ademchaoua/GeneralTextCorpus huggingface dataset:
Tomato relish recipe
 oil for frying1 onion, sliced 1 garlic clove, crushed 1 red chilli, finely chopped 800g/1lb 12oz chopped tomatoes200ml/7fl oz red wine vinegar200g/7oz sugarsalt and freshly ground black pepper30g/1½oz capers in vinegar, rinsed30g/1½oz baby gherkins, choppedhandful fresh coriander oil for frying 1 onion, sliced 1 garlic clove, crushed 1 red chilli, finely chopped 800g/1lb 12oz chopped tomatoes 200ml/7fl oz red wine vinegar 200g/7oz sugar salt and freshly ground black pepper 30g/1½oz capers in vinegar, rinsed 30g/1½oz baby gherkins, chopped handful fresh coriander Method Heat the oil in a frying pan and fry the onion, garlic and chilli until soft.Add the tomatoes and mix well.Add the vinegar and sugar and bring to the boil. Simmer for 30 minutes and season with the salt and freshly ground black pepper. The relish should be the consistency of jam.Stir in the capers and gherkins and the chopped coriander. Add more seasoning if required. Heat the oil in a frying pan and fry the onion, garlic and chilli until soft. Heat the oil in a frying pan and fry the onion, garlic and chilli until soft. Add the tomatoes and mix well. Add the tomatoes and mix well. Add the vinegar and sugar and bring to the boil. Simmer for 30 minutes and season with the salt and freshly ground black pepper. The relish should be the consistency of jam. Add the vinegar and sugar and bring to the boil. Simmer for 30 minutes and season with the salt and freshly ground black pepper. The relish should be the consistency of jam. Stir in the capers and gherkins and the chopped coriander. Add more seasoning if required. Stir in the capers and gherkins and the chopped coriander. Add more seasoning if required.
Linguine with pancetta, broccoli and cherry tomatoes recipe
 1 tbsp olive oil100g/3½oz pancetta or streaky bacon, chopped¼ onion, chopped½ head broccoli, cut into florets1 tsp chilli flakes5 tbsp white wine200g/7oz canned cherry tomatoessalt and freshly ground black pepper250g/9oz linguine, cooked according to packet instructions and drained 1 tbsp olive oil 100g/3½oz pancetta or streaky bacon, chopped ¼ onion, chopped ½ head broccoli, cut into florets 1 tsp chilli flakes 5 tbsp white wine 200g/7oz canned cherry tomatoes salt and freshly ground black pepper 250g/9oz linguine, cooked according to packet instructions and drained Method Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp.Add the onion and fry until softened.Add the broccoli, chilli flakes and white wine and simmer until the wine has reduced by half.Add the cherry tomatoes and simmer for a further 3-4 minutes, or until the broccoli is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce.To serve, place the pasta into serving dishes. Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp. Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp. Add the onion and fry until softened. Add the onion and fry until softened. Add the broccoli, chilli flakes and white wine and simmer until the wine has reduced by half. Add the broccoli, chilli flakes and white wine and simmer until the wine has reduced by half. Add the cherry tomatoes and simmer for a further 3-4 minutes, or until the broccoli is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce. Add the cherry tomatoes and simmer for a further 3-4 minutes, or until the broccoli is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce. To serve, place the pasta into serving dishes. To serve, place the pasta into serving dishes.
Pork and butter bean stew recipe
 50g/2oz butter1 tbsp garlic purée2 tsp sweet paprika2 tsp caraway seeds255g/9oz belly pork, boned and cubed85ml/3fl oz dry white wine255g/9oz butter beans (soaked overnight)1 litre/1¾ pints waterflatleaf parsley, to garnishcrusty white bread, to serve 50g/2oz butter 1 tbsp garlic purée 2 tsp sweet paprika 2 tsp caraway seeds 255g/9oz belly pork, boned and cubed 85ml/3fl oz dry white wine 255g/9oz butter beans (soaked overnight) 1 litre/1¾ pints water flatleaf parsley, to garnish crusty white bread, to serve Method Melt the butter in a large casserole dish or saucepan. Add the garlic and fry for 2-3 minutes until soft. Toss in the paprika and caraway seeds and fry for 2-3 minutes. Add the cubes of belly pork and cook for 4-5 minutes, stirring occasionally, until browned. Season with salt and ground black pepper.Pour in the wine and, when it has all but evaporated, add the butterbeans. Pour in the water and simmer, uncovered, for two hours. If the stew becomes dry, add some more water. Ladle into bowls, garnish with parsley and serve with crusty white bread. Melt the butter in a large casserole dish or saucepan. Add the garlic and fry for 2-3 minutes until soft. Toss in the paprika and caraway seeds and fry for 2-3 minutes. Melt the butter in a large casserole dish or saucepan. Add the garlic and fry for 2-3 minutes until soft. Toss in the paprika and caraway seeds and fry for 2-3 minutes. Add the cubes of belly pork and cook for 4-5 minutes, stirring occasionally, until browned. Season with salt and ground black pepper. Add the cubes of belly pork and cook for 4-5 minutes, stirring occasionally, until browned. Season with salt and ground black pepper. Pour in the wine and, when it has all but evaporated, add the butterbeans. Pour in the wine and, when it has all but evaporated, add the butterbeans. Pour in the water and simmer, uncovered, for two hours. If the stew becomes dry, add some more water. Pour in the water and simmer, uncovered, for two hours. If the stew becomes dry, add some more water. Ladle into bowls, garnish with parsley and serve with crusty white bread. Ladle into bowls, garnish with parsley and serve with crusty white bread.
Hot smoked salmon with miso and peanuts recipe
 Miso and peanuts combine in this satisfying dish of blackened salmon, spicy vegetables and a punchy dressing. 300g/10½oz unsliced hot smoked salmon 1 tbsp olive oil 25g/1oz unsalted butter 1 lemon, juice only 300g/10½oz unsliced hot smoked salmon 1 tbsp olive oil 25g/1oz unsalted butter 1 lemon, juice only 2 tbsp olive oil 150g/5½oz green beans 1 red onion, thinly sliced 2 tsp chipotle paste 2 garlic cloves, thinly sliced 1 lime, juice onlysalt and freshly ground black pepper2 tbsp peanuts, toasted and roughly chopped, to serve 2 tbsp olive oil 150g/5½oz green beans 1 red onion, thinly sliced 2 tsp chipotle paste 2 garlic cloves, thinly sliced 1 lime, juice only salt and freshly ground black pepper 2 tbsp peanuts, toasted and roughly chopped, to serve 3 tbsp smooth peanut butter 2 tsp miso paste 2 garlic cloves, crushed rice wine vinegar, to taste 1 tsp chilli oil1 lime, juice onlysplash hot water 3 tbsp smooth peanut butter 2 tsp miso paste 2 garlic cloves, crushed rice wine vinegar, to taste 1 tsp chilli oil 1 lime, juice only splash hot water Method Preheat the oven to 220C/200C Fan/Gas 7.Put the salmon in a roasting dish with the oil and butter and roast for 8–10 minutes until blackened. Squeeze over the lemon juice and set aside to rest before slicing. Heat the oil in a pan and sauté the beans, red onion, garlic and chilli paste until softened. Add the lime juice and season. Mix together the dressing ingredients in a bowl and add enough hot water to make a spoonable consistency. Serve the hot smoked salmon on plates and top with the vegetables. Drizzle over the dressing and scatter over the peanuts. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the salmon in a roasting dish with the oil and butter and roast for 8–10 minutes until blackened. Squeeze over the lemon juice and set aside to rest before slicing. Put the salmon in a roasting dish with the oil and butter and roast for 8–10 minutes until blackened. Squeeze over the lemon juice and set aside to rest before slicing. Heat the oil in a pan and sauté the beans, red onion, garlic and chilli paste until softened. Add the lime juice and season. Heat the oil in a pan and sauté the beans, red onion, garlic and chilli paste until softened. Add the lime juice and season. Mix together the dressing ingredients in a bowl and add enough hot water to make a spoonable consistency. Mix together the dressing ingredients in a bowl and add enough hot water to make a spoonable consistency. Serve the hot smoked salmon on plates and top with the vegetables. Drizzle over the dressing and scatter over the peanuts. Serve the hot smoked salmon on plates and top with the vegetables. Drizzle over the dressing and scatter over the peanuts.
How to cure bacon recipe
 Making your own bacon at home is easy and tastes delicious. 4 bay leaves, crumbled1 tbsp coriander seeds1 tbsp juniper berries60g/2¼oz coarse salt 30g/1oz light brown sugar 2kg/4lb 8oz boned pork belly 4 bay leaves, crumbled 1 tbsp coriander seeds 1 tbsp juniper berries 60g/2¼oz coarse salt 30g/1oz light brown sugar 2kg/4lb 8oz boned pork belly Method Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in muslin and refrigerate again for 2–3 days. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! The cured bacon will keep in the fridge for 2 weeks or it can be frozen in uncooked portions. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in muslin and refrigerate again for 2–3 days. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! The cured bacon will keep in the fridge for 2 weeks or it can be frozen in uncooked portions. Put into a plastic box and refrigerate for around 4–5 days, turning daily and rubbing the cure into the meat. Remove, wash in cold water and dry. Wrap in muslin and refrigerate again for 2–3 days. Slice and cook in your favourite recipes or make a wonderful bacon sandwich! The cured bacon will keep in the fridge for 2 weeks or it can be frozen in uncooked portions.
Christmas chutney recipe
 A simple, tasty chutney ideal for having with left-over turkey or cold meats during Christmas. 450g/1lb onions, peeled and chopped5 tbsp water900g/2lb cooking apples, peeled, cored and chopped700g/1½ pears, peeled, cored and chopped85g/3oz dates, stoned and chopped570ml/1 pint cider vinegar1 tsp salt1 tsp ground cinnamon1 tsp cayenne powder225g/8oz sugar 450g/1lb onions, peeled and chopped 5 tbsp water 900g/2lb cooking apples, peeled, cored and chopped 700g/1½ pears, peeled, cored and chopped 85g/3oz dates, stoned and chopped 570ml/1 pint cider vinegar 1 tsp salt 1 tsp ground cinnamon 1 tsp cayenne powder 225g/8oz sugar Method Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft.Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally.When ready, pot and seal in sterilised jars and leave to mature for a week or longer. Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft. Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft. Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens. Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally. When ready, pot and seal in sterilised jars and leave to mature for a week or longer. When ready, pot and seal in sterilised jars and leave to mature for a week or longer.
Strawberry shortbread recipe
 100g/3½oz butter100g/3½oz plain flour, plus extra for dusting55g/2oz icing sugar1 free-range egg yolk 100g/3½oz butter 100g/3½oz plain flour, plus extra for dusting 55g/2oz icing sugar 1 free-range egg yolk 150ml/¼ pint double cream2 tbsp icing sugar, plus extra for dusting1 vanilla pod, seeds scraped out55g/2oz strawberries, hulled and chopped, plus a few left whole, to garnish 150ml/¼ pint double cream 2 tbsp icing sugar, plus extra for dusting 1 vanilla pod, seeds scraped out 55g/2oz strawberries, hulled and chopped, plus a few left whole, to garnish Method Preheat the oven to 190C/375F/Gas 5.For the shortbread, place the butter, flour, icing sugar and egg yolk into a food processor and pulse until the mixture comes together as a dough.Turn the dough out onto a lightly floured surface and roll out to 0.5cm/¼in thick. Use a pastry cutter to cut rounds out of the dough and place onto a non-stick baking sheet.Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown. Remove from the oven and allow to cool.For the filling, place the cream into a large bowl with the icing sugar and vanilla seeds and whisk until soft peaks form when the whisk is removed. Gently fold in the strawberries.To serve, use the cream filling to sandwich the shortbread biscuits together and place onto a serving plate. Dust with icing sugar and garnish with extra strawberries. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the shortbread, place the butter, flour, icing sugar and egg yolk into a food processor and pulse until the mixture comes together as a dough. For the shortbread, place the butter, flour, icing sugar and egg yolk into a food processor and pulse until the mixture comes together as a dough. Turn the dough out onto a lightly floured surface and roll out to 0.5cm/¼in thick. Use a pastry cutter to cut rounds out of the dough and place onto a non-stick baking sheet. Turn the dough out onto a lightly floured surface and roll out to 0.5cm/¼in thick. Use a pastry cutter to cut rounds out of the dough and place onto a non-stick baking sheet. Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown. Remove from the oven and allow to cool. Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown. Remove from the oven and allow to cool. For the filling, place the cream into a large bowl with the icing sugar and vanilla seeds and whisk until soft peaks form when the whisk is removed. Gently fold in the strawberries. For the filling, place the cream into a large bowl with the icing sugar and vanilla seeds and whisk until soft peaks form when the whisk is removed. Gently fold in the strawberries. To serve, use the cream filling to sandwich the shortbread biscuits together and place onto a serving plate. Dust with icing sugar and garnish with extra strawberries. To serve, use the cream filling to sandwich the shortbread biscuits together and place onto a serving plate. Dust with icing sugar and garnish with extra strawberries.
Pork chop cacciatore with rosemary potatoes recipe
 4 celery sticks, washed and cut in chunks3 large carrots, peeled and cut in chunks1 large white onion, chopped10 tbsp Italian olive oil4 bay leaves4 fresh rosemary sticks4 large pork chops1 glass of red wine4 cans Italian plum tomato (with the juice)2 large courgettes, cut in chunks4 tbsp double creamsalt and freshly ground black pepper, to taste4 large potatoes, par-boiled 4 celery sticks, washed and cut in chunks 3 large carrots, peeled and cut in chunks 1 large white onion, chopped 10 tbsp Italian olive oil 4 bay leaves 4 fresh rosemary sticks 4 large pork chops 1 glass of red wine 4 cans Italian plum tomato (with the juice) 2 large courgettes, cut in chunks 4 tbsp double cream salt and freshly ground black pepper, to taste 4 large potatoes, par-boiled Method Preheat the oven to 160C/320F/Gas 2.In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute. Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute. Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate. Add the tinned tomatoes and courgettes along with the cream. Season with salt and pepper and mix well. Place a lid on top and bake in the oven for 90 minutes.In the meantime, cut the potatoes into rounds 1cm/½in thick and shallow fry in the remaining olive oil with the remaining two rosemary sticks. Once the potatoes are crisp, drain the excess oil and serve with the pork casserole. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute. In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute. Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute. Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute. Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate. Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate. Add the tinned tomatoes and courgettes along with the cream. Add the tinned tomatoes and courgettes along with the cream. Season with salt and pepper and mix well. Season with salt and pepper and mix well. Place a lid on top and bake in the oven for 90 minutes. Place a lid on top and bake in the oven for 90 minutes. In the meantime, cut the potatoes into rounds 1cm/½in thick and shallow fry in the remaining olive oil with the remaining two rosemary sticks. In the meantime, cut the potatoes into rounds 1cm/½in thick and shallow fry in the remaining olive oil with the remaining two rosemary sticks. Once the potatoes are crisp, drain the excess oil and serve with the pork casserole. Once the potatoes are crisp, drain the excess oil and serve with the pork casserole.
Spanish stew recipe
 A classic vegetarian Spanish stew that's ideal for the summer and surprisingly easy to make. 50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve3 garlic cloves, thinly sliced1 banana shallot, thickly sliced1 long red pimento pepper, cut into batons1 tsp sweet smoked paprika1 tsp Espelette pepper200g/7oz very over-ripe plum tomatoes, chopped150ml5fl oz vegetable stock30g/1oz pickled biquinho peppers, quartered30g/1oz yellow tomato currants30g/1oz basil leaves, torn 50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve 3 garlic cloves, thinly sliced 1 banana shallot, thickly sliced 1 long red pimento pepper, cut into batons 1 tsp sweet smoked paprika 1 tsp Espelette pepper 200g/7oz very over-ripe plum tomatoes, chopped 150ml5fl oz vegetable stock 30g/1oz pickled biquinho peppers, quartered 30g/1oz yellow tomato currants 30g/1oz basil leaves, torn Method Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes.Add the shallot, red pimento pepper, smoked paprika, half the Espelette pepper and all the tomatoes. Bring to the boil, then pour in the stock.Once the vegetables begin to soften, add the biquinho peppers, yellow currants and most of the basil.When the stew is ready, serve it sprinkled with the remaining Espelette pepper and basil, with a drizzle of olive oil. Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes. Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes. Add the shallot, red pimento pepper, smoked paprika, half the Espelette pepper and all the tomatoes. Bring to the boil, then pour in the stock. Add the shallot, red pimento pepper, smoked paprika, half the Espelette pepper and all the tomatoes. Bring to the boil, then pour in the stock. Once the vegetables begin to soften, add the biquinho peppers, yellow currants and most of the basil. Once the vegetables begin to soften, add the biquinho peppers, yellow currants and most of the basil. When the stew is ready, serve it sprinkled with the remaining Espelette pepper and basil, with a drizzle of olive oil. When the stew is ready, serve it sprinkled with the remaining Espelette pepper and basil, with a drizzle of olive oil.
Butternut squash chips with rosemary and garlic recipe
 1 small butternut squash, peeled1 sprig fresh rosemary1 sprig fresh thyme1 garlic clove, chopped2 tbsp olive oilsalt and freshly ground black pepper 1 small butternut squash, peeled 1 sprig fresh rosemary 1 sprig fresh thyme 1 garlic clove, chopped 2 tbsp olive oil salt and freshly ground black pepper Method Preheat oven to 200C/400F/Gas 6.On a chopping board, slice the butternut squash into six wedges.Place the butternut squash onto a non-stick baking tray and scatter over the herbs, garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes, or until golden-brown and tender.Serve on a plate. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. On a chopping board, slice the butternut squash into six wedges. On a chopping board, slice the butternut squash into six wedges. Place the butternut squash onto a non-stick baking tray and scatter over the herbs, garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes, or until golden-brown and tender. Place the butternut squash onto a non-stick baking tray and scatter over the herbs, garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes, or until golden-brown and tender. Serve on a plate. Serve on a plate.