ademchaoua/GeneralTextCorpus huggingface dataset:
Peas and greens recipe
 This verdant dish is versatile and incredibly simple – you’re also likely to have most of the ingredients in your store cupboard already. 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper Method Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Recipe tips Replace the butter with another tablespoon of olive oil if you’d prefer to keep this dish dairy-free.
Classic cheeseburgers recipe
 These homemade burgers are perfect for the BBQ and so much more healthy than anything from a packet. 540g/1lb 3oz minced beef chuck steak25g/1oz chopped coriander1 onion, chopped1 tbsp Dijon mustard1 free-range egg yolk1 tbsp olive oilsalt and freshly ground black pepper 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper 4 slices mature Cheddar4 tbsp mayonnaise½ iceberg lettuce, shredded4 ciabatta rolls1 red onion, sliced1 beef tomato, sliced 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced Method Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.Top each burger with a slice of cheese towards the end of the cooking time.Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Top each burger with a slice of cheese towards the end of the cooking time. Top each burger with a slice of cheese towards the end of the cooking time. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.
Prawn tempura recipe
 The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast. 75g/2½oz cornflour75g/2½oz plain flour1 free-range egg, lightly beaten188ml/6½fl oz beer 75g/2½oz cornflour 75g/2½oz plain flour 1 free-range egg, lightly beaten 188ml/6½fl oz beer vegetable oil, for deep-frying50g/2oz plain flour1.5kg/3lb 5oz uncooked king prawns, shells and central veins removedsoy sauce, to serve vegetable oil, for deep-frying 50g/2oz plain flour 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed soy sauce, to serve Method For the batter, sift the cornflour and flour together into a medium bowl.Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.Carefully remove with a slotted spoon and drain on kitchen paper.Serve in bowls with a bowl of soy sauce for dipping. For the batter, sift the cornflour and flour together into a medium bowl. For the batter, sift the cornflour and flour together into a medium bowl. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Carefully remove with a slotted spoon and drain on kitchen paper. Serve in bowls with a bowl of soy sauce for dipping. Serve in bowls with a bowl of soy sauce for dipping.
Thai pork kebabs recipe
 Thai green curry paste, full of fragrant flavours, works brilliantly on smoky barbecue pork kebabs. 200ml/7fl oz carton of coconut cream1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar½ lime, juice only2 tsp Thai fish sauce or light soy sauce800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)3 medium red onions, cut into 12-18 wedges3 limes, cut into 12 wedges 200ml/7fl oz carton of coconut cream 1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar ½ lime, juice only 2 tsp Thai fish sauce or light soy sauce 800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops) 3 medium red onions, cut into 12-18 wedges 3 limes, cut into 12 wedges Method Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.
Chicken fajita drumsticks recipe
 A really easy way to feed six people. Just put the chicken in a roasting tray with the spices and let the oven do the work. Wrap it up and you're good to go! 12 chicken drumsticks1 tbsp paprika1 tbsp ground cumin4 garlic cloves1 tbsp vegetable oil6 large tortilla wraps 12 chicken drumsticks 1 tbsp paprika 1 tbsp ground cumin 4 garlic cloves 1 tbsp vegetable oil 6 large tortilla wraps approx 200g tin sweetcorn, rinsed and drained1 red pepper2 spring onionshalf a lemon, juice onlysalt and pepper approx 200g tin sweetcorn, rinsed and drained 1 red pepper 2 spring onions half a lemon, juice only salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Shred the chicken from the bone and then wrap in tortilla wraps with the salad.
Roasted scallops with seaweed butter and girolles recipe
Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions A late summer-into-autumn starter that’s pretty quick to put together once you’ve left the mushrooms to marinate. 150g/5oz girolle mushrooms, brushed clean100ml/4fl oz malt vinegar4 tbsp olive oil1 fresh corn cob, kernels only3 spring onions, chopped 6 fat king scallopssalt and freshly ground black pepper 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and freshly ground black pepper 125g/4½oz soft unsalted butter (at room temperature)2 tbsp dried seaweed (or to taste)2 tbsp white miso paste 125g/4½oz soft unsalted butter (at room temperature) 2 tbsp dried seaweed (or to taste) 2 tbsp white miso paste Method To make the seaweed butter, place the ingredients into a bowl and mix together.To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. Recipe tips Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes.
Spaghetti all'arrabbiata recipe
 Simple, tasty and very quick to make - try spaghetti all'arrabbiata for dinner tonight. 1 tbsp olive oil1 garlic clove, chopped½ tsp dried chilli flakes110g/4oz spinach200g/7oz can cherry tomatoes110g/4oz spaghetti, cooked according to packet instructionsfresh chives, chopped, to serve 1 tbsp olive oil 1 garlic clove, chopped ½ tsp dried chilli flakes 110g/4oz spinach 200g/7oz can cherry tomatoes 110g/4oz spaghetti, cooked according to packet instructions fresh chives, chopped, to serve Method Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes.Add the spinach and let it wilt, stirring for two minutes.Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown.Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Add the spinach and let it wilt, stirring for two minutes. Add the spinach and let it wilt, stirring for two minutes. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Stir through the cooked spaghetti. Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. To serve, place into a bowl and garnish with chives.
Penne with courgette flowers recipe
 At last - a recipe using courgette flowers without deep-frying! This dish is as colourful as it is easy. 8 tbsp olive oil2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely2 small courgettes, sliced lengthways finely240ml/8fl oz approx vegetable stock16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling 8 tbsp olive oil 2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely 2 small courgettes, sliced lengthways finely 240ml/8fl oz approx vegetable stock 16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling Method Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty!Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil.