ademchaoua/GeneralTextCorpus huggingface dataset:
Healthy chicken stir-fry recipe
 This healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown rice on to boil while you prep the remaining ingredients and you can have this meal on the table in about half an hour. Each serving provides 442 kcal, 40g protein, 46g carbohydrates (of which 5g sugars), 9.5g fat (of which 1.5g saturates), 6.5g fibre and 0.9g salt. 200g/7oz brown rice1 tbsp rapeseed oil4 chicken thigh fillets, sliced1 onion, sliced2 garlic cloves, crushed5mm/¼in fresh root ginger, peeled and grated1 head of broccoli, cut into small florets, the stalk peeled and sliced1 tbsp soy sauce 1 tbsp Chinese five-spice powder 200g/7oz brown rice 1 tbsp rapeseed oil 4 chicken thigh fillets, sliced 1 onion, sliced 2 garlic cloves, crushed 5mm/¼in fresh root ginger, peeled and grated 1 head of broccoli, cut into small florets, the stalk peeled and sliced 1 tbsp soy sauce 1 tbsp Chinese five-spice powder Method Cook the rice according to the packet instructions.Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes.Serve on top of the rice. Cook the rice according to the packet instructions. Cook the rice according to the packet instructions. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes. Serve on top of the rice. Serve on top of the rice.
New York chicken and apple salad recipe
 A twist on the classic New York-style Waldorf salad with chicken and a creamy, but low-calorie, garlic dressing. Each serving provides 515 kcal, 55.5g protein, 42g carbohydrates (of which 42g sugars), 12.5g fat (of which 2.5g saturates), 5.5g fibre and 0.8g salt. With a GI of 58 this meal is high protein, low GI. 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices½ lemon, juice only1 level tsp runny honey150g/5½oz red and green seedless grapes, halved2 celery sticks, thinly sliced4 spring onions, thinly sliced1 Little Gem, leaves separated, roughly torn2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn1–2 tbsp chopped toasted walnuts3–4 sprigs fresh dill, to garnish 2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices ½ lemon, juice only 1 level tsp runny honey 150g/5½oz red and green seedless grapes, halved 2 celery sticks, thinly sliced 4 spring onions, thinly sliced 1 Little Gem, leaves separated, roughly torn 2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn 1–2 tbsp chopped toasted walnuts 3–4 sprigs fresh dill, to garnish 200g/7fl oz fat-free natural yoghurt1 garlic clove, crushed1 tbsp cider vinegar1 level tbsp wholegrain mustard2–3 tbsp chopped fresh dillsalt and freshly ground black pepper 200g/7fl oz fat-free natural yoghurt 1 garlic clove, crushed 1 tbsp cider vinegar 1 level tbsp wholegrain mustard 2–3 tbsp chopped fresh dill salt and freshly ground black pepper Method Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss.To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well.Scatter with the walnuts, garnish with dill and serve. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well. Scatter with the walnuts, garnish with dill and serve. Scatter with the walnuts, garnish with dill and serve.
Healthy tuna pasta salad recipe
 In ten minutes, you can have this healthy tuna pasta salad ready for your packed lunch or supper. Each serving provides 312kcal, 18g protein, 25g carbohydrates (of which 6g sugars), 14g fat (of which 4g saturates) 7.5g fibre and 1.4g salt. With a GI of 58 this meal is high protein, low GI. 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained150g/5oz olives, chopped 150g/5oz canned tuna, drained75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained 150g/5oz olives, chopped 150g/5oz canned tuna, drained 75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley 3 carrots, grated or sliced into ribbons using a vegetable peeler1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler2 tomatoes, chopped 3 carrots, grated or sliced into ribbons using a vegetable peeler 1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler 2 tomatoes, chopped Method Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together.Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad. Serve both bowls of salad together at the table, warm, or refrigerate and mix together for a packed lunch salad.
Vegetarian egg fried rice recipe
 Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal. If you're on a low-FODMAP diet, make sure you only use the green tops of the spring onion, not the white. 3 tbsp sunflower oil2 free-range eggs, beaten3 spring onions, sliced on an angle¼ green pepper, deseeded and thinly sliced¼ red pepper, deseeded and thinly sliced¼ yellow pepper, deseeded and thinly sliced¼ orange pepper, deseeded and thinly sliced½ carrot, peeled and shredded 2–6 fine green beans, shredded8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet)2 tbsp frozen peas, defrosted500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to tastesalt and freshly ground black pepper 3 tbsp sunflower oil 2 free-range eggs, beaten 3 spring onions, sliced on an angle ¼ green pepper, deseeded and thinly sliced ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced ¼ orange pepper, deseeded and thinly sliced ½ carrot, peeled and shredded 2–6 fine green beans, shredded 8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet) 2 tbsp frozen peas, defrosted 500g/1lb 2oz cold, cooked rice 2 tbsp light soy sauce or tamari, to taste salt and freshly ground black pepper Method Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve. Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve.
The ultimate vegan breakfast recipe
 Rosemary-roasted potatoes and tomatoes, plus garlic mushrooms and meat-free sausages, all roasted together in one baking tray, make the ultimate vegan breakfast. Each serving provides 413 kcal, 26g protein, 43g carbohydrates (of which 9g sugars), 13g fat (of which 1.5g saturates), 10g fibre and 2.6g salt. 450g/1lb potatoes, cut into small chunks4 tomatoes, halved3 sprigs fresh rosemary, leaves finely chopped1 tbsp olive oil 2 garlic cloves, finely chopped300g/10½oz chestnut mushrooms8 vegan sausages400g tin baked beans150g/5½oz baby spinach leavessalt and pepper 450g/1lb potatoes, cut into small chunks 4 tomatoes, halved 3 sprigs fresh rosemary, leaves finely chopped 1 tbsp olive oil 2 garlic cloves, finely chopped 300g/10½oz chestnut mushrooms 8 vegan sausages 400g tin baked beans 150g/5½oz baby spinach leaves salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes.Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the potatoes and tomatoes on a large baking tray. Sprinkle over the rosemary, a pinch of salt and pepper and a drizzle of olive oil. Bake for 15 minutes. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Put the garlic in a mixing bowl, add the mushrooms and a drizzle of olive oil and stir to mix. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the mushrooms and sausages to the baking tray and roast for 20 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes. Add the beans and spinach to the baking tray with the potatoes and roast for a final 5 minutes.
Smoked haddock with lentils and spinach recipe
 Smoked haddock is full of flavour, but low in fat and calories, which makes it ideal for healthy dinners, especially when served with nutrient-packed lentils, poached egg and spinach! Each serving provides 305 kcal, 37g protein, 15.5g carbohydrate (of which 3.5g sugars), 9.5g fat (of which 2g saturates), 5.5g fibre and 1.5g salt. 1 tsp olive oil1 very small onion (50g/1¾oz peeled weight), finely chopped1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach100g/3½oz smoked haddock, boneless, skinless1 medium free-range egg 1 tsp olive oil 1 very small onion (50g/1¾oz peeled weight), finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 70g/2½oz tinned drained brown or green lentils 40g/1½oz baby spinach 100g/3½oz smoked haddock, boneless, skinless 1 medium free-range egg Method Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary.Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked.Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes. Add the garlic and lentils and cook for another minute. Add the garlic and lentils and cook for another minute. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Meanwhile, place the fish in a small frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. Fill one-third of a small saucepan with cold water and bring to the boil. Crack the egg into a small bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. To serve, spoon the lentils onto a plate, then top with the fish and poached egg. Recipe tips To make this a 400kcal dish, increase the quantity of fish to 150g/5½oz and the lentils to 125g/4½oz.
Salmon and fragrant lentils recipe
 Salmon and lentils make a nutritional powerhouse and this is such a simple way to cook them. Stir the lentils through lightly spiced ready-cooked rice for an easy supper. With a GI of 7.8, this meal is high protein, low GI. Each serving provides 588 kcal, 41g protein, 63g carbohydrate (of which 6.1g sugars), 17g fat (of which 2.6g saturates), 11g fibre and 0.73g salt per portion. 2 salmon fillets1 lemon, juice only6 spring onions, trimmed and sliced1 large garlic clove, sliced1 pepper, sliced6 mushrooms, sliced400g tin green lentils1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric250g packet ready-cooked basmati rice200g/7oz spinach 2 salmon fillets 1 lemon, juice only 6 spring onions, trimmed and sliced 1 large garlic clove, sliced 1 pepper, sliced 6 mushrooms, sliced 400g tin green lentils 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 250g packet ready-cooked basmati rice 200g/7oz spinach Method Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.Serve the lentils with the salmon. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes. Serve the lentils with the salmon. Serve the lentils with the salmon.
Lamb chop traybake recipe
Mediterranean-style lamb chop traybake This lamb chop traybake is the perfect weeknight supper - simple, flavourful chop served with lots of healthy Mediterranean vegetables and a little feta. This meal provides 200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars), 11.5g fat (of which 4g saturates), 7g fibre and 0.8g salt per portion. 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves2 tbsp olive oil4 lean lamb chops or cutlets1 aubergine, sliced4 courgettes, sliced2 red peppers, cut into large chunks2 yellow peppers, cut into large chunks85g/3oz feta cheese, crumbled250g/9oz cherry tomatoes 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes mixed leaf salad mixed leaf salad Method Preheat the oven to 180C/355F/Gas 4.Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.Serve the chops with the roasted vegetables and mixed leaf salad. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Serve the chops with the roasted vegetables and mixed leaf salad. Serve the chops with the roasted vegetables and mixed leaf salad.
Greens with bacon and hazelnuts recipe
 Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months. This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion. 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped2 tbsp rapeseed oil4 rashers smoked streaky bacon, chopped into 1cm/½in pieces50g/2oz toasted hazelnut piecessalt and freshly ground black pepper 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped 2 tbsp rapeseed oil 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces 50g/2oz toasted hazelnut pieces salt and freshly ground black pepper Method Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly.Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately. Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately.