ademchaoua/GeneralTextCorpus huggingface dataset:
Pork meatballs with anchovies recipe
 No one will guess these meatballs contain anchovies - they are deeply savoury with a lift of lemon zest and herbs. couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs1 lemon, zest onlysmall handful freshly grated parmesan handful flatleaf parsley, roughly choppedhandful thyme, leaves only8-10 canned anchovies, drained, choppedsalt and freshly ground black pepperfew good glugs of fruity olive oilenough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs 1 lemon, zest only small handful freshly grated parmesan handful flatleaf parsley, roughly chopped handful thyme, leaves only 8-10 canned anchovies, drained, chopped salt and freshly ground black pepper few good glugs of fruity olive oil enough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve Method Preheat the oven to 200C/400F/Gas 6.Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties.Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties. Using your hands, mix together well and then form the mixture into 6-8 large patties. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in.
Vegan cream “cheese” recipe
 An easy, creamy cashew "cheese" recipe that you can tailor to your own tastes. Perfect for spreading in sandwiches or on crackers. 100g/3½oz unsalted cashews1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional1 tbsp vegan milk alternative, such as cashew or soya2 tsp nutritional yeast1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dillsalt and freshly ground black pepper 100g/3½oz unsalted cashews 1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional 1 tbsp vegan milk alternative, such as cashew or soya 2 tsp nutritional yeast 1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dill salt and freshly ground black pepper Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours.Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Recipe tips Add a pickled jalapeno pepper to the blender for a spicy kick and tang. Keep refrigerated in an air-tight container for up to two days.
Almond butter recipe
 Making almond butter at home is easy, delicious and nutritious. Simply put toasted nuts in a food processor and whizz until they break down, first into small pieces and eventually into a paste. Toasting the almonds adds to the flavour and helps to release the natural nut oils – no need to add any extra oil to make this butter. 200g/7oz almonds, skins onpinch salt 200g/7oz almonds, skins on pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Recipe tips Homemade butters can be spread on bread or toast. Loosen the texture with water and drizzle over bananas for a healthy, high protein snack. Add to smoothies, sauces and soups to make them more nutritious and slightly thicker. In recipes, use in a satay sauce or in a delicious Spanish Romesco sauce to serve with fish, lamb, grilled vegetables or sauté potatoes.
Tomato baked eggs with garlic bread recipe
 A quick and easy egg recipe that's hearty and delicious. 400g tin chopped tomatoes1 tsp dried red chilli1 tsp smoked paprika1 garlic clove, grated200g/7oz spinach8 free-range eggssalt and freshly ground black pepper 400g tin chopped tomatoes 1 tsp dried red chilli 1 tsp smoked paprika 1 garlic clove, grated 200g/7oz spinach 8 free-range eggs salt and freshly ground black pepper 1 large baguette1 garlic clove, grated 2 tbsp butter 1 large baguette 1 garlic clove, grated 2 tbsp butter Method Preheat the oven to 160C/140C Fan/Gas 3.To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted.Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs.
Chickpea and sweet potato coconut curry recipe
 One of the easiest curries you will ever make. Super cheap and zesty. 250g/9oz easy-cook rice 1 tbsp medium curry powder2 garlic cloves, grated400ml tin coconut milk1 lime, juice and zest2 large sweet potatoes, chopped into large cubes400g tin chickpeas, drained250g/9oz frozen peas 250g/9oz easy-cook rice 1 tbsp medium curry powder 2 garlic cloves, grated 400ml tin coconut milk 1 lime, juice and zest 2 large sweet potatoes, chopped into large cubes 400g tin chickpeas, drained 250g/9oz frozen peas Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look!Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice.
Chicken and potato traybake recipe
 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs2 tbsp oil2 tsp smoked paprika4 garlic cloves150g/5½oz cherry tomatoes, halved½ broccoli, cut into florets 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs 2 tbsp oil 2 tsp smoked paprika 4 garlic cloves 150g/5½oz cherry tomatoes, halved ½ broccoli, cut into florets Method Preheat the oven to 190C/170C Fan/Gas 5.Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake.
Cranberry-studded mincemeat recipe
 Nigella Lawson’s vegetarian mincemeat recipe is packed with port, brandy, spices and dried fruit - what’s not to love? 75g/2½oz soft dark brown sugar60ml/2fl oz ruby port300g/10½oz cranberries1 tsp ground cinnamon1 tsp ground ginger½ tsp ground cloves75g/2½oz currants75g/2½oz raisins30g/1oz dried cranberries1 clementine, zest and juice only25ml/1fl oz brandyfew drops almond extract½ tsp vanilla extract2 tbsp honey 75g/2½oz soft dark brown sugar 60ml/2fl oz ruby port 300g/10½oz cranberries 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 75g/2½oz currants 75g/2½oz raisins 30g/1oz dried cranberries 1 clementine, zest and juice only 25ml/1fl oz brandy few drops almond extract ½ tsp vanilla extract 2 tbsp honey Method In a large pan, dissolve the sugar in the ruby port over a gentle heat.Add the cranberries and stir.Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)Remove from the heat and allow to cool a little.Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. In a large pan, dissolve the sugar in the ruby port over a gentle heat. In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries and stir. Add the cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Remove from the heat and allow to cool a little. Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
Garlic and Parmesan mash recipe
Bizarre though this may sound, I actually have a dedicated electric potato mashing tool (in my defence, I was given it as a present) which makes the potatoes smooth and airy at the same time. You can easily approximate this by giving the potatoes a quick go with an electric hand whisk once you’ve roughly mashed them by hand. But in all cases, the Parmesan must be stirred in by hand at the end. Do not consider using a blender or processor, as both will turn your mash gluey. It would be criminal of me not to mention that the water the potatoes are cooked in makes the best vegetable soup in the world. I generally make a pea soup with it, cooking a 690g packet of frozen petits pois in just over a litre of potato and garlic stock, until very soft, and then blitzing till smooth with a stick blender. And you don’t have to rush to use it; it’s fine, so long as it’s in the fridge, for up to five days. While mashed potatoes are always best made at the last minute, you can turn this into an easy make-ahead mash, reformulating it as a gratin.
Pomegranate and parsley tabbouleh recipe
 A fresh and vibrant tabbouleh salad will bring a bit of zing to your party, barbecue or picnic. 250g/9oz couscous1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt 250g/9oz couscous 1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced 80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt Method Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.