ademchaoua/GeneralTextCorpus huggingface dataset:
Banana and toffee pudding recipe
 This easy take on banoffee pie is quick to make and provides sweet comfort on a winter evening. vegetable oil, for greasing2 tbsp ready-made toffee sauce1 ripe banana, peeled, sliced70g/3oz self-raising flour70g/3oz butter, softened70g/3oz caster sugar½ tsp mixed spice1 free-range egg, beatencustard, to serve vegetable oil, for greasing 2 tbsp ready-made toffee sauce 1 ripe banana, peeled, sliced 70g/3oz self-raising flour 70g/3oz butter, softened 70g/3oz caster sugar ½ tsp mixed spice 1 free-range egg, beaten custard, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish.Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration.Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana.Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish. Drizzle the toffee sauce evenly into the bottom of the dish. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard.
No-alcohol fizz recipe
Olly’s sham-pagne Celebrate without the booze and pour yourself a glass of this bubbly non-alcoholic fizz. It's light, floral, fragrant and not too sweet. By Olly Smith From Good Food Friday with Michel Roux Jr and Olly Smith Shopping list Ingredients 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water Method Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Related recipes Non-alcoholic frozen margarita By Miriam Nice Mocktail recipes (16) Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) Non-alcoholic sangria non-alcoholic cocktail recipes (16) Virgin Mary. By Ainsley Harriott non-alcoholic cocktail recipes (16) Elderflower collins. By Jack Wakelin elderflower recipes (32) Elderflower cordial. By Lotte Duncan elderflower recipes (32) The Earl. By Olly Smith elderflower recipes (32) This recipe is from... Good Food Friday with Michel Roux Jr and Olly Smith. Good Food Friday with Michel Roux Jr and Olly Smith on BBC Radio 2 Recipes from this episode Easy cheese strawsRoast leg of lamb with mint jusOrange and ginger mulled ciderPotted salmonThe Earl Easy cheese straws Roast leg of lamb with mint jus Orange and ginger mulled cider Potted salmon The Earl
Gooseberry and elderflower fool recipe
 Dreamy gooseberry and elderflower fool is a favourite summer dessert. Here it’s given a sweet crunch with crumbled ginger biscuits. 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits400ml/14fl oz double cream elderflowers, to garnish 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits 400ml/14fl oz double cream elderflowers, to garnish Method Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later.Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside.Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses.Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses.Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside. Put half the gooseberries in a food processor and blend, then set aside. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses. Spoon the gooseberry and biscuit mix into four martini glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries.
Cuban summer recipe
 Ingredients 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedgescloudy lemonade, to top up 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedges cloudy lemonade, to top up Method Pour the rum, apple juice and elderflower cordial into a large jug.Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon.Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Pour the rum, apple juice and elderflower cordial into a large jug. Pour the rum, apple juice and elderflower cordial into a large jug. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Related recipes
Asparagus with preserved lemon and pickled chilli recipe
 Spice up your asparagus with chilli and lemon in this simple side dish recipe. 300g/10½oz asparagus tips, trimmed4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly slicedfreshly ground pepper olive oil, for drizzling 300g/10½oz asparagus tips, trimmed 4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly sliced freshly ground pepper olive oil, for drizzling Method Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper.Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve.
Asparagus and puff pastry cigars recipe
 A quick and easy veggie nibble for summer parties. Serve with glasses of fizz and elderflower cordial. 150g/5oz ready-made puff pastryflour, for dusting25g/1oz cream cheese10 asparagus spears1 free-range egg, beaten2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) 150g/5oz ready-made puff pastry flour, for dusting 25g/1oz cream cheese 10 asparagus spears 1 free-range egg, beaten 2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) Method Preheat the oven to 200C/400F/Gas 6.Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese.Using a sharp knife, cut the pastry into 10 long, thin strips.Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan.Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Using a sharp knife, cut the pastry into 10 long, thin strips. Using a sharp knife, cut the pastry into 10 long, thin strips. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown.
Spiced skewered lamb recipe
 These spiced lamb kebabs are perfect for the barbecue. 200g/7oz lamb loin fillet, thinly sliced and then cut into small piecesolive oil 200g/7oz lamb loin fillet, thinly sliced and then cut into small pieces olive oil 1 tsp ground cumin1 tsp fennel seeds1 tsp dried chilli flakes½ tsp paprikapinch sea salt1-2 tsp light soy sauce (to taste)1 tsp groundnut oil or vegetable oil1 tsp Shaoxing rice wine or dry sherry 1 tsp ground cumin 1 tsp fennel seeds 1 tsp dried chilli flakes ½ tsp paprika pinch sea salt 1-2 tsp light soy sauce (to taste) 1 tsp groundnut oil or vegetable oil 1 tsp Shaoxing rice wine or dry sherry Method Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes.For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately.
Black cherry and hazelnut jam recipe
 Adding grated Bramley apples to this cherry jam recipe gives a firmer consistency and a delicate flavour. 400g/14oz fresh cherries200g/7oz (about 2) Bramley apples350g/12oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped, roasted hazelnuts 400g/14oz fresh cherries 200g/7oz (about 2) Bramley apples 350g/12oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped, roasted hazelnuts Method Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.Leave the jam until the following day before eating, and after opening keep in the refrigerator. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave the jam until the following day before eating, and after opening keep in the refrigerator. Leave the jam until the following day before eating, and after opening keep in the refrigerator.
Rocket and goats' cheese salad with warm redcurrant dressing recipe
 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, slicedhandful fresh rocket 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, sliced handful fresh rocket 75g/2¾oz redcurrants 2 tbsp olive oil1 tbsp balsamic vinegar1 tbsp brown sugar 75g/2¾oz redcurrants 2 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp brown sugar Method For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown.For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes.To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over.
Celeriac mash recipe
 The key to light, fluffy celeriac mash is to include some floury potatoes (such as Maris Piper or King Edward), this ensures you'll get smooth creamy mash, just as it ought to be. 500g/1lb 2oz floury potatoes, peeled, cut into chunks500g/1lb 2oz celeriac, peeled, cut into chunks75g/3oz butter110ml/4fl oz double creamsalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, peeled, cut into chunks 500g/1lb 2oz celeriac, peeled, cut into chunks 75g/3oz butter 110ml/4fl oz double cream salt and freshly ground black pepper Method Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so.Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Season, to taste, with salt and freshly ground black pepper and serve warm.
Roasted chestnuts recipe
 Roasting chestnuts is simplicity itself, just follow these simple steps to make a delicious Christmas snack. 1kg/2¼lb chestnuts 1kg/2¼lb chestnuts Method Heat the oven to 200C/400F/Gas 6.Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel.
Mushrooms and chestnuts with za’atar recipe
 A vegan starter or side dish that is full of Middle Eastern flavour. 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges200g/7oz small shallots, peeled and left whole150g/5½oz ready-cooked and peeled chestnuts, broken in half1 tsp roughly chopped sage leaves4 tbsp olive oil, plus 2 tsp to serve2 garlic cloves, crushed1 tsp roughly chopped, tarragon leaves1 tbsp za’atar2 tsp lemon juicesalt and freshly ground black pepper 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz small shallots, peeled and left whole 150g/5½oz ready-cooked and peeled chestnuts, broken in half 1 tsp roughly chopped sage leaves 4 tbsp olive oil, plus 2 tsp to serve 2 garlic cloves, crushed 1 tsp roughly chopped, tarragon leaves 1 tbsp za’atar 2 tsp lemon juice salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes.Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately.