ademchaoua/GeneralTextCorpus huggingface dataset:
Red cabbage salad with pecans and blue cheese recipe
 A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese. 75g/2½oz pecanspinch cayenne pepper3 tbsp olive oil3 tbsp balsamic vinegar, plus more if needed1 red onion, thinly sliced1 garlic clove, finely chopped1 small red cabbage, finely shreddedpinch brown sugar, plus more if needed100g/3½ oz blue cheese, crumbled/diced2 apples, peeled and finely diced2 tbsp chopped parsley2 tsp chopped marjoramsalt and freshly ground black pepper 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus more if needed 100g/3½ oz blue cheese, crumbled/diced 2 apples, peeled and finely diced 2 tbsp chopped parsley 2 tsp chopped marjoram salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed.Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve.
Warm potato salad with shallot dressing recipe
 Forget gloppy mayonnaise - this German-style potato salad is tangy with shallot and white wine vinegar. Each serving provides 530kcal, 6g protein, 48g carbohydrate (of which 6g sugars), 33g fat (of which 5g saturates), 6g fibre and 0.1g salt. 6 new potatoes, preferably Charlotte, Ratte and trufflesalt30ml/1¼fl oz olive oil, plus extra for drizzling1 banana shallot, very finely chopped25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) 6 new potatoes, preferably Charlotte, Ratte and truffle salt 30ml/1¼fl oz olive oil, plus extra for drizzling 1 banana shallot, very finely chopped 25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) Method Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Recipe tips If you can't get hold of the three types of potatoes mentioned, just use any three providing they are slightly different in colour. The same goes for the vinegar - simple white wine vinegar will also work in the dressing.
Yoghurt-spiced chicken skewers recipe
 This healthy, flavourful recipe is a doddle to make - try it with our simple couscous salad or herby tabbouleh. 2 chicken breasts 2 chicken breasts 280ml/10fl oz natural yoghurt1 tsp ground cumin1 tsp ground coriander½ tsp salt½ tsp turmeric1 tsp fenugreek seeds1 tsp ground ginger1 tsp onion powder½ tsp ground cloves¼ tsp chilli powder 280ml/10fl oz natural yoghurt 1 tsp ground cumin 1 tsp ground coriander ½ tsp salt ½ tsp turmeric 1 tsp fenugreek seeds 1 tsp ground ginger 1 tsp onion powder ½ tsp ground cloves ¼ tsp chilli powder 4 punnets cherry tomatoes, cut in half220ml/8fl oz white wine vinegar4 tbsp caster sugar½ tsp dried chilli flakes 4 punnets cherry tomatoes, cut in half 220ml/8fl oz white wine vinegar 4 tbsp caster sugar ½ tsp dried chilli flakes Method For the marinade, mix all the ingredients together.Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).Remove from the fridge and thread the chicken strips onto wooden skewers.Heat a large griddle pan until hot, then add the chicken skewers.Cook for three minutes on each side until browned and cooked through.For the jam, place all the ingredients into a saucepan and bring to the boil.Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. For the marinade, mix all the ingredients together. For the marinade, mix all the ingredients together. Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Remove from the fridge and thread the chicken strips onto wooden skewers. Remove from the fridge and thread the chicken strips onto wooden skewers. Heat a large griddle pan until hot, then add the chicken skewers. Heat a large griddle pan until hot, then add the chicken skewers. Cook for three minutes on each side until browned and cooked through. Cook for three minutes on each side until browned and cooked through. For the jam, place all the ingredients into a saucepan and bring to the boil. For the jam, place all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers.
Yorkshire oatmeal parkin recipe
 Make this authentic Yorkshire parkin a day or two ahead for a sticky teatime treat that can’t be beaten. 250g/9oz butter or margarine250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder500g/1lb 2oz oatmeal½ pint milk 250g/9oz butter or margarine 250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar 375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder 500g/1lb 2oz oatmeal ½ pint milk Method Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper.In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl.Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture.Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl. Mix the remaining dry ingredients together in a large bowl. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch.
Za’atar cod with relish recipe
 Add some spice to cod with the wonderful flavour of za'atar. Serve alongside homemade relish and rice or potatoes. 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 piecessea salt 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying 400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 pieces sea salt 24 Kalamata olives, stones removed6 preserved lemons, halved and roughly chopped8 pickled chillies, thinly sliced1 small bunch of coriander, roughly choppedolive oil 24 Kalamata olives, stones removed 6 preserved lemons, halved and roughly chopped 8 pickled chillies, thinly sliced 1 small bunch of coriander, roughly chopped olive oil Method Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes.For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Serve the cod with a generous helping of the relish. Recipe tips To infuse the cod with more flavour you can allow it to marinade for longer than half an hour if you have time. You could marinade it overnight to make this a speedy supper for the following day.
1970s-style chicken curry recipe
 Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds. 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas2 tbsp toasted almondssalt and freshly ground black pepperfreshly cooked basmati rice, to serve 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder 1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas 2 tbsp toasted almonds salt and freshly ground black pepper freshly cooked basmati rice, to serve Method Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour.Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.Stir through the cream and lemon juice, then season to taste.Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour. Add the curry powder and cook for a minute or so, then stir in the flour. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Stir through the cream and lemon juice, then season to taste. Stir through the cream and lemon juice, then season to taste. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice.
Lemon and blueberry muffins recipe
 Take blueberry muffins to the next level with a delicious lemon and yoghurt filling. 100g/4oz butter250g/9oz self-raising flour1 tsp bicarbonate of soda100g/3½oz golden caster sugar, plus 2 tsp for sprinkling100g/3½oz blueberries1 lemon, zest only2 free-range eggs150ml/5fl oz low-fat natural yogurt2 tbsp milk12 tsp lemon curd 100g/4oz butter 250g/9oz self-raising flour 1 tsp bicarbonate of soda 100g/3½oz golden caster sugar, plus 2 tsp for sprinkling 100g/3½oz blueberries 1 lemon, zest only 2 free-range eggs 150ml/5fl oz low-fat natural yogurt 2 tbsp milk 12 tsp lemon curd Method Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)
Grated courgette with mint and lemon recipe
 This simple courgette antipasti is a great way to enjoy fresh courgettes in the height of summer, with a dash of mint and lemon. 4 small courgettes, grated2 tbsp roughly chopped fresh mint2 tbsp olive oil ½ lemon, juice only½ garlic clove, crushed4 heaped tbsp grated pecorino salt and freshly ground black pepper 4 small courgettes, grated 2 tbsp roughly chopped fresh mint 2 tbsp olive oil ½ lemon, juice only ½ garlic clove, crushed 4 heaped tbsp grated pecorino salt and freshly ground black pepper Method Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes.Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve.
Clapassade of lamb recipe
 A classic French dish from Languedoc, clapassade sees lamb neck slowly simmered in a heady white wine, star anise and green olive sauce. 1kg/2lb 4oz lamb neck 4 tbsp olive oil1 onion, finely chopped2 celery sticks1 leek, finely chopped15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves1 lime, few lime and remaining zested to garnish4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish 1kg/2lb 4oz lamb neck 4 tbsp olive oil 1 onion, finely chopped 2 celery sticks 1 leek, finely chopped 15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves 1 lime, few lime and remaining zested to garnish 4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish Method In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. To serve, garnish with parsley leaves and lime zest.
Easy summer trifle recipe
Easy trifle with berries Normal trifles are huge and don't last long because of the fresh cream, but Nigel Slater's easy-going version is great for small groups and easy enough for a midweek pudding. It's also a good way to use up any slightly stale cake. 500g/17½oz mixed berries (blueberries, raspberries, blackberries)3 tbsp sugar, or more to tastesplash water500g/17½oz ready-made plain sponge cake250ml/9fl oz ready-made custardicing sugar, to serve (optional) 500g/17½oz mixed berries (blueberries, raspberries, blackberries) 3 tbsp sugar, or more to taste splash water 500g/17½oz ready-made plain sponge cake 250ml/9fl oz ready-made custard icing sugar, to serve (optional) Method Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar.