ademchaoua/GeneralTextCorpus huggingface dataset:
Easy roast potatoes recipe
 Not only are these really easy roast potatoes, they're vegetarian. Roasting in olive oil gives a great flavour. Don't bother using expensive extra virgin olive oil for cooking, though. A blend is fine. 1kg/2½lb floury potatoes, such as Maris Piperolive oil or goose fat 1kg/2½lb floury potatoes, such as Maris Piper olive oil or goose fat Method Preheat the oven to 220C/200C Fan/Gas 7.Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so.Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides.
Slow cooker lamb shanks recipe
 The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe. 2 tbsp vegetable oil4 lamb shanks100g/3½oz plain flour, seasoned with salt and freshly ground black pepper250ml/9fl oz red wine1 onion, sliced3 fresh sprigs rosemary3 fresh bay leaves300ml/½ pint chicken or vegetable stockmashed potatoes, to serve 2 tbsp vegetable oil 4 lamb shanks 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper 250ml/9fl oz red wine 1 onion, sliced 3 fresh sprigs rosemary 3 fresh bay leaves 300ml/½ pint chicken or vegetable stock mashed potatoes, to serve Method Heat the oil in a large frying pan.Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.Cook on high for 8 hours. Serve with mash. Heat the oil in a large frying pan. Heat the oil in a large frying pan. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Cook on high for 8 hours. Serve with mash. Cook on high for 8 hours. Serve with mash. Recipe tips You’ll need a large slow cooker to fit all of the lamb shanks in. If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks.
Hot honey chicken and sweet potato traybake recipe
 In this hot honey chicken traybake, the sweetness of honey and sweet potatoes is perfectly balanced with a touch of chilli. Each serving provides 510 kcals, 37g protein, 50g carbohydrates (of which 27g sugars) 17g fat (of which 4g saturates), 7.5g fibre and 0.6g salt. 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks8 banana shallots, halved½ tbsp extra virgin olive oil2 tbsp honey1 tbsp boiling water1 lemon, zest and juice½ tsp Aleppo pepper small handful flatleaf parsley, roughly choppedsmall handful toasted walnuts, roughly choppedsalt and freshly ground black pepperbitter leaves, such as chicory, radicchio or curly endive, to serve 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks 8 banana shallots, halved ½ tbsp extra virgin olive oil 2 tbsp honey 1 tbsp boiling water 1 lemon, zest and juice ½ tsp Aleppo pepper small handful flatleaf parsley, roughly chopped small handful toasted walnuts, roughly chopped salt and freshly ground black pepper bitter leaves, such as chicory, radicchio or curly endive, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper.Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side.
Gooseberry fool recipe
 Mary Berry shows you how to make this easy gooseberry fool recipe that's spiked with fragrant elderflower. It's a fantastic make-ahead recipe for an early summer get-together or barbecue. Serve with a very crisp biscuit. 500g/1lb 4oz gooseberries, topped and tailed100g/3½oz caster sugar3 tbsp elderflower cordial200g/7oz double cream100ml/3½fl oz thick Greek-style yoghurt or crème fraîchefresh mint sprigs, to decorate (optional) 500g/1lb 4oz gooseberries, topped and tailed 100g/3½oz caster sugar 3 tbsp elderflower cordial 200g/7oz double cream 100ml/3½fl oz thick Greek-style yoghurt or crème fraîche fresh mint sprigs, to decorate (optional) Method Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Recipe tips You can use frozen gooseberries to make this dessert for a blast of summer flavour in the winter months.
Mango passion with honey and yoghurt recipe
 This quick and easy dessert is a light way to finish off a meal, but it's also healthy enough for breakfast. Serve with little ginger biscuits for extra crunch. Each serving provides 234kcal, 7g protein, 26g carbohydrate (of which 26g sugars), 10g fat (of which 7g saturates), 4g fibre and 0.2g salt. 400g/14oz carton Greek-style yoghurt2 tbsp clear honey2 small mangoes, peeled and cut into cubes4 passion fruitfresh mint, to garnish 400g/14oz carton Greek-style yoghurt 2 tbsp clear honey 2 small mangoes, peeled and cut into cubes 4 passion fruit fresh mint, to garnish Method Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.
Red cabbage and apples recipe
Braised red cabbage with apples Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax. 50g/2oz butter1 medium onion, finely sliced2 dessert apples, peeled, cored and sliced1kg/2¼lb red cabbage, finely sliced100g/4oz sultanas or raisins200ml/7fl oz sherry vinegarsalt and freshly ground pepper 50g/2oz butter 1 medium onion, finely sliced 2 dessert apples, peeled, cored and sliced 1kg/2¼lb red cabbage, finely sliced 100g/4oz sultanas or raisins 200ml/7fl oz sherry vinegar salt and freshly ground pepper Method Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).Fry the onion in the butter for three minutes, then add the apple and cabbage.Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Fry the onion in the butter for three minutes, then add the apple and cabbage. Fry the onion in the butter for three minutes, then add the apple and cabbage. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.
Cheat's treacle tart recipe
 Using a pre-baked pastry case makes whipping up a treacle tart effortless (and super quick!). Serve warm with generous spoonfuls of ginger cream. 200ml/7fl oz golden syrup 250ml/9fl oz double cream2 medium free-range egg yolks40g/1½oz butter, melted1 lemon, zest only½ tsp stem ginger, chopped, plus 2 tsp of the syrup120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 200ml/7fl oz golden syrup 250ml/9fl oz double cream 2 medium free-range egg yolks 40g/1½oz butter, melted 1 lemon, zest only ½ tsp stem ginger, chopped, plus 2 tsp of the syrup 120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 400g/14oz double cream1 ball stem ginger, chopped, plus 1 tbsp of the syrup1 vanilla pod 400g/14oz double cream 1 ball stem ginger, chopped, plus 1 tbsp of the syrup 1 vanilla pod Method Heat the oven to 180C/160C Fan/Gas 4.Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown.Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks.Serve slices of the tart with the flavoured cream. Heat the oven to 180C/160C Fan/Gas 4. Heat the oven to 180C/160C Fan/Gas 4. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Serve slices of the tart with the flavoured cream. Serve slices of the tart with the flavoured cream. Recipe tips You can make your own shortcrust pastry and blind bake it if you don't want to buy ready-made.
Sausage, sweet potato and broccoli traybake recipe
 Let the oven do the work in this easy one-pan wonder. Roasting broccoli gives it a delicious nutty flavour. Delicious served with some chilli sauce on the side. 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes1 tbsp olive oilpinch dried chilli flakes, to taste3 high-quality pork chipolatas1 small broccoli head (about 150g/5½oz), cut into large floretssalt and freshly ground black pepper 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes 1 tbsp olive oil pinch dried chilli flakes, to taste 3 high-quality pork chipolatas 1 small broccoli head (about 150g/5½oz), cut into large florets salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve.
Chicken pie recipe
The chicken filling should be cold before you fill the pastry, so it doesn't begin to melt the butter and make your pastry soggy or greasy. How do you freeze chicken pie? Chicken pie is best frozen uncooked. To freeze, first allow the pie filling to cool completely. Construct the pie as directed above in a freezer-to-oven safe dish or a foil tin, but don’t use the egg wash. Cover the whole pie with kitchen foil or cling film and freeze before baking. The frozen pie is best eaten within 3 months. Cook the pie from frozen for best results (allowing it to thaw can result in soggy pastry). Brush the pastry with milk or egg wash, then bake as directed in the recipe – adding an extra 10–15 minutes to the cooking time. If the pastry starts to brown too much, cover it with kitchen foil to prevent it burning. To check the pie is cooked through, ideally use a cooking thermometer to check the internal temperature of the pie has reached 75C. Alternatively, if you have a ventilation hole in the pastry you should see the filling bubbling vigorously. Can you use puff pastry as a base? Yes, although it obviously won’t puff up because the weight of the filling will squash it down.
Easy fairy cakes recipe
If you are using butter (rather than baking spread), it's crucial to soften it first to ensure it will easily combine with the other ingredients to make light, fluffy cakes. Watch the technique video for tips on how to do this quickly. Ideally, your eggs should be at room temperature before using them to make cakes. It's not essential, but it helps prevent the batter splitting (where it starts to look grainy as you add the eggs). If your batter splits when adding eggs, mix in 1–2 spoonfuls of flour to bring it back together. It's best to use an electric hand mixer to make the cake batter, but you can use a wooden spoon if you don't have a mixer. If you are using a spoon, ensuring the butter is very soft will make this much easier. The 'soft dropping consistency' referred to in step 3, is when a spoonful of mixture drops easily into the bowl when given a gentle shake. If you want flat tops on your fairy cakes, try lowering the oven temperature by 20C and baking them for a few minutes longer than directed. Make sure you don't overfill the cases (they should be about half full). Once cooked the fairy cakes will keep for up to 3 days.
Roasted vegetable gnocchi bake recipe
You’ll find gnocchi (Italian potato dumplings) alongside fresh pasta in the supermarket. Ambient gnocchi (from the dried pasta aisle) would work too, but the results won’t be as tender. Leftover, uncooked gnocchi will keep in the fridge, wrapped tightly, for a couple of days or can be frozen for up to 1 month (cook from frozen when you want to use it). Drain the mozzarella well and pat dry with kitchen paper or a clean tea towel before tearing. Fresh pesto has a much better colour and flavour than the jarred kind. It’s usually sold in small tubs in the fresh pasta and pizza aisle of the supermarket. Shop-bought fresh pestos tend to be vegetarian, but it's worth checking if. Or you can make your own. Leftover pesto will store well in the fridge for a few days and can be frozen for at least a month. Use for tossing with pasta, topping soups, spreading into panini-style sandwiches and making into Italian-style dips or toppings for grilled meat and fish. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for quick sauces. If you have any leftover, keep in a covered container in the fridge for up to 2 days, or freeze. Use for pasta sauces, casseroles and curries as well as saucy bakes like this one. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.