ademchaoua/GeneralTextCorpus huggingface dataset:
Steak tagliata recipe
 This classic Italian dish makes summery work of sirloin steak. Thinly slice it and serve on top of tomatoes three ways, with plenty of olive oil and balsamic vinegar. 2 tbsp olive oil250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig200g/7oz heritage tomatoes, chopped into chunks30g/1oz fresh basil2 tbsp balsamic vinegar 2 tbsp red wine vinegar2 vines cherry tomatoes, roasted in a hot oven until blistered12 sun-dried tomatoes in oil, roughly slicedhandful rocket leaves salt and freshly ground black pepper 2 tbsp olive oil 250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig 200g/7oz heritage tomatoes, chopped into chunks 30g/1oz fresh basil 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 vines cherry tomatoes, roasted in a hot oven until blistered 12 sun-dried tomatoes in oil, roughly sliced handful rocket leaves salt and freshly ground black pepper Method Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving.
Simple salsa verde recipe
 A simple salsa verde that's easy to whip up and will turn a simple chicken breast or fish fillet into something special. It's also delicious on new potatoes, salads and steaks. 4 anchovy fillets1 tbsp capers, roughly chopped1 garlic clove, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 garlic clove, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.)Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine.Stir in the parsley and basil and season to taste with salt and black pepper. Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper.
Courgette, chilli and anchovy pasta recipe
 The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing. 200g/7oz orechiette or other pastaextra virgin olive oil, for cooking6 whole anchovies3 cloves garlic, crushedpinch dried chilli flakes3 large courgettes, coarsely gratedsea salt and freshly ground black pepperParmesan, finely grated, to serve 200g/7oz orechiette or other pasta extra virgin olive oil, for cooking 6 whole anchovies 3 cloves garlic, crushed pinch dried chilli flakes 3 large courgettes, coarsely grated sea salt and freshly ground black pepper Parmesan, finely grated, to serve Method Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften.Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes.When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce.To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper.
Green goddess dressing recipe
 This vibrant salad dressing will add perfect pep to your lunch with green herbs, tangy soured cream and fresh lemon. 30g/1oz fresh flatleaf parsley10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juicesea salt and freshly cracked black pepper 30g/1oz fresh flatleaf parsley 10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juice sea salt and freshly cracked black pepper Method Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Recipe tips This recipe is extremely versatile when it comes to herb usage. Use whatever you have to hand but be mindful of the dominancy of some herbs – such as mint, tarragon and chives – and their overpowering nature. Find a nice balance of flavours that allows all of them to shine.
Parsley sauce recipe
 An easy parsley sauce recipe to accompany fish or boiled ham. It's a classic British comfort food, quite mild and creamy, but when made with really fresh parsley it will taste amazing. 40g/2oz butter40g/2oz plain flour500ml/17fl oz milksalt and white pepper4 tbsp finely chopped parsley 40g/2oz butter 40g/2oz plain flour 500ml/17fl oz milk salt and white pepper 4 tbsp finely chopped parsley Method Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes.Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added.Simmer gently for 5 minutes and season with salt and white pepper.Stir in the parsley and serve. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Simmer gently for 5 minutes and season with salt and white pepper. Simmer gently for 5 minutes and season with salt and white pepper. Stir in the parsley and serve. Stir in the parsley and serve.
Baked scallops with sea herbs and breadcrumbs recipe
 This impressive cheffy starter is perfect for seafood lovers – you can use any sea herbs that are available to you. 4 medium or large half-shell scallops, cleanedlight olive oil, for frying2 garlic cloves, finely crushedsmall handful samphire, salty fingers or sea purslane75ml/2½fl oz albariño white wine1–2 slices of 2-day-old bread, blended into breadcrumbshandful fresh flatleaf parsley, finely choppedsea salt 4 medium or large half-shell scallops, cleaned light olive oil, for frying 2 garlic cloves, finely crushed small handful samphire, salty fingers or sea purslane 75ml/2½fl oz albariño white wine 1–2 slices of 2-day-old bread, blended into breadcrumbs handful fresh flatleaf parsley, finely chopped sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops.Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy.Stir in the parsley, then transfer the mixture to a bowl.Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Stir in the parsley, then transfer the mixture to a bowl. Stir in the parsley, then transfer the mixture to a bowl. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately.
Rack of lamb with a herb crust recipe
 The rack is one of the most expensive cuts of lamb, but the meat is so tender and delicious it’s worth splashing out once in a while. This looks really impressive, and it’s not difficult to cook. Racks are usually sold French-trimmed, which means that the fat is neatly trimmed off the bones, making the dish look pleasingly cheffy. The meat is best served pink under its crunchy, herby crust. 2 racks of lamb, French trimmed, fat scored40g/1½oz fresh white breadcrumbs3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper 2 racks of lamb, French trimmed, fat scored 40g/1½oz fresh white breadcrumbs 3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.
Ginger, apple and fennel shots recipe
 A fresh and zingy soft drink that can be served as a mock slammer shot with salt and lime. Each serving (excluding lime and salt) provides 25 kcal, 0g protein, 5.7g carbohydrate (of which 5.1g sugars), 0g fat (of which 0g saturates), 0.6g fibre and 0g salt. 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced300ml/10fl oz cloudy apple juice salt, to taste (optional)2 limes, cut into wedges (optional) 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced 300ml/10fl oz cloudy apple juice salt, to taste (optional) 2 limes, cut into wedges (optional) Method Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime.
Maple grilled carrots and hazelnut vinaigrette recipe
Maple grilled carrots with yoghurt, mint and hazelnut vinaigrette A fantastic mix of sweet and savoury makes for the perfect barbecue salad. These firm but tender smoky maple carrots are served with creamy yoghurt and a hazelnut vinaigrette. A perfect veggie-centric dish or a interesting side to go with meats. 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted2 tbsp olive oil 2 tbsp maple syrup or honeysalt and freshly ground black pepper 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted 2 tbsp olive oil 2 tbsp maple syrup or honey salt and freshly ground black pepper 1 tsp Dijon mustard 2 tbsp white wine vinegar50ml/2fl oz olive oil20g/1oz toasted hazelnuts, crushed 1 tsp Dijon mustard 2 tbsp white wine vinegar 50ml/2fl oz olive oil 20g/1oz toasted hazelnuts, crushed 200g/7oz yoghurt 25g/2½oz picked mint leaves 200g/7oz yoghurt 25g/2½oz picked mint leaves Method Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves.