ademchaoua/GeneralTextCorpus huggingface dataset:
Avocado toast with radish ceviche recipe
 It's not just an avocado on toast recipe. Nadiya's giving crisp radishes a quick pickle in lime juice for an extra zesty breakfast. 200g pack radishes, sliced very thinly4 limes, juice only2 tsp caster sugar 1 small red onion, thinly sliced2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and choppedpinch freshly ground black pepper 200g pack radishes, sliced very thinly 4 limes, juice only 2 tsp caster sugar 1 small red onion, thinly sliced 2 tbsp olive oil large handful fresh dill, finely chopped 4 slices sourdough or wholemeal bread 2 avocados, peeled and chopped pinch freshly ground black pepper Method Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Put the radishes in a bowl. Put the radishes in a bowl. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Put the lime juice (reserving 2 tablespoons), sugar, red onion, oil and dill in a smaller bowl. Stir, then pour onto the radishes and mix gently. This only needs 10 minutes to infuse. Meanwhile, toast the bread. Meanwhile, toast the bread. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Mash the avocados with the reserved 2 tablespoons of lime juice to prevent any browning. Spread the toast with the avocados and add a sprinkling of black pepper. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve. Drain the radishes and onions through a colander to remove any excess lime juice, then arrange them on top of the avocado to serve.
Virgin mojito recipe
 To get the most from your limes make sure they’re at room temperature, then roll firmly on your work bench pressing with your palm to release as much juice as you can before halving and juicing. 20g/¾oz bunch of mint3 tbsp golden caster sugar, plus a little extra to taste if you like150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve2 handfuls ice1 litre/1¾ pint chilled soda water 20g/¾oz bunch of mint 3 tbsp golden caster sugar, plus a little extra to taste if you like 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve 2 handfuls ice 1 litre/1¾ pint chilled soda water Method Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too. Recipe tips This basic mojito recipe can be easily twisted. Try swapping the soda for bitter lemon or elderflower tonic, and adding a handful of frozen berries with the mint leaves.
Gin spritz cocktail recipe
 A refreshing gin cocktail, with a little fizz. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur2 tsp lemon juice90ml/3fl oz cavagarnish with mint 30ml/1fl oz London dry gin 30ml/1fl oz elderflower liqueur 2 tsp lemon juice 90ml/3fl oz cava garnish with mint Method Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Garnish with a sprig of mint. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Fill a wine glass with ice and pour in the gin, elderflower liqueur, lemon juice and stir. Top with Cava. Top with Cava. Garnish with a sprig of mint. Garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) This recipe is from... Saturday Kitchen Best Bites. 17/08/2025 on BBC One Recipes from this episode Stuffed courgette flowersLemon meringue pie cocktailCucumber mezcal margaritaShallot tarte tatin with whipped goats' cheese and watercressRoast chicken with tomatoey bulgur wheat, dilly leeks and peasKorean dumplings with chilli dipping sauce Stuffed courgette flowers Lemon meringue pie cocktail Cucumber mezcal margarita Shallot tarte tatin with whipped goats' cheese and watercress Roast chicken with tomatoey bulgur wheat, dilly leeks and peas Korean dumplings with chilli dipping sauce
Mint and coriander chutney recipe
 A fresh, dairy-free mint and coriander chutney (also known as green chutney) to serve with your favourite Indian foods. 40g/1½oz cashew nuts50g/1¾oz fresh coriander40g/1½oz mint leaves1cm/½in piece fresh root ginger, peeled and roughly chopped1 small bird’s-eye chilli1 tsp sugar1 lime, juice only salt, to taste 40g/1½oz cashew nuts 50g/1¾oz fresh coriander 40g/1½oz mint leaves 1cm/½in piece fresh root ginger, peeled and roughly chopped 1 small bird’s-eye chilli 1 tsp sugar 1 lime, juice only salt, to taste Method Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Soak the cashew nuts in warm water for 20–30 minutes. Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course.
Chicken bao recipe
 Sweet sesame chicken with a tangy salad and chilli sauce inside a soft bao bun. 2 skinless, boneless, chicken thighs, minced or very finely chopped2 garlic cloves, crushed or grated2 tbsp light soy sauce 1 tbsp grated fresh ginger1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2 tbsp light soy sauce 1 tbsp grated fresh ginger 1 tsp sesame seeds 1 tsp black sesame seeds 1 tsp ground Sichuan pepper 2 bao buns 100ml/3½fl oz tamarind puree3 tbsp fish sauce1 garlic clove, crushed or grated1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce 100ml/3½fl oz tamarind puree 3 tbsp fish sauce 1 garlic clove, crushed or grated 1 tsp chilli flakes 3 tbsp palm sugar 3 tbsp light soy sauce ½ red onion, thinly sliced1 small cornichon, thinly sliced 1 green chilli, sliced1 tbsp coriander sprigs 1 lemon, sliced into wedges ½ red onion, thinly sliced 1 small cornichon, thinly sliced 1 green chilli, sliced 1 tbsp coriander sprigs 1 lemon, sliced into wedges 3 tbsp sriracha chilli sauce2 tbsp rice wine vinegar 1 tbsp caster sugar 3 tbsp sriracha chilli sauce 2 tbsp rice wine vinegar 1 tbsp caster sugar Method To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat.Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze.To make the salad, toss the ingredients together in a bowl.To make the chilli sauce, stir the ingredients together in a small bowl and set aside.Put the chicken into the bao buns, top with some salad and the chilli sauce. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze. To make the salad, toss the ingredients together in a bowl. To make the salad, toss the ingredients together in a bowl. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. To make the chilli sauce, stir the ingredients together in a small bowl and set aside. Put the chicken into the bao buns, top with some salad and the chilli sauce. Put the chicken into the bao buns, top with some salad and the chilli sauce.
Low-FODMAP chicken and vegetable satay noodles recipe
 This all-in-one stir-fry is super-simple and quick to make: supper’s ready in less than half an hour. 1 tbsp olive oil2 carrots, peeled and cut into batons½ head broccoli, chopped into florets150g/5½oz green beans, thinly sliced400g/14oz chicken breast, cut into strips2 pak choi, shredded225g tin bamboo shoots, drained150g/5½oz beansprouts1 tsp grated fresh root ginger300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve4 tsp sesame seeds, to serve 1 tbsp olive oil 2 carrots, peeled and cut into batons ½ head broccoli, chopped into florets 150g/5½oz green beans, thinly sliced 400g/14oz chicken breast, cut into strips 2 pak choi, shredded 225g tin bamboo shoots, drained 150g/5½oz beansprouts 1 tsp grated fresh root ginger 300g/10½oz dried rice noodles 1 lime, cut into wedges, to serve 4 tsp sesame seeds, to serve 4 tbsp gluten-free light soy sauce1 tbsp tamari2 tbsp peanut butterpinch chilli flakes2 tsp sesame oil 4 tbsp gluten-free light soy sauce 1 tbsp tamari 2 tbsp peanut butter pinch chilli flakes 2 tsp sesame oil Method Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes.Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds. Recipe tips Broccoli is considered low FODMAP in the small quantities listed here, but don’t be tempted to add extra to bulk out your dinner: use no more than 3 tablespoons per person.
Peanut butter fudge recipe
 Sophie Dahl's homemade fudge recipe makes an easy sweet treat or a stunning edible gift. 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar Method Melt the butter in a saucepan over a medium heat.Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Melt the butter in a saucepan over a medium heat. Melt the butter in a saucepan over a medium heat. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Remove from the heat, and stir in the peanut butter and vanilla seeds. Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.
6-ingredient vegetable noodles recipe
 The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish. Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt. 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 large carrots 2 large courgettes 300g/10½oz dried wheat or soba noodles (optional) 2 tbsp sesame oil2 tbsp tamari or soy sauce3 garlic cloves, very finely chopped 2 tbsp sesame oil 2 tbsp tamari or soy sauce 3 garlic cloves, very finely chopped Method Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.Heat the noodles in just-boiled water for around 3 minutes, then drain.Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside. Heat the noodles in just-boiled water for around 3 minutes, then drain. Heat the noodles in just-boiled water for around 3 minutes, then drain. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. Recipe tips If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% buckwheat soba noodles.
Spiced chips recipe
 Matt Tebbutt takes potatoes to the next level with these deep-fried, well-seasoned chips drizzled with maple syrup. 4 cooked Maris Piper potatoes, skin on, cut into chunks50g/1¾oz fine semolina 4 cooked Maris Piper potatoes, skin on, cut into chunks 50g/1¾oz fine semolina 1 tsp white pepper1 tsp caster sugar1 tsp onion powder1 tsp garlic powder1 tsp kashmiri chilli1 tsp star anise1½ tsp Chinese five-spice powder1½ tsp smoked paprika1½ tsp sea salt2 tbsp fresh chopped coriander, to servemaple syrup, to serve 1 tsp white pepper 1 tsp caster sugar 1 tsp onion powder 1 tsp garlic powder 1 tsp kashmiri chilli 1 tsp star anise 1½ tsp Chinese five-spice powder 1½ tsp smoked paprika 1½ tsp sea salt 2 tbsp fresh chopped coriander, to serve maple syrup, to serve Method Pre-heat a deep fat fryer to 180C.To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. Pre-heat a deep fat fryer to 180C. Pre-heat a deep fat fryer to 180C. To make the potatoes, toss in a colander with some semolina to fluff up and coat. To make the potatoes, toss in a colander with some semolina to fluff up and coat. Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the potatoes until crisp, this will take 5-8 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately. To make the seasoning, mix all the ingredients together in a small bowl. Toss well with the fried potatoes as well as the coriander. Drizzle over the maple syrup and serve immediately.
Iced tutti frutti parfait recipe
 With strawberry, kiwi and pineapple, this bright and colourful layered fruit parfait is perfect for a school holiday treat. 200g/7oz frozen strawberries, semi-defrosted2 tbsp maple syrup1 kiwi fruit, peeled and cut into bite-size chunks150g/5½oz tinned pineapple chunks (in juice)1 tsp chia seeds1 lime, juice only2 tsp rosewater6 tbsp crushed ice300g/10½oz soured cream or kefir yoghurt2 tbsp chopped pistachios 200g/7oz frozen strawberries, semi-defrosted 2 tbsp maple syrup 1 kiwi fruit, peeled and cut into bite-size chunks 150g/5½oz tinned pineapple chunks (in juice) 1 tsp chia seeds 1 lime, juice only 2 tsp rosewater 6 tbsp crushed ice 300g/10½oz soured cream or kefir yoghurt 2 tbsp chopped pistachios Method To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice.Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream.Top with the pistachios and serve immediately before the ice melts. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream. Top with the pistachios and serve immediately before the ice melts. Top with the pistachios and serve immediately before the ice melts. Recipe tips Rosewater varies tremendously in strength, and some widely available versions are more like extracts. You may need far less than stipulated in the recipe to suit your taste. Go slowly, adding a quarter of a teaspoon at a time. You can always add more, but you can't take away!