ademchaoua/GeneralTextCorpus huggingface dataset:
Diggers recipe
 These deliciously chewy teatime treats will keep for up to a week in an airtight container. 120g/4½oz plain flour225g/8oz caster sugar100g/3½oz oats85g/3oz desiccated coconut125g/4½oz butter, plus extra for greasing1 tbsp golden syrup1 level tsp bicarbonate of soda2 tbsp boiling water 120g/4½oz plain flour 225g/8oz caster sugar 100g/3½oz oats 85g/3oz desiccated coconut 125g/4½oz butter, plus extra for greasing 1 tbsp golden syrup 1 level tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tinMix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Mix the flour, sugar, oats and coconut together in a large mixing bowl. Mix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown.
Laverbread cakes recipe
 Laverbread cakes are an essential part of a Welsh breakfast, but can also be served as a side dishes with roast meats. 4 tbsp laverbread4 tbsp rolled oats2 tsp olive oil8 thin rashers streaky bacon 4 tbsp laverbread 4 tbsp rolled oats 2 tsp olive oil 8 thin rashers streaky bacon Method In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter.Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown.Serve the laverbread cakes with the crispy bacon on top. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Serve the laverbread cakes with the crispy bacon on top. Serve the laverbread cakes with the crispy bacon on top.
Sichuan chilli chicken recipe
 A spicy Chinese dish that's perfect for a weekend treat. 1 tbsp Shaoxing rice wine1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil15 whole dried chillies2 tsp Sichuan peppercorns4 celery sticks, julienned2 garlic cloves, thinly sliced4cm/2in piece ginger, julienned2 spring onions, julienned1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder300ml/10fl oz chicken stock salt 1 tbsp Shaoxing rice wine 1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil 15 whole dried chillies 2 tsp Sichuan peppercorns 4 celery sticks, julienned 2 garlic cloves, thinly sliced 4cm/2in piece ginger, julienned 2 spring onions, julienned 1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder 300ml/10fl oz chicken stock salt 1 tbsp finely chopped fresh parsley50g/1¾oz deep-fried vermicelli noodles 1 tbsp finely chopped fresh parsley 50g/1¾oz deep-fried vermicelli noodles Method Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley.
Cheat’s rough puff pastry recipe
 This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies. 300g/10½oz plain flourpinch salt50g/1¾oz butter, chilled and cut into cubes120g/4½oz butter, frozen 300g/10½oz plain flour pinch salt 50g/1¾oz butter, chilled and cut into cubes 120g/4½oz butter, frozen Method Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface. Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
Pea, salted yoghurt and mint salad recipe
 Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh. 200g/7oz peas, out of their pods1 long red chilli, seeds removed, finely chopped1 garlic clove, peeled, finely chopped½ lemon, juice only½ tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheesesmall handful fresh mint leaves, torn 200g/7oz peas, out of their pods 1 long red chilli, seeds removed, finely chopped 1 garlic clove, peeled, finely chopped ½ lemon, juice only ½ tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese small handful fresh mint leaves, torn Method Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Serve immediately.
Homemade ketchup recipe
 Homemade ketchup is easy to make and so much fresher and tastier than the shop-bought version. 100ml/3½fl oz olive oil 1 onion, finely chopped6 large garlic cloves, chopped1 red chilli, chopped1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper 100ml/3½fl oz olive oil 1 onion, finely chopped 6 large garlic cloves, chopped 1 red chilli, chopped 1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped 1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week.
Crispy sesame pork with samphire recipe
 You don’t need to add salt to this dish as there is plenty of salty fresh flavour from the samphire. But if you can’t get hold of samphire, use long-stemmed broccoli instead and you can add a splash of soy sauce or a sprinkle of salt. 2 tsp sunflower oil2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces3 tbsp sesame seeds1 tbsp toasted sesame oil2 tbsp runny honey 2 tsp sunflower oil 2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces 3 tbsp sesame seeds 1 tbsp toasted sesame oil 2 tbsp runny honey 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips)soy sauce or salt (optional) 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips) soy sauce or salt (optional) Method Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork.For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander.Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately.
Crispy fish fingers recipe
 These quick and easy fish fingers are baked in the oven rather than fried for a healthier dish. 1-2 tbsp vegetable oil1 slice day-old bread, grated2 tbsp quick-cook dried polentafreshly ground black pepper3 tbsp plain flourpinch paprika1 free-range egg½ lemon, juice only1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips 1-2 tbsp vegetable oil 1 slice day-old bread, grated 2 tbsp quick-cook dried polenta freshly ground black pepper 3 tbsp plain flour pinch paprika 1 free-range egg ½ lemon, juice only 1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil.In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper.Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl.Squeeze the lemon juice over the strips of fish.Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray.Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Squeeze the lemon juice over the strips of fish. Squeeze the lemon juice over the strips of fish. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables.
Gâteau l'ambassadeur (ambassador's cake) recipe
 125g/4oz chocolate chips or cooking chocolate (couverture)100g/3½oz sifted icing sugar3 tbsp double cream2 separated eggs55g/2oz peeled grapes3 tbsp cooking kirsch2 tbsp water100g/3½oz best unsalted butter100g/3½oz crumbled petit beurre biscuits 125g/4oz chocolate chips or cooking chocolate (couverture) 100g/3½oz sifted icing sugar 3 tbsp double cream 2 separated eggs 55g/2oz peeled grapes 3 tbsp cooking kirsch 2 tbsp water 100g/3½oz best unsalted butter 100g/3½oz crumbled petit beurre biscuits Method Place the biscuits in a small bowl, add the kirsch and leave to infuse.Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat.Cut the butter into small flakes and stir into the chocolate until completely dissolved.Add the egg yolks and beat until the mixture is smooth again.Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly.Add the soaked biscuits and grapes.Finally add the cream.Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper.Refrigerate until set, turn out, remove paper and garnish. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Add the egg yolks and beat until the mixture is smooth again. Add the egg yolks and beat until the mixture is smooth again. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Add the soaked biscuits and grapes. Add the soaked biscuits and grapes. Finally add the cream. Finally add the cream. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Refrigerate until set, turn out, remove paper and garnish. Refrigerate until set, turn out, remove paper and garnish.