ademchaoua/GeneralTextCorpus huggingface dataset:
Store cupboard spaghetti recipe
 Keep jars of capers, olives, roasted peppers and artichoke antipasti to hand and you can rustle up this simple but luxurious pasta dish in no time. Each serving provides 510 kcal, 14g protein, 66g carbohydrates (of which 13g sugars), 19g fat (of which 2g saturates), 12g fibre and 2.6g salt. 150g/5½oz dried spaghetti or tagliatelle1 tbsp extra virgin olive oil400g can chopped tomatoes1 tbsp tomato purée1 tsp dried oregano2 tbsp baby capers, drained (optional)50g/1¾oz pitted black olives, preferably Kalamata, sliced100g/3½oz roasted peppers, from a jar, drained and sliced (optional)100g/3½oz grilled artichoke antipasti, drained and sliced (optional)freshly ground black pepper 150g/5½oz dried spaghetti or tagliatelle 1 tbsp extra virgin olive oil 400g can chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano 2 tbsp baby capers, drained (optional) 50g/1¾oz pitted black olives, preferably Kalamata, sliced 100g/3½oz roasted peppers, from a jar, drained and sliced (optional) 100g/3½oz grilled artichoke antipasti, drained and sliced (optional) freshly ground black pepper Method Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly.Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve.
Chorizo beans on toast recipe
 This quick and easy chorizo topping is a fantastic alternative to good old baked beans when piled onto hot toast. This meal provides 322 kcal, 18g protein, 32g carbohydrate (of which 5g sugars), 14g fat (of which 5g saturates), 5g fibre and 1.7g salt per portion. 100g/3½oz cooking chorizo, diced200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes1 tbsp chopped fresh thyme leaves or 1 tsp dried thymesalt and freshly ground black pepper 100g/3½oz cooking chorizo, diced 200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme salt and freshly ground black pepper 2 slices toast1 tbsp chopped fresh parsley leaves (optional) 2 slices toast 1 tbsp chopped fresh parsley leaves (optional) Method Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp.Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley.
Tinned apricot crumble with marzipan recipe
Apricot and almond crumble Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert. Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt. 2 x 420g cans apricot halves in juice or syrup100g/3½oz marzipan50g/1¾oz plain flour50g/1¾oz porridge oats (not jumbo)50g/1¾oz demerara sugar2 tbsp sunflower oil or 25g/1oz butter15g/½ oz flaked almonds (optional)400g tin custard 2 x 420g cans apricot halves in juice or syrup 100g/3½oz marzipan 50g/1¾oz plain flour 50g/1¾oz porridge oats (not jumbo) 50g/1¾oz demerara sugar 2 tbsp sunflower oil or 25g/1oz butter 15g/½ oz flaked almonds (optional) 400g tin custard Method Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.Warm the custard in a small saucepan and serve alongside the crumble. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Warm the custard in a small saucepan and serve alongside the crumble. Warm the custard in a small saucepan and serve alongside the crumble.
Nadiya's pineapple upside-down pancakes recipe
 Try these pretty pineapple pancakes for a special brunch or as a quick dessert served with coconut ice cream. 135g/4¾oz plain flour1 tsp baking powderpinch salt1 tbsp caster sugar125ml/4½fl oz milk1 free-range egg2 tbsp melted butter, plus extra for cooking435g tin pineapple slices, drainedmaple syrup, to serve (optional) 135g/4¾oz plain flour 1 tsp baking powder pinch salt 1 tbsp caster sugar 125ml/4½fl oz milk 1 free-range egg 2 tbsp melted butter, plus extra for cooking 435g tin pineapple slices, drained maple syrup, to serve (optional) Method Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork.Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick.Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Put the flour, baking powder, salt and sugar into a large bowl. Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like.
Red lentil and butternut squash soup recipe
 A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. It's vegan and gluten-free too. For this recipe you will need a blender. Each serving provides 356 kcal, 20.5g protein, 41.7g carbohydrate (of which 4.4g sugars), 8.7g fat (of which 1.3g saturates), 13.1g fibre and 0.99g salt. 2 tbsp olive oil2 fat garlic cloves, finely chopped (optional)7.5cm/3 inch piece root ginger, peeled and finely grated½ tsp red chilli flakes (optional)300g/10½oz red lentils1.2 litres/2 pints hot vegetable stock300g/10½oz butternut squash, cut into 1cm/½-inch cubessalt and freshly ground black pepper 2 tbsp olive oil 2 fat garlic cloves, finely chopped (optional) 7.5cm/3 inch piece root ginger, peeled and finely grated ½ tsp red chilli flakes (optional) 300g/10½oz red lentils 1.2 litres/2 pints hot vegetable stock 300g/10½oz butternut squash, cut into 1cm/½-inch cubes salt and freshly ground black pepper Method Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes.Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
Spicy beans on toast recipe
 Looking for something a bit different for brunch this weekend? Try beans on toast with a spicy Italian twist. 2 diagonal slices ciabatta or baguette2 tbsp olive oil1 garlic clove 2 diagonal slices ciabatta or baguette 2 tbsp olive oil 1 garlic clove 1 tbsp olive oil1 tsp dried chilli flakes¼ onion, chopped1 garlic clove, finely chopped100g/3½oz spinach55g/2oz kidney beans from a tin, rinsed and drained1 tsp chopped parsley, to garnish, optionalsalt and freshly ground black pepper 1 tbsp olive oil 1 tsp dried chilli flakes ¼ onion, chopped 1 garlic clove, finely chopped 100g/3½oz spinach 55g/2oz kidney beans from a tin, rinsed and drained 1 tsp chopped parsley, to garnish, optional salt and freshly ground black pepper Method Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Recipe tips This is a great recipe for using up bread that is going stale.
Golden coconut curry recipe
 Dr Rupy’s creamy coconutty curry is quick and easy to prepare. The perfect midweek meal when you’re cooking on a budget. In November 2023, this recipe was costed at an average of £1.22 per portion when checking prices at four UK supermarkets. This price is based on using chopped tomatoes, if using tinned cherry tomatoes it is £1.29 per portion. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, finely chopped2 tbsp curry powder1 tsp ground turmeric1 tsp ground cumin15g/½oz fresh root ginger, finely grated400g tin cherry tomatoes, or chopped tomatoes400g tin coconut milk400g tin chickpeas, drained and rinsed400g tin green lentils, drained and rinsed200g/7oz frozen peas2 limes, juice only 1 red onion, finely chopped 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 15g/½oz fresh root ginger, finely grated 400g tin cherry tomatoes, or chopped tomatoes 400g tin coconut milk 400g tin chickpeas, drained and rinsed 400g tin green lentils, drained and rinsed 200g/7oz frozen peas 2 limes, juice only Method Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes.Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish.
Moroccan-style soup recipe
Roughly chop any leftover cooked meat you'd like to add and stir in at the same time as the chickpeas or lentils. Top the soup with spoonfuls of yoghurt or soured cream and add some fresh coriander and a squeeze of lime if you like. If you don’t have harissa paste, add 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp dried flaked chillies and 2 tbsp tomato purée to the softened onions instead. Add 2–3 crushed garlic cloves or garlic paste with the harissa for extra flavour. Use any tinned beans and lentils you have handy for this spiced soup – you can also use dried lentils but you will need to increase the liquid. Break up 50g/1¾oz dried spaghetti or noodles and add to the soup at the same time as the chickpeas or lentils. Stir in 300ml/½ pint extra liquid and simmer for an additional 6–8 minutes. Or used cooked leftover pasta, stirred in at the end. Add an extra can of beans or lentils to the soup to make a thicker, Moroccan-style stew. Fresh or frozen vegetables can also be added but you’ll need to adjust the cooking time and add extra water.
Sardines on toast recipe
Tinned sardines on toast Tinned sardines in tomato sauce on avocado toast gives you a super fast and healthy meal for one packed with omega 3 fatty acids. Each serving provides 458 kcal, 29g protein, 18.5g carbohydrates (of which 2.5g sugars), 29g fat (of which 7g saturates), 6.5g fibre and 1.4g salt. 120g tin sardines in tomato sauce1 slice wholemeal bread½ avocadosmall handful rocketfreshly ground black pepperpinch dried chilli flakes (optional) 120g tin sardines in tomato sauce 1 slice wholemeal bread ½ avocado small handful rocket freshly ground black pepper pinch dried chilli flakes (optional) Method Heat the sardines in a saucepan.Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Heat the sardines in a saucepan. Heat the sardines in a saucepan. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using.
Sardine bolognese recipe
 This sardine bolognese turns a few store-cupboard ingredients into a delicious meal for the whole family. 2 tbsp olive oil1 stick celery, finely chopped1 onion, finely chopped1 carrot, finely chopped1 tsp plain flour2 tins good-quality sardines1 garlic clove, roughly chopped1 bay leaf2 tsp soy sauce2 tsp Worcestershire sauce200ml/7fl oz red wine200ml/7fl oz passata or chopped tomatoes from a tin500ml/18fl oz chicken stock400g/14oz dried spaghetti50g/1¾oz Parmesan, finely grated 2 tbsp olive oil 1 stick celery, finely chopped 1 onion, finely chopped 1 carrot, finely chopped 1 tsp plain flour 2 tins good-quality sardines 1 garlic clove, roughly chopped 1 bay leaf 2 tsp soy sauce 2 tsp Worcestershire sauce 200ml/7fl oz red wine 200ml/7fl oz passata or chopped tomatoes from a tin 500ml/18fl oz chicken stock 400g/14oz dried spaghetti 50g/1¾oz Parmesan, finely grated Method Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan.