ademchaoua/GeneralTextCorpus huggingface dataset:
Spinach, feta and pine nut salad recipe
 This salad is great with lamb, or just on its own. The vinegar cuts through the saltiness of the cheese, and the spinach and pine nuts are just a fantastic flavour combination. With a GI of 45 this meal is high protein, low GI and provides 437 kcal per portion. 450g/1lb baby spinach450g/1lb feta cheese, cut into chunks or cubed8 tsp pine nuts, lightly toasted1 red onion, sliced finelysherry vinegar, to tastelight and fruity olive oil, to drizzle 450g/1lb baby spinach 450g/1lb feta cheese, cut into chunks or cubed 8 tsp pine nuts, lightly toasted 1 red onion, sliced finely sherry vinegar, to taste light and fruity olive oil, to drizzle Method Place the washed spinach with the feta, onion and pine nuts in a bowl.Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.Serve alongside grilled lamb, chicken or just with some crusty bread. Place the washed spinach with the feta, onion and pine nuts in a bowl. Place the washed spinach with the feta, onion and pine nuts in a bowl. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Serve alongside grilled lamb, chicken or just with some crusty bread. Serve alongside grilled lamb, chicken or just with some crusty bread.
Pesto eggs with crushed peas on toast recipe
 Pesto eggs are a brilliant way to use up the end of a jar of pesto. Here we top the toast with crushed peas first as a budget-friendly alternative to avocado. In November 2023, this recipe was costed at an average of £1.04 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz frozen garden peas4 slices bread, toasted4 tbsp cream cheese4 tbsp pesto4 free-range eggsdried chilli flakes or paprika, to garnishsalt and freshly ground black pepper 200g/7oz frozen garden peas 4 slices bread, toasted 4 tbsp cream cheese 4 tbsp pesto 4 free-range eggs dried chilli flakes or paprika, to garnish salt and freshly ground black pepper Method Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Recipe tips You could top the toast with slices of avocado before the pesto eggs instead of crushed peas, if you prefer.
Kale and peanut pesto spaghetti recipe
 This budget-friendly pesto uses peanuts and kale to keep costs down. The whole meal can be ready in the time it takes to cook the spaghetti. In September 2023, this recipe was costed at an average of 88p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti150–200g/5½–7oz kale, large stalks removed and roughly chopped100g/3½oz salted, roasted peanuts1–2 garlic cloves, to taste4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz spaghetti 150–200g/5½–7oz kale, large stalks removed and roughly chopped 100g/3½oz salted, roasted peanuts 1–2 garlic cloves, to taste 4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve 2 tbsp olive oil salt and freshly ground black pepper Method Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper.
Eat Well for Less smoothie bowl recipe
 Oats are a great way to start the day. Here they are blitzed with fruit and coconut water to make a delicious slow-release vegan smoothie. Topped with more fruit and some chia seeds, this is a really substantial smoothie bowl to keep you full until lunchtime. Each serving provides 200 kcal, 3g protein, 33g carbohydrate (of which 25g sugars), 5g fat (of which 2g saturates), 8g fibre and 0.1g salt. 160g/5⅔oz strawberries, hulled and roughly chopped1 red-skinned eating apple, cored and roughly chopped1 ripe banana, peeled and roughly chopped80g/2⅔oz porridge oats150ml/¼ pint coconut water (see recipe tips)80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries)1 tbsp chia seeds 160g/5⅔oz strawberries, hulled and roughly chopped 1 red-skinned eating apple, cored and roughly chopped 1 ripe banana, peeled and roughly chopped 80g/2⅔oz porridge oats 150ml/¼ pint coconut water (see recipe tips) 80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries) 1 tbsp chia seeds Method Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice.Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Recipe tips You can use any plant-based milks instead of coconut water; simply pick your favourite one. There are several choices readily available, including almond or cashew milk, as well as coconut milk – just ensure that you choose the unsweetened version.
Rice paper gochujang noodles recipe
 Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles. 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water neutral oil, for greasing1 litre/1¾ pint warm water 5 rice paper wrappersany leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers1 lime, juice only, to servefresh coriander sprig, leaves torn, to serve1 red chilli, finely sliced, to servecrushed peanuts, to serve neutral oil, for greasing 1 litre/1¾ pint warm water 5 rice paper wrappers any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers 1 lime, juice only, to serve fresh coriander sprig, leaves torn, to serve 1 red chilli, finely sliced, to serve crushed peanuts, to serve Method To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve.
Cauliflower, leek and broccoli cheese recipe
 Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest. 1 large cauliflower, cut into florets1 head broccoli, cut into florets50g/1¾oz butter, plus extra for cooking the leeks1 pack baby leeks (approx. 150g/5½oz), sliced500ml/18fl oz milk4 tbsp flour200g/7oz mature cheddar, grated6 tbsp fresh breadcrumbssalt and pepper 1 large cauliflower, cut into florets 1 head broccoli, cut into florets 50g/1¾oz butter, plus extra for cooking the leeks 1 pack baby leeks (approx. 150g/5½oz), sliced 500ml/18fl oz milk 4 tbsp flour 200g/7oz mature cheddar, grated 6 tbsp fresh breadcrumbs salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
Creamy garlic mushrooms on toast recipe
 These creamy, garlic mushrooms with bacon are so luxurious but still count as one of your five-a-day making the perfect breakfast or lunch. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. 1 tsp rapeseed oil80g/3oz button mushrooms, roughly chopped32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced1 garlic clove, finely chopped½ small lemon, juice only1 level tbsp half-fat crème fraîche30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked.Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Toast the bread on both sides, place on a warmed plate and top with the mushrooms.
Cheese and courgette muffins recipe
 These cheesy courgette muffins take no time to throw together and are delicious with eggs and bacon for brunch. 225g/8oz self-raising flour100g/3½oz courgette, gratedsalt and freshly ground black pepper100g/3½oz mature cheddar, grated175ml/6fl oz milk1 free-range egg55ml/2fl oz olive oil10 cherry tomatoes 225g/8oz self-raising flour 100g/3½oz courgette, grated salt and freshly ground black pepper 100g/3½oz mature cheddar, grated 175ml/6fl oz milk 1 free-range egg 55ml/2fl oz olive oil 10 cherry tomatoes crisp grilled baconscrambled egg crisp grilled bacon scrambled egg Method Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.Grease ten muffin moulds and half-fill each with the mix.Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. Grease ten muffin moulds and half-fill each with the mix. Grease ten muffin moulds and half-fill each with the mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown.
Chocolate chip muffins recipe
 These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school. 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)1 tsp vanilla extract 175ml/6fl oz hot water110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled 1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice) 1 tsp vanilla extract 175ml/6fl oz hot water 110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked.