ademchaoua/GeneralTextCorpus huggingface dataset:
Champ recipe
 Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops. 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets290ml/½ pint milk85g/3oz buttersalt and white pepper1 large bunch spring onions, finely chopped 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped Method Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions.Season and stir well. Pile into a serving dish.Make a well in the centre and add the butter. Serve immediately. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions. Boil the milk and add to the potato, together with the spring onions. Season and stir well. Season and stir well. Pile into a serving dish. Pile into a serving dish. Make a well in the centre and add the butter. Serve immediately. Make a well in the centre and add the butter. Serve immediately.
Pea and spring onion champ recipe
 Rachel Allen adds peas to a traditional mash recipe for creamy Irish champ. 1½kg/3lb 5oz potatoes, scrubbed100g/3½oz butter500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)450g/1lb peas75g/2¾oz spring onions, chopped4 tbsp chopped parsleysalt and freshly ground black pepper 1½kg/3lb 5oz potatoes, scrubbed 100g/3½oz butter 500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream) 450g/1lb peas 75g/2¾oz spring onions, chopped 4 tbsp chopped parsley salt and freshly ground black pepper Method To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.When cooked, drain all the water off, peel and mash with most of the butter while hot.Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.Add the parsley and take off the heat.Add the potatoes, keeping some of the milk back in case you don't need it all.Season to taste and beat until creamy and smooth, adding more milk if necessary.Serve piping hot with the remaining butter melting in the centre. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. When cooked, drain all the water off, peel and mash with most of the butter while hot. When cooked, drain all the water off, peel and mash with most of the butter while hot. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Add the parsley and take off the heat. Add the parsley and take off the heat. Add the potatoes, keeping some of the milk back in case you don't need it all. Add the potatoes, keeping some of the milk back in case you don't need it all. Season to taste and beat until creamy and smooth, adding more milk if necessary. Season to taste and beat until creamy and smooth, adding more milk if necessary. Serve piping hot with the remaining butter melting in the centre. Serve piping hot with the remaining butter melting in the centre.
Potato rosti recipe
 Make sure you squeeze as much moisture as possible from the potatoes to get a really crisp result. 2 large floury potatoes2-3 tbsp clarified butter or duck fat2-3 tbsp sunflower oilsea salt and freshly ground black pepper 2 large floury potatoes 2-3 tbsp clarified butter or duck fat 2-3 tbsp sunflower oil sea salt and freshly ground black pepper Method For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.
Potato and plantain röstis recipe
 These plantain röstis make a great brunch or lunch dish and can be topped with boiled eggs for extra protein. 500g/1lb 2oz potatoes, peeled and grated500g/1lb 2oz plantain, peeled and grated½ onion, grated70g/2½oz unsalted buttersalt and freshly ground black pepper 500g/1lb 2oz potatoes, peeled and grated 500g/1lb 2oz plantain, peeled and grated ½ onion, grated 70g/2½oz unsalted butter salt and freshly ground black pepper 2 free-range eggs1 avocado, destoned, peeled and sliced 2 free-range eggs 1 avocado, destoned, peeled and sliced Method For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately.
Warm spinach, chorizo and potato salad with mustard dressing recipe
 85g/3oz chorizo, sliced85g/3oz canned cooked new potatoes, halved100g/3½oz spinach 85g/3oz chorizo, sliced 85g/3oz canned cooked new potatoes, halved 100g/3½oz spinach 2 tsp wholegrain mustarddash white wine vinegarsalt and freshly ground black pepper3 tbsp olive oil 2 tsp wholegrain mustard dash white wine vinegar salt and freshly ground black pepper 3 tbsp olive oil Method For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine.Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.To serve, place the salad into serving dishes. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. To serve, place the salad into serving dishes. To serve, place the salad into serving dishes.
Black dal recipe
 The cinnamon and cloves in this dish lend a sweet, heady aroma to a warming lentil stew. 150g/5oz urid dal50g/2oz mung beans480ml/17fl oz water3 tbsp olive oil1 large onion, finely chopped4 cloves garlic, finely chopped2 green chillies, finely chopped¼ tsp ground turmeric ½ tsp ground cumin½ cinnamon stick, broken into pieces4 clovessalt and freshly ground black pepper 1 large tomato, chopped1 tsp caster sugarsqueeze lemon juicesmall handful fresh chopped coriander 150g/5oz urid dal 50g/2oz mung beans 480ml/17fl oz water 3 tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 2 green chillies, finely chopped ¼ tsp ground turmeric ½ tsp ground cumin ½ cinnamon stick, broken into pieces 4 cloves salt and freshly ground black pepper 1 large tomato, chopped 1 tsp caster sugar squeeze lemon juice small handful fresh chopped coriander Method Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside.Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds.Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly.Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes.Add the mashed lentils and bring to the boil.Stir in a large handful of chopped coriander and serve. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Add the mashed lentils and bring to the boil. Add the mashed lentils and bring to the boil. Stir in a large handful of chopped coriander and serve. Stir in a large handful of chopped coriander and serve.
Easy lemon chicken recipe
 2 chicken breasts, skin removed, cut into strips3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper1 tbsp vegetable oilsmall bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced25g/1oz fresh root ginger, finely sliced1 lemon, juice and finely sliced rind only1 tbsp light soy sauce85ml/3fl oz chicken stockdash dry sherryfreshly ground black pepper 2 chicken breasts, skin removed, cut into strips 3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper 1 tbsp vegetable oil small bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced 25g/1oz fresh root ginger, finely sliced 1 lemon, juice and finely sliced rind only 1 tbsp light soy sauce 85ml/3fl oz chicken stock dash dry sherry freshly ground black pepper Method Roll the chicken strips in the seasoned cornflour and shake off the excess.Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Roll the chicken strips in the seasoned cornflour and shake off the excess. Roll the chicken strips in the seasoned cornflour and shake off the excess. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve.
Simple sweet and sour chicken recipe
 You'll be able to whip this sweet and sour chicken recipe up in less time than it takes to phone for a takeaway. And it's healthier, too! 2 tbsp vegetable oil4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes1 small red pepper, de-seeded and cut into 2.5cm/1in pieces1 small green pepper, de-seeded and cut into 2.5cm/1in piecesthick thumb-size piece of fresh ginger, peeled and finely chopped6 garlic cloves, chopped1x220g can water chestnuts, drained and sliced1 bunch spring onions, cut into 2.5cm/1in pieces1 small can sliced pineapple, drained and cut into chunks (optional)ground white pepper 2 tbsp vegetable oil 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces thick thumb-size piece of fresh ginger, peeled and finely chopped 6 garlic cloves, chopped 1x220g can water chestnuts, drained and sliced 1 bunch spring onions, cut into 2.5cm/1in pieces 1 small can sliced pineapple, drained and cut into chunks (optional) ground white pepper 1 tbsp soft light brown sugar2 tbsp rice vinegar3 tbsp rice wine or dry sherry2 tbsp dark soy sauce175 ml/6fl oz chicken stock2 tbsp tomato purée2 tbsp cornflour mixed with 2 tbsp water2 tbsp water 1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine or dry sherry 2 tbsp dark soy sauce 175 ml/6fl oz chicken stock 2 tbsp tomato purée 2 tbsp cornflour mixed with 2 tbsp water 2 tbsp water Method Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.
Carpaccio of sea bream with pickled strawberries recipe
 Thinly sliced raw fish is complemented by pickled strawberries, fresh tarragon and a kick of red chilli. 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled2 sea bream fillets, or similar2 tbsp olive oil1 red chilli, chopped small watercress sprigs 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled 2 sea bream fillets, or similar 2 tbsp olive oil 1 red chilli, chopped small watercress sprigs Method Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour.Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress.