ademchaoua/GeneralTextCorpus huggingface dataset:
Slow roast belly of lamb recipe
 Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued. about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary3 tbsp yellow mustard seeds3 tbsp fennel seeds2 tbsp garlic salt2 tbsp celery salt5 tbsp olive oil about 600g/1lb 5oz belly or breast of lamb, unrolled 4 tbsp chopped rosemary 3 tbsp yellow mustard seeds 3 tbsp fennel seeds 2 tbsp garlic salt 2 tbsp celery salt 5 tbsp olive oil Method Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.Combine the chopped herbs and spices in a bowl with the oil.Rub the mixture into all the scored gaps of the meat and place in a roasting tin.Preheat a grill or griddle to high.Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.Roast for one hour 30 minutes, or until cooked through.If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern. Combine the chopped herbs and spices in a bowl with the oil. Combine the chopped herbs and spices in a bowl with the oil. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Rub the mixture into all the scored gaps of the meat and place in a roasting tin. Preheat a grill or griddle to high. Preheat a grill or griddle to high. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring. Roast for one hour 30 minutes, or until cooked through. Roast for one hour 30 minutes, or until cooked through. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes.
Bacon, mozzarella, and mushroom pizza recipe
 150g/5½oz plain flour50ml/2fl oz water2 tbsp olive oilpinch salt 150g/5½oz plain flour 50ml/2fl oz water 2 tbsp olive oil pinch salt 1 tin plum tomatoes3 tbsp olive oil1 garlic clove, finely chopped25g/1oz parsley chopped25g/1oz basil choppedsalt and freshly ground black pepper 1 tin plum tomatoes 3 tbsp olive oil 1 garlic clove, finely chopped 25g/1oz parsley chopped 25g/1oz basil chopped salt and freshly ground black pepper 50g/1¾oz crispy fried bacon lardons50g/1¾oz smoked mozzarella ripped50g/1¾oz marinated mushrooms 50g/1¾oz crispy fried bacon lardons 50g/1¾oz smoked mozzarella ripped 50g/1¾oz marinated mushrooms Method Preheat the oven to 200C/400F/Gas 6.To make the base, in a large bowl mix the flour, water, oil and salt to form a dough.Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round.Heat a small frying pan and cook for two minutes on each side.To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper.Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper.Bake in the oven for five minutes until the cheese has melted. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. To make the base, in a large bowl mix the flour, water, oil and salt to form a dough. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round. Heat a small frying pan and cook for two minutes on each side. Heat a small frying pan and cook for two minutes on each side. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper. Bake in the oven for five minutes until the cheese has melted. Bake in the oven for five minutes until the cheese has melted.
Chilli recipe
 2 tbsp olive oil1kg/2lb 2oz beef mince2 onions, finely diced2 cloves garlic, finely diced1 stick celery, finely diced2 chillies, finely diced1 bay leaf1 tbsp ground cumin1 tbsp ground coriander1 tbsp dried oregano1 tbsp paprika2 tsp cayenne1 tsp ground cinnamon1 tsp ground black pepper1 tbsp tomato purée400g/14oz tinned tomatoes250ml/9fl oz beef stock25g/1oz dark chocolate, finely chopped400g/14oz tinned red kidney beans, rinsed and drainedsmall bunch coriander leaves, roughly chopped 2 tbsp olive oil 1kg/2lb 2oz beef mince 2 onions, finely diced 2 cloves garlic, finely diced 1 stick celery, finely diced 2 chillies, finely diced 1 bay leaf 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp dried oregano 1 tbsp paprika 2 tsp cayenne 1 tsp ground cinnamon 1 tsp ground black pepper 1 tbsp tomato purée 400g/14oz tinned tomatoes 250ml/9fl oz beef stock 25g/1oz dark chocolate, finely chopped 400g/14oz tinned red kidney beans, rinsed and drained small bunch coriander leaves, roughly chopped basmati rice basmati rice Method Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.Add all the spices and fry for one minute.Return the beef to the pan and stir to combine.Add the tomato purée, tinned tomatoes and stock and bring to the boil.Reduce the heat and simmer for 1-1½ hours until very tender.Add the chocolate and kidney beans and simmer for a further five minutes until hot through.Check the seasoning before adding the coriander leaves and serving. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden. Add all the spices and fry for one minute. Add all the spices and fry for one minute. Return the beef to the pan and stir to combine. Return the beef to the pan and stir to combine. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Add the tomato purée, tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for 1-1½ hours until very tender. Reduce the heat and simmer for 1-1½ hours until very tender. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Add the chocolate and kidney beans and simmer for a further five minutes until hot through. Check the seasoning before adding the coriander leaves and serving. Check the seasoning before adding the coriander leaves and serving.
Oven-dried tomatoes recipe
 18 ripe plum tomatoessea salt 6 cloves garlic, crushed with a little salt8 tbsp chopped oreganofreshly ground black pepperextra virgin olive oil 18 ripe plum tomatoes sea salt 6 cloves garlic, crushed with a little salt 8 tbsp chopped oregano freshly ground black pepper extra virgin olive oil Method Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes.
Linguine with chilli crab recipe
 225g/8oz dried linguine15ml-1 tbsp chilli oil2 cloves garlic, chopped1 large red chilli, finely chopped2 tbsp flat leaf parsley, chopped170g/6oz tin white crab meatjuice of 1 lemon30-45ml/2-3 tbsp olive oil 225g/8oz dried linguine 15ml-1 tbsp chilli oil 2 cloves garlic, chopped 1 large red chilli, finely chopped 2 tbsp flat leaf parsley, chopped 170g/6oz tin white crab meat juice of 1 lemon 30-45ml/2-3 tbsp olive oil Method Place the linguine into a pan of boiling, salted water.Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes.Stir in the lemon juice and olive oil.Drain the pasta and stir through the chilli crab sauce. Serve immediately. Place the linguine into a pan of boiling, salted water. Place the linguine into a pan of boiling, salted water. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. Stir in the lemon juice and olive oil. Stir in the lemon juice and olive oil. Drain the pasta and stir through the chilli crab sauce. Serve immediately. Drain the pasta and stir through the chilli crab sauce. Serve immediately.
Baked courgette with parmesan recipe
 This super-simple supper is a delicious take on soufflé. It can be made without the bacon for a tasty vegetarian tea. dash vegetable oil, for greasing1 medium courgette, trimmed, grated1 rasher cooked bacon, chopped1 heaped tbsp plain yoghurt25g/1oz feta1 heaped tbsp grated parmesanpinch ground black pepper1 free-range egg, beaten2 tomatoes, sliced, to serve (optional) dash vegetable oil, for greasing 1 medium courgette, trimmed, grated 1 rasher cooked bacon, chopped 1 heaped tbsp plain yoghurt 25g/1oz feta 1 heaped tbsp grated parmesan pinch ground black pepper 1 free-range egg, beaten 2 tomatoes, sliced, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon.In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired. Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired.
Lemon and coriander roast potatoes recipe
 Crispy, golden and fluffy inside – these lemon and coriander roasties are a wonderful twist on the traditional. 6 Cyprus potatoes, peeled and cut into large chunks2 tsp coriander seeds100ml/3½fl oz olive oil2 lemons, juice only6 garlic clovessea salt and freshly ground black pepper 6 Cyprus potatoes, peeled and cut into large chunks 2 tsp coriander seeds 100ml/3½fl oz olive oil 2 lemons, juice only 6 garlic cloves sea salt and freshly ground black pepper Method Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6.Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer.Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over. Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over.
Beef Madras recipe
 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them)5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped2 garlic cloves, peeled and sliced¼ tsp turmeric¼ tsp salt½ tsp ground cumin½ tsp ground coriander2 tsp tomato purée½ tsp peeled and grated root gingerpinch of garam masala30g/1oz fresh coriander leaves, washed and chopped, to garnish 2 tbsp groundnut oil 2 green cardamoms (or black if you can get them) 5cm/2in length cassia bark or cinnamon stick 1 medium onion, peeled and sliced 255g/9oz rib-eye steak, trimmed and cut into thin strips 1 green chilli, chopped 2 garlic cloves, peeled and sliced ¼ tsp turmeric ¼ tsp salt ½ tsp ground cumin ½ tsp ground coriander 2 tsp tomato purée ½ tsp peeled and grated root ginger pinch of garam masala 30g/1oz fresh coriander leaves, washed and chopped, to garnish Method Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.Then add the turmeric, salt, cumin and coriander and stir for another minute.Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute. Tip in the onions and fry for 1 minute. Tip in the onions and fry for 1 minute. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes. Then add the turmeric, salt, cumin and coriander and stir for another minute. Then add the turmeric, salt, cumin and coriander and stir for another minute. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Mix in the ginger and sprinkle over the garam masala and the coriander leaves. Serve immediately with a naan or in hot pitta breads. Serve immediately with a naan or in hot pitta breads.
Coconut prawn soup with toasted sesame oil and chilli recipe
 ½ lime, juice only300ml/10½fl oz hot chicken stock 1 tbsp coconut cream2 tsp toasted sesame oil2 spring onions, choppedpinch chilli flakes70g/2½oz raw king prawnssmall handful fresh coriander leaves, to serve ½ lime, juice only 300ml/10½fl oz hot chicken stock 1 tbsp coconut cream 2 tsp toasted sesame oil 2 spring onions, chopped pinch chilli flakes 70g/2½oz raw king prawns small handful fresh coriander leaves, to serve Method Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions and chilli flakes into a small saucepan, bring to the boil and cook gently for eight minutes. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve. Add the prawns and bring back to boiling point, then remove from the heat and leave, covered, for 3-4 minutes, or until the prawns are completely cooked through. Spoon the mixture into a serving bowl, top with fresh coriander and serve.
Spicy fried sugar snaps recipe
 1 tbsp olive oil½ onion, chopped1 garlic clove½ chilli, seeds removed, chopped150g/5½oz sugar snap peassalt and freshly ground black pepper1 tbsp honey1 tbsp sesame seeds 1 tbsp olive oil ½ onion, chopped 1 garlic clove ½ chilli, seeds removed, chopped 150g/5½oz sugar snap peas salt and freshly ground black pepper 1 tbsp honey 1 tbsp sesame seeds Method Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Heat the oil in a frying pan over a medium heat. Add the onion, chilli and garlic and sauté for 2-3 minutes, until soft. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. Increase the heat and add the sugar snap peas and fry for three minutes, then season, to taste, with salt and freshly ground black pepper. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish. To serve, drizzle the honey over the sugar snaps, sprinkle the sesame seeds, mix well and transfer to a serving dish.