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Two-minute challenge: Can you tell which foods are high in protein?
It’s the nutrient of the moment, helping us to build and repair muscle, keep hunger at bay and even help protect our bones. Protein is perhaps the nation’s most popular health obsession right now. And food manufacturers are constantly coming up with new products to make packing this nutrient into our diet easier than ever – from drinks to chocolate bars and crumpets. Related stories: How much protein is it safe to eat?‘I swapped to high protein breakfasts for a week, here's what I learnt’Do you need to eat more protein as you get older? How much protein is it safe to eat? How much protein is it safe to eat? ‘I swapped to high protein breakfasts for a week, here's what I learnt’ ‘I swapped to high protein breakfasts for a week, here's what I learnt’ Do you need to eat more protein as you get older? Do you need to eat more protein as you get older? Among all these processed foods in the supermarket, with their loud labels declaring their protein-based benefits, there are plenty of wholefoods that are naturally rich in protein. They just don’t shout about it so loudly. Take this quiz to find out if you can identify the most protein-packed foods.
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"title": "Two-minute challenge: Can you tell which foods are high in protein?",
"content": "It’s the nutrient of the moment, helping us to build and repair muscle, keep hunger at bay and even help protect our bones. Protein is perhaps the nation’s most popular health obsession right now. And food manufacturers are constantly coming up with new products to make packing this nutrient into our diet easier than ever – from drinks to chocolate bars and crumpets. Related stories: How much protein is it safe to eat?‘I swapped to high protein breakfasts for a week, here's what I learnt’Do you need to eat more protein as you get older? How much protein is it safe to eat? How much protein is it safe to eat? ‘I swapped to high protein breakfasts for a week, here's what I learnt’ ‘I swapped to high protein breakfasts for a week, here's what I learnt’ Do you need to eat more protein as you get older? Do you need to eat more protein as you get older? Among all these processed foods in the supermarket, with their loud labels declaring their protein-based benefits, there are plenty of wholefoods that are naturally rich in protein. They just don’t shout about it so loudly. Take this quiz to find out if you can identify the most protein-packed foods."
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What is folate and why do I need it?
Set to be added to flour in the UK, this B vitamin is vital for everyone, although it’s particularly crucial if you’re pregnant. By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ltlt7m.jpg Fresh spinach is a naturally occurring source of folate What is folate? Folate is another member of the B vitamin family – B9, to be exact. You might also have heard it called folic acid, which is the synthetic form of folate. It’s used in dietary supplements (like vitamins) and to fortify foods like breakfast cereals. Folic acid is a more stable form of folate, because it’s not affected by light or heat. It’s also absorbed more effectively than the folate found naturally in food. Why do I need folate? Folate helps to make healthy red blood cells. It’s also needed for cells to divide and grow properly. It’s vital during early pregnancy, because it helps a baby’s neural tube (which becomes the brain and spinal cord) to develop. Folate also helps to regulate levels of homocysteine – a type of protein that’s made as a byproduct of various processes in the body. Usually, homocysteine levels stay low because it’s broken down by folate and vitamin B12, but levels can increase with folate deficiency. Research suggests a possible link between raised homocysteine levels and the risk of heart disease and stroke. How much folate do I need? For adults, the recommended intake is 200 micrograms (μg) of folate per day. Most people should be able to get this much by eating a healthy, balanced diet. But if you’re planning a pregnancy or are pregnant or breastfeeding, you’ll need to take a folic acid supplement to help ensure you have enough folate to support your baby’s development. Folate needs during pregnancy and breastfeeding What’s the link between folic acid and pregnancy? Low folate levels not only increase the risk of anaemia but also raise the risk of serious birth defects called neural tube defects (NTDs). NTDs affect around 1,000 pregnancies in the UK each year. Babies born with NTDs can have lifelong disabilities. The most common type of NTD is spina bifida, where the baby’s spine doesn’t develop properly. Taking a folic acid supplement lowers the risk of NTDs, but you need to start taking it before you get pregnant. This is because the baby’s neural tube develops in the first four weeks of pregnancy – often before you know you’re pregnant. Building up your levels before trying to conceive is really important because data shows folate levels in the UK are falling. In fact, research shows almost 90% of women of childbearing age have levels that may increase their risk of NTDs. Related stories What is iodine and why do I need it?What is zinc and why do we need it?What is ultra-processed food and what does it mean for my health? What is iodine and why do I need it? What is zinc and why do we need it? What is ultra-processed food and what does it mean for my health? What happens if I don’t get enough folate? Because of its role in making healthy red blood cells, a lack of folate can lead to a type of anaemia called megaloblastic anaemia. This is a condition where the blood cells your body makes are abnormally large, and can’t carry enough oxygen, leading to tiredness and fatigue. Other symptoms of folate deficiency include: Feeling short of breathMuscle weaknessA sore or inflamed tongueMouth ulcersHeadachesPalpitations Feeling short of breath Muscle weakness A sore or inflamed tongue Mouth ulcers Headaches Palpitations The symptoms of folate deficiency are similar to those of vitamin B12 deficiency. It’s important to treat the right one because taking folic acid supplements can hide the symptoms of a B12 deficiency. If you think you might have a folate deficiency, talk to your doctor. They can do a blood test to check your levels. Swapping traditional chickpeas for soybeans makes these falafels an excellent folate-rich lunch option What causes folate deficiency? The most common reasons for folate deficiency are: A diet low in folate-rich foodsConditions which affect absorption, like untreated coeliac disease or Crohn’s diseasePregnancy, which increases folate requirementsDrinking lots of alcoholThe use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditionsBeing on dialysis for kidney disease, because it removes folate from the bodyLiver disease A diet low in folate-rich foods Conditions which affect absorption, like untreated coeliac disease or Crohn’s disease Pregnancy, which increases folate requirements Drinking lots of alcohol The use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditions Being on dialysis for kidney disease, because it removes folate from the body Liver disease Which foods are good sources of folate? Folate is found in a wide range of foods including: Leafy green vegetables like spinach, lettuce, kale and watercressBeans, peas and lentilsCitrus fruits, like orangesEggsNuts and seedsFortified foods, like breakfast cereals and yeast extract Leafy green vegetables like spinach, lettuce, kale and watercress Beans, peas and lentils Citrus fruits, like oranges Eggs Nuts and seeds Fortified foods, like breakfast cereals and yeast extract Because folate is water soluble, it gets pulled into water when cooking. Studies show that green vegetables can lose as much as 50% of their folate content when you boil them. To reduce losses, steam or microwave your vegetables, or cook them in a dish (like a soup, curry or stew) where the liquid is also eaten. What can I do to boost my intake? Here are some simple ideas for ways you can include more folate in your diet: Start your day with a bowl of breakfast cereal with added folic acidSpread Marmite on your morning toast or use it instead of a stock cube in cookingSnack on a handful of nuts, an orange or hummus and crackersToss in half a cup of peas or edamame to your lunchtime saladHave a cereal bowl of leafy green salad before your evening mealStir-fry or steam your vegetables instead of boiling themAdd a few handfuls of spinach (fresh or frozen) to pasta or risotto dishesPlan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Start your day with a bowl of breakfast cereal with added folic acid Spread Marmite on your morning toast or use it instead of a stock cube in cooking Snack on a handful of nuts, an orange or hummus and crackers Toss in half a cup of peas or edamame to your lunchtime salad Have a cereal bowl of leafy green salad before your evening meal Stir-fry or steam your vegetables instead of boiling them Add a few handfuls of spinach (fresh or frozen) to pasta or risotto dishes Plan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Flour to the rescue: a fix for our falling folate levels? It’s true that folate deficiency impacts fewer than 5% of UK adults and children, but this isn’t the whole story. National data shows folate levels have dropped by about 3% each year over the last decade. Most women of childbearing age also have folate levels below the threshold needed to help prevent neural tube defects in babies. This is especially worrying as only a third of women take folic acid supplements before pregnancy. To tackle low levels, more than 80 countries have introduced legislation which means flour is fortified with folic acid. And now the UK is set to do the same. By the end of 2026, folic acid will be added to all non-wholemeal wheat flour. It’s estimated this will prevent around 200 cases of neural tube defects each year. Although this is a positive step, many experts think we need a bigger fortification programme. For example, if whole wheat flour and rice were also fortified, it could prevent as many as 80% of NTDs. This is important because not everyone can eat wheat (people with coeliac disease, for instance), and healthy eating guidelines also advise choosing more whole grains. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"content": "Set to be added to flour in the UK, this B vitamin is vital for everyone, although it’s particularly crucial if you’re pregnant. By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ltlt7m.jpg Fresh spinach is a naturally occurring source of folate What is folate? Folate is another member of the B vitamin family – B9, to be exact. You might also have heard it called folic acid, which is the synthetic form of folate. It’s used in dietary supplements (like vitamins) and to fortify foods like breakfast cereals. Folic acid is a more stable form of folate, because it’s not affected by light or heat. It’s also absorbed more effectively than the folate found naturally in food. Why do I need folate? Folate helps to make healthy red blood cells. It’s also needed for cells to divide and grow properly. It’s vital during early pregnancy, because it helps a baby’s neural tube (which becomes the brain and spinal cord) to develop. Folate also helps to regulate levels of homocysteine – a type of protein that’s made as a byproduct of various processes in the body. Usually, homocysteine levels stay low because it’s broken down by folate and vitamin B12, but levels can increase with folate deficiency. Research suggests a possible link between raised homocysteine levels and the risk of heart disease and stroke. How much folate do I need? For adults, the recommended intake is 200 micrograms (μg) of folate per day. Most people should be able to get this much by eating a healthy, balanced diet. But if you’re planning a pregnancy or are pregnant or breastfeeding, you’ll need to take a folic acid supplement to help ensure you have enough folate to support your baby’s development. Folate needs during pregnancy and breastfeeding What’s the link between folic acid and pregnancy? Low folate levels not only increase the risk of anaemia but also raise the risk of serious birth defects called neural tube defects (NTDs). NTDs affect around 1,000 pregnancies in the UK each year. Babies born with NTDs can have lifelong disabilities. The most common type of NTD is spina bifida, where the baby’s spine doesn’t develop properly. Taking a folic acid supplement lowers the risk of NTDs, but you need to start taking it before you get pregnant. This is because the baby’s neural tube develops in the first four weeks of pregnancy – often before you know you’re pregnant. Building up your levels before trying to conceive is really important because data shows folate levels in the UK are falling. In fact, research shows almost 90% of women of childbearing age have levels that may increase their risk of NTDs. Related stories What is iodine and why do I need it?What is zinc and why do we need it?What is ultra-processed food and what does it mean for my health? What is iodine and why do I need it? What is zinc and why do we need it? What is ultra-processed food and what does it mean for my health? What happens if I don’t get enough folate? Because of its role in making healthy red blood cells, a lack of folate can lead to a type of anaemia called megaloblastic anaemia. This is a condition where the blood cells your body makes are abnormally large, and can’t carry enough oxygen, leading to tiredness and fatigue. Other symptoms of folate deficiency include: Feeling short of breathMuscle weaknessA sore or inflamed tongueMouth ulcersHeadachesPalpitations Feeling short of breath Muscle weakness A sore or inflamed tongue Mouth ulcers Headaches Palpitations The symptoms of folate deficiency are similar to those of vitamin B12 deficiency. It’s important to treat the right one because taking folic acid supplements can hide the symptoms of a B12 deficiency. If you think you might have a folate deficiency, talk to your doctor. They can do a blood test to check your levels. Swapping traditional chickpeas for soybeans makes these falafels an excellent folate-rich lunch option What causes folate deficiency? The most common reasons for folate deficiency are: A diet low in folate-rich foodsConditions which affect absorption, like untreated coeliac disease or Crohn’s diseasePregnancy, which increases folate requirementsDrinking lots of alcoholThe use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditionsBeing on dialysis for kidney disease, because it removes folate from the bodyLiver disease A diet low in folate-rich foods Conditions which affect absorption, like untreated coeliac disease or Crohn’s disease Pregnancy, which increases folate requirements Drinking lots of alcohol The use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditions Being on dialysis for kidney disease, because it removes folate from the body Liver disease Which foods are good sources of folate? Folate is found in a wide range of foods including: Leafy green vegetables like spinach, lettuce, kale and watercressBeans, peas and lentilsCitrus fruits, like orangesEggsNuts and seedsFortified foods, like breakfast cereals and yeast extract Leafy green vegetables like spinach, lettuce, kale and watercress Beans, peas and lentils Citrus fruits, like oranges Eggs Nuts and seeds Fortified foods, like breakfast cereals and yeast extract Because folate is water soluble, it gets pulled into water when cooking. Studies show that green vegetables can lose as much as 50% of their folate content when you boil them. To reduce losses, steam or microwave your vegetables, or cook them in a dish (like a soup, curry or stew) where the liquid is also eaten. What can I do to boost my intake? Here are some simple ideas for ways you can include more folate in your diet: Start your day with a bowl of breakfast cereal with added folic acidSpread Marmite on your morning toast or use it instead of a stock cube in cookingSnack on a handful of nuts, an orange or hummus and crackersToss in half a cup of peas or edamame to your lunchtime saladHave a cereal bowl of leafy green salad before your evening mealStir-fry or steam your vegetables instead of boiling themAdd a few handfuls of spinach (fresh or frozen) to pasta or risotto dishesPlan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Start your day with a bowl of breakfast cereal with added folic acid Spread Marmite on your morning toast or use it instead of a stock cube in cooking Snack on a handful of nuts, an orange or hummus and crackers Toss in half a cup of peas or edamame to your lunchtime salad Have a cereal bowl of leafy green salad before your evening meal Stir-fry or steam your vegetables instead of boiling them Add a few handfuls of spinach (fresh or frozen) to pasta or risotto dishes Plan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Flour to the rescue: a fix for our falling folate levels? It’s true that folate deficiency impacts fewer than 5% of UK adults and children, but this isn’t the whole story. National data shows folate levels have dropped by about 3% each year over the last decade. Most women of childbearing age also have folate levels below the threshold needed to help prevent neural tube defects in babies. This is especially worrying as only a third of women take folic acid supplements before pregnancy. To tackle low levels, more than 80 countries have introduced legislation which means flour is fortified with folic acid. And now the UK is set to do the same. By the end of 2026, folic acid will be added to all non-wholemeal wheat flour. It’s estimated this will prevent around 200 cases of neural tube defects each year. Although this is a positive step, many experts think we need a bigger fortification programme. For example, if whole wheat flour and rice were also fortified, it could prevent as many as 80% of NTDs. This is important because not everyone can eat wheat (people with coeliac disease, for instance), and healthy eating guidelines also advise choosing more whole grains. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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What are B vitamins and why do we need them?
By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0lxpzjk.jpg Thiamine (vitamin B1) Your body uses thiamine to convert carbohydrates into energy, helping to fuel your brain and muscles. It’s a key player in keeping your brain, nervous system and heart functioning normally. In the UK, the recommended daily intake is 1mg for men and 0.8mg for women, but the more carbs you eat, the more thiamine you’ll need. Most people can get enough from a healthy, balanced diet. In the UK, B1 deficiency is rare and usually linked to alcohol dependence or conditions that stop your body absorbing it. Good sources of thiamine include: Wholegrain foods like wholemeal pasta and oatsPeas, beans and lentilsRed meat like beef and porkFishNuts and seedsFortified breakfast cerealsYeast extract Wholegrain foods like wholemeal pasta and oats Peas, beans and lentils Red meat like beef and pork Fish Nuts and seeds Fortified breakfast cereals Yeast extract Most of the thiamine found in grains, like wheat, is stored in the bran – the fibre-rich outer layer. When grains are milled (to make white flour, for instance), the bran is removed. As a result, up to 50% of thiamine is lost. That’s why wholegrain options, like wholemeal bread and pasta, are better sources than white alternatives. Recipes with vitamin B1 Healthy spaghetti bologneseRed lentil dahlNutty oat energy bars Healthy spaghetti bolognese Healthy spaghetti bolognese Red lentil dahl Red lentil dahl Nutty oat energy bars Nutty oat energy bars Riboflavin (vitamin B2) Riboflavin helps convert proteins, fats and carbohydrates into energy, but also acts as an antioxidant, protecting cells from free radicals. Free radicals are unstable molecules that can damage other cells. They’re made as by-products of normal metabolism and exercise, as well as influences outside the body like cigarette smoke, sunlight and pollution. This means B2 helps support our bodies in lots of ways, including helping to keep our skin and eyes healthy. Although it’s very achievable to get enough B2 from a healthy balanced diet, data from the National Diet and Nutrition survey (a large, rolling survey of nutritional status of people in the UK) found that 1 in 10 women aren’t meeting the recommended intake. Good sources of riboflavin include: EggsLean meatsMilk and milk products like yoghurtFortified breakfast cerealsYeast extractNutritional yeastPlant milks fortified with B2 Eggs Lean meats Milk and milk products like yoghurt Fortified breakfast cereals Yeast extract Nutritional yeast Plant milks fortified with B2 In the UK, milk and milk products provide almost a third of our riboflavin intakes, while breakfast cereals account for almost 10%. Although riboflavin deficiency is rare in the UK, people avoiding meat, eggs or dairy are more at risk of low intakes. In these cases, fortified breakfast cereals and plant milks, yeast extract and nutritional yeast can help meet requirements. Recipes with vitamin B2 Egg coconut masala curryIndian rice puddingSpicy baked beans on toast Egg coconut masala curry Egg coconut masala curry Indian rice pudding Indian rice pudding Spicy baked beans on toast Spicy baked beans on toast Niacin (vitamin B3) Niacin helps keep your immune and nervous systems ticking over healthily. It also helps look after our skin and mucous membranes, which line our internal organs. It’s uncommon to be deficient in B3, unless there’s alcohol dependency or absorption issues at play. Good sources of niacin include: MeatPoultryFishWholegrainsPeanuts and sesame seedsYeast extractNutritional yeastFortified breakfast cereal Meat Poultry Fish Wholegrains Peanuts and sesame seeds Yeast extract Nutritional yeast Fortified breakfast cereal Recipes with vitamin B3 Peanut butter chickenSpicy salmon rice bowlsVegan pasta bake Peanut butter chicken Peanut butter chicken Spicy salmon rice bowls Spicy salmon rice bowls Vegan pasta bake Vegan pasta bake Pantothenic acid (vitamin B5) Pantothenic acid helps our bodies turn food into energy and break down fats. It’s also involved in producing steroid hormones like cortisol and in keeping our skin in decent shape. There’s no official guidance for pantothenic acid intakes in the UK, but in Europe, the recommended intake is 5mg per day. Pantothenic acid is found in a wide range of animal and plant foods, meaning most people consume enough. Particularly good sources of pantothenic acid include: EggsMilkAvocadosGreen leafy vegetablesMeatWholegrainsSunflower seedsFortified breakfast cerealsMixed nuts Eggs Milk Avocados Green leafy vegetables Meat Wholegrains Sunflower seeds Fortified breakfast cereals Mixed nuts Recipes with vitamin B5 Avocado eggsStuffed chicken breastsRoasted nuts Avocado eggs Avocado eggs Stuffed chicken breasts Stuffed chicken breasts Roasted nuts Roasted nuts Biotin (vitamin B7) Biotin also throws its weight behind turning food into energy, as well lending a hand to maintain our hair and skin health. In the UK, there’s no official recommended intake for it. Some types of gut bacteria can make vitamin B7, which is thought to help to meet the body’s needs. Good sources of vitamin B7 include: Meat and poultrySalmonEgg yolkAvocadoCheeseSweet potatoesNutritional yeastNuts and seeds Meat and poultry Salmon Egg yolk Avocado Cheese Sweet potatoes Nutritional yeast Nuts and seeds Many biotin supplements claim to improve hair, skin, and nails (deficiency is linked to hair loss, flaky skin, and brittle nails), but experts say there’s no strong evidence they benefit healthy adults without a deficiency. Recipes with vitamin B7 Rosemary roasted almondsSatay sweet potato curryEgg muffins Rosemary roasted almonds Satay sweet potato curry Egg muffins Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"content": "By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0lxpzjk.jpg Thiamine (vitamin B1) Your body uses thiamine to convert carbohydrates into energy, helping to fuel your brain and muscles. It’s a key player in keeping your brain, nervous system and heart functioning normally. In the UK, the recommended daily intake is 1mg for men and 0.8mg for women, but the more carbs you eat, the more thiamine you’ll need. Most people can get enough from a healthy, balanced diet. In the UK, B1 deficiency is rare and usually linked to alcohol dependence or conditions that stop your body absorbing it. Good sources of thiamine include: Wholegrain foods like wholemeal pasta and oatsPeas, beans and lentilsRed meat like beef and porkFishNuts and seedsFortified breakfast cerealsYeast extract Wholegrain foods like wholemeal pasta and oats Peas, beans and lentils Red meat like beef and pork Fish Nuts and seeds Fortified breakfast cereals Yeast extract Most of the thiamine found in grains, like wheat, is stored in the bran – the fibre-rich outer layer. When grains are milled (to make white flour, for instance), the bran is removed. As a result, up to 50% of thiamine is lost. That’s why wholegrain options, like wholemeal bread and pasta, are better sources than white alternatives. Recipes with vitamin B1 Healthy spaghetti bologneseRed lentil dahlNutty oat energy bars Healthy spaghetti bolognese Healthy spaghetti bolognese Red lentil dahl Red lentil dahl Nutty oat energy bars Nutty oat energy bars Riboflavin (vitamin B2) Riboflavin helps convert proteins, fats and carbohydrates into energy, but also acts as an antioxidant, protecting cells from free radicals. Free radicals are unstable molecules that can damage other cells. They’re made as by-products of normal metabolism and exercise, as well as influences outside the body like cigarette smoke, sunlight and pollution. This means B2 helps support our bodies in lots of ways, including helping to keep our skin and eyes healthy. Although it’s very achievable to get enough B2 from a healthy balanced diet, data from the National Diet and Nutrition survey (a large, rolling survey of nutritional status of people in the UK) found that 1 in 10 women aren’t meeting the recommended intake. Good sources of riboflavin include: EggsLean meatsMilk and milk products like yoghurtFortified breakfast cerealsYeast extractNutritional yeastPlant milks fortified with B2 Eggs Lean meats Milk and milk products like yoghurt Fortified breakfast cereals Yeast extract Nutritional yeast Plant milks fortified with B2 In the UK, milk and milk products provide almost a third of our riboflavin intakes, while breakfast cereals account for almost 10%. Although riboflavin deficiency is rare in the UK, people avoiding meat, eggs or dairy are more at risk of low intakes. In these cases, fortified breakfast cereals and plant milks, yeast extract and nutritional yeast can help meet requirements. Recipes with vitamin B2 Egg coconut masala curryIndian rice puddingSpicy baked beans on toast Egg coconut masala curry Egg coconut masala curry Indian rice pudding Indian rice pudding Spicy baked beans on toast Spicy baked beans on toast Niacin (vitamin B3) Niacin helps keep your immune and nervous systems ticking over healthily. It also helps look after our skin and mucous membranes, which line our internal organs. It’s uncommon to be deficient in B3, unless there’s alcohol dependency or absorption issues at play. Good sources of niacin include: MeatPoultryFishWholegrainsPeanuts and sesame seedsYeast extractNutritional yeastFortified breakfast cereal Meat Poultry Fish Wholegrains Peanuts and sesame seeds Yeast extract Nutritional yeast Fortified breakfast cereal Recipes with vitamin B3 Peanut butter chickenSpicy salmon rice bowlsVegan pasta bake Peanut butter chicken Peanut butter chicken Spicy salmon rice bowls Spicy salmon rice bowls Vegan pasta bake Vegan pasta bake Pantothenic acid (vitamin B5) Pantothenic acid helps our bodies turn food into energy and break down fats. It’s also involved in producing steroid hormones like cortisol and in keeping our skin in decent shape. There’s no official guidance for pantothenic acid intakes in the UK, but in Europe, the recommended intake is 5mg per day. Pantothenic acid is found in a wide range of animal and plant foods, meaning most people consume enough. Particularly good sources of pantothenic acid include: EggsMilkAvocadosGreen leafy vegetablesMeatWholegrainsSunflower seedsFortified breakfast cerealsMixed nuts Eggs Milk Avocados Green leafy vegetables Meat Wholegrains Sunflower seeds Fortified breakfast cereals Mixed nuts Recipes with vitamin B5 Avocado eggsStuffed chicken breastsRoasted nuts Avocado eggs Avocado eggs Stuffed chicken breasts Stuffed chicken breasts Roasted nuts Roasted nuts Biotin (vitamin B7) Biotin also throws its weight behind turning food into energy, as well lending a hand to maintain our hair and skin health. In the UK, there’s no official recommended intake for it. Some types of gut bacteria can make vitamin B7, which is thought to help to meet the body’s needs. Good sources of vitamin B7 include: Meat and poultrySalmonEgg yolkAvocadoCheeseSweet potatoesNutritional yeastNuts and seeds Meat and poultry Salmon Egg yolk Avocado Cheese Sweet potatoes Nutritional yeast Nuts and seeds Many biotin supplements claim to improve hair, skin, and nails (deficiency is linked to hair loss, flaky skin, and brittle nails), but experts say there’s no strong evidence they benefit healthy adults without a deficiency. Recipes with vitamin B7 Rosemary roasted almondsSatay sweet potato curryEgg muffins Rosemary roasted almonds Satay sweet potato curry Egg muffins Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Celeb chefs reveal their favourite staycation foods – and where to find them
https://ichef.bbci.co.uk/images/ic/480xn/p0lv7478.jpg Not all summer holidays need to be about jet setting. Britain and Ireland have some world-class holiday destinations – and the food you can find there is just as special as the scenery. Here, celebrity chefs share their favourite staycation destinations and what they love to eat there. 1. Oysters in Whitstable, Kent A trip to Whitstable is, for Tom Kerridge, the ultimate British summer day out. “Nothing beats the Whitstable Oyster Festival – even though I have a shellfish allergy and can’t eat them myself! “There’s just something magical about working British seaside towns with a fishing port, packed full of people, enjoying local produce on a summer’s day.” 2. Baked Dover sole in Brighton For London-based chefs, a short holiday often means heading down to Brighton for a day or two and embracing the fresh fish on offer there. “I love Brighton. For me it’s like London by the sea, always great for a quick getaway,” says Aldo Zilli, head chef at Elaine’s in London. “Whenever I visit, my go-to dish is baked Dover sole from the Regency Restaurant. It’s been serving fresh seafood for over half a century and has great views of the pier.” 3. Crab claws in Howth When it comes to summer holidays, it’s the simple things that Anna Haugh appreciates most. “It’s all about eating by the sea and enjoying the Irish summer,” says the TV chef. “For me, crab in herb butter is the smell of summer, and crab claws in Howth are special. “My father still travels to Howth and comes back with crab and other delights from the fishmongers. Once, when fixing a person’s boiler, he was given a bucket of crab claws as a tip. He couldn’t have been happier!” 4. Fish and chips in Ballycastle Does anything beat fish and chips at the seaside? Irish chef Suzie Lee doesn’t think so. Her favourite summertime memory is to grab the paper-wrapped classic “from Morton’s fish and chip shop in Ballycastle, and eat it sat on the picnic benches looking out to sea. “That place is an institution and is over 100 years old. There’s always a huge queue!” 5. Crab sandwich and a pint in Cornwall “To me, the best of summer is a pint of Cornish beer and a crab sandwich in a pub, somewhere like Port Isaac,” says Cornwall super-fan Rick Stein. “It’s a sandwich that is very rarely over embellished: just white meat (occasionally a smidgen of brown), mayonnaise and perhaps some shredded lettuce or rocket. “It’s best with homemade mayonnaise, a good quality white tin loaf and – of course I would say this – Cornish crab.” 6. Soft serve ice cream in Minehead Nostalgia plays a big part in Poppy O’Toole’s favourite holiday treat. “Nothing beats a Mr Whippy by the beach, especially with bubblegum, raspberry and lime syrup. No, my order hasn’t changed since I was about eight years old. “It always feels nostalgic, as my family loved a good caravan holiday by the sea, and a stop for ice cream was a non-negotiable part of the trip.” 7. Cream tea in Woolacombe The quintessential British treat, Lorraine Pascale finds it hard to top a cream tea (figuratively speaking) in the summer. “I love sitting on Woolacombe beach in Devon with a scone, fresh cream and strawberry jam. All the better if there are some fresh cut strawberries involved too!” 8. Grilled sardines in Brixham Matt Tebbutt also loves to escape to Devon in the summer, but he’s travelling for the fish. “Devon is our nearest option for top beaches, but more importantly top seafood. We spend a lot of time in Dartmouth, which is great for a full blow-out seafood lunch. “We’ve just been in Brixham for the sardine festival, as I gave a cookery demonstration there. It’s an underrated fish in this country but a definite treat for me, grilled over coals.” 9. Homemade ice cream in the countryside “My favourite British summer holiday treat is homemade ice cream,” says Clodagh McKenna, who you’ll find tucked away in the British countryside all summer. Always on the look out for farm shops and cafés which make their own iced treats, McKenna is all about the novel flavours: “I love to try something new!” Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0lv7478.jpg Not all summer holidays need to be about jet setting. Britain and Ireland have some world-class holiday destinations – and the food you can find there is just as special as the scenery. Here, celebrity chefs share their favourite staycation destinations and what they love to eat there. 1. Oysters in Whitstable, Kent A trip to Whitstable is, for Tom Kerridge, the ultimate British summer day out. “Nothing beats the Whitstable Oyster Festival – even though I have a shellfish allergy and can’t eat them myself! “There’s just something magical about working British seaside towns with a fishing port, packed full of people, enjoying local produce on a summer’s day.” 2. Baked Dover sole in Brighton For London-based chefs, a short holiday often means heading down to Brighton for a day or two and embracing the fresh fish on offer there. “I love Brighton. For me it’s like London by the sea, always great for a quick getaway,” says Aldo Zilli, head chef at Elaine’s in London. “Whenever I visit, my go-to dish is baked Dover sole from the Regency Restaurant. It’s been serving fresh seafood for over half a century and has great views of the pier.” 3. Crab claws in Howth When it comes to summer holidays, it’s the simple things that Anna Haugh appreciates most. “It’s all about eating by the sea and enjoying the Irish summer,” says the TV chef. “For me, crab in herb butter is the smell of summer, and crab claws in Howth are special. “My father still travels to Howth and comes back with crab and other delights from the fishmongers. Once, when fixing a person’s boiler, he was given a bucket of crab claws as a tip. He couldn’t have been happier!” 4. Fish and chips in Ballycastle Does anything beat fish and chips at the seaside? Irish chef Suzie Lee doesn’t think so. Her favourite summertime memory is to grab the paper-wrapped classic “from Morton’s fish and chip shop in Ballycastle, and eat it sat on the picnic benches looking out to sea. “That place is an institution and is over 100 years old. There’s always a huge queue!” 5. Crab sandwich and a pint in Cornwall “To me, the best of summer is a pint of Cornish beer and a crab sandwich in a pub, somewhere like Port Isaac,” says Cornwall super-fan Rick Stein. “It’s a sandwich that is very rarely over embellished: just white meat (occasionally a smidgen of brown), mayonnaise and perhaps some shredded lettuce or rocket. “It’s best with homemade mayonnaise, a good quality white tin loaf and – of course I would say this – Cornish crab.” 6. Soft serve ice cream in Minehead Nostalgia plays a big part in Poppy O’Toole’s favourite holiday treat. “Nothing beats a Mr Whippy by the beach, especially with bubblegum, raspberry and lime syrup. No, my order hasn’t changed since I was about eight years old. “It always feels nostalgic, as my family loved a good caravan holiday by the sea, and a stop for ice cream was a non-negotiable part of the trip.” 7. Cream tea in Woolacombe The quintessential British treat, Lorraine Pascale finds it hard to top a cream tea (figuratively speaking) in the summer. “I love sitting on Woolacombe beach in Devon with a scone, fresh cream and strawberry jam. All the better if there are some fresh cut strawberries involved too!” 8. Grilled sardines in Brixham Matt Tebbutt also loves to escape to Devon in the summer, but he’s travelling for the fish. “Devon is our nearest option for top beaches, but more importantly top seafood. We spend a lot of time in Dartmouth, which is great for a full blow-out seafood lunch. “We’ve just been in Brixham for the sardine festival, as I gave a cookery demonstration there. It’s an underrated fish in this country but a definite treat for me, grilled over coals.” 9. Homemade ice cream in the countryside “My favourite British summer holiday treat is homemade ice cream,” says Clodagh McKenna, who you’ll find tucked away in the British countryside all summer. Always on the look out for farm shops and cafés which make their own iced treats, McKenna is all about the novel flavours: “I love to try something new!” Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Summer 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/summer_rolls_15105_16x9.jpg These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free. 100g/3½oz vermicelli rice noodles (2 nests)150g/5½oz frozen edamame (soya beans), defrosted1 carrot12 rice paper wrappers, 22cm/8½in diameter300g/10½oz cooked, peeled king prawns150g/5½oz radishes, finely sliced1 bunch (30g/1oz) mint, leaves only1 bunch (30g/1oz) coriander, leaves only 100g/3½oz vermicelli rice noodles (2 nests) 150g/5½oz frozen edamame (soya beans), defrosted 1 carrot 12 rice paper wrappers, 22cm/8½in diameter 300g/10½oz cooked, peeled king prawns 150g/5½oz radishes, finely sliced 1 bunch (30g/1oz) mint, leaves only 1 bunch (30g/1oz) coriander, leaves only 4cm/1½in piece fresh root ginger, peeled2 garlic cloves1 lime, juice only2 tbsp palm sugar, finely grated (or light brown sugar)3 tbsp Vietnamese fish sauce (nuoc mam nhi)1 green bird’s-eye chilli, finely sliced 4cm/1½in piece fresh root ginger, peeled 2 garlic cloves 1 lime, juice only 2 tbsp palm sugar, finely grated (or light brown sugar) 3 tbsp Vietnamese fish sauce (nuoc mam nhi) 1 green bird’s-eye chilli, finely sliced 1 tbsp vegetable oil1 shallot, finely diced2 tbsp tamari2 tbsp crunchy peanut butter2 tsp maple syrup 1 tbsp vegetable oil 1 shallot, finely diced 2 tbsp tamari 2 tbsp crunchy peanut butter 2 tsp maple syrup Method To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside.To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl.Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water.To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Recipe tips For a vegan version, omit the prawns and swap Vietnamese fish sauce for tamari. If you have any filling ingredients left, mix them all together with any remaining garlic dipping sauce and serve with extra vermicelli for a fragrant, punchy salad.
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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/summer_rolls_15105_16x9.jpg These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free. 100g/3½oz vermicelli rice noodles (2 nests)150g/5½oz frozen edamame (soya beans), defrosted1 carrot12 rice paper wrappers, 22cm/8½in diameter300g/10½oz cooked, peeled king prawns150g/5½oz radishes, finely sliced1 bunch (30g/1oz) mint, leaves only1 bunch (30g/1oz) coriander, leaves only 100g/3½oz vermicelli rice noodles (2 nests) 150g/5½oz frozen edamame (soya beans), defrosted 1 carrot 12 rice paper wrappers, 22cm/8½in diameter 300g/10½oz cooked, peeled king prawns 150g/5½oz radishes, finely sliced 1 bunch (30g/1oz) mint, leaves only 1 bunch (30g/1oz) coriander, leaves only 4cm/1½in piece fresh root ginger, peeled2 garlic cloves1 lime, juice only2 tbsp palm sugar, finely grated (or light brown sugar)3 tbsp Vietnamese fish sauce (nuoc mam nhi)1 green bird’s-eye chilli, finely sliced 4cm/1½in piece fresh root ginger, peeled 2 garlic cloves 1 lime, juice only 2 tbsp palm sugar, finely grated (or light brown sugar) 3 tbsp Vietnamese fish sauce (nuoc mam nhi) 1 green bird’s-eye chilli, finely sliced 1 tbsp vegetable oil1 shallot, finely diced2 tbsp tamari2 tbsp crunchy peanut butter2 tsp maple syrup 1 tbsp vegetable oil 1 shallot, finely diced 2 tbsp tamari 2 tbsp crunchy peanut butter 2 tsp maple syrup Method To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside.To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl.Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water.To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Recipe tips For a vegan version, omit the prawns and swap Vietnamese fish sauce for tamari. If you have any filling ingredients left, mix them all together with any remaining garlic dipping sauce and serve with extra vermicelli for a fragrant, punchy salad."
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Beer-battered fish recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beerbatteredfish_93119_16x9.jpg Flaky fish in light, crispy batter makes for a perfect British classic. 75g/2½oz cornflour200g/7¼oz plain flour1 tsp fine sea salt330ml/11½fl oz real ale2 tbsp white wine vinegar 75g/2½oz cornflour 200g/7¼oz plain flour 1 tsp fine sea salt 330ml/11½fl oz real ale 2 tbsp white wine vinegar sunflower oil, for deep frying4 tbsp plain flour½ tsp fine sea salt4 x 200g/7¼oz thick white fish fillets, such as haddock or whitingchips, to serve sunflower oil, for deep frying 4 tbsp plain flour ½ tsp fine sea salt 4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting chips, to serve Method For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Recipe tips If you're following the Hairy Bikers' recipe for 'The best chips you have ever tasted', part-cook the chips in oil as suggested. Then while the chips are draining, cook the fish in the same oil as above. Keep the fish warm in a low oven while the chips are fried at 190C for a further 4–5 minutes.
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"title": "Beer-battered fish recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beerbatteredfish_93119_16x9.jpg Flaky fish in light, crispy batter makes for a perfect British classic. 75g/2½oz cornflour200g/7¼oz plain flour1 tsp fine sea salt330ml/11½fl oz real ale2 tbsp white wine vinegar 75g/2½oz cornflour 200g/7¼oz plain flour 1 tsp fine sea salt 330ml/11½fl oz real ale 2 tbsp white wine vinegar sunflower oil, for deep frying4 tbsp plain flour½ tsp fine sea salt4 x 200g/7¼oz thick white fish fillets, such as haddock or whitingchips, to serve sunflower oil, for deep frying 4 tbsp plain flour ½ tsp fine sea salt 4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting chips, to serve Method For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Recipe tips If you're following the Hairy Bikers' recipe for 'The best chips you have ever tasted', part-cook the chips in oil as suggested. Then while the chips are draining, cook the fish in the same oil as above. Keep the fish warm in a low oven while the chips are fried at 190C for a further 4–5 minutes."
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fece2833a6734520da5e345a5a7d95e3aba0622fff1c55b891cdf427a7fccb3d
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Smoky aubergine curry with cauliflower parathas recipe
To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature.To make the cauliflower filling, mix the ingredients together in a bowl and set aside.To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough).Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside.
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"title": "Smoky aubergine curry with cauliflower parathas recipe",
"content": "To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature.To make the cauliflower filling, mix the ingredients together in a bowl and set aside.To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough).Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside."
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08dddca6045129e38d14182b6f15bb66835df4f378d7075633be940a11046408
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Healthy banana muffins recipe
An average of 4.7 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_muffins_51549_16x9.jpg This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer. Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt. 125g/4½oz wholemeal flour3 tbsp light muscovado sugar2 level tsp baking powder1 medium free-range egg, beaten50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing2 ripe bananas (175g/6oz peeled weight), roughly mashed 125g/4½oz wholemeal flour 3 tbsp light muscovado sugar 2 level tsp baking powder 1 medium free-range egg, beaten 50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing 2 ripe bananas (175g/6oz peeled weight), roughly mashed Method Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Recipe tips These muffins freeze well, so make a batch and freeze for up to three months.
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"url": "https://www.bbc.co.uk/food/recipes/banana_muffins_51549",
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"title": "Healthy banana muffins recipe",
"content": "An average of 4.7 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_muffins_51549_16x9.jpg This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer. Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt. 125g/4½oz wholemeal flour3 tbsp light muscovado sugar2 level tsp baking powder1 medium free-range egg, beaten50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing2 ripe bananas (175g/6oz peeled weight), roughly mashed 125g/4½oz wholemeal flour 3 tbsp light muscovado sugar 2 level tsp baking powder 1 medium free-range egg, beaten 50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing 2 ripe bananas (175g/6oz peeled weight), roughly mashed Method Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Recipe tips These muffins freeze well, so make a batch and freeze for up to three months."
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67ab9644303aeb80ef4006b56d8009dc15737ae5b89fba1b37579ee6039533cd
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Thai fish cakes with sweet dipping sauce recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_with_a_37638_16x9.jpg You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced1 thumb-sized piece galangal, chopped finely1 stick lemongrass (the soft bit only), finely sliced1 coriander root and leaves, chopped 1 free-range egg1 tsp grated palm sugar50g/1¾oz snake beans, sliced thinly (alternatively use French beans)½ lime, juice onlyplain flour, for dusting 3 tbsp groundnut oil, for shallow frying 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce 1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced 1 thumb-sized piece galangal, chopped finely 1 stick lemongrass (the soft bit only), finely sliced 1 coriander root and leaves, chopped 1 free-range egg 1 tsp grated palm sugar 50g/1¾oz snake beans, sliced thinly (alternatively use French beans) ½ lime, juice only plain flour, for dusting 3 tbsp groundnut oil, for shallow frying 2 tbsp rice wine vinegar2 tbsp clear honey½ lime, juice only1 tbsp Thai fish sauce100g/3½oz cucumber, skinned, cored and diced50g/1¾oz carrot, finely diced1 shallot, finely diced2 birds’-eye chillies, seeds removed (if liked), sliced thinly 2 tbsp rice wine vinegar 2 tbsp clear honey ½ lime, juice only 1 tbsp Thai fish sauce 100g/3½oz cucumber, skinned, cored and diced 50g/1¾oz carrot, finely diced 1 shallot, finely diced 2 birds’-eye chillies, seeds removed (if liked), sliced thinly Method For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste.Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop.Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Recipe tips You can use halibut, sea bass, pollock or coley depending on your budget.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai_fish_cakes_with_a_37638",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai fish cakes with sweet dipping sauce recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_with_a_37638_16x9.jpg You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced1 thumb-sized piece galangal, chopped finely1 stick lemongrass (the soft bit only), finely sliced1 coriander root and leaves, chopped 1 free-range egg1 tsp grated palm sugar50g/1¾oz snake beans, sliced thinly (alternatively use French beans)½ lime, juice onlyplain flour, for dusting 3 tbsp groundnut oil, for shallow frying 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce 1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced 1 thumb-sized piece galangal, chopped finely 1 stick lemongrass (the soft bit only), finely sliced 1 coriander root and leaves, chopped 1 free-range egg 1 tsp grated palm sugar 50g/1¾oz snake beans, sliced thinly (alternatively use French beans) ½ lime, juice only plain flour, for dusting 3 tbsp groundnut oil, for shallow frying 2 tbsp rice wine vinegar2 tbsp clear honey½ lime, juice only1 tbsp Thai fish sauce100g/3½oz cucumber, skinned, cored and diced50g/1¾oz carrot, finely diced1 shallot, finely diced2 birds’-eye chillies, seeds removed (if liked), sliced thinly 2 tbsp rice wine vinegar 2 tbsp clear honey ½ lime, juice only 1 tbsp Thai fish sauce 100g/3½oz cucumber, skinned, cored and diced 50g/1¾oz carrot, finely diced 1 shallot, finely diced 2 birds’-eye chillies, seeds removed (if liked), sliced thinly Method For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste.Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop.Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Recipe tips You can use halibut, sea bass, pollock or coley depending on your budget."
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"subdomain": "Recipes"
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70e3c57f4bdd10d950aa600a34a5b8f71b53e7d630291ad54ce1079952abe123
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Vegan Thai red curry recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redvegetablecurry_72803_16x9.jpg This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt. 400ml tin coconut milk100ml/3½fl oz vegetable stock125g/4½oz peeled and cubed sweet potatoes125g/4½oz peeled and cubed pumpkin1 bunch spring onions, finely chopped125g/4½oz French beans125g/4½oz courgette, cut into chunks 400ml tin coconut milk 100ml/3½fl oz vegetable stock 125g/4½oz peeled and cubed sweet potatoes 125g/4½oz peeled and cubed pumpkin 1 bunch spring onions, finely chopped 125g/4½oz French beans 125g/4½oz courgette, cut into chunks 10 black peppercorns2 tsp cumin seeds2 tsp coriander seeds4 red bird's-eye chillies5 shallots2 garlic cloves, crushed2cm/½in piece fresh ginger, peeled 3 stalks lemongrass1 lime, finely grated zest onlypinch ground cinnamon½ tsp turmericsplash vegetable oilsplash chilli oil1 tbsp sugarsalt2 tbsp vegetable oil, for frying 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 4 red bird's-eye chillies 5 shallots 2 garlic cloves, crushed 2cm/½in piece fresh ginger, peeled 3 stalks lemongrass 1 lime, finely grated zest only pinch ground cinnamon ½ tsp turmeric splash vegetable oil splash chilli oil 1 tbsp sugar salt 2 tbsp vegetable oil, for frying basmati rice, cookedfresh corianderlime wedges1 red chilli, thinly sliced basmati rice, cooked fresh coriander lime wedges 1 red chilli, thinly sliced Method To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice.
|
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"url": "https://www.bbc.co.uk/food/recipes/redvegetablecurry_72803",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan Thai red curry recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redvegetablecurry_72803_16x9.jpg This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt. 400ml tin coconut milk100ml/3½fl oz vegetable stock125g/4½oz peeled and cubed sweet potatoes125g/4½oz peeled and cubed pumpkin1 bunch spring onions, finely chopped125g/4½oz French beans125g/4½oz courgette, cut into chunks 400ml tin coconut milk 100ml/3½fl oz vegetable stock 125g/4½oz peeled and cubed sweet potatoes 125g/4½oz peeled and cubed pumpkin 1 bunch spring onions, finely chopped 125g/4½oz French beans 125g/4½oz courgette, cut into chunks 10 black peppercorns2 tsp cumin seeds2 tsp coriander seeds4 red bird's-eye chillies5 shallots2 garlic cloves, crushed2cm/½in piece fresh ginger, peeled 3 stalks lemongrass1 lime, finely grated zest onlypinch ground cinnamon½ tsp turmericsplash vegetable oilsplash chilli oil1 tbsp sugarsalt2 tbsp vegetable oil, for frying 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 4 red bird's-eye chillies 5 shallots 2 garlic cloves, crushed 2cm/½in piece fresh ginger, peeled 3 stalks lemongrass 1 lime, finely grated zest only pinch ground cinnamon ½ tsp turmeric splash vegetable oil splash chilli oil 1 tbsp sugar salt 2 tbsp vegetable oil, for frying basmati rice, cookedfresh corianderlime wedges1 red chilli, thinly sliced basmati rice, cooked fresh coriander lime wedges 1 red chilli, thinly sliced Method To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68baca77eb3bdbfd0cbff69b"
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9db678e9706c2b41021444f82aad3fbc422bf78d954bbb2b952abe6666def26a
|
Tom Kerridge's slow-cooked lamb shoulder recipe
An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooked_lamb_26033_16x9.jpg This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer. 3 medium onions, thinly sliced6 large waxy potatoes, peeled and thinly sliced1 bunch thyme, leaves pickedsalt and black pepper1 whole lamb shoulder1 garlic bulb, peeled and separated into cloves568ml/1 pint chicken stockcooked French beans (or other green vegetables), to serve 3 medium onions, thinly sliced 6 large waxy potatoes, peeled and thinly sliced 1 bunch thyme, leaves picked salt and black pepper 1 whole lamb shoulder 1 garlic bulb, peeled and separated into cloves 568ml/1 pint chicken stock cooked French beans (or other green vegetables), to serve Method Preheat the oven to 130C/275F/Gas 1.In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.Serve with French beans (or any green vegetable of your choice). Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice). Serve with French beans (or any green vegetable of your choice).
|
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooked_lamb_26033",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge's slow-cooked lamb shoulder recipe",
"content": "An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooked_lamb_26033_16x9.jpg This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer. 3 medium onions, thinly sliced6 large waxy potatoes, peeled and thinly sliced1 bunch thyme, leaves pickedsalt and black pepper1 whole lamb shoulder1 garlic bulb, peeled and separated into cloves568ml/1 pint chicken stockcooked French beans (or other green vegetables), to serve 3 medium onions, thinly sliced 6 large waxy potatoes, peeled and thinly sliced 1 bunch thyme, leaves picked salt and black pepper 1 whole lamb shoulder 1 garlic bulb, peeled and separated into cloves 568ml/1 pint chicken stock cooked French beans (or other green vegetables), to serve Method Preheat the oven to 130C/275F/Gas 1.In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.Serve with French beans (or any green vegetable of your choice). Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice). Serve with French beans (or any green vegetable of your choice)."
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241c5480d0f2f518ae3a24e8c19ab484d8463779fbaa4958466fba6b6f69eb79
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Rack of lamb with sauce paloise recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_sauce_31777_16x9.jpg A lamb recipe inspired by Rick Stein! A traditional herb crust, creamy sauce and greens. You can't get more spring classic than that. 2 anchovies, roughly chopped2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 2 anchovies, roughly chopped 2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed 50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 1 x 6-bone rack of lamb, fat scored1 tbsp dark French mustard 1 x 6-bone rack of lamb, fat scored 1 tbsp dark French mustard 125ml/4fl oz white wine 1 lemon, juice only1 banana shallot, finely choppedfew fresh thyme sprigs, leaves removed4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted1 tbsp chopped fresh mintsalt and freshly ground black pepper 125ml/4fl oz white wine 1 lemon, juice only 1 banana shallot, finely chopped few fresh thyme sprigs, leaves removed 4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 baby fennel, trimmed and cut in half3 baby leeks, trimmed and sliced into three10 French beans, trimmed and left whole40g/1½oz unsalted butter pinch salt 2 baby fennel, trimmed and cut in half 3 baby leeks, trimmed and sliced into three 10 French beans, trimmed and left whole 40g/1½oz unsalted butter pinch salt Method To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint.To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. To make the crust, blend all of the ingredients together in a blender or food processor. To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables.
|
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"delivery_version": "v1.0",
"title": "Rack of lamb with sauce paloise recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_sauce_31777_16x9.jpg A lamb recipe inspired by Rick Stein! A traditional herb crust, creamy sauce and greens. You can't get more spring classic than that. 2 anchovies, roughly chopped2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 2 anchovies, roughly chopped 2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed 50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 1 x 6-bone rack of lamb, fat scored1 tbsp dark French mustard 1 x 6-bone rack of lamb, fat scored 1 tbsp dark French mustard 125ml/4fl oz white wine 1 lemon, juice only1 banana shallot, finely choppedfew fresh thyme sprigs, leaves removed4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted1 tbsp chopped fresh mintsalt and freshly ground black pepper 125ml/4fl oz white wine 1 lemon, juice only 1 banana shallot, finely chopped few fresh thyme sprigs, leaves removed 4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 baby fennel, trimmed and cut in half3 baby leeks, trimmed and sliced into three10 French beans, trimmed and left whole40g/1½oz unsalted butter pinch salt 2 baby fennel, trimmed and cut in half 3 baby leeks, trimmed and sliced into three 10 French beans, trimmed and left whole 40g/1½oz unsalted butter pinch salt Method To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint.To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. To make the crust, blend all of the ingredients together in a blender or food processor. To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables."
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Kids' easy omelette recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baileys_breakfast_24338_16x9.jpg This easy kids omelette is perfect for introducing the children to the kitchen.Try it with cheese, ham or veggies. 3 free-range eggs1 tbsp milk1 tsp butter1 tomato, finely chopped2 tbsp grated cheddar1 tbsp finely chopped fresh parsley or 1 tsp dried parsley2 thin slices good-quality hamsalt and pepper 3 free-range eggs 1 tbsp milk 1 tsp butter 1 tomato, finely chopped 2 tbsp grated cheddar 1 tbsp finely chopped fresh parsley or 1 tsp dried parsley 2 thin slices good-quality ham salt and pepper Method Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour.Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat.As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate.Sprinkle with the remaining cheese and parsley, then serve. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Sprinkle with the remaining cheese and parsley, then serve. Sprinkle with the remaining cheese and parsley, then serve. Recipe tips Remember to always wash your hands before cooking. To crack an egg, hold the egg in one hand and tap it gently on a work surface. You only need to dent the shell. Don’t tap too hard, or you’ll shatter the egg, break the yolk, and end up with shell pieces in your bowl. If a piece of eggshell falls into the egg mixture, use the eggshell to nudge it up the side of the bowl and out.
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"title": "Kids' easy omelette recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baileys_breakfast_24338_16x9.jpg This easy kids omelette is perfect for introducing the children to the kitchen.Try it with cheese, ham or veggies. 3 free-range eggs1 tbsp milk1 tsp butter1 tomato, finely chopped2 tbsp grated cheddar1 tbsp finely chopped fresh parsley or 1 tsp dried parsley2 thin slices good-quality hamsalt and pepper 3 free-range eggs 1 tbsp milk 1 tsp butter 1 tomato, finely chopped 2 tbsp grated cheddar 1 tbsp finely chopped fresh parsley or 1 tsp dried parsley 2 thin slices good-quality ham salt and pepper Method Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour.Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat.As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate.Sprinkle with the remaining cheese and parsley, then serve. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Sprinkle with the remaining cheese and parsley, then serve. Sprinkle with the remaining cheese and parsley, then serve. Recipe tips Remember to always wash your hands before cooking. To crack an egg, hold the egg in one hand and tap it gently on a work surface. You only need to dent the shell. Don’t tap too hard, or you’ll shatter the egg, break the yolk, and end up with shell pieces in your bowl. If a piece of eggshell falls into the egg mixture, use the eggshell to nudge it up the side of the bowl and out."
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9acd20e8584558ae278c098ca68e3417615ca90b80bf05f064b5318982d90cab
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Fajita chicken fried rice recipe
An average of 3.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajita_chicken_fried_83364_16x9.jpg Everyone loves fajitas: this stir-fry combines gentle spicy fajita flavours with another family favourite – fried rice – to make a comforting treat for kids. Each serving provides 301 kcal, 17g protein, 37.5g carbohydrates (of which 5.5g sugars), 8.5g fat (of which 1.5g saturates), 4g fibre and 0.6g salt. 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunkslarge splash light olive oil1 large brown onion, roughly chopped1 red pepper, deseeded and roughly chopped½ orange pepper, deseeded and roughly chopped1 tsp sweet smoked paprika¾ tsp ground cumin½ tsp ground coriander½ tsp dried oregano1 lime, juice onlysmall handful fresh coriander, chopped sea salt and freshly ground black pepper 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunks large splash light olive oil 1 large brown onion, roughly chopped 1 red pepper, deseeded and roughly chopped ½ orange pepper, deseeded and roughly chopped 1 tsp sweet smoked paprika ¾ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano 1 lime, juice only small handful fresh coriander, chopped sea salt and freshly ground black pepper Method Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside.Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour.Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. To serve, stir through the lime juice and fresh coriander. Recipe tips This recipe serves 6 children or 4 adults. If you would like to add a little heat, swap the sweet smoked paprika for mild chilli powder.
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"title": "Fajita chicken fried rice recipe",
"content": "An average of 3.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajita_chicken_fried_83364_16x9.jpg Everyone loves fajitas: this stir-fry combines gentle spicy fajita flavours with another family favourite – fried rice – to make a comforting treat for kids. Each serving provides 301 kcal, 17g protein, 37.5g carbohydrates (of which 5.5g sugars), 8.5g fat (of which 1.5g saturates), 4g fibre and 0.6g salt. 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunkslarge splash light olive oil1 large brown onion, roughly chopped1 red pepper, deseeded and roughly chopped½ orange pepper, deseeded and roughly chopped1 tsp sweet smoked paprika¾ tsp ground cumin½ tsp ground coriander½ tsp dried oregano1 lime, juice onlysmall handful fresh coriander, chopped sea salt and freshly ground black pepper 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunks large splash light olive oil 1 large brown onion, roughly chopped 1 red pepper, deseeded and roughly chopped ½ orange pepper, deseeded and roughly chopped 1 tsp sweet smoked paprika ¾ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano 1 lime, juice only small handful fresh coriander, chopped sea salt and freshly ground black pepper Method Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside.Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour.Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. To serve, stir through the lime juice and fresh coriander. Recipe tips This recipe serves 6 children or 4 adults. If you would like to add a little heat, swap the sweet smoked paprika for mild chilli powder."
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One-pan sausage pasta recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_sausage_pasta_55251_16x9.jpg One pack of sausages will easily feed up to six people if you squeeze the meat out of the skins and cook with pasta and a rich tasting tomato sauce. You’ll need a large pan to cook everything as it all simmers together. Leftovers can be warmed up the next day or frozen for up to a month. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.60 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 454g pack sausages (6–8 sausages), separated2 tbsp vegetable oil1 medium onion, finely chopped2 x 400g tins chopped tomatoes350g/12oz dried penne pasta, or any other pasta shapes2 tbsp tomato ketchup½ tsp dried mixed herbs or oregano1 head broccoli (about 350g/12oz), cut into small floretssalt and ground black pepper 454g pack sausages (6–8 sausages), separated 2 tbsp vegetable oil 1 medium onion, finely chopped 2 x 400g tins chopped tomatoes 350g/12oz dried penne pasta, or any other pasta shapes 2 tbsp tomato ketchup ½ tsp dried mixed herbs or oregano 1 head broccoli (about 350g/12oz), cut into small florets salt and ground black pepper Method Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed.Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste.Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Recipe tips You can use any kind of sausages or even a pack of sausagemeat for this recipe. You can use tomato purée instead of the tomato ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately and serve the sausage sauce over it at the end. If cooking without the pasta, the sausage sauce shouldn’t need any additional water and the cooking time can be reduced to around 10 minutes.
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"title": "One-pan sausage pasta recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_sausage_pasta_55251_16x9.jpg One pack of sausages will easily feed up to six people if you squeeze the meat out of the skins and cook with pasta and a rich tasting tomato sauce. You’ll need a large pan to cook everything as it all simmers together. Leftovers can be warmed up the next day or frozen for up to a month. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.60 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 454g pack sausages (6–8 sausages), separated2 tbsp vegetable oil1 medium onion, finely chopped2 x 400g tins chopped tomatoes350g/12oz dried penne pasta, or any other pasta shapes2 tbsp tomato ketchup½ tsp dried mixed herbs or oregano1 head broccoli (about 350g/12oz), cut into small floretssalt and ground black pepper 454g pack sausages (6–8 sausages), separated 2 tbsp vegetable oil 1 medium onion, finely chopped 2 x 400g tins chopped tomatoes 350g/12oz dried penne pasta, or any other pasta shapes 2 tbsp tomato ketchup ½ tsp dried mixed herbs or oregano 1 head broccoli (about 350g/12oz), cut into small florets salt and ground black pepper Method Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed.Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste.Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Recipe tips You can use any kind of sausages or even a pack of sausagemeat for this recipe. You can use tomato purée instead of the tomato ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately and serve the sausage sauce over it at the end. If cooking without the pasta, the sausage sauce shouldn’t need any additional water and the cooking time can be reduced to around 10 minutes."
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Roasted Brussels sprouts recipe
Roasted Brussels sprouts with garlic butter and Parmesan An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_sprouts_87013_16x9.jpg Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise. 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt½ nutmeg, freshly grated40g/1½oz Parmesan, finely grated10g/⅓oz finely chopped parsley1 tbsp fresh lemon juice salt and freshly ground black pepper 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt ½ nutmeg, freshly grated 40g/1½oz Parmesan, finely grated 10g/⅓oz finely chopped parsley 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Recipe tips When roasting Brussels sprouts do line your baking tray with baking paper as directed as they will definitely stick. To get ahead, follow the recipe to step 4, but after tossing in the butter, garlic, nutmeg and Parmesan put them in the fridge for up 24 hours. Roast for the final 10 minutes when ready to eat. Sprinkle over the parsley and lemon juice, stir well and serve hot.
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"title": "Roasted Brussels sprouts recipe",
"content": "Roasted Brussels sprouts with garlic butter and Parmesan An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_sprouts_87013_16x9.jpg Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise. 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt½ nutmeg, freshly grated40g/1½oz Parmesan, finely grated10g/⅓oz finely chopped parsley1 tbsp fresh lemon juice salt and freshly ground black pepper 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt ½ nutmeg, freshly grated 40g/1½oz Parmesan, finely grated 10g/⅓oz finely chopped parsley 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Recipe tips When roasting Brussels sprouts do line your baking tray with baking paper as directed as they will definitely stick. To get ahead, follow the recipe to step 4, but after tossing in the butter, garlic, nutmeg and Parmesan put them in the fridge for up 24 hours. Roast for the final 10 minutes when ready to eat. Sprinkle over the parsley and lemon juice, stir well and serve hot."
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Lemon posset tart recipe
Lemon posset tart with raspberries An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_posset_tart_with_94633_16x9.jpg Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin. 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting 1 free-range egg, beaten 600ml/20fl oz double cream150g/5½oz caster sugar 3 lemons, finely grated zest and juice 600ml/20fl oz double cream 150g/5½oz caster sugar 3 lemons, finely grated zest and juice 250g/9oz raspberriespouring cream (optional) 250g/9oz raspberries pouring cream (optional) Method To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top.Chill in the fridge for at least 4 hours, or overnight, until set.To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. Chill in the fridge for at least 4 hours, or overnight, until set. Chill in the fridge for at least 4 hours, or overnight, until set. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked.
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"content": "Lemon posset tart with raspberries An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_posset_tart_with_94633_16x9.jpg Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin. 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting 1 free-range egg, beaten 600ml/20fl oz double cream150g/5½oz caster sugar 3 lemons, finely grated zest and juice 600ml/20fl oz double cream 150g/5½oz caster sugar 3 lemons, finely grated zest and juice 250g/9oz raspberriespouring cream (optional) 250g/9oz raspberries pouring cream (optional) Method To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top.Chill in the fridge for at least 4 hours, or overnight, until set.To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. Chill in the fridge for at least 4 hours, or overnight, until set. Chill in the fridge for at least 4 hours, or overnight, until set. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked."
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Piri-piri chicken and slaw recipe
An average of 5.0 out of 5 stars from 3 ratings Special enough to feel like a weekend treat, but easy enough for busy weeknights, this charred piri-piri chicken with rainbow slaw is perfect for any occasion! 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules 2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 4 chicken breasts (100–125g/3½–4½oz each), about 1cm1–2 tbsp piri-piri rub (see above, or use shop bought)1 tbsp olive oilflatbreads or leftover rice/grains/potatoes, to serve 4 chicken breasts (100–125g/3½–4½oz each), about 1cm 1–2 tbsp piri-piri rub (see above, or use shop bought) 1 tbsp olive oil flatbreads or leftover rice/grains/potatoes, to serve 4 frozen sweetcorn cobs1 tbsp extra virgin olive oilpinch salt 4 frozen sweetcorn cobs 1 tbsp extra virgin olive oil pinch salt ¼ red cabbage, finely shredded1 large carrot, grated or thinly sliced½ red onion, thinly sliced1 tsp piri-piri rub (see above, or use shop bought)1 lime, juice only1–2 tbsp full-fat Greek yoghurtpinch salt ¼ red cabbage, finely shredded 1 large carrot, grated or thinly sliced ½ red onion, thinly sliced 1 tsp piri-piri rub (see above, or use shop bought) 1 lime, juice only 1–2 tbsp full-fat Greek yoghurt pinch salt Method To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil.Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well.Serve the piri-piri chicken with all the sides. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. Serve the piri-piri chicken with all the sides. Serve the piri-piri chicken with all the sides. Recipe tips If you have an air fryer, you can alternatively roast the chicken in the air fryer at 200C for 6–8 minutes. If you have time, you can hold the corn with tongs near the flame of the hob and char slightly after microwaving.
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"title": "Piri-piri chicken and slaw recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Special enough to feel like a weekend treat, but easy enough for busy weeknights, this charred piri-piri chicken with rainbow slaw is perfect for any occasion! 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules 2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 4 chicken breasts (100–125g/3½–4½oz each), about 1cm1–2 tbsp piri-piri rub (see above, or use shop bought)1 tbsp olive oilflatbreads or leftover rice/grains/potatoes, to serve 4 chicken breasts (100–125g/3½–4½oz each), about 1cm 1–2 tbsp piri-piri rub (see above, or use shop bought) 1 tbsp olive oil flatbreads or leftover rice/grains/potatoes, to serve 4 frozen sweetcorn cobs1 tbsp extra virgin olive oilpinch salt 4 frozen sweetcorn cobs 1 tbsp extra virgin olive oil pinch salt ¼ red cabbage, finely shredded1 large carrot, grated or thinly sliced½ red onion, thinly sliced1 tsp piri-piri rub (see above, or use shop bought)1 lime, juice only1–2 tbsp full-fat Greek yoghurtpinch salt ¼ red cabbage, finely shredded 1 large carrot, grated or thinly sliced ½ red onion, thinly sliced 1 tsp piri-piri rub (see above, or use shop bought) 1 lime, juice only 1–2 tbsp full-fat Greek yoghurt pinch salt Method To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil.Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well.Serve the piri-piri chicken with all the sides. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. Serve the piri-piri chicken with all the sides. Serve the piri-piri chicken with all the sides. Recipe tips If you have an air fryer, you can alternatively roast the chicken in the air fryer at 200C for 6–8 minutes. If you have time, you can hold the corn with tongs near the flame of the hob and char slightly after microwaving."
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Kenyan tea biscuits recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kenyan_tea_biscuits_97482_16x9.jpg A snappy ginger biscuit made with mixed spices. If you like gingerbread, give these a try. They’re not too sweet and are perfect for dunking into masala chai. 400g/14oz plain flour, plus extra for dusting100g/3½oz icing sugar½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt1½ tbsp ground ginger2 tsp ground cardamom2 tsp ground black pepper250g/9oz unsalted butter, softened200g/7oz condensed milk 400g/14oz plain flour, plus extra for dusting 100g/3½oz icing sugar ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ tsp salt 1½ tbsp ground ginger 2 tsp ground cardamom 2 tsp ground black pepper 250g/9oz unsalted butter, softened 200g/7oz condensed milk Method Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature.Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying.Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Recipe tips We often make these biscuits in a large batch, since they’re great for sharing with family and friends (and disappear from the biscuit tin quickly!).
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kenyan_tea_biscuits_97482",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kenyan tea biscuits recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kenyan_tea_biscuits_97482_16x9.jpg A snappy ginger biscuit made with mixed spices. If you like gingerbread, give these a try. They’re not too sweet and are perfect for dunking into masala chai. 400g/14oz plain flour, plus extra for dusting100g/3½oz icing sugar½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt1½ tbsp ground ginger2 tsp ground cardamom2 tsp ground black pepper250g/9oz unsalted butter, softened200g/7oz condensed milk 400g/14oz plain flour, plus extra for dusting 100g/3½oz icing sugar ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ tsp salt 1½ tbsp ground ginger 2 tsp ground cardamom 2 tsp ground black pepper 250g/9oz unsalted butter, softened 200g/7oz condensed milk Method Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature.Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying.Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Recipe tips We often make these biscuits in a large batch, since they’re great for sharing with family and friends (and disappear from the biscuit tin quickly!)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
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Mixed Content Dataset
Description:
This dataset contains a diverse collection of text from multiple domains, including general knowledge, cooking, articles, and more. Each entry typically includes text content along with metadata such as source, title, and language.
The dataset is structured to support research, analysis, or training of NLP models on varied textual content.
Data Structure:
Each item typically contains:
id: Unique identifiertext: Main text contentmeta: Metadata including source URL, title, language, and content type
Example Entry:
{
"id": "a1d3b843c0...",
"text": "Example of a cooking recipe or general article content...",
"meta": {
"source": "https://example.com",
"title": "Delicious Pancakes",
"lang": "en",
"type": "Cooking / Article"
}
}
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