ademchaoua/GeneralTextCorpus huggingface dataset:
Courgette fries recipe
 Dunk crispy, golden courgette fries in a sweet and spicy vinegar dip for a classic salt and vinegar vibe. 2 tbsp white wine vinegar½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 2 tbsp white wine vinegar ½ red chilli, finely chopped 1 small garlic clove, finely chopped 1 tsp caster sugar pinch sea salt 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano 250g/9oz courgettes, cut into 6cm/2½in long, 5mm/⅕in thick chips 3 tbsp plain flour sunflower oil, for frying 1 tsp dried oregano Method Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Whisk together the ingredients for the vinegar dip and set aside. Whisk together the ingredients for the vinegar dip and set aside. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Heat 1cm/½in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip. Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip.
Summery green coleslaw recipe
 A fresh zingy coleslaw that’s perfect for serving with this biker burger. 100g/3½oz peas or broad beans1 small green cabbage, shredded1 large courgette, grated or cut into matchsticks1 large fennel bulb, finely sliced into matchsticks1 bunch spring onions, finely sliced2 celery sticks, finely chopped1 green apple, grated½ lime, juice only1–2 tbsp chopped fresh herbs including basil, mint 100g/3½oz peas or broad beans 1 small green cabbage, shredded 1 large courgette, grated or cut into matchsticks 1 large fennel bulb, finely sliced into matchsticks 1 bunch spring onions, finely sliced 2 celery sticks, finely chopped 1 green apple, grated ½ lime, juice only 1–2 tbsp chopped fresh herbs including basil, mint 2 tbsp plain yoghurt2 tbsp low-fat mayonnaise1 lemon, zest and juice1 tbsp fresh herbspinch sugar 2 tbsp plain yoghurt 2 tbsp low-fat mayonnaise 1 lemon, zest and juice 1 tbsp fresh herbs pinch sugar Method To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs.To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving. To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving.
Spicy mozzarella aubergine traybake recipe
 These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous. Each serving provides 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fat (of which 7g saturates), 17g fibre and 3g salt. 2 aubergines, halved 400g tin chickpeas, drained and rinsed2 tbsp olive oil, plus extra if needed½ tsp sea salt, plus extra for sprinkling2 garlic cloves, crushed175g/6oz green beans125g/4½oz reduced-fat mozzarella, roughly torn25g/1oz panko breadcrumbs1 red chilli, deseeded and finely chopped25g/1oz fresh flat-leaf parsley, finely chopped, to garnish 2 aubergines, halved 400g tin chickpeas, drained and rinsed 2 tbsp olive oil, plus extra if needed ½ tsp sea salt, plus extra for sprinkling 2 garlic cloves, crushed 175g/6oz green beans 125g/4½oz reduced-fat mozzarella, roughly torn 25g/1oz panko breadcrumbs 1 red chilli, deseeded and finely chopped 25g/1oz fresh flat-leaf parsley, finely chopped, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6.Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.Garnish with the remaining chilli and parsley and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes. Reduce the oven to 200C/180C Fan/Gas 6. Reduce the oven to 200C/180C Fan/Gas 6. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft. Garnish with the remaining chilli and parsley and serve immediately. Garnish with the remaining chilli and parsley and serve immediately.
Lokanta stew recipe
 A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this healthy, vegan, roasted vegetable stew with butterbeans. 1 large onion, roughly chopped6 peppers, assorted red and yellow, deseeded and quartered400g/14oz tomatoes assorted sizes and colours20 thyme sprigs8 tbsp olive oil2 x 400g tins butter beans2 tsp ground allspice 350g/12oz green beanssalt and freshly ground black pepper 1 large onion, roughly chopped 6 peppers, assorted red and yellow, deseeded and quartered 400g/14oz tomatoes assorted sizes and colours 20 thyme sprigs 8 tbsp olive oil 2 x 400g tins butter beans 2 tsp ground allspice 350g/12oz green beans salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan /Gas 6.Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Preheat the oven to 200C/180C Fan /Gas 6. Preheat the oven to 200C/180C Fan /Gas 6. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve.
Broad bean and runner bean risotto recipe
 This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too. 150g/5½oz runner beansdash olive oil1 large onion, finely chopped300g/10½oz risotto rice1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional)50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve200g/7oz cooked broad beans3 knobs buttersalt and freshly ground black pepper1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) 150g/5½oz runner beans dash olive oil 1 large onion, finely chopped 300g/10½oz risotto rice 1 litre/1¾ pints vegetable stock 3 tbsp mascarpone (optional) 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve 200g/7oz cooked broad beans 3 knobs butter salt and freshly ground black pepper 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley) Method String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Stir in the rice and cook for a further 2-3 minutes, stirring continuously. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve. Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve.
Greens with giant couscous and tahini recipe
 Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt. 130ml/4fl oz hot vegetable stock60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed150g/5½oz kale1 tbsp olive oil½ pomegranate, seeds only, to serve 130ml/4fl oz hot vegetable stock 60g/2¼oz wholewheat giant couscous 130g/4½oz long-stem broccoli 180g/6oz fine green beans, trimmed 150g/5½oz kale 1 tbsp olive oil ½ pomegranate, seeds only, to serve 25g/1oz tahini2 tbsp lemon juice1 tsp sea salt flakes freshly ground black pepper 25g/1oz tahini 2 tbsp lemon juice 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil.Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes.Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the stock into a saucepan and bring to the boil. Pour the stock into a saucepan and bring to the boil. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds.
Peppers with chickpeas and harissa recipe
 Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper. Each serving provides 200kcal, 2.4g protein, 30g carbohydrate (of which 11g sugars), 7g fat (of which 1g saturates), 5g fibre and 1.1g salt. 1 tbsp olive oil1 red pepper, seeded and sliced into eight strips1 yellow pepper, seeded and sliced into eight strips10 cherry tomatoes, halved2 tsp harissa paste450g/1lb jar of cooked chickpeas in watersalt½ lemon, juice onlyhandful fresh basil leaves 1 tbsp olive oil 1 red pepper, seeded and sliced into eight strips 1 yellow pepper, seeded and sliced into eight strips 10 cherry tomatoes, halved 2 tsp harissa paste 450g/1lb jar of cooked chickpeas in water salt ½ lemon, juice only handful fresh basil leaves Method Pour the olive oil into a large frying pan over a medium heat.Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices.Mix in the harissa paste.Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes.Season with salt and the juice of half a lemon.Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Pour the olive oil into a large frying pan over a medium heat. Pour the olive oil into a large frying pan over a medium heat. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices. Mix in the harissa paste. Mix in the harissa paste. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes. Season with salt and the juice of half a lemon. Season with salt and the juice of half a lemon. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately. Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately.
Cheesy beans on toast recipe
 You won’t believe how much flavour is packed into these creamy, cheesy beans. Inspired by traditional Roman dish cacio e pepe. Use freshly ground black pepper if you can – if you use pre-ground pepper, use a quarter of the amount as it is so finely milled it's a bit stronger! This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £1.12p when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin cannellini beans (not drained)1 tsp freshly ground black pepper (or ¼ ready ground pepper)50g/1¾oz cheddar cheese, grated4 slices breadsalt, to taste 400g tin cannellini beans (not drained) 1 tsp freshly ground black pepper (or ¼ ready ground pepper) 50g/1¾oz cheddar cheese, grated 4 slices bread salt, to taste Method Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Pour the tin of cannellini beans with all of the liquid from the tin into a frying pan, with a few more tablespoons of water and the freshly ground black pepper. Simmer for 6–7 minutes, or until thickened and the beans have softened. Stir through most of the cheese, reserving a small handful for garnish later. Toast the bread. Toast the bread. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese. Taste the beans and season accordingly – they should be peppery, almost spicy, and the sauce should be thick and unctuous. Serve the beans on the toast with an extra grating of cheddar cheese.
Breakfast hash recipe
 Sausage and onion hash with a couple of eggs cracked over is definitely worth getting out of bed for. 2 tbsp groundnut oil50g/1¾oz butter 3 herby sausages, skinned1 onion, sliced½ large potato, including skin2 free-range eggs 2 tbsp groundnut oil 50g/1¾oz butter 3 herby sausages, skinned 1 onion, sliced ½ large potato, including skin 2 free-range eggs Method Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns.Add the onion to the pan.Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns. Add the onion to the pan. Add the onion to the pan. Grate the potato including the skin and squeeze over the sink to remove any moisture. Grate the potato including the skin and squeeze over the sink to remove any moisture. Add the potato to the pan. Add the potato to the pan. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve. When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve.