ademchaoua/GeneralTextCorpus huggingface dataset:
Borlotti bean and chestnut soup recipe
 A creamy and warming winter soup that's substantial enough for lunch or dinner. 2 tbsp olive oil 1 onion, finely chopped4 celery sticks, finely chopped1 carrot, peeled and finely chopped2 garlic cloves, minced 1 red chilli, finely chopped1 rosemary sprig400g tin borlotti beans, drained and rinsed200g/7oz cooked chestnuts, roughly chopped1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, minced 1 red chilli, finely chopped 1 rosemary sprig 400g tin borlotti beans, drained and rinsed 200g/7oz cooked chestnuts, roughly chopped 1 litre/1¾ pints chicken or vegetable stock 50g/1¾oz Parmesan rinds 1 bay leaf 50g/1¾oz Parmesan, grated, to serve 25g/1oz buttersmall handful small wild mushrooms 3 sage leaves100g/3½oz cavolo nero, shreddedsalt and freshly ground black pepper 25g/1oz butter small handful small wild mushrooms 3 sage leaves 100g/3½oz cavolo nero, shredded salt and freshly ground black pepper Method To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency.To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. To make the soup, heat the oil in a frying pan and gently fry the onion, celery, carrot, garlic, chilli and rosemary for 10 minutes, or until the vegetables have softened. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. Add the beans and chestnuts and cover with the stock. Add the Parmesan rinds and bay leaf. Cook for 30 minutes, remove the rosemary sprig, bay leaf and Parmesan rind and blend in a food processor or blender to a thick consistency. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. To make the garnish, heat the butter in a small frying pan and fry the mushrooms and sage leaves until the mushrooms are cooked. Add the cavolo nero, season with salt and pepper and cook until wilted. Serve the soup with the garnish and a generous amount of grated Parmesan. Serve the soup with the garnish and a generous amount of grated Parmesan.
Plaice steak, buttered mash and summer veg recipe
 Creamy garlic mash and buttery summer vegetables are the perfect accompaniments to Matt Tebbutt’s plaice steaks. 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashedfew fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour½ lemon 200g/7oz unsalted butter 150ml/¼ pt whole milk 150ml/¼ pt double cream 1 bay leaf 1 garlic clove, smashed few fresh thyme sprigs 500g/1lb 2oz mashed potato, bought or home-made 2 plaice steaks (300g/10½oz each), on the bone 50g/1¾oz plain flour ½ lemon 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped1 Little Gem lettuce, leaves separated 4 baby courgettes 200g/7oz fresh peas 100g/3½oz broad beans, double podded ½ cucumber, diced 6 radishes 30g/1oz unsalted butter 200ml/⅓pt chicken stock 1 bay leaf small bunch fresh thyme 2 tbsp chervil, chopped 1 Little Gem lettuce, leaves separated Method Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables.
How to cook runner beans recipe
Preparation tips Before cooking, wash the beans thoroughly and trim the stalk tops. Some people tail the beans too, but this isn’t necessary – the pointy tails are perfectly edible. You may see beans on sale called ‘stringless beans’ – you won’t need to de-string the tough sides with this variety. Most runner beans have a better texture if the strings are removed from each side with a sharp vegetable peeler. Because they tend to have tougher edible pods than other green beans, they’re best cut into fine slices or thumb-length pieces rather than being served whole. Best cooking methods Blanch: this is ideal for preserving the beans’ vibrant colour and texture. Bring a large saucepan of water to the boil and add a pinch of bicarbonate of soda. Boil thinly sliced beans for 2–3 minutes, or larger pieces for 4 minutes, then immediately plunge them into ice-cold water. This method is great for salads or stir fries. Steam: retain more nutrients by steaming for 4–5 minutes until tender but still slightly firm. Squeeze over lemon juice while still warm and season with salt just before serving. These are a wonderful side to fish, or try tossing through grains with a herby dressing. Sautée: toss sliced runner beans in a hot pan with olive oil and a pinch of salt. Cook for 5–7 minutes until they develop a slight char. Serve alongside roasted meats or veggie centrepieces. Boil: if you prefer beans without any bite, boil them in well-salted water for 6–8 minutes until tender. Drain well and toss with butter and olive oil before serving. Roast: lightly coat runner beans in olive oil, season with salt and pepper, then roast at 200C/180C Fan/Gas 6 for 10-15 minutes for crispy edges and deep green pods. These slightly smoked beans are delicious alongside seafood or baked feta. BBQ: in the summer, runner beans are great cooked on the BBQ. De-string them but keep them whole – this will prevent them from falling through holes in the grill. Lightly brush with oil and season with salt, then grill for 2-3 minutes each side until striped. Roughly chop, then serve alongside grilled halloumi or white fish. Flavour pairings Runner beans pair well with garlic, lemon, butter and tender green herbs (basil, dill, parsley and coriander). They complement tomatoes, pancetta, feta and toasted almonds. For a quick runner bean salad, try tossing them with chopped tomatoes, vinaigrette or pesto.
Thoran recipe
 Originating in Kerala, thoran is a dry vegetable curry made with a mix of fresh vegetables and coconut. It’s traditionally served with an array of other dishes as part of a vegan or vegetarian feast. 1 tbsp coconut oil1 tsp mustard seeds1 tsp cumin seedshandful curry leaves1 small onion, finely chopped 3 garlic cloves, finely chopped2 green chillies, finely chopped2 tbsp chopped coriander stems15g/½oz fresh root ginger, peeled and finely chopped½ tsp ground turmeric½ pointed green cabbage, finely shredded2 large carrots, peeled and julienned200g/7oz runner beans, de-stringed and cut into thin strips2 tbsp desiccated or fresh shredded coconutsalt and freshly ground black pepper 1 tbsp coconut oil 1 tsp mustard seeds 1 tsp cumin seeds handful curry leaves 1 small onion, finely chopped 3 garlic cloves, finely chopped 2 green chillies, finely chopped 2 tbsp chopped coriander stems 15g/½oz fresh root ginger, peeled and finely chopped ½ tsp ground turmeric ½ pointed green cabbage, finely shredded 2 large carrots, peeled and julienned 200g/7oz runner beans, de-stringed and cut into thin strips 2 tbsp desiccated or fresh shredded coconut salt and freshly ground black pepper sliced green chilliesfresh coriander leaves sliced green chillies fresh coriander leaves Method Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using.
Miso soup recipe
Spring miso soup Miso soup is deliciously savoury and comforting. With a good quality stock, this dish takes only a few minutes. 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder800ml/1½ pints boiling water4 asparagus spears or spring onions2 tbsp white or red miso paste1 tbsp mirin (sweet rice wine)1 tbsp soy sauce200g/7oz silken tofu, cubed 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder 800ml/1½ pints boiling water 4 asparagus spears or spring onions 2 tbsp white or red miso paste 1 tbsp mirin (sweet rice wine) 1 tbsp soy sauce 200g/7oz silken tofu, cubed Method Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.Serve in small lacquered soup bowls. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling. Serve in small lacquered soup bowls. Serve in small lacquered soup bowls.
Apple and rhubarb muffins recipe
 Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn. 6 tbsp sunflower oil200g/7oz soft brown sugar1 free-range egg, beaten250ml/9fl oz buttermilk1½ tsp vanilla extract85g/3oz rhubarb, cut into 1cm/½in pieces85g/3oz apple, peeled, cored and diced55g/2oz walnuts, chopped 1 tbsp baking powder250g/9oz plain flour, sifted 55g/1oz oat bran 6 tbsp sunflower oil 200g/7oz soft brown sugar 1 free-range egg, beaten 250ml/9fl oz buttermilk 1½ tsp vanilla extract 85g/3oz rhubarb, cut into 1cm/½in pieces 85g/3oz apple, peeled, cored and diced 55g/2oz walnuts, chopped 1 tbsp baking powder 250g/9oz plain flour, sifted 55g/1oz oat bran 1 tbsp demerara sugar¼ tsp ground cinnamon¼ tsp ground nutmeg 1 tbsp demerara sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg Method Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.
Fig caprese with frozen grated pickles recipe
 A refreshing and innovative caprese salad of fresh figs with mozzarella topped with frozen grated pickle. 2 large mozzarella or burrata6 ripe figs, quartered2 tbsp olive oilsmall bunch fresh basil, leaves left whole1 large pickled gherkins (or jalapenos), frozenpinch sea salt 2 large mozzarella or burrata 6 ripe figs, quartered 2 tbsp olive oil small bunch fresh basil, leaves left whole 1 large pickled gherkins (or jalapenos), frozen pinch sea salt Method On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves On a large platter tear over the mozzarella or burrata. Scatter over the figs quarters. Drizzle of the olive oil and sprinkle of sea salt. Scatter over the whole fresh basil leaves Take the frozen gherkin, and grate over the entire dish. Take the frozen gherkin, and grate over the entire dish.
Berry sea moss chia pudding recipe
 Berries, yoghurt, sea moss and chia seeds make for a refreshing and healthy start to the day. 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk85g/3oz coconut yoghurt1 tbsp agave syrup or maple syrup2 tbsp strawberry sea moss gel100g/3½oz chia seeds1 tsp vanilla extract40g/1½oz coconut chips, to garnish100g/3½oz raspberries, to garnish 150g/5½oz blackberries, blueberries or strawberries 200ml/7fl oz oat milk 85g/3oz coconut yoghurt 1 tbsp agave syrup or maple syrup 2 tbsp strawberry sea moss gel 100g/3½oz chia seeds 1 tsp vanilla extract 40g/1½oz coconut chips, to garnish 100g/3½oz raspberries, to garnish 150g/5½oz fresh raspberries2 tbsp lemon juice2 tbsp strawberry sea moss gel 150g/5½oz fresh raspberries 2 tbsp lemon juice 2 tbsp strawberry sea moss gel Method To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge.For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. To make the berry sea moss chia pudding, in a blender, blend the mix of berries, oat milk, coconut yogurt, agave syrup and sea moss gel together into a liquid smoothie. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. Add the chia seeds, mix well then leave to bloom for at least 3–4 hours (ideally overnight), in the fridge. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. For the coulis, blend the raspberries, lemon juice and sea moss gel together. Layer small glasses or pots with the chia pudding and coulis. Top with coconut chips and raspberries to decorate. Top with coconut chips and raspberries to decorate.
Rumicillin recipe
 A sweet and sour rum cocktail to celebrate world rum day. 100g/3½oz caster sugar2 tbsp grated ginger1 tsp lemon zest 100g/3½oz caster sugar 2 tbsp grated ginger 1 tsp lemon zest 50ml/2fl oz rhum agricole (sugarcane juice rum)2 tbsp lemon Juice2 tbsp honey and ginger syrup 50ml/2fl oz rhum agricole (sugarcane juice rum) 2 tbsp lemon Juice 2 tbsp honey and ginger syrup Method To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. To make the ginger lemon brittle, melt the sugar in a pan over medium heat until fully dissolved. Add the grated ginger and lemon zest. Stir constantly until mixed through. Pour immediately onto parchment paper ensuring it is as thin as possible. Leave to set. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Meanwhile, to make the cocktail, pour the rhum agricole, lemon juice and honey ginger syrup into a cocktail shaker. Shake with ice. Strain into a nick and nora glass and garnish with the brittle. Strain into a nick and nora glass and garnish with the brittle.
Jersey Royal potato with shrimp and orange butter recipe
Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter This simple potato side dish is extra special as it’s covered in a shrimp and orange butter before serving. 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice onlypinch mace pinch cayenne pepper 1 tbsp brown shrimps1 blood orange, segmented and finely chopped1 tsp chopped fresh tarragon1 tbsp snipped fresh chives 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice only pinch mace pinch cayenne pepper 1 tbsp brown shrimps 1 blood orange, segmented and finely chopped 1 tsp chopped fresh tarragon 1 tbsp snipped fresh chives 4 small Jersey Royal potatoes, scrubbed1 small bay leaf salt 4 small Jersey Royal potatoes, scrubbed 1 small bay leaf salt 4 asparagus spears pinch sugar 25g/1oz unsalted buttersalt 4 asparagus spears pinch sugar 25g/1oz unsalted butter salt Method To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender.To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce.