ademchaoua/GeneralTextCorpus huggingface dataset:
Toasted crumpets and warm spiced berries recipe
Toasted crumpets and warm spiced berries with yoghurt and honey Top your crumpets with this mixture of gooey fruit, honey and yoghurt and you won’t miss the butter. Each serving provides 299 kcal, 13g protein, 54g carbohydrate (of which 18g sugars), 1.4g fat (of which 0.3g saturates), 6.5g fibre and 1.7g salt. 4 crumpets100g/3½oz fat-free Greek yoghurt150g/5½oz ripe strawberries, hulled and sliced50g/2oz raspberries50g/2oz blueberries2 big pinches ground mixed spice2 tsp runny honey, for drizzling 4 crumpets 100g/3½oz fat-free Greek yoghurt 150g/5½oz ripe strawberries, hulled and sliced 50g/2oz raspberries 50g/2oz blueberries 2 big pinches ground mixed spice 2 tsp runny honey, for drizzling Method Toast the crumpets in a toaster, or under the grill, until lightly browned.Put the yoghurt in a bowl and stir until it looks glossy.Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar.Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Toast the crumpets in a toaster, or under the grill, until lightly browned. Toast the crumpets in a toaster, or under the grill, until lightly browned. Put the yoghurt in a bowl and stir until it looks glossy. Put the yoghurt in a bowl and stir until it looks glossy. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey.
Shake 'n' stout recipe
 Dessert or cocktail? This creamy stout milkshake makes for a great sweet treat alternative. 250ml/9fl oz milk stout120ml/4fl oz whole milk60ml/2fl oz condensed milk1 tsp vanilla extractpinch nutmegpinch cinnamon1 heaped tsp smooth peanut butter5 ice cubeswhipped cream, to garnish wafer straw, to garnish 250ml/9fl oz milk stout 120ml/4fl oz whole milk 60ml/2fl oz condensed milk 1 tsp vanilla extract pinch nutmeg pinch cinnamon 1 heaped tsp smooth peanut butter 5 ice cubes whipped cream, to garnish wafer straw, to garnish Method Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw.
Berr-ita sour recipe
 Tequila, sour beer and lime juice makes for a fiesta in a glass. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 50ml/2fl oz tequila blanco20ml/¾fl oz orange liqueur2 tsp lime juice2 tsp agave100ml/3½fl oz berry sour beer 50ml/2fl oz tequila blanco 20ml/¾fl oz orange liqueur 2 tsp lime juice 2 tsp agave 100ml/3½fl oz berry sour beer Method Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Hot honey pickle margarita By Carmen O'Neal tequila recipes (16) Spicy margarita. By Miriam Nice tequila recipes (16) Long Island iced tea By Miriam Nice tequila recipes (16) This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutMojit-aleGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Mojit-ale Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice
Mojit-ale recipe
 A beer based mojito, perfect for a sunny weekend celebration! By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 4 mint leaves20ml/¾fl oz sugar syrup25ml/1fl oz lime juicehandful ice60ml/2fl oz rum100–150ml/3½–5fl oz pale alemint sprig, to garnish 4 mint leaves 20ml/¾fl oz sugar syrup 25ml/1fl oz lime juice handful ice 60ml/2fl oz rum 100–150ml/3½–5fl oz pale ale mint sprig, to garnish Method In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over.Stir then top with pale ale and garnish with a sprig of mint. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over. Add ice to your glass and pour the rum over. Stir then top with pale ale and garnish with a sprig of mint. Stir then top with pale ale and garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Mai tai. By Jack Wakelin mint recipes (744) Apple elderflower cooler. By Emily Angle mint recipes (744) Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutBerr-ita sourGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Berr-ita sour Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice
Cheese sauce recipe
 Learn how to make cheese sauce with this easy recipe. Great for cauliflower cheese, fish pies, mac and cheese and cheesy pastas. Feel free to experiment with different cheeses – cheddar is the classic but as long as they melt easily it will work. Each serving provides 216 kcal, 9g protein, 9g carbohydrates (of which 4.5g sugars), 16g fat (of which 10g saturates), 0g fibre and 0.8g salt. 25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère)salt and white pepper 25g/1oz butter 25g/1oz plain flour 400–500ml/14–18fl oz milk 80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère) salt and white pepper Method Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes.Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper.Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Melt the butter in a saucepan. Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes. Stir in the flour and cook for 1–2 minutes. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Recipe tips You can easily customise this basic cheese sauce recipe with any bits of cheese you have in the fridge that melt well. You can also add a teaspoon of mustard at the end to perk it up. White pepper is preferred because it won't leave dark specks in your sauce like black pepper would, but there's no difference to the flavour.
Roast beef dinner recipe
Topside is often labelled as a generic 'roasting joint' in supermarkets. When choosing your beef, look for the most even shape you can find, ideally with a layer of fat. Sometimes topside is sold in irregular shapes, meaning the thinner or flatter ends will cook more quickly. Watch the cooking time carefully and ideally invest in a digital food thermometer for the best results. It will need to reach 52C for rare, 60C for medium and 71C for well-done meat. The beef cooks perfectly in a medium casserole. It will need to be suitable for the hob as well as the oven. If you don’t have a lidded casserole, you can also cook the beef in a sturdy roasting tin. Brown the beef and the vegetables in a frying pan before putting into the tin (deglaze with a little water and use for the gravy). They need to fit fairly snuggly, so the vegetables don’t spread out and burn. Ensure your tin is suitable for placing on the hob too. If there are no meat juices forming at the bottom of the casserole when you remove the lid or foil, add around 4–5 tablespoons water. Choose a board to rest your beef that has a channel around the sides to collect juices that you can use to give extra flavour to your gravy. Snip off all the string from the beef before carving. Any leftover meat can be served cold with salad or in sandwiches the next day. Keep covered in the fridge. Only carve what you need at the table and then carve again if serving cold.
Classic roast beef recipe
Choosing your cut For this recipe I have chosen topside, one of the most popular and affordable cuts in the UK although top rump or sirloin will also work. If your meat comes with a layer of fat and bound by string, leave it on for cooking as it will help keep its shape and juiciness as well as improve its flavour. How much beef per person Allow 200–250g/7–9oz per person for boneless joints, this should be plenty and even allow for leftovers. Make a trivet To help keep the meat juicy and cook evenly all round make a little bed (trivet) of vegetables for your joint to sit on while it cooks. How do I know when it’s done? Testing the temperature with a cooking thermometer is by far the best way to see when the meat is done, although it’s important to remember that meat will rise a few degrees and carry on cooking once out of the oven. To test the temperature, insert the probe of your thermometer as close to the centre of the joint as you can get and wait for 15 seconds before checking the results. If you don’t have a thermometer, close to the recommended cooking time you can insert a skewer to help guide you. If the juices run red it is rare, pink its medium and clear its well done. As all ovens vary it is best to check the temperature 10 minutes before the calculated cooking time is up. How should I cook my meat? With the leaner cuts like topside and top rump I would recommend serving them rare to medium rare so they don’t dry out. I think sirloin is also at its best when eaten rare or medium rare but due to being a little fattier it can be cooked medium or even well done. Don’t forget to rest Once cooked, REST the meat before serving. This stage is as important as turning the oven on as it allows the juices to redistribute to give more tender succulent results.
Ugandan rolex recipe
 Rolex, or rolled eggs, is a classic Ugandan street food, a snack made with Indian chapatis, eggs and vegetables. It is genuinely one of the most satisfying foods on the planet. 4 free-range eggs, beaten¼ white cabbage, finely shredded 2 tbsp vegetable oil1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper2 tbsp mango chutney or other chutney2 tbsp mayonnaise 4 free-range eggs, beaten ¼ white cabbage, finely shredded 2 tbsp vegetable oil 1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper 2 tbsp mango chutney or other chutney 2 tbsp mayonnaise Method Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Recipe tips You can use frozen chapatis for this dish if you pre-cook them in a dry frying pan for 1-2 minutes on each side until golden brown and hot through.
Moroccan-style roasted veg recipe
 This easy vegan traybake contains just five ingredients alongside salt, pepper and a good glug of olive oil. It is great served on its own or as a spicy side to roast chicken or baked feta. Each serving provides 363 kcal, 6g protein, 61.5g carbohydrate (of which 29g sugars), 7g fat (of which 1.5g saturates), 14g fibre and 0.7g salt. 2 large red or orange peppers, de-seeded and cut into bite-sized chunks2 sweet potatoes, scrubbed and cut into bite-sized chunks2 red onions, cut into bite-sized chunks200g/7oz cherry tomatoes1 tbsp harissa spice mix1 tbsp olive oilsea salt and freshly ground black pepper 2 large red or orange peppers, de-seeded and cut into bite-sized chunks 2 sweet potatoes, scrubbed and cut into bite-sized chunks 2 red onions, cut into bite-sized chunks 200g/7oz cherry tomatoes 1 tbsp harissa spice mix 1 tbsp olive oil sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through.
Chicken supreme recipe
 This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables. knob of butter 1 tsp olive oil4 chicken breasts, boneless, skin-on50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon2 small onions or large shallots, finely chopped2 garlic cloves, crushed100ml/3½fl oz dry white wine300ml/10fl oz double creamsalt and freshly ground black pepper knob of butter 1 tsp olive oil 4 chicken breasts, boneless, skin-on 50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon 2 small onions or large shallots, finely chopped 2 garlic cloves, crushed 100ml/3½fl oz dry white wine 300ml/10fl oz double cream salt and freshly ground black pepper Method Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.