ademchaoua/GeneralTextCorpus huggingface dataset:
Turkey pot pie recipe
 This pie is a delicious recipe for leftover roast turkey. Serve with mash or bubble and squeak. 1 tbsp vegetable oil100g/3½oz smoked bacon lardons1 onion, sliced1 garlic clove, crushed2 carrots, chopped200g/7oz leftover turkey, shredded1 red chili, chopped1 tbsp tomato purée200ml/7fl oz red wine100ml/3½oz chicken stock1 free range egg, beaten for egg wash250g/10oz shortcrust pastry 1 tbsp vegetable oil 100g/3½oz smoked bacon lardons 1 onion, sliced 1 garlic clove, crushed 2 carrots, chopped 200g/7oz leftover turkey, shredded 1 red chili, chopped 1 tbsp tomato purée 200ml/7fl oz red wine 100ml/3½oz chicken stock 1 free range egg, beaten for egg wash 250g/10oz shortcrust pastry Method Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside.In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened.Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool.Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash.Cook for 20-25 minutes until the lid is crisp and golden-brown. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Preheat the oven to 180C/350F/Gas 5. Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Cook for 20-25 minutes until the lid is crisp and golden-brown. Cook for 20-25 minutes until the lid is crisp and golden-brown.
Easy corned beef hash recipe
 This is about as easy as you can get - cook this corned beef hash in batches and keep it warm in dishes covered with aluminium foil in a low oven. 200g/7oz unsalted butter10 onions, sliced7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes10 x 340g/12oz tins corned beef, chopped into cubes150ml/5fl oz Worcestershire saucesmall bunch curly parsley, choppedsea salt and freshly ground black pepper 200g/7oz unsalted butter 10 onions, sliced 7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes 10 x 340g/12oz tins corned beef, chopped into cubes 150ml/5fl oz Worcestershire sauce small bunch curly parsley, chopped sea salt and freshly ground black pepper Method Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper.
Warm chocolate and amaretto pudding recipe
 Gennaro Contaldo's simple, old-fashioned chocolate pudding can be served either warm or chilled and is very easy to prepare. 500ml/18fl oz milk1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed80ml/2½fl oz Amaretto (or other almond liqueur)100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed 500ml/18fl oz milk 1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed 80ml/2½fl oz Amaretto (or other almond liqueur) 100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed Method Warm the milk in a saucepan over a low heat.Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.Remove the pan from the heat and stir in the chocolate and butter.To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. Warm the milk in a saucepan over a low heat. Warm the milk in a saucepan over a low heat. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Remove the pan from the heat and stir in the chocolate and butter. Remove the pan from the heat and stir in the chocolate and butter. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits.
Asparagus, mint and ricotta recipe
 Fresh, light and colourful, Matt Tebbutt’s asparagus and ricotta salad would work perfectly as an al fresco small plate. ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces2 spring onions, sliced1 tbsp chopped fresh mint leaves1 small green chilli, chopped olive oil1 tbsp honey salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions, sliced 1 tbsp chopped fresh mint leaves 1 small green chilli, chopped olive oil 1 tbsp honey salt and freshly ground black pepper Method Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside.Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside.In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve.
Butternut squash and yoghurt recipe
 Got leftover roast squash? Transform it into a fancy salad, topped with a quick yoghurt dressing and soy sauce-roasted pumpkin seeds. ¼ butternut squash, peeled and diced 1 tbsp olive oil15g/½oz pumpkin seeds 20ml/½fl oz soy sauce1 tbsp mayonnaise1 tbsp Greek-style yoghurt1 garlic clove, finely chopped1 lemon, juice only2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy sauce 1 tbsp mayonnaise 1 tbsp Greek-style yoghurt 1 garlic clove, finely chopped 1 lemon, juice only 2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside.Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes.Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives.
Tomato and goats’ cheese doughballs recipe
 These delicious little meat-free canapés can be prepared to the end of step four and baked at the last minute. If liked, omit the tomatoes and use 100g/3½oz of sliced roasted red peppers from a jar instead. 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves12 cherry tomatoessalt and freshly ground black pepper25g/1oz parmesan (or vegetarian alternative), finely grated 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves 12 cherry tomatoes salt and freshly ground black pepper 25g/1oz parmesan (or vegetarian alternative), finely grated Method Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper.Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese.Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm.
Cabbage soup recipe
 By Antony Worrall Thompson From Ready Steady Cook Shopping list Ingredients 1 tbsp olive oil2 cloves garlic, finely chopped½ cabbage, shredded½ tomato, diced½ pint vegetable stockhandful fresh parsley, chopped 1 tbsp olive oil 2 cloves garlic, finely chopped ½ cabbage, shredded ½ tomato, diced ½ pint vegetable stock handful fresh parsley, chopped How-to videos Method Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Heat the oil in a small pan and add the garlic, cabbage and tomato. Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Finish by adding the parsley to serve. How-to videos Knife skills: how to finely chop Learning to chop: the 'chiffonade' or shredding technique Related recipes Chipotle chicken burrito with curtido. By Rick Stein cabbage recipes (85) Vegan courgette and sweetcorn fritters. By Saskia Sidey cabbage recipes (85) Vegan okonomiyaki By Saskia Sidey cabbage recipes (85)
Cabbage with mustard seeds recipe
 If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage. 1 small Savoy cabbage, finely shredded2 tbsp groundnut or corn oil¼ tsp black mustard seedspinch fenugreek seeds12 fresh curry leaves1 dried red chilli, broken, seeds removed2 small onions, sliced2cm/¾in fresh ginger, finely shredded¾ tsp turmeric powderpinch chilli powder1 tomato, diced 1 small Savoy cabbage, finely shredded 2 tbsp groundnut or corn oil ¼ tsp black mustard seeds pinch fenugreek seeds 12 fresh curry leaves 1 dried red chilli, broken, seeds removed 2 small onions, sliced 2cm/¾in fresh ginger, finely shredded ¾ tsp turmeric powder pinch chilli powder 1 tomato, diced Method Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve.
Caipirinha recipe
 Brazil’s national drink is the perfect choice for a summer barbecue or party! Cachaça, a spirit made from sugarcane, combined with lime and sugar creates this refreshing thirst quencher. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz cachaça15ml/1 tbsp freshly squeezed lime juice1 lime, cut into wedges2 handfuls ice 50ml/2fl oz cachaça 15ml/1 tbsp freshly squeezed lime juice 1 lime, cut into wedges 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges.Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Recipe tips Some limes may be more acidic than others, so taste the cocktail before pouring it over ice and add a touch more syrup if necessary. I also like a big pinch of salt in this drink; add just before shaking if desired. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
Cajun sea bass with herb dressing and chilli rice recipe
 150g/5oz basmati rice1 tbsp vegetable oil1 fresh red chilli, finely chopped2 tbsp chopped fresh parsley1 tbsp soy sauce 150g/5oz basmati rice 1 tbsp vegetable oil 1 fresh red chilli, finely chopped 2 tbsp chopped fresh parsley 1 tbsp soy sauce 1 sea bass fillet1 tbsp olive oil¼ tsp cayenne pepper1 tbsp soy sauce 1 sea bass fillet 1 tbsp olive oil ¼ tsp cayenne pepper 1 tbsp soy sauce 1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh basil3 tbsp olive oil 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh basil 3 tbsp olive oil Method Preheat the oven to 190C/375F/Gas 5.For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl.To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl. For the dressing, mix the herbs and oil together in a small bowl. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing.