ademchaoua/GeneralTextCorpus huggingface dataset:
Chopped salad with feta and pomegranate recipe
 A fresh and tangy chopped salad with pops of sweet pomegranate seeds and salty feta. ¼ red cabbage, finely chopped½ pomegranate, seeds removed½ cucumber, finely chopped2 spring onions, finely chopped½ yellow pepper, finely chopped100g/3½oz fetasmall bunch fresh parsley, finely chopped small bunch fresh mint, finely choppedlemon, juice only2 tbsp olive oilsalt and freshly ground black pepper ¼ red cabbage, finely chopped ½ pomegranate, seeds removed ½ cucumber, finely chopped 2 spring onions, finely chopped ½ yellow pepper, finely chopped 100g/3½oz feta small bunch fresh parsley, finely chopped small bunch fresh mint, finely chopped lemon, juice only 2 tbsp olive oil salt and freshly ground black pepper Method Combine all the salad ingredients in a large serving bowl, adding lemon juice and olive oil to taste. Mix well and season with salt and pepper before serving. Combine all the salad ingredients in a large serving bowl, adding lemon juice and olive oil to taste. Combine all the salad ingredients in a large serving bowl, adding lemon juice and olive oil to taste. Mix well and season with salt and pepper before serving. Mix well and season with salt and pepper before serving.
Confit garlic recipe
 Poppy shows you how to make her delicious, buttery and smooth confit garlic. It’s perfect just as it is but can also be used in all sorts of recipes, like under the skin of roast chicken. 500g/1lb 2oz salted butter, cut into cubes7 bulbs garlic, peeledfew rosemary sprigs (optional)2 dried chillies (optional)pinch sea salt flakessourdough toast, to serve 500g/1lb 2oz salted butter, cut into cubes 7 bulbs garlic, peeled few rosemary sprigs (optional) 2 dried chillies (optional) pinch sea salt flakes sourdough toast, to serve Method Melt the butter gently in a saucepan over a low heat. Pour into a container and chill in the fridge to set until hard. Once set, make a hole in the corner and pour out the buttermilk. This can be saved for use in another recipe. Preheat the oven to 130C/120C Fan/Gas ¾.Place the garlic in the bottom of an ovenproof dish and top with the butter, rosemary and chillies (if using) and sprinkle over the salt. Roast in the oven for 1½ hours. Keep checking on the garlic to make sure it is not burning and give it a stir occasionally. If it looks like it’s cooking too fast then turn the oven temperature down.Once the garlic is golden and soft, remove the dish from the oven. Scoop out some garlic cloves, and spread them onto sourdough toast to serve. You can store the confit garlic covered in the clarified butter in the fridge for up to 3 days. Melt the butter gently in a saucepan over a low heat. Pour into a container and chill in the fridge to set until hard. Once set, make a hole in the corner and pour out the buttermilk. This can be saved for use in another recipe. Melt the butter gently in a saucepan over a low heat. Pour into a container and chill in the fridge to set until hard. Once set, make a hole in the corner and pour out the buttermilk. This can be saved for use in another recipe. Preheat the oven to 130C/120C Fan/Gas ¾. Preheat the oven to 130C/120C Fan/Gas ¾. Place the garlic in the bottom of an ovenproof dish and top with the butter, rosemary and chillies (if using) and sprinkle over the salt. Roast in the oven for 1½ hours. Keep checking on the garlic to make sure it is not burning and give it a stir occasionally. If it looks like it’s cooking too fast then turn the oven temperature down. Place the garlic in the bottom of an ovenproof dish and top with the butter, rosemary and chillies (if using) and sprinkle over the salt. Roast in the oven for 1½ hours. Keep checking on the garlic to make sure it is not burning and give it a stir occasionally. If it looks like it’s cooking too fast then turn the oven temperature down. Once the garlic is golden and soft, remove the dish from the oven. Once the garlic is golden and soft, remove the dish from the oven. Scoop out some garlic cloves, and spread them onto sourdough toast to serve. Scoop out some garlic cloves, and spread them onto sourdough toast to serve. You can store the confit garlic covered in the clarified butter in the fridge for up to 3 days. You can store the confit garlic covered in the clarified butter in the fridge for up to 3 days.
Green seasoning recipe
 A fresh and spicy green sauce that can be used in so many ways – from jazzing up mayo to marinades – or just use it as a dressing on its own. For this recipe you will need a food processor. 2 sprigs fresh thyme10g/⅓oz fresh bay leaf1 small bunch flatleaf parsley1 small bunch fresh coriander4 spring onions10 garlic cloves, peeled1 green chilli or 1 Scotch bonnet, depending on how much heat you like6 small Caribbean seasoning peppers (about 20g/¾oz), or a mix of red, yellow, and/or green mini sweet peppers½ white onion400ml/14fl oz cold pressed rapeseed oil, or any neutral oilsalt and freshly ground black pepper 2 sprigs fresh thyme 10g/⅓oz fresh bay leaf 1 small bunch flatleaf parsley 1 small bunch fresh coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 small Caribbean seasoning peppers (about 20g/¾oz), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml/14fl oz cold pressed rapeseed oil, or any neutral oil salt and freshly ground black pepper Method Add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde.Transfer to an airtight jar and store in the fridge for up to 2–3 weeks. Add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde. Add all the ingredients to a food processor and season to taste with salt and pepper. Blend to the consistency of a salsa verde. Transfer to an airtight jar and store in the fridge for up to 2–3 weeks. Transfer to an airtight jar and store in the fridge for up to 2–3 weeks.
Brussels sprouts with toasted almonds and bacon recipe
 This is a great way to serve sprouts. It would make a lovely side dish for the Christmas Day turkey or with cold cuts on Boxing Day. 4 slices smoked or unsmoked streaky bacon, roughly chopped1 banana shallot, thinly sliced2 garlic cloves, crushed250g/9oz Brussels sprouts, finely shredded30g/1oz toasted almonds, roughly chopped 4 slices smoked or unsmoked streaky bacon, roughly chopped 1 banana shallot, thinly sliced 2 garlic cloves, crushed 250g/9oz Brussels sprouts, finely shredded 30g/1oz toasted almonds, roughly chopped Method Heat a frying pan over medium heat and fry the bacon until crisp. Transfer to a plate lined with kitchen paper to drain.Add the shallot and garlic to the pan and cook for 2 minutes, until soft. Add the sprouts and cook for 3-4 minutes, until wilted, stirring occasionally. Return the bacon to the pan, add the almonds and cook through for 2 minutes. Serve immediately. Heat a frying pan over medium heat and fry the bacon until crisp. Transfer to a plate lined with kitchen paper to drain. Heat a frying pan over medium heat and fry the bacon until crisp. Transfer to a plate lined with kitchen paper to drain. Add the shallot and garlic to the pan and cook for 2 minutes, until soft. Add the sprouts and cook for 3-4 minutes, until wilted, stirring occasionally. Add the shallot and garlic to the pan and cook for 2 minutes, until soft. Add the sprouts and cook for 3-4 minutes, until wilted, stirring occasionally. Return the bacon to the pan, add the almonds and cook through for 2 minutes. Serve immediately. Return the bacon to the pan, add the almonds and cook through for 2 minutes. Serve immediately.
Whipped feta recipe
 Whipped feta is a delicious dip to serve with pitta or crudités, but it's also great drizzled over salads and sandwiches. 1 tbsp green seasoning (optional)50g/1¾oz carrot tops (reserve some to garnish), or herbs of your choice20g/¾oz chives2 tbsp extra-virgin olive oil, plus extra to drizzle200g/7oz feta150g/5½oz Greek yoghurt or labneh50g/1¾oz toasted sunflower and/or pumpkin seeds 1 tbsp green seasoning (optional) 1 tbsp green seasoning (optional) 50g/1¾oz carrot tops (reserve some to garnish), or herbs of your choice 20g/¾oz chives 2 tbsp extra-virgin olive oil, plus extra to drizzle 200g/7oz feta 150g/5½oz Greek yoghurt or labneh 50g/1¾oz toasted sunflower and/or pumpkin seeds Method In a food processor, combine the green seasoning, carrot tops and chives. With the motor running, drizzle in the olive oil until you have a chunky pesto-like texture. Transfer to a bowl and wash the food processor bowl.Put the feta and yogurt in the clean food processor and whizz until smooth. Season with salt and pepper.Serve the whipped feta with the green sauce swirled through and top with a little extra oil, black pepper, toasted seeds, any reserved carrot tops. In a food processor, combine the green seasoning, carrot tops and chives. With the motor running, drizzle in the olive oil until you have a chunky pesto-like texture. Transfer to a bowl and wash the food processor bowl. In a food processor, combine the green seasoning, carrot tops and chives. With the motor running, drizzle in the olive oil until you have a chunky pesto-like texture. Transfer to a bowl and wash the food processor bowl. Put the feta and yogurt in the clean food processor and whizz until smooth. Season with salt and pepper. Put the feta and yogurt in the clean food processor and whizz until smooth. Season with salt and pepper. Serve the whipped feta with the green sauce swirled through and top with a little extra oil, black pepper, toasted seeds, any reserved carrot tops. Serve the whipped feta with the green sauce swirled through and top with a little extra oil, black pepper, toasted seeds, any reserved carrot tops.
Vegetable pesto tart recipe
 A handy quick supper to have up your sleeve – vary the vegetables according to what you have in your fridge and store cupboard. 1 x 320g/11½oz ready-rolled puff pastry4 tbsp green pesto (or red pesto)¼ courgette, sliced¼ red pepper, sliced¼ yellow pepper, sliced ¼ green pepper, sliced1 jar asparagus1 jar artichoke hearts2 tbsp olive oil100g–150g/3½oz–5½oz cheddar, grated or dicedsalt and freshly ground black pepper 1 x 320g/11½oz ready-rolled puff pastry 4 tbsp green pesto (or red pesto) ¼ courgette, sliced ¼ red pepper, sliced ¼ yellow pepper, sliced ¼ green pepper, sliced 1 jar asparagus 1 jar artichoke hearts 2 tbsp olive oil 100g–150g/3½oz–5½oz cheddar, grated or diced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper and place the pastry on top. Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Put in the fridge while you prepare the vegetables.Heat a large griddle pan and put all the vegetables into a large bowl. Add the oil and season with salt and pepper.Cook the vegetables on the griddle pan until cooked through and char lines are formed. Lay the vegetables on top of the pesto and top with the cheese.Bake for 25–30 minutes. Serve in slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and place the pastry on top. Line a baking tray with baking paper and place the pastry on top. Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Put in the fridge while you prepare the vegetables. Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Put in the fridge while you prepare the vegetables. Heat a large griddle pan and put all the vegetables into a large bowl. Add the oil and season with salt and pepper. Heat a large griddle pan and put all the vegetables into a large bowl. Add the oil and season with salt and pepper. Cook the vegetables on the griddle pan until cooked through and char lines are formed. Cook the vegetables on the griddle pan until cooked through and char lines are formed. Lay the vegetables on top of the pesto and top with the cheese. Lay the vegetables on top of the pesto and top with the cheese. Bake for 25–30 minutes. Serve in slices. Bake for 25–30 minutes. Serve in slices.
Avocado chocolate mousse recipe
 Whizzed-up avocados and banana make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth. Each serving provides 367 kcal, 5.7g protein, 41g carbohydrate (of which 36g sugars), 18g fat (of which 4.9g saturates), 7.9g fibre and 0.63g salt. 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz)2 ripe bananas, peeled (prepared weight 210g/7½oz)80g/2¾oz good-quality cocoa powder2 tbsp vanilla extract1 tsp orange extract1 unwaxed orange, finely grated zest only120ml/4fl oz maple syrup10 Medjool dates, finely chopped100ml/3½fl oz milk (or almond milk) 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz) 2 ripe bananas, peeled (prepared weight 210g/7½oz) 80g/2¾oz good-quality cocoa powder 2 tbsp vanilla extract 1 tsp orange extract 1 unwaxed orange, finely grated zest only 120ml/4fl oz maple syrup 10 Medjool dates, finely chopped 100ml/3½fl oz milk (or almond milk) 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free)50g/1¾oz pecans, toasted and chopped50g/1¾oz macadamia nuts, toasted and chopped1 tsp sea salt flakes 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free) 50g/1¾oz pecans, toasted and chopped 50g/1¾oz macadamia nuts, toasted and chopped 1 tsp sea salt flakes Method Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve.
Tom Kerridge's peach melba overnight oats recipe
 Easy overnight oats are perfect as a healthy post-exercise breakfast. It's quick to prepare and ready-to-go when you are! Each serving provides 534 kcal, 26g protein, 66g carbohydrate, 17g fat, 8g fibre. 60g/2¼oz porridge oats½ tsp ground cinnamon1 tsp granulated sweetener60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin100ml/3½fl oz full-fat milk100g/3½oz fat-free Greek-style yoghurt50g/1¾oz raspberries1 tbsp flaked almonds, toasted1 tsp honey 60g/2¼oz porridge oats ½ tsp ground cinnamon 1 tsp granulated sweetener 60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin 100ml/3½fl oz full-fat milk 100g/3½oz fat-free Greek-style yoghurt 50g/1¾oz raspberries 1 tbsp flaked almonds, toasted 1 tsp honey Method Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight.In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl.Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving.
Sloe gin recipe
 Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. 450g/1lb sloes225g/8oz caster sugar1 litre/1¾ pint gin 450g/1lb sloes 225g/8oz caster sugar 1 litre/1¾ pint gin Method Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.Pour in the sugar and the gin, seal tightly and shake well.Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.Strain the sloe gin through muslin into a sterilised bottle. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Strain the sloe gin through muslin into a sterilised bottle. Strain the sloe gin through muslin into a sterilised bottle. Recipe tips You can make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking.
Smashed cucumber salad with feta and dill recipe
 Smashing cucumbers is a traditional Chinese cooking technique which helps release the water, increase crunch, intensify the flavour and allow the dressing to be quickly soaked up. For this recipe I have added a Mediterranean twist with the fresh zingy flavours of lemon, feta and herbs, making it a perfect refreshing side dish to a summer feast. 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled1 tbsp extra virgin olive oil salt and pepper 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled 1 tbsp extra virgin olive oil salt and pepper Method Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve.
Nigel Slater's gazpacho recipe
 This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish. ½ cucumber, peeled, roughly chopped1 large yellow pepper, de-seeded, roughly chopped1 large red pepper, de-seeded, roughly chopped6 ripe tomatoes, roughly chopped2 banana shallots, roughly chopped3 garlic cloves, roughly chopped100g/3½oz stale white bread, soaked in a little cold water3 tbsp olive oil2 tbsp sherry vinegar ½ cucumber, peeled, roughly chopped 1 large yellow pepper, de-seeded, roughly chopped 1 large red pepper, de-seeded, roughly chopped 6 ripe tomatoes, roughly chopped 2 banana shallots, roughly chopped 3 garlic cloves, roughly chopped 100g/3½oz stale white bread, soaked in a little cold water 3 tbsp olive oil 2 tbsp sherry vinegar Method Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.