ademchaoua/GeneralTextCorpus huggingface dataset:
Veggie bean stew recipe
 A simple stew that tastes delicious. Perfect for rainy days when you don't want to go shopping! 1 tbsp olive oil1 small onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed1 small sweet potato, cut into 1cm/½in dice400g tin chopped tomatoes1 tsp tomato purée1 tsp dried oregano1 tsp smoked paprikapinch dried chilli flakes200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder)400g tin butter beans, drained and rinsedhandful kale, spinach or other leafy green vegetablesalt and freshly ground black pepper 1 tbsp olive oil 1 small onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 1 small sweet potato, cut into 1cm/½in dice 400g tin chopped tomatoes 1 tsp tomato purée 1 tsp dried oregano 1 tsp smoked paprika pinch dried chilli flakes 200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder) 400g tin butter beans, drained and rinsed handful kale, spinach or other leafy green vegetable salt and freshly ground black pepper Method Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes.Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Recipe tips Use any beans or leftover veg you have for this recipe.
Smoky butter beans and peas recipe
 These boosted beans on toast are easy to make, super nutritious and so comforting to eat. Butter beans are cooked with sweet smoked paprika, sun-dried tomatoes and a handful peas for extra protein. Each serving (excluding sourdough and parsley) provides 409 kcal, 20g protein, 49g carbohydrate (of which 14g sugars), 9.9g fat (of which 1.4g saturates), 21g fibre and 2.6g salt. 1 tbsp olive oil 1 shallot, peeled and chopped1 red pepper, chopped2 garlic cloves, crushed400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed1 vegetable stock cube 75g/2¾oz frozen peassalt and freshly ground black pepper 1 tbsp olive oil 1 shallot, peeled and chopped 1 red pepper, chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed 1 vegetable stock cube 75g/2¾oz frozen peas salt and freshly ground black pepper sourdough bread slices, toastedhandful fresh flatleaf parsley, finely chopped (optional) sourdough bread slices, toasted handful fresh flatleaf parsley, finely chopped (optional) Method Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened.Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce.Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Serve on top of the toast with a sprinkling of the parsley, if using.
Tandoori cod burger recipe
 Nadiya's tandoori fish burger is flavoured with a masala mix and served with a zingy onion and cucumber salad, all sandwiched between slices of brioche. 4 tbsp olive oil1½ tbsp tandoori masala curry powder3 tbsp Greek yoghurt2 x 100g/3½oz pieces skinless cod fillet¼ red onion, thinly sliced5 fresh mint leaves, thinly sliced100g/3½oz pickled cucumber, drained 4 slices briochesalt and freshly ground black pepper 4 tbsp olive oil 1½ tbsp tandoori masala curry powder 3 tbsp Greek yoghurt 2 x 100g/3½oz pieces skinless cod fillet ¼ red onion, thinly sliced 5 fresh mint leaves, thinly sliced 100g/3½oz pickled cucumber, drained 4 slices brioche salt and freshly ground black pepper Method Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil.Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper.Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!
Cod and carrot curry recipe
 Nadiya's carrot soup is used to make a flavourful base for a cod curry. The perfect midweek meal that makes the most of leftovers! ½ portion carrot soup2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for fryingsprinkle of salt½ tsp chilli powder4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnishfreshly cooked white rice, to serve ½ portion carrot soup ½ portion carrot soup 2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for frying sprinkle of salt ½ tsp chilli powder 4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnish freshly cooked white rice, to serve Method Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Recipe tips This curry can also be made with a mixture of cod, haddock and prawns or even with crab sticks.
Parmesan potatoes recipe
 These roasted Parmesan potatoes are so utterly irresistible that you'll struggle not to eat them straight off the tray. Coated in garlic, oil and herbs, before roasting on a layer of finely grated Parmesan that goes beautifully golden and crisp they are best finished with a sprinkle of freshly chopped parsley. 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated 1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) Method Preheat the oven to 200C/180C Fan/Gas 200C Fan.Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour.Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve.
Sausages with creamy mustard sauce recipe
You can use any sausages you like for this recipe. Vegetarian sausages cook quicker than pork or lamb sausages, so remove and cover with kitchen foil if they are ready before the vegetables are tender. Then adjust the cooking times slightly next time you follow the recipe. Choose small new potatoes, so that they only need a few minutes more than the other vegetables. If yours are larger, you may need to increase the initial cooking time by 1–2 minutes. When you cut your vegetables into batons, aim for them to be roughly 6cm/2½in long and around 1–1.5cm/½–⅝in wide for best results. This will depend on the size of your carrot and parsnip, so be prepared to adjust the size of your pieces or your cooking times if necessary. If you have a large courgette, cut into four lengthways before slicing, but try and keep the weight the same (using more courgette may affect cooking times). The combination of mustards makes this simple sauce especially delicious, but you could use 2 tbsp of just one or the other if you like. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Air fryer cheesy chicken with bacon recipe
Chicken breasts can vary hugely in size. Look for ones that are around 150–175g/5½–6oz for best results. Buy in smaller packs and you are more likely to find that size. If you do use a larger chicken breast, you will need to add extra cooking time. Garlic and herb cream cheese works well for this recipe, but you could use cheddar or brie instead. Swap the dried herbs for fresh herbs if you like – use around ½ tsp freshly chopped leaves. Test the chicken is ready using a digital thermometer (it will need to be 75C) or pierce the thickest part of the breast with the tip of a knife. Any juices should run clear and there should be no pinkness remaining. Choosing small new potatoes and cutting them into quarters means that they will cook at the same rate as the chicken. If they aren’t tender once the chicken is ready, remove the chicken and rest on a warm plate covered with kitchen foil, then return the potatoes to the air fryer and cook for a few minutes longer. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Beetroot and apple salad recipe
 Tart apples and crunchy almonds set off the sweet earthiness of the roasted beetroot in this easy-to-transport salad that will brighten up any barbecue! It can be made ahead too and dressed at the last minute. 2 medium beetrootdash olive oil, for drizzling20g/1oz almonds½ tsp cumin seeds1 red eating apple, cut into 2cm/1in cubes1 green eating apple, cut into 2cm/1in cubes½ small red onion, sliced handful fresh herbssalt and freshly ground black pepper 2 medium beetroot dash olive oil, for drizzling 20g/1oz almonds ½ tsp cumin seeds 1 red eating apple, cut into 2cm/1in cubes 1 green eating apple, cut into 2cm/1in cubes ½ small red onion, sliced handful fresh herbs salt and freshly ground black pepper 150g/5½oz plain yoghurt1 lime, zest and juice2 tsp honey 150g/5½oz plain yoghurt 1 lime, zest and juice 2 tsp honey Method Pre-heat the oven to 200C/180C Fan/Gas 6.Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender.Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Recipe tips To make this salad with no cooking, buy vacuum-packed cooked beetroot (not pickled).
Overnight oats recipe
 Prep these overnight oats the night before for a convenient high-protein breakfast the next morning. Blueberries, grated apples and nuts add extra fibre and tons of flavour. This recipe uses 0% fat yoghurt and skimmed milk to keep the calories low, but feel free to swap in your preferred milk and yoghurt (including plant-based alternatives). With a GI of 46 this meal is high protein, low GI and provides 335 kcal per portion. 50g/1¾oz porridge oats2 apples, coarsely grated20g/¾oz blanched hazelnuts, roughly chopped¼ tsp ground cinnamon¼ tsp ground nutmeg200g/7oz 0% fat Greek yoghurt100ml/3½fl oz skimmed milk100g/3½oz blueberries 10g/¼oz flaked almonds, toasted 50g/1¾oz porridge oats 2 apples, coarsely grated 20g/¾oz blanched hazelnuts, roughly chopped ¼ tsp ground cinnamon ¼ tsp ground nutmeg 200g/7oz 0% fat Greek yoghurt 100ml/3½fl oz skimmed milk 100g/3½oz blueberries 10g/¼oz flaked almonds, toasted Method In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. Spoon into two bowls and top with the blueberries and almonds.
Stewed apples recipe
 Use these versatile apples for both sweet and savoury dishes, from simple apple crumble to an accompaniment to roast pork. 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces 3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) Method Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft.Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Recipe tips These stewed apples are brilliant for the base of a crumble. Stir through a punnet of blackberries and sprinkle with crumble topping, then bake in the oven. For a tarter sauce, perfect for serving alongside roast pork, remove 1–2 tablespoons caster sugar depending on how tart you want your apple sauce to be.