ademchaoua/GeneralTextCorpus huggingface dataset:
Cucumber gazpacho recipe
 This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day. 1 cucumber, peeled and roughly chopped150g/5½oz crustless rustic white bread, roughly torn into small pieces50g/1¾oz blanched almonds1 garlic clove, peeled20g/¾oz fresh basil2 tbsp extra virgin olive oil2 tbsp sherry vinegarsalt and freshly ground black pepper 1 cucumber, peeled and roughly chopped 150g/5½oz crustless rustic white bread, roughly torn into small pieces 50g/1¾oz blanched almonds 1 garlic clove, peeled 20g/¾oz fresh basil 2 tbsp extra virgin olive oil 2 tbsp sherry vinegar salt and freshly ground black pepper green seedless grapes, chopped almond flakes, toastedfresh basil leaves, finely shredded green seedless grapes, chopped almond flakes, toasted fresh basil leaves, finely shredded Method Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth.Transfer to a large bowl, cover and chill for at least 2 hours, or overnight.Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt.Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses.
Non-alcoholic sangria recipe
 Get all of the fun and fruitiness of a summery sangria but with none of the alcohol. The addition of balsamic vinegar adds a tangy red wine vibe to your sangria. 1.5 litre/2½ pints lemonade300ml/10fl oz cranberry juice300ml/10fl oz orange juice2 tbsp balsamic vinegarhandful ice cubes1 small orange, sliced1 small lemon, sliced1 lime, sliced5 strawberries, sliced lengthwayshandful fresh mint leaves 1.5 litre/2½ pints lemonade 300ml/10fl oz cranberry juice 300ml/10fl oz orange juice 2 tbsp balsamic vinegar handful ice cubes 1 small orange, sliced 1 small lemon, sliced 1 lime, sliced 5 strawberries, sliced lengthways handful fresh mint leaves Method Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well.Add ice and the chopped fruit and mint in layers. Stir to combine.Serve in goblet glasses or a large wine glass. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Add ice and the chopped fruit and mint in layers. Stir to combine. Add ice and the chopped fruit and mint in layers. Stir to combine. Serve in goblet glasses or a large wine glass. Serve in goblet glasses or a large wine glass. Recipe tips If you have an aged balsamic vinegar that's very rich and syrupy, you will only need a teaspoon to add flavour to the sangria.
Devilled egg potato salad recipe
 This simple spicy potato salad is perfect to make ahead for picnics or to serve alongside grilled or barbecued meats. 800g/1lb 12oz baby new potatoes, scrubbed6 large free-range eggs3 tbsp mayonnaise1 tsp Dijon mustard1 tsp white balsamic vinegarTabasco sauce, to taste small handful fresh chives, choppedsalt and freshly ground black peppersweet smoked paprika, to serve 800g/1lb 12oz baby new potatoes, scrubbed 6 large free-range eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white balsamic vinegar Tabasco sauce, to taste small handful fresh chives, chopped salt and freshly ground black pepper sweet smoked paprika, to serve Method Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool.Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them.In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture.Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives.Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika.
Mediterranean diet meal plan for four
Shopping list Fruit and vegetables □ 600g/1lb 5oz cherry tomatoes□ 100g/3½oz cucumber□ 9 large garlic cloves□ 3 red onions□ 2 onions□ 3 lemons□ 500g/1lb 2oz carrots□ 1 large celery stick□ 2 courgettes□ 1 cucumber□ 400g/14oz spinach□ 65g/2¼oz salad leaves (we used rocket)□ 3 red peppers□ 1 green pepper□ 1 large avocado□ green salad leaves (optional)□ bunch basil□ bunch flatleaf parsley□ bunch rosemary□ bunch mint□ bunch thyme□ bunch fresh oregano□ 750g/1lb 10oz new or baby potatoes□ 250g/9oz pomegranate seeds Tins, packets and jars□ jar sun-dried tomato pesto□ 2 x 400g tins cherry tomatoes□ 2 x 160g tins sweetcorn□ 400g tin chopped tomatoes□ 400g tin green lentils□ 150g/5½oz pitted black olives□ 400g tin butter beans□ 160g tin tuna□ jar capers□ 550g/1lb 4oz bulgur wheat□ 200g/7oz wholemeal lasagne sheets□ 350g/12oz wholemeal self-raising flour Cooking ingredients□ 3 vegetable or chicken stock cubes□ garlic granules□ onion granules□ ground cumin□ cumin seeds□ coriander seeds□ ground cinnamon□ dried mixed herbs□ dried oregano□ sweet smoked paprika□ fennel seeds□ olive oil□ balsamic vinegar□ runny honey□ 100g/3½oz pine nuts□ tomato purée Dairy, eggs and chilled□ 200g/7oz feta□ 4 tbsp milk of your choice□ 500g/1lb 2oz ricotta□ 4 large free-range eggs□ 50g/1¾oz Parmesan (or vegetarian hard cheese)□ 625g/1lb 6oz natural yoghurt Meat, fish and poultry□ 250g/9oz lamb mince□ 500g/1lb 2oz chicken thighs, skin-on, bone-in□ 450–500g/1–1lb 2oz chicken thigh fillets□ 4 chunky skinless cod fillets, around 160g/5½oz per fillet Other□ 6 wholemeal pittas 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 May 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
Hot honey halloumi avocado toast recipe
 You'll be wanting to drizzle this hot chilli honey over everything. But over salty halloumi and creamy avocado it is simply divine. This makes a tasty brunch or light meal for any time of the day. 4 tbsp honey1½ tsp chilli flakes1 lime, zest and juice225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to tastechopped fresh coriander, to serve 4 tbsp honey 1½ tsp chilli flakes 1 lime, zest and juice 225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed 2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to taste chopped fresh coriander, to serve Method Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly.Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly.Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste.Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put half of the lime juice and zest in a bowl. Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve.
Strawberry lassi recipe
 Try this chilled strawberry smoothie as a healthy alternative to milkshake. Add a little sugar if you like, but if your strawberries are naturally sweet you won't need it. For this recipe you will need a blender. 400g/14oz ripe strawberries, hulled240ml/8½fl oz good-quality plain yoghurt2 tbsp sugar, or to taste (optional)ice cubes, to serve 400g/14oz ripe strawberries, hulled 240ml/8½fl oz good-quality plain yoghurt 2 tbsp sugar, or to taste (optional) ice cubes, to serve Method Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Pour into serving glasses filled with ice and serve.
Hot chocolate recipe
 The Hairy Bikers show you how to make a creamy cup of hot chocolate, perfect for a cold winter’s day. With a vanilla pod and cinnamon stick, it's a deluxe version, but you can make it with vanilla extract and a pinch of ground cinnamon instead. 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract)1 cinnamon stick1 litre/1¾ pints milk150g/5½oz dark chocolate, chopped into small piecessugar, to tastefreshly grated nutmeg, for dusting 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract) 1 cinnamon stick 1 litre/1¾ pints milk 150g/5½oz dark chocolate, chopped into small pieces sugar, to taste freshly grated nutmeg, for dusting Method Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg.
Tamarind-marinated bavette steak recipe
The other key point is how you carve it: it must be sliced against the grain. That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it. You don’t have to get the whole piece. I don’t like cooking individually cut steaks, as it’s all in the fine slicing as far as I’m concerned, but a 500g piece will be plenty to feed 4, and is the size I often go for, cooking it for exactly the same amount of time as overleaf. The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge, and that’s why I proceed as below. But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water. Either is fine, but it just so happens that the genuine article is better, and less expensive. I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon.
Grilled radicchio and peach salad recipe
Grilled radicchio and peach salad with goats' cheese ½ red onion, thinly sliced4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together2 peaches, de-stoned and cut into thin wedgeshandful green salad leaves, such as watercress or rocket1 tbsp toasted hazelnuts100g/3½oz fresh goats’ cheese, crumbled into pieces1 small red chilli, finely choppedhandful fresh mint leaves ½ red onion, thinly sliced 4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together 2 peaches, de-stoned and cut into thin wedges handful green salad leaves, such as watercress or rocket 1 tbsp toasted hazelnuts 100g/3½oz fresh goats’ cheese, crumbled into pieces 1 small red chilli, finely chopped handful fresh mint leaves 1 tbsp olive oil½ tsp Dijon mustard¼ tsp honey1 tsp cider vinegar 1 tbsp olive oil ½ tsp Dijon mustard ¼ tsp honey 1 tsp cider vinegar Method To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred.To make the dressing, whisk all the ingredients together in a small bowl and set aside.To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes.
Baked camembert recipe
Baked camembert with garlic bread So quick, so easy and so delicious, this is the perfect recipe with which to spoil loved ones, whether at Christmas or on Valentine’s Day. You can even cook it on the barbecue! 1 whole camembert, in its box1 garlic clove, sliced3-4 sprigs fresh thyme1 tsp olive oil 1 whole camembert, in its box 1 garlic clove, sliced 3-4 sprigs fresh thyme 1 tsp olive oil 1 small ciabatta loaf, cut in half1 tbsp olive oil1 garlic clove, peeled 1 small ciabatta loaf, cut in half 1 tbsp olive oil 1 garlic clove, peeled Method Preheat the oven to 200C/400F/Gas 6.Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits.Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted.For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove.Serve the garlic bread with the warm cheese for dipping. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. Serve the garlic bread with the warm cheese for dipping. Serve the garlic bread with the warm cheese for dipping. Recipe tips You can "bake" this cheese on the barbecue by replacing the lid on top of the box once you have removed any plastic packaging, then wrap the box in foil. Heat the cheese over the coals, turning every 5 minutes or so, for 15 minutes. You can make the garlic bread on the grill, as well.
Muhammara recipe
Muhammara (roasted red pepper dip) Muhammara is a vibrant Levantine dip that's sweet, nutty and tangy. it's really quick to whip up with roasted peppers from a jar, but tastes absolutely amazing if you roast fresh peppers on a barbecue or even a gas hob. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature. 75g/2½oz walnuts 2 roasted red peppers (jarred is fine)75g/2½oz white breadcrumbs 1 tbsp tahini1 tbsp pomegranate molasses4 tbsp extra virgin olive oilsalt and freshly ground black pepperfresh mint leaves, to garnish 75g/2½oz walnuts 2 roasted red peppers (jarred is fine) 75g/2½oz white breadcrumbs 1 tbsp tahini 1 tbsp pomegranate molasses 4 tbsp extra virgin olive oil salt and freshly ground black pepper fresh mint leaves, to garnish Method Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.Arrange in a serving dish and garnish with mint and remaining walnuts Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Arrange in a serving dish and garnish with mint and remaining walnuts Arrange in a serving dish and garnish with mint and remaining walnuts Recipe tips To roast peppers for this dish, grill the peppers under a hot grill, over a barbecue or directly over a gas flame, rotating them regularly using tongs, until the skin is blistered and blackened all over. Put in a bowl and cover with a plate or reusable plastic cover. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle, peel off the skins and discard. Carefully remove the seeds and stem, but catch all the sweet juices that come out and use them in the dip.