ademchaoua/GeneralTextCorpus huggingface dataset:
Sweetcorn mapo tofu recipe
 This spicy vegan Chinese dish is perfect for a Friday night in. 2 tbsp peanut oil2 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed, finely chopped1 tbsp fermented salted black beans, rinsed and crushed1 tbsp chilli bean paste150g/5½oz fresh sweetcorn kernels250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce1 tbsp black rice vinegar or balsamic200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)1 tbsp cornflour, blended with 2 tbsp cold water 2 tbsp peanut oil 2 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed, finely chopped 1 tbsp fermented salted black beans, rinsed and crushed 1 tbsp chilli bean paste 150g/5½oz fresh sweetcorn kernels 250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce 1 tbsp black rice vinegar or balsamic 200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets) 1 tbsp cornflour, blended with 2 tbsp cold water 2 pinches ground toasted Sichuan peppercorns1 spring onion, finely chopped1 tbsp black sesame seeds1 small handful fresh coriander, leaves and stems roughly choppedcooked jasmine rice 2 pinches ground toasted Sichuan peppercorns 1 spring onion, finely chopped 1 tbsp black sesame seeds 1 small handful fresh coriander, leaves and stems roughly chopped cooked jasmine rice Method Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds.Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour.Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice.
Chicken and cashew noodle stir-fry recipe
 James Martin's irresistible recipe for a quick, easy and healthy chicken and cashew stir-fry makes your midweek meal into something special. Each serving provides 424 kcal, 28g protein, 39g carbohydrate (of which 11g sugars), 16g fat (of which 2g saturates), 5g fibre and 1g salt. 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped1 small carrot, sliced1 red pepper, cut into strips1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodlessmall bunch fresh coriander, roughly chopped1 tbsp dark soy sauce1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed 1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped 1 small carrot, sliced 1 red pepper, cut into strips 1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodles small bunch fresh coriander, roughly chopped 1 tbsp dark soy sauce 1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts Method Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well.Serve with a scattering of cashews over the top. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Serve with a scattering of cashews over the top. Serve with a scattering of cashews over the top.
Stir-fried chilli chicken recipe
 Recreate a takeaway favourite at home with Ching's quick and easy chicken stir-fry recipe. 4 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, finely chopped1 red chilli, finely chopped½ red pepper, sliced into strips2 tomatoes, roughly chopped2 tbsp tomato ketchup1 tsp brown sugar 4 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, finely chopped 1 red chilli, finely chopped ½ red pepper, sliced into strips 2 tomatoes, roughly chopped 2 tbsp tomato ketchup 1 tsp brown sugar 1 tbsp groundnut oil250g/9oz skinless chicken breast fillets, sliced1 courgette, sliced into strips½ red or yellow pepper, seeds removed, sliced into strips2 tbsp light soy sauce 2 large spring onions, sliced lengthwaysboiled rice, cooked according to packed instructions 1 tbsp groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips ½ red or yellow pepper, seeds removed, sliced into strips 2 tbsp light soy sauce 2 large spring onions, sliced lengthways boiled rice, cooked according to packed instructions Method For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.
Caprese salad recipe
 Nectarines add a fruity twist to the classic combo of tomato, mozzarella and basil. Sometimes known as Caprese salad, it’s named after the Italian island of Capri. For this recipe you will need a blender. 250g/9oz ripe tomatoes2 large ripe nectarines, about 270g/9½oz, halved, stones removed50g/1¾oz basil80g/2¾oz extra virgin olive oil2 balls mozzarellasea salt and freshly ground black pepper (optional) 250g/9oz ripe tomatoes 2 large ripe nectarines, about 270g/9½oz, halved, stones removed 50g/1¾oz basil 80g/2¾oz extra virgin olive oil 2 balls mozzarella sea salt and freshly ground black pepper (optional) Method Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside.Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl.Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Put the tomatoes and nectarines in a salad bowl. Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Recipe tips Store any leftover basil oil in a jar in the fridge for a couple of days.
Kozani chicken with prunes, saffron and paprika recipe
 A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes. 8 chicken thighs, skin removedpinch of Kozani saffron (or Spanish saffron)4 tbsp olive oil3 red onions, thinly sliced1½ tbsp sweet paprika20 pitted prunes1 tsp salt6 turns black peppermill 8 chicken thighs, skin removed pinch of Kozani saffron (or Spanish saffron) 4 tbsp olive oil 3 red onions, thinly sliced 1½ tbsp sweet paprika 20 pitted prunes 1 tsp salt 6 turns black peppermill Method Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.Serve with pilaf rice. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. Serve with pilaf rice. Serve with pilaf rice.
Creamy chicken and bacon pasta recipe
 Looking for a quick supper that's rich and hearty? This easy, creamy chicken and bacon pasta recipe ticks all the boxes. 3 tbsp olive oil3 large boneless chicken thighs, skin removed, cut into strips5 rashers bacon, chopped1-2 garlic cloves, crushedsalt and freshly ground black pepper300ml/10fl oz double cream450g/1lb farfallehandful fresh basil, torn, plus extra for garnish200g/7oz cheddar, grated, plus extra to garnish 3 tbsp olive oil 3 large boneless chicken thighs, skin removed, cut into strips 5 rashers bacon, chopped 1-2 garlic cloves, crushed salt and freshly ground black pepper 300ml/10fl oz double cream 450g/1lb farfalle handful fresh basil, torn, plus extra for garnish 200g/7oz cheddar, grated, plus extra to garnish Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.Add the creamy sauce to the cooked, drained pasta and stir well.To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. 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. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the creamy sauce to the cooked, drained pasta and stir well. Add the creamy sauce to the cooked, drained pasta and stir well. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves.
Spiced ginger pudding with toffee sauce recipe
 Mary’s decadent ginger pudding makes a delicious alternative to Christmas pudding. Equipment: You will need a 1lb/450g loaf tin. 100g/4oz plain flour½ tsp bicarbonate of soda2 tsp cinnamon1 tsp ground ginger¼ tsp nutmeg1 free-range egg, beaten75g/3oz light muscovado sugar50g/2oz black treacle125ml/4fl oz milk50g/2oz butter, melted 100g/4oz plain flour ½ tsp bicarbonate of soda 2 tsp cinnamon 1 tsp ground ginger ¼ tsp nutmeg 1 free-range egg, beaten 75g/3oz light muscovado sugar 50g/2oz black treacle 125ml/4fl oz milk 50g/2oz butter, melted 300ml/10½fl oz pouring double cream75g/3oz butter100g/4oz light muscovado sugar 300ml/10½fl oz pouring double cream 75g/3oz butter 100g/4oz light muscovado sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth.Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top.Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce.
Scallops and chorizo recipe
 The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced2 red chillies, thickly sliced24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)2 tbsp runny honey 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced 2 red chillies, thickly sliced 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them) 2 tbsp runny honey Method Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.
Beetroot carpaccio with goats’ cheese and walnuts recipe
 Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra. 2 tbsp extra virgin olive oil1 tsp Dijon mustard2 tsp red wine vinegarpinch caster sugar200g/7oz cooked beetroot (not in vinegar), finely sliced80g/2¾oz soft goats’ cheese, crumbled50g/1¾oz walnuts, roughly choppedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 2 tsp red wine vinegar pinch caster sugar 200g/7oz cooked beetroot (not in vinegar), finely sliced 80g/2¾oz soft goats’ cheese, crumbled 50g/1¾oz walnuts, roughly chopped salt and freshly ground black pepper Method Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Recipe tips Using ready-cooked, vacuum-packed beetroot makes this salad super quick to rustle up, but you could also cook a variety of colours of beetroot to make it really pretty. To do this, simply boil the beets in their skins until tender, or wrap them individually in foil and bake for 1–1½ hours at 180C/160C Fan/Gas 4. Slip off the skins, trim and then slice as above.