ademchaoua/GeneralTextCorpus huggingface dataset:
Summer pudding recipe
 You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding. 200ml/7fl oz rosé wine 1 orange, juice only1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving250g/9oz fresh cherries, pitted, plus extra for serving500g/1lb 2oz frozen mixed berries12 slices of white breadextra thick double cream, to serve 200ml/7fl oz rosé wine 1 orange, juice only 1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving 250g/9oz fresh cherries, pitted, plus extra for serving 500g/1lb 2oz frozen mixed berries 12 slices of white bread extra thick double cream, to serve Method Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream.
Nigella's roast leg of lamb recipe
The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes. However, ovens do vary, and it’s wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m always nervous of overcooking it. If you want your meat well-done, then this isn’t going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55C, and rest it, covered loosely in foil out of a draught for 15–30 minutes, testing with your probe to make sure you don’t carve it until it’s as you want it. But keep an eye, so it doesn’t go over, either. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat.
Ceviche with cucumber, lemon, radish, horseradish recipe
Salmon and halibut ceviche with cucumber, lemon and radish A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months. 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced¼ cucumber, julienned¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced ¼ cucumber, julienned ¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste Method To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve.
One pan saltimbocca alla Romana recipe
 Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two. 200g/7oz pork fillet, sliced into 6 diagonally6 sage leaves6 slices prosciutto25g/1oz plain flour1 tbsp olive oilsea salt and black pepper 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1 tbsp olive oil sea salt and black pepper 1 garlic clove, crushed150g/5½oz cherry tomatoes, halved200g/7oz French beans50ml/2fl oz white wine 1 garlic clove, crushed 150g/5½oz cherry tomatoes, halved 200g/7oz French beans 50ml/2fl oz white wine Method Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.Place the flour in a wide dish and coat each slice well, patting off any excess.Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).Serve the saltimbocca with the vegetables. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Place the flour in a wide dish and coat each slice well, patting off any excess. Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Serve the saltimbocca with the vegetables. Serve the saltimbocca with the vegetables.
Pan-fried halibut with wild garlic minestrone recipe
 Make the most of foraged wild garlic with this fish and minestrone supper. 50ml/2fl oz olive oil1 onion, finely chopped2 celery sticks, chopped1 carrot, peeled and chopped½ fennel bulb, trimmed and chopped30g/1oz French beans, chopped4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed1 Parmesan rind500ml/18fl oz vegetable stock small handful wild garlic, roughly choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 1 onion, finely chopped 2 celery sticks, chopped 1 carrot, peeled and chopped ½ fennel bulb, trimmed and chopped 30g/1oz French beans, chopped 4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed 1 Parmesan rind 500ml/18fl oz vegetable stock small handful wild garlic, roughly chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed1 fresh rosemary sprig2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed 1 fresh rosemary sprig 2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper Method To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. Stir the wild garlic into the minestrone and serve with the fish on top.
French bean and potato sabzi recipe
 Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt. Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt. 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped2–3 green chillies, chopped150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped 2–3 green chillies, chopped 150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped Method Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Stir through the coriander just before serving. Recipe tips You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish!
Zesty chilli tiger prawns recipe
 A quick and tasty prawn stir-fry recipe. 2 tbsp groundnut oil or vegetable oil5 garlic cloves, finely chopped1 red chilli, finely chopped200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only75g/3oz French beans, topped and tailed, chopped into 1cm/½in piecespinch sea salt1 tsp dried chilli flakes 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.Pile the chilli prawns onto a serving plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Pile the chilli prawns onto a serving plate and serve immediately. Pile the chilli prawns onto a serving plate and serve immediately.
Bacon and pea pasta bake recipe
 This simple budget-friendly pasta bake uses a pre-cooked tomato sauce and is finished under the grill so you don’t even need to turn the oven on. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 438 kcal, 25.4g protein, 30.7g carbohydrate (of which 7.4g sugars), 22.3g fat (of which 9.2g saturates), 5.3g fibre and 1.91g salt. 250g/9oz dried pasta250g/9oz frozen peas2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight)100g/3½oz cheddar, gratedsalt and ground black pepper 250g/9oz dried pasta 250g/9oz frozen peas 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight) 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through.Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot.Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Preheat the grill to high. Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown.
Leek and cheddar frittata recipe
The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe. To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour.
Roast vegetable frittata recipe
To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour. If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily.