ademchaoua/GeneralTextCorpus huggingface dataset:
Perfect Scottish tablet recipe
 Ideal for Burns Night or to give as a gift, this Scottish sweet treat is similar to fudge, with a crumbly texture. 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter397g tin condensed milk1 tsp vanilla bean paste 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter 397g tin condensed milk 1 tsp vanilla bean paste Method Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly.Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool.Once completely cool and set, cut into squares to serve. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Once completely cool and set, cut into squares to serve. Once completely cool and set, cut into squares to serve.
Fresh pea, broad bean and ham hock salad recipe
 Make pea the star ingredient in this delicious ham hock salad recipe. 750g/1lb 10oz broad beans, podded750g/1lb 10oz fresh peas, podded200g/7oz mangetout, trimmed3 tbsp extra virgin olive oil1 tbsp cider vinegar1 mild red chilli, seeds removed and finely chopped2 spring onions, trimmed and finely sliced1 small bunch flat leaf parsley, roughly chopped1 tbsp chopped fresh mint180g/6oz pack pulled ham hock70g/2½oz pea shoots (optional)sea salt and freshly ground black pepper 750g/1lb 10oz broad beans, podded 750g/1lb 10oz fresh peas, podded 200g/7oz mangetout, trimmed 3 tbsp extra virgin olive oil 1 tbsp cider vinegar 1 mild red chilli, seeds removed and finely chopped 2 spring onions, trimmed and finely sliced 1 small bunch flat leaf parsley, roughly chopped 1 tbsp chopped fresh mint 180g/6oz pack pulled ham hock 70g/2½oz pea shoots (optional) sea salt and freshly ground black pepper Method Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water.Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately.
Nigel Slater's toad in the hole recipe
 Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. 2 free-range eggs125g/4½oz plain flour150ml/5fl oz milk mixed with 150ml cold water1 level tbsp grain mustardsalt and freshly ground black pepper6 fat, herby pork sausages100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon3 tbsp dripping or lard 2 free-range eggs 125g/4½oz plain flour 150ml/5fl oz milk mixed with 150ml cold water 1 level tbsp grain mustard salt and freshly ground black pepper 6 fat, herby pork sausages 100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon 3 tbsp dripping or lard brown onion and madeira gravy brown onion and madeira gravy Method Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.Preheat the oven to 220C/425F/Gas 7.Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.
Pan-fried ratatouille recipe
 Serve up this tried-and-tested ratatouile recipe - a perfect taste of Provence. 1 medium onion, diced1 tsp chopped garlic3 tbsp olive oil1 aubergine, diced1 courgette, diced1 red pepper, dicedpinch chilli powder2 tomatoes peeled, de-seeded and diced1 tbsp fresh coriander leaves, chopped¾ tsp saffron strands (soaked 1 tbsp warm water)squeeze lemon juicesalt and coarsely ground black pepper 1 medium onion, diced 1 tsp chopped garlic 3 tbsp olive oil 1 aubergine, diced 1 courgette, diced 1 red pepper, diced pinch chilli powder 2 tomatoes peeled, de-seeded and diced 1 tbsp fresh coriander leaves, chopped ¾ tsp saffron strands (soaked 1 tbsp warm water) squeeze lemon juice salt and coarsely ground black pepper Method Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).Soften the onion and garlic in the olive oil over a gentle heat.Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.Stir in the chopped tomatoes, heat through for five minutes.Add the chopped coriander and soaked saffron strands.Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Soften the onion and garlic in the olive oil over a gentle heat. Soften the onion and garlic in the olive oil over a gentle heat. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir in the chopped tomatoes, heat through for five minutes. Stir in the chopped tomatoes, heat through for five minutes. Add the chopped coriander and soaked saffron strands. Add the chopped coriander and soaked saffron strands. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.
Californian sourdough chicken open sandwich recipe
 This is my wife’s combo idea and a celebration of really great Californian sourdough bread. 1 large chicken breast, skin removed2 large slices sourdough bread1 tbsp extra virgin olive oil1 small Little Gem lettuce, leaves separated2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced1 avocado, peeled, stone removed, slicedsalt and black pepper 1 large chicken breast, skin removed 2 large slices sourdough bread 1 tbsp extra virgin olive oil 1 small Little Gem lettuce, leaves separated 2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced 1 avocado, peeled, stone removed, sliced salt and black pepper 1½ tbsp soured cream1½ tbsp mayonnaise1 tsp Chipotles en adobo sauce 1½ tbsp soured cream 1½ tbsp mayonnaise 1 tsp Chipotles en adobo sauce Method Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. To make the dressing, mix the ingredients together in a bowl and set aside. To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately.
Tea-time mackerel recipe
 This is basically a posh cheese on toast - made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you! 4 thickish slices bread2 smoked mackerel fillets5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper1 tbsp chopped chivesfresh horseradish, to taste 4 thickish slices bread 2 smoked mackerel fillets 5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper 1 tbsp chopped chives fresh horseradish, to taste Method Have four slices of your favourite bread ready toasting under the grill.Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Have four slices of your favourite bread ready toasting under the grill. Have four slices of your favourite bread ready toasting under the grill. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown.
Plain scones with jam and cream recipe
 A batch of plain scones can be knocked up from scratch in around half an hour, using this simple recipe. Because everyone feels better after a delicious cream tea. 225g/8oz self-raising flour, plus extra for dustingpinch of salt55g/2oz cold butter, cut into cubes25g/1oz caster sugar150ml/5fl oz milk 225g/8oz self-raising flour, plus extra for dusting pinch of salt 55g/2oz cold butter, cut into cubes 25g/1oz caster sugar 150ml/5fl oz milk 500g/1lb 1oz clotted cream1 large jar raspberry jam 500g/1lb 1oz clotted cream 1 large jar raspberry jam Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Serve the scones with clotted cream and raspberry jam.
Healthy pasta salad recipe
 Our healthy pasta salad, bursting with herby goodness can be made in a matter of minutes. This meal, if served as eight portions, provides 260kcal, 11g protein, 34g carbohydrate (of which 2g sugars), 8g fat (of which 4g saturates), 3.5g fibre and 0.9g salt per portion. 350g/12oz penne, rigatoni or other similar shaped pasta8-10 large sprigs of mint, leaves removed, and chopped/torn if large150g/5oz frozen peas 200g/7oz feta cheese, crumbled50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepperextra virgin olive oil20-30 good-quality marinated green olives, pitted 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped/torn if large 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepper extra virgin olive oil 20-30 good-quality marinated green olives, pitted Method Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.
Chicken, spring onion, chilli and wild rice grain bowl recipe
 A simple, satisfying lunch that is perfect for using up leftover roast chicken. 50g/1¾oz wild rice1 small handful rocket leaves50g/1¾oz cooked roast chicken, shredded2 spring onions, thinly sliced½ red pepper, sliced½ green chilli, finely chopped (or to taste)2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz wild rice 1 small handful rocket leaves 50g/1¾oz cooked roast chicken, shredded 2 spring onions, thinly sliced ½ red pepper, sliced ½ green chilli, finely chopped (or to taste) 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the wild rice according to packet instructions, then drain. Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.