ademchaoua/GeneralTextCorpus huggingface dataset:
Swede mash recipe
 Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats. 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks½ tsp fine sea salt, plus extra to season50g/2oz butterfreshly ground black pepper 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks ½ tsp fine sea salt, plus extra to season 50g/2oz butter freshly ground black pepper Method Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Recipe tips To make this more luxurious, you can add a dash of cream at the end. Garnish with snipped chives or a grating of fresh nutmeg. In step 2, it will depend how old your swede is as to how long it needs to be cooked. When ready, the swede should easily slide off a knife inserted into the centre. You can leave the swede mash quite chunky if preferred.
Easy lemon drizzle cake recipe
To freeze the lemon drizzle cake, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving. If you don't have a food processor you can make the cake by hand or using an electric mixer. It will just take a bit longer. If your lemon is on the small side or it's quite old, you might want to use the zest of two lemons. The zest of older lemons looses flavour, which isn't great if you like your drizzle cakes with a strong lemon taste (they are still safe to use though). The recipe was written using a large single lemon. The drizzle is made with icing sugar but you can swap in caster sugar or even granulated sugar if you prefer. Use the same weight for all. Lemon drizzle cake will keep for up to 5 days in an air-tight tin, but it's best eaten when fresh. Keep it at room temperature, fridges tend to dry cakes out.
Dauphinoise potatoes recipe
 Luxurious and low effort, dauphinoise potatoes are great for feeding a big group as everything is prepped in advance and requires very little attention. The low cooking temperature is great for cooking alongside slow roasted meat. Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt. 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick3–4 garlic cloves, grated500ml/17½fl oz double cream (you may need a bit extra)salt and freshly ground black pepper 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick 3–4 garlic cloves, grated 500ml/17½fl oz double cream (you may need a bit extra) salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 2.Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.Bake for 1–1½ hours, or until the potatoes are completely tender. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Bake for 1–1½ hours, or until the potatoes are completely tender. Bake for 1–1½ hours, or until the potatoes are completely tender. Recipe tips Check the potatoes after half an hour, if the cream looks like it's splitting (it will look grainy), your oven is too hot, so turn it down a bit. If you cook dauphinoise potatoes at a high temperature the cream will split, so this recipe cooks them low and slow for the best results. Save time by slicing the potatoes in a food processor if you have one. You can also use a mandoline or a sharp knife. Dauphinoise potatoes will stay hot for a long time, which is handy if you are juggling things around in your oven.
How to make mashed potato recipe
 Try Poppy's simple hack for getting super smooth restaurant-style mashed potatoes every time. A perfect side for sausages, roast chicken or a wintery stew. 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds40g/2oz butter, cut into cubes100ml/3½fl oz double creamsalt and freshly ground black pepper, to taste 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds 40g/2oz butter, cut into cubes 100ml/3½fl oz double cream salt and freshly ground black pepper, to taste Method Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy.Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Recipe tips You can add ingredients to your mash to complement your dish. Try wholegrain mustard with rack of lamb, chopped chives with sea bream and caramelised red onions with bangers.
Rhubarb mousse recipe
 Pretty in pink, Matt Tebbutt's light and dreamy dessert is perfect for showcasing seasonal rhubarb at its best. 400g/14oz rhubarb, cut into 2cm/1in pieces60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint 400g/14oz rhubarb, cut into 2cm/1in pieces 60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint Method Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool.Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool.In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Use a hand-held stick blender to blend to a smooth purée. Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig.
Chocolate Easter nests recipe
If you're not keen on dark chocolate feel free to swap it for milk chocolate, or a mixture of both. Milk chocolate is much sweeter and when added to an already sweet cereal and mixed with golden syrup it can be too much. Shredded wheat or puffed rice cereals can be used instead of cornflakes. Store the Easter egg cakes in an air-tight tin for up to a week. Mini eggs are a choking risk for young children. Place them in a food bag and use a rolling pin to break them into smaller pieces if this is a concern. Chocolate can seize when you are heating it, so it's important to melt it very gently. When chocolate seizes the cocoa solids separate from the fat resulting in a hard grainy mass sat in an oily liquid. Cutting the chocolate into small even pieces helps avoid this. If your chocolate starts to look grainy, remove it from the heat immediately and stir in a teaspoon of boiling water. This should fix it (if it's further along, you might need to repeat the process with another teaspoon of boiling water to bring it back together). If your chocolate is severely seized, watch the 'melting chocolate' how-to video (below) for tips on how to make sure your chocolate doesn't go to waste.
Rhubarb cake recipe
 This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea or coffee. 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping3 large free-range eggs1 tsp vanilla extract or almond extract200g/7oz ground almonds200g/7oz self-raising flour1 tsp baking powder300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping 3 large free-range eggs 1 tsp vanilla extract or almond extract 200g/7oz ground almonds 200g/7oz self-raising flour 1 tsp baking powder 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Recipe tips Leave the butter to soften at room temperature for at least 30 minutes before using, or soften in a microwave but don’t allow to melt. This cake keeps well for up to 3 days and can be frozen when wrapped tightly in foil.
Primavera spring green soup recipe
 This vibrant soup is the perfect springtime celebration, packed with seasonal veg. 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped100g/3½oz sprouting broccoli, chopped300g/10½oz frozen peas 50g/1¾oz fresh broad beans30g/1oz wild garlic 400ml/14fl oz vegetable stock50ml/2fl oz plant-based cream 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped 100g/3½oz sprouting broccoli, chopped 300g/10½oz frozen peas 50g/1¾oz fresh broad beans 30g/1oz wild garlic 400ml/14fl oz vegetable stock 50ml/2fl oz plant-based cream 1 tbsp chopped roasted hazelnuts2 tbsp olive oil 1 tbsp chopped roasted hazelnuts 2 tbsp olive oil Method Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Recipe tips To take this soup to the next level, serve in large, hollowed out bread rolls.
Rhubarb and vanilla jam recipe
 A really simple rhubarb jam recipe that's perfect for jazzing up desserts, rippling through ice cream or adding to yoghurt. For this recipe you will need three sterilised 450g/1lb jam jars. 1kg/2lb 4oz rhubarb, chopped into small pieces2 vanilla pods1kg/2lb 4oz preserving sugar4-5 tbsp liquid pectin (available from large supermarkets) 1kg/2lb 4oz rhubarb, chopped into small pieces 2 vanilla pods 1kg/2lb 4oz preserving sugar 4-5 tbsp liquid pectin (available from large supermarkets) Method Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer.Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) Remove the vanilla pod. Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Recipe tips If you have vanilla pods flavouring a jar of vanilla sugar, they can be used in this recipe for a subtler vanilla flavour.
Wild garlic pesto recipe
 Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to make this recipe. 100g/3½oz wild garlic40g/1½oz blanched hazelnuts, or cobnuts6 tbsp cold-pressed rapeseed oil, plus extra for storing3 tbsp lemon juice (approx. 1½ small lemons)2 tbsp freshly grated pecorino cheesesea salt, to taste 100g/3½oz wild garlic 40g/1½oz blanched hazelnuts, or cobnuts 6 tbsp cold-pressed rapeseed oil, plus extra for storing 3 tbsp lemon juice (approx. 1½ small lemons) 2 tbsp freshly grated pecorino cheese sea salt, to taste Method Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistencyScrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed.Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Recipe tips Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.