ademchaoua/GeneralTextCorpus huggingface dataset:
Smoked haddock soufflé tart recipe
 Matt Tebbutt's adaptation of Georgina Landemare's recipe to celebrate VE Day. It's a real centrepiece dish. 2 smoked haddock fillets1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted50g/1¾oz strong cheddar, grated1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry casesalt and freshly ground black pepperboiled Jersey Royal potatoes, to servemixed green salad dressed with olive oil and lemon juice, to servelemon wedges, to serve 2 smoked haddock fillets 1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted 50g/1¾oz strong cheddar, grated 1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry case salt and freshly ground black pepper boiled Jersey Royal potatoes, to serve mixed green salad dressed with olive oil and lemon juice, to serve lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over.
Brandy sauce recipe
Brandy (or rum) sauce Whether you're team brandy sauce or team rum sauce, this easy recipe will give you the creamy side you need for your Christmas pudding. 55g/2oz butter55g/2oz plain flour570ml/1 pint milk4 tbsp brandy or dark rum55g/2oz caster sugar 55g/2oz butter 55g/2oz plain flour 570ml/1 pint milk 4 tbsp brandy or dark rum 55g/2oz caster sugar Method In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Recipe tips You can make this using cornflour instead of making a roux, but the results aren't as creamy.
Brandy cream with orange recipe
 A bowl of this boozy cream served alongside Christmas pudding gives the classic dessert an added sparkle. It also goes well with mince pies or yule log too. 300ml/10fl oz pouring double cream25g/1oz icing sugar1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur 300ml/10fl oz pouring double cream 25g/1oz icing sugar 1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur Method Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Serve with Christmas pudding, mince pies or a chocolate log. Recipe tips This cream can be made up to 2 days ahead of serving. It is not suitable for freezing.
Twice roasted potatoes recipe
 A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating. 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina4 tbsp goose fat or vegetable oil3 thyme sprigssalt 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina 4 tbsp goose fat or vegetable oil 3 thyme sprigs salt Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Recipe tips You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes.
Marinated beetroot recipe
 A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour. 650g/1lb 7oz beetroot500ml/17fl oz white or red wine vinegar2 litre/3½ pints waterpinch of salt2 garlic cloves, sliced1 tbsp dried oregano1 red chilli, finely chopped500ml/17fl oz olive oil 650g/1lb 7oz beetroot 500ml/17fl oz white or red wine vinegar 2 litre/3½ pints water pinch of salt 2 garlic cloves, sliced 1 tbsp dried oregano 1 red chilli, finely chopped 500ml/17fl oz olive oil Method Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.Serve with some salami or air dried tuna. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Serve with some salami or air dried tuna. Serve with some salami or air dried tuna.
Apple, pear and apricot chutney recipe
 1kg/2.2lb bramley apples, peeled, cored and diced1kg/2.2lb conference pears, peeled, cored and diced2 large onions, finely chopped 2 cloves garlic, crushed2 limes, grated zest and juice1 tbsp mustard seeds1 litre/1¾ pint white wine vinegar225g/8oz each raisins and chopped dried apricots7.5cm/3in piece root ginger, peeled and grated2 tsp ground ginger1 tbsp sea salt1kg/2lb2oz dark muscovado sugarWarm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. 1kg/2.2lb bramley apples, peeled, cored and diced 1kg/2.2lb conference pears, peeled, cored and diced 2 large onions, finely chopped 2 cloves garlic, crushed 2 limes, grated zest and juice 1 tbsp mustard seeds 1 litre/1¾ pint white wine vinegar 225g/8oz each raisins and chopped dried apricots 7.5cm/3in piece root ginger, peeled and grated 2 tsp ground ginger 1 tbsp sea salt 1kg/2lb2oz dark muscovado sugar Warm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Method Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked.Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy.Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying.
Gleneagles pâté recipe
 Anna Haugh's take on Gleneagles pate. A mix of smoked salmon, trout and mackerel with fresh dill and zingy lemon. 350g/12oz smoked salmon, in long slices100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche150g/5½ oz cream cheese125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice1 bunch freshly dill, finely chopped 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice 1 bunch freshly dill, finely chopped 100ml/3½fl oz extra virgin olive oil50ml/2fl oz white wine vinegar 1 tsp caster sugarpinch salt1 tsp Dijon mustard1 cucumber, peeled with a vegetable peeler into ribbons 100ml/3½fl oz extra virgin olive oil 50ml/2fl oz white wine vinegar 1 tsp caster sugar pinch salt 1 tsp Dijon mustard 1 cucumber, peeled with a vegetable peeler into ribbons melba toast melba toast Method Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side.
Cherry clafoutis with vanilla whipped cream recipe
 A wonderfully easy and comforting pudding. You could substitute the cherries for other soft fruit. 2 free-range eggs75g/2¾oz caster sugar, plus extra for dusting40g/1½oz plain flour100ml/3½fl oz double cream or crème fraîche100ml/3½fl oz milkbutter, for greasing225g/8oz cherries, stoned 2 free-range eggs 75g/2¾oz caster sugar, plus extra for dusting 40g/1½oz plain flour 100ml/3½fl oz double cream or crème fraîche 100ml/3½fl oz milk butter, for greasing 225g/8oz cherries, stoned 150ml/5fl oz double cream25g/1oz icing or caster sugarseeds from 1 vanilla pod 150ml/5fl oz double cream 25g/1oz icing or caster sugar seeds from 1 vanilla pod Method For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis.
Hot buttered apple juice recipe
 For this winter warmer I’ve used a gingerbread-spiced butter to enrich a gently simmering pan of apple juice. Use good-quality cloudy apple juice or freshly pressed apple juice for the best results and only add all the butter to the pan if you’re serving it all straight away. If you’re serving it individually over the course of a party, measure out 2 tablespoons of butter into a glass when you’re ready to serve and pour in around 100–150ml/3½–5¼fl oz warm apple juice. Stir to blend together, then grate over the nutmeg. 125g/4oz lightly salted butter, softened110g/3¾oz demerara sugar½ tsp ground cinnamon½ tsp allspice¼ tsp ground clovesfreshly grated nutmeg, to taste 125g/4oz lightly salted butter, softened 110g/3¾oz demerara sugar ½ tsp ground cinnamon ½ tsp allspice ¼ tsp ground cloves freshly grated nutmeg, to taste 750ml/1⅓ pints cloudy or freshly pressed apple juice30ml/1fl oz fresh lemon juicefreshly grated nutmeg, to garnish 750ml/1⅓ pints cloudy or freshly pressed apple juice 30ml/1fl oz fresh lemon juice freshly grated nutmeg, to garnish Method To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve.