunch is Rupy’s green vegetable and feta filo pie (£1.17 per portion). It’s crispy, crunchy and super satisfying! Start and end the day right https://ichef.bbci.co.uk/images/ic/480xn/p0940jxp.jpg Rupy’s healthy granola is equally good with breakfast or dessert Eating healthily is important, but you can “have your cake and eat it”, according to Dr Rupy. He proves this with tasty recipes that work equally well for breakfast or dessert, including spiced granola with berry compote (73p per portion). Even Jack Monroe – the queen of tin can cooking, who admits she has a super-sweet tooth – stamps his healthy pear, apple and ginger oaty crumble with sweet yoghurt (56p per portion) with her impressive seal of approval."
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From Atkins to keto, low-carb food regimes are some of the most searched-for diets online. They claim to aid weight loss, reduce blood sugar levels and even reverse type 2 diabetes. But is cutting carbs really a healthy diet to follow? https://ichef.bbci.co.uk/images/ic/480xn/p0b9pspk.jpg What are carbohydrates? Carbohydrates (carbs) are one of three macronutrients found in food and drink, the other two being protein and fat. Our bodies break carbohydrates down into glucose, which provides energy for our bodies and brains. “Healthy carbohydrates are essential for good brain health,” says dietitian Tai Ibitoye. “They are great for your gut and provide our body with a range of vitamins and minerals like calcium, iron, B vitamins and fibre.” Are all carbohydrates the same? Carbs can be divided into ‘simple’ (also known as ‘refined’), and ‘complex’. As their names suggest, simple carbs have simple molecular structures, whilst complex carbs have more complex ones. This is important because of the way our bodies react to carbohydrates when we digest them. Simple carbs are sugars – which include lactose in dairy products, fructose in fruit and ‘free’ sugars in sweets, sugary drinks and desserts. When we consume them, their simple molecular structure mean they break down quickly – causing spikes in our blood sugar and our pancreas to release insulin. Research suggests consuming too much of these is associated with insulin resistance, which can lead to health problems over time, including obesity, Type 2 diabetes and high blood pressure. https://ichef.bbci.co.uk/images/ic/480xn/p0b9q3fy.jpg The refined carbohydrates in high-sugar food and drink break down quickly in your gut and cause spikes in your blood sugar. Complex carbs on the other hand, are starchy carbohydrates such as pasta, bread and rice. There are fibre-rich options including wholegrain versions of pasta, rice and bread, as well as some vegetables and fruit and pulses. Their complex molecular structures means they take longer to digest, causing gradual rises in blood sugar and insulin release. This is better for your body, and will also keep you fuller for longer. What is a low-carb diet? A low-carb diet is one that restricts the consumption of carb-heavy food and drinks (such as juices, beer and sugary sodas), on the basis you replace them with other nutrient-dense ingredients. With less carbs for energy, the body is forced to turn to its fat stores and convert fat into energy instead. Dr David Unwin, the vice chair of the advisory board for the Public Health Collaboration charity, is well-known for pioneering a low-carb approach with his patients at his GP surgery in Southport, Merseyside: “We are a dual-fuel engine, adapted to burn fat or sugar," he says. Dr Unwin argues: "Weight-for-weight, fat supplies more energy than carbohydrates, and many of us have an overabundance of personal fat reserves we would be better to burn.” The amount of carbs you eat on a low-carb plan depends on the diet you follow – for example, the ketogenic diet suggests people eat just 20-50g carbs a day. “Officially for research purposes [a low-carb diet] is less than 130g of carbohydrate per day, but for many of my patients it means just cutting back on sugar and the starchy carbs like bread, cereals or potatoes that digest down into significant amounts of sugar, while eating more protein and green veg,” says Dr Unwin. To put it into context – a slice of white bread is, on average, 16.6g carbs, a medium banana is 23g carbs and two teaspoons of jam are around 22g carbs. Dr Unwin believes while starchy carbs are complex, they still break down into substantial amounts of glucose. So, the idea is that on a low-carb diet you should replace these with more fibrous vegetables (such as broccoli, kale, sprouts and green beans), meat, fish, eggs and nuts. Is a low-carb diet right for me? If you have Type 2 diabetes (T2D), there’s evidence cutting the carbs could help, or even reverse, your condition. Research conducted by Dr Unwin of 154 patients with T2D or impaired glucose tolerance showed that following low-carb diets resulted in lower blood pressure, lower cholesterol, an increase in weight loss, as well as less reliance on medication. Elsewhere, the British Dietitians Association (BDA) say cutting carbs “can be effective in managing weight, improving glycaemic control and cardiovascular risk in people with Type 2 diabetes in the short term,” but impress there’s not been enough research done to determine the long term effects of the diet on their blood glucose, and the effects it can have on their heart health by swapping carbs for more fat and protein. It’s also important to mention that this does not apply to people with Type 1 diabetes, as well as children, teenagers and pregnant women with T2D. Likewise, those with gestational diabetes should seek help and advice from their midwife or doctor to ensure dietary changes help support both themselves and their babies. “Many of us, would benefit from cutting back on sugar which is just ‘empty’ calories,” says Dr Unwin, “With the epidemic of obesity, prediabetes, T2D and high blood pressure, cutting starchy carbs, possibly replacing with more green veg makes sense for a lot of people… but not all.” Low-carb might not be for everyone While there is emerging research highlighting the positive impact of low-carb diets on T2D, that doesn’t mean it’s suitable for everyone. The NHS says starchy carbohydrates should make up a third of the food you eat, recommending basing your meals around higher fibre wholegrain varieties of pasta, rice and bread. The NHS highlights that if we cut the carbs, we risk missing out on the important energy and nutrients they provide – including fibre, calcium, iron and B vitamins. “Some people may experience symptoms such as constipation, headaches, nausea and fatigue,” if they stop eating carbs says dietitian Tai. The BDA say restricting a food group isn’t something recommended "for many reasons, including dietary imbalance, contributing to complex relationships with food and compliance.” “As low-carb diet is a type of restrictive diet,” agrees Tai, “it may encourage disordered eating and an unhealthy relationship with food.” https://ichef.bbci.co.uk/images/ic/480xn/p0b9r2s2.jpg Sources of carbohydrates Can a low-carb diet result in weight loss? While some research suggests low-carbohydrate diets can aid weight loss (especially for those with T2D), Tai says, “there is no consistent evidence that a low-carb diet is any more effective than other approaches in the long term.” The BDA add losing weight on the diet isn’t sustainable for some: “At the moment, there are no clear definitions on what ‘low carbohydrate’ diets are.” This can make it difficult to manage this diet over this long term. For some people, a drastic reduction in their carbohydrate intake does help them to lose weight, but the BDA warns: “Most of the initial weight loss seen is often associated with water/fluid losses.” Be balanced If you’re thinking about going low-carb, it’s important to talk to an expert to make sure it’s suitable for you and that you’re eating a healthy, balanced diet, and finding alternative sources of fibre, energy and vitamins that carbs provide. Even if you're not planning on cutting carbs, the BDA recommends being 'carbohydrate aware', stressing that “it is important to choose the correct portion to suit your needs, less active individuals require less carbohydrates.” They suggest limiting the amount of free sugars you eat, and swapping white pasta, bread and rice for wholegrain versions will provide your body with extra nutrients. “Low-carb diets shouldn’t be seen as a one-size-fits-all diet for everyone,” ends Tai. “Most individuals need a balanced diet that includes a variety of starchy and wholegrain carbohydrates, fruits and vegetables that supports their health and wellbeing. However, if someone has to limit carbs for medical purposes, they should seek tailored dietary advice from their dietitian.” This article was published in January 2022. If you are concerned about disordered eating there is help and support available | {
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"title": "Is a low-carb diet right for you?",
"content": "From Atkins to keto, low-carb food regimes are some of the most searched-for diets online. They claim to aid weight loss, reduce blood sugar levels and even reverse type 2 diabetes. But is cutting carbs really a healthy diet to follow? https://ichef.bbci.co.uk/images/ic/480xn/p0b9pspk.jpg What are carbohydrates? Carbohydrates (carbs) are one of three macronutrients found in food and drink, the other two being protein and fat. Our bodies break carbohydrates down into glucose, which provides energy for our bodies and brains. “Healthy carbohydrates are essential for good brain health,” says dietitian Tai Ibitoye. “They are great for your gut and provide our body with a range of vitamins and minerals like calcium, iron, B vitamins and fibre.” Are all carbohydrates the same? Carbs can be divided into ‘simple’ (also known as ‘refined’), and ‘complex’. As their names suggest, simple carbs have simple molecular structures, whilst complex carbs have more complex ones. This is important because of the way our bodies react to carbohydrates when we digest them. Simple carbs are sugars – which include lactose in dairy products, fructose in fruit and ‘free’ sugars in sweets, sugary drinks and desserts. When we consume them, their simple molecular structure mean they break down quickly – causing spikes in our blood sugar and our pancreas to release insulin. Research suggests consuming too much of these is associated with insulin resistance, which can lead to health problems over time, including obesity, Type 2 diabetes and high blood pressure. https://ichef.bbci.co.uk/images/ic/480xn/p0b9q3fy.jpg The refined carbohydrates in high-sugar food and drink break down quickly in your gut and cause spikes in your blood sugar. Complex carbs on the other hand, are starchy carbohydrates such as pasta, bread and rice. There are fibre-rich options including wholegrain versions of pasta, rice and bread, as well as some vegetables and fruit and pulses. Their complex molecular structures means they take longer to digest, causing gradual rises in blood sugar and insulin release. This is better for your body, and will also keep you fuller for longer. What is a low-carb diet? A low-carb diet is one that restricts the consumption of carb-heavy food and drinks (such as juices, beer and sugary sodas), on the basis you replace them with other nutrient-dense ingredients. With less carbs for energy, the body is forced to turn to its fat stores and convert fat into energy instead. Dr David Unwin, the vice chair of the advisory board for the Public Health Collaboration charity, is well-known for pioneering a low-carb approach with his patients at his GP surgery in Southport, Merseyside: “We are a dual-fuel engine, adapted to burn fat or sugar,\" he says. Dr Unwin argues: \"Weight-for-weight, fat supplies more energy than carbohydrates, and many of us have an overabundance of personal fat reserves we would be better to burn.” The amount of carbs you eat on a low-carb plan depends on the diet you follow – for example, the ketogenic diet suggests people eat just 20-50g carbs a day. “Officially for research purposes [a low-carb diet] is less than 130g of carbohydrate per day, but for many of my patients it means just cutting back on sugar and the starchy carbs like bread, cereals or potatoes that digest down into significant amounts of sugar, while eating more protein and green veg,” says Dr Unwin. To put it into context – a slice of white bread is, on average, 16.6g carbs, a medium banana is 23g carbs and two teaspoons of jam are around 22g carbs. Dr Unwin believes while starchy carbs are complex, they still break down into substantial amounts of glucose. So, the idea is that on a low-carb diet you should replace these with more fibrous vegetables (such as broccoli, kale, sprouts and green beans), meat, fish, eggs and nuts. Is a low-carb diet right for me? If you have Type 2 diabetes (T2D), there’s evidence cutting the carbs could help, or even reverse, your condition. Research conducted by Dr Unwin of 154 patients with T2D or impaired glucose tolerance showed that following low-carb diets resulted in lower blood pressure, lower cholesterol, an increase in weight loss, as well as less reliance on medication. Elsewhere, the British Dietitians Association (BDA) say cutting carbs “can be effective in managing weight, improving glycaemic control and cardiovascular risk in people with Type 2 diabetes in the short term,” but impress there’s not been enough research done to determine the long term effects of the diet on their blood glucose, and the effects it can have on their heart health by swapping carbs for more fat and protein. It’s also important to mention that this does not apply to people with Type 1 diabetes, as well as children, teenagers and pregnant women with T2D. Likewise, those with gestational diabetes should seek help and advice from their midwife or doctor to ensure dietary changes help support both themselves and their babies. “Many of us, would benefit from cutting back on sugar which is just ‘empty’ calories,” says Dr Unwin, “With the epidemic of obesity, prediabetes, T2D and high blood pressure, cutting starchy carbs, possibly replacing with more green veg makes sense for a lot of people… but not all.” Low-carb might not be for everyone While there is emerging research highlighting the positive impact of low-carb diets on T2D, that doesn’t mean it’s suitable for everyone. The NHS says starchy carbohydrates should make up a third of the food you eat, recommending basing your meals around higher fibre wholegrain varieties of pasta, rice and bread. The NHS highlights that if we cut the carbs, we risk missing out on the important energy and nutrients they provide – including fibre, calcium, iron and B vitamins. “Some people may experience symptoms such as constipation, headaches, nausea and fatigue,” if they stop eating carbs says dietitian Tai. The BDA say restricting a food group isn’t something recommended \"for many reasons, including dietary imbalance, contributing to complex relationships with food and compliance.” “As low-carb diet is a type of restrictive diet,” agrees Tai, “it may encourage disordered eating and an unhealthy relationship with food.” https://ichef.bbci.co.uk/images/ic/480xn/p0b9r2s2.jpg Sources of carbohydrates Can a low-carb diet result in weight loss? While some research suggests low-carbohydrate diets can aid weight loss (especially for those with T2D), Tai says, “there is no consistent evidence that a low-carb diet is any more effective than other approaches in the long term.” The BDA add losing weight on the diet isn’t sustainable for some: “At the moment, there are no clear definitions on what ‘low carbohydrate’ diets are.” This can make it difficult to manage this diet over this long term. For some people, a drastic reduction in their carbohydrate intake does help them to lose weight, but the BDA warns: “Most of the initial weight loss seen is often associated with water/fluid losses.” Be balanced If you’re thinking about going low-carb, it’s important to talk to an expert to make sure it’s suitable for you and that you’re eating a healthy, balanced diet, and finding alternative sources of fibre, energy and vitamins that carbs provide. Even if you're not planning on cutting carbs, the BDA recommends being 'carbohydrate aware', stressing that “it is important to choose the correct portion to suit your needs, less active individuals require less carbohydrates.” They suggest limiting the amount of free sugars you eat, and swapping white pasta, bread and rice for wholegrain versions will provide your body with extra nutrients. “Low-carb diets shouldn’t be seen as a one-size-fits-all diet for everyone,” ends Tai. “Most individuals need a balanced diet that includes a variety of starchy and wholegrain carbohydrates, fruits and vegetables that supports their health and wellbeing. However, if someone has to limit carbs for medical purposes, they should seek tailored dietary advice from their dietitian.” This article was published in January 2022. If you are concerned about disordered eating there is help and support available"
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https://ichef.bbci.co.uk/images/ic/480xn/p08lhlkc.jpg What are low-carb diets? Low-carb diets have been shown to be no better than other calorie-controlled diets for weight loss, but new scientific research suggests low-carb could have specific benefits for people with Type 2 diabetes. We looked into the science… Low-carb diets went mainstream when the Atkins diet burst on the scene in 2003. It focussed on the benefits of following a high-fat and low-carb diet, with the plan advising you to slash carbs to less than 10% of your daily calories to put the body into a "fat-burning" ketogenic state, then slowly reintroducing carbs (though not to the recommended 260g a day that the NHS advise). Over time, the diet went from being trendy to controversial with headlines stating it could “put you in a bad mood”, “trigger diabetes” and even that “high-protein diets ‘damage kidneys’”. The idea of low-carb diets didn’t disappear though. Carefully designed, nutritionally complete low-carb diet plans could help people lose weight, just not any more successfully than a low fat diet as shown in a 2018 study from Stanford University. But research is emerging that low-carb diets could help treat type 2 diabetes, improving insulin sensitivity even without the dramatic weight loss prescribed as a reversal treatment. Why are scientists excited about the additional benefits of low-carb diets for T2 diabetes patients? https://ichef.bbci.co.uk/images/ic/480xn/p08ljd4z.jpg A 2020 Danish study carried out by scientists from Aarhus University, the University of Copenhagen and Bispebjerg Hospital, examined whether a low-carb diet would improve the insulin response in patients with type 2 diabetes. “We examined 28 type 2 diabetic patients in a 12 week cross-over study,” says Dr Thure Krarup, from the Department of Endocrinology at Bispebjerg Hospital. During six weeks of the study, patients were randomly assigned to a low-moderate carb diet or a low-fat diet, and then switched for the second half of the study. The hypothesis was that during the low-carb diet phase less insulin would be required in the bloodstream after the low-carb meals, giving the body a chance to recover while the liver and pancreas shed the fat that was impairing normal functioning. "We hypothesised this combination would improve glucose control in type 2 diabetics and reduce the fat content in the liver reducing the risk of non-alcoholic liver disease. This was shown to be correct”. So what does a "low-moderate carb diet" mean? A low-carb diet can be defined as anything from 10-25 percent of calorie intake. Depending on a person's calorie requirements this could be as low as 50g of carbohydrates per day, or 3 slices of white bread. "In our study," says Dr Krarup, "we used 30 percent, so the diet was a moderately reduced carbohydrate diet. The reason for this being there's a need to have a certain amount of carbohydrates in a healthy diet and also that the diet should be convenient and tasty." Dr Krarup is keen to point out that the focus of the study was to separate the benefits of carb reduction from weight loss. “It was important to keep the weight constant, so our study is not a weight loss study,” he says. "Previous studies have provided contradictory conclusions, and weight loss has complicated interpretations in a number of these studies,” before adding they are currently looking into whether the study will have long-term benefits to the participants. How low-carb should you go? Dr Duane Mellor, a senior lecturer at Aston University, says: “Low carbohydrate diets can be helpful for people with type 2 diabetes, as the Diabetes UK nutrition guidelines suggest. “I was part of the British Dietetic Association group that worked with Diabetes UK to put out this statement, which discusses the benefits of the low-carb diet for people with type 2 diabetes. It suggests a low-carb diet should be between 50g and 130g of carbohydrate a day (approximately 10-25% of calorie intake). A simpler message would be to aim to eat a diet with less refined carbohydrate and sugar, moderate portion sizes of carbohydrate rich foods (e.g. to the size of your clenched fist). For most people a reduction in carbohydrate and overall energy (calorie intake is enough). “However, it is important for people who take medication to manage their diabetes (and especially insulin), to seek advice first as a low carbohydrate diet could increase their risk of hypoglycemia, their doctor or diabetes team will be able to support them to do this safely. The other point, is to think about the foods you are leaving out of your diet if you are following a low carbohydrate diet, what other foods could you start eating to make sure you continue to have a balanced diet. So if you are eating less bread and cereal for example, you may wish to consider including more vegetables which are sources of fibre such as spinach, broccoli and aubergine”. "I would not encourage an intake below around 50g per day, as you will be dependent on having enough amino acids from protein to make enough glucose for your the inner parts of your kidney (renal medulla) and red blood cells" says Dr Mellor. There is further caution advised https://ichef.bbci.co.uk/images/ic/480xn/p08ljj2s.jpg Newcastle University’s Professor Roy Taylor has carried out research into reversing type 2 diabetes, and thinks the research into low-carb diets isn't yet conclusive. "Until our recent series of research studies, it was thought that type 2 diabetes was a complex condition caused by many different factors and that it was inevitably progressive. Now that we have proved that it is caused by too much fat accumulating inside liver and pancreas, a very simple (not necessarily easy) approach is clear: Lose weight." So why does he think there’s a renewed interest in whether low-carb diets could aid those with type 2 diabetes? “There are two reasons. Firstly, short term success with a low carb approach is fairly easy to achieve because the ‘rules’ are simple to explain. Secondly, some healthcare providers are highly motivated to overstate their benefits, some swayed by excellent personal experience (due largely to their own charisma) or swayed by commercial motives. Especially in the US, such diets are provided at very considerable cost (around $5,000 per year). “Evidence that low-carb diets can work for some individuals is clear but there is no hard evidence that they are superior to other diets. However, we should be aware that in the UK we habitually consume around 47% of calories as carbs and this is much greater than the rest of Europe where the level is between 43 and 45%. "The longer term challenge of keeping the weight off is considerable. This is really a whole-population problem for us, the ‘Fat Man’ of Europe. Until legislators grasp the nettle and act to prohibit fast food outlets near schools, regulate added sugar and composition of ready meals, for example, everyone will struggle." So if you’re keen to lose weight to improve your health, what should you do? Diabetes UK have advice and diet plans for type 2 diabetes that follow a low-carb, Mediterranean or conventional low-calorie approach. The experts agree that if you’re keen to lose weight the key is to find a diet that’s sustainable and balanced so you’re getting all the nutrients you need. Prof Taylor explains: “It is important to realise that the details of a diet are important mainly to provide a series of rules to stick to. Success depends on whether any particular diet suits the individual concerned.” Dr Mellor adds: “Research seems to suggest it is not the type of diet that counts, it’s about finding a way of eating that is healthy, lower in energy but above all enjoyable so that you can stick with it long enough to maintain your health gains. For some people that could be a low carbohydrate diet, for others it could be low fat or vegan. The important thing is it can be enjoyed for the long term, and the foods you have taken out of your diet, are replaced with other foods which although lower in energy (calories) still provide the other nutrients you need”. | {
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"title": "Is a low-carb diet better for type 2 diabetes?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08lhlkc.jpg What are low-carb diets? Low-carb diets have been shown to be no better than other calorie-controlled diets for weight loss, but new scientific research suggests low-carb could have specific benefits for people with Type 2 diabetes. We looked into the science… Low-carb diets went mainstream when the Atkins diet burst on the scene in 2003. It focussed on the benefits of following a high-fat and low-carb diet, with the plan advising you to slash carbs to less than 10% of your daily calories to put the body into a \"fat-burning\" ketogenic state, then slowly reintroducing carbs (though not to the recommended 260g a day that the NHS advise). Over time, the diet went from being trendy to controversial with headlines stating it could “put you in a bad mood”, “trigger diabetes” and even that “high-protein diets ‘damage kidneys’”. The idea of low-carb diets didn’t disappear though. Carefully designed, nutritionally complete low-carb diet plans could help people lose weight, just not any more successfully than a low fat diet as shown in a 2018 study from Stanford University. But research is emerging that low-carb diets could help treat type 2 diabetes, improving insulin sensitivity even without the dramatic weight loss prescribed as a reversal treatment. Why are scientists excited about the additional benefits of low-carb diets for T2 diabetes patients? https://ichef.bbci.co.uk/images/ic/480xn/p08ljd4z.jpg A 2020 Danish study carried out by scientists from Aarhus University, the University of Copenhagen and Bispebjerg Hospital, examined whether a low-carb diet would improve the insulin response in patients with type 2 diabetes. “We examined 28 type 2 diabetic patients in a 12 week cross-over study,” says Dr Thure Krarup, from the Department of Endocrinology at Bispebjerg Hospital. During six weeks of the study, patients were randomly assigned to a low-moderate carb diet or a low-fat diet, and then switched for the second half of the study. The hypothesis was that during the low-carb diet phase less insulin would be required in the bloodstream after the low-carb meals, giving the body a chance to recover while the liver and pancreas shed the fat that was impairing normal functioning. \"We hypothesised this combination would improve glucose control in type 2 diabetics and reduce the fat content in the liver reducing the risk of non-alcoholic liver disease. This was shown to be correct”. So what does a \"low-moderate carb diet\" mean? A low-carb diet can be defined as anything from 10-25 percent of calorie intake. Depending on a person's calorie requirements this could be as low as 50g of carbohydrates per day, or 3 slices of white bread. \"In our study,\" says Dr Krarup, \"we used 30 percent, so the diet was a moderately reduced carbohydrate diet. The reason for this being there's a need to have a certain amount of carbohydrates in a healthy diet and also that the diet should be convenient and tasty.\" Dr Krarup is keen to point out that the focus of the study was to separate the benefits of carb reduction from weight loss. “It was important to keep the weight constant, so our study is not a weight loss study,” he says. \"Previous studies have provided contradictory conclusions, and weight loss has complicated interpretations in a number of these studies,” before adding they are currently looking into whether the study will have long-term benefits to the participants. How low-carb should you go? Dr Duane Mellor, a senior lecturer at Aston University, says: “Low carbohydrate diets can be helpful for people with type 2 diabetes, as the Diabetes UK nutrition guidelines suggest. “I was part of the British Dietetic Association group that worked with Diabetes UK to put out this statement, which discusses the benefits of the low-carb diet for people with type 2 diabetes. It suggests a low-carb diet should be between 50g and 130g of carbohydrate a day (approximately 10-25% of calorie intake). A simpler message would be to aim to eat a diet with less refined carbohydrate and sugar, moderate portion sizes of carbohydrate rich foods (e.g. to the size of your clenched fist). For most people a reduction in carbohydrate and overall energy (calorie intake is enough). “However, it is important for people who take medication to manage their diabetes (and especially insulin), to seek advice first as a low carbohydrate diet could increase their risk of hypoglycemia, their doctor or diabetes team will be able to support them to do this safely. The other point, is to think about the foods you are leaving out of your diet if you are following a low carbohydrate diet, what other foods could you start eating to make sure you continue to have a balanced diet. So if you are eating less bread and cereal for example, you may wish to consider including more vegetables which are sources of fibre such as spinach, broccoli and aubergine”. \"I would not encourage an intake below around 50g per day, as you will be dependent on having enough amino acids from protein to make enough glucose for your the inner parts of your kidney (renal medulla) and red blood cells\" says Dr Mellor. There is further caution advised https://ichef.bbci.co.uk/images/ic/480xn/p08ljj2s.jpg Newcastle University’s Professor Roy Taylor has carried out research into reversing type 2 diabetes, and thinks the research into low-carb diets isn't yet conclusive. \"Until our recent series of research studies, it was thought that type 2 diabetes was a complex condition caused by many different factors and that it was inevitably progressive. Now that we have proved that it is caused by too much fat accumulating inside liver and pancreas, a very simple (not necessarily easy) approach is clear: Lose weight.\" So why does he think there’s a renewed interest in whether low-carb diets could aid those with type 2 diabetes? “There are two reasons. Firstly, short term success with a low carb approach is fairly easy to achieve because the ‘rules’ are simple to explain. Secondly, some healthcare providers are highly motivated to overstate their benefits, some swayed by excellent personal experience (due largely to their own charisma) or swayed by commercial motives. Especially in the US, such diets are provided at very considerable cost (around $5,000 per year). “Evidence that low-carb diets can work for some individuals is clear but there is no hard evidence that they are superior to other diets. However, we should be aware that in the UK we habitually consume around 47% of calories as carbs and this is much greater than the rest of Europe where the level is between 43 and 45%. \"The longer term challenge of keeping the weight off is considerable. This is really a whole-population problem for us, the ‘Fat Man’ of Europe. Until legislators grasp the nettle and act to prohibit fast food outlets near schools, regulate added sugar and composition of ready meals, for example, everyone will struggle.\" So if you’re keen to lose weight to improve your health, what should you do? Diabetes UK have advice and diet plans for type 2 diabetes that follow a low-carb, Mediterranean or conventional low-calorie approach. The experts agree that if you’re keen to lose weight the key is to find a diet that’s sustainable and balanced so you’re getting all the nutrients you need. Prof Taylor explains: “It is important to realise that the details of a diet are important mainly to provide a series of rules to stick to. Success depends on whether any particular diet suits the individual concerned.” Dr Mellor adds: “Research seems to suggest it is not the type of diet that counts, it’s about finding a way of eating that is healthy, lower in energy but above all enjoyable so that you can stick with it long enough to maintain your health gains. For some people that could be a low carbohydrate diet, for others it could be low fat or vegan. The important thing is it can be enjoyed for the long term, and the foods you have taken out of your diet, are replaced with other foods which although lower in energy (calories) still provide the other nutrients you need”."
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Lose Weight and Get Fit with Tom Kerridge is on BBC iPlayer. Tom Kerridge’s Lose Weight for Good is on BBC Two on Monday at 7pm. Trying to lose weight? Or just want to make sure you eat enough calories to fuel your exercise regime? Use our calculator to find out how many calories you need – and how many your exercise session will burn. If you have an overweight BMI and want to lose weight, you can do so safely by cutting up to 500 calories from your daily requirement. Alternatively, combine a smaller calorie reduction with an exercise programme that adds up to a daily calorie deficit of 500. How the calculator works Our calculator asks you for your activity level, with a choice of five categories, in order to calculate your calorie requirement. Remember – this is activity before your exercise session is taken into account. If you’re an office worker who drives to work and does little activity in your day-to-day life, you’ll be in the sedentary category. If you have an extremely physically demanding job that requires almost continuous lifting and/or other strenuous exertion, you’ll be in the fifth category – but let’s be honest, very few people are in this group. You can then enter the type of exercise you plan to do and how long your exercise session will be. Our calculator will tell you how many calories it will burn. If you want to maintain your weight you can add these calories to your daily requirement. How much exercise should you do per day? If you’re baffled by exercise and weight-loss messages, you’re not alone. We know it’s important to exercise every day, but we’re told it can take several hours of brisk walking to burn off a single slice of cake. So what is a healthy exercise and diet pattern – and how the heck can you achieve it if your work requires you to sit down for several hours a day? The NHS tells us adults should aim for at least two-and-a-half hours of moderate cardio exercise, or 75 minutes of vigorous exercise, per week. But what does this mean – and how many calories will it actually burn? To find out, you need to know about RPE. For those of us who’ve never heard of it, that’s Rate of Perceived Exertion. It’s a scale of 0–10, which corresponds with your feeling of breathlessness when you exercise. If you’re lying on the couch, you’re coming in at around, er, 0. If you’re putting your shoes on, you’re scaling the dizzy heights of 0.5. When you start to find it difficult to hold a conversation due to breathlessness you’re at 5, and when conversation requires maximum effort you’re at 8. If you can’t talk at all, you’re at 9–10. So, if you ride a bike, walk quickly or do aerobics, congratulations – you’re doing moderate exercise. For exercise to be classed as vigorous, you need to be at 7–8. https://ichef.bbci.co.uk/images/ic/480xn/p07ycg03.jpg Tom Kerridge on Lose Weight and Get Fit with Tom Kerridge. BBC Two’s Tom Kerridge’s Lose Weight for Good is on Mondays at 8pm. Can you eat more if you exercise more? Yes – but you might be surprised by the number of calories your session will burn! If you weigh 60kg, 30 minutes of cycling for leisure will burn around 120 calories, swimming around 180 calories and jogging around 210 calories. If you want to keep your weight in check, it’s vital you don’t over-estimate this. But exercise has more benefits than weight management, so don’t be put off it it seems like it’s not burning many calories. Is it crucial to stick to your calorie requirement? If you want to lose weight, it’s essential you burn more energy (calories) than you take in. But if you’re managing your weight well, there’s no need to meticulously count calories. If you eat a little more or less than you need in a day, you may naturally compensate for it on another day. Importance of strength exercises The NHS advises we should do strength exercises on two or more days a week in addition to our cardio work. | {
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"content": "Lose Weight and Get Fit with Tom Kerridge is on BBC iPlayer. Tom Kerridge’s Lose Weight for Good is on BBC Two on Monday at 7pm. Trying to lose weight? Or just want to make sure you eat enough calories to fuel your exercise regime? Use our calculator to find out how many calories you need – and how many your exercise session will burn. If you have an overweight BMI and want to lose weight, you can do so safely by cutting up to 500 calories from your daily requirement. Alternatively, combine a smaller calorie reduction with an exercise programme that adds up to a daily calorie deficit of 500. How the calculator works Our calculator asks you for your activity level, with a choice of five categories, in order to calculate your calorie requirement. Remember – this is activity before your exercise session is taken into account. If you’re an office worker who drives to work and does little activity in your day-to-day life, you’ll be in the sedentary category. If you have an extremely physically demanding job that requires almost continuous lifting and/or other strenuous exertion, you’ll be in the fifth category – but let’s be honest, very few people are in this group. You can then enter the type of exercise you plan to do and how long your exercise session will be. Our calculator will tell you how many calories it will burn. If you want to maintain your weight you can add these calories to your daily requirement. How much exercise should you do per day? If you’re baffled by exercise and weight-loss messages, you’re not alone. We know it’s important to exercise every day, but we’re told it can take several hours of brisk walking to burn off a single slice of cake. So what is a healthy exercise and diet pattern – and how the heck can you achieve it if your work requires you to sit down for several hours a day? The NHS tells us adults should aim for at least two-and-a-half hours of moderate cardio exercise, or 75 minutes of vigorous exercise, per week. But what does this mean – and how many calories will it actually burn? To find out, you need to know about RPE. For those of us who’ve never heard of it, that’s Rate of Perceived Exertion. It’s a scale of 0–10, which corresponds with your feeling of breathlessness when you exercise. If you’re lying on the couch, you’re coming in at around, er, 0. If you’re putting your shoes on, you’re scaling the dizzy heights of 0.5. When you start to find it difficult to hold a conversation due to breathlessness you’re at 5, and when conversation requires maximum effort you’re at 8. If you can’t talk at all, you’re at 9–10. So, if you ride a bike, walk quickly or do aerobics, congratulations – you’re doing moderate exercise. For exercise to be classed as vigorous, you need to be at 7–8. https://ichef.bbci.co.uk/images/ic/480xn/p07ycg03.jpg Tom Kerridge on Lose Weight and Get Fit with Tom Kerridge. BBC Two’s Tom Kerridge’s Lose Weight for Good is on Mondays at 8pm. Can you eat more if you exercise more? Yes – but you might be surprised by the number of calories your session will burn! If you weigh 60kg, 30 minutes of cycling for leisure will burn around 120 calories, swimming around 180 calories and jogging around 210 calories. If you want to keep your weight in check, it’s vital you don’t over-estimate this. But exercise has more benefits than weight management, so don’t be put off it it seems like it’s not burning many calories. Is it crucial to stick to your calorie requirement? If you want to lose weight, it’s essential you burn more energy (calories) than you take in. But if you’re managing your weight well, there’s no need to meticulously count calories. If you eat a little more or less than you need in a day, you may naturally compensate for it on another day. Importance of strength exercises The NHS advises we should do strength exercises on two or more days a week in addition to our cardio work."
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An average of 5.0 out of 5 stars from 1 rating A wonderful feast of spiced lamb and richly flavoured chickpea sauce. Serve with quick naan breads. 4 tbsp cumin seeds2 tbsp coriander seeds10 green cardamom pods, bruised4 black cardamom pods, bruised8 cloves½ tsp nutmeg powder4 blades of mace1 tbsp black pepper2 star anise4 bay leaves1 dried red chilli 4 tbsp cumin seeds 2 tbsp coriander seeds 10 green cardamom pods, bruised 4 black cardamom pods, bruised 8 cloves ½ tsp nutmeg powder 4 blades of mace 1 tbsp black pepper 2 star anise 4 bay leaves 1 dried red chilli 150g/5½oz dry chickpeas, soaked in water overnight1 bay leaf1 black cardamom pod1 clove1 tsp salt 150g/5½oz dry chickpeas, soaked in water overnight 1 bay leaf 1 black cardamom pod 1 clove 1 tsp salt 100ml/3½fl oz vegetable6 cloves2 bay leaves3 black cardamom pods200g/7oz onions, sliced15g ginger-garlic paste1 tbsp coriander powder1 tsp mild red chilli powder1 tsp cumin powder1 tsp salt200g/7oz tomatoes, chopped2 tbsp coriander leaves, chopped½ tsp Punjabi garam masala 100ml/3½fl oz vegetable 6 cloves 2 bay leaves 3 black cardamom pods 200g/7oz onions, sliced 15g ginger-garlic paste 1 tbsp coriander powder 1 tsp mild red chilli powder 1 tsp cumin powder 1 tsp salt 200g/7oz tomatoes, chopped 2 tbsp coriander leaves, chopped ½ tsp Punjabi garam masala 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 1 red onion, sliced100g/3½oz baby plum tomatoes, sliced¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves1 lime, juice only 1 red onion, sliced 100g/3½oz baby plum tomatoes, sliced ¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves 1 lime, juice only Method To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly.Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside.To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required.For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens.For the lamb, turn the oven down to 200C/180C Fan/Gas 6.Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice.In a bowl, mix together the garnish ingredients.Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. In a bowl, mix together the garnish ingredients. In a bowl, mix together the garnish ingredients. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Recipe tips The recipe makes more Punjabi garam masala spice mix than you will need, but the extra can be kept sealed in a jar for 2–3 weeks. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A wonderful feast of spiced lamb and richly flavoured chickpea sauce. Serve with quick naan breads. 4 tbsp cumin seeds2 tbsp coriander seeds10 green cardamom pods, bruised4 black cardamom pods, bruised8 cloves½ tsp nutmeg powder4 blades of mace1 tbsp black pepper2 star anise4 bay leaves1 dried red chilli 4 tbsp cumin seeds 2 tbsp coriander seeds 10 green cardamom pods, bruised 4 black cardamom pods, bruised 8 cloves ½ tsp nutmeg powder 4 blades of mace 1 tbsp black pepper 2 star anise 4 bay leaves 1 dried red chilli 150g/5½oz dry chickpeas, soaked in water overnight1 bay leaf1 black cardamom pod1 clove1 tsp salt 150g/5½oz dry chickpeas, soaked in water overnight 1 bay leaf 1 black cardamom pod 1 clove 1 tsp salt 100ml/3½fl oz vegetable6 cloves2 bay leaves3 black cardamom pods200g/7oz onions, sliced15g ginger-garlic paste1 tbsp coriander powder1 tsp mild red chilli powder1 tsp cumin powder1 tsp salt200g/7oz tomatoes, chopped2 tbsp coriander leaves, chopped½ tsp Punjabi garam masala 100ml/3½fl oz vegetable 6 cloves 2 bay leaves 3 black cardamom pods 200g/7oz onions, sliced 15g ginger-garlic paste 1 tbsp coriander powder 1 tsp mild red chilli powder 1 tsp cumin powder 1 tsp salt 200g/7oz tomatoes, chopped 2 tbsp coriander leaves, chopped ½ tsp Punjabi garam masala 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 4 x 100g/3½oz lamb rump steaks 1½ tbsp Punjabi garam masala salt, to taste 1 red onion, sliced100g/3½oz baby plum tomatoes, sliced¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves1 lime, juice only 1 red onion, sliced 100g/3½oz baby plum tomatoes, sliced ¼ cucumber, sliced 2 tbsp chopped fresh coriander leaves 1 lime, juice only Method To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly.Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside.To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required.For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens.For the lamb, turn the oven down to 200C/180C Fan/Gas 6.Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice.In a bowl, mix together the garnish ingredients.Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. For the lamb, turn the oven down to 200C/180C Fan/Gas 6. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice. In a bowl, mix together the garnish ingredients. In a bowl, mix together the garnish ingredients. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with naan bread. Recipe tips The recipe makes more Punjabi garam masala spice mix than you will need, but the extra can be kept sealed in a jar for 2–3 weeks."
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An average of 5.0 out of 5 stars from 1 rating Rich, sweet and salty, make your own Peking duck this weekend with this simple method. Serve with Chinese-style pancakes and let everybody help themselves. 2 whole ducks, hairs removed 2 whole ducks, hairs removed 15g/½oz Chinese five-spice powder50g/1¾oz salt40g/1½ oz caster sugar20g/¾oz chicken powder20g/¾oz fresh root ginger, sliced20g/¾oz spring onions, sliced300ml/10fl oz rice wine vinegar250g/9oz maltose 15g/½oz Chinese five-spice powder 50g/1¾oz salt 40g/1½ oz caster sugar 20g/¾oz chicken powder 20g/¾oz fresh root ginger, sliced 20g/¾oz spring onions, sliced 300ml/10fl oz rice wine vinegar 250g/9oz maltose 180g/6oz hoi sin sauce30g/1oz crushed yellow bean sauce30g/1oz sesame sauce2 tbsp vegetable oil90g/3¼oz caster sugar 180g/6oz hoi sin sauce 30g/1oz crushed yellow bean sauce 30g/1oz sesame sauce 2 tbsp vegetable oil 90g/3¼oz caster sugar 18 shop-bought Chinese-style pancakes8 spring onions, julienned¼ cucumber, julienned 18 shop-bought Chinese-style pancakes 8 spring onions, julienned ¼ cucumber, julienned Method Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside.Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted.Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days.On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Recipe tips You need to start this recipe 1–2 days in advance. Use a meat thermometer to check that the duck is ready. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Rich, sweet and salty, make your own Peking duck this weekend with this simple method. Serve with Chinese-style pancakes and let everybody help themselves. 2 whole ducks, hairs removed 2 whole ducks, hairs removed 15g/½oz Chinese five-spice powder50g/1¾oz salt40g/1½ oz caster sugar20g/¾oz chicken powder20g/¾oz fresh root ginger, sliced20g/¾oz spring onions, sliced300ml/10fl oz rice wine vinegar250g/9oz maltose 15g/½oz Chinese five-spice powder 50g/1¾oz salt 40g/1½ oz caster sugar 20g/¾oz chicken powder 20g/¾oz fresh root ginger, sliced 20g/¾oz spring onions, sliced 300ml/10fl oz rice wine vinegar 250g/9oz maltose 180g/6oz hoi sin sauce30g/1oz crushed yellow bean sauce30g/1oz sesame sauce2 tbsp vegetable oil90g/3¼oz caster sugar 180g/6oz hoi sin sauce 30g/1oz crushed yellow bean sauce 30g/1oz sesame sauce 2 tbsp vegetable oil 90g/3¼oz caster sugar 18 shop-bought Chinese-style pancakes8 spring onions, julienned¼ cucumber, julienned 18 shop-bought Chinese-style pancakes 8 spring onions, julienned ¼ cucumber, julienned Method Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside.Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted.Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days.On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Combine the marinade ingredients in a small bowl, then rub it inside the ducks. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Stuff the duck's cavities with the ginger and spring onion slices. Carefully shower the ducks with boiling hot water, then dry it with kitchen paper and set aside. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Combine the vinegar and 150ml/5fl oz water in a saucepan and bring to the boil. Once boiling, add the maltose and mix over a low heat until melted. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. On the day of serving, preheat the oven to 185C/175C Fan/Gas 5. Transfer the duck to a roasting tin and roast for 1 hour and 10 minutes, turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. To make the duck sauce, mix the hoisin sauce, yellow bean sauce, sesame sauce and 120ml/4fl oz water together in a bowl. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Transfer to a saucepan and cook over a low heat for 2–3 minutes. Add the oil and sugar, mix and cook for another 5 minutes. Steam the pancakes for 7 minutes. Steam the pancakes for 7 minutes. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Carve the duck and serve it alongside the pancakes, cucumber, spring onions and duck sauce. Recipe tips You need to start this recipe 1–2 days in advance. Use a meat thermometer to check that the duck is ready."
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} | 8465538fcc079c57d39d23916a7bfbbc28ce4cb3b881cb6853eb0d6afedec51d | Why focusing on gut health should replace the usual January diet this year
Made a vow to boost your health by eating better this New Year? Instead of restricting what you eat, try adding extra ingredients to your plate, says one gastroenterologist. https://ichef.bbci.co.uk/images/ic/480xn/p0gzvplk.jpg At this time of year, thoughts of indulgent Decembers and fresh starts see the self-improvement pressure mount. This commonly focuses on the food we eat, with people encouraged to diet to lose weight and boost their health. The problem? Many diets are restrictive, hard to maintain and – perhaps most importantly – don’t work. “Science has shown us that when people have followed restrictive diets, they will inevitably, over the years, regain the weight that they’ve lost,” says Dr Saliha Mahmood-Ahmed, who specialises in gastroenterology. “What does work is changing dietary patterns of eating. Trying to include as many gut-friendly wholefoods in your diet as possible, rather than focussing on excluding food groups, is a very different – and positive – psychological stance to take.” Why the sudden focus on ‘gut-friendly’ foods? ‘Gut-friendly’ has become a go-to slogan, synonymous with good health. You’ve probably seen it gracing the packaging of many a supermarket product. But why now? “The science on gut health has really evolved in the last 20 years,” says Mahmood-Ahmed. “There’s now an understanding of what the gut microbiome is and just how important it is to have a wide variety of bacteria in the gut.” Over the last few years, dieticians, scientists and researchers have been working out what this means for our diet. While Mahmood-Ahmed says there’s still lots to learn – including how we can target an individual’s requirements rather than just give blanket advice – we can be sure at this point that eating a variety of plant-based foods is key. What a gut-friendly diet looks like “To foster good gut health, we need to look to a diet based on wholefoods and plants. This doesn’t mean you need to be vegan or vegetarian – I’m not. But eating more plant-based foods each week – ideally 30 different plants – is a great way to optimise your gut health. “That might sound daunting at first, but when you consider that plant-based foods aren’t just fruit and veg but also wholegrains, legumes, pulses, spices, nuts and seeds, it becomes a lot easier to incorporate into your day-to-day life.” Another way to improve your gut health is to add probiotics to your diet. These are believed to contribute to good gut bacteria and are present in dishes such as yoghurt (including kefir) and fermented foods. In addition to specific types of foods, Mahmood-Ahmed highlights a nutrient we should be looking to include more of in our meals: fibre. Studies have shown that having plenty of this in our diet helps that same friendly bacteria to thrive in the gut. “Lots of people focus on calories, fat or protein, but the one thing I do look at is fibre which is highly, highly underrated. In the UK, statistics show most people get around 18g of fibre a day, whereas the national recommendation is 30g. “If you’re doing just one thing this year to improve your diet, I’d suggest looking at how much fibre you’re consuming. If it’s not enough, slowly increase the amount you get in a week and you’ll notice massive differences in your digestive system and general health and wellbeing.” How to improve your gut health on a budget You don’t need to spend a fortune on food and groceries to improve your gut health, says Mahmood-Ahmed. “I always head straight for the dried pulses and grains section of the supermarket because they are cheap and go such a long way. Whether it’s pearl barley, bulgur wheat or lentils, these are all cost-effective options and really come to life with just a few spices. “Cooking with tins of beans, lentils and pulses is also a fantastic – and cheap – way of incorporating more plant-based diversity into your diet. “Also, if you look at all the frozen vegetables and fruits, they have an incredible amount of nutritious content and they work very much on a budget as well. “I use frozen sweetcorn, carrots and peas all the time. And I go to Asian supermarkets and specialist supermarkets to see what different frozen goodies are available. Things like frozen okra or bitter gourd are all cost effective and allow you to be a bit experimental with dishes.” Ingredients that will improve your gut, quickly If you are struggling with gut health issues, in particular constipation, Mahmood-Ahmed recommends three ingredients. “In my clinical practice as a gastroenterologist, I meet so many constipated people on a day-to-day basis. And there are three ingredients which I always recommend.” Consider these foods to be your new best friends when it comes to improving gut health and increasing fibre intake: Chia seeds: “Even a tablespoon of chia seeds a day really helps bowel function.” Kiwi fruit: “Kiwi is such an underrated and magical fruit, which really helps to foster good gut health, particularly if you’re prone to constipation.” Prunes: “The humble prune gets such a bad reputation but they’re beautifully fruity. Don’t forget they’re just dried plums.” Dr Mahmood-Ahmed’s gut-friendly recipes “Gut-friendly dishes can be warm, hearty and cosy too. Think about a soup packed with vegetables and pearl barley: it’s deliciously comforting and yet good for you. There are also beautiful beany casseroles and stews, jacket potatoes with an array of different toppings – there’s no end to the options available.” Mahmood-Ahmed has created four new recipes which all foster good gut health. Here, she explains the science behind them. “This is such a quick and easy dish. It’s a twist on jacket potato with cheese and beans and it’s full of gut-healthy ingredients. Sweet potato is more fibrous than regular potatoes and has a slower release of energy. Black beans are a great alternative to baked beans and then you top it off with both live yoghurt (which is full of probiotics) and tomato salsa, to just add that extra plant-based diversity. “During the weekend I put sweet potatoes on a tray in the bottom of the oven when it’s being used for something else – like a Sunday roast – then I keep them wrapped in foil in the fridge and heat them up in the microwave on the day I want to use them.” “You get so much bang for your buck with this. It’s really inexpensive, the two main ingredients being cauliflower and tinned lentils. It’s something I love to put on a big platter in front of the kids or serve as a sharing dish if I’m having friends over, alongside pitta breads for scooping. “It’s full of gut-friendly ingredients, with lentils coming packed with fibre and protein. Meanwhile, cauliflower is a great prebiotic to feed your gut microbes.” “I think something people really find difficult when they’re trying to make a few dietary changes is remembering their body is hardwired to enjoy that sugar spike. This dish will give you the sugar hit you’re craving but you’ll also get fibre and lots of vitamins and minerals. “In the centre you’ve got labneh which is strained yoghurt full of live bacteria and lots of protein. Plus, there’s the goodness of nuts and seeds, which are sprinkled over the top. It is a dessert which comes with added health benefits.” “This is a classic example of how you can achieve a truly comforting dish with gut-healthy ingredients. In winter, when lots of people have colds, this is just what you need to feel better. It’s got lots of protein from the chicken, the turmeric has a lovely taste and is a natural anti-inflammatory and the squeeze of lemon juice will top up your vitamin C levels. “On top of the health and comfort benefits, it comes with the bonus of being very easy to make. Other than shredding chicken at some point, all you have to do is bung a couple of things in a pot and allow them to boil. “This is a great way to use up leftover roast chicken, as it will really cut down the soup’s cooking time.” Originally published December 2023 | {
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"title": "Why focusing on gut health should replace the usual January diet this year",
"content": "Made a vow to boost your health by eating better this New Year? Instead of restricting what you eat, try adding extra ingredients to your plate, says one gastroenterologist. https://ichef.bbci.co.uk/images/ic/480xn/p0gzvplk.jpg At this time of year, thoughts of indulgent Decembers and fresh starts see the self-improvement pressure mount. This commonly focuses on the food we eat, with people encouraged to diet to lose weight and boost their health. The problem? Many diets are restrictive, hard to maintain and – perhaps most importantly – don’t work. “Science has shown us that when people have followed restrictive diets, they will inevitably, over the years, regain the weight that they’ve lost,” says Dr Saliha Mahmood-Ahmed, who specialises in gastroenterology. “What does work is changing dietary patterns of eating. Trying to include as many gut-friendly wholefoods in your diet as possible, rather than focussing on excluding food groups, is a very different – and positive – psychological stance to take.” Why the sudden focus on ‘gut-friendly’ foods? ‘Gut-friendly’ has become a go-to slogan, synonymous with good health. You’ve probably seen it gracing the packaging of many a supermarket product. But why now? “The science on gut health has really evolved in the last 20 years,” says Mahmood-Ahmed. “There’s now an understanding of what the gut microbiome is and just how important it is to have a wide variety of bacteria in the gut.” Over the last few years, dieticians, scientists and researchers have been working out what this means for our diet. While Mahmood-Ahmed says there’s still lots to learn – including how we can target an individual’s requirements rather than just give blanket advice – we can be sure at this point that eating a variety of plant-based foods is key. What a gut-friendly diet looks like “To foster good gut health, we need to look to a diet based on wholefoods and plants. This doesn’t mean you need to be vegan or vegetarian – I’m not. But eating more plant-based foods each week – ideally 30 different plants – is a great way to optimise your gut health. “That might sound daunting at first, but when you consider that plant-based foods aren’t just fruit and veg but also wholegrains, legumes, pulses, spices, nuts and seeds, it becomes a lot easier to incorporate into your day-to-day life.” Another way to improve your gut health is to add probiotics to your diet. These are believed to contribute to good gut bacteria and are present in dishes such as yoghurt (including kefir) and fermented foods. In addition to specific types of foods, Mahmood-Ahmed highlights a nutrient we should be looking to include more of in our meals: fibre. Studies have shown that having plenty of this in our diet helps that same friendly bacteria to thrive in the gut. “Lots of people focus on calories, fat or protein, but the one thing I do look at is fibre which is highly, highly underrated. In the UK, statistics show most people get around 18g of fibre a day, whereas the national recommendation is 30g. “If you’re doing just one thing this year to improve your diet, I’d suggest looking at how much fibre you’re consuming. If it’s not enough, slowly increase the amount you get in a week and you’ll notice massive differences in your digestive system and general health and wellbeing.” How to improve your gut health on a budget You don’t need to spend a fortune on food and groceries to improve your gut health, says Mahmood-Ahmed. “I always head straight for the dried pulses and grains section of the supermarket because they are cheap and go such a long way. Whether it’s pearl barley, bulgur wheat or lentils, these are all cost-effective options and really come to life with just a few spices. “Cooking with tins of beans, lentils and pulses is also a fantastic – and cheap – way of incorporating more plant-based diversity into your diet. “Also, if you look at all the frozen vegetables and fruits, they have an incredible amount of nutritious content and they work very much on a budget as well. “I use frozen sweetcorn, carrots and peas all the time. And I go to Asian supermarkets and specialist supermarkets to see what different frozen goodies are available. Things like frozen okra or bitter gourd are all cost effective and allow you to be a bit experimental with dishes.” Ingredients that will improve your gut, quickly If you are struggling with gut health issues, in particular constipation, Mahmood-Ahmed recommends three ingredients. “In my clinical practice as a gastroenterologist, I meet so many constipated people on a day-to-day basis. And there are three ingredients which I always recommend.” Consider these foods to be your new best friends when it comes to improving gut health and increasing fibre intake: Chia seeds: “Even a tablespoon of chia seeds a day really helps bowel function.” Kiwi fruit: “Kiwi is such an underrated and magical fruit, which really helps to foster good gut health, particularly if you’re prone to constipation.” Prunes: “The humble prune gets such a bad reputation but they’re beautifully fruity. Don’t forget they’re just dried plums.” Dr Mahmood-Ahmed’s gut-friendly recipes “Gut-friendly dishes can be warm, hearty and cosy too. Think about a soup packed with vegetables and pearl barley: it’s deliciously comforting and yet good for you. There are also beautiful beany casseroles and stews, jacket potatoes with an array of different toppings – there’s no end to the options available.” Mahmood-Ahmed has created four new recipes which all foster good gut health. Here, she explains the science behind them. “This is such a quick and easy dish. It’s a twist on jacket potato with cheese and beans and it’s full of gut-healthy ingredients. Sweet potato is more fibrous than regular potatoes and has a slower release of energy. Black beans are a great alternative to baked beans and then you top it off with both live yoghurt (which is full of probiotics) and tomato salsa, to just add that extra plant-based diversity. “During the weekend I put sweet potatoes on a tray in the bottom of the oven when it’s being used for something else – like a Sunday roast – then I keep them wrapped in foil in the fridge and heat them up in the microwave on the day I want to use them.” “You get so much bang for your buck with this. It’s really inexpensive, the two main ingredients being cauliflower and tinned lentils. It’s something I love to put on a big platter in front of the kids or serve as a sharing dish if I’m having friends over, alongside pitta breads for scooping. “It’s full of gut-friendly ingredients, with lentils coming packed with fibre and protein. Meanwhile, cauliflower is a great prebiotic to feed your gut microbes.” “I think something people really find difficult when they’re trying to make a few dietary changes is remembering their body is hardwired to enjoy that sugar spike. This dish will give you the sugar hit you’re craving but you’ll also get fibre and lots of vitamins and minerals. “In the centre you’ve got labneh which is strained yoghurt full of live bacteria and lots of protein. Plus, there’s the goodness of nuts and seeds, which are sprinkled over the top. It is a dessert which comes with added health benefits.” “This is a classic example of how you can achieve a truly comforting dish with gut-healthy ingredients. In winter, when lots of people have colds, this is just what you need to feel better. It’s got lots of protein from the chicken, the turmeric has a lovely taste and is a natural anti-inflammatory and the squeeze of lemon juice will top up your vitamin C levels. “On top of the health and comfort benefits, it comes with the bonus of being very easy to make. Other than shredding chicken at some point, all you have to do is bung a couple of things in a pot and allow them to boil. “This is a great way to use up leftover roast chicken, as it will really cut down the soup’s cooking time.” Originally published December 2023"
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} | 4172bce13e76b4d0320bc3930786d29559f7797f824b04ebe48d17b973c9196a | The unexpected New Year's resolution that delivers wealth and health
https://ichef.bbci.co.uk/images/ic/480xn/p0gzrk9m.jpg In 2023, 15% of people who set a New Year's resolution vowed to do more for the environment. This new player on the resolution scene joins old favourites such as healthy eating and saving money. The good news is that eating more sustainably can help you achieve all these things, while benefiting everyone on the planet. Miguel Barclay, also known as the One Pound Chef has written hundreds of budget recipes and knows his way to a bargain. In his new book, Green One Pound Meals, he shares his approach to eating sustainably while still sticking to his signature budget. Food production is said to be responsible for a quarter of all greenhouse gas emissions, contributing significantly to global warming, although the environmental impact of food and cooking practices varies hugely. It's hard to know where to start calculating your own carbon footprint. Miguel's tips below are a simple starting point for a journey to a lifetime of sustainable eating, long after January is over. Plan your meals It has been estimated that if food waste was a country, it would be the third highest emitter of greenhouse gases after the US and China, according to the Food and Agriculture Organization (FAO) of the United Nations. When it comes to reducing your food waste, failing to plan is like planning to fail. “It’s terrible for the environment to be throwing food away, but I’m first and foremost a budget chef and if you throw half of something away, then really, it's like you bought it for double the price,” says Miguel. By writing a clear shopping list for your weekly meals, specifying how much of each ingredient you need, you’ll be able to see whether that big bag of potatoes or salad really is good value or not. By reducing food waste, a family of four could save £60 a month, according to the Love Food Hate Waste campaign’s calculations. Miguel's top three tips to use up all the food you buy: Pick your first meal, then work in chronological order to plan the rest of the week using any leftover ingredients from the previous recipes.Plan to use perishable produce first and move towards tins, frozen and long life produce by the end of the week.If a recipe doesn't use up a whole vegetable you can also double up and batch cook the meal, then freeze the cooked meal in portions to eat later. Pick your first meal, then work in chronological order to plan the rest of the week using any leftover ingredients from the previous recipes. Plan to use perishable produce first and move towards tins, frozen and long life produce by the end of the week. If a recipe doesn't use up a whole vegetable you can also double up and batch cook the meal, then freeze the cooked meal in portions to eat later. Make Miguel's one-pan gnocchi and veg bake using many frozen and long-life ingredients. End of the week: Miguel's gnocchi bake uses frozen and long-life ingredients Changing meat-free Mondays Reducing your carbon footprint and weekly shopping spend are two motivations for eating less meat. One comprehensive study found meat and other animal products are responsible for over half the food-related greenhouse gas emissions, despite providing only a fifth of the calories we eat and drink. But switching out meat for more high-fibre vegetables and pulses can also benefit your health. Even without giving up meat entirely, sticking to the healthy diet recommended by the NHS, which emphasises eating five fruits and vegetetables a day, while limiting red meat and processed food intake, would reduce the UK's food-related greenhouse gas emissions by 17%. Meat-free Mondays became a popular way to remind people to eat vegetarian food on at least one day per week. But Miguel suggests that we swap it around so that you only eat meat on one day of the week instead. Any move toward a more flexitarian diet will have some environmental benefits. If you eat meat more regularly, Miguel suggests using recipes where it isn’t a large part of the dinner, but plays a role in adding flavour instead. Adding more beans than meat to tacos, or using a small amount of bacon in a lentil soup or chorizo in a bean stew gives a lot of flavour with a lot less meat than a steak or chop. Some meats can have a higher carbon footprint than others, so look at including more environmentally-friendly options. Of all the products analysed in one study, beef and lamb were found to have the most damaging effect on the environment, but there are also other considerations, such as farming methods to take into account when deciding on what to purchase. Use the BBC's carbon calculator to see which foods you eat have high carbon emissions, as meat is not the only food where the choices you make can make a big difference. Miguel and Dr Rupy talk beans and make a healthy vegetarian stew Get personal about food waste Food waste comes in many forms and by getting to know your habits, you can make a personalised game plan to tackle your food waste. Some chefs use clear bin liners to find out what the kitchen is not using up, and you can do this at home too, says Miguel. You might be consistently making too much rice or pasta than you need or want to eat. Or you may not know what to do with cooked leftovers or unused fresh food until it is past its best. Once you've noted where your common problem areas are you can take action to address them. Get in the habit of measuring before you cook so you know exactly how much you need. You don't always need scales - just a mug can be better than eye-balling quantities. If you regularly throw out mouldy bread, consider slicing and freezing your loaf so you can toast it as you need. If you are finding that food goes off before you use it, check the temperature of your fridge. The Love Food Hate Waste campaign from WRAP has great tips for maximising your fridge efficiency to keep food fresh for longer. Or perhaps you're better off buying loose vegetables, if you're chucking half the raw potatoes you buy from a bulk bag every week. We asked other top chefs to share their leftover tips to get ideas on how to use everything up, from Nadiya's stock bag to Dr Rupy's fridge-raid pesto. Watch our Cook the Imperfect series to fight food waste How to make vegetables last longerHow to make salad last longerHow to make your root veg last longerHow to use up leftover tins and jarsWhat to do with stale bread How to make vegetables last longer How to make salad last longer How to make your root veg last longer How to use up leftover tins and jars What to do with stale bread Food with extra ap-peel There are bits of fruits and vegetables we often throw away for no reason other than habit. The leaves, skins, stalks and peels of fruits, herbs and vegetables can often be used as a "free" flavouring or to add extra nutrition to your diet. Stop throwing away soft herb stalks, says Miguel. Most stalks on supermarket herbs like parsley and coriander are soft enough to be chopped and used in any dish. Miguel uses them to make flavour-packed fritter. Parsley stalks are excellent for flavouring stock. Save them in a freezer bag until you need them, along with carrot peelings and trimmings, mushroom stalks, celery leaves and leek tops. You don't always need to peel vegetables such as carrots, potatoes, sweet potatoes when you can just give them a scrub with a brush. The extra fibre and nutrients in the skin is better for your gut health. If you must peel, use squash or potato peelings to make crisps as a pre-dinner nibble or crispy garnish. Broccoli and cauliflower stalks are just as delicious as the florets. They may need peeling if the stalks have a tough skin, but the inside will chop up for use in vegetable stir-fry, or grate them to make cauliflower "rice". The tender leaves are also excellent and still an edible part of the plant. If you’ve got to the point where you’re not throwing away peel, you’re probably doing quite well with your food waste already. And remember that inedible food waste like banana peels, egg shells and onions skins can be composted or put into local food recycling bins. Originally published January 2021 | {
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"title": "The unexpected New Year's resolution that delivers wealth and health",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0gzrk9m.jpg In 2023, 15% of people who set a New Year's resolution vowed to do more for the environment. This new player on the resolution scene joins old favourites such as healthy eating and saving money. The good news is that eating more sustainably can help you achieve all these things, while benefiting everyone on the planet. Miguel Barclay, also known as the One Pound Chef has written hundreds of budget recipes and knows his way to a bargain. In his new book, Green One Pound Meals, he shares his approach to eating sustainably while still sticking to his signature budget. Food production is said to be responsible for a quarter of all greenhouse gas emissions, contributing significantly to global warming, although the environmental impact of food and cooking practices varies hugely. It's hard to know where to start calculating your own carbon footprint. Miguel's tips below are a simple starting point for a journey to a lifetime of sustainable eating, long after January is over. Plan your meals It has been estimated that if food waste was a country, it would be the third highest emitter of greenhouse gases after the US and China, according to the Food and Agriculture Organization (FAO) of the United Nations. When it comes to reducing your food waste, failing to plan is like planning to fail. “It’s terrible for the environment to be throwing food away, but I’m first and foremost a budget chef and if you throw half of something away, then really, it's like you bought it for double the price,” says Miguel. By writing a clear shopping list for your weekly meals, specifying how much of each ingredient you need, you’ll be able to see whether that big bag of potatoes or salad really is good value or not. By reducing food waste, a family of four could save £60 a month, according to the Love Food Hate Waste campaign’s calculations. Miguel's top three tips to use up all the food you buy: Pick your first meal, then work in chronological order to plan the rest of the week using any leftover ingredients from the previous recipes.Plan to use perishable produce first and move towards tins, frozen and long life produce by the end of the week.If a recipe doesn't use up a whole vegetable you can also double up and batch cook the meal, then freeze the cooked meal in portions to eat later. Pick your first meal, then work in chronological order to plan the rest of the week using any leftover ingredients from the previous recipes. Plan to use perishable produce first and move towards tins, frozen and long life produce by the end of the week. If a recipe doesn't use up a whole vegetable you can also double up and batch cook the meal, then freeze the cooked meal in portions to eat later. Make Miguel's one-pan gnocchi and veg bake using many frozen and long-life ingredients. End of the week: Miguel's gnocchi bake uses frozen and long-life ingredients Changing meat-free Mondays Reducing your carbon footprint and weekly shopping spend are two motivations for eating less meat. One comprehensive study found meat and other animal products are responsible for over half the food-related greenhouse gas emissions, despite providing only a fifth of the calories we eat and drink. But switching out meat for more high-fibre vegetables and pulses can also benefit your health. Even without giving up meat entirely, sticking to the healthy diet recommended by the NHS, which emphasises eating five fruits and vegetetables a day, while limiting red meat and processed food intake, would reduce the UK's food-related greenhouse gas emissions by 17%. Meat-free Mondays became a popular way to remind people to eat vegetarian food on at least one day per week. But Miguel suggests that we swap it around so that you only eat meat on one day of the week instead. Any move toward a more flexitarian diet will have some environmental benefits. If you eat meat more regularly, Miguel suggests using recipes where it isn’t a large part of the dinner, but plays a role in adding flavour instead. Adding more beans than meat to tacos, or using a small amount of bacon in a lentil soup or chorizo in a bean stew gives a lot of flavour with a lot less meat than a steak or chop. Some meats can have a higher carbon footprint than others, so look at including more environmentally-friendly options. Of all the products analysed in one study, beef and lamb were found to have the most damaging effect on the environment, but there are also other considerations, such as farming methods to take into account when deciding on what to purchase. Use the BBC's carbon calculator to see which foods you eat have high carbon emissions, as meat is not the only food where the choices you make can make a big difference. Miguel and Dr Rupy talk beans and make a healthy vegetarian stew Get personal about food waste Food waste comes in many forms and by getting to know your habits, you can make a personalised game plan to tackle your food waste. Some chefs use clear bin liners to find out what the kitchen is not using up, and you can do this at home too, says Miguel. You might be consistently making too much rice or pasta than you need or want to eat. Or you may not know what to do with cooked leftovers or unused fresh food until it is past its best. Once you've noted where your common problem areas are you can take action to address them. Get in the habit of measuring before you cook so you know exactly how much you need. You don't always need scales - just a mug can be better than eye-balling quantities. If you regularly throw out mouldy bread, consider slicing and freezing your loaf so you can toast it as you need. If you are finding that food goes off before you use it, check the temperature of your fridge. The Love Food Hate Waste campaign from WRAP has great tips for maximising your fridge efficiency to keep food fresh for longer. Or perhaps you're better off buying loose vegetables, if you're chucking half the raw potatoes you buy from a bulk bag every week. We asked other top chefs to share their leftover tips to get ideas on how to use everything up, from Nadiya's stock bag to Dr Rupy's fridge-raid pesto. Watch our Cook the Imperfect series to fight food waste How to make vegetables last longerHow to make salad last longerHow to make your root veg last longerHow to use up leftover tins and jarsWhat to do with stale bread How to make vegetables last longer How to make salad last longer How to make your root veg last longer How to use up leftover tins and jars What to do with stale bread Food with extra ap-peel There are bits of fruits and vegetables we often throw away for no reason other than habit. The leaves, skins, stalks and peels of fruits, herbs and vegetables can often be used as a \"free\" flavouring or to add extra nutrition to your diet. Stop throwing away soft herb stalks, says Miguel. Most stalks on supermarket herbs like parsley and coriander are soft enough to be chopped and used in any dish. Miguel uses them to make flavour-packed fritter. Parsley stalks are excellent for flavouring stock. Save them in a freezer bag until you need them, along with carrot peelings and trimmings, mushroom stalks, celery leaves and leek tops. You don't always need to peel vegetables such as carrots, potatoes, sweet potatoes when you can just give them a scrub with a brush. The extra fibre and nutrients in the skin is better for your gut health. If you must peel, use squash or potato peelings to make crisps as a pre-dinner nibble or crispy garnish. Broccoli and cauliflower stalks are just as delicious as the florets. They may need peeling if the stalks have a tough skin, but the inside will chop up for use in vegetable stir-fry, or grate them to make cauliflower \"rice\". The tender leaves are also excellent and still an edible part of the plant. If you’ve got to the point where you’re not throwing away peel, you’re probably doing quite well with your food waste already. And remember that inedible food waste like banana peels, egg shells and onions skins can be composted or put into local food recycling bins. Originally published January 2021"
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If you’re looking for the quiz, you’ve made it to the answers first! Click here to go to the Christmas quiz questions. Round 1: 2023 Food trends Q1: What type of tinned food became a surprising date night treat? A: c) Fish Q2: Picky tea was given a new name this summer on TikTok, what was it? A: Girl dinner Q3: What’s the name of the Korean punch that grew in popularity in the summer? A: Hwachae Q4: Which fruit was slathered with peanut butter and chocolate to create a viral bark recipe that tastes like a classic chocolate bar? A: Dates Q5: Which type of cheese became popular for frying eggs in, thanks to social media? A: Feta Round 2: Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? A: b) Syrup Q7: In Love Actually, what type of biscuit does Natalie give the new Prime Minister, while telling him that if the other candidate had won she would have “just always given him the boring biscuits with no chocolate.” A: Chocolate digestives Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? A: c) A dry martini with an olive Q9: In The Family Stone, what special brunch dish does Meredith prepare for her future in-laws? A: c) Morton Family Strata Q10: In The Muppet Christmas Carol, what fruit sings a rendition of Deck the Halls with the Swedish Chef? A: b) A bunch of grapes Round 3: Pop culture references Q11: In the Dean Martin song Let It Snow! Let It Snow! Let It Snow!, what has been brought for popping? A: Corn Q12: In the song Rockin’ Around The Christmas Tree, what kind of pie will be eaten later? A: Pumpkin pie Q13: What sweet is referenced in the song It’s the Most Wonderful Time of the Year? A: Marshmallows Q14: In the Friends Christmas episode where Joey and Chandler resort to getting Christmas gifts from a petrol station, what do they give Ross? A: a) Two cans of fizzy drink Q15: Whose turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? A: b) Nigella’s Q16: In The Bear’s Christmas episode in season two, what is the theme of the Berzatto family meal? A: The feast of the seven fishes Q17: Which One Direction’er has a tattoo of an iced gem on his arm? A: c) Harry Styles Q18: Which country singer has her own Christmas sugar cookie kit that people can buy? A: a) Dolly Parton Q19: Which singer has her own Irish cream liquor brand? A: b) Mariah Carey Q20: Which group released the festive song which includes the line: ‘On the fourth day of Christmas my baby gave to me: a candle-lit dinner, just for me and my honey’? A: Destiny’s Child Round 4: Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? A: Japan (an average of 3.6 million Japanese families enjoy it as a Christmas meal every year) Q22: From which country does the rice crispie treat White Christmas originate? A: Australia Q23: In Sweden, glögg is popular during the festive season – but what is it? A: Mulled wine Q24: In Brazil, a popular Christmas dish is a ‘chester’. What type of meat is this? A: Chicken Q25: Which European country frequently serves up fondue chinoise (meat fondue) and filet im teig (pastry-wrapped pork fillet with sausage meat) at Christmas? A: Switzerland Q26: Pierogi are a type of traditional Christmas food in Poland. What are they? A: Dumplings (commonly eaten throughout central and Eastern Europe, they come with both savoury and sweet fillings) Q27: Which country is responsible for Christmas (figgy) pudding? A: UK Q28: In Portugal, bolo-rei is a popular festive bake – but what is it? A: A cake which usually includes candied fruit and nuts Q29: In Provence, France, how many desserts do they traditionally have at Christmas? A: 13 Q30: What spice makes the Swedish St Lucia bun yellow? A: Saffron Round 5: Technical challenge Q31: What nut do you need to grind up to make marzipan? A: Almond Q32: What is sous vide cooking? Where you cook food in a vacuum-sealed bag in water at a low temperature Q33: What is a bouquet de garni? A bundle of herbs tied together with string, which is frequently added to casseroles and stews Q34: What ingredient can be ‘Dutch processed’? A: Cocoa powder (now learn how to make the perfect chocolate cake) Q35: What is 1fl oz in ml? A: 28.41 (we’ll accept 28-30) Q36: What are the three ingredients in Chantilly cream? A: Cream, sugar and vanilla (extract or paste) Q37: Which is not a variety of risotto rice? A: c) Bomba (want to know more? Here’s how you can make the perfect risotto) Q38: Other than chocolate, what’s the other ingredient required to make truffles? A: Cream Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes? A: b) A sieve (now learn to make Poppy O’Toole’s perfect mashed potatoes) Q40: If you’re using the bain-marie technique, what are you doing? A: Placing a container of food in a shallow pool of hot water to cook or melt it. Round 6: The picture round Mary BerryChing He-HuangNadiya HusseinJames MartinNigella LawsonNigel SlaterKen HomAnjum AnandDave Myers (Hairy Bikers)Andi OliverSimon King (Hairy Bikers)Ainsley Harriott Mary Berry Mary Berry Ching He-Huang Ching He-Huang Nadiya Hussein Nadiya Hussein James Martin James Martin Nigella Lawson Nigella Lawson Nigel Slater Nigel Slater Ken Hom Ken Hom Anjum Anand Anjum Anand Dave Myers (Hairy Bikers) Dave Myers (Hairy Bikers) Andi Oliver Andi Oliver Simon King (Hairy Bikers) Simon King (Hairy Bikers) Ainsley Harriott Ainsley Harriott Originally published December 2023 | {
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"content": "If you’re looking for the quiz, you’ve made it to the answers first! Click here to go to the Christmas quiz questions. Round 1: 2023 Food trends Q1: What type of tinned food became a surprising date night treat? A: c) Fish Q2: Picky tea was given a new name this summer on TikTok, what was it? A: Girl dinner Q3: What’s the name of the Korean punch that grew in popularity in the summer? A: Hwachae Q4: Which fruit was slathered with peanut butter and chocolate to create a viral bark recipe that tastes like a classic chocolate bar? A: Dates Q5: Which type of cheese became popular for frying eggs in, thanks to social media? A: Feta Round 2: Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? A: b) Syrup Q7: In Love Actually, what type of biscuit does Natalie give the new Prime Minister, while telling him that if the other candidate had won she would have “just always given him the boring biscuits with no chocolate.” A: Chocolate digestives Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? A: c) A dry martini with an olive Q9: In The Family Stone, what special brunch dish does Meredith prepare for her future in-laws? A: c) Morton Family Strata Q10: In The Muppet Christmas Carol, what fruit sings a rendition of Deck the Halls with the Swedish Chef? A: b) A bunch of grapes Round 3: Pop culture references Q11: In the Dean Martin song Let It Snow! Let It Snow! Let It Snow!, what has been brought for popping? A: Corn Q12: In the song Rockin’ Around The Christmas Tree, what kind of pie will be eaten later? A: Pumpkin pie Q13: What sweet is referenced in the song It’s the Most Wonderful Time of the Year? A: Marshmallows Q14: In the Friends Christmas episode where Joey and Chandler resort to getting Christmas gifts from a petrol station, what do they give Ross? A: a) Two cans of fizzy drink Q15: Whose turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? A: b) Nigella’s Q16: In The Bear’s Christmas episode in season two, what is the theme of the Berzatto family meal? A: The feast of the seven fishes Q17: Which One Direction’er has a tattoo of an iced gem on his arm? A: c) Harry Styles Q18: Which country singer has her own Christmas sugar cookie kit that people can buy? A: a) Dolly Parton Q19: Which singer has her own Irish cream liquor brand? A: b) Mariah Carey Q20: Which group released the festive song which includes the line: ‘On the fourth day of Christmas my baby gave to me: a candle-lit dinner, just for me and my honey’? A: Destiny’s Child Round 4: Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? A: Japan (an average of 3.6 million Japanese families enjoy it as a Christmas meal every year) Q22: From which country does the rice crispie treat White Christmas originate? A: Australia Q23: In Sweden, glögg is popular during the festive season – but what is it? A: Mulled wine Q24: In Brazil, a popular Christmas dish is a ‘chester’. What type of meat is this? A: Chicken Q25: Which European country frequently serves up fondue chinoise (meat fondue) and filet im teig (pastry-wrapped pork fillet with sausage meat) at Christmas? A: Switzerland Q26: Pierogi are a type of traditional Christmas food in Poland. What are they? A: Dumplings (commonly eaten throughout central and Eastern Europe, they come with both savoury and sweet fillings) Q27: Which country is responsible for Christmas (figgy) pudding? A: UK Q28: In Portugal, bolo-rei is a popular festive bake – but what is it? A: A cake which usually includes candied fruit and nuts Q29: In Provence, France, how many desserts do they traditionally have at Christmas? A: 13 Q30: What spice makes the Swedish St Lucia bun yellow? A: Saffron Round 5: Technical challenge Q31: What nut do you need to grind up to make marzipan? A: Almond Q32: What is sous vide cooking? Where you cook food in a vacuum-sealed bag in water at a low temperature Q33: What is a bouquet de garni? A bundle of herbs tied together with string, which is frequently added to casseroles and stews Q34: What ingredient can be ‘Dutch processed’? A: Cocoa powder (now learn how to make the perfect chocolate cake) Q35: What is 1fl oz in ml? A: 28.41 (we’ll accept 28-30) Q36: What are the three ingredients in Chantilly cream? A: Cream, sugar and vanilla (extract or paste) Q37: Which is not a variety of risotto rice? A: c) Bomba (want to know more? Here’s how you can make the perfect risotto) Q38: Other than chocolate, what’s the other ingredient required to make truffles? A: Cream Q39: What tool does Poppy O’Toole recommend using to make the perfect mashed potatoes? A: b) A sieve (now learn to make Poppy O’Toole’s perfect mashed potatoes) Q40: If you’re using the bain-marie technique, what are you doing? A: Placing a container of food in a shallow pool of hot water to cook or melt it. Round 6: The picture round Mary BerryChing He-HuangNadiya HusseinJames MartinNigella LawsonNigel SlaterKen HomAnjum AnandDave Myers (Hairy Bikers)Andi OliverSimon King (Hairy Bikers)Ainsley Harriott Mary Berry Mary Berry Ching He-Huang Ching He-Huang Nadiya Hussein Nadiya Hussein James Martin James Martin Nigella Lawson Nigella Lawson Nigel Slater Nigel Slater Ken Hom Ken Hom Anjum Anand Anjum Anand Dave Myers (Hairy Bikers) Dave Myers (Hairy Bikers) Andi Oliver Andi Oliver Simon King (Hairy Bikers) Simon King (Hairy Bikers) Ainsley Harriott Ainsley Harriott Originally published December 2023"
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} | a42f42df07e3c0cbb7827753188126d7cae58701dbace477a4a2eeb309c4f6e8 | The great big 2023 festive food quiz
From the cookery trends that captured the nation this year to age-old culinary traditions from around the world, we’re about to put your knowledge of all things food to the test with the ultimate Christmas quiz. https://ichef.bbci.co.uk/images/ic/480xn/p08zgggb.jpg Welcome to the 2023 Christmas food quiz. Whether you happen to be a whizz in the kitchen, are known as a festive film nerd or have an encyclopaedic knowledge of chefs, this is the quiz for you. So get your friends or family together and prepare to put your knowledge to the test with six rounds of quizmas fun. When you’re finished, get the Christmas quiz answers here! 2023 food trends Q1: What type of tinned food became a surprising date night treat? a) Beans b) Lentils c) Fish Q2: Picky tea was given a new name this year on TikTok – what was it? Q3: What’s the name of the Korean punch everyone was talking about over the summer? Q4: Which fruit was slathered with peanut butter and chocolate to create a viral bark recipe that tastes like a classic chocolate bar? Q5: Which type of cheese became popular for frying eggs in, thanks to social media? Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? a) Tomato sauce b) Syrup c) Chopped up candy canes Q7: In Love Actually, what type of biscuit does Natalie give the new Prime Minister, while telling him that if the other candidate had won she would have “just always given him the boring biscuits with no chocolate.” Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? a) A vodka martini with a lemon twist b) A Manhattan with a cherry c) A dry martini with an olive Q9: In The Family Stone, what special brunch dish does Meredith prepare for her future in-laws? a) Morton Family Hash b) Morton Family French Toast c) Morton Family Strata Q10: In The Muppet Christmas Carol, what fruit sings a rendition of Deck the Halls with the Swedish Chef? a) A plum b) A bunch of grapes c) A pair of satsumas Pop culture Q11: In the Dean Martin song Let It Snow! Let It Snow! Let It Snow!, what has been brought for popping? Q12: In the song Rockin’ Around the Christmas Tree, what kind of pie will be eaten later? Q13: What sweet is referenced in the song It’s The Most Wonderful Time of the Year? Q14: In the Friends Christmas episode where Joey and Chandler resort to getting Christmas gifts from a petrol station, what do they give Ross? a) Two cans of fizzy drink b) Two bars of chocolate c) Two packets of crisps Q15: Whose turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? a) Jamie Oliver’s b) Nigella’s c) Gordon Ramsay’s Q16: In The Bear’s Christmas episode in season two, what is the theme of the Berzatto family meal? (Clue: It begins with ‘The feast of…’) Q17: Which One Direction’er has a tattoo of an iced gem on his arm? a) Louis Tomlinson b) Liam Payne c) Harry Styles Q18: Which country singer has her own Christmas sugar cookie kit that people can buy? a) Dolly Parton b) Shania Twain c) Carrie Underwood Q19: Which singer has her own Irish cream liquor brand? a) Celine Dion b) Mariah Carey c) Adele Q20: Which group released the festive song which includes the line: ‘On the fourth day of Christmas my baby gave to me: a candle-lit dinner, just for me and my honey’? Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? Q22: From which country does the rice crispie treat White Christmas originate? Q23: In Sweden, glögg is popular during the festive season – but what is it? Q24: In Brazil, a popular Christmas dish is a ‘chester’. What type of meat is this? Q25: Which European country frequently serves up fondue chinoise (meat fondue) and filet im teig (pastry-wrapped pork fillet with sausage meat) at Christmas? Q26: Pierogi are a type of traditional Christmas food in Poland. What are they? Q27: Which country is responsible for Christmas (figgy) pudding? Q28: In Portugal, bolo-rei is a popular festive bake – but what is it? Q29: In Provence, France, how many desserts do they traditionally have at Christmas? Q30: What spice makes the Swedish St Lucia bun yellow? Technical challenge Q31: What nut do you need to grind up to make marzipan? Q32: What is sous vide cooking? Q33: What is a bouquet de garni? Q34: What ingredient can be ‘Dutch processed’? Q35: How many ml is 1fl oz? Q36: What are the three ingredients in Chantilly cream? Q37: Which is not a variety of risotto rice? a. Carnaroli b. Vialone nano c. Bomba Q38: Other than chocolate, what’s the other ingredient required to make truffles? Q39: What tool does Poppy O’Toole recommend using to make super-smooth mashed potatoes? a. Blender b. Sieve c. Meat mallet Q40: If you’re using the bain-marie technique, what are you doing? Picture round: name the chefs https://ichef.bbci.co.uk/images/ic/480xn/p08y31w6.jpg Originally published December 2023 | {
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"content": "From the cookery trends that captured the nation this year to age-old culinary traditions from around the world, we’re about to put your knowledge of all things food to the test with the ultimate Christmas quiz. https://ichef.bbci.co.uk/images/ic/480xn/p08zgggb.jpg Welcome to the 2023 Christmas food quiz. Whether you happen to be a whizz in the kitchen, are known as a festive film nerd or have an encyclopaedic knowledge of chefs, this is the quiz for you. So get your friends or family together and prepare to put your knowledge to the test with six rounds of quizmas fun. When you’re finished, get the Christmas quiz answers here! 2023 food trends Q1: What type of tinned food became a surprising date night treat? a) Beans b) Lentils c) Fish Q2: Picky tea was given a new name this year on TikTok – what was it? Q3: What’s the name of the Korean punch everyone was talking about over the summer? Q4: Which fruit was slathered with peanut butter and chocolate to create a viral bark recipe that tastes like a classic chocolate bar? Q5: Which type of cheese became popular for frying eggs in, thanks to social media? Food in festive film Q6: In the Christmas classic Elf, Buddy the elf covers his spaghetti in what? a) Tomato sauce b) Syrup c) Chopped up candy canes Q7: In Love Actually, what type of biscuit does Natalie give the new Prime Minister, while telling him that if the other candidate had won she would have “just always given him the boring biscuits with no chocolate.” Q8: In 2015 film Carol, Cate Blanchet’s character (Carol) orders creamed spinach and poached eggs in a restaurant. What drink does she order at the same time? a) A vodka martini with a lemon twist b) A Manhattan with a cherry c) A dry martini with an olive Q9: In The Family Stone, what special brunch dish does Meredith prepare for her future in-laws? a) Morton Family Hash b) Morton Family French Toast c) Morton Family Strata Q10: In The Muppet Christmas Carol, what fruit sings a rendition of Deck the Halls with the Swedish Chef? a) A plum b) A bunch of grapes c) A pair of satsumas Pop culture Q11: In the Dean Martin song Let It Snow! Let It Snow! Let It Snow!, what has been brought for popping? Q12: In the song Rockin’ Around the Christmas Tree, what kind of pie will be eaten later? Q13: What sweet is referenced in the song It’s The Most Wonderful Time of the Year? Q14: In the Friends Christmas episode where Joey and Chandler resort to getting Christmas gifts from a petrol station, what do they give Ross? a) Two cans of fizzy drink b) Two bars of chocolate c) Two packets of crisps Q15: Whose turkey recipe does Mick decide to follow in the first Gavin and Stacey Christmas special? a) Jamie Oliver’s b) Nigella’s c) Gordon Ramsay’s Q16: In The Bear’s Christmas episode in season two, what is the theme of the Berzatto family meal? (Clue: It begins with ‘The feast of…’) Q17: Which One Direction’er has a tattoo of an iced gem on his arm? a) Louis Tomlinson b) Liam Payne c) Harry Styles Q18: Which country singer has her own Christmas sugar cookie kit that people can buy? a) Dolly Parton b) Shania Twain c) Carrie Underwood Q19: Which singer has her own Irish cream liquor brand? a) Celine Dion b) Mariah Carey c) Adele Q20: Which group released the festive song which includes the line: ‘On the fourth day of Christmas my baby gave to me: a candle-lit dinner, just for me and my honey’? Geography Q21: Eating fried chicken at a fast food restaurant is a Christmas tradition in which country? Q22: From which country does the rice crispie treat White Christmas originate? Q23: In Sweden, glögg is popular during the festive season – but what is it? Q24: In Brazil, a popular Christmas dish is a ‘chester’. What type of meat is this? Q25: Which European country frequently serves up fondue chinoise (meat fondue) and filet im teig (pastry-wrapped pork fillet with sausage meat) at Christmas? Q26: Pierogi are a type of traditional Christmas food in Poland. What are they? Q27: Which country is responsible for Christmas (figgy) pudding? Q28: In Portugal, bolo-rei is a popular festive bake – but what is it? Q29: In Provence, France, how many desserts do they traditionally have at Christmas? Q30: What spice makes the Swedish St Lucia bun yellow? Technical challenge Q31: What nut do you need to grind up to make marzipan? Q32: What is sous vide cooking? Q33: What is a bouquet de garni? Q34: What ingredient can be ‘Dutch processed’? Q35: How many ml is 1fl oz? Q36: What are the three ingredients in Chantilly cream? Q37: Which is not a variety of risotto rice? a. Carnaroli b. Vialone nano c. Bomba Q38: Other than chocolate, what’s the other ingredient required to make truffles? Q39: What tool does Poppy O’Toole recommend using to make super-smooth mashed potatoes? a. Blender b. Sieve c. Meat mallet Q40: If you’re using the bain-marie technique, what are you doing? Picture round: name the chefs https://ichef.bbci.co.uk/images/ic/480xn/p08y31w6.jpg Originally published December 2023"
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} | 4b8381f56a0a39c41e5eada96457be3f1b2b0686791cd0a3e9a6fea1ed2b4cd2 | How to recreate classic Christmas market treats at home
Love all the festive feels of continental-style Christmas markets? Inspired by Nigella’s Amsterdam Christmas special, we’ve put together the ultimate guide on conjuring up those festive flavours indoors. https://ichef.bbci.co.uk/images/ic/480xn/p0gzbw8h.jpg Nigella is back on BBC One and BBC iPlayer this December, for a Christmas special set in the aptly festive and twinkly Dutch capital. Nigella’s Amsterdam Christmas, which will hit our screens on 21 December, is choc-full of the sights, sounds and flavours of the world-famous city at the most wonderful time of the year. This, of course, includes its festive markets. “You can’t go to Amsterdam at this time of year without going to a few of their Christmas markets,” says the TV cook and food writer. “Just magical!” If the cold, dark weather dampens the magic a bit for you though, or if getting to a market just isn’t an option, fear not – you can conjure up on a very similar flavour of festive spirit from the comfort of your own home. And Nigella herself is in full support of this option. “What I love is that sense of cocooning at home cosily when it’s cold and dark outside. There’s a warm glow that comes from fairy lights and candles that is utterly transporting. All I want to add to that is good food, my family and my friends.” Here’s what to make, so you can dish up all the festive feels of a continental Christmas market from your own cosy kitchen. Lebkuchen “In Freiburg there was always a Christmas market in town,” says Jurgen Krauss, former Bake Off contestant and author of recipe book German Baking. The celebrity cook hails from the Black Forest in Germany, the country responsible Christmas markets (hence why so many food stalls are focussed on food from Germany). He has fond memories of eating gingerbread at the markets. “Gingerbread is a big thing and there’s two types of lebkuchen. The first is soft and highly spiced with lots of lemon peel and either a chocolate coating or sugar glaze.” These are straightforward to make: you heat honey and butter before adding to dough along with lots of spices, shaping it into flattened balls and baking for 15 minutes. “The other is the large lebkuchen hearts, which is a completely different process and can take about five days to make,” says Krauss. “It’s a multi-stage process, but isn’t too daunting. You just need to make a starter with rye flour, molasses and honey, and leave that in the refrigerator for three to five days. It’s not something you can just throw together at the last minute!” Pretzels A shiny-crusted, pillowy soft pretzel is another of Krauss’ favourite market treats. He even teaches classes on how to make them. Although they can take a long time to make with traditional methods – you’d want to cold-proof the dough overnight – Krauss says you can cut that step and just let them rise for a while in a warm kitchen, meaning they can be ready in under two hours. “First you make your dough, let that rise for an hour, then shape the dough into its signature style before letting them rise again for a short period. You then need to dip them in water with bicarbonate of soda and top with salt flakes before baking.” Marzipan “Growing up in Germany, the quality of the shop-bought marzipan was so high we would never make our own,” admits Krauss, who was a big fan of the versions sold at Christmas markets, shaped to look like small potatoes. He says it can be incredibly simple to make: “You just really need to grind up almonds finely, add icing sugar and a little bit of rosewater.” However, if you want to make something special, you can expand on this by adding flavours like lemon zest, brandy or kirsch and of course, chocolate. Currywurst and bratwurst “A Bratwurst is essentially an umbrella term for any kind of sausage that’s suitable for frying or grilling,” says German food and drink writer Christie Dietz. “If you’re at a Christmas market they'll all serve up a decently proportioned plain pork bratwürst with a crusty white roll and optional mustard and ketchup. However, there are countless variations, primarily regional ones often available too. “Currywurst, meanwhile, is a dish that originated in Berlin in the 1940s and ’50s: a finely-ground, pre-boiled pork bratwurst served sliced and covered with tomato sauce and curry powder and usually fries. Fancy cooking up your own bratwurst at home? “It can be treated in the same as any other grilling or frying sausage available in the UK,” says Dietz. “Oil or some other fat is necessary to prevent sticking in the pan, and it should be evenly browned on all sides. The main difference between a bratwurst and a British banger is that there’s no filler in them, so they are much fattier and juicier (and naturally gluten-free). For currywurst, grill or griddle the sausage for nice, charred stripes and slice it into chunks after cooking.” As for currywurst sauce, it’s a good idea to use the best ingredients you can manage. “There is only a handful of them and it will really make all the difference,” says Dietz. “Tomatoes are the main ingredient, so opt for passata and tomato paste over ketchup if you can. Glühwein (mulled wine) and boozy hot chocolate No Christmas market trip is complete without a hot, festive drink. For a classic mulled wine, Mary Berry advises you give your mix a quick boil followed by a slow simmer to extract all those lovely spice and citrus flavours. Alternatively, you could turn to your slow cooker and warm it on low for a couple of hours to let those aromatics fully infuse the wine. Mulled apple cider is another great option if wine isn’t your thing. In recent years, boozy, thick hot chocolates have also started appearing at Christmas markets and they’re easy to replicate, says Ryan Chetiyawardana, founder of the Lyan group of bars. He suggests gently heating a litre of whole milk before adding 10g corn flour, 100g golden caster sugar and 200g grated dark chocolate. “Whisk to dissolve and thicken but don’t boil. Decant into five mugs and add a glug of your chosen booze.” You could leave out the alcohol if you prefer and, likewise, if you want a non-alcoholic mulled-wine, or winter cup, drinks expert Jassy Davis has a great recipe with a couple of unlikely ingredients. “I use a mix of English breakfast tea and pomegranate juice. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Watch Nigella’s Amsterdam Christmas on BBC One, 21 December at 8pm, or catch up on BBC iPlayer. Originally published December 2023 | {
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"content": "Love all the festive feels of continental-style Christmas markets? Inspired by Nigella’s Amsterdam Christmas special, we’ve put together the ultimate guide on conjuring up those festive flavours indoors. https://ichef.bbci.co.uk/images/ic/480xn/p0gzbw8h.jpg Nigella is back on BBC One and BBC iPlayer this December, for a Christmas special set in the aptly festive and twinkly Dutch capital. Nigella’s Amsterdam Christmas, which will hit our screens on 21 December, is choc-full of the sights, sounds and flavours of the world-famous city at the most wonderful time of the year. This, of course, includes its festive markets. “You can’t go to Amsterdam at this time of year without going to a few of their Christmas markets,” says the TV cook and food writer. “Just magical!” If the cold, dark weather dampens the magic a bit for you though, or if getting to a market just isn’t an option, fear not – you can conjure up on a very similar flavour of festive spirit from the comfort of your own home. And Nigella herself is in full support of this option. “What I love is that sense of cocooning at home cosily when it’s cold and dark outside. There’s a warm glow that comes from fairy lights and candles that is utterly transporting. All I want to add to that is good food, my family and my friends.” Here’s what to make, so you can dish up all the festive feels of a continental Christmas market from your own cosy kitchen. Lebkuchen “In Freiburg there was always a Christmas market in town,” says Jurgen Krauss, former Bake Off contestant and author of recipe book German Baking. The celebrity cook hails from the Black Forest in Germany, the country responsible Christmas markets (hence why so many food stalls are focussed on food from Germany). He has fond memories of eating gingerbread at the markets. “Gingerbread is a big thing and there’s two types of lebkuchen. The first is soft and highly spiced with lots of lemon peel and either a chocolate coating or sugar glaze.” These are straightforward to make: you heat honey and butter before adding to dough along with lots of spices, shaping it into flattened balls and baking for 15 minutes. “The other is the large lebkuchen hearts, which is a completely different process and can take about five days to make,” says Krauss. “It’s a multi-stage process, but isn’t too daunting. You just need to make a starter with rye flour, molasses and honey, and leave that in the refrigerator for three to five days. It’s not something you can just throw together at the last minute!” Pretzels A shiny-crusted, pillowy soft pretzel is another of Krauss’ favourite market treats. He even teaches classes on how to make them. Although they can take a long time to make with traditional methods – you’d want to cold-proof the dough overnight – Krauss says you can cut that step and just let them rise for a while in a warm kitchen, meaning they can be ready in under two hours. “First you make your dough, let that rise for an hour, then shape the dough into its signature style before letting them rise again for a short period. You then need to dip them in water with bicarbonate of soda and top with salt flakes before baking.” Marzipan “Growing up in Germany, the quality of the shop-bought marzipan was so high we would never make our own,” admits Krauss, who was a big fan of the versions sold at Christmas markets, shaped to look like small potatoes. He says it can be incredibly simple to make: “You just really need to grind up almonds finely, add icing sugar and a little bit of rosewater.” However, if you want to make something special, you can expand on this by adding flavours like lemon zest, brandy or kirsch and of course, chocolate. Currywurst and bratwurst “A Bratwurst is essentially an umbrella term for any kind of sausage that’s suitable for frying or grilling,” says German food and drink writer Christie Dietz. “If you’re at a Christmas market they'll all serve up a decently proportioned plain pork bratwürst with a crusty white roll and optional mustard and ketchup. However, there are countless variations, primarily regional ones often available too. “Currywurst, meanwhile, is a dish that originated in Berlin in the 1940s and ’50s: a finely-ground, pre-boiled pork bratwurst served sliced and covered with tomato sauce and curry powder and usually fries. Fancy cooking up your own bratwurst at home? “It can be treated in the same as any other grilling or frying sausage available in the UK,” says Dietz. “Oil or some other fat is necessary to prevent sticking in the pan, and it should be evenly browned on all sides. The main difference between a bratwurst and a British banger is that there’s no filler in them, so they are much fattier and juicier (and naturally gluten-free). For currywurst, grill or griddle the sausage for nice, charred stripes and slice it into chunks after cooking.” As for currywurst sauce, it’s a good idea to use the best ingredients you can manage. “There is only a handful of them and it will really make all the difference,” says Dietz. “Tomatoes are the main ingredient, so opt for passata and tomato paste over ketchup if you can. Glühwein (mulled wine) and boozy hot chocolate No Christmas market trip is complete without a hot, festive drink. For a classic mulled wine, Mary Berry advises you give your mix a quick boil followed by a slow simmer to extract all those lovely spice and citrus flavours. Alternatively, you could turn to your slow cooker and warm it on low for a couple of hours to let those aromatics fully infuse the wine. Mulled apple cider is another great option if wine isn’t your thing. In recent years, boozy, thick hot chocolates have also started appearing at Christmas markets and they’re easy to replicate, says Ryan Chetiyawardana, founder of the Lyan group of bars. He suggests gently heating a litre of whole milk before adding 10g corn flour, 100g golden caster sugar and 200g grated dark chocolate. “Whisk to dissolve and thicken but don’t boil. Decant into five mugs and add a glug of your chosen booze.” You could leave out the alcohol if you prefer and, likewise, if you want a non-alcoholic mulled-wine, or winter cup, drinks expert Jassy Davis has a great recipe with a couple of unlikely ingredients. “I use a mix of English breakfast tea and pomegranate juice. The tea is steeped for 20 minutes to make sure it’s strongly brewed, which gives it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine.” Watch Nigella’s Amsterdam Christmas on BBC One, 21 December at 8pm, or catch up on BBC iPlayer. Originally published December 2023"
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} | 851864b12be17fde862643edb1bf449178c5cebdc5f19a4f62773a6dc9e38d9a | Why your air fryer is your secret weapon at Christmas
From turkey to roast chestnuts, your air fryer could save bags of time and oven space – not to mention washing up – this festive season. https://ichef.bbci.co.uk/images/ic/480xn/p0gzbdjn.jpg It’s said that one in three UK households now have an air fryer – and they continue to sell in high volumes. Christmas is a great time to really make the most of these mini countertop ovens too, thinks chef, food writer and air fryer aficionado Philippa Davis. “If you are in charge of cooking this year’s Christmas feast, you should consider the air fryer your personal little helper,” she says. “It’s perfect if you need to cater for small numbers as food will take less time to cook and it will probably be more energy efficient than using a conventional oven. “This means less time spent in the kitchen and – best of all – it might even leave you with less washing up, which is a lovely Christmas present to give yourself!” Here’s Davis’ advice for getting the most out of your air fryer at Christmas. The golden rules of Christmas air frying The 20-20 rule “If you are using recipes that are for conventional ovens, you will generally want to reduce the cooking time by 20% and lower the heat by 20C (that’s from the fan temperature) to account for the air fryer’s efficiency.” While that’s a good place to start, Davis still recommends you keep a keen eye on your food as it cooks. “If you are adapting a conventional recipe, it’s often a good idea to check your food halfway through and, if necessary, adjust the cooking time and temperature. There are so many different sizes and models of air fryer, so these things can really vary.” Don’t overfill “If you cram too much in so everything is overlapping, you’re not going to get the benefits. For instance, if you wanted to go for an all-in-one dish such as a Christmas dinner traybake – which would work really well in an air fryer – you’d need to scale down the portion sizes. “It helps to make the most of any accessories that came with your air fryer too, like the racks. Using them helps make sure there’s plenty of space around the food for the hot air to circulate, so dig them out of your drawer. “If, after you’ve done this, you’re still overfilling, then it’s time to think about turning the oven on for the elements of your dinner that take up the most room, and using your air fryer for something specific instead, such as stuffing balls or parsnips.” Don’t use the air fryer for everything The air fryer is great for so many Christmas dishes but there are some that you’re better off cooking elsewhere. When it comes to dishes you ordinarily make on the hob – things such as gravy, bread sauce and red cabbage – stick to that. Festive party nibbles and starters “You know the Christmas lyrics ‘Chestnuts roasting on an open fire’? Well now you can start singing ‘chestnuts roasting in an air fryer’ instead,” jokes Davis. “Roast chestnuts are so easy to cook in an air fryer. You rinse and soak them to make the skins easier to peel, then lightly score them and cook in the air fryer at 200C. Small ones will only take five minutes, large ones will take about 15 minutes with a shake half-way through. “For parties, mini turkey meatballs are great in the air fryer. And you can serve them on a stick with a little cranberry sauce to dip them in. “I’d also go for finger food like sausage rolls and halloumi sticks because these are great for cooking in advance and work perfectly in the air fryer. Just give them a quick blast to reheat when you’re ready to eat. “You could even make crispy air fryer parsnips and serve them with a blue cheese or sour cream dip.” “The other starter I really love making in an air fryer is a whole baked brie. It comes out perfectly and will take less than 10 minutes. Simply bake it in the dish you’re serving it in – just be careful when you take it out as it will be really hot.” Turkey main Let’s face it: a whole turkey is never going to fit inside an air fryer. So, if you have a full-size bird planned for C-Day, the oven is still your best bet. “A larger model might well fit a crown inside though,” points out Davis. Otherwise, a boneless breast joint is the way to go, and can still feed a decent crowd. “That’s what I’d do. It cooks quickly – it will be ready in less than an hour – and you can easily add lots of flavour by sitting it on a bed of sage, thyme and rosemary. “Plus, when the turkey is cooked and it’s resting, you can pop your next dish into the air fryer – whether that’s your potatoes or Brussels.” If turkey is off the table, roast chicken is a great, low-maintenance option that can easily be roasted in these nifty appliances in little over an hour. You’ll likely find it fits in whole, but if not you can use halves or pieces instead. Vegetarian alternatives “I think Christmas is all about sharing, so I’d always recommend serving a vegetarian main that can be enjoyed by everyone at the table. I’ve come up with a recipe for a whole cauliflower cheese which can be cooked in the air fryer. It really is spectacular. “Another option is my hasselback butternut squash with chestnuts, pomegranate and tahini, which is such a fun and colourful Christmas showstopper, packed with flavour and texture. You will need to adapt the cooking method for the air fryer, though – remember the 20-20 rule and to check half way through cooking, tweaking the temperature if necessary. “Puff pastry tarts also make great veggie dishes that work perfectly in these mini ovens. (I can speak from experience about how well they will be received – they were the first Christmas dish I ever made in an air fryer and went down a storm.) The air fryer is perfect for cooking puff pastry: the intensity of heat gives the rise and flaky outer layer that you want.” Side dishes “Root vegetables – including carrots, parsnips and roast potatoes – are incredible in an air fryer, and if you chop them into smaller pieces you don’t need to parboil them. “My absolute favourite side dish to cook in the air fryer, though, is sprouts. I have a recipe which combines them with garlic butter, nutmeg and Parmesan. When you cook them in the air fryer, they are crispy and almost golden on the outside but so creamy in the middle.” “Stuffing balls and pigs and blankets also work so well in an air fryer because you can get a crispy exterior on them while keeping that soft centre.” Pudding “While you’ll be cooking your Christmas pudding in a pressure cooker or steaming it, the air fryer is great for reheating portions – you’ll just want to wrap them in foil otherwise it will dry out.” Christmas pudding not your bag? Get creative with your air fryer this Christmas to whip up some alternative desserts. “Think of treats that you traditionally bake, like mince pies or spiced cookies. I’d also highly recommend using an air fryer to cook a panettone bread and butter pudding. “If you want to make something decadent like a chocolate lava cake, then absolutely use your air fryer. I would advise making individual portions – you’ll probably be able to fit two to four ramekins inside.” Originally published December 2023 | {
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"content": "From turkey to roast chestnuts, your air fryer could save bags of time and oven space – not to mention washing up – this festive season. https://ichef.bbci.co.uk/images/ic/480xn/p0gzbdjn.jpg It’s said that one in three UK households now have an air fryer – and they continue to sell in high volumes. Christmas is a great time to really make the most of these mini countertop ovens too, thinks chef, food writer and air fryer aficionado Philippa Davis. “If you are in charge of cooking this year’s Christmas feast, you should consider the air fryer your personal little helper,” she says. “It’s perfect if you need to cater for small numbers as food will take less time to cook and it will probably be more energy efficient than using a conventional oven. “This means less time spent in the kitchen and – best of all – it might even leave you with less washing up, which is a lovely Christmas present to give yourself!” Here’s Davis’ advice for getting the most out of your air fryer at Christmas. The golden rules of Christmas air frying The 20-20 rule “If you are using recipes that are for conventional ovens, you will generally want to reduce the cooking time by 20% and lower the heat by 20C (that’s from the fan temperature) to account for the air fryer’s efficiency.” While that’s a good place to start, Davis still recommends you keep a keen eye on your food as it cooks. “If you are adapting a conventional recipe, it’s often a good idea to check your food halfway through and, if necessary, adjust the cooking time and temperature. There are so many different sizes and models of air fryer, so these things can really vary.” Don’t overfill “If you cram too much in so everything is overlapping, you’re not going to get the benefits. For instance, if you wanted to go for an all-in-one dish such as a Christmas dinner traybake – which would work really well in an air fryer – you’d need to scale down the portion sizes. “It helps to make the most of any accessories that came with your air fryer too, like the racks. Using them helps make sure there’s plenty of space around the food for the hot air to circulate, so dig them out of your drawer. “If, after you’ve done this, you’re still overfilling, then it’s time to think about turning the oven on for the elements of your dinner that take up the most room, and using your air fryer for something specific instead, such as stuffing balls or parsnips.” Don’t use the air fryer for everything The air fryer is great for so many Christmas dishes but there are some that you’re better off cooking elsewhere. When it comes to dishes you ordinarily make on the hob – things such as gravy, bread sauce and red cabbage – stick to that. Festive party nibbles and starters “You know the Christmas lyrics ‘Chestnuts roasting on an open fire’? Well now you can start singing ‘chestnuts roasting in an air fryer’ instead,” jokes Davis. “Roast chestnuts are so easy to cook in an air fryer. You rinse and soak them to make the skins easier to peel, then lightly score them and cook in the air fryer at 200C. Small ones will only take five minutes, large ones will take about 15 minutes with a shake half-way through. “For parties, mini turkey meatballs are great in the air fryer. And you can serve them on a stick with a little cranberry sauce to dip them in. “I’d also go for finger food like sausage rolls and halloumi sticks because these are great for cooking in advance and work perfectly in the air fryer. Just give them a quick blast to reheat when you’re ready to eat. “You could even make crispy air fryer parsnips and serve them with a blue cheese or sour cream dip.” “The other starter I really love making in an air fryer is a whole baked brie. It comes out perfectly and will take less than 10 minutes. Simply bake it in the dish you’re serving it in – just be careful when you take it out as it will be really hot.” Turkey main Let’s face it: a whole turkey is never going to fit inside an air fryer. So, if you have a full-size bird planned for C-Day, the oven is still your best bet. “A larger model might well fit a crown inside though,” points out Davis. Otherwise, a boneless breast joint is the way to go, and can still feed a decent crowd. “That’s what I’d do. It cooks quickly – it will be ready in less than an hour – and you can easily add lots of flavour by sitting it on a bed of sage, thyme and rosemary. “Plus, when the turkey is cooked and it’s resting, you can pop your next dish into the air fryer – whether that’s your potatoes or Brussels.” If turkey is off the table, roast chicken is a great, low-maintenance option that can easily be roasted in these nifty appliances in little over an hour. You’ll likely find it fits in whole, but if not you can use halves or pieces instead. Vegetarian alternatives “I think Christmas is all about sharing, so I’d always recommend serving a vegetarian main that can be enjoyed by everyone at the table. I’ve come up with a recipe for a whole cauliflower cheese which can be cooked in the air fryer. It really is spectacular. “Another option is my hasselback butternut squash with chestnuts, pomegranate and tahini, which is such a fun and colourful Christmas showstopper, packed with flavour and texture. You will need to adapt the cooking method for the air fryer, though – remember the 20-20 rule and to check half way through cooking, tweaking the temperature if necessary. “Puff pastry tarts also make great veggie dishes that work perfectly in these mini ovens. (I can speak from experience about how well they will be received – they were the first Christmas dish I ever made in an air fryer and went down a storm.) The air fryer is perfect for cooking puff pastry: the intensity of heat gives the rise and flaky outer layer that you want.” Side dishes “Root vegetables – including carrots, parsnips and roast potatoes – are incredible in an air fryer, and if you chop them into smaller pieces you don’t need to parboil them. “My absolute favourite side dish to cook in the air fryer, though, is sprouts. I have a recipe which combines them with garlic butter, nutmeg and Parmesan. When you cook them in the air fryer, they are crispy and almost golden on the outside but so creamy in the middle.” “Stuffing balls and pigs and blankets also work so well in an air fryer because you can get a crispy exterior on them while keeping that soft centre.” Pudding “While you’ll be cooking your Christmas pudding in a pressure cooker or steaming it, the air fryer is great for reheating portions – you’ll just want to wrap them in foil otherwise it will dry out.” Christmas pudding not your bag? Get creative with your air fryer this Christmas to whip up some alternative desserts. “Think of treats that you traditionally bake, like mince pies or spiced cookies. I’d also highly recommend using an air fryer to cook a panettone bread and butter pudding. “If you want to make something decadent like a chocolate lava cake, then absolutely use your air fryer. I would advise making individual portions – you’ll probably be able to fit two to four ramekins inside.” Originally published December 2023"
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} | 25ba781d347b700f088ab7a6662c010fb287959fa9414925ef6164afb2e77646 | How to make the most of the kitchen gadgets you got for Christmas – according to a professional
If you were on the receiving end of a rice cooker, toastie press or bread maker this Christmas and are wondering what to do with it, we have answers. By Kerstin Rodgers https://ichef.bbci.co.uk/images/ic/480xn/p0gzvcxr.jpg In January, many of us are left with a new kitchen gadget of some form, but often lack ideas as to how to put it to use. While there’s plenty of advice on using air fryers, slow cookers and pressure cookers out there, an online search of recipes for rice cookers, grilled sandwich makers and bread machines won’t offer up quite so much inspiration. That might partly be because they’re often seen as one-trick ponies. Leanne Murphy, baking buyer for cookware shop Lakeland.co.uk, says, “We tend to see appliances with one function get forgotten about quickly. Now, people want appliances with multiple functions to try and get the most out of them and make them worktop worthy.” After all, if a piece of kit is going to take up precious real estate on your kitchen counter, it’s going to need to earn its keep. But these seemingly single-function gadgets have more to offer than you might think. Plus, they’ll likely be cheaper to run than your main kitchen appliances. Here’s how to maximise the functionality of three oft-neglected gadgets and save them from the post-Christmas charity shop pile. Rice Cookers My rice cooker takes pride of place in my kitchen. Since first going on sale in the 1950s, they’ve become really popular across Asia especially, with many households in China, Japan and Korea owning one. Here in the UK, where Asian food’s popularity is on the up and gluten-free diets are becoming more common, could the rice cooker be on the brink of a comeback? Although a professional chef, I’ve never been great at cooking rice (we all have our weak points). An electric rice steamer guarantees that you have perfectly fluffy grains, every time. Even the really basic models work like a dream – I had one that cost £8 and lasted two decades. It’s the one piece of kitchen kit my daughter insisted on taking to university. I’ve cooked sushi rice, jasmine rice, brown rice, short grain and long grain rice in mine, all with spot-on results. I use the classic ratio of one part rice to one and a half parts water, although I’m anything but fastidious about measuring. I stick my finger in the rice cooker bowl, see where the rice comes up to on my knuckle and estimate how much water I should add. I throw in a teaspoon of salt and 10 minutes later, hey presto: restaurant-quality rice. The rice cooker is also ideal for cooking couscous, bulgur wheat, quinoa and freekeh. Other creative uses include adding some vegetables such as bok choi or Chinese cabbage on top of the rice to cook at the same time. If mornings aren’t your time to shine, listen up: porridge cooks so well in the rice steamer, becoming creamy and not too stiff. I put it on at night with a delayed timer so that it’s ready for the morning. Grilled sandwich makers Although grilled sandwiches have existed for more than a century in the form of the French croque-monsieur and the Italian panini, it was Australians who invented the electric toastie maker (called a ‘jaffle’ in Aussie slang). Toasties are a 1970s trend that have stuck around, and these machines sell particularly well in the colder seasons (probably thanks to the images of comfortingly gooey cheese oozing out from between golden slices of toasted bread that they conjure). Toasties are a great way of using up older bread, reducing food waste. And they don’t have to be savoury, either: you could try a pudding version using chocolate spread, banana or caramelised apple. Of course, as any toastie aficionado will tell you, butter the outsides of the bread for an extra indulgent result. Far from one-trick ponies, toastie makers are more versatile than you might think. I’ve experimented with a few different foods in mine – all of which worked well (although, yes, did end up triangle-shaped). A cheese omelette made in the toastie maker is one of my biggest wins. Whisk one egg per triangle and add your flavourings such as cheese, mushrooms, chilli peppers, chopped onions, chives or spinach before pouring in and closing the lid. I’ve also made a simplified mini aubergine parmigiana. Brush thin slices of aubergine with olive oil, add a slice or two of cheese, some tomato paste and garlic if you wish, then top with more aubergine slices before cooking. Another idea is to use filo pastry to make samosas with a curried filling. Using the same principle as above, brush the pastry, cut and fold to the size of the sandwich maker, add your filling and then finish with more filo. Most of us don’t keep a raclette machine kicking around at home (very much an Alpine speciality), but this is another dish a toastie maker is perfect for. Keeping the machine open, add slices of cheese and, once melted, slide onto a plate to enjoy with boiled baby potatoes, mini pickled gherkins and cured meats. Bread makers Baking in a bread maker is easy; it will proof, knead and cook your loaf with zero mess and even less effort. This gadget became popular during lockdown when everyone was making their own bread. Sales have since steadied but, according to Murphy, are still “up by 39%” compared to before the pandemic. You aren’t restricted to one type of loaf, either: I’ve made wholemeal bread, brioche and pizza dough in a basic model. You can also make cakes like tea loaves in your trusty bread maker. Some bread makers also come with a yoghurt setting which I’ve experimented with. The result is more like a drinking yoghurt than a thick Greek-style version, but it is deliciously tangy. All you need is a small pot (150ml) of live natural yoghurt as a ‘starter’ and 1.5 litres of whole milk. The process does take 10 hours but it’s pretty hands-off and I’d say the result is worth it. You can then add fresh, stewed or dried fruit or other flavourings towards the end. Some bread makers come with jam functions and take the hassle (and mess) out of the jam-making process Likewise, you’ll frequently find a jam setting on bread machines. I had a go at making jam in mine and it took less than an hour and a half. It was so much easier than standing over a spluttering pot and stirring until it reaches the setting point. To get the best result, just make sure you use preserving sugar. Originally published January 2023 | {
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"url": "https://www.bbc.co.uk/food/articles/new_kitchen_gadgets",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make the most of the kitchen gadgets you got for Christmas – according to a professional",
"content": "If you were on the receiving end of a rice cooker, toastie press or bread maker this Christmas and are wondering what to do with it, we have answers. By Kerstin Rodgers https://ichef.bbci.co.uk/images/ic/480xn/p0gzvcxr.jpg In January, many of us are left with a new kitchen gadget of some form, but often lack ideas as to how to put it to use. While there’s plenty of advice on using air fryers, slow cookers and pressure cookers out there, an online search of recipes for rice cookers, grilled sandwich makers and bread machines won’t offer up quite so much inspiration. That might partly be because they’re often seen as one-trick ponies. Leanne Murphy, baking buyer for cookware shop Lakeland.co.uk, says, “We tend to see appliances with one function get forgotten about quickly. Now, people want appliances with multiple functions to try and get the most out of them and make them worktop worthy.” After all, if a piece of kit is going to take up precious real estate on your kitchen counter, it’s going to need to earn its keep. But these seemingly single-function gadgets have more to offer than you might think. Plus, they’ll likely be cheaper to run than your main kitchen appliances. Here’s how to maximise the functionality of three oft-neglected gadgets and save them from the post-Christmas charity shop pile. Rice Cookers My rice cooker takes pride of place in my kitchen. Since first going on sale in the 1950s, they’ve become really popular across Asia especially, with many households in China, Japan and Korea owning one. Here in the UK, where Asian food’s popularity is on the up and gluten-free diets are becoming more common, could the rice cooker be on the brink of a comeback? Although a professional chef, I’ve never been great at cooking rice (we all have our weak points). An electric rice steamer guarantees that you have perfectly fluffy grains, every time. Even the really basic models work like a dream – I had one that cost £8 and lasted two decades. It’s the one piece of kitchen kit my daughter insisted on taking to university. I’ve cooked sushi rice, jasmine rice, brown rice, short grain and long grain rice in mine, all with spot-on results. I use the classic ratio of one part rice to one and a half parts water, although I’m anything but fastidious about measuring. I stick my finger in the rice cooker bowl, see where the rice comes up to on my knuckle and estimate how much water I should add. I throw in a teaspoon of salt and 10 minutes later, hey presto: restaurant-quality rice. The rice cooker is also ideal for cooking couscous, bulgur wheat, quinoa and freekeh. Other creative uses include adding some vegetables such as bok choi or Chinese cabbage on top of the rice to cook at the same time. If mornings aren’t your time to shine, listen up: porridge cooks so well in the rice steamer, becoming creamy and not too stiff. I put it on at night with a delayed timer so that it’s ready for the morning. Grilled sandwich makers Although grilled sandwiches have existed for more than a century in the form of the French croque-monsieur and the Italian panini, it was Australians who invented the electric toastie maker (called a ‘jaffle’ in Aussie slang). Toasties are a 1970s trend that have stuck around, and these machines sell particularly well in the colder seasons (probably thanks to the images of comfortingly gooey cheese oozing out from between golden slices of toasted bread that they conjure). Toasties are a great way of using up older bread, reducing food waste. And they don’t have to be savoury, either: you could try a pudding version using chocolate spread, banana or caramelised apple. Of course, as any toastie aficionado will tell you, butter the outsides of the bread for an extra indulgent result. Far from one-trick ponies, toastie makers are more versatile than you might think. I’ve experimented with a few different foods in mine – all of which worked well (although, yes, did end up triangle-shaped). A cheese omelette made in the toastie maker is one of my biggest wins. Whisk one egg per triangle and add your flavourings such as cheese, mushrooms, chilli peppers, chopped onions, chives or spinach before pouring in and closing the lid. I’ve also made a simplified mini aubergine parmigiana. Brush thin slices of aubergine with olive oil, add a slice or two of cheese, some tomato paste and garlic if you wish, then top with more aubergine slices before cooking. Another idea is to use filo pastry to make samosas with a curried filling. Using the same principle as above, brush the pastry, cut and fold to the size of the sandwich maker, add your filling and then finish with more filo. Most of us don’t keep a raclette machine kicking around at home (very much an Alpine speciality), but this is another dish a toastie maker is perfect for. Keeping the machine open, add slices of cheese and, once melted, slide onto a plate to enjoy with boiled baby potatoes, mini pickled gherkins and cured meats. Bread makers Baking in a bread maker is easy; it will proof, knead and cook your loaf with zero mess and even less effort. This gadget became popular during lockdown when everyone was making their own bread. Sales have since steadied but, according to Murphy, are still “up by 39%” compared to before the pandemic. You aren’t restricted to one type of loaf, either: I’ve made wholemeal bread, brioche and pizza dough in a basic model. You can also make cakes like tea loaves in your trusty bread maker. Some bread makers also come with a yoghurt setting which I’ve experimented with. The result is more like a drinking yoghurt than a thick Greek-style version, but it is deliciously tangy. All you need is a small pot (150ml) of live natural yoghurt as a ‘starter’ and 1.5 litres of whole milk. The process does take 10 hours but it’s pretty hands-off and I’d say the result is worth it. You can then add fresh, stewed or dried fruit or other flavourings towards the end. Some bread makers come with jam functions and take the hassle (and mess) out of the jam-making process Likewise, you’ll frequently find a jam setting on bread machines. I had a go at making jam in mine and it took less than an hour and a half. It was so much easier than standing over a spluttering pot and stirring until it reaches the setting point. To get the best result, just make sure you use preserving sugar. Originally published January 2023"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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