ademchaoua/GeneralTextCorpus huggingface dataset:
Onion marmalade recipe
 For a prepare-ahead present, make this onion marmalade a few weeks in advance of Christmas – it will only improve in flavour. 110g/4oz butter900g/2lb onions, thinly sliced2 tbsp granulated sugarsalt and freshly ground black pepper75ml/3fl oz sherry vinegar or red wine vinegar2 tbsp grenadine syrup or crème de cassis½ bottle red wine, or less (to taste) 110g/4oz butter 900g/2lb onions, thinly sliced 2 tbsp granulated sugar salt and freshly ground black pepper 75ml/3fl oz sherry vinegar or red wine vinegar 2 tbsp grenadine syrup or crème de cassis ½ bottle red wine, or less (to taste) mature cheddarblue cheeseoatcakesgrainy bread mature cheddar blue cheese oatcakes grainy bread Method Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread.
Potato, onion, sage and gruyère tart recipe
 Do put the time into caramelising the onions in this easy vegetable tart - the natural sweetness sets off the gruyère and sage beautifully. 4 tbsp olive oil6 sage leaves3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry3 large cooked leftover roast potatoes (or boiled potatoes), quartered150g/5½oz gruyère (or alternative vegetarian alpine cheese) 4 tbsp olive oil 6 sage leaves 3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry 3 large cooked leftover roast potatoes (or boiled potatoes), quartered 150g/5½oz gruyère (or alternative vegetarian alpine cheese) Method Preheat the oven to 190C/170C Fan/Gas 5.Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes.Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.
Lentil stew with sweet onions recipe
 This lentil stew is so comforting – the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions. This meal provides 471 kcal, 25g protein, 51g carbohydrate (of which 13.5g sugars), 19g fat (of which 10.5g saturates), 14g fibre and 1.5g salt per portion. a good handful, chopped unsmoked bacon or pancetta4 medium sized onions3 small carrots ½ tsp mild paprika½ tsp ground cinnamon½ nutmeg, for grating300g/10oz Puy lentils500ml/1pint stocka handful parsleyknob of butter100g/4oz crème fraîche a good handful, chopped unsmoked bacon or pancetta 4 medium sized onions 3 small carrots ½ tsp mild paprika ½ tsp ground cinnamon ½ nutmeg, for grating 300g/10oz Puy lentils 500ml/1pint stock a handful parsley knob of butter 100g/4oz crème fraîche Method Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
Loaded corn on the cob recipe
 These cheesy, salty, spicy corn on the cobs make the perfect barbecue side dish. Inspired by Mexican elote, load everything you like on this smoky barbecued sweetcorn. It might go all over the place, but it's worth it. 4 large corn on the cobs, halved60g/2¼oz cotija, feta or mild pecorino, crumbledsmall bunch coriander, finely chopped4 spring onions, trimmed and finely chopped1–2 tsp chilli flakes2 limes, zest only4 tbsp mayonnaiselime wedges, to serve 4 large corn on the cobs, halved 60g/2¼oz cotija, feta or mild pecorino, crumbled small bunch coriander, finely chopped 4 spring onions, trimmed and finely chopped 1–2 tsp chilli flakes 2 limes, zest only 4 tbsp mayonnaise lime wedges, to serve Method Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly.Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges.
Slow cooker pork chops recipe
Slow cooker barbecue-style pork chops Add five ingredients that you’re likely to have in the store cupboard to pork chops, and simply give the slow cooker 8–10 hours to do the hard work in this simple supper. 400g/14oz can chopped tomatoes4 tbsp clear honey2 tbsp tomato ketchup2 tbsp dark soy sauce½ tsp hot smoked paprika4 thick pork chops (each about 170g/6oz)ground black pepperboiled rice, to servecooked corn on the cob, to serve (optional) 400g/14oz can chopped tomatoes 4 tbsp clear honey 2 tbsp tomato ketchup 2 tbsp dark soy sauce ½ tsp hot smoked paprika 4 thick pork chops (each about 170g/6oz) ground black pepper boiled rice, to serve cooked corn on the cob, to serve (optional) Method Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like.
Charred corn recipe
 A delicious corn side dish that makes the perfect accompaniment for the vibrant green paneer wraps with chickpea and mango salad. 4 whole (or 8 halves) frozen corn on the cobs50g/1¾oz unsalted butter1 heaped tbsp gluten-free mango chutney1 red chilli, finely chopped1 lime, zest and juice1 tsp chaat masala (optional)2 spring onions, green tips only, thinly sliced into roundshandful fresh coriander, finely choppedsalt 4 whole (or 8 halves) frozen corn on the cobs 50g/1¾oz unsalted butter 1 heaped tbsp gluten-free mango chutney 1 red chilli, finely chopped 1 lime, zest and juice 1 tsp chaat masala (optional) 2 spring onions, green tips only, thinly sliced into rounds handful fresh coriander, finely chopped salt Method To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen.Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat.Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.)Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving.
Easy oven chips recipe
 Eating healthily doesn’t mean you have to cut out your favourite dishes. By cooking these chips in the oven you dramatically reduce the amount of oil used. 1-2 large Maris Piper or King Edward potatoes, scrubbed1 tbsp olive oilsea salt flakes 1-2 large Maris Piper or King Edward potatoes, scrubbed 1 tbsp olive oil sea salt flakes Method Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp.
Ramen noodles with chicken and peanut sauce recipe
 Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one. 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) Method Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside.To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency.When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using.
Noodles with prawns and pak choi recipe
 A tasty udon noodle recipe with prawns. 1 tbsp olive oil1 garlic clove, chopped½ tsp chilli flakes2.5cm/1in piece root ginger, peeled and chopped¼ red pepper, seeds removed, chopped1 pak choi, leaves separated2 raw tiger prawns, shells removed, deveined1 tsp soy sauce1 tbsp honey85g/3oz cooked udon noodles 1 tbsp olive oil 1 garlic clove, chopped ½ tsp chilli flakes 2.5cm/1in piece root ginger, peeled and chopped ¼ red pepper, seeds removed, chopped 1 pak choi, leaves separated 2 raw tiger prawns, shells removed, deveined 1 tsp soy sauce 1 tbsp honey 85g/3oz cooked udon noodles 1 tbsp chopped fresh coriander1 lime, quartered 1 tbsp chopped fresh coriander 1 lime, quartered Method Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute.Add the red pepper and pak choi and stir fry for a further minute.Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through.To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Add the red pepper and pak choi and stir fry for a further minute. Add the red pepper and pak choi and stir fry for a further minute. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges.
Chicken stir-fried with pak choi recipe
 Stir-fries are a great way to use up small amounts of food in the fridge. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. 2 tbsp groundnut oil2 skinless free-range chicken breasts, cut into strips1 garlic clove, crushed1 tsp grated fresh ginger1 star anise½ tsp finely chopped fresh red chillihandful mangetout2 pak choi, stems separated4 spring onions, sliced at an angle100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces4 tbsp soy sauce2 tbsp balsamic vinegarhandful fresh flatleaf parsley1 tbsp chopped fresh tarragon1 tbsp chopped fresh chives 2 tbsp groundnut oil 2 skinless free-range chicken breasts, cut into strips 1 garlic clove, crushed 1 tsp grated fresh ginger 1 star anise ½ tsp finely chopped fresh red chilli handful mangetout 2 pak choi, stems separated 4 spring onions, sliced at an angle 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces 4 tbsp soy sauce 2 tbsp balsamic vinegar handful fresh flatleaf parsley 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chives Method In a large frying pan or wok, heat the groundnut oil over a medium high heat.Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. In a large frying pan or wok, heat the groundnut oil over a medium high heat. In a large frying pan or wok, heat the groundnut oil over a medium high heat. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.