ademchaoua/GeneralTextCorpus huggingface dataset:
Slow cooker vegetable curry recipe
It’s best to choose a fairly waxy white potato for this recipe, rather than a floury one, such as King Edward, as they keep their shape better during the slow cooking. But both will work, so do not worry too much – just use what you have. Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas. You may need to adjust the cooking time. If you don’t fancy a veggie curry, add lightly browned chicken thighs at the beginning of the cooking time. For a fishy version, stir in cubes of salmon or prawns at the end of the cooking time, cover and cook for an extra 10–15 minutes or until hot through. It is possible to cook this curry on low too but the timings don’t vary by much. Try 5–6 hours on low. Any longer and you risk overcooking the vegetables. The curry can be prepared ahead and will keep well in the fridge for a couple of days. Reheat in a microwave or in a saucepan over a medium heat, adding an extra splash of water if needed. A slow cooker that holds around 4 litres/7 pints works best for this dish.
Bengal coconut dal recipe
 I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier. 1.2 litres/2 pints water250g/9oz chana dal, thoroughly cleaned½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste2-3 tsp sugar2 tbsp oil, unsalted butter or ghee5 green cardamom pods, lightly crushed1 tsp cumin seeds5 cloves1 small cinnamon stick ½ tsp brown mustard seeds1-2 dried red chillies2 dried bay leaves3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes 1.2 litres/2 pints water 250g/9oz chana dal, thoroughly cleaned ½ tsp ground turmeric 1 heaped tsp ground coriander 1 tsp garam masala salt, to taste 2-3 tsp sugar 2 tbsp oil, unsalted butter or ghee 5 green cardamom pods, lightly crushed 1 tsp cumin seeds 5 cloves 1 small cinnamon stick ½ tsp brown mustard seeds 1-2 dried red chillies 2 dried bay leaves 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes Method Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown. To serve, stir the spice mix into the lentils and divide among four serving plates. To serve, stir the spice mix into the lentils and divide among four serving plates.
Spiced fried okra recipe
 Anjum Anand uses the spice mix chaat masala to make the perfect drinks party snack recipe. 60g/2oz gram flour (chickpea flour)400g/14oz okra, wiped clean with damp kitchen roll, topped and tailedvegetable oil, for frying1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)¼ tsp salt¼ tsp red chilli powder¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) 60g/2oz gram flour (chickpea flour) 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed vegetable oil, for frying 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers) ¼ tsp salt ¼ tsp red chilli powder ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers) Method Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot. Recipe tips These need to be cooked at the last minute because they do not reheat well.
Creamy lentils and rice recipe
 When cooking on a budget lentils are your new best friend; they are cheap, filling and good for you. This recipe uses split green lentils but can be made with just about any kind of lentil. 1 tsp ghee or butter½ tsp cumin seeds½ small onion, chopped½ tsp chopped fresh ginger1 green chilli, whole (optional)½ garlic clove, finely choppedsalt, to taste35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils¼ tsp ground turmeric¼ tsp garam masala ½ tsp freshly ground black pepper 1 tsp ghee or butter ½ tsp cumin seeds ½ small onion, chopped ½ tsp chopped fresh ginger 1 green chilli, whole (optional) ½ garlic clove, finely chopped salt, to taste 35g/1¼oz white basmati rice, washed 35g/1¼oz split green lentils ¼ tsp ground turmeric ¼ tsp garam masala ½ tsp freshly ground black pepper Method In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes. Once tender, stir in the garam masala and pepper and serve. Once tender, stir in the garam masala and pepper and serve. Recipe tips Ghee is clarified butter and is used often in Indian cooking, if you cannot find it regular butter will work well.
Beef and ale stew recipe
 This hearty, slow-cooked stew is easy to throw together and creates very little washing up. 3–4 tbsp groundnut or any flavourless oil2 onions, finely chopped2 carrots, peeled and thickly sliced2 celery sticks, trimmed and cut into large pieces400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns2 fresh bay leaves2 sprigs thyme1 tbsp flour (seasoned with ½ tsp cayenne pepper)500g/1lb 2oz diced braising steak500ml/17fl oz pale alesalt and freshly ground black pepper 3–4 tbsp groundnut or any flavourless oil 2 onions, finely chopped 2 carrots, peeled and thickly sliced 2 celery sticks, trimmed and cut into large pieces 400g tin good-quality plum tomatoes 1 tsp crushed black peppercorns 2 fresh bay leaves 2 sprigs thyme 1 tbsp flour (seasoned with ½ tsp cayenne pepper) 500g/1lb 2oz diced braising steak 500ml/17fl oz pale ale salt and freshly ground black pepper Method Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Stir in the seasoned flour and cook for 2–3 minutes. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables. Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.
Vegan Welsh rarebit recipe
 A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen. 500g/1lb 2oz vegan cheddar cheese, grated50ml/2fl oz ale1 tbsp vegan relishpinch English mustard powderpinch nutritional yeast flakes (optional)4 slices sourdough bread100g/3½oz button mushrooms, left raw 500g/1lb 2oz vegan cheddar cheese, grated 50ml/2fl oz ale 1 tbsp vegan relish pinch English mustard powder pinch nutritional yeast flakes (optional) 4 slices sourdough bread 100g/3½oz button mushrooms, left raw 2 tbsp chives, batons 2 tbsp chives, batons Method Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water.As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese.Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely.Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside.Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Toast the sourdough on both sides, then spread the cheese mixture evenly on bread. Place under a hot grill until bubbling and golden brown. Place under a hot grill until bubbling and golden brown. Finish with the raw slices of button mushrooms and fresh chives. Finish with the raw slices of button mushrooms and fresh chives.
Catalan fish stew recipe
 Enjoy the delicious flavours of Spain with this healthy fish stew. Serve with new potatoes or steamed greens. Each serving provides 687kcal, 50g protein, 11.5g carbohydrate (of which 9.5g sugars), 45g fat (of which 8g saturates), 5.5g fibre and 1.9g salt. 6 tbsp olive oil1 large Spanish onion, chopped2 fennel bulbs, chopped150g/5oz chorizo, diced1 red chilli, finely chopped1 tsp fennel seeds, ground2 cloves new season garlic, crushed½tsp sweet paprika powder1 tbsp fresh thyme leaves1 tsp saffron strands (optional)3 fresh bay leaves400g tin plum tomatoes100ml/3½fl oz fish stock or water150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil100g/3½oz toasted almonds, ground 6 tbsp olive oil 1 large Spanish onion, chopped 2 fennel bulbs, chopped 150g/5oz chorizo, diced 1 red chilli, finely chopped 1 tsp fennel seeds, ground 2 cloves new season garlic, crushed ½tsp sweet paprika powder 1 tbsp fresh thyme leaves 1 tsp saffron strands (optional) 3 fresh bay leaves 400g tin plum tomatoes 100ml/3½fl oz fish stock or water 150ml/5fl oz white wine 500g/1lb 2oz mussels, cleaned 650g/1lb 7oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil 100g/3½oz toasted almonds, ground 1 lemon, cut into wedgessteamed potatoes and spring greens 1 lemon, cut into wedges steamed potatoes and spring greens Method Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened.Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. Add the fish stock (or water) and white wine and bring to a simmer. Add the fish stock (or water) and white wine and bring to a simmer. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Add the cooked mussels and cook until they are all open. Discard any that have not opened. Put the fish pieces into the stew and stir in the almonds. Put the fish pieces into the stew and stir in the almonds. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.
Healthy oven chips recipe
 Cooking at a high temperature gives you crisp, crunchy chips using just a teaspoon of oil. These healthy chips are almost as good as the real thing. 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips1 tsp olive oilsalt and freshly ground black pepper 1kg/2lb 2oz floury potatoes, such as King Edward, peeled and cut into thick chips 1 tsp olive oil salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9.Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper.Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Boil the chips in lightly salted water for 4 minutes, then drain well in a colander. When cool enough to handle, tip them onto a baking tray and drizzle over the oil. Mix to coat the chips in the oil, then arrange them in a single layer and season with salt and pepper. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Bake for 20 minutes. Turn the chips, season again, then bake for 15 minutes more. Recipe tips If you want these chips to be even healthier, give them a good scrub then leave the skins on when you cut them into chips.
Kapsalon (Dutch loaded fries) recipe
 This is a fast food dish that originates from the Netherlands – chips are topped with spiced meat and melted cheese. 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamompinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cuminsalt and freshly ground pepper 1 tsp cayenne pepper 1 tbsp dried oregano 1 tbsp garlic powder ½ tsp ground cardamom pinch allspice pinch ground cloves ½ tsp ground cinnamon pinch ground nutmeg 2 tsp smoked paprika 1 tsp ground cumin salt and freshly ground pepper 2 large chicken thighs, skin removed2 tbsp olive oil2–3 large handfuls frozen French fries1 tomato, thinly sliced, seeds discarded½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce 2 large chicken thighs, skin removed 2 tbsp olive oil 2–3 large handfuls frozen French fries 1 tomato, thinly sliced, seeds discarded ½ red onion, thinly sliced ¼ cucumber, thinly sliced 75g/2½oz Gouda cheese, grated 2 tbsp chilli sauce 2 tbsp garlic sauce Method Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Cook the frozen fries according to the pack instructions, using a deep fryer, oven or air fryer. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately. Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately.