ademchaoua/GeneralTextCorpus huggingface dataset:
Roasted green vegetables recipe
 This versatile roasted green veg recipe can be used as a blueprint throughout the seasons. 100g/3½oz tenderstem broccoli, larger spears halved lengthways1 leek, cleaned, split lengthways and sliced into 31 courgette, cut into 2cm/¾in chunks100g/3½oz runner beans, trimmed and cut into 31 tbsp extra virgin olive oil½–1 tsp chilli flakes1 lemon, zest only75g/2½oz kale, stems removedsalt and freshly ground black pepper 100g/3½oz tenderstem broccoli, larger spears halved lengthways 1 leek, cleaned, split lengthways and sliced into 3 1 courgette, cut into 2cm/¾in chunks 100g/3½oz runner beans, trimmed and cut into 3 1 tbsp extra virgin olive oil ½–1 tsp chilli flakes 1 lemon, zest only 75g/2½oz kale, stems removed salt and freshly ground black pepper Method Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper.Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Recipe tips This is a really versatile recipe which you can adapt to suit the seasons, just keep total weights roughly the same. This is an early autumn mix of green veg – in summer you could go for French beans, fennel and spring onions; in winter Brussels sprouts, purple sprouting broccoli and chicory would work well; in spring asparagus, samphire and broccoli would be a great combination. You can prep a batch of this at the start of the week, then keep in a sealed container in the fridge for 3 days, to easily add greens to your meals.
Roast parsnips recipe
 James Martin roasts his parsnips in honey and sherry to bring out their natural sweetness. A Christmas dinner must. 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways4 tbsp sherry4 tbsp clear honeysalt and freshly ground black pepper 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways 4 tbsp sherry 4 tbsp clear honey salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown.
Prosciutto-wrapped baby carrots recipe
 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves 8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Sprinkle the carrots with extra pepper to serve.
Thyme and champagne roasted parsnips recipe
 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths120g/4¼oz brown sugar16 sprigs fresh lemon thyme, plus extra to serve500ml/18fl oz champagne or sparkling winesalt and freshly ground black pepper 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths 120g/4¼oz brown sugar 16 sprigs fresh lemon thyme, plus extra to serve 500ml/18fl oz champagne or sparkling wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve.
Air fryer sprouts with chestnut and bacon recipe
 Sprouts are underrated and can be such a delicious side – cooked right, they add texture, flavour and colour to a dish. 50g/3 tbsp butter, melted500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half)100g/3½oz bacon lardons50g/1¾oz pre-cooked chestnuts, choppedsea salt flakes and freshly ground black pepper 50g/3 tbsp butter, melted 500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half) 100g/3½oz bacon lardons 50g/1¾oz pre-cooked chestnuts, chopped sea salt flakes and freshly ground black pepper Method Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Heat the air fryer to 180C. Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Recipe tips You can, of course, make these vegetarian by removing the bacon and make them vegan by doing the same and using a dairy-free vegan alternative butter.
Roast cauliflower popcorn recipe
 Florets of cauliflower are marinated in spices and then roasted until the edges start to char and caramelise. This is a great healthy snack or zingy vegetarian side dish. 1 tbsp lime pickle1 tsp cumin seeds½ tsp ground turmeric½–1 tsp dried chilli flakes2 tbsp olive oil1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small floretssalt1 lime, cut into wedges, to servehandful fresh coriander, finely chopped, to serve2 tbsp live plain yoghurt (or plant-based yoghurt), to serve2 tbsp pomegranate seeds, to serve 1 tbsp lime pickle 1 tsp cumin seeds ½ tsp ground turmeric ½–1 tsp dried chilli flakes 2 tbsp olive oil 1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small florets salt 1 lime, cut into wedges, to serve handful fresh coriander, finely chopped, to serve 2 tbsp live plain yoghurt (or plant-based yoghurt), to serve 2 tbsp pomegranate seeds, to serve Method Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.)Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top.
Cumin roasted carrots recipe
 Roasted carrots are a great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze. Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt. 150g/5½oz Chantenay carrots, or other small carrotsdrizzle olive oil2 garlic cloves, unpeeled1 sprig rosemary1 tsp cumin seedssalt and freshly ground black pepper2 tbsp chopped fresh chives, to garnish 150g/5½oz Chantenay carrots, or other small carrots drizzle olive oil 2 garlic cloves, unpeeled 1 sprig rosemary 1 tsp cumin seeds salt and freshly ground black pepper 2 tbsp chopped fresh chives, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6.Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together.Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
Slow cooker sausage and lentil casserole recipe
 Fennel and pork are a lovely combination in this slow cooker sausage and lentil stew. Healthy lentils add extra fibre and protein. You don’t need anything with this, but, if you do fancy something on the side, try some crusty bread to mop up the sauce. spray oil375g/13oz pork chipolata sausages (about 12 sausages)1 bulb fennel, finely sliced, leafy fronds reserved for garnish200g/7oz dried green lentils 700ml/1¼ pint chicken stock2 bay leaves (optional)large pinch fennel seeds, ground2 small onions, thinly sliced1 fat garlic clove, crushed125ml/4fl oz dry white wine spray oil 375g/13oz pork chipolata sausages (about 12 sausages) 1 bulb fennel, finely sliced, leafy fronds reserved for garnish 200g/7oz dried green lentils 700ml/1¼ pint chicken stock 2 bay leaves (optional) large pinch fennel seeds, ground 2 small onions, thinly sliced 1 fat garlic clove, crushed 125ml/4fl oz dry white wine Method If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over.Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker.Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds.
Vegetarian sausage casserole recipe
 A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven. Each serving provides 488 kcal, 31g protein, 42g carbohydrates (of which 19g sugars), 18.5g fat (of which 2g saturates), 16g fibre and 2.3g salt. 1 tbsp olive oil1 large red onion, thinly sliced3 garlic cloves, finely chopped1 red pepper, thinly sliced1 heaped tbsp smoked paprika1 tbsp dried thyme2 bay leaves400g tin butter beans, drained and rinsed400g tin chopped tomatoes700ml/1¼ pints vegetable stock (from a stock cube is fine)6 frozen vegetarian sausagessalt and freshly ground black pepper fresh parsley sprigs, to garnishmashed potato, to serve 1 tbsp olive oil 1 large red onion, thinly sliced 3 garlic cloves, finely chopped 1 red pepper, thinly sliced 1 heaped tbsp smoked paprika 1 tbsp dried thyme 2 bay leaves 400g tin butter beans, drained and rinsed 400g tin chopped tomatoes 700ml/1¼ pints vegetable stock (from a stock cube is fine) 6 frozen vegetarian sausages salt and freshly ground black pepper fresh parsley sprigs, to garnish mashed potato, to serve Method If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Recipe tips For extra flavour you can add 100ml/3½fl oz red or white wine at the end of step 1.
Healthy sausage casserole recipe
 Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal. Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt. 2 red peppers, seeds removed, cut into chunks2 carrots, cut into thick slices2 red onions, cut into wedges5 garlic cloves, finely sliced8 lean sausages400g tin peeled cherry tomatoes400g tin chickpeas, drained200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped1 tsp paprika2 tsp French mustard100g/3½oz frozen mixed vegetables 2 red peppers, seeds removed, cut into chunks 2 carrots, cut into thick slices 2 red onions, cut into wedges 5 garlic cloves, finely sliced 8 lean sausages 400g tin peeled cherry tomatoes 400g tin chickpeas, drained 200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped 1 tsp paprika 2 tsp French mustard 100g/3½oz frozen mixed vegetables Method Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving.