ademchaoua/GeneralTextCorpus huggingface dataset:
Pasta with chilli, bacon and tomato sauce recipe
 This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks. 130g/5oz guanciale (cured pork cheeks), cut into small cubes1 small onion, finely chopped3-4 tbsp extra virgin olive oil1 hot dried red chilli, finely chopped2 tbsp dry white wine500g/1lb 2oz San Marzano tomatoes, cut into quarters400g/14oz bucatini pasta80g/3oz pecorino, freshly grated 130g/5oz guanciale (cured pork cheeks), cut into small cubes 1 small onion, finely chopped 3-4 tbsp extra virgin olive oil 1 hot dried red chilli, finely chopped 2 tbsp dry white wine 500g/1lb 2oz San Marzano tomatoes, cut into quarters 400g/14oz bucatini pasta 80g/3oz pecorino, freshly grated Method For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Recipe tips Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.
Winter salad recipe
 This crunchy winter slaw is a delicious, and healthy, accompaniment for leftover roast beef. Each serving provides 400kcal, 6g protein, 16g carbohydrate (of which 16g sugars), 31g fat (of which 3g saturates), 11g fibre and 0.2g salt. ¼ red cabbage, finely sliced¼ green cabbage, finely sliced2 carrots, peeled and cut into matchstickshandful walnuts, out of their shells, roughly chopped4 tbsp walnut oil1 tbsp sherry or red wine vinegar½ tsp Dijon mustardsalt and freshly ground black pepper ¼ red cabbage, finely sliced ¼ green cabbage, finely sliced 2 carrots, peeled and cut into matchsticks handful walnuts, out of their shells, roughly chopped 4 tbsp walnut oil 1 tbsp sherry or red wine vinegar ½ tsp Dijon mustard salt and freshly ground black pepper Method Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.To serve, pile onto a serving plate. Place the sliced cabbage, carrots and walnuts into a large bowl. Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. To serve, pile onto a serving plate. To serve, pile onto a serving plate.
Sun-blushed tomato and feta salad recipe
 A wonderfully simple side salad that still delivers on flavour. Make sure to use good quality feta - it's worth it. 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved2 tbsp olive oil or oil drained from the sun-blushed tomatoes150g/5½oz good-quality feta cheese, crumbled into small chunks 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved 2 tbsp olive oil or oil drained from the sun-blushed tomatoes 150g/5½oz good-quality feta cheese, crumbled into small chunks Method Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Recipe tips Tip 1: To make your own ‘sun’-blushed tomatoes, arrange tomato halves on a baking tray, sprinkle with salt and pepper and a little olive oil and cook at 75C/55C fan/Gas ¼ for about 6 hours. Tip 2: Once assembled, this keeps, covered, in the fridge for 1–2 days.
Spicy stuffed pitta recipe
 A super quick, warm pitta sandwich of lightly spiced courgette slices and juicy tomatoes. Each serving provides 484kcal, 14g protein, 47g carbohydrate (of which 8g sugars), 26g fat (of which 4g saturates), 6g fibre and 0.8g salt. 1 tbsp cumin seeds1 tbsp coriander seed1 tbsp garam masala3 tbsp groundnut oil 1 courgette300g/10½oz cherry tomatoes2 pitta breads 1 tbsp cumin seeds 1 tbsp coriander seed 1 tbsp garam masala 3 tbsp groundnut oil 1 courgette 300g/10½oz cherry tomatoes 2 pitta breads Method Preheat the grill.Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil.Thinly slice the courgettes and mix with the spice oil.Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes.Toast the pitta bread under the grill.Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Preheat the grill. Preheat the grill. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Thinly slice the courgettes and mix with the spice oil. Thinly slice the courgettes and mix with the spice oil. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Toast the pitta bread under the grill. Toast the pitta bread under the grill. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice.
Hot chorizo and mozzarella sandwich recipe
 Melting mozzarella, hot chorizo and baby spinach leaves in a baguette: sandwiches don’t get better than this. 130g/4½ oz chorizo sausage, sliced on the diagonal150g/5½ oz mozzarella ball, sliced into discsfreshly ground black pepper½ baguette, sliced along one side and pulled aparthandful baby spinach leaves 130g/4½ oz chorizo sausage, sliced on the diagonal 150g/5½ oz mozzarella ball, sliced into discs freshly ground black pepper ½ baguette, sliced along one side and pulled apart handful baby spinach leaves Method Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage.Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top.Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper.Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist.Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little.Slice the baguette in half and serve immediately. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Slice the baguette in half and serve immediately. Slice the baguette in half and serve immediately.
Scampi po’ boy recipe
 The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich. 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated1 tsp English mustard or horseradish sauce2–3 tbsp mayonnaise1–2 tsp lemon juicesalt, to taste 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated 1 tsp English mustard or horseradish sauce 2–3 tbsp mayonnaise 1–2 tsp lemon juice salt, to taste 8–10 pieces frozen scampi4 Little Gem lettuce leaves (or shredded iceberg lettuce)1 tomato, sliced2 mini-baguettes, cut in half horizontallysliced gherkin (optional)hot sauce, such as Tabasco or Crystal, to taste 8–10 pieces frozen scampi 4 Little Gem lettuce leaves (or shredded iceberg lettuce) 1 tomato, sliced 2 mini-baguettes, cut in half horizontally sliced gherkin (optional) hot sauce, such as Tabasco or Crystal, to taste Method To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften.Cook the scampi according to the packet instructions until hot and crisp.Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. Cook the scampi according to the packet instructions until hot and crisp. Cook the scampi according to the packet instructions until hot and crisp. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Recipe tips If you don’t have celeriac, you can omit it and add ½ a crushed clove of garlic, ½ a chopped gherkin and 1 chopped spring onion to the mayonnaise. Season with celery salt, if you have it. (These are good additions even if you do have celeriac.)
Italian-style chopped salad recipe
Italian-style chopped salad with ricotta Juicy, sun-soaked tomatoes are accented with pops of heat from the red onion and salty capers in this laid-back Italian-style salad. 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped½ small red onion, finely chopped 1 tbsp baby capers in brine, drained3 tbsp extra virgin olive oilhandful fresh basil leaves, roughly chopped, plus a few left whole for garnishhandful fresh mint leaves, roughly chopped, plus a few left whole for garnish150g/5½oz ricottasalt and freshly cracked black pepper 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped ½ small red onion, finely chopped 1 tbsp baby capers in brine, drained 3 tbsp extra virgin olive oil handful fresh basil leaves, roughly chopped, plus a few left whole for garnish handful fresh mint leaves, roughly chopped, plus a few left whole for garnish 150g/5½oz ricotta salt and freshly cracked black pepper flatbread flatbread Method Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like.
Roasted red pepper and artichoke salad recipe
 This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side. 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped2 tsp shredded fresh basil leaves2 tsp balsamic vinegarsalt and freshly ground black pepper 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped 2 tsp shredded fresh basil leaves 2 tsp balsamic vinegar salt and freshly ground black pepper Method Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Recipe tips The salad can be stored, covered, in the fridge for 1–2 days.
Chopped salad with peanuts recipe
 This no-cook salad brings sweet, sour and heat flavours. It's a lovely lunch for one or a side dish to go with rice and curry for two. 1 tomato, finely chopped4 tbsp finely chopped cucumber1 green chilli, finely chopped2 tbsp finely chopped onionhandful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped1 heaped tbsp desiccated coconut¼ tsp grated gingersalt, to taste 1 tomato, finely chopped 4 tbsp finely chopped cucumber 1 green chilli, finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped 1 heaped tbsp desiccated coconut ¼ tsp grated ginger salt, to taste 1 tsp vegetable oil¼ tsp black mustard seedsfew curry leaves1 tbsp lemon juice, or to taste 1 tsp vegetable oil ¼ tsp black mustard seeds few curry leaves 1 tbsp lemon juice, or to taste Method To make the salad, mix together all the ingredients in a bowl.To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary.
Tomato salad recipe recipe
 Tomatoes are a great addition to almost any salad but when in season they deserve to be the star of the show. Make sure your tomatoes are at room temperature for maximum flavour. This tomato salad works perfectly with most varieties and with any size or colour, so is ideal if you have a glut in the garden. Each side serving provides 93 kcal, 1.2g protein, 4.8g carbohydrate (of which 4.6g sugars), 7.1g fat (of which 1g saturates), 1.9g fibre and 0.01g salt. 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish)1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz)salt and freshly ground black pepper 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish) 1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz) salt and freshly ground black pepper Method Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Recipe tips If using the same type of tomato, I like to cut them all the same way either in chunks or slices, but if using a mix it works well to cut some into slices and some into wedges to produce an attractive assortment of shapes.
Peanut, ginger and chocolate barfi recipe
 Barfi is a dense, milky, Indian fudge. Maunika Gowardhan combines peanut, ginger and chocolate in these moreish little treats! You will need a 28x20cm/11x8in baking dish to make this recipe. 20g/¾oz unsalted butter400g/14oz condensed milk100ml/3½fl oz double cream4 tbsp smooth peanut butter200g/7oz milk powder80g/3oz stem ginger, roughly chopped60g/2¼oz flaked almonds75g/2½oz dark chocolate chips 20g/¾oz unsalted butter 400g/14oz condensed milk 100ml/3½fl oz double cream 4 tbsp smooth peanut butter 200g/7oz milk powder 80g/3oz stem ginger, roughly chopped 60g/2¼oz flaked almonds 75g/2½oz dark chocolate chips Method Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix.Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Recipe tips Barfi is easy to make but give yourself plenty of time to allow it to cool and set in the fridge.