ademchaoua/GeneralTextCorpus huggingface dataset:
Salt beef sandwich recipe
 This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing. 1 banana shallot, finely chopped1 tbsp tomato ketchup2 tbsp mayonnaisedash Worcestershire sauce¼ tsp horseradish, peeled and grated dash Tabasco 1 banana shallot, finely chopped 1 tbsp tomato ketchup 2 tbsp mayonnaise dash Worcestershire sauce ¼ tsp horseradish, peeled and grated dash Tabasco 2 pickles, sliced80g/3oz sauerkraut4 slices Swiss cheese 8 slices salt beef or pastrami8 slices rye bread 2 pickles, sliced 80g/3oz sauerkraut 4 slices Swiss cheese 8 slices salt beef or pastrami 8 slices rye bread ready salted crisps ready salted crisps Method To make the dressing, mix all the ingredients together in a bowl until combined. Set aside.To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps.
Crispy za'atar pitta chips with ricotta dip recipe
 These crispy pitta chips are an easy, delicious way to put some snacks on the table. 1 pitta bread, cut into strips1 tbsp olive oillarge pinch za'atar spice mix50g/1¾oz butter2–3 spring onion, roughly chopped½ tsp red chilli flakes250g/9oz ricotta 1 pitta bread, cut into strips 1 tbsp olive oil large pinch za'atar spice mix 50g/1¾oz butter 2–3 spring onion, roughly chopped ½ tsp red chilli flakes 250g/9oz ricotta Method Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy.Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine.Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips.
Crispy fried chickpeas recipe
 Turn a tin of chickpeas into a quick and easy snack for two! vegetable oil, for deep-frying1 x 400g tin chickpeas, drained1 tbsp olive oil1 garlic clove, roughly chopped1 tbsp cumin1 tsp smoked paprikasmall bunch parsley½ lemon, juice onlyflaky sea salt vegetable oil, for deep-frying 1 x 400g tin chickpeas, drained 1 tbsp olive oil 1 garlic clove, roughly chopped 1 tbsp cumin 1 tsp smoked paprika small bunch parsley ½ lemon, juice only flaky sea salt Method Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl.In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Recipe tips Go for Navarico chickpeas if you can find them, but any chickpeas will do.
Matt Tebbutt's charcuterie pie recipe
 If you’re a fan of pork pies and sausage rolls, this is the pie for you. 250g/9oz ham hock, finely chopped250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped2 banana shallots, diced2 garlic cloves, crushed½ tsp allspice1 tsp ground coriander 1 tsp ground cloves½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushingplain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper 250g/9oz ham hock, finely chopped 250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped 2 banana shallots, diced 2 garlic cloves, crushed ½ tsp allspice 1 tsp ground coriander 1 tsp ground cloves ½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream 100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushing plain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling.Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam.Brush with more egg and bake for 45 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush with more egg and bake for 45 minutes. Brush with more egg and bake for 45 minutes.
Paprika Quorn ragù with cheese dumplings recipe
 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 tsp smoked paprika150g/5oz Quorn pieces150ml/5fl oz white wine150ml/5fl oz double cream85g/3oz cherry tomatoes, halved 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 tsp smoked paprika 150g/5oz Quorn pieces 150ml/5fl oz white wine 150ml/5fl oz double cream 85g/3oz cherry tomatoes, halved 150g/5oz self-raising flour1 tsp baking powder1 tbsp olive oil75ml/2½fl oz milk85g/3oz Double Gloucester cheese, grated 150g/5oz self-raising flour 1 tsp baking powder 1 tbsp olive oil 75ml/2½fl oz milk 85g/3oz Double Gloucester cheese, grated Method Preheat the oven to 180C/360F/Gas 4.For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil.Add the cream and tomato halves and simmer for 3-4 minutes.For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine.Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown.To serve, place the ragu into a serving bowl with the dumplings alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the cream and tomato halves and simmer for 3-4 minutes. Add the cream and tomato halves and simmer for 3-4 minutes. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine. Add the cheese and pulse again to just combine. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. To serve, place the ragu into a serving bowl with the dumplings alongside. To serve, place the ragu into a serving bowl with the dumplings alongside.
Mushroom on toast with spinach pesto recipe
 4 tbsp olive oil3 slices bread1 Portobello mushroom, slicedsalt and freshly ground black pepper 4 tbsp olive oil 3 slices bread 1 Portobello mushroom, sliced salt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled1 handful spinach1 garlic clove, crushed3 tbsp olive oil6 fresh basil leavessalt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled 1 handful spinach 1 garlic clove, crushed 3 tbsp olive oil 6 fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp.Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.Serve the mushrooms on the toast, with the pesto drizzled over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. Serve the mushrooms on the toast, with the pesto drizzled over the top. Serve the mushrooms on the toast, with the pesto drizzled over the top.
Creamy salmon pasta recipe
 This is the perfect midweek supper – tasty salmon pasta in a creamy sauce. 300-350g/10½-12oz pasta3 tbsp olive oil1-2 garlic cloves, chopped2 red onions, sliced3 x 150g/5½oz fresh salmon fillets, skinned and cubed150ml/5fl oz double cream3 tbsp chopped fresh parsleysalt and freshly ground black pepper 300-350g/10½-12oz pasta 3 tbsp olive oil 1-2 garlic cloves, chopped 2 red onions, sliced 3 x 150g/5½oz fresh salmon fillets, skinned and cubed 150ml/5fl oz double cream 3 tbsp chopped fresh parsley salt and freshly ground black pepper Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve.
Roast peanut chicken traybake recipe
 This one-pan chicken dish is packed with flavour and has everything you need for the perfect mid-week meal. 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil2 tbsp garlic paste2 tbsp ginger paste3 tbsp chilli paste3 tbsp apple cider vinegar2 tbsp runny honey100ml/3½fl oz soy sauce1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces400g/14oz broccoli florets200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil 2 tbsp garlic paste 2 tbsp ginger paste 3 tbsp chilli paste 3 tbsp apple cider vinegar 2 tbsp runny honey 100ml/3½fl oz soy sauce 1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces 400g/14oz broccoli florets 200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces 1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped Method Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Serve immediately as this one-tray dish is now ready to devour. Recipe tips This works really well with paneer or halloumi as a meat alternative.
Asparagus, lemon and ricotta log recipe
 Matt Tebbutt's neat puff pastry log combines asparagus, ricotta and lemon to make an simple, light summer lunch. 1 x 320g/11½oz puff pastry sheet50g/1¾oz plain flour, for dusting250g/9oz ricotta, hung overnight and crumbled1 lemon, zest only2 thyme sprigs, leaves picked and roughly chopped6–8 asparagus spears, trimmed and shaved40g/1½oz Parmesan, grated, to serve3 free-range eggs, 2 yolks and 1 whole, beatenfreshly ground black pepper 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, to serve 3 free-range eggs, 2 yolks and 1 whole, beaten freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving.
Crab salad with fennel and samphire recipe
 Rick Stein’s crab salad with fennel and samphire is simple to make for an elegant light lunch. Make sure all the elements are top quality and super-fresh. 100g/3½oz samphire4 tbsp mustard mayonnaise50g/1¾oz brown crab meat ½ tsp lemon juice80g/2¾oz butterhead lettuce, leaves separated1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black peppercrusty white bread, to serve 100g/3½oz samphire 4 tbsp mustard mayonnaise 50g/1¾oz brown crab meat ½ tsp lemon juice 80g/2¾oz butterhead lettuce, leaves separated 1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black pepper crusty white bread, to serve Method Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside.Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper.Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread.