ademchaoua/GeneralTextCorpus huggingface dataset:
Wholegrain mustard mash recipe
 Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them. 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled50g/1¾oz butter100ml/3½fl oz milksalt and pepper2 tbsp wholegrain mustard 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled 50g/1¾oz butter 100ml/3½fl oz milk salt and pepper 2 tbsp wholegrain mustard Method Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.Serve hot. Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up). Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard. Serve hot. Serve hot.
Pan-fried pork with sage, apricots and red cabbage coleslaw recipe
 4 pork loin steaks2 cloves garlic, finely chopped2 tbsp Dijon mustard1 glass dry white wine290ml/10fl oz vegetable stock1 lemon, juice only12 whole sage leavessalt and pepper 4 pork loin steaks 2 cloves garlic, finely chopped 2 tbsp Dijon mustard 1 glass dry white wine 290ml/10fl oz vegetable stock 1 lemon, juice only 12 whole sage leaves salt and pepper ½ red cabbage, finely chopped2 carrots, grated1 spanish onion, finely chopped1 clove garlic, finely chopped2 tbsp olive oil1 lemon, juice only4 tbsp mayonnaise255g/9oz dried apricots, sliced 1 tbsp white wine vinegar1 tsp calvados5 tbsp olive oilpinch dried or fresh sage ½ red cabbage, finely chopped 2 carrots, grated 1 spanish onion, finely chopped 1 clove garlic, finely chopped 2 tbsp olive oil 1 lemon, juice only 4 tbsp mayonnaise 255g/9oz dried apricots, sliced 1 tbsp white wine vinegar 1 tsp calvados 5 tbsp olive oil pinch dried or fresh sage Method Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak). Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.
Hot spiced fruit with ice cream recipe
 You can use redcurrants, blackcurrants or raspberries for this dessert in the summer and, as the season changes, turn to more autumnal fruit such as plums and damsons. punnet of English plums, stalks removedgood sprinkling of unrefined caster or granulated sugargood sprinkling of light muscovado sugar few whole cloves1 cinnamon stick1 fresh bay leafgood quality vanilla ice cream, to serve punnet of English plums, stalks removed good sprinkling of unrefined caster or granulated sugar good sprinkling of light muscovado sugar few whole cloves 1 cinnamon stick 1 fresh bay leaf good quality vanilla ice cream, to serve Method Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Place the whole plums into a large shallow pan over a medium heat and sprinkle over both types of sugar, adding more or less depending on the sweetness of the fruit and how sweet your tooth is. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Add enough water to cover the fruit halfway up, then drop the cloves, cinnamon stick and bay leaf into the pan. Bring to a simmer, then cover the pan with a lid and reduce the heat. Cook for 6-7 minutes, until the plums have collapsed a little bit and the juices have mixed with the sugar. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately. Serve the very cold ice cream in bowls, spoon over the hot plums and some of the cooking juices and serve immediately.
TikTok baked oats recipe
 A cherry Bakewell-inspired version of the viral TikTok baked oats recipe. Perfect for breakfast or add a little sugar for an easy pudding. If almond and cherry doesn’t tickle your fancy, you can use any frozen fruit, or make it more dessert-friendly with chocolate chips. 75g/2½oz rolled oats (or oat flour).½ tsp baking powder2 tsp caster sugar (optional)1 free-range egg, beaten½ tsp almond extract50ml/2fl oz milk5 frozen cherries (or similar amount of other frozen fruit) 75g/2½oz rolled oats (or oat flour). ½ tsp baking powder 2 tsp caster sugar (optional) 1 free-range egg, beaten ½ tsp almond extract 50ml/2fl oz milk 5 frozen cherries (or similar amount of other frozen fruit) Method Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using.Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Blend the oats until they have the consistency of flour. Skip this step if using oat flour. Stir in the baking powder and sugar, if using. Stir in the baking powder and sugar, if using. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set. Add the egg, almond extract and milk and beat until well combined, then pour into a ramekin. Top with the frozen cherries and bake for 10–15 minutes, or until slightly risen and set.
Tomato pearl barley risotto recipe
Tomato and sausage pearl barley ‘risotto’ A super-easy pearl barley dish that is cheap and tasty. It's simple to scale up too, so if you need to serve four – double the ingredients! See the tip for ingredient substitution ideas. drizzle oil1 garlic clove, grated4 sun-dried tomatoes, roughly chopped150g/5½oz pearl barley1 tsp dried mixed herbs200g/7oz chopped tomatoes from a tin1 tbsp tomato purée½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces1 pepper, thinly sliced (or a couple handfuls of frozen peppers)3 large handfuls spinach2 tbsp crumbled feta drizzle oil 1 garlic clove, grated 4 sun-dried tomatoes, roughly chopped 150g/5½oz pearl barley 1 tsp dried mixed herbs 200g/7oz chopped tomatoes from a tin 1 tbsp tomato purée ½ stock cube dissolved in 500ml/17½fl oz boiling water 3 sausages, sliced into 2½cm/1in pieces 1 pepper, thinly sliced (or a couple handfuls of frozen peppers) 3 large handfuls spinach 2 tbsp crumbled feta Method Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute.Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender.Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low-medium heat for 30 minutes, or until most of the liquid has been absorbed and the pearl barley is tender. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Meanwhile, in a separate pan, fry the sausages for 10 minutes, stirring regularly, until cooked through. Add the peppers and fry until softened. Turn off the heat and stir in the spinach until wilted. Stir the mixture into the pearl barley, top with crumbled feta and serve. Recipe tips I have chosen very speedy ingredients to cook with, but this recipe is super-flexible. Swap the sausage for any other meat, or you can leave it out for a veggie option. Change the veggies for whatever you have, but note if you use a harder vegetable, such as squash, you'll need to steam, roast or boil it first. If you don't have feta, a hard Italian cheese would taste good too.
Fluffy pancakes with blueberry sauce recipe
 Fluffy blueberry pancakes with a spiced blueberry sauce for one. Treat yourself! 100g/3½oz self-raising flour½ tsp baking powder2 free-range eggs60ml/2¼fl oz milk½ punnet blueberries 2 tbsp icing sugar25g/1oz butter 100g/3½oz self-raising flour ½ tsp baking powder 2 free-range eggs 60ml/2¼fl oz milk ½ punnet blueberries 2 tbsp icing sugar 25g/1oz butter 4 tbsp red wine4 tbsp sugar2 clovespinch mixed spice½ punnet blueberries 4 tbsp red wine 4 tbsp sugar 2 cloves pinch mixed spice ½ punnet blueberries Method Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter.Add the icing sugar and blueberries.Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides.Stack the blueberry pancakes and leave to one side.For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries.Simmer for four minutes, and take off the heat.Put the sauce through a sieve and remove the cloves.To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter. Add the icing sugar and blueberries. Add the icing sugar and blueberries. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides. Stack the blueberry pancakes and leave to one side. Stack the blueberry pancakes and leave to one side. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries. Simmer for four minutes, and take off the heat. Simmer for four minutes, and take off the heat. Put the sauce through a sieve and remove the cloves. Put the sauce through a sieve and remove the cloves. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce. To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce.
Spaghetti arrabiata with squid recipe
 200g/7oz spaghetti1 tbsp extra virgin olive oil½ onion, peeled, finely chopped1-2 garlic cloves, peeled, crushed½ tsp finely chopped red chilli10 cherry tomatoes, halved10 fresh basil leaves, torn1 small squid and tentacles, cleaned, skin removed, body cut into ringssalt and freshly ground black pepper1 lemon wedge 200g/7oz spaghetti 1 tbsp extra virgin olive oil ½ onion, peeled, finely chopped 1-2 garlic cloves, peeled, crushed ½ tsp finely chopped red chilli 10 cherry tomatoes, halved 10 fresh basil leaves, torn 1 small squid and tentacles, cleaned, skin removed, body cut into rings salt and freshly ground black pepper 1 lemon wedge Method Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing.Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge. To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge.
Sea bass with pesto dressing recipe
 small handful fresh basil leaves1 tbsp pine nuts3 tbsp olive oil1 garlic clovesalt and freshly ground black pepper small handful fresh basil leaves 1 tbsp pine nuts 3 tbsp olive oil 1 garlic clove salt and freshly ground black pepper 1 tbsp olive oil1 sea bass filletsalt and freshly ground black pepper1 tomato, chopped1 tbsp pine nuts2 tbsp olive oil½ lemon, zest and juice 1 tbsp olive oil 1 sea bass fillet salt and freshly ground black pepper 1 tomato, chopped 1 tbsp pine nuts 2 tbsp olive oil ½ lemon, zest and juice Method For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate.Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing. To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing.
Oven-cooked Bombay potatoes recipe
 These spicy potatoes make a great side dish or starter for an Indian meal, or serve a large portion for a veggie main course. 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil2 tsp black mustard seeds2 tsp yellow mustard seeds2 tsp cardamom pods2 tsp cumin seeds1 tsp curry powder6 curry leaves2 tbsp runny honeysalt and freshly ground black pepper 1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on 2 tbsp vegetable oil or rapeseed oil 2 tsp black mustard seeds 2 tsp yellow mustard seeds 2 tsp cardamom pods 2 tsp cumin seeds 1 tsp curry powder 6 curry leaves 2 tbsp runny honey salt and freshly ground black pepper Method Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6.Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a saucepan of boiling water with a pinch of salt until almost tender. Drain and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy. Heat 2 tablespoon oil in a large ovenproof frying pan over a medium heat. Fry the mustard seeds and cardamom pods until the seeds start to pop. Add the potatoes to the pan and gently squash them with the back of a spoon. Fry, turning occasionally, and then add the cumin seeds, curry powder, curry leaves and honey. Season with salt and pepper and stir to combine. Transfer the pan to the oven and roast for about 30 minutes, turning halfway through, until nice and crispy.