ademchaoua/GeneralTextCorpus huggingface dataset:
Quick paella with hot-smoked salmon recipe
 Try adding hot-smoked salmon to your paella for a delicious one-pan supper. 1 tbsp olive oil1 onion, sliced1 garlic clove, crushed110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas500g/1lb 2oz clams3 tbsp chopped fresh flat leaf parsley250g/9oz hot-smoked salmon fillet, skinned and flaked1 lemon, cut into wedgessea salt and freshly ground black pepper 1 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice 1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas 500g/1lb 2oz clams 3 tbsp chopped fresh flat leaf parsley 250g/9oz hot-smoked salmon fillet, skinned and flaked 1 lemon, cut into wedges sea salt and freshly ground black pepper Method Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly.Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open).Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately.
Focaccia pizza with leeks and mascarpone recipe
 Part pizza, part quiche, this easy recipe makes a great on-the-go dinner. Make sure you use good-quality focaccia for the base. big knob of butter or 2 tbsp olive oil2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only1 large free-range egg, beaten150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middlesalt and freshly ground black pepper big knob of butter or 2 tbsp olive oil 2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only 1 large free-range egg, beaten 150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middle salt and freshly ground black pepper Method Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well.Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Remove from the oven and serve hot, or allow to cool for a packed lunch.
Green shakshuka recipe
 Packed with greens this shakshuka makes for the healthy start to the day. olive oil, for frying1 courgette, halved and sliced1 leek, halved and thinly sliced3 garlic cloves, finely sliced10 Brussels sprouts, grated75g/2½oz mangetout, thinly sliced90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder)handful fresh coriander, choppedhandful fresh parsley, chopped 3–4 free range eggs50g/1¾oz feta, crumbled, to serve2 tsp capers, to serve1 avocado, sliced, to serve olive oil, for frying 1 courgette, halved and sliced 1 leek, halved and thinly sliced 3 garlic cloves, finely sliced 10 Brussels sprouts, grated 75g/2½oz mangetout, thinly sliced 90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder) handful fresh coriander, chopped handful fresh parsley, chopped 3–4 free range eggs 50g/1¾oz feta, crumbled, to serve 2 tsp capers, to serve 1 avocado, sliced, to serve Method To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil.Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft.Add the garlic and fry for a further 2 minutes.Add the Brussels sprouts, and the mangetout and fry for few minutes more.Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes.Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes.Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Add the garlic and fry for a further 2 minutes. Add the garlic and fry for a further 2 minutes. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Once the eggs are cooked, scatter over the crumbled feta and capers. Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. Serve the creamy greens and poached egg with the sliced avocado.
Slow cooker lentil soup recipe
 This simple soup can be made overnight for a tasty lunch the next day. It's hearty and filling, packed with nutritious ingredients. Want to keep it vegan? Just forego the cheese topping. Each serving provides 305 kcal, 14g protein, 43g carbohydrate (of which 11g sugars), 5.2g fat (of which 0.9g saturates), 13g fibre and 2.3g salt. 1 tbsp olive or vegetable oil2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips3 carrots, peeled and finely diced2 celery stalks, finely diced400g/14oz baby potatoes, quartered150g/5½oz dried red lentils400g tin chopped tomatoes1.25 litres/2¼ pints vegetable stock6 thyme sprigs, leaves picked2 bay leavessalt and freshly ground black peppergrated Italian-style hard cheese, to serve (optional) 1 tbsp olive or vegetable oil 2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips 3 carrots, peeled and finely diced 2 celery stalks, finely diced 400g/14oz baby potatoes, quartered 150g/5½oz dried red lentils 400g tin chopped tomatoes 1.25 litres/2¼ pints vegetable stock 6 thyme sprigs, leaves picked 2 bay leaves salt and freshly ground black pepper grated Italian-style hard cheese, to serve (optional) Method Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker.Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using.
Homemade beer mustard recipe
 Mustard is so very easy to make and the perfect addition to a ham sandwich. It makes a great homemade gift too. 175g/6oz yellow mustard seeds175g/6oz black mustard seeds500ml/18fl oz beer or ale1 tbsp sea saltpinch crushed chilli flakes175ml/6fl oz cider vinegar or white wine vinegar6 tbsp runny honey 1 tbsp ground mace or nutmeg 175g/6oz yellow mustard seeds 175g/6oz black mustard seeds 500ml/18fl oz beer or ale 1 tbsp sea salt pinch crushed chilli flakes 175ml/6fl oz cider vinegar or white wine vinegar 6 tbsp runny honey 1 tbsp ground mace or nutmeg Method Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Recipe tips For the ultimate mini food hamper, try using a local beer in the mustard and wrapping an extra bottle with some local cheese.
Tomato and chilli jam recipe
 This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits. 2 red onions, finely chopped400g/14oz ripe cherry tomatoes, halved400g/14oz ripe plum tomatoes, quartered3 large mild red chillies, deseeded, finely chopped5cm/2in piece fresh root ginger, grated1 star anise250ml/9fl oz white wine vinegar300g/10½oz soft light brown sugar2 tsp fish sauce (substitute soy sauce for vegetarians) 2 red onions, finely chopped 400g/14oz ripe cherry tomatoes, halved 400g/14oz ripe plum tomatoes, quartered 3 large mild red chillies, deseeded, finely chopped 5cm/2in piece fresh root ginger, grated 1 star anise 250ml/9fl oz white wine vinegar 300g/10½oz soft light brown sugar 2 tsp fish sauce (substitute soy sauce for vegetarians) Method Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.
Chocolate peanut butter spread recipe
 Peanut butter gives cocoa a delicious savoury edge that is incredibly moreish. Spread it generously on toast. 200g/7oz no-added-sugar smooth peanut butter100g/3½oz icing sugar, sifted50g/1¾oz cocoa powder, sifted⅛ tsp (4 good pinches) fine sea salt2–4 tbsp roasted peanut oil, or as needed 200g/7oz no-added-sugar smooth peanut butter 100g/3½oz icing sugar, sifted 50g/1¾oz cocoa powder, sifted ⅛ tsp (4 good pinches) fine sea salt 2–4 tbsp roasted peanut oil, or as needed Method Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks.
Radish and shallot pickle recipe
 Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese. 300ml/½ pint white wine vinegar½ lemon, juice only110g/4oz caster sugar1 star anise1 clovepinch chilli flakes12 white peppercorns8 radishes, shredded4 banana shallots, shredded1 tbsp chopped fresh parsleysalt 300ml/½ pint white wine vinegar ½ lemon, juice only 110g/4oz caster sugar 1 star anise 1 clove pinch chilli flakes 12 white peppercorns 8 radishes, shredded 4 banana shallots, shredded 1 tbsp chopped fresh parsley salt Method Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Recipe tips This pickle will keep for a week in a sterilised, air-tight jar in the fridge.
Quinoa salad recipe
 This vegan quinoa salad is packed with veg and served with a delicious lime and soy dressing. It keeps well in the fridge so a great recipe for meal prepping. Save time by using a pre-cooked pouch for the quinoa. With a GI of 46, this meal is high protein, low GI. Each serving provides 570 kcal, 15g protein, 74g carbohydrate (of which 7.7g sugars), 20g fat (of which 2.6g saturates), 16g fibre and 0.25g salt. 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa)500g/1lb 2oz frozen edamame beans, defrosted2 carrots, grated1 pepper, thinly sliced 200g/7oz spinach leaves2 tbsp freshly chopped coriander leaves 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa) 500g/1lb 2oz frozen edamame beans, defrosted 2 carrots, grated 1 pepper, thinly sliced 200g/7oz spinach leaves 2 tbsp freshly chopped coriander leaves 2 tbsp olive oil1 tsp sesame seeds1 tsp soy sauce1 tbsp white wine vinegar½ lime, juice onlydiced chilli (optional) 2 tbsp olive oil 1 tsp sesame seeds 1 tsp soy sauce 1 tbsp white wine vinegar ½ lime, juice only diced chilli (optional) Method Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool.For the dressing, mix the dressing ingredients in a bowl and whisk together.Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. For the dressing, mix the dressing ingredients in a bowl and whisk together. For the dressing, mix the dressing ingredients in a bowl and whisk together. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Serve immediately or store in the fridge for up to 5 days.