{"version":1,"site":"https://cuisine.recipes","updated":"2026-11-06","license":"Read and cite freely with a link to the recipe page. Do not republish the collection.","count":300,"recipes":[{"slug":"aloo-gobi","url":"https://cuisine.recipes/recipes/aloo-gobi","title":"Aloo gobi","summary":"Potatoes and cauliflower cooked slowly in a covered pan with turmeric, cumin and tomato until tender and lightly browned at the edges.","cuisine":"Indian","course":"main","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Large wide pan with a lid","Wooden spoon"],"ingredients":[{"qty":1,"unit":"","item":"medium cauliflower","note":"about 600 g of florets, cut into 4 cm pieces"},{"qty":400,"unit":"g","item":"waxy potatoes","note":"peeled and cut into 2.5 cm chunks"},{"qty":4,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":3,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":2,"unit":"","item":"tomatoes","note":"chopped"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":3,"unit":"tbsp","item":"water"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Pat the cauliflower and potatoes dry with a clean tea towel so they fry rather than steam."},{"text":"Heat the oil in a large wide pan over medium heat, add the cumin seeds and let them sizzle.","timerMinutes":0.5},{"text":"Add the onion and cook, stirring, until soft and light golden.","timerMinutes":7},{"text":"Stir in the garlic, ginger and green chili and cook until fragrant.","timerMinutes":1},{"text":"Add the turmeric, ground coriander and chili powder, stir for a few seconds, then add the tomatoes and salt."},{"text":"Cook, stirring, until the tomatoes break down into a thick paste.","timerMinutes":4},{"text":"Add the potatoes and stir to coat them. Cover and cook over medium-low heat, stirring once.","timerMinutes":8},{"text":"Add the cauliflower and water and turn gently to coat. Cover and cook, stirring carefully now and then, until a knife slides easily into both.","timerMinutes":12},{"text":"Uncover, raise the heat a little and cook until any liquid has gone and the vegetables brown in places.","timerMinutes":4},{"text":"Sprinkle over the garam masala, add the lemon juice and fresh coriander, fold through gently and serve."}],"notes":["Stir with a light hand once the cauliflower goes in, or the florets break up and the dish turns mushy.","Serve it as a main with chapatis and raita, or as a side with dal and rice."],"tags":["vegetables","vegan","dry curry","budget"],"nutritionPerServingEstimate":{"kcal":280,"protein":7,"fat":15,"carbs":34,"fiber":8,"sugar":7,"sodium":60},"image":null,"updated":"2026-11-06"},{"slug":"apple-crumble","url":"https://cuisine.recipes/recipes/apple-crumble","title":"Apple crumble","summary":"Soft, tangy cooking apples under a thick, buttery crumble topping, baked until golden and bubbling at the edges.","cuisine":"British","course":"dessert","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":10,"totalMinutes":70,"difficulty":"easy","equipment":["1.5 litre baking dish","Large mixing bowl","Peeler","Baking tray"],"ingredients":[{"qty":1,"unit":"kg","item":"cooking apples","note":"such as Bramley, about 3 large"},{"qty":60,"unit":"g","item":"caster sugar"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tbsp","item":"water"},{"qty":200,"unit":"g","item":"plain flour"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":120,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":100,"unit":"g","item":"demerara sugar"}],"steps":[{"text":"Heat the oven to 190°C."},{"text":"Peel, quarter and core the apples, then cut them into 3 cm chunks."},{"text":"Toss the apples with the caster sugar, cinnamon and water and spread them in the baking dish."},{"text":"Put the flour and salt in a large bowl and add the cold butter."},{"text":"Rub the butter in with your fingertips until the mix looks like breadcrumbs with a few larger lumps."},{"text":"Stir in the demerara sugar, then squeeze a few handfuls together to make some bigger clumps."},{"text":"Scatter the crumble evenly over the apples without pressing it down."},{"text":"Set the dish on a baking tray to catch drips and bake until the top is golden and the fruit juices bubble up at the edges.","timerMinutes":40},{"text":"Leave to stand before serving with custard, cream or ice cream.","timerMinutes":10}],"notes":["Cooking apples collapse into a soft, sharp purée. Firm eating apples hold their shape and need only half the sugar.","For extra crunch, swap 50 g of the flour for rolled oats.","The unbaked crumble mix freezes well. Scatter it over the fruit straight from the freezer and add 5 minutes to the baking time."],"tags":["apples","crumble","autumn","comfort food","budget"],"nutritionPerServingEstimate":{"kcal":440,"protein":4,"fat":17,"carbs":70,"fiber":4,"sugar":40,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"apple-pie","url":"https://cuisine.recipes/recipes/apple-pie","title":"Apple pie","summary":"A double-crust pie with flaky butter pastry and a thick filling of sliced apples, sugar, cinnamon and a squeeze of lemon.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":45,"cookMinutes":60,"restMinutes":150,"totalMinutes":255,"difficulty":"medium","equipment":["23 cm pie dish","Large mixing bowl","Rolling pin","Baking tray","Pastry brush","Wire rack"],"ingredients":[{"qty":350,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"for the pastry"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":225,"unit":"g","item":"unsalted butter","note":"very cold, cubed"},{"qty":100,"unit":"ml","item":"iced water","note":"you may not need it all"},{"qty":1.3,"unit":"kg","item":"apples","note":"about 7 medium, a mix of sharp and sweet"},{"qty":100,"unit":"g","item":"caster sugar","note":"for the filling"},{"qty":2,"unit":"tbsp","item":"cornflour"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"","item":"egg","note":"beaten, to glaze"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"for sprinkling"}],"steps":[{"text":"Mix the flour, 1 tablespoon of sugar and the salt in a large bowl, then add the cold butter."},{"text":"Rub the butter in with your fingertips until the mix looks like coarse crumbs with some pea-sized pieces of butter still visible."},{"text":"Sprinkle in the iced water a tablespoon at a time, mixing with a table knife, until the dough just holds together when squeezed."},{"text":"Divide the dough into two pieces, one slightly larger, flatten each into a disc, wrap and chill.","timerMinutes":30},{"text":"Peel, core and slice the apples about 5 mm thick, then toss them with the sugar, cornflour, cinnamon and lemon juice."},{"text":"Heat the oven to 220°C with a baking tray on the middle shelf."},{"text":"Roll the larger disc on a floured surface to about 3 mm thick and line the pie dish, leaving the excess hanging over the rim."},{"text":"Pile in the apples and their juices, mounding them slightly in the centre."},{"text":"Roll out the second disc, lay it over the filling, then trim and crimp the edges together to seal."},{"text":"Brush the top with beaten egg, scatter with sugar and cut 4 small slits in the centre for steam to escape."},{"text":"Set the pie on the hot tray and bake until the pastry starts to colour.","timerMinutes":20},{"text":"Lower the oven to 190°C and bake until deep golden, with thick juices bubbling through the slits.","timerMinutes":40},{"text":"Cool the pie on a wire rack so the filling can set before slicing.","timerMinutes":120}],"notes":["A mix of sharp and sweet apples gives the fullest flavour, and firm varieties keep some shape after baking.","Keep the butter and water very cold for flaky pastry. If the kitchen is warm, chill the lined dish for 15 minutes before filling.","If the edges brown too quickly, cover them with strips of foil."],"tags":["apples","pie","pastry","holiday"],"nutritionPerServingEstimate":{"kcal":510,"protein":6,"fat":24,"carbs":70,"fiber":5,"sugar":30,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"arancini","url":"https://cuisine.recipes/recipes/arancini","title":"Arancini","summary":"Crisp, golden rice balls made from chilled saffron risotto, each with a molten centre of mozzarella and peas, coated in breadcrumbs and fried.","cuisine":"Italian","course":"snack","diet":[],"servings":6,"yield":"12 arancini","prepMinutes":45,"cookMinutes":55,"restMinutes":120,"totalMinutes":220,"difficulty":"medium","equipment":["Medium saucepan","Wide heavy pan","Large tray","3 shallow bowls","Deep heavy pan","Cooking thermometer","Slotted spoon"],"ingredients":[{"qty":1,"unit":"l","item":"chicken stock"},{"qty":1,"unit":"pinch","item":"saffron threads"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"small onion","note":"very finely chopped"},{"qty":300,"unit":"g","item":"risotto rice","note":"arborio or carnaroli"},{"qty":100,"unit":"ml","item":"dry white wine"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":1,"unit":"","item":"egg","note":"for the rice"},{"qty":125,"unit":"g","item":"mozzarella","note":"drained, patted dry and cut into 12 cubes"},{"qty":80,"unit":"g","item":"frozen peas","note":"thawed"},{"qty":75,"unit":"g","item":"plain flour","note":"for coating"},{"qty":2,"unit":"","item":"eggs","note":"beaten, for coating"},{"qty":150,"unit":"g","item":"fine dry breadcrumbs"},{"qty":1.5,"unit":"l","item":"sunflower oil","note":"for deep frying"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the stock with the saffron in a saucepan and keep it at a bare simmer."},{"text":"Melt the butter in a wide pan over medium-low heat and cook the onion gently until soft.","timerMinutes":6},{"text":"Add the rice and stir until the grains are hot.","timerMinutes":2},{"text":"Pour in the wine and stir until it has been absorbed.","timerMinutes":1},{"text":"Add the stock a ladle at a time, stirring often, until the rice is just tender and all the stock is absorbed. It should be stiffer than a risotto for the table.","timerMinutes":18},{"text":"Take the pan off the heat, stir in the parmesan and taste for salt."},{"text":"Spread the rice over a large tray, cool, then chill until cold and firm.","timerMinutes":120},{"text":"Beat the egg into the cold rice."},{"text":"With wet hands, flatten a portion of rice the size of a small orange in your palm. Put a cube of mozzarella and a few peas in the middle, close the rice around them and roll into a firm ball."},{"text":"Roll each ball in the flour, then the beaten eggs, then the breadcrumbs, pressing the crumbs on well."},{"text":"Heat the oil in a deep pan to 175°C, filling it no more than a third full."},{"text":"Fry 3 or 4 at a time, turning, until deep golden all over and hot in the centre, about 4 minutes per batch.","timerMinutes":15},{"text":"Drain on kitchen paper and leave for 2 minutes before serving, as the centres are very hot."}],"notes":["The rice must be cold and firm or the balls will not hold together. Leftover risotto works well; you need about 900 g.","In Sicily a filling of meat ragu and peas is just as common as this cheese version.","Keep the oil at temperature between batches. If it is too cool the arancini soak up oil, too hot and the centres stay cold."],"tags":["rice","fried","sicilian","party food"],"nutritionPerServingEstimate":{"kcal":650,"protein":21,"fat":31,"carbs":66,"fiber":2,"sugar":5,"sodium":700},"image":null,"updated":"2026-11-06"},{"slug":"arroz-con-pollo","url":"https://cuisine.recipes/recipes/arroz-con-pollo","title":"Arroz con pollo","summary":"Golden chicken thighs cooked on a bed of rice with peppers, garlic, olives and spices, all in one pot, finished with sweet green peas.","cuisine":"Latin American","course":"main","diet":["gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":50,"restMinutes":10,"totalMinutes":80,"difficulty":"easy","equipment":["Large heavy casserole with a tight lid","Tongs","Wooden spoon"],"ingredients":[{"qty":1.2,"unit":"kg","item":"bone-in, skin-on chicken thighs","note":"about 8"},{"qty":1.5,"unit":"tsp","item":"salt","note":"for the chicken"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"sweet paprika"},{"qty":0.5,"unit":"tsp","item":"ground turmeric","note":"or 1 tsp ground annatto"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":1,"unit":"","item":"green pepper","note":"chopped"},{"qty":1,"unit":"","item":"red pepper","note":"chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":15,"unit":"g","item":"fresh coriander","note":"stems finely chopped, leaves kept for serving"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":400,"unit":"g","item":"long-grain white rice","note":"rinsed and drained"},{"qty":900,"unit":"ml","item":"chicken stock","note":"hot"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the rice"},{"qty":60,"unit":"g","item":"pimento-stuffed green olives","note":"sliced"},{"qty":150,"unit":"g","item":"frozen peas"}],"steps":[{"text":"Pat the chicken dry and rub it all over with the salt, cumin, oregano, paprika and turmeric."},{"text":"Heat the oil in the casserole over medium-high heat and brown the chicken skin side down until deep golden.","timerMinutes":8},{"text":"Turn the pieces, brown the other side briefly and lift them onto a plate.","timerMinutes":3},{"text":"Pour off all but about 2 tbsp of the fat, then cook the onion and peppers over medium heat until soft.","timerMinutes":7},{"text":"Stir in the garlic, coriander stems and tomato paste and cook for a minute.","timerMinutes":1},{"text":"Add the rice and stir until every grain is coated and glossy.","timerMinutes":2},{"text":"Pour in the hot stock, add the salt, scrape up the browned bits from the base and bring to the boil."},{"text":"Nestle the chicken into the rice skin side up, pour in any juices from the plate and scatter over the olives."},{"text":"Cover tightly, turn the heat to low and cook until the rice is tender, the liquid absorbed and the chicken cooked through.","timerMinutes":25},{"text":"Scatter the peas over the top, cover again and leave off the heat so they steam through.","timerMinutes":10},{"text":"Fluff the rice around the chicken with a fork and serve scattered with coriander leaves."}],"notes":["Do not stir once the lid is on. If you like a crisp layer of rice on the base, leave the pot on medium heat for the last 3 to 4 minutes before resting.","It can also cook covered in the oven at 180°C for about 35 minutes once the chicken goes in.","Annatto gives the classic deep orange colour. Turmeric gives a similar look with a milder, earthier flavour."],"tags":["chicken","rice","one-pot","family"],"nutritionPerServingEstimate":{"kcal":740,"protein":36,"fat":34,"carbs":70,"fiber":4,"sugar":7,"sodium":530},"image":null,"updated":"2026-11-06"},{"slug":"aubergine-parmigiana","url":"https://cuisine.recipes/recipes/aubergine-parmigiana","title":"Aubergine parmigiana","summary":"Layers of fried aubergine, slow-cooked tomato sauce, mozzarella and parmesan, baked until bubbling and golden, then rested so it slices cleanly.","cuisine":"Italian","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":75,"restMinutes":50,"totalMinutes":155,"difficulty":"medium","equipment":["Colander","Clean tea towel","Medium saucepan","Large frying pan","Kitchen paper","Baking dish, about 30 x 20 cm"],"ingredients":[{"qty":3,"unit":"","item":"large aubergines","note":"about 1.2 kg, sliced lengthways 1 cm thick"},{"qty":1,"unit":"tbsp","item":"salt","note":"for salting"},{"qty":150,"unit":"ml","item":"olive oil","note":"for frying"},{"qty":2,"unit":"tbsp","item":"extra virgin olive oil","note":"for the sauce"},{"qty":2,"unit":"clove","item":"garlic","note":"lightly crushed"},{"qty":700,"unit":"g","item":"tomato passata"},{"qty":1,"unit":"bunch","item":"basil","note":"leaves picked"},{"qty":250,"unit":"g","item":"mozzarella","note":"drained, patted dry and thinly sliced"},{"qty":100,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Layer the aubergine slices in a colander, sprinkling each layer with salt, and leave them to draw out their liquid.","timerMinutes":30},{"text":"Rinse the slices and press them dry in a clean tea towel."},{"text":"For the sauce, warm the extra virgin olive oil and garlic in a saucepan over medium-low heat until the garlic smells sweet."},{"text":"Add the passata, a few basil leaves and a pinch of salt, and simmer until thickened, then remove the garlic.","timerMinutes":25},{"text":"Meanwhile, heat a thin layer of the frying oil in a large frying pan over medium-high heat and fry the aubergine in batches until golden and soft on both sides, adding oil as needed.","timerMinutes":20},{"text":"Drain the slices on kitchen paper."},{"text":"Heat the oven to 190°C. Spread a thin layer of sauce over the base of the baking dish."},{"text":"Add a layer of aubergine, then some sauce, a few slices of mozzarella, a scattering of parmesan and some basil leaves."},{"text":"Repeat the layers, finishing with sauce and a generous layer of parmesan."},{"text":"Bake until bubbling at the edges and golden on top.","timerMinutes":35},{"text":"Leave to rest before cutting so the layers set.","timerMinutes":20}],"notes":["Frying gives the classic silky texture. For a lighter version, brush the slices with oil and roast them at 220°C for about 25 minutes, turning once.","Pat the mozzarella dry before layering, or its liquid will make the dish watery.","It is even better the next day, reheated or at room temperature."],"tags":["aubergine","baked","tomato","make-ahead"],"nutritionPerServingEstimate":{"kcal":500,"protein":19,"fat":39,"carbs":24,"fiber":8,"sugar":13,"sodium":570},"image":null,"updated":"2026-11-06"},{"slug":"avocado-toast","url":"https://cuisine.recipes/recipes/avocado-toast","title":"Avocado toast","summary":"Thick slices of crisp sourdough rubbed with garlic and piled with lemony crushed avocado, olive oil, chilli flakes and flaky salt.","cuisine":"Australian","course":"breakfast","diet":["vegetarian","vegan","dairy-free"],"servings":2,"yield":null,"prepMinutes":5,"cookMinutes":3,"restMinutes":0,"totalMinutes":8,"difficulty":"easy","equipment":["Toaster or griddle pan","Mixing bowl","Fork","Knife"],"ingredients":[{"qty":2,"unit":"slice","item":"sourdough bread","note":"thick slices"},{"qty":1,"unit":"clove","item":"garlic","note":"peeled and halved"},{"qty":2,"unit":"","item":"ripe avocados"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"plus more to taste"},{"qty":1,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":0.5,"unit":"tsp","item":"chilli flakes"},{"qty":null,"unit":"","item":"flaky sea salt"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Toast the sourdough until deep golden and crisp at the edges.","timerMinutes":3},{"text":"Rub one side of each hot slice lightly with the cut side of the garlic."},{"text":"Halve the avocados, remove the stones and scoop the flesh into a bowl."},{"text":"Add the lemon juice and a pinch of salt and mash with a fork, leaving it a little chunky."},{"text":"Taste and add more lemon or salt until it tastes bright and well seasoned."},{"text":"Pile the avocado onto the toast and spread it right to the edges."},{"text":"Drizzle with the olive oil and finish with chilli flakes, black pepper and a few flakes of salt."}],"notes":["A ripe avocado gives slightly when pressed gently near the stalk end. Hard ones will ripen in 2 to 3 days in a fruit bowl.","Make it just before eating, as cut avocado starts to brown within half an hour.","Top with a poached egg, crumbled feta or sliced tomatoes for a more filling breakfast."],"tags":["quick","brunch","avocado","no-cook"],"nutritionPerServingEstimate":{"kcal":440,"protein":9,"fat":28,"carbs":44,"fiber":11,"sugar":3,"sodium":370},"image":null,"updated":"2026-11-06"},{"slug":"baba-ganoush","url":"https://cuisine.recipes/recipes/baba-ganoush","title":"Baba ganoush","summary":"Aubergines charred until smoky and collapsed, then mashed with tahini, lemon juice and garlic into a silky dip finished with olive oil.","cuisine":"Middle Eastern","course":"snack","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":"about 500 g","prepMinutes":15,"cookMinutes":40,"restMinutes":20,"totalMinutes":75,"difficulty":"easy","equipment":["Grill or gas hob","Foil-lined baking tray","Tongs","Sieve","Mixing bowl"],"ingredients":[{"qty":2,"unit":"","item":"large aubergines","note":"about 900 g in total"},{"qty":60,"unit":"g","item":"tahini","note":"well stirred"},{"qty":2,"unit":"tbsp","item":"lemon juice","note":"plus more to taste"},{"qty":1,"unit":"clove","item":"garlic","note":"crushed"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":2,"unit":"tbsp","item":"extra virgin olive oil","note":"to serve"},{"qty":1,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"}],"steps":[{"text":"Heat the grill to high. Prick the aubergines a few times with a knife and lay them on a foil-lined tray."},{"text":"Grill close to the heat, turning every 10 minutes, until the skin is blackened all over and the aubergines have collapsed and feel completely soft.","timerMinutes":40},{"text":"Leave until cool enough to handle.","timerMinutes":10},{"text":"Split them open, scoop the flesh into a sieve and leave it to drain off the bitter juices.","timerMinutes":10},{"text":"Chop the flesh finely with a knife, or mash it with a fork, for a slightly rough texture."},{"text":"Beat in the tahini, lemon juice, garlic and salt."},{"text":"Taste and add more lemon or salt if needed."},{"text":"Spread in a shallow bowl, make a swirl with the back of a spoon, drizzle with the olive oil and scatter over the parsley."}],"notes":["For the smokiest flavour, char the aubergines directly over a gas flame or on a barbecue, turning with tongs, for 15 to 20 minutes.","A few flecks of charred skin add flavour, but pick out any large pieces."],"tags":["dip","aubergine","tahini","mezze","vegan"],"nutritionPerServingEstimate":{"kcal":130,"protein":3,"fat":10,"carbs":9,"fiber":4,"sugar":4,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"bagels","url":"https://cuisine.recipes/recipes/bagels","title":"Bagels","summary":"Dense, chewy bread rings made from a stiff yeast dough, boiled briefly in honeyed water and then baked to a glossy golden crust.","cuisine":"Jewish","course":"baking","diet":["vegetarian","dairy-free"],"servings":8,"yield":"8 bagels","prepMinutes":30,"cookMinutes":30,"restMinutes":100,"totalMinutes":160,"difficulty":"medium","equipment":["Large mixing bowl","Two baking trays","Baking paper","Wide saucepan","Slotted spoon","Clean tea towel","Pastry brush","Wire rack"],"ingredients":[{"qty":500,"unit":"g","item":"strong white bread flour","note":"plus extra for dusting"},{"qty":7,"unit":"g","item":"fast-action dried yeast","note":"1 sachet"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tbsp","item":"honey","note":"or barley malt syrup"},{"qty":290,"unit":"ml","item":"lukewarm water"},{"qty":null,"unit":"","item":"sunflower oil","note":"a little, for the trays"},{"qty":2,"unit":"tbsp","item":"honey","note":"for the boiling water"},{"qty":1,"unit":"","item":"egg white","note":"lightly beaten"},{"qty":2,"unit":"tbsp","item":"sesame seeds","note":"or poppy seeds"}],"steps":[{"text":"Mix the flour, yeast and salt in a large bowl. Stir the honey into the water, pour it in and mix to a firm, fairly dry dough."},{"text":"Knead until very smooth and elastic. The dough is stiffer than normal bread dough and takes some effort.","timerMinutes":10},{"text":"Return it to the bowl, cover and leave to rise until doubled in size.","timerMinutes":60},{"text":"Divide the dough into 8 equal pieces of about 100 g and roll each into a smooth ball."},{"text":"Push your thumb through the middle of each ball and stretch the ring until the hole is about 4 cm wide."},{"text":"Set the bagels on lightly oiled, lined trays, cover with a tea towel and leave to puff up slightly.","timerMinutes":20},{"text":"Heat the oven to 220°C. Bring a wide pan of water to the boil and stir in the 2 tablespoons of honey."},{"text":"Lower 3 or 4 bagels into the water and boil, turning them over halfway.","timerMinutes":2},{"text":"Lift them out with a slotted spoon, drain well and return them to the trays. Repeat with the rest."},{"text":"Brush the bagels with egg white and sprinkle generously with seeds."},{"text":"Bake until deep golden brown and shiny.","timerMinutes":20},{"text":"Cool on a wire rack before slicing.","timerMinutes":20}],"notes":["For a chewier bagel with more flavour, cover the shaped bagels and leave them in the fridge overnight, then boil and bake straight from cold.","A longer boil gives a thicker, chewier crust. A shorter one gives a softer bagel.","Bagels freeze well. Slice them first so they can go straight into the toaster."],"tags":["bread","yeast","breakfast","new york","weekend project"],"nutritionPerServingEstimate":{"kcal":260,"protein":9,"fat":2,"carbs":49,"fiber":2,"sugar":3,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"baingan-bharta","url":"https://cuisine.recipes/recipes/baingan-bharta","title":"Baingan bharta","summary":"Aubergines charred until smoky and collapsed, then mashed and cooked down with onion, tomato, ginger and green chili into a rich mash.","cuisine":"Indian","course":"main","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":50,"restMinutes":0,"totalMinutes":65,"difficulty":"easy","equipment":["Gas hob or grill","Tongs","Bowl with a plate to cover","Large frying pan"],"ingredients":[{"qty":2,"unit":"","item":"large aubergines","note":"about 800 g in total"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"or mustard oil, plus a little for the aubergines"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"","item":"green chilies","note":"finely chopped"},{"qty":2,"unit":"","item":"tomatoes","note":"finely chopped"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"garam masala"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Prick the aubergines a few times with a knife and rub them with a little oil."},{"text":"Char them directly over a gas flame or under a very hot grill, turning with tongs, until the skin is black all over and the flesh has collapsed.","timerMinutes":20},{"text":"Put them in a bowl, cover with a plate and leave them to steam.","timerMinutes":10},{"text":"Peel away the charred skin, discard the stems and mash the flesh roughly with a fork."},{"text":"Heat the oil in a large frying pan over medium heat, add the cumin seeds and let them sizzle.","timerMinutes":0.5},{"text":"Add the onion and cook until soft and golden.","timerMinutes":8},{"text":"Stir in the garlic, ginger and green chilies and cook until fragrant.","timerMinutes":1},{"text":"Add the tomatoes, turmeric, ground coriander, chili powder and salt and cook until the tomatoes break down and the oil separates.","timerMinutes":6},{"text":"Add the mashed aubergine and cook, stirring often, until thick and well combined.","timerMinutes":8},{"text":"Stir in the garam masala and fresh coriander and serve with chapatis or rice."}],"notes":["The smoky flavour comes from charring the skin properly. Do not stop when the skin is merely blistered.","A few flecks of charred skin left in the mash add flavour, so there is no need to be fussy when peeling."],"tags":["aubergine","vegetables","smoky","vegan"],"nutritionPerServingEstimate":{"kcal":180,"protein":3,"fat":11,"carbs":19,"fiber":7,"sugar":9,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"empanadas","url":"https://cuisine.recipes/recipes/empanadas","title":"Baked beef empanadas","summary":"Argentine-style hand pies with a short, tender pastry wrapped around spiced beef, onion, peppers, chopped egg and green olives.","cuisine":"Argentine","course":"main","diet":[],"servings":6,"yield":"12 empanadas","prepMinutes":40,"cookMinutes":40,"restMinutes":60,"totalMinutes":140,"difficulty":"medium","equipment":["Large mixing bowl","Cling film","Large frying pan","Small saucepan","Rolling pin","13 cm round cutter or saucer","2 baking trays","Baking paper","Pastry brush"],"ingredients":[{"qty":500,"unit":"g","item":"plain flour","note":"plus extra for dusting"},{"qty":1,"unit":"tsp","item":"salt","note":"for the dough"},{"qty":120,"unit":"g","item":"lard or unsalted butter","note":"cold, cubed"},{"qty":230,"unit":"ml","item":"warm water"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":1,"unit":"","item":"red pepper","note":"finely chopped"},{"qty":500,"unit":"g","item":"beef mince","note":"or hand-chopped beef"},{"qty":2,"unit":"tsp","item":"sweet paprika"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":0.5,"unit":"tsp","item":"chilli flakes"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"salt","note":"for the filling"},{"qty":4,"unit":"","item":"spring onions","note":"sliced"},{"qty":2,"unit":"","item":"eggs","note":"for hard-boiling"},{"qty":60,"unit":"g","item":"pitted green olives","note":"halved"},{"qty":1,"unit":"","item":"egg","note":"beaten, for glazing"}],"steps":[{"text":"Mix the flour and salt in a large bowl and rub in the lard until it looks like fine crumbs."},{"text":"Add the warm water gradually, mixing until a soft dough forms, then knead briefly until smooth."},{"text":"Wrap the dough and leave it to rest at room temperature.","timerMinutes":30},{"text":"Heat the oil in a large frying pan over medium heat and cook the onions and red pepper until very soft.","timerMinutes":10},{"text":"Add the beef, break it up and cook until it is no longer pink.","timerMinutes":6},{"text":"Stir in the paprika, cumin, chilli flakes, oregano and salt, cook for a minute, then stir in the spring onions.","timerMinutes":1},{"text":"Spread the filling on a tray and leave it to cool completely, then chill it so the fat sets.","timerMinutes":30},{"text":"Meanwhile, hard-boil the two eggs, cool them under cold water, peel and chop.","timerMinutes":10},{"text":"Heat the oven to 200°C and line two baking trays with baking paper."},{"text":"Divide the dough into 12 pieces and roll each into a round about 13 cm across and 3 mm thick."},{"text":"Put two heaped tablespoons of filling on each round with some chopped egg and a couple of olive halves."},{"text":"Brush the edge with water, fold into a half moon and press firmly to seal."},{"text":"Fold the edge over itself in small pleats, or press it with a fork, and set the empanadas on the trays."},{"text":"Brush with beaten egg and bake until golden brown.","timerMinutes":20}],"notes":["The filling must be completely cold, or the fat melts into the pastry and the edges will not seal.","A handful of raisins in the filling is a popular sweet and savoury variation.","Unbaked empanadas freeze well. Bake them from frozen, adding about 5 minutes."],"tags":["beef","pastry","hand pies","party","freezer-friendly"],"nutritionPerServingEstimate":{"kcal":820,"protein":27,"fat":46,"carbs":72,"fiber":5,"sugar":4,"sodium":250},"image":null,"updated":"2026-11-06"},{"slug":"baked-cheesecake","url":"https://cuisine.recipes/recipes/baked-cheesecake","title":"Baked cheesecake","summary":"A tall, creamy baked cheesecake on a buttery biscuit base, lifted with lemon zest and soured cream and set slowly overnight.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":12,"yield":null,"prepMinutes":25,"cookMinutes":70,"restMinutes":480,"totalMinutes":575,"difficulty":"medium","equipment":["23 cm springform tin","Baking paper","Food processor or rolling pin","Electric mixer","Large mixing bowl"],"ingredients":[{"qty":200,"unit":"g","item":"digestive biscuits","note":"or graham crackers"},{"qty":80,"unit":"g","item":"unsalted butter","note":"melted"},{"qty":900,"unit":"g","item":"full-fat cream cheese","note":"at room temperature"},{"qty":200,"unit":"g","item":"caster sugar"},{"qty":3,"unit":"tbsp","item":"plain flour"},{"qty":2,"unit":"tsp","item":"vanilla extract"},{"qty":1,"unit":"","item":"lemon","note":"finely grated zest only"},{"qty":3,"unit":"","item":"eggs","note":"large, at room temperature"},{"qty":1,"unit":"","item":"egg yolk","note":"large"},{"qty":200,"unit":"g","item":"soured cream","note":"at room temperature"}],"steps":[{"text":"Heat the oven to 180°C. Grease the springform tin and line the base with baking paper."},{"text":"Crush the biscuits to fine crumbs in a food processor, or in a bag with a rolling pin, then stir in the melted butter."},{"text":"Press the crumbs firmly and evenly over the base of the tin with the back of a spoon."},{"text":"Bake the base until set and lightly toasted, then lower the oven to 160°C.","timerMinutes":10},{"text":"Beat the cream cheese on low speed until smooth, then beat in the sugar and flour."},{"text":"Add the vanilla and lemon zest, then the eggs and yolk one at a time, mixing on low just until each one disappears."},{"text":"Stir in the soured cream by hand, scraping down the bowl so no lumps of cheese remain."},{"text":"Pour the filling over the base and tap the tin on the worktop to bring large air bubbles to the surface."},{"text":"Bake until the edge is set and lightly puffed but the centre still wobbles like jelly when you nudge the tin.","timerMinutes":60},{"text":"Turn off the oven, prop the door ajar and leave the cheesecake inside to cool slowly.","timerMinutes":60},{"text":"Run a thin knife around the edge, then leave it to cool fully at room temperature.","timerMinutes":60},{"text":"Cover and chill until firm, ideally overnight.","timerMinutes":360}],"notes":["Mix on low speed throughout. Beating in a lot of air makes the cheesecake puff up in the oven and then crack as it sinks.","For clean slices, dip a long knife in hot water and wipe it dry between cuts."],"tags":["cheesecake","make ahead","party"],"nutritionPerServingEstimate":{"kcal":510,"protein":8,"fat":39,"carbs":33,"fiber":1,"sugar":23,"sodium":340},"image":null,"updated":"2026-11-06"},{"slug":"banana-bread","url":"https://cuisine.recipes/recipes/banana-bread","title":"Banana bread","summary":"A moist, tender loaf made with very ripe bananas, melted butter and brown sugar, mixed by hand in a single bowl.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":10,"yield":"1 loaf (10 slices)","prepMinutes":15,"cookMinutes":55,"restMinutes":40,"totalMinutes":110,"difficulty":"easy","equipment":["900 g (2 lb) loaf tin","Baking paper","Large mixing bowl","Fork","Spatula","Wire rack"],"ingredients":[{"qty":3,"unit":"","item":"very ripe bananas","note":"about 350 g peeled"},{"qty":100,"unit":"g","item":"unsalted butter","note":"melted, plus extra for the tin"},{"qty":140,"unit":"g","item":"light brown sugar"},{"qty":2,"unit":"","item":"eggs","note":"medium"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":225,"unit":"g","item":"plain flour"}],"steps":[{"text":"Heat the oven to 175°C. Grease a 900 g loaf tin and line the base and long sides with a strip of baking paper."},{"text":"Mash the bananas in a large bowl with a fork until mostly smooth, leaving a few small lumps."},{"text":"Stir in the melted butter, then the brown sugar, until evenly combined."},{"text":"Beat in the eggs one at a time, followed by the vanilla."},{"text":"Sprinkle the bicarbonate of soda and salt over the mixture and stir them in well."},{"text":"Add the flour and fold it in gently with a spatula, stopping as soon as no dry streaks remain."},{"text":"Scrape the batter into the tin and level the top."},{"text":"Bake until risen and deep golden, and a skewer pushed into the centre comes out clean.","timerMinutes":55},{"text":"Leave the loaf to cool in the tin.","timerMinutes":10},{"text":"Lift it out using the paper and cool on a wire rack before slicing.","timerMinutes":30}],"notes":["The darker and more speckled the bananas, the sweeter and more fragrant the loaf. Bananas with black skins are ideal.","If the top browns before the centre is cooked, lay a sheet of foil loosely over it for the last 15 minutes.","Wrapped well, it keeps for 3 days at room temperature and slices more neatly on the second day."],"tags":["quick bread","loaf","bananas","bake sale"],"nutritionPerServingEstimate":{"kcal":250,"protein":4,"fat":9,"carbs":39,"fiber":2,"sugar":18,"sodium":160},"image":null,"updated":"2026-11-06"},{"slug":"banana-oat-pancakes","url":"https://cuisine.recipes/recipes/banana-oat-pancakes","title":"Banana oat pancakes","summary":"Small, soft pancakes blended from ripe banana, rolled oats, eggs and a little milk, naturally sweet and cooked gently in a buttered pan.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":2,"yield":"about 10 small pancakes","prepMinutes":5,"cookMinutes":12,"restMinutes":5,"totalMinutes":22,"difficulty":"easy","equipment":["Blender","Large non-stick frying pan","Thin spatula","Pastry brush"],"ingredients":[{"qty":80,"unit":"g","item":"rolled oats"},{"qty":1,"unit":"","item":"large ripe banana","note":"about 120 g peeled"},{"qty":2,"unit":"","item":"eggs"},{"qty":80,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":10,"unit":"g","item":"butter","note":"for the pan"},{"qty":2,"unit":"tbsp","item":"maple syrup","note":"to serve"}],"steps":[{"text":"Blitz the oats in a blender to a coarse flour."},{"text":"Add the banana, eggs, milk, baking powder, cinnamon and salt and blend until smooth."},{"text":"Leave the batter to stand so the oats absorb some liquid and it thickens slightly.","timerMinutes":5},{"text":"Heat a large non-stick frying pan over medium-low heat and brush it with a little butter."},{"text":"Drop in heaped tablespoons of batter, well apart, and spread each into a round about 8 cm across."},{"text":"Cook until bubbles appear on the surface and the edges look set.","timerMinutes":2},{"text":"Flip carefully with a thin spatula and cook until golden on the second side.","timerMinutes":1.5},{"text":"Keep the pancakes warm while you cook the rest, brushing the pan with butter between batches.","timerMinutes":7},{"text":"Serve warm with maple syrup and sliced banana or berries."}],"notes":["Keep the heat moderate. The sugar in the banana makes these pancakes brown quickly and burn on high heat.","Small pancakes are much easier to flip than large ones, as the batter is softer than a flour batter.","For a gluten-free version, use oats labelled gluten-free and check your baking powder."],"tags":["pancakes","bananas","quick","breakfast"],"nutritionPerServingEstimate":{"kcal":390,"protein":14,"fat":13,"carbs":57,"fiber":6,"sugar":22,"sodium":340},"image":null,"updated":"2026-11-06"},{"slug":"bangers-and-mash","url":"https://cuisine.recipes/recipes/bangers-and-mash","title":"Bangers and mash","summary":"Slowly browned pork sausages on creamy mashed potato, with a rich onion gravy made from deeply caramelised onions and beef stock.","cuisine":"British","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Large frying pan","2 saucepans","Colander","Potato masher","Wooden spoon"],"ingredients":[{"qty":8,"unit":"","item":"pork sausages","note":"about 500 g"},{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":3,"unit":"","item":"onions","note":"thinly sliced"},{"qty":90,"unit":"g","item":"butter","note":"30 g for the gravy, 60 g for the mash"},{"qty":1,"unit":"tsp","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":100,"unit":"ml","item":"red wine"},{"qty":400,"unit":"ml","item":"beef stock"},{"qty":1,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"tsp","item":"Dijon or wholegrain mustard"},{"qty":1,"unit":"kg","item":"floury potatoes","note":"peeled and cut into large chunks"},{"qty":150,"unit":"ml","item":"whole milk"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large frying pan over medium-low heat and cook the sausages, turning often, until browned all over and cooked through.","timerMinutes":25},{"text":"Meanwhile, melt 30 g of the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft.","timerMinutes":15},{"text":"Add the sugar, turn up the heat a little and cook, stirring often, until the onions are deep golden and jammy.","timerMinutes":10},{"text":"Stir in the flour and cook for a minute.","timerMinutes":1},{"text":"Pour in the wine and let it bubble for a minute, then add the stock and thyme and simmer until thick and glossy.","timerMinutes":8},{"text":"While the gravy cooks, boil the potatoes in salted water until very tender.","timerMinutes":20},{"text":"Drain the potatoes and leave them to steam in the colander for 2 minutes."},{"text":"Warm the milk with the remaining butter in the empty pan, add the potatoes and mash until smooth, then beat with a wooden spoon until fluffy. Season."},{"text":"Remove the thyme, stir the mustard into the gravy and season to taste."},{"text":"Pile the mash onto warm plates, lay the sausages on top and pour over plenty of gravy."}],"notes":["Cook sausages slowly. High heat splits the skins and leaves the middles underdone.","There is no need to prick good sausages; it only lets the juices escape.","Floury potatoes make light, fluffy mash. Waxy ones turn gluey when mashed."],"tags":["sausages","comfort","weeknight","pub classic"],"nutritionPerServingEstimate":{"kcal":830,"protein":28,"fat":51,"carbs":66,"fiber":8,"sugar":11,"sodium":1330},"image":null,"updated":"2026-11-06"},{"slug":"banh-mi","url":"https://cuisine.recipes/recipes/banh-mi","title":"Banh mi","summary":"Crisp Vietnamese baguettes filled with lemongrass pork, liver pâté, quick-pickled carrot and daikon, cucumber, chili and coriander.","cuisine":"Vietnamese","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":30,"cookMinutes":15,"restMinutes":60,"totalMinutes":105,"difficulty":"easy","equipment":["Griddle pan or grill","Mixing bowls","Large jar","Bread knife","Baking tray"],"ingredients":[{"qty":1,"unit":"","item":"carrot","note":"cut into thin matchsticks"},{"qty":150,"unit":"g","item":"daikon","note":"cut into thin matchsticks"},{"qty":3,"unit":"tbsp","item":"sugar","note":"for the pickle, mostly drained off"},{"qty":4,"unit":"tbsp","item":"rice vinegar"},{"qty":120,"unit":"ml","item":"warm water"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":500,"unit":"g","item":"pork shoulder","note":"thinly sliced"},{"qty":2,"unit":"","item":"lemongrass stalks","note":"tough outer layers removed, very finely chopped"},{"qty":3,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"","item":"shallots","note":"finely chopped"},{"qty":2,"unit":"tbsp","item":"fish sauce"},{"qty":1,"unit":"tbsp","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":4,"unit":"","item":"short baguettes","note":"light and airy, about 20 cm long"},{"qty":4,"unit":"tbsp","item":"mayonnaise"},{"qty":100,"unit":"g","item":"pork liver pâté"},{"qty":1,"unit":"tbsp","item":"soy sauce"},{"qty":0.5,"unit":"","item":"cucumber","note":"cut into long thin strips"},{"qty":2,"unit":"","item":"red chilies","note":"thinly sliced"},{"qty":1,"unit":"bunch","item":"coriander"}],"steps":[{"text":"Stir the sugar, vinegar, salt and warm water together until dissolved, then pour over the carrot and daikon in a jar."},{"text":"Leave to pickle at room temperature until the vegetables are pliable and taste sweet and sour.","timerMinutes":60},{"text":"Meanwhile, mix the lemongrass, garlic, shallots, fish sauce, brown sugar, oil and pepper in a bowl."},{"text":"Add the pork and massage the marinade in well, then cover and leave for at least 30 minutes."},{"text":"Heat the oven to 180°C and heat a griddle pan over high heat until it smokes."},{"text":"Grill the pork in batches, without crowding the pan, until caramelised and charred at the edges and cooked through.","timerMinutes":8},{"text":"Warm the baguettes in the oven until the crust is crisp and crackly.","timerMinutes":5},{"text":"Split each baguette lengthwise without cutting all the way through and pull out a little of the soft crumb."},{"text":"Spread one cut side with mayonnaise and the other with pâté, then sprinkle a few drops of soy sauce over the inside."},{"text":"Fill with the pork, the drained pickles, cucumber, chili and sprigs of coriander, and serve straight away."}],"notes":["The pickles keep for 2 weeks in the fridge and taste better after a day.","Choose light baguettes with a thin, crackly crust. A dense, chewy loaf overwhelms the filling."],"tags":["sandwich","pork","street food","pickles"],"nutritionPerServingEstimate":{"kcal":800,"protein":35,"fat":47,"carbs":59,"fiber":4,"sugar":14,"sodium":1790},"image":null,"updated":"2026-11-06"},{"slug":"bbq-ribs","url":"https://cuisine.recipes/recipes/bbq-ribs","title":"Barbecue pork ribs","summary":"Back ribs rubbed with spices, baked slowly in foil until tender, then glazed with a sticky homemade barbecue sauce in a hot oven.","cuisine":"American","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":175,"restMinutes":5,"totalMinutes":200,"difficulty":"easy","equipment":["2 large baking trays","Foil","Small saucepan","Pastry brush","Sharp knife"],"ingredients":[{"qty":2,"unit":"kg","item":"pork back ribs","note":"2 racks"},{"qty":2,"unit":"tbsp","item":"dark brown sugar","note":"for the rub"},{"qty":1,"unit":"tbsp","item":"smoked paprika","note":"for the rub"},{"qty":2,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"tsp","item":"garlic powder"},{"qty":1,"unit":"tsp","item":"mustard powder"},{"qty":0.5,"unit":"tsp","item":"cayenne pepper"},{"qty":250,"unit":"g","item":"ketchup","note":"for the sauce"},{"qty":60,"unit":"ml","item":"cider vinegar"},{"qty":50,"unit":"g","item":"dark brown sugar","note":"for the sauce"},{"qty":2,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":1,"unit":"tbsp","item":"yellow mustard"},{"qty":1,"unit":"tsp","item":"smoked paprika","note":"for the sauce"},{"qty":1,"unit":"clove","item":"garlic","note":"grated"}],"steps":[{"text":"Heat the oven to 150°C."},{"text":"Turn the racks bone side up, slide a knife under the thin membrane at one end, grip it with kitchen paper and pull it off."},{"text":"Mix the rub ingredients and season both racks all over."},{"text":"Wrap each rack tightly in a large sheet of foil, meat side up, and set them on a baking tray."},{"text":"Bake until the meat has shrunk back from the bone ends and feels tender when pressed.","timerMinutes":150},{"text":"Meanwhile, simmer all the sauce ingredients in a small pan over low heat, stirring now and then, until thick and glossy.","timerMinutes":15},{"text":"Carefully open the foil, letting the steam escape away from you, and pour off the juices."},{"text":"Turn the oven up to 220°C and move the ribs, unwrapped, onto a clean tray."},{"text":"Brush the ribs generously with sauce and bake until it bubbles and darkens at the edges.","timerMinutes":10},{"text":"Brush with another coat of sauce and bake again to build a sticky glaze.","timerMinutes":10},{"text":"Rest the ribs for a few minutes, then cut between the bones and serve with the remaining sauce.","timerMinutes":5}],"notes":["Spare ribs are larger and fattier than back ribs. Give them 3 to 3.5 hours in the foil.","To finish on a barbecue instead, glaze the tender ribs over medium heat for 4 to 5 minutes per side, watching for flare-ups.","The sauce keeps for 2 weeks in a jar in the fridge."],"tags":["pork","ribs","barbecue","slow-cooked","weekend"],"nutritionPerServingEstimate":{"kcal":920,"protein":50,"fat":64,"carbs":40,"fiber":1,"sugar":33,"sodium":920},"image":null,"updated":"2026-11-06"},{"slug":"bechamel-sauce","url":"https://cuisine.recipes/recipes/bechamel-sauce","title":"Béchamel sauce","summary":"The classic French white sauce of butter, flour and milk infused with bay and onion, cooked until smooth and lightly seasoned with nutmeg.","cuisine":"French","course":"sauce","diet":["vegetarian"],"servings":6,"yield":"About 600 ml","prepMinutes":5,"cookMinutes":20,"restMinutes":10,"totalMinutes":35,"difficulty":"easy","equipment":["2 medium saucepans","Whisk","Wooden spoon","Fine sieve"],"ingredients":[{"qty":600,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":0.25,"unit":"","item":"onion","note":"in one piece"},{"qty":50,"unit":"g","item":"butter"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":1,"unit":"pinch","item":"ground nutmeg"},{"qty":null,"unit":"","item":"salt and white pepper","note":"to taste"}],"steps":[{"text":"Heat the milk with the bay leaf and onion in a saucepan until small bubbles appear around the edge."},{"text":"Take it off the heat and leave to infuse.","timerMinutes":10},{"text":"Strain the milk into a jug and discard the bay leaf and onion."},{"text":"Melt the butter in a clean saucepan over medium-low heat until it foams."},{"text":"Add the flour and stir constantly to make a smooth paste, cooking until it smells biscuity but stays pale.","timerMinutes":2},{"text":"Take the pan off the heat and whisk in a quarter of the warm milk until smooth."},{"text":"Return to the heat and whisk in the rest of the milk gradually, keeping the sauce smooth."},{"text":"Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon."},{"text":"Simmer over low heat, stirring often, to cook out the floury taste.","timerMinutes":8},{"text":"Season with nutmeg, salt and white pepper, and use straight away."}],"notes":["Adding the milk gradually and off the heat at first is what keeps the sauce free of lumps. If lumps do form, whisk hard or pass the sauce through a sieve.","To store, press baking paper onto the surface to stop a skin forming. Reheat gently with a splash of milk.","For a thicker sauce for lasagne or croquettes, use 60 g each of butter and flour. Stir in grated cheese off the heat to make a Mornay sauce."],"tags":["white sauce","basics","french","lasagne"],"nutritionPerServingEstimate":{"kcal":160,"protein":4,"fat":10,"carbs":12,"fiber":0,"sugar":5,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"beef-and-ale-pie","url":"https://cuisine.recipes/recipes/beef-and-ale-pie","title":"Beef and ale pie","summary":"Chunks of beef chuck braised slowly in ale with onions, carrots and mushrooms, then baked under a crisp, golden puff pastry lid.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":215,"restMinutes":65,"totalMinutes":310,"difficulty":"medium","equipment":["Large flameproof casserole with lid","Pie dish, 1.5 to 2 litres","Rolling pin","Pastry brush","Mixing bowl"],"ingredients":[{"qty":1.2,"unit":"kg","item":"beef chuck","note":"cut into 4 cm chunks"},{"qty":3,"unit":"tbsp","item":"plain flour","note":"plus extra for rolling"},{"qty":3,"unit":"tbsp","item":"sunflower oil"},{"qty":2,"unit":"","item":"onions","note":"chopped"},{"qty":2,"unit":"","item":"carrots","note":"cut into thick slices"},{"qty":250,"unit":"g","item":"chestnut mushrooms","note":"quartered"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":500,"unit":"ml","item":"brown ale"},{"qty":300,"unit":"ml","item":"beef stock"},{"qty":1,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":1,"unit":"tsp","item":"light brown sugar"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":375,"unit":"g","item":"puff pastry"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 160°C. Toss the beef with the flour, salt and pepper."},{"text":"Heat 2 tablespoons of oil in the casserole over high heat and brown the beef in 3 batches until deeply coloured on all sides. Set aside.","timerMinutes":15},{"text":"Lower the heat, add the remaining oil, the onions and carrots and cook until softened.","timerMinutes":8},{"text":"Add the mushrooms and garlic and cook until the mushrooms colour.","timerMinutes":5},{"text":"Stir in the tomato paste and any flour left in the bowl and cook for a minute.","timerMinutes":1},{"text":"Pour in the ale, scraping up the browned bits, then add the stock, Worcestershire sauce, sugar, thyme and bay. Return the beef and bring to a simmer."},{"text":"Cover and cook in the oven until the beef is tender enough to cut with a spoon.","timerMinutes":150},{"text":"Season to taste. If the sauce is thin, simmer it uncovered on the hob for a few minutes."},{"text":"Spoon the filling into the pie dish, removing the herbs, and leave it to cool completely.","timerMinutes":60},{"text":"Heat the oven to 200°C. Roll the pastry a little larger than the dish."},{"text":"Brush the rim of the dish with egg, lay the pastry over, press to seal, trim and crimp the edge. Cut a small hole in the middle for steam."},{"text":"Brush the top with beaten egg and bake until risen and deep golden.","timerMinutes":35},{"text":"Leave the pie to stand for 5 minutes before serving.","timerMinutes":5}],"notes":["Choose a malty brown ale or porter. Very hoppy beers turn bitter during long cooking.","The filling can be made up to 2 days ahead and kept in the fridge, and the flavour deepens.","A cold filling keeps the pastry crisp. Pastry laid over a hot filling melts and sags."],"tags":["beef","pie","pub classic","make-ahead"],"nutritionPerServingEstimate":{"kcal":910,"protein":49,"fat":57,"carbs":46,"fiber":3,"sugar":7,"sodium":460},"image":null,"updated":"2026-11-06"},{"slug":"beef-and-broccoli","url":"https://cuisine.recipes/recipes/beef-and-broccoli","title":"Beef and broccoli","summary":"Tender strips of flank steak and bright broccoli florets stir-fried with garlic and ginger in a glossy oyster sauce.","cuisine":"Chinese-American","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":15,"restMinutes":20,"totalMinutes":50,"difficulty":"easy","equipment":["Wok","Saucepan","Mixing bowl","Small bowl"],"ingredients":[{"qty":500,"unit":"g","item":"flank steak","note":"sliced thinly across the grain"},{"qty":0.25,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the marinade"},{"qty":1,"unit":"tbsp","item":"Shaoxing rice wine"},{"qty":2,"unit":"tsp","item":"cornflour","note":"for the marinade"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"1 tbsp for the marinade, 2 tbsp for frying"},{"qty":3,"unit":"tbsp","item":"oyster sauce"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the sauce"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":2,"unit":"tsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":120,"unit":"ml","item":"beef stock"},{"qty":1,"unit":"tbsp","item":"cornflour","note":"for the sauce"},{"qty":400,"unit":"g","item":"broccoli florets","note":"bite-sized"},{"qty":3,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":10,"unit":"g","item":"fresh ginger","note":"finely chopped"}],"steps":[{"text":"Toss the beef with the bicarbonate of soda, 1 tbsp soy sauce, Shaoxing wine and 2 tsp cornflour, then mix in 1 tbsp of the oil."},{"text":"Leave to marinate at room temperature.","timerMinutes":20},{"text":"Whisk the oyster sauce, 1 tbsp soy sauce, dark soy sauce, sugar, sesame oil, stock and 1 tbsp cornflour in a small bowl."},{"text":"Blanch the broccoli in a pan of boiling salted water until bright green and just tender, then drain well.","timerMinutes":2},{"text":"Heat 1 tbsp oil in the wok over high heat until it smokes."},{"text":"Spread the beef out in a single layer and sear without moving until browned underneath, then toss briefly and tip onto a plate. Work in 2 batches if needed.","timerMinutes":2},{"text":"Add the remaining oil, the garlic and ginger to the wok and stir-fry until fragrant.","timerMinutes":0.5},{"text":"Stir the sauce again, pour it in and let it bubble until thick and glossy.","timerMinutes":1},{"text":"Return the beef and broccoli and toss until coated and hot through.","timerMinutes":1},{"text":"Serve straight away with steamed rice."}],"notes":["The small amount of bicarbonate of soda keeps the beef tender. Do not add more, or it tastes soapy.","Slice the beef while it is partly frozen for neat, thin strips."],"tags":["stir-fry","beef","weeknight","takeaway favourite"],"nutritionPerServingEstimate":{"kcal":390,"protein":31,"fat":23,"carbs":16,"fiber":3,"sugar":4,"sodium":1120},"image":null,"updated":"2026-11-06"},{"slug":"beef-bourguignon","url":"https://cuisine.recipes/recipes/beef-bourguignon","title":"Beef bourguignon","summary":"Chunks of beef braised slowly in red wine with bacon, then finished with browned small onions and mushrooms in a dark, glossy sauce.","cuisine":"French","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":205,"restMinutes":0,"totalMinutes":235,"difficulty":"medium","equipment":["Large flameproof casserole with lid","Large frying pan","Slotted spoon"],"ingredients":[{"qty":1.3,"unit":"kg","item":"beef chuck","note":"cut into 5 cm chunks"},{"qty":2,"unit":"tbsp","item":"sunflower oil"},{"qty":150,"unit":"g","item":"smoked bacon lardons"},{"qty":1,"unit":"","item":"onion","note":"sliced"},{"qty":2,"unit":"","item":"carrots","note":"thickly sliced"},{"qty":3,"unit":"clove","item":"garlic","note":"crushed"},{"qty":2,"unit":"tbsp","item":"plain flour"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":750,"unit":"ml","item":"red wine","note":"a fruity, medium-bodied one such as Pinot Noir"},{"qty":400,"unit":"ml","item":"beef stock"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":250,"unit":"g","item":"small shallots or baby onions","note":"peeled and left whole"},{"qty":250,"unit":"g","item":"chestnut mushrooms","note":"quartered"},{"qty":30,"unit":"g","item":"butter"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 160°C. Pat the beef dry with kitchen paper and season well with salt and pepper."},{"text":"Heat 1 tablespoon of oil in the casserole over medium heat and fry the lardons until golden. Lift out with a slotted spoon.","timerMinutes":6},{"text":"Turn the heat up and brown the beef in 3 or 4 batches until deeply browned on all sides, adding the rest of the oil if needed. Set aside.","timerMinutes":15},{"text":"Lower the heat, add the onion and carrots and cook until softened and lightly coloured.","timerMinutes":8},{"text":"Stir in the garlic, flour and tomato paste and cook for a minute until the flour disappears.","timerMinutes":1},{"text":"Pour in the wine a little at a time, stirring and scraping up the browned bits from the base, and bring to the boil."},{"text":"Return the beef, lardons and any juices, add the stock, thyme and bay, and bring back to a simmer. The liquid should just cover the meat."},{"text":"Cover and braise in the oven until the beef is tender enough to cut with a spoon.","timerMinutes":150},{"text":"Near the end, melt the butter in a frying pan and brown the shallots, shaking the pan, until golden all over.","timerMinutes":10},{"text":"Add the mushrooms to the shallots and fry until golden and any liquid has evaporated.","timerMinutes":6},{"text":"Stir the shallots and mushrooms into the stew and return it to the oven, uncovered, until the sauce is thick enough to coat a spoon.","timerMinutes":20},{"text":"Skim off any fat from the surface, remove the herb stalks and bay, and check the seasoning."},{"text":"Scatter with parsley and serve with mashed potatoes, boiled potatoes or crusty bread."}],"notes":["It tastes even better the next day. Cool, chill overnight, lift off the set fat and reheat gently.","Dry the beef well and do not crowd the pan. Meat packed in too tightly steams grey instead of browning.","Cook with a wine you would happily drink. It does not need to come from Burgundy."],"tags":["beef","stew","braise","make-ahead","winter"],"nutritionPerServingEstimate":{"kcal":780,"protein":50,"fat":46,"carbs":21,"fiber":3,"sugar":8,"sodium":560},"image":null,"updated":"2026-11-06"},{"slug":"pho-bo","url":"https://cuisine.recipes/recipes/pho-bo","title":"Beef pho","summary":"A clear, deeply savoury beef bone broth scented with charred onion, ginger and star anise, poured over rice noodles and thin slices of beef.","cuisine":"Vietnamese","course":"soup","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":285,"restMinutes":0,"totalMinutes":315,"difficulty":"medium","equipment":["Stockpot of at least 8 litres","Heavy frying pan","Fine sieve","Muslin square or spice bag","Large saucepan","Sharp knife"],"ingredients":[{"qty":2,"unit":"kg","item":"beef bones","note":"marrow and knuckle bones, cut into pieces by the butcher"},{"qty":500,"unit":"g","item":"beef brisket","note":"in one piece"},{"qty":2,"unit":"","item":"onions","note":"halved, skin on"},{"qty":80,"unit":"g","item":"fresh ginger","note":"halved lengthwise"},{"qty":5,"unit":"","item":"star anise"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"tbsp","item":"coriander seeds"},{"qty":1,"unit":"","item":"black cardamom pod","note":"optional"},{"qty":4.5,"unit":"l","item":"water","note":"plus extra for blanching"},{"qty":4,"unit":"tbsp","item":"fish sauce"},{"qty":25,"unit":"g","item":"rock sugar","note":"or white sugar"},{"qty":2,"unit":"tsp","item":"salt"},{"qty":400,"unit":"g","item":"dried flat rice noodles","note":"about 5 mm wide"},{"qty":300,"unit":"g","item":"beef sirloin","note":"sliced paper thin"},{"qty":200,"unit":"g","item":"bean sprouts"},{"qty":1,"unit":"bunch","item":"Thai basil"},{"qty":1,"unit":"bunch","item":"coriander"},{"qty":4,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":2,"unit":"","item":"limes","note":"cut into wedges"},{"qty":2,"unit":"","item":"red chilies","note":"thinly sliced"},{"qty":4,"unit":"tbsp","item":"hoisin sauce","note":"to serve"}],"steps":[{"text":"Put the bones in the stockpot, cover with cold water and bring to a rolling boil.","timerMinutes":10},{"text":"Boil hard until grey scum rises to the top.","timerMinutes":5},{"text":"Drain the bones, rinse them under running water and scrub out the pot."},{"text":"Meanwhile, char the onion halves and ginger in a dry heavy pan over high heat, turning them, until blackened in patches and smelling sweet.","timerMinutes":10},{"text":"Toast the star anise, cinnamon, cloves, coriander seeds and cardamom in the same pan until fragrant, then tie them up in the muslin.","timerMinutes":2},{"text":"Return the bones to the clean pot with the brisket, onion, ginger and the 4.5 litres of water."},{"text":"Bring slowly to a simmer, skimming off the foam as it rises, then add the spice bag.","timerMinutes":15},{"text":"Keep the broth at a bare simmer, with just a few bubbles breaking, until the brisket is tender when pierced.","timerMinutes":90},{"text":"Lift out the brisket, cool it in a bowl of cold water for 10 minutes, then wrap it and set aside."},{"text":"Simmer the broth, uncovered, for 2.5 hours more, topping up with a little hot water if the bones poke above the surface.","timerMinutes":150},{"text":"Strain the broth through a fine sieve into a clean pan. Season with the fish sauce, sugar and salt until it tastes slightly too salty on its own."},{"text":"While the broth finishes, soak the noodles in warm water until pliable, then blanch them in boiling water until just tender and drain.","timerMinutes":1},{"text":"Slice the brisket thinly across the grain and divide it between deep bowls with the noodles and raw sirloin."},{"text":"Bring the broth back to a rolling boil and ladle it over the beef so the raw slices turn pink."},{"text":"Serve with the bean sprouts, herbs, spring onions, lime, chilies and hoisin sauce on the side."}],"notes":["Put the sirloin in the freezer for 30 minutes before slicing and it will cut paper thin.","The broth keeps for 3 days in the fridge. Chill it overnight and lift off the solid fat before reheating.","Take out the spice bag after the first hour if you prefer a lighter anise flavour."],"tags":["soup","beef","noodles","slow cooking"],"nutritionPerServingEstimate":{"kcal":640,"protein":32,"fat":23,"carbs":74,"fiber":4,"sugar":12,"sodium":1330},"image":null,"updated":"2026-11-06"},{"slug":"beef-rendang","url":"https://cuisine.recipes/recipes/beef-rendang","title":"Beef rendang","summary":"Beef chuck slowly cooked in coconut milk and a fragrant chili spice paste until the liquid is gone and the meat is dark, tender and coated.","cuisine":"Indonesian","course":"main","diet":["dairy-free","gluten-free"],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":210,"restMinutes":30,"totalMinutes":270,"difficulty":"medium","equipment":["Large heavy pot or wok","Blender","Small dry frying pan","Pestle and mortar","Wooden spoon"],"ingredients":[{"qty":10,"unit":"","item":"dried red chilies","note":"soaked in hot water for 20 minutes"},{"qty":3,"unit":"","item":"fresh red chilies"},{"qty":8,"unit":"","item":"shallots","note":"roughly chopped"},{"qty":5,"unit":"clove","item":"garlic"},{"qty":30,"unit":"g","item":"fresh ginger","note":"roughly chopped"},{"qty":30,"unit":"g","item":"galangal","note":"roughly chopped"},{"qty":1,"unit":"tsp","item":"ground turmeric","note":"or 20 g fresh turmeric"},{"qty":50,"unit":"g","item":"desiccated coconut","note":"unsweetened"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":2,"unit":"","item":"lemongrass stalks","note":"bruised and tied in a knot, not eaten"},{"qty":6,"unit":"","item":"makrut lime leaves","note":"torn"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":3,"unit":"","item":"star anise"},{"qty":5,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"kg","item":"beef chuck","note":"cut into 5 cm chunks"},{"qty":2,"unit":"can","item":"coconut milk","note":"400 ml each"},{"qty":2,"unit":"tbsp","item":"tamarind pulp","note":"soaked in a little hot water and strained"},{"qty":1,"unit":"tbsp","item":"palm sugar","note":"or light brown sugar"},{"qty":1.5,"unit":"tsp","item":"salt"}],"steps":[{"text":"Drain the soaked chilies and blend them with the fresh chilies, shallots, garlic, ginger, galangal and turmeric to a smooth paste, adding a splash of water if needed."},{"text":"Toast the desiccated coconut in the dry frying pan over medium-low heat, stirring constantly, until evenly deep golden brown.","timerMinutes":6},{"text":"Pound the warm coconut with the pestle and mortar until it turns oily and paste-like."},{"text":"Heat the oil in the pot over medium heat and fry the spice paste, stirring often, until it darkens and the oil separates.","timerMinutes":10},{"text":"Add the lemongrass, lime leaves, cinnamon, star anise, cardamom and cloves and stir until fragrant.","timerMinutes":1},{"text":"Add the beef and stir until every piece is coated in the paste.","timerMinutes":2},{"text":"Pour in the coconut milk and bring to a simmer."},{"text":"Cook uncovered over low heat, stirring every 15 minutes, until the beef is tender and the sauce has reduced by about half.","timerMinutes":120},{"text":"Stir in the toasted coconut paste, tamarind, palm sugar and salt."},{"text":"Keep cooking over low heat, stirring more often as it thickens, until the sauce has almost gone and turned dark brown and oily.","timerMinutes":60},{"text":"For the final stretch, stir constantly so nothing catches, letting the beef fry gently in the released oil until dark and well coated.","timerMinutes":10},{"text":"Remove the whole spices and lemongrass and leave the rendang to rest before serving with rice.","timerMinutes":10}],"notes":["Rendang is meant to be dry, with the spice paste clinging to the beef. Stop earlier, while some sauce remains, for the softer kalio style.","It keeps for a week in the fridge and the flavour deepens after a day or two."],"tags":["curry","beef","slow cooking","coconut"],"nutritionPerServingEstimate":{"kcal":740,"protein":37,"fat":59,"carbs":21,"fiber":4,"sugar":9,"sodium":140},"image":null,"updated":"2026-11-06"},{"slug":"beef-stroganoff","url":"https://cuisine.recipes/recipes/beef-stroganoff","title":"Beef stroganoff","summary":"Strips of tender beef seared fast, then folded into a creamy sour cream sauce with onions, mushrooms, mustard and a little paprika.","cuisine":"Russian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Large frying pan","Plate"],"ingredients":[{"qty":600,"unit":"g","item":"beef fillet or sirloin","note":"trimmed and cut into strips about 1 cm thick"},{"qty":2,"unit":"tbsp","item":"sunflower oil"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":250,"unit":"g","item":"chestnut mushrooms","note":"sliced"},{"qty":1,"unit":"tsp","item":"sweet paprika"},{"qty":1,"unit":"tbsp","item":"Dijon mustard"},{"qty":150,"unit":"ml","item":"beef stock"},{"qty":200,"unit":"ml","item":"full-fat sour cream"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley or dill","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Season the beef strips with salt and pepper."},{"text":"Heat 1 tablespoon of oil in a large frying pan over high heat until it shimmers."},{"text":"Sear the beef in 2 batches in a single layer until browned outside but still pink inside, adding the rest of the oil for the second batch. Set aside.","timerMinutes":2},{"text":"Lower the heat to medium, add the butter and cook the onion until soft and golden.","timerMinutes":8},{"text":"Add the mushrooms and cook until browned and their liquid has evaporated.","timerMinutes":5},{"text":"Stir in the paprika and mustard and cook for 30 seconds."},{"text":"Pour in the stock and simmer until reduced by about half.","timerMinutes":3},{"text":"Turn the heat to low and stir in the sour cream. Warm it through gently without letting it boil.","timerMinutes":1},{"text":"Return the beef and its juices to the pan and heat for a minute only, so it stays tender.","timerMinutes":1},{"text":"Check the seasoning, scatter with parsley or dill and serve with buttered noodles, rice or mashed potatoes."}],"notes":["Use full-fat sour cream and keep the sauce below a boil. Low-fat versions and high heat make it split.","The beef only needs a fast sear. Long cooking turns quick-cooking cuts tough and grey.","Creme fraiche works in place of sour cream and is even less likely to split."],"tags":["beef","quick","weeknight","creamy"],"nutritionPerServingEstimate":{"kcal":520,"protein":35,"fat":39,"carbs":9,"fiber":2,"sugar":5,"sodium":270},"image":null,"updated":"2026-11-06"},{"slug":"beef-tacos","url":"https://cuisine.recipes/recipes/beef-tacos","title":"Beef tacos","summary":"Spiced ground beef simmered until saucy, spooned into warm corn tortillas and topped with lettuce, tomato, cheddar and sour cream.","cuisine":"Tex-Mex","course":"main","diet":["gluten-free"],"servings":4,"yield":"12 tacos","prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Large frying pan","Medium frying pan","Clean tea towel"],"ingredients":[{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":500,"unit":"g","item":"beef mince","note":"about 20% fat"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tbsp","item":"chili powder","note":"a mild blend"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":0.75,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":120,"unit":"ml","item":"water"},{"qty":12,"unit":"","item":"small corn tortillas","note":"about 15 cm across"},{"qty":100,"unit":"g","item":"iceberg lettuce","note":"finely shredded"},{"qty":2,"unit":"","item":"tomatoes","note":"diced"},{"qty":100,"unit":"g","item":"cheddar","note":"grated"},{"qty":120,"unit":"g","item":"sour cream"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":1,"unit":"","item":"lime","note":"cut into wedges"}],"steps":[{"text":"Heat the oil in a large frying pan over medium heat and cook the onion until soft and translucent.","timerMinutes":5},{"text":"Turn the heat to medium-high, add the beef and break it up with a spoon. Cook until browned with no pink left, then spoon off excess fat.","timerMinutes":7},{"text":"Add the garlic, chili powder, cumin, paprika, oregano, salt and tomato paste and stir until the spices smell toasted.","timerMinutes":1},{"text":"Pour in the water and simmer, stirring, until it reduces to a thick sauce that clings to the meat.","timerMinutes":5},{"text":"Taste, adjust the salt and keep the beef warm over the lowest heat."},{"text":"Heat a dry frying pan over medium-high heat and warm the tortillas one or two at a time, about 30 seconds per side, until soft and lightly spotted.","timerMinutes":6},{"text":"Stack the warm tortillas in a folded tea towel so they stay soft."},{"text":"Spoon the beef onto the tortillas and top with lettuce, tomato, cheddar, sour cream and coriander."},{"text":"Serve with lime wedges for squeezing over."}],"notes":["Thin corn tortillas can tear. Use two per taco if yours are fragile.","For crisp shells, warm store-bought hard taco shells in the oven at 180°C for about 5 minutes."],"tags":["tacos","beef","weeknight","family"],"nutritionPerServingEstimate":{"kcal":720,"protein":35,"fat":46,"carbs":45,"fiber":8,"sugar":6,"sodium":350},"image":null,"updated":"2026-11-06"},{"slug":"beef-wellington","url":"https://cuisine.recipes/recipes/beef-wellington","title":"Beef Wellington","summary":"Seared beef fillet brushed with mustard, wrapped in mushroom duxelles, cured ham and puff pastry, then roasted until crisp outside and pink within.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":40,"cookMinutes":60,"restMinutes":75,"totalMinutes":175,"difficulty":"hard","equipment":["Large frying pan","Food processor","Cling film","Rolling pin","Baking tray","Baking paper","Pastry brush","Meat thermometer","Kitchen string"],"ingredients":[{"qty":1,"unit":"kg","item":"beef fillet","note":"centre cut, trimmed of sinew"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":2,"unit":"tbsp","item":"Dijon or English mustard"},{"qty":600,"unit":"g","item":"chestnut mushrooms","note":"roughly chopped"},{"qty":2,"unit":"","item":"shallots","note":"roughly chopped"},{"qty":2,"unit":"clove","item":"garlic"},{"qty":20,"unit":"g","item":"butter"},{"qty":3,"unit":"sprig","item":"thyme","note":"leaves only"},{"qty":8,"unit":"slice","item":"Parma ham or prosciutto"},{"qty":500,"unit":"g","item":"all-butter puff pastry","note":"chilled"},{"qty":1,"unit":"tbsp","item":"plain flour","note":"for dusting"},{"qty":2,"unit":"","item":"egg yolks","note":"beaten with 1 tsp water"},{"qty":null,"unit":"","item":"salt, black pepper and flaky sea salt"}],"steps":[{"text":"Pat the beef dry, season it all over with salt and pepper, and tie it with string at 3 cm intervals so it holds a neat, even shape."},{"text":"Heat the oil in a large frying pan over high heat and sear the beef on every side, including the ends, until deeply browned.","timerMinutes":5},{"text":"Move the beef to a plate, snip off the string and brush it all over with the mustard while still warm. Leave it to cool.","timerMinutes":15},{"text":"Pulse the mushrooms, shallots and garlic in a food processor until very finely chopped, almost a paste."},{"text":"Melt the butter in the same pan over medium-high heat, add the mushroom mixture and thyme, and cook, stirring, until every drop of liquid has gone and it clumps together.","timerMinutes":15},{"text":"Season this duxelles and spread it on a plate to cool completely."},{"text":"Lay a large sheet of cling film on the worktop and overlap the ham slices on it in a rectangle big enough to wrap the beef."},{"text":"Spread the duxelles thinly over the ham, set the beef along one long edge and use the film to roll everything into a tight log. Twist the ends and chill.","timerMinutes":20},{"text":"Roll the pastry on a lightly floured surface into a rectangle about 3 mm thick and large enough to enclose the beef."},{"text":"Unwrap the beef and set it on the pastry. Brush the edges with egg yolk, fold the pastry around, trim the excess and press the seams to seal."},{"text":"Turn the parcel seam side down onto a tray lined with baking paper, brush with egg yolk and chill. Meanwhile, heat the oven to 220°C.","timerMinutes":30},{"text":"Brush on a second coat of egg yolk, mark a light criss-cross with the back of a knife and sprinkle with flaky salt."},{"text":"Bake until the pastry is deep golden and a thermometer in the centre of the beef reads 50°C for medium rare.","timerMinutes":40},{"text":"Rest for 10 minutes, then cut into thick slices with a serrated knife.","timerMinutes":10}],"notes":["Buy a centre-cut piece of fillet with an even thickness from end to end, so it cooks evenly.","The duxelles must be dry and cold before it goes on, or the pastry underneath turns soggy.","For medium, take the beef out at 55°C. The temperature climbs a few degrees more while it rests."],"tags":["beef","pastry","special occasion","christmas"],"nutritionPerServingEstimate":{"kcal":910,"protein":50,"fat":60,"carbs":45,"fiber":3,"sugar":4,"sodium":810},"image":null,"updated":"2026-11-06"},{"slug":"bibimbap","url":"https://cuisine.recipes/recipes/bibimbap","title":"Bibimbap","summary":"A bowl of short-grain rice topped with seasoned vegetables, savoury beef and a fried egg, served with a sweet and spicy gochujang sauce.","cuisine":"Korean","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":30,"cookMinutes":40,"restMinutes":0,"totalMinutes":70,"difficulty":"medium","equipment":["Medium saucepan with a lid","Saucepan for blanching","Large frying pan","Sieve"],"ingredients":[{"qty":300,"unit":"g","item":"short-grain white rice"},{"qty":360,"unit":"ml","item":"water","note":"for the rice"},{"qty":250,"unit":"g","item":"beef mince"},{"qty":1,"unit":"tbsp","item":"soy sauce"},{"qty":1,"unit":"tbsp","item":"sugar","note":"1 tsp for the beef, 2 tsp for the sauce"},{"qty":2,"unit":"tbsp","item":"sesame oil","note":"divided"},{"qty":3,"unit":"clove","item":"garlic","note":"finely grated, divided"},{"qty":300,"unit":"g","item":"spinach"},{"qty":200,"unit":"g","item":"bean sprouts","note":"soybean or mung bean"},{"qty":1,"unit":"","item":"large carrot","note":"cut into matchsticks"},{"qty":1,"unit":"","item":"courgette","note":"cut into matchsticks"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":4,"unit":"","item":"eggs"},{"qty":3,"unit":"tbsp","item":"gochujang"},{"qty":1,"unit":"tsp","item":"rice vinegar"},{"qty":1,"unit":"tbsp","item":"water","note":"for the sauce"},{"qty":2,"unit":"tsp","item":"toasted sesame seeds"},{"qty":null,"unit":"","item":"salt","note":"to taste"}],"steps":[{"text":"Rinse the rice in several changes of cold water until the water runs almost clear, then drain."},{"text":"Put the rice and 360 ml water in a saucepan, bring to the boil, cover and cook over the lowest heat.","timerMinutes":15},{"text":"Turn off the heat and leave the rice covered to steam.","timerMinutes":10},{"text":"Meanwhile, mix the beef with the soy sauce, 1 tsp sugar, 1 tsp sesame oil and a third of the garlic."},{"text":"Bring a saucepan of water to the boil and blanch the spinach until just wilted. Cool it under cold water and squeeze it hard.","timerMinutes":0.5},{"text":"Toss the spinach with 1 tsp sesame oil, another third of the garlic and a pinch of salt."},{"text":"Boil the bean sprouts in the same water until just tender, drain, and toss with 1 tsp sesame oil, the last of the garlic and a pinch of salt.","timerMinutes":3},{"text":"Heat 1 tsp vegetable oil in a frying pan over medium-high heat and stir-fry the carrot with a pinch of salt until just tender. Set aside.","timerMinutes":2},{"text":"Add another 1 tsp oil and stir-fry the courgette with a pinch of salt in the same way. Set aside.","timerMinutes":2},{"text":"Fry the beef in the same pan, breaking it up, until browned and glossy.","timerMinutes":4},{"text":"Stir together the gochujang, remaining 1 tbsp sesame oil, 2 tsp sugar, rice vinegar and 1 tbsp water to make the sauce."},{"text":"Fry the eggs in the remaining oil over medium-high heat until the whites are set with crisp edges and the yolks are still runny.","timerMinutes":3},{"text":"Divide the rice between bowls, arrange the vegetables and beef in separate piles on top, add an egg and sprinkle with sesame seeds."},{"text":"Serve with the sauce, and mix everything together at the table."}],"notes":["For a crisp rice crust, heat oiled stone or cast-iron bowls until very hot before adding the rice.","Gochujang varies in heat and sweetness. Taste the sauce and adjust the sugar to suit.","Shiitake mushrooms, cucumber or kimchi are good additions or swaps for any of the vegetables."],"tags":["rice bowl","beef","eggs","vegetables"],"nutritionPerServingEstimate":{"kcal":740,"protein":28,"fat":33,"carbs":81,"fiber":6,"sugar":12,"sodium":750},"image":null,"updated":"2026-11-06"},{"slug":"blueberry-muffins","url":"https://cuisine.recipes/recipes/blueberry-muffins","title":"Blueberry muffins","summary":"Tall, tender muffins packed with juicy blueberries and a hint of lemon, with a crunchy sugar top, mixed by hand in two bowls.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":12,"yield":"12 muffins","prepMinutes":15,"cookMinutes":22,"restMinutes":15,"totalMinutes":52,"difficulty":"easy","equipment":["12-hole muffin tin","Paper muffin cases","Large mixing bowl","Jug","Whisk","Large spoon","Wire rack"],"ingredients":[{"qty":300,"unit":"g","item":"plain flour"},{"qty":2.5,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":150,"unit":"g","item":"caster sugar"},{"qty":2,"unit":"","item":"eggs","note":"large"},{"qty":240,"unit":"ml","item":"whole milk"},{"qty":110,"unit":"g","item":"unsalted butter","note":"melted and slightly cooled"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":1,"unit":"","item":"lemon","note":"finely grated zest only"},{"qty":200,"unit":"g","item":"blueberries","note":"fresh or frozen"},{"qty":2,"unit":"tbsp","item":"demerara sugar","note":"for the tops"}],"steps":[{"text":"Heat the oven to 200°C and line a 12-hole muffin tin with paper cases."},{"text":"Whisk the flour, baking powder, salt and caster sugar together in a large bowl."},{"text":"Beat the eggs in a jug, then whisk in the milk, melted butter, vanilla and lemon zest."},{"text":"Toss the blueberries with 1 tablespoon of the flour mixture so they stay spread through the batter."},{"text":"Pour the wet ingredients into the dry and stir with a large spoon until only just combined. The batter should look lumpy."},{"text":"Fold in the blueberries with a few strokes, stopping before the batter streaks purple."},{"text":"Divide the batter between the cases, filling them almost to the top."},{"text":"Sprinkle the demerara sugar evenly over the tops."},{"text":"Bake until well risen and golden, and a skewer in the centre of a muffin comes out free of raw batter.","timerMinutes":22},{"text":"Cool in the tin, then lift the muffins out onto a wire rack.","timerMinutes":5},{"text":"Leave them to cool a little longer before eating, as the berries are very hot inside.","timerMinutes":10}],"notes":["Overmixing develops the gluten and gives tough, peaked muffins with tunnels inside. Stir only until the flour disappears.","Use frozen blueberries straight from the freezer, without thawing, and add 2 to 3 minutes to the baking time.","They keep for 2 days in an airtight tin and freeze well for up to 3 months."],"tags":["muffins","blueberries","bake sale","brunch"],"nutritionPerServingEstimate":{"kcal":250,"protein":4,"fat":9,"carbs":37,"fiber":1,"sugar":17,"sodium":110},"image":null,"updated":"2026-11-06"},{"slug":"bobotie","url":"https://cuisine.recipes/recipes/bobotie","title":"Bobotie","summary":"Curried beef mince baked with fruit chutney, raisins and milk-soaked bread under a golden layer of savoury egg custard, topped with bay leaves.","cuisine":"South African","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":60,"restMinutes":10,"totalMinutes":90,"difficulty":"easy","equipment":["2 litre ovenproof dish","Large frying pan","Small bowl","Whisk"],"ingredients":[{"qty":2,"unit":"slice","item":"white bread","note":"crusts removed"},{"qty":300,"unit":"ml","item":"milk"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":20,"unit":"g","item":"butter","note":"plus extra for the dish"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1.5,"unit":"tbsp","item":"mild curry powder"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"kg","item":"beef mince","note":"or lamb mince"},{"qty":60,"unit":"g","item":"fruit chutney","note":"such as mango or peach"},{"qty":50,"unit":"g","item":"raisins or sultanas"},{"qty":30,"unit":"g","item":"flaked almonds"},{"qty":2,"unit":"tbsp","item":"lemon juice"},{"qty":2,"unit":"tsp","item":"salt","note":"plus a pinch for the custard"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":2,"unit":"","item":"eggs"},{"qty":4,"unit":"","item":"bay leaves","note":"or lemon leaves"}],"steps":[{"text":"Heat the oven to 180°C and butter the ovenproof dish."},{"text":"Tear the bread into a small bowl, pour over the milk and leave it to soak."},{"text":"Heat the oil and butter in a large frying pan over medium heat and cook the onions until soft and golden.","timerMinutes":8},{"text":"Stir in the garlic, curry powder and turmeric and cook until fragrant.","timerMinutes":1},{"text":"Raise the heat, add the mince and break it up with a spoon. Cook, stirring, until no pink remains.","timerMinutes":8},{"text":"Squeeze the milk from the bread, keeping the milk. Mash the bread into the mince with the chutney, raisins, almonds, lemon juice, salt and pepper.","timerMinutes":3},{"text":"Spread the mince in the dish and press it down lightly into an even layer."},{"text":"Whisk the eggs into the reserved milk with a pinch of salt and pour it gently over the mince."},{"text":"Tuck the bay leaves upright into the top so they stand out of the custard."},{"text":"Bake until the custard is set and golden in patches.","timerMinutes":40},{"text":"Leave to stand before cutting, then serve with yellow rice and extra chutney.","timerMinutes":10}],"notes":["The balance of sweet and sour matters. Taste the mince before it goes in the dish and add more chutney or lemon juice as needed.","The custard should only just cover the meat. If your dish is wide, add another egg and a splash of milk."],"tags":["mince","baked","family","cape malay"],"nutritionPerServingEstimate":{"kcal":680,"protein":35,"fat":47,"carbs":28,"fiber":3,"sugar":15,"sodium":300},"image":null,"updated":"2026-11-06"},{"slug":"bouillabaisse","url":"https://cuisine.recipes/recipes/bouillabaisse","title":"Bouillabaisse","summary":"A saffron and fennel fish broth from Marseille, boiled hard with potatoes and mixed fish, then served with garlicky rouille on toasted bread.","cuisine":"French","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":60,"restMinutes":0,"totalMinutes":90,"difficulty":"medium","equipment":["Large wide pan or casserole","Mixing bowl","Whisk","Baking tray","Slotted spoon"],"ingredients":[{"qty":4,"unit":"tbsp","item":"olive oil","note":"for the broth"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":2,"unit":"","item":"leeks","note":"white parts only, thinly sliced"},{"qty":1,"unit":"","item":"fennel bulb","note":"thinly sliced"},{"qty":6,"unit":"clove","item":"garlic","note":"4 sliced for the broth, 2 crushed for the rouille"},{"qty":4,"unit":"","item":"ripe tomatoes","note":"roughly chopped"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":1,"unit":"","item":"strip of orange peel"},{"qty":2,"unit":"pinch","item":"saffron threads","note":"1 for the broth, 1 for the rouille"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1.5,"unit":"l","item":"fish stock"},{"qty":500,"unit":"g","item":"waxy potatoes","note":"peeled and sliced 1 cm thick"},{"qty":600,"unit":"g","item":"monkfish fillet","note":"cut into large chunks"},{"qty":600,"unit":"g","item":"gurnard, red mullet or sea bass fillets","note":"skin on, cut into large pieces"},{"qty":500,"unit":"g","item":"mussels","note":"scrubbed and debearded"},{"qty":1,"unit":"","item":"egg yolk","note":"for the rouille"},{"qty":150,"unit":"ml","item":"olive oil","note":"for the rouille"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":1,"unit":"tsp","item":"lemon juice"},{"qty":1,"unit":"","item":"baguette","note":"sliced and drizzled with oil"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the 4 tablespoons of oil in a large wide pan over medium heat. Add the onion, leeks, fennel and sliced garlic and cook gently until soft but not coloured.","timerMinutes":12},{"text":"Add the tomatoes, tomato paste, orange peel, thyme, bay and a pinch of saffron, and cook until the tomatoes collapse.","timerMinutes":5},{"text":"Pour in the stock, bring to the boil and simmer to let the flavours blend.","timerMinutes":20},{"text":"Meanwhile, for the rouille, soak the second pinch of saffron in 1 teaspoon of hot water. Whisk it with the egg yolk, crushed garlic, cayenne and a pinch of salt."},{"text":"Whisk in the 150 ml of oil a few drops at a time, then in a thin stream, until thick like mayonnaise. Season with the lemon juice."},{"text":"Heat the oven to 200°C and toast the baguette slices on a tray until crisp and golden.","timerMinutes":8},{"text":"Add the potatoes to the broth and boil hard until almost tender. The rolling boil blends the oil into the broth.","timerMinutes":12},{"text":"Add the monkfish and keep boiling.","timerMinutes":3},{"text":"Lay the more delicate fish on top, add the mussels and boil until the fish is opaque and the mussels have opened.","timerMinutes":5},{"text":"Throw away any mussels that stay shut. Remove the orange peel and bay leaves, then taste and season the broth."},{"text":"Lift the fish, mussels and potatoes onto a warm platter with a slotted spoon."},{"text":"Serve the broth in warm bowls with the toasts spread with rouille, and pass the fish and potatoes alongside."}],"notes":["Use at least two kinds of fish with different textures. Ask the fishmonger for the heads and bones too: simmered for 25 minutes with an onion, they make a far better stock.","Keep the broth at a fast boil once the potatoes go in. That hard boil is what gives the soup its body.","In Marseille the broth often comes first with the toasts and rouille, and the fish follows as a second course."],"tags":["fish","seafood","stew","provencal"],"nutritionPerServingEstimate":{"kcal":780,"protein":51,"fat":41,"carbs":52,"fiber":6,"sugar":9,"sodium":870},"image":null,"updated":"2026-11-06"},{"slug":"braised-red-cabbage","url":"https://cuisine.recipes/recipes/braised-red-cabbage","title":"Braised red cabbage","summary":"Red cabbage cooked slowly with apple, onion, brown sugar, vinegar and warm spices until meltingly soft, glossy and sweet-sour.","cuisine":"British","course":"side","diet":["vegetarian","gluten-free"],"servings":8,"yield":null,"prepMinutes":20,"cookMinutes":90,"restMinutes":0,"totalMinutes":110,"difficulty":"easy","equipment":["Large heavy pan or casserole with a lid","Wooden spoon"],"ingredients":[{"qty":40,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":1,"unit":"","item":"red cabbage","note":"about 1 kg, quartered, cored and finely shredded"},{"qty":2,"unit":"","item":"cooking or tart eating apples","note":"peeled, cored and chopped"},{"qty":50,"unit":"g","item":"soft brown sugar"},{"qty":4,"unit":"tbsp","item":"red wine vinegar"},{"qty":100,"unit":"ml","item":"water"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":0.25,"unit":"tsp","item":"ground cloves"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Melt the butter in a large heavy pan over medium heat."},{"text":"Add the onion and cook until soft and just starting to colour.","timerMinutes":8},{"text":"Add the cabbage and apple and turn them in the butter until the cabbage starts to wilt.","timerMinutes":3},{"text":"Stir in the sugar, vinegar, water, cinnamon, cloves, salt and some pepper."},{"text":"Bring to a simmer, then cover with a tight lid and turn the heat to low."},{"text":"Cook gently, stirring every 20 minutes and adding a splash of water if the pan looks dry, until the cabbage is very tender.","timerMinutes":70},{"text":"Uncover and cook a little longer, stirring, until most of the liquid has evaporated and the cabbage looks glossy.","timerMinutes":8},{"text":"Taste and adjust with more sugar, vinegar or salt until it is pleasantly sweet and sharp, then serve."}],"notes":["The vinegar keeps the cabbage a deep purple. Without acid it turns a dull blue-grey as it cooks.","It tastes even better made a day or two ahead and reheated, which makes it ideal for Christmas or a Sunday roast.","It freezes well for up to 3 months. A glass of red wine or a handful of raisins can be added with the vinegar."],"tags":["cabbage","christmas","make-ahead","sunday-lunch"],"nutritionPerServingEstimate":{"kcal":120,"protein":2,"fat":4,"carbs":22,"fiber":4,"sugar":15,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"bread-and-butter-pudding","url":"https://cuisine.recipes/recipes/bread-and-butter-pudding","title":"Bread and butter pudding","summary":"Buttered slices of day-old bread layered with sultanas, soaked in vanilla custard and baked until puffed and golden on top.","cuisine":"British","course":"dessert","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":35,"totalMinutes":85,"difficulty":"easy","equipment":["1.5 litre baking dish","Bread knife","Mixing bowl","Whisk","Grater"],"ingredients":[{"qty":50,"unit":"g","item":"unsalted butter","note":"soft, plus extra for the dish"},{"qty":8,"unit":"slice","item":"white bread","note":"day-old, medium sliced"},{"qty":50,"unit":"g","item":"sultanas"},{"qty":300,"unit":"ml","item":"whole milk"},{"qty":200,"unit":"ml","item":"double cream"},{"qty":3,"unit":"","item":"eggs","note":"medium"},{"qty":60,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":0.25,"unit":"tsp","item":"nutmeg","note":"freshly grated"},{"qty":1,"unit":"tbsp","item":"demerara sugar"}],"steps":[{"text":"Butter the baking dish."},{"text":"Spread the bread thinly with the butter on one side, then cut each slice into two triangles, leaving the crusts on."},{"text":"Arrange half the triangles in the dish, buttered side up and overlapping, and scatter over half the sultanas."},{"text":"Add the rest of the bread in the same way, points facing up, and tuck the remaining sultanas between the slices."},{"text":"Whisk the milk, cream, eggs, caster sugar and vanilla together until smooth."},{"text":"Pour the custard slowly over the bread, pressing the slices down gently so they all get wet."},{"text":"Grate the nutmeg over the top and leave to soak so the bread absorbs the custard.","timerMinutes":30},{"text":"Meanwhile, heat the oven to 180°C."},{"text":"Scatter the demerara sugar over the pudding."},{"text":"Bake until puffed and golden, with crisp tips and a custard that is just set with a slight wobble in the middle.","timerMinutes":35},{"text":"Leave it to settle before serving warm.","timerMinutes":5}],"notes":["Slightly stale bread soaks up the custard without turning to mush. Brioche or panettone make a richer version.","Spreading a little marmalade or apricot jam on the bread with the butter adds a pleasant sharp note.","For an extra soft custard, stand the dish in a roasting tin half filled with hot water and add 10 minutes to the baking time."],"tags":["pudding","custard","leftovers","comfort food","budget"],"nutritionPerServingEstimate":{"kcal":470,"protein":9,"fat":28,"carbs":46,"fiber":1,"sugar":23,"sodium":300},"image":null,"updated":"2026-11-06"},{"slug":"breakfast-burrito","url":"https://cuisine.recipes/recipes/breakfast-burrito","title":"Breakfast burrito","summary":"Warm flour tortillas rolled around soft scrambled eggs, crisp fried potatoes, bacon and cheddar, with a fresh tomato and chilli salsa.","cuisine":"American","course":"breakfast","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":32,"restMinutes":0,"totalMinutes":52,"difficulty":"easy","equipment":["Large frying pan","Non-stick frying pan","Mixing bowls","Kitchen paper","Spatula"],"ingredients":[{"qty":4,"unit":"","item":"large flour tortillas","note":"about 25 cm across"},{"qty":6,"unit":"slice","item":"smoked streaky bacon"},{"qty":300,"unit":"g","item":"waxy potatoes","note":"cut into 1 cm dice"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":6,"unit":"","item":"eggs"},{"qty":15,"unit":"g","item":"butter"},{"qty":100,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":2,"unit":"","item":"ripe tomatoes","note":"finely diced"},{"qty":0.5,"unit":"","item":"small onion","note":"finely chopped"},{"qty":1,"unit":"","item":"green chilli","note":"seeded and finely chopped"},{"qty":10,"unit":"g","item":"coriander leaves","note":"chopped"},{"qty":1,"unit":"tbsp","item":"lime juice"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Mix the tomatoes, onion, chilli, coriander and lime juice with a pinch of salt to make a salsa, and set aside."},{"text":"Fry the bacon in a large frying pan over medium heat until crisp.","timerMinutes":8},{"text":"Lift the bacon onto kitchen paper, leaving the fat in the pan, and chop it once cool enough to handle."},{"text":"Add the oil and potatoes to the pan, season with salt and spread them out in a single layer."},{"text":"Cook, turning every few minutes, until golden and crisp outside and tender inside.","timerMinutes":15},{"text":"Meanwhile, beat the eggs with a pinch of salt and pepper."},{"text":"Melt the butter in a non-stick pan over medium-low heat, add the eggs and stir gently until softly set.","timerMinutes":3},{"text":"Warm each tortilla in a dry pan for about 20 seconds per side until soft and pliable.","timerMinutes":3},{"text":"Spoon potatoes, eggs, bacon and cheese across the lower third of each tortilla, leaving the sides clear."},{"text":"Add a spoonful of salsa, fold in the sides, then roll up tightly from the bottom."},{"text":"Set the burritos seam side down in the dry pan and toast until golden and sealed, turning once.","timerMinutes":3},{"text":"Cut in half and serve with the rest of the salsa."}],"notes":["Keep the eggs slightly underdone, as they keep cooking inside the warm tortilla.","To make ahead, wrap the rolled burritos tightly in foil and freeze. Reheat from frozen in a 180°C oven for about 30 minutes.","Fresh chorizo is a common swap for the bacon. Fry it until crisp and use it the same way."],"tags":["eggs","brunch","make ahead","tortillas"],"nutritionPerServingEstimate":{"kcal":710,"protein":28,"fat":43,"carbs":53,"fiber":5,"sugar":5,"sodium":1060},"image":null,"updated":"2026-11-06"},{"slug":"brioche","url":"https://cuisine.recipes/recipes/brioche","title":"Brioche","summary":"A rich, golden loaf with a soft, feathery crumb, made from a buttery egg dough that is chilled until firm before shaping.","cuisine":"French","course":"baking","diet":["vegetarian"],"servings":10,"yield":"1 loaf (10 slices)","prepMinutes":30,"cookMinutes":35,"restMinutes":490,"totalMinutes":555,"difficulty":"medium","equipment":["Stand mixer with dough hook","900 g (2 lb) loaf tin","Pastry brush","Cling film","Instant-read thermometer","Wire rack"],"ingredients":[{"qty":300,"unit":"g","item":"strong white bread flour"},{"qty":30,"unit":"g","item":"caster sugar"},{"qty":5,"unit":"g","item":"fast-action dried yeast"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":3,"unit":"","item":"eggs","note":"medium, cold"},{"qty":2,"unit":"tbsp","item":"whole milk","note":"cold"},{"qty":150,"unit":"g","item":"unsalted butter","note":"soft, cubed, plus extra for the tin"},{"qty":1,"unit":"","item":"egg","note":"beaten with 1 tbsp milk, to glaze"}],"steps":[{"text":"Put the flour and sugar in the mixer bowl, then add the yeast on one side and the salt on the other."},{"text":"Add the eggs and milk and mix with the dough hook on low speed until a rough, sticky dough forms."},{"text":"Knead on medium speed until smooth and elastic and starting to come away from the sides of the bowl.","timerMinutes":8},{"text":"Add the soft butter a cube at a time, letting each one disappear into the dough before adding the next."},{"text":"Keep kneading until the dough is glossy and silky and stretches into a thin sheet without tearing.","timerMinutes":8},{"text":"Cover the bowl and leave at room temperature until the dough has risen by about half.","timerMinutes":90},{"text":"Press the dough down gently, cover tightly and chill until firm enough to handle.","timerMinutes":240},{"text":"Butter the loaf tin. Divide the cold dough into 6 equal pieces, roll each into a tight ball and set them in the tin in two rows of 3."},{"text":"Cover loosely and leave somewhere warm until the dough has domed just above the rim of the tin.","timerMinutes":120},{"text":"Heat the oven to 180°C. Brush the top gently with egg glaze."},{"text":"Bake until deep, shiny brown and the centre reads 90°C on a thermometer. Cover loosely with foil if it browns too fast.","timerMinutes":35},{"text":"Leave in the tin, then turn out onto a wire rack.","timerMinutes":10},{"text":"Leave to cool before slicing, so the crumb can set.","timerMinutes":30}],"notes":["Cold dough is much easier to shape, so you can leave it in the fridge overnight instead of 4 hours.","If the dough gets warm and greasy while the butter goes in, chill the bowl for 15 minutes, then carry on kneading.","Day-old brioche makes excellent French toast and bread and butter pudding."],"tags":["bread","enriched dough","yeast","breakfast","loaf"],"nutritionPerServingEstimate":{"kcal":260,"protein":6,"fat":14,"carbs":25,"fiber":1,"sugar":3,"sodium":30},"image":null,"updated":"2026-11-06"},{"slug":"broccoli-and-stilton-soup","url":"https://cuisine.recipes/recipes/broccoli-and-stilton-soup","title":"Broccoli and Stilton soup","summary":"A bright green broccoli soup thickened with potato and finished off the heat with crumbled Stilton for a mellow, salty blue cheese tang.","cuisine":"British","course":"soup","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Large saucepan with a lid","Stick blender or jug blender","Ladle"],"ingredients":[{"qty":25,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":1,"unit":"","item":"celery stick","note":"chopped"},{"qty":1,"unit":"","item":"medium potato","note":"peeled and diced"},{"qty":1,"unit":"l","item":"vegetable stock","note":"hot"},{"qty":1,"unit":"","item":"large head of broccoli","note":"about 500 g, florets separated, stalk peeled and sliced"},{"qty":140,"unit":"g","item":"Stilton","note":"crumbled, plus a little extra to serve"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Melt the butter in a large saucepan over medium heat."},{"text":"Add the onion and celery and cook gently until soft but not browned.","timerMinutes":8},{"text":"Add the potato and the sliced broccoli stalk, then pour in the hot stock."},{"text":"Bring to the boil, then cover and simmer until the potato is almost tender.","timerMinutes":10},{"text":"Add the broccoli florets and simmer uncovered until just tender and still bright green.","timerMinutes":6},{"text":"Take the pan off the heat and leave it to stand for a couple of minutes so the soup is no longer boiling.","timerMinutes":2},{"text":"Stir in the Stilton until it melts."},{"text":"Blend until smooth."},{"text":"Taste before seasoning, since the cheese is salty, then add black pepper and salt only if needed."},{"text":"Reheat gently if necessary without boiling, and serve with a little extra Stilton crumbled on top."}],"notes":["Add the cheese off the heat. Boiling blue cheese can make the soup grainy and bitter.","Do not overcook the florets. A short simmer keeps the colour vivid and the flavour fresh.","Any crumbly blue cheese works. Check the label if you need a cheese made with vegetarian rennet."],"tags":["broccoli","cheese","blended","christmas leftovers"],"nutritionPerServingEstimate":{"kcal":280,"protein":13,"fat":16,"carbs":23,"fiber":5,"sugar":6,"sodium":1220},"image":null,"updated":"2026-11-06"},{"slug":"brownies","url":"https://cuisine.recipes/recipes/brownies","title":"Brownies","summary":"Dense, fudgy chocolate brownies with a thin, crackled top, made with melted dark chocolate and a little cocoa for depth.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":16,"yield":"16 squares","prepMinutes":20,"cookMinutes":30,"restMinutes":60,"totalMinutes":110,"difficulty":"easy","equipment":["20 cm square baking tin","Baking paper","Heatproof bowl","Saucepan","Electric hand mixer","Sieve","Spatula"],"ingredients":[{"qty":175,"unit":"g","item":"unsalted butter","note":"cubed"},{"qty":200,"unit":"g","item":"dark chocolate","note":"about 70% cocoa solids, chopped"},{"qty":3,"unit":"","item":"eggs","note":"large"},{"qty":250,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":85,"unit":"g","item":"plain flour"},{"qty":30,"unit":"g","item":"cocoa powder"},{"qty":0.5,"unit":"tsp","item":"salt"}],"steps":[{"text":"Heat the oven to 180°C. Line a 20 cm square tin with baking paper, leaving some overhanging so you can lift the brownies out."},{"text":"Put the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, without the bowl touching the water."},{"text":"Stir now and then until melted and glossy, then lift the bowl off the pan.","timerMinutes":5},{"text":"In a large bowl, whisk the eggs, sugar and vanilla with an electric mixer until thick, pale and roughly doubled in volume, about 4 minutes."},{"text":"Pour in the warm chocolate mixture and fold it in until no streaks remain."},{"text":"Sift the flour, cocoa and salt over the top."},{"text":"Fold gently with a spatula until no dry flour shows, keeping as much air in the batter as you can."},{"text":"Scrape the batter into the tin and spread it into the corners."},{"text":"Bake until the top is shiny and crackled and the centre still has a slight wobble.","timerMinutes":25},{"text":"Leave to cool completely in the tin, where the middle will firm up.","timerMinutes":60},{"text":"Lift out using the paper and cut into 16 squares, wiping the knife clean between cuts."}],"notes":["A skewer pushed into the middle should come out with moist crumbs, not wet batter. Overbaking is what turns brownies cakey.","For very neat squares, chill the cooled slab for an hour before cutting."],"tags":["chocolate","traybake","bake sale"],"nutritionPerServingEstimate":{"kcal":250,"protein":3,"fat":15,"carbs":27,"fiber":2,"sugar":19,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"bruschetta","url":"https://cuisine.recipes/recipes/bruschetta","title":"Bruschetta","summary":"Thick slices of grilled crusty bread rubbed with raw garlic and topped with juicy chopped tomatoes, torn basil and good olive oil.","cuisine":"Italian","course":"snack","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":"8 slices","prepMinutes":15,"cookMinutes":6,"restMinutes":15,"totalMinutes":36,"difficulty":"easy","equipment":["Ridged griddle pan or grill","Mixing bowl","Sharp knife"],"ingredients":[{"qty":500,"unit":"g","item":"ripe tomatoes"},{"qty":10,"unit":"","item":"basil leaves","note":"torn"},{"qty":4,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":8,"unit":"slice","item":"crusty Italian-style bread","note":"about 1.5 cm thick"},{"qty":2,"unit":"clove","item":"garlic","note":"peeled and halved"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Core the tomatoes, squeeze out most of the seeds and cut the flesh into small dice."},{"text":"Mix the tomatoes with the basil, 3 tablespoons of the oil and a good pinch of salt, and leave them to stand.","timerMinutes":15},{"text":"Heat a griddle pan over high heat, or heat the grill."},{"text":"Toast the bread on both sides until crisp and marked with golden stripes.","timerMinutes":4},{"text":"While the toast is hot, rub one side of each slice with the cut side of the garlic."},{"text":"Drizzle the slices with the remaining oil."},{"text":"Spoon the tomatoes on top just before serving so the bread stays crisp, and finish with black pepper."}],"notes":["Use the ripest tomatoes you can find. The dish is only as good as they are.","Strictly, bruschetta is the grilled, garlic-rubbed bread. Tomato is simply the best-known topping."],"tags":["starter","tomato","bread","summer","vegan"],"nutritionPerServingEstimate":{"kcal":360,"protein":8,"fat":17,"carbs":45,"fiber":4,"sugar":4,"sodium":470},"image":null,"updated":"2026-11-06"},{"slug":"buffalo-wings","url":"https://cuisine.recipes/recipes/buffalo-wings","title":"Buffalo wings","summary":"Chicken wings fried until crisp, tossed in a buttery hot pepper sauce and served with celery sticks and a cool blue cheese dip.","cuisine":"American","course":"snack","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":35,"restMinutes":0,"totalMinutes":55,"difficulty":"medium","equipment":["Large heavy pot","Cooking thermometer","Slotted spoon or spider","Wire rack","Baking tray","Small saucepan","Large bowl"],"ingredients":[{"qty":1.2,"unit":"kg","item":"chicken wings","note":"split into flats and drumettes, tips removed"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"l","item":"vegetable oil","note":"for frying"},{"qty":120,"unit":"ml","item":"hot pepper sauce","note":"Louisiana style"},{"qty":60,"unit":"g","item":"unsalted butter"},{"qty":0.5,"unit":"tsp","item":"garlic powder"},{"qty":60,"unit":"g","item":"blue cheese","note":"for the dip"},{"qty":120,"unit":"g","item":"sour cream"},{"qty":60,"unit":"g","item":"mayonnaise"},{"qty":1,"unit":"tsp","item":"lemon juice"},{"qty":0.25,"unit":"tsp","item":"black pepper"},{"qty":4,"unit":"","item":"celery sticks","note":"cut into batons"}],"steps":[{"text":"Pat the wings very dry with kitchen paper and toss them with the salt."},{"text":"For the dip, mash the blue cheese into the sour cream, then stir in the mayonnaise, lemon juice and pepper and chill."},{"text":"Pour the oil into a large heavy pot, no more than half full, and heat it to 190°C.","timerMinutes":10},{"text":"Fry half the wings, stirring now and then, until deep golden and crisp.","timerMinutes":12},{"text":"Drain them on a wire rack over a tray and let the oil come back to 190°C."},{"text":"Fry the second batch the same way.","timerMinutes":12},{"text":"Melt the butter with the hot sauce and garlic powder in a small pan, whisking until smooth.","timerMinutes":2},{"text":"Toss the hot wings with the sauce in a large bowl until glossy and evenly coated."},{"text":"Serve straight away with the celery and the blue cheese dip."}],"notes":["To bake instead, toss the dry wings with 1 tbsp baking powder and the salt and roast on a rack at 220°C for about 45 minutes, turning halfway.","More butter makes the sauce milder and richer. More hot sauce makes it sharper and hotter.","Check the gluten-free label on the hot sauce if that matters to you."],"tags":["chicken","wings","spicy","party","game day"],"nutritionPerServingEstimate":{"kcal":830,"protein":35,"fat":75,"carbs":4,"fiber":1,"sugar":2,"sodium":1230},"image":null,"updated":"2026-11-06"},{"slug":"bulgogi","url":"https://cuisine.recipes/recipes/bulgogi","title":"Bulgogi","summary":"Thinly sliced beef marinated in soy sauce, grated pear, garlic and sesame oil, then seared fast over high heat until caramelised at the edges.","cuisine":"Korean","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":10,"restMinutes":60,"totalMinutes":90,"difficulty":"easy","equipment":["Large heavy frying pan or griddle","Large mixing bowl","Grater","Tongs"],"ingredients":[{"qty":600,"unit":"g","item":"beef sirloin or ribeye"},{"qty":5,"unit":"tbsp","item":"soy sauce"},{"qty":0.5,"unit":"","item":"Asian pear","note":"peeled and finely grated"},{"qty":2,"unit":"tbsp","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"honey"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":10,"unit":"g","item":"fresh ginger","note":"finely grated"},{"qty":2,"unit":"tbsp","item":"sesame oil"},{"qty":2,"unit":"tbsp","item":"rice wine"},{"qty":0.25,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"","item":"small onion","note":"thinly sliced"},{"qty":4,"unit":"","item":"spring onions","note":"cut into 5 cm lengths"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tbsp","item":"toasted sesame seeds"}],"steps":[{"text":"Slice the beef across the grain as thinly as you can, about 3 mm thick."},{"text":"Stir the soy sauce, pear, brown sugar, honey, garlic, ginger, sesame oil, rice wine and pepper together in a large bowl until the sugar dissolves."},{"text":"Add the beef, onion and spring onions and massage the marinade into the meat with your hands."},{"text":"Cover and refrigerate.","timerMinutes":60},{"text":"Heat the frying pan over high heat until very hot and add a little of the oil."},{"text":"Add a single layer of beef and onion, shaking off excess marinade, and sear without moving until browned underneath.","timerMinutes":1.5},{"text":"Turn the beef and cook until just done and caramelised at the edges.","timerMinutes":1},{"text":"Tip onto a warm plate and cook the rest in batches, wiping out the pan if the sugars start to burn."},{"text":"Scatter with sesame seeds and serve with rice and lettuce leaves for wrapping."}],"notes":["Do not marinate for more than 8 hours. The pear softens the beef, and too long a soak turns it mushy.","A crowded pan stews the beef in its juices. Cook in small batches so every slice sears.","Freeze the beef for 30 to 40 minutes before slicing and it will cut thin and evenly."],"tags":["beef","barbecue","marinated","quick"],"nutritionPerServingEstimate":{"kcal":470,"protein":34,"fat":28,"carbs":21,"fiber":2,"sugar":14,"sodium":1190},"image":null,"updated":"2026-11-06"},{"slug":"butter-chicken","url":"https://cuisine.recipes/recipes/butter-chicken","title":"Butter chicken","summary":"Spiced, yogurt-marinated chicken roasted until charred, then folded into a smooth, buttery tomato sauce enriched with cashews and cream.","cuisine":"Indian","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":35,"restMinutes":60,"totalMinutes":115,"difficulty":"medium","equipment":["Mixing bowl","Roasting tray with a wire rack","Large deep frying pan","Stick blender"],"ingredients":[{"qty":700,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 4 cm pieces"},{"qty":120,"unit":"g","item":"plain whole-milk yogurt"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":6,"unit":"clove","item":"garlic","note":"finely grated; 3 for the marinade, 3 for the sauce"},{"qty":30,"unit":"g","item":"fresh ginger","note":"peeled and finely grated; 15 g for the marinade, 15 g for the sauce"},{"qty":3,"unit":"tsp","item":"Kashmiri chili powder","note":"divided; or paprika with a pinch of cayenne"},{"qty":2,"unit":"tsp","item":"garam masala","note":"divided"},{"qty":1.5,"unit":"tsp","item":"salt","note":"divided"},{"qty":40,"unit":"g","item":"cashews"},{"qty":60,"unit":"g","item":"unsalted butter","note":"divided"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":4,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":400,"unit":"g","item":"tomato passata"},{"qty":150,"unit":"ml","item":"water"},{"qty":1,"unit":"tsp","item":"sugar","note":"or to taste"},{"qty":100,"unit":"ml","item":"double cream","note":"or heavy cream"},{"qty":1,"unit":"tbsp","item":"dried fenugreek leaves","note":"kasuri methi"}],"steps":[{"text":"In a large bowl, mix the yogurt, lemon juice, 3 cloves of garlic, 15 g of ginger, 2 tsp chili powder, 1 tsp garam masala and 1 tsp salt."},{"text":"Add the chicken and turn until every piece is coated. Cover and refrigerate for at least 1 hour and up to 24 hours.","timerMinutes":60},{"text":"Put the cashews in a small bowl, cover them with boiling water and leave them to soften."},{"text":"Heat the oven to 240°C. Spread the chicken on a wire rack set over a lined tray and roast until charred at the edges and just cooked through.","timerMinutes":15},{"text":"Meanwhile, melt 20 g of the butter with the oil in a large deep frying pan over medium heat. Add the cardamom and the remaining garlic and ginger and stir until fragrant.","timerMinutes":1},{"text":"Stir in the remaining chili powder, then the passata, and simmer, stirring often, until the sauce thickens and darkens a shade.","timerMinutes":12},{"text":"Drain the cashews and add them with the water, sugar and remaining salt. Simmer until the nuts are very soft.","timerMinutes":5},{"text":"Fish out the cardamom pods and blend the sauce with a stick blender until completely smooth."},{"text":"Set the pan over low heat and stir in the remaining butter, a piece at a time, until the sauce turns glossy.","timerMinutes":2},{"text":"Stir in the cream and the remaining garam masala, then crush the fenugreek leaves between your palms over the pan.","timerMinutes":1},{"text":"Add the roasted chicken and its juices and simmer gently until the sauce clings to every piece.","timerMinutes":5},{"text":"Taste and adjust the salt and sugar, then serve with naan or rice."}],"notes":["The sauce should taste rich and gently tangy with only mild heat. If the tomatoes are sharp, add a little more sugar.","A hot grill works in place of the oven. Turn the chicken once and watch it closely so it chars without drying out.","Make the sauce a day ahead if you like. Reheat it gently and add the freshly roasted chicken at the end."],"tags":["curry","chicken","mild","family"],"nutritionPerServingEstimate":{"kcal":570,"protein":41,"fat":38,"carbs":20,"fiber":3,"sugar":9,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"buttermilk-biscuits","url":"https://cuisine.recipes/recipes/buttermilk-biscuits","title":"Buttermilk biscuits","summary":"Tall, flaky American biscuits made by cutting cold butter into flour and folding the dough like a letter to build up the layers.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":10,"yield":"about 10 biscuits","prepMinutes":20,"cookMinutes":15,"restMinutes":10,"totalMinutes":45,"difficulty":"medium","equipment":["Large mixing bowl","Pastry cutter or fork","6 cm round cutter","Baking tray","Baking paper","Pastry brush"],"ingredients":[{"qty":300,"unit":"g","item":"plain flour","note":"plus extra for dusting"},{"qty":1,"unit":"tbsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"caster sugar"},{"qty":115,"unit":"g","item":"unsalted butter","note":"very cold, cut into small cubes"},{"qty":240,"unit":"ml","item":"buttermilk","note":"cold"},{"qty":2,"unit":"tbsp","item":"unsalted butter","note":"melted, for brushing"}],"steps":[{"text":"Heat the oven to 220°C and line a baking tray with baking paper."},{"text":"Whisk the flour, baking powder, bicarbonate of soda, salt and sugar together in a large bowl."},{"text":"Cut the cold butter into the flour with a pastry cutter or your fingertips until the largest pieces are the size of peas."},{"text":"Pour in the buttermilk and stir with a fork until a shaggy dough forms and no dry flour is left at the bottom."},{"text":"Tip the dough onto a floured surface and pat it into a rectangle about 2 cm thick."},{"text":"Fold it in three like a letter, turn it a quarter turn and pat it out again. Repeat the fold twice more."},{"text":"Pat the dough out to 2.5 cm thick and cut out rounds, pressing the cutter straight down without twisting."},{"text":"Set the biscuits on the tray just touching each other, then press the scraps together once and cut a few more."},{"text":"Chill the tray so the butter firms up again.","timerMinutes":10},{"text":"Brush the tops with half the melted butter and bake until tall and deep golden.","timerMinutes":15},{"text":"Brush with the rest of the butter as they come out of the oven and serve warm."}],"notes":["Cold butter is the source of the flakes. If the dough feels greasy or soft at any point, chill it for 10 minutes.","Twisting the cutter seals the edges and stops the biscuits rising evenly.","Unbaked biscuits freeze well on the tray. Bake them from frozen, adding 3 to 4 minutes."],"tags":["bread","breakfast","southern","quick"],"nutritionPerServingEstimate":{"kcal":220,"protein":4,"fat":12,"carbs":25,"fiber":1,"sugar":2,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"buttermilk-fried-chicken","url":"https://cuisine.recipes/recipes/buttermilk-fried-chicken","title":"Buttermilk fried chicken","summary":"Bone-in chicken soaked in seasoned buttermilk, dredged in spiced flour and fried until the crust is craggy, deep golden and very crisp.","cuisine":"American","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":255,"totalMinutes":315,"difficulty":"medium","equipment":["Large bowl","Wide shallow dish","Large heavy casserole or deep pot","Cooking thermometer","Tongs","2 wire racks","2 baking trays"],"ingredients":[{"qty":1.5,"unit":"kg","item":"chicken thighs and drumsticks","note":"bone in, skin on, about 8 pieces"},{"qty":500,"unit":"ml","item":"buttermilk"},{"qty":1,"unit":"tbsp","item":"hot sauce"},{"qty":2,"unit":"tsp","item":"salt","note":"for the marinade"},{"qty":300,"unit":"g","item":"plain flour","note":"most is left behind after coating"},{"qty":1,"unit":"tbsp","item":"paprika"},{"qty":2,"unit":"tsp","item":"garlic powder"},{"qty":1,"unit":"tsp","item":"onion powder"},{"qty":1,"unit":"tsp","item":"cayenne pepper"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":1.5,"unit":"tsp","item":"salt","note":"for the flour"},{"qty":1.5,"unit":"l","item":"vegetable oil","note":"for frying"}],"steps":[{"text":"Whisk the buttermilk, hot sauce and 2 tsp salt together in a large bowl."},{"text":"Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.","timerMinutes":240},{"text":"Mix the flour, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder and 1.5 tsp salt in a wide dish."},{"text":"Drizzle 3 tbsp of the buttermilk marinade into the flour and rub it in with your fingertips to make small, shaggy clumps."},{"text":"Lift each piece of chicken from the buttermilk, let the excess drip off, then press it firmly into the flour, turning to coat all over."},{"text":"Set the coated pieces on a wire rack and leave them so the coating turns pasty and sticks well.","timerMinutes":10},{"text":"Pour oil into a large heavy pot to a depth of about 4 cm, keeping it no more than a third full, and heat it to 175°C.","timerMinutes":10},{"text":"Fry half the chicken, turning once, keeping the oil near 160°C, until deep golden and the meat by the bone reaches 74°C.","timerMinutes":14},{"text":"Drain the pieces on a wire rack set over a tray and keep them warm in an oven at 100°C."},{"text":"Bring the oil back to 175°C and fry the second batch the same way.","timerMinutes":14},{"text":"Rest the chicken on the rack so the crust sets and the juices settle.","timerMinutes":5}],"notes":["A thermometer makes all the difference. If the oil is too hot the crust burns before the meat is cooked; too cool and the chicken turns greasy.","Drain on a rack rather than kitchen paper so the underside stays crisp.","Breasts can be used too. Cut each in half across so the pieces cook in about the same time as the thighs."],"tags":["chicken","fried","southern","weekend"],"nutritionPerServingEstimate":{"kcal":890,"protein":56,"fat":59,"carbs":33,"fiber":2,"sugar":7,"sodium":560},"image":null,"updated":"2026-11-06"},{"slug":"butternut-squash-soup","url":"https://cuisine.recipes/recipes/butternut-squash-soup","title":"Butternut squash soup","summary":"A smooth, golden soup of butternut squash simmered with onion, garlic and a little nutmeg, then blended and finished with a swirl of cream.","cuisine":"American","course":"soup","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large saucepan with a lid","Vegetable peeler","Stick blender or jug blender","Ladle"],"ingredients":[{"qty":1,"unit":"","item":"large butternut squash","note":"about 1.4 kg, peeled, seeded and cut into 3 cm chunks (about 1 kg prepared)"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"sliced"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":25,"unit":"g","item":"butter"},{"qty":1,"unit":"l","item":"vegetable stock","note":"hot"},{"qty":0.25,"unit":"tsp","item":"ground nutmeg"},{"qty":100,"unit":"ml","item":"double cream","note":"plus a little extra to serve"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Peel the squash, cut it in half lengthways and scoop out the seeds with a spoon."},{"text":"Cut the flesh into chunks about 3 cm across so they cook at the same rate."},{"text":"Warm the olive oil and butter in a large saucepan over medium heat until the butter foams."},{"text":"Add the onion with a pinch of salt and cook, stirring now and then, until soft and translucent but not browned.","timerMinutes":8},{"text":"Stir in the garlic and cook until fragrant.","timerMinutes":1},{"text":"Add the squash and nutmeg and stir to coat everything in the butter.","timerMinutes":2},{"text":"Pour in the hot stock and bring it up to the boil."},{"text":"Cover, lower the heat and simmer until the squash is soft enough to crush against the side of the pan with a spoon.","timerMinutes":22},{"text":"Take the pan off the heat and blend until completely smooth and velvety."},{"text":"Stir in the cream and warm through gently without letting it boil.","timerMinutes":3},{"text":"Taste and season with salt and pepper, adding a splash of hot water if the soup is thicker than you like."},{"text":"Ladle into warm bowls and finish each with a thin swirl of cream."}],"notes":["For a deeper, sweeter flavour, roast the squash chunks in a little oil at 200°C for 30 minutes before adding them to the pan.","Leave out the cream and use all olive oil for a dairy-free version. The soup is still silky once blended.","It keeps for 3 days in the fridge and freezes well for up to 3 months. Freeze it before adding the cream."],"tags":["squash","autumn","blended","freezer friendly"],"nutritionPerServingEstimate":{"kcal":240,"protein":3,"fat":16,"carbs":24,"fiber":4,"sugar":6,"sodium":520},"image":null,"updated":"2026-11-06"},{"slug":"cacio-e-pepe","url":"https://cuisine.recipes/recipes/cacio-e-pepe","title":"Cacio e pepe","summary":"Spaghetti tossed with finely grated pecorino, toasted black pepper and starchy pasta water into a smooth sauce that clings to every strand.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":15,"restMinutes":0,"totalMinutes":25,"difficulty":"medium","equipment":["Large saucepan","Large frying pan","Mixing bowl","Fine grater","Tongs"],"ingredients":[{"qty":400,"unit":"g","item":"spaghetti or tonnarelli"},{"qty":150,"unit":"g","item":"pecorino romano","note":"very finely grated, at room temperature"},{"qty":2,"unit":"tsp","item":"black peppercorns","note":"coarsely crushed"},{"qty":null,"unit":"","item":"salt","note":"for the pasta water"}],"steps":[{"text":"Bring about 3 litres of water to the boil in a large saucepan and salt it lightly, since the pecorino is already salty."},{"text":"Toast the crushed pepper in a dry frying pan over medium heat until it smells fragrant.","timerMinutes":1},{"text":"Add a ladle of the boiling water to the pepper and let it bubble gently, then take the pan off the heat."},{"text":"Put the pecorino in a mixing bowl."},{"text":"Cook the spaghetti until about 2 minutes short of al dente.","timerMinutes":8},{"text":"Stir about 4 tablespoons of the pasta water, cooled for a minute, into the pecorino to make a thick, smooth paste."},{"text":"Lift the spaghetti with tongs into the pepper pan and toss over medium heat with a splash of cooking water until al dente and coated in starchy liquid.","timerMinutes":2},{"text":"Take the pan off the heat and wait until it has stopped sizzling.","timerMinutes":0.5},{"text":"Add the pecorino paste and toss quickly and constantly until it melts into a creamy sauce."},{"text":"Loosen with more pasta water, a spoonful at a time, if it looks thick, then serve at once with extra pepper."}],"notes":["If the pan is too hot the cheese seizes into stringy clumps. Keep it off the heat and work quickly.","Grate the pecorino on the finest side of the grater. Coarse shreds do not melt smoothly.","Cooking the pasta in less water than usual gives starchier water, which helps the sauce come together."],"tags":["pasta","quick","roman","cheese"],"nutritionPerServingEstimate":{"kcal":520,"protein":25,"fat":12,"carbs":77,"fiber":4,"sugar":3,"sodium":540},"image":null,"updated":"2026-11-06"},{"slug":"caesar-salad","url":"https://cuisine.recipes/recipes/caesar-salad","title":"Caesar salad","summary":"Crisp romaine tossed in a garlicky anchovy and parmesan dressing, with crunchy oven-baked croutons and plenty of black pepper.","cuisine":"American","course":"salad","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":12,"restMinutes":0,"totalMinutes":32,"difficulty":"medium","equipment":["Baking tray","Mixing bowl","Whisk","Large salad bowl","Salad spinner"],"ingredients":[{"qty":150,"unit":"g","item":"day-old country bread","note":"cut into 2 cm cubes"},{"qty":3,"unit":"tbsp","item":"olive oil","note":"for the croutons"},{"qty":1,"unit":"clove","item":"garlic"},{"qty":4,"unit":"","item":"anchovy fillets in oil","note":"drained"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":2,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":1,"unit":"tsp","item":"Worcestershire sauce"},{"qty":120,"unit":"ml","item":"mild olive oil","note":"for the dressing"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":2,"unit":"","item":"heads romaine lettuce"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Toss the bread cubes with 3 tbsp oil and a pinch of salt, then spread them out on a baking tray."},{"text":"Bake, turning once, until golden and crisp all the way through. Leave to cool on the tray.","timerMinutes":12},{"text":"Chop the garlic and anchovies together with a pinch of salt, then press and scrape with the flat of the knife until you have a smooth paste."},{"text":"Whisk the paste with the egg yolk, lemon juice, mustard and Worcestershire sauce in a mixing bowl."},{"text":"Whisk in the oil a few drops at a time, then in a thin stream, until the dressing is thick and glossy."},{"text":"Stir in half the parmesan and a good grinding of pepper. Thin with a teaspoon of water if it is too thick to pour."},{"text":"Separate the romaine leaves, wash them and dry thoroughly, then tear any large leaves into two or three pieces."},{"text":"Toss the leaves with the dressing in a large bowl until every leaf is lightly coated."},{"text":"Add the croutons, scatter over the rest of the parmesan and more pepper, and serve straight away."}],"notes":["The dressing uses a raw egg yolk. Use a pasteurized egg if serving young children, pregnant people or anyone with a weakened immune system.","Wet leaves stop the dressing from clinging, so dry them well in a salad spinner or a clean towel.","The dressing keeps for 2 days covered in the fridge, and the croutons for 3 days in an airtight tin."],"tags":["salad","anchovy","parmesan","croutons"],"nutritionPerServingEstimate":{"kcal":530,"protein":11,"fat":44,"carbs":26,"fiber":4,"sugar":4,"sodium":570},"image":null,"updated":"2026-11-06"},{"slug":"caprese-salad","url":"https://cuisine.recipes/recipes/caprese-salad","title":"Caprese salad","summary":"Slices of ripe tomato and fresh mozzarella layered with basil leaves, seasoned with sea salt and dressed simply with extra virgin olive oil.","cuisine":"Italian","course":"salad","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":0,"restMinutes":30,"totalMinutes":40,"difficulty":"easy","equipment":["Sharp knife","Large platter"],"ingredients":[{"qty":500,"unit":"g","item":"ripe tomatoes"},{"qty":250,"unit":"g","item":"buffalo or cow's milk mozzarella","note":"2 balls"},{"qty":1,"unit":"bunch","item":"basil","note":"leaves picked"},{"qty":3,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":null,"unit":"","item":"flaky sea salt and black pepper"}],"steps":[{"text":"Take the mozzarella out of the fridge so it loses its chill.","timerMinutes":30},{"text":"Slice the tomatoes about 1 cm thick."},{"text":"Drain the mozzarella, pat it dry and slice or tear it into pieces about the size of the tomato slices."},{"text":"Arrange the tomato and mozzarella on a platter, overlapping and alternating, tucking basil leaves in between."},{"text":"Season with flaky salt and a little black pepper."},{"text":"Drizzle with the olive oil and serve straight away."}],"notes":["In Campania it is dressed with nothing but olive oil and salt. A drizzle of balsamic glaze is a common modern addition.","Do not refrigerate the salad once assembled. Cold dulls the tomatoes and firms the cheese."],"tags":["salad","tomato","mozzarella","no-cook","summer"],"nutritionPerServingEstimate":{"kcal":300,"protein":15,"fat":24,"carbs":6,"fiber":2,"sugar":4,"sodium":400},"image":null,"updated":"2026-11-06"},{"slug":"carnitas","url":"https://cuisine.recipes/recipes/carnitas","title":"Carnitas","summary":"Pork shoulder braised slowly in lard and orange juice until meltingly tender, then fried in its own fat until browned and crisp at the edges.","cuisine":"Mexican","course":"main","diet":["gluten-free","dairy-free"],"servings":8,"yield":null,"prepMinutes":20,"cookMinutes":160,"restMinutes":0,"totalMinutes":180,"difficulty":"easy","equipment":["Large heavy casserole with a lid","Tongs","Frying pan for the tortillas","Clean tea towel"],"ingredients":[{"qty":2,"unit":"kg","item":"boneless pork shoulder","note":"cut into 5 cm chunks"},{"qty":2,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":50,"unit":"g","item":"lard"},{"qty":1,"unit":"","item":"onion","note":"quartered"},{"qty":6,"unit":"clove","item":"garlic","note":"lightly crushed"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1,"unit":"","item":"large orange","note":"juiced, halves kept"},{"qty":250,"unit":"ml","item":"water"},{"qty":16,"unit":"","item":"corn tortillas","note":"to serve"},{"qty":1,"unit":"","item":"white onion","note":"finely chopped, to serve"},{"qty":20,"unit":"g","item":"fresh coriander","note":"chopped, to serve"},{"qty":2,"unit":"","item":"limes","note":"cut into wedges, to serve"}],"steps":[{"text":"Season the pork all over with the salt, cumin and oregano."},{"text":"Melt the lard in the casserole over medium-high heat and add the pork, onion, garlic and bay leaves."},{"text":"Pour in the orange juice and water, drop in the squeezed orange halves and bring to a simmer."},{"text":"Cover, turn the heat to low and simmer gently, stirring now and then, until the pork is very tender.","timerMinutes":120},{"text":"Remove the lid and lift out the orange halves, onion and bay leaves."},{"text":"Raise the heat to medium-high and cook until the liquid has evaporated and the pork starts to sizzle in its fat.","timerMinutes":25},{"text":"Keep cooking, turning the pieces only now and then, until they are browned and crisp on several sides.","timerMinutes":10},{"text":"Break the pork into rough chunks with tongs, leaving some pieces larger for texture."},{"text":"Warm the tortillas in a dry pan and stack them in a folded tea towel.","timerMinutes":5},{"text":"Serve the carnitas with the tortillas, chopped onion, coriander, lime wedges and your favourite salsa."}],"notes":["For extra crunch, spread the cooked pork on a tray and put it under a hot grill for a few minutes.","Leftovers reheat best in a dry frying pan, where they crisp up again.","Vegetable oil can replace the lard, but lard gives the richest flavour."],"tags":["pork","tacos","slow-cooked","crowd"],"nutritionPerServingEstimate":{"kcal":730,"protein":41,"fat":49,"carbs":29,"fiber":4,"sugar":3,"sodium":170},"image":null,"updated":"2026-11-06"},{"slug":"carrot-and-coriander-soup","url":"https://cuisine.recipes/recipes/carrot-and-coriander-soup","title":"Carrot and coriander soup","summary":"Sweet carrots simmered with onion, a potato for body and toasted ground coriander, blended smooth and brightened with plenty of fresh coriander.","cuisine":"British","course":"soup","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Large saucepan with a lid","Stick blender or jug blender","Ladle"],"ingredients":[{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"large onion","note":"chopped"},{"qty":750,"unit":"g","item":"carrots","note":"peeled and sliced"},{"qty":1,"unit":"","item":"medium potato","note":"peeled and diced"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1.2,"unit":"l","item":"vegetable stock","note":"hot"},{"qty":1,"unit":"bunch","item":"fresh coriander","note":"about 30 g, stalks and leaves chopped separately"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Heat the oil in a large saucepan over medium heat."},{"text":"Add the onion with a pinch of salt and cook gently until soft and sweet but not coloured.","timerMinutes":8},{"text":"Stir in the ground coriander and the chopped coriander stalks and cook until fragrant.","timerMinutes":1},{"text":"Add the carrots and potato and stir to coat them in the spiced oil.","timerMinutes":2},{"text":"Pour in the hot stock and bring to the boil."},{"text":"Cover, lower the heat and simmer until the carrots are tender all the way through when pierced with a knife.","timerMinutes":20},{"text":"Take the pan off the heat and stir in most of the coriander leaves."},{"text":"Blend until completely smooth."},{"text":"Reheat gently and loosen with a little hot water if it is too thick to pour easily from a ladle.","timerMinutes":2},{"text":"Season with salt and pepper and serve scattered with the remaining coriander leaves."}],"notes":["The coriander stalks carry more flavour than the leaves, so cook them with the onion rather than throwing them away.","A squeeze of orange or lemon juice just before serving lifts the sweetness of the carrots.","It keeps for 3 days in the fridge and freezes well for up to 3 months."],"tags":["carrots","herbs","blended","freezer friendly"],"nutritionPerServingEstimate":{"kcal":140,"protein":3,"fat":5,"carbs":23,"fiber":5,"sugar":8,"sodium":670},"image":null,"updated":"2026-11-06"},{"slug":"carrot-cake","url":"https://cuisine.recipes/recipes/carrot-cake","title":"Carrot cake","summary":"A moist, gently spiced two-layer cake packed with grated carrot, walnuts and sultanas, filled and topped with tangy cream cheese frosting.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":12,"yield":"1 cake, 20 cm, two layers (12 slices)","prepMinutes":35,"cookMinutes":30,"restMinutes":70,"totalMinutes":135,"difficulty":"easy","equipment":["Two 20 cm deep sandwich tins","Baking paper","Box grater","Large mixing bowl","Electric hand mixer","Wire rack","Palette knife"],"ingredients":[{"qty":250,"unit":"g","item":"plain flour"},{"qty":2,"unit":"tsp","item":"baking powder"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":2,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":0.5,"unit":"tsp","item":"ground nutmeg"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":4,"unit":"","item":"eggs","note":"medium, at room temperature"},{"qty":250,"unit":"ml","item":"sunflower oil"},{"qty":200,"unit":"g","item":"light brown sugar"},{"qty":100,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":300,"unit":"g","item":"carrots","note":"peeled and finely grated (about 4 medium)"},{"qty":100,"unit":"g","item":"walnuts","note":"roughly chopped"},{"qty":100,"unit":"g","item":"sultanas"},{"qty":100,"unit":"g","item":"unsalted butter","note":"soft, for the frosting"},{"qty":250,"unit":"g","item":"icing sugar","note":"sifted"},{"qty":300,"unit":"g","item":"full-fat cream cheese","note":"cold from the fridge"},{"qty":1,"unit":"tsp","item":"vanilla extract","note":"for the frosting"},{"qty":30,"unit":"g","item":"walnut halves","note":"to decorate"}],"steps":[{"text":"Heat the oven to 180°C. Grease the two sandwich tins and line the bases with circles of baking paper."},{"text":"Whisk the flour, baking powder, bicarbonate of soda, spices and salt together in a bowl."},{"text":"In a large bowl, whisk the eggs, oil, both sugars and the vanilla until smooth and slightly thickened."},{"text":"Add the dry ingredients and fold them in with a spatula until no streaks of flour remain."},{"text":"Fold in the grated carrot, chopped walnuts and sultanas until evenly spread through the batter."},{"text":"Divide the batter between the tins and level the tops."},{"text":"Bake until risen and firm to the touch, and a skewer pushed into the centre comes out clean.","timerMinutes":30},{"text":"Leave the cakes in their tins, then turn them out onto a wire rack and peel off the paper.","timerMinutes":10},{"text":"Let the cakes cool completely before frosting, or the frosting will slide off.","timerMinutes":60},{"text":"For the frosting, beat the soft butter and icing sugar together until smooth and pale."},{"text":"Add the cold cream cheese and vanilla and beat briefly, just until smooth and thick. Stop as soon as it comes together."},{"text":"Set one cake on a plate and spread it with a third of the frosting, then lay the second cake on top."},{"text":"Spread the remaining frosting over the top in loose swirls and finish with the walnut halves."}],"notes":["Overbeating cream cheese frosting makes it runny. If it does go soft, chill it for 20 minutes before spreading.","Grate the carrots on the fine side of the grater so they melt into the crumb rather than staying in strands.","Because of the frosting, keep the cake covered in the fridge and take it out 30 minutes before serving. It keeps for 4 days."],"tags":["cake","layer cake","carrots","cream cheese frosting","celebration"],"nutritionPerServingEstimate":{"kcal":700,"protein":8,"fat":43,"carbs":74,"fiber":3,"sugar":52,"sodium":310},"image":null,"updated":"2026-11-06"},{"slug":"cassoulet","url":"https://cuisine.recipes/recipes/cassoulet","title":"Cassoulet","summary":"White beans baked slowly with confit duck, pork belly and garlicky sausages under a golden crust that is broken and allowed to re-form.","cuisine":"French","course":"main","diet":[],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":240,"restMinutes":735,"totalMinutes":1005,"difficulty":"medium","equipment":["Large saucepan","Large flameproof casserole or deep earthenware dish","Slotted spoon","Colander"],"ingredients":[{"qty":500,"unit":"g","item":"dried haricot or Tarbais beans"},{"qty":2,"unit":"","item":"onions","note":"1 halved, 1 finely chopped"},{"qty":1,"unit":"","item":"carrot","note":"halved"},{"qty":6,"unit":"clove","item":"garlic","note":"2 whole, 4 finely chopped"},{"qty":1,"unit":"","item":"bouquet garni","note":"thyme, bay and parsley stalks tied together"},{"qty":4,"unit":"","item":"confit duck legs","note":"about 1 kg, plus 3 tbsp of their fat"},{"qty":400,"unit":"g","item":"pork belly","note":"skin removed, cut into 4 cm pieces"},{"qty":6,"unit":"","item":"Toulouse sausages or coarse garlic pork sausages","note":"about 500 g"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":750,"unit":"ml","item":"chicken stock"},{"qty":80,"unit":"g","item":"fresh breadcrumbs","note":"from day-old white bread"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Cover the beans with plenty of cold water and leave them to soak overnight."},{"text":"Drain the beans and put them in a large pan with the halved onion, the carrot, the 2 whole garlic cloves and the bouquet garni. Cover with fresh water by 5 cm."},{"text":"Bring to the boil, skim off the foam, then simmer gently until the beans are just tender but still whole. Do not salt them yet.","timerMinutes":60},{"text":"Meanwhile, warm 1 tablespoon of duck fat in the casserole over medium heat and brown the pork belly on all sides. Lift out.","timerMinutes":10},{"text":"Brown the sausages all over in the same fat, then lift out and cut each into 3 pieces.","timerMinutes":8},{"text":"Add the chopped onion and chopped garlic and cook gently until soft and golden.","timerMinutes":8},{"text":"Stir in the tomato paste and cook for a minute.","timerMinutes":1},{"text":"Heat the oven to 160°C. Drain the beans, keeping the cooking liquid, and discard the onion, carrot, whole garlic and herbs. Season the beans."},{"text":"Pull the duck meat from the bones in large pieces. Spread half the beans in the casserole, cover with the duck, pork and sausage, then add the rest of the beans."},{"text":"Pour in the stock and enough bean liquid to just cover the beans."},{"text":"Scatter the breadcrumbs over the top and drizzle with 2 tablespoons of duck fat."},{"text":"Bake uncovered. Every 30 minutes, break the crust with a spoon and push it under, adding a little bean liquid if it looks dry. Leave the final crust unbroken.","timerMinutes":150},{"text":"Let the cassoulet settle for 15 minutes before serving straight from the dish.","timerMinutes":15}],"notes":["Confit duck legs are sold in tins and jars. The fat they sit in is what you fry with, so keep it.","Breaking the crust and letting it form again builds a deep, golden top. Some cooks in Castelnaudary leave the breadcrumbs out altogether.","It reheats beautifully the next day. Add a splash of stock and warm it at 160°C for about 45 minutes."],"tags":["beans","duck","pork","slow-cooked","winter"],"nutritionPerServingEstimate":{"kcal":990,"protein":47,"fat":65,"carbs":55,"fiber":11,"sugar":8,"sodium":1160},"image":null,"updated":"2026-11-06"},{"slug":"cauliflower-cheese","url":"https://cuisine.recipes/recipes/cauliflower-cheese","title":"Cauliflower cheese","summary":"Tender cauliflower florets baked in a smooth, mustard-sharpened cheddar sauce until golden brown and bubbling on top.","cuisine":"British","course":"side","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Large saucepan","Colander","Medium saucepan","Whisk","Baking dish, about 2 litres"],"ingredients":[{"qty":1,"unit":"","item":"large cauliflower","note":"about 1.2 kg, broken into large florets"},{"qty":50,"unit":"g","item":"butter"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":600,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"tsp","item":"English mustard powder"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":175,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Boil the cauliflower in salted water until just tender but still holding its shape.","timerMinutes":6},{"text":"Drain well and leave in the colander to steam dry, so the sauce does not turn watery."},{"text":"Melt the butter in a saucepan over medium heat, stir in the flour and cook for a minute.","timerMinutes":1},{"text":"Gradually whisk in the milk and bring to a simmer, whisking, until the sauce is thick and smooth.","timerMinutes":6},{"text":"Simmer gently to cook out the raw flour taste.","timerMinutes":2},{"text":"Take the pan off the heat and stir in the mustard powder, nutmeg and 125 g of the cheese until melted. Season."},{"text":"Arrange the cauliflower in the baking dish in a single layer and pour over the sauce."},{"text":"Scatter over the remaining cheese."},{"text":"Bake until bubbling and golden brown on top.","timerMinutes":25}],"notes":["Use a strong, mature cheddar. Mild cheese gets lost in the sauce.","Leave a few small inner leaves on the florets. They turn sweet and tender in the oven.","It can be assembled a day ahead and chilled. Bake for 10 minutes longer from cold."],"tags":["cauliflower","cheese","sunday lunch","side"],"nutritionPerServingEstimate":{"kcal":310,"protein":14,"fat":20,"carbs":18,"fiber":3,"sugar":8,"sodium":320},"image":null,"updated":"2026-11-06"},{"slug":"chana-masala","url":"https://cuisine.recipes/recipes/chana-masala","title":"Chana masala","summary":"Chickpeas simmered in a tangy onion and tomato gravy with cumin, coriander and garam masala, a hearty vegan curry for rice or flatbread.","cuisine":"Indian","course":"main","diet":["vegan","vegetarian","dairy-free","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large heavy pan with a lid","Wooden spoon"],"ingredients":[{"qty":3,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"slit lengthways"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika with a pinch of cayenne"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":400,"unit":"g","item":"canned chopped tomatoes"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"can","item":"chickpeas","note":"400 g each, drained and rinsed (about 480 g drained)"},{"qty":300,"unit":"ml","item":"water"},{"qty":1.5,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"or 1 tsp amchur (dried mango powder)"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Heat the oil in a large heavy pan over medium heat and add the cumin seeds. Let them sizzle until a shade darker and fragrant.","timerMinutes":0.5},{"text":"Add the onions and cook, stirring often, until deep golden brown. This colour gives the gravy its depth.","timerMinutes":12},{"text":"Add the garlic, ginger and green chili and stir until the raw smell is gone.","timerMinutes":1},{"text":"Lower the heat and stir in the ground coriander, chili powder and turmeric for a few seconds so they toast without burning.","timerMinutes":0.5},{"text":"Add the tomatoes and salt and cook, stirring, until the mixture is thick and the oil pools at the edges.","timerMinutes":10},{"text":"Add the chickpeas and water and bring to a simmer."},{"text":"Partly cover and simmer, stirring now and then, until the gravy has thickened and the chickpeas are soft.","timerMinutes":15},{"text":"Mash a ladleful of chickpeas against the side of the pan and stir them back in to give the gravy body."},{"text":"Stir in the garam masala and lemon juice and simmer briefly.","timerMinutes":2},{"text":"Taste for salt and sharpness, scatter with fresh coriander and serve with rice or flatbread."}],"notes":["Take the onions further than feels natural. Pale onions give a thin, sweet gravy.","To cook from dried, soak 200 g chickpeas overnight and simmer until tender, about 1 hour, then use as above.","For the very dark colour of Punjabi-style chole, simmer a black tea bag with the chickpeas and remove it before serving."],"tags":["curry","chickpeas","vegan","pantry","weeknight"],"nutritionPerServingEstimate":{"kcal":330,"protein":11,"fat":15,"carbs":42,"fiber":13,"sugar":6,"sodium":380},"image":null,"updated":"2026-11-06"},{"slug":"chapati","url":"https://cuisine.recipes/recipes/chapati","title":"Chapati","summary":"Thin, soft wholemeal flatbreads made from just flour, water and salt, cooked quickly on a hot pan until puffed and lightly speckled.","cuisine":"Indian","course":"baking","diet":["vegetarian","vegan","dairy-free"],"servings":10,"yield":"10 chapatis","prepMinutes":15,"cookMinutes":20,"restMinutes":30,"totalMinutes":65,"difficulty":"medium","equipment":["Mixing bowl","Rolling pin","Tawa or heavy frying pan","Folded clean cloth","Lidded container or tea towel"],"ingredients":[{"qty":300,"unit":"g","item":"chapati flour (atta)","note":"or fine wholemeal flour, plus extra for dusting"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"plus a little for brushing"},{"qty":200,"unit":"ml","item":"warm water","note":"about"}],"steps":[{"text":"Mix the flour and salt in a bowl and stir in the oil."},{"text":"Add the water a little at a time, mixing with your hand, until the flour comes together into a soft dough."},{"text":"Knead until smooth and soft, so a fingertip pressed into it leaves a dent that springs back slowly.","timerMinutes":8},{"text":"Cover the dough and leave it to rest.","timerMinutes":30},{"text":"Divide into 10 equal pieces, roll each into a ball and flatten slightly."},{"text":"Heat the tawa or frying pan over medium-high heat.","timerMinutes":3},{"text":"Dip a ball in flour and roll it into a thin round about 16 cm across, turning it often so it stays even."},{"text":"Lay it in the dry pan and cook until small bubbles appear and the underside looks dry.","timerMinutes":0.5},{"text":"Turn it over and cook until the second side has light brown spots.","timerMinutes":0.75},{"text":"Turn it once more and press the edges gently with a folded cloth so it puffs up.","timerMinutes":0.5},{"text":"Stack the chapatis in a cloth-lined container, brushing each with a little oil, and keep covered until serving."}],"notes":["Keeping the dough soft and resting it well makes the chapatis easy to roll thin and helps them puff.","Brush with ghee instead of oil if you do not need them to be vegan."],"tags":["bread","flatbread","wholemeal","side"],"nutritionPerServingEstimate":{"kcal":110,"protein":4,"fat":2,"carbs":22,"fiber":3,"sugar":0,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"char-siu-pork","url":"https://cuisine.recipes/recipes/char-siu-pork","title":"Char siu pork","summary":"Pork shoulder marinated overnight in hoisin, soy, honey and five-spice, then roasted and basted until sticky, glazed and charred at the edges.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":60,"restMinutes":730,"totalMinutes":805,"difficulty":"easy","equipment":["Roasting tin","Wire rack that fits over the tin","Mixing bowl","Pastry brush","Kitchen thermometer"],"ingredients":[{"qty":1,"unit":"kg","item":"boneless pork shoulder","note":"also sold as pork butt"},{"qty":4,"unit":"tbsp","item":"hoisin sauce"},{"qty":3,"unit":"tbsp","item":"soy sauce"},{"qty":1,"unit":"tbsp","item":"dark soy sauce"},{"qty":2,"unit":"tbsp","item":"honey","note":"for the marinade"},{"qty":2,"unit":"tbsp","item":"Shaoxing rice wine"},{"qty":2,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"five-spice powder"},{"qty":3,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":0.25,"unit":"tsp","item":"ground white pepper"},{"qty":2,"unit":"tbsp","item":"honey","note":"for the glaze"}],"steps":[{"text":"Cut the pork along the grain into long strips about 5 cm thick."},{"text":"Mix the hoisin, soy sauce, dark soy sauce, 2 tbsp honey, Shaoxing wine, sugar, five-spice, garlic, sesame oil and white pepper in a bowl."},{"text":"Set aside 3 tbsp of the marinade in a covered cup for basting, then turn the pork in the rest until well coated."},{"text":"Cover and refrigerate overnight, or for at least 8 hours, turning the pork once or twice."},{"text":"Heat the oven to 200°C. Pour 2 cm of water into the roasting tin and set the rack over it."},{"text":"Lay the pork on the rack, letting excess marinade drip off, and roast.","timerMinutes":25},{"text":"Stir the remaining 2 tbsp honey into the reserved marinade to make the glaze. Turn the pork and brush it all over."},{"text":"Roast until the edges begin to darken, topping up the water in the tin if it runs low.","timerMinutes":15},{"text":"Turn the pork, brush again and roast until sticky and charred in places, and the centre reads 70°C on a thermometer.","timerMinutes":15},{"text":"Brush with a final coat of glaze and roast until it bubbles.","timerMinutes":5},{"text":"Rest the pork, then slice it across the grain.","timerMinutes":10}],"notes":["Keep water in the tin throughout. It stops the dripping glaze from burning and smoking.","For the traditional red edge, mash 1 tbsp fermented red bean curd into the marinade."],"tags":["pork","roast","cantonese","make ahead"],"nutritionPerServingEstimate":{"kcal":500,"protein":29,"fat":32,"carbs":22,"fiber":0,"sugar":19,"sodium":870},"image":null,"updated":"2026-11-06"},{"slug":"quesadillas","url":"https://cuisine.recipes/recipes/quesadillas","title":"Cheese quesadillas","summary":"Flour tortillas folded over melting Monterey Jack, spring onion and green chilli, cooked in a pan until crisp, golden and gooey inside.","cuisine":"Mexican","course":"main","diet":["vegetarian"],"servings":4,"yield":"8 quesadillas","prepMinutes":10,"cookMinutes":18,"restMinutes":0,"totalMinutes":28,"difficulty":"easy","equipment":["Box grater","Mixing bowl","Large frying pan","Fish slice","Baking tray"],"ingredients":[{"qty":300,"unit":"g","item":"Monterey Jack","note":"grated, or half mild cheddar"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":1,"unit":"","item":"green chilli","note":"such as jalapeño, finely chopped"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":8,"unit":"","item":"flour tortillas","note":"about 20 cm across"},{"qty":1,"unit":"tbsp","item":"butter","note":"melted"},{"qty":100,"unit":"g","item":"sour cream","note":"to serve"}],"steps":[{"text":"Mix the cheese, spring onions, chilli and coriander in a bowl."},{"text":"Lay the tortillas flat and spread the cheese mixture over one half of each, leaving a 1 cm border."},{"text":"Fold the empty half over and press down gently."},{"text":"Heat a large frying pan over medium heat and brush it lightly with melted butter."},{"text":"Cook two quesadillas at a time, pressing with a fish slice, until golden underneath and the cheese starts to melt.","timerMinutes":2},{"text":"Flip them and cook until the second side is golden and the cheese has fully melted.","timerMinutes":2},{"text":"Keep them warm on a tray in an oven at 100°C while you cook the rest the same way.","timerMinutes":12},{"text":"Cut each quesadilla into three wedges and serve with sour cream and salsa."}],"notes":["Medium heat gives the cheese time to melt before the tortilla burns.","Add a spoonful of black beans or shredded cooked chicken, but keep the filling thin so it heats through.","In much of Mexico quesadillas are made with corn tortillas and stretchy Oaxaca cheese, which you can use here too."],"tags":["cheese","tortillas","quick","vegetarian","snack"],"nutritionPerServingEstimate":{"kcal":630,"protein":27,"fat":38,"carbs":47,"fiber":3,"sugar":4,"sodium":1070},"image":null,"updated":"2026-11-06"},{"slug":"cheese-scones","url":"https://cuisine.recipes/recipes/cheese-scones","title":"Cheese scones","summary":"Light, savoury scones made with mature cheddar, mustard and a pinch of cayenne, baked with a crisp cheese crust and best served warm.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":8,"yield":"8 scones","prepMinutes":15,"cookMinutes":14,"restMinutes":10,"totalMinutes":39,"difficulty":"easy","equipment":["Large mixing bowl","Grater","Table knife","6 cm round cutter","Baking tray","Baking paper","Pastry brush","Wire rack"],"ingredients":[{"qty":225,"unit":"g","item":"self-raising flour","note":"plus extra for dusting"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"mustard powder"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":0.25,"unit":"tsp","item":"salt"},{"qty":50,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":125,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":150,"unit":"ml","item":"whole milk","note":"plus a little for glazing"}],"steps":[{"text":"Heat the oven to 220°C and line a baking tray with baking paper."},{"text":"Mix the flour, baking powder, mustard powder, cayenne and salt in a large bowl."},{"text":"Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs."},{"text":"Stir in 100 g of the cheddar, keeping the rest for the tops."},{"text":"Make a well in the centre, pour in most of the milk and mix with a table knife into a soft, slightly sticky dough, adding the rest if dry patches remain."},{"text":"Turn the dough onto a floured surface and pat it gently into a round about 2.5 cm thick, without kneading."},{"text":"Cut out rounds with a floured 6 cm cutter, pressing straight down, then gather the trimmings lightly and cut again."},{"text":"Set the scones on the tray, brush the tops with milk and sprinkle with the remaining cheese."},{"text":"Bake until well risen and golden, with the cheese on top crisp and browned.","timerMinutes":14},{"text":"Cool on a wire rack for a few minutes, then serve warm, split and buttered.","timerMinutes":10}],"notes":["A strong, mature cheddar gives the fullest flavour. Mild cheese barely comes through once baked.","Handle the dough as little as possible. Kneading makes the scones tough and flat.","Cheese scones are best on the day they are baked but freeze well. Warm them through in the oven from frozen."],"tags":["afternoon tea","cheese","quick","savoury baking"],"nutritionPerServingEstimate":{"kcal":220,"protein":7,"fat":11,"carbs":23,"fiber":1,"sugar":1,"sodium":520},"image":null,"updated":"2026-11-06"},{"slug":"cheese-straws","url":"https://cuisine.recipes/recipes/cheese-straws","title":"Cheese straws","summary":"Short, crumbly pastry sticks made with plenty of mature cheddar, a little mustard and a pinch of cayenne, baked until golden and crisp.","cuisine":"British","course":"snack","diet":["vegetarian"],"servings":10,"yield":"about 30 straws","prepMinutes":20,"cookMinutes":12,"restMinutes":30,"totalMinutes":62,"difficulty":"easy","equipment":["Mixing bowl","Grater","Rolling pin","Sharp knife","2 baking trays","Baking paper","Wire rack"],"ingredients":[{"qty":150,"unit":"g","item":"plain flour","note":"plus extra for dusting"},{"qty":0.5,"unit":"tsp","item":"mustard powder"},{"qty":0.25,"unit":"tsp","item":"cayenne pepper"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":100,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":125,"unit":"g","item":"extra mature cheddar","note":"finely grated"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":1,"unit":"tbsp","item":"cold water"}],"steps":[{"text":"Mix the flour, mustard powder, cayenne and salt in a bowl."},{"text":"Rub in the cold butter with your fingertips until the mixture looks like fine crumbs."},{"text":"Stir in 100 g of the cheddar, keeping the rest for the top."},{"text":"Beat the egg yolk with the cold water, add it to the bowl and gather everything into a firm dough with your hands."},{"text":"Flatten the dough into a rectangle, wrap it and chill until firm.","timerMinutes":20},{"text":"Heat the oven to 200°C and line two baking trays with baking paper."},{"text":"Roll the dough out on a lightly floured surface into a rectangle about 5 mm thick."},{"text":"Scatter over the remaining cheddar and press it in lightly with the rolling pin."},{"text":"Cut into strips about 1 cm wide and 12 cm long and lay them on the trays, slightly apart."},{"text":"Bake until golden and crisp at the edges.","timerMinutes":12},{"text":"Leave on the trays until firm, as they break easily while hot, then move to a rack to cool completely.","timerMinutes":10}],"notes":["Use the strongest cheddar you can find. A mild cheese gets lost in the pastry.","For twists, hold each end of a strip and turn them in opposite directions before laying it on the tray.","They keep for 4 days in an airtight tin. Crisp them up for a few minutes in a hot oven if they soften."],"tags":["party food","cheese","pastry","christmas"],"nutritionPerServingEstimate":{"kcal":180,"protein":5,"fat":13,"carbs":12,"fiber":0,"sugar":0,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"chicken-and-leek-pie","url":"https://cuisine.recipes/recipes/chicken-and-leek-pie","title":"Chicken and leek pie","summary":"Tender chicken thighs, soft leeks and smoky bacon in a creamy mustard sauce, baked under a crisp, golden puff pastry lid.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":75,"restMinutes":45,"totalMinutes":140,"difficulty":"easy","equipment":["Large deep frying pan or casserole","Pie dish, about 1.5 litres","Pastry brush","Fork"],"ingredients":[{"qty":900,"unit":"g","item":"boneless skinless chicken thighs","note":"cut into large chunks"},{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":150,"unit":"g","item":"smoked bacon lardons"},{"qty":3,"unit":"","item":"leeks","note":"trimmed, washed and sliced"},{"qty":50,"unit":"g","item":"butter"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":400,"unit":"ml","item":"chicken stock"},{"qty":200,"unit":"ml","item":"whole milk"},{"qty":100,"unit":"ml","item":"double cream"},{"qty":1,"unit":"tbsp","item":"Dijon mustard"},{"qty":2,"unit":"sprig","item":"thyme","note":"leaves only"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":1,"unit":"sheet","item":"ready-rolled puff pastry","note":"about 320 g"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Season the chicken. Heat the oil in a large pan over medium-high heat and brown the chicken in batches until golden. Set aside.","timerMinutes":10},{"text":"Fry the bacon in the same pan until crisp.","timerMinutes":5},{"text":"Add the butter and leeks and cook gently until soft and silky but not browned.","timerMinutes":10},{"text":"Stir in the flour and cook for 2 minutes.","timerMinutes":2},{"text":"Gradually stir in the stock, then the milk, until the sauce is smooth."},{"text":"Return the chicken with the thyme and simmer gently until the chicken is cooked through and the sauce is thick.","timerMinutes":15},{"text":"Stir in the cream, mustard and parsley and season well."},{"text":"Spoon the filling into the pie dish and leave to cool.","timerMinutes":45},{"text":"Heat the oven to 200°C."},{"text":"Brush the rim of the dish with egg, lay the pastry over the filling, trim the edges and press them down with a fork."},{"text":"Brush the top with egg and cut 2 small slits for steam."},{"text":"Bake until the pastry is puffed and deep golden and the filling bubbles at the edges.","timerMinutes":30}],"notes":["Thighs stay juicier than breast meat during the simmering and baking.","To use leftover roast chicken, skip the browning and stir in about 600 g of shredded meat with the cream.","Letting the filling cool before the pastry goes on keeps the lid crisp and well risen."],"tags":["chicken","pie","comfort","family"],"nutritionPerServingEstimate":{"kcal":870,"protein":43,"fat":56,"carbs":46,"fiber":3,"sugar":7,"sodium":710},"image":null,"updated":"2026-11-06"},{"slug":"gumbo","url":"https://cuisine.recipes/recipes/gumbo","title":"Chicken and sausage gumbo","summary":"A deep, smoky Louisiana stew built on a slow-cooked dark roux, with chicken thighs, smoked sausage and the onion, pepper and celery trinity.","cuisine":"Cajun","course":"main","diet":["dairy-free"],"servings":8,"yield":null,"prepMinutes":25,"cookMinutes":115,"restMinutes":0,"totalMinutes":140,"difficulty":"medium","equipment":["Large heavy pot (at least 6 litres)","Flat-edged wooden spoon","Whisk","Saucepan for the rice"],"ingredients":[{"qty":1,"unit":"kg","item":"boneless, skinless chicken thighs","note":"cut into large chunks"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":150,"unit":"ml","item":"vegetable oil"},{"qty":400,"unit":"g","item":"andouille or other smoked pork sausage","note":"sliced into rounds"},{"qty":120,"unit":"g","item":"plain flour"},{"qty":2,"unit":"","item":"onions","note":"chopped"},{"qty":1,"unit":"","item":"green pepper","note":"chopped"},{"qty":3,"unit":"","item":"celery sticks","note":"chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"dried thyme"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":0.75,"unit":"tsp","item":"cayenne pepper"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1.5,"unit":"l","item":"chicken stock","note":"warm"},{"qty":4,"unit":"","item":"spring onions","note":"sliced"},{"qty":15,"unit":"g","item":"flat-leaf parsley","note":"chopped"},{"qty":400,"unit":"g","item":"long-grain white rice","note":"to serve"},{"qty":null,"unit":"","item":"hot sauce","note":"to serve"}],"steps":[{"text":"Season the chicken with the salt and black pepper."},{"text":"Heat 2 tbsp of the oil in the pot over medium-high heat and brown the sausage slices, then lift them out.","timerMinutes":5},{"text":"Brown the chicken in two batches until golden on the outside, then lift it out.","timerMinutes":10},{"text":"Add the rest of the oil, lower the heat to medium-low and whisk in the flour to make a smooth paste."},{"text":"Cook the roux, stirring constantly and scraping the base, until it is the colour of milk chocolate and smells toasty.","timerMinutes":30},{"text":"Tip in the onions, pepper and celery, which stops the roux darkening, and stir until the vegetables soften.","timerMinutes":8},{"text":"Add the garlic, thyme, paprika, cayenne and bay leaves and stir for a minute.","timerMinutes":1},{"text":"Pour in the warm stock gradually, stirring until smooth, and bring to a simmer."},{"text":"Return the chicken and sausage and simmer uncovered, stirring now and then and skimming off oil, until the gumbo is silky and the chicken very tender.","timerMinutes":60},{"text":"Meanwhile, cook the rice in a separate pan."},{"text":"Season the gumbo with salt and more cayenne to taste, then stir in the spring onions and parsley."},{"text":"Serve in bowls over a mound of rice, with hot sauce at the table."}],"notes":["If black specks appear while the roux cooks, it has burnt and will taste bitter. Start the roux again; it is worth it.","The darker the roux, the deeper the flavour but the less it thickens. Milk chocolate brown is a good balance.","Gumbo tastes better the next day. Sliced okra can go in with the vegetables for a thicker, more traditional texture."],"tags":["stew","chicken","sausage","louisiana","make-ahead"],"nutritionPerServingEstimate":{"kcal":800,"protein":43,"fat":39,"carbs":65,"fiber":3,"sugar":6,"sodium":850},"image":null,"updated":"2026-11-06"},{"slug":"chicken-biryani","url":"https://cuisine.recipes/recipes/chicken-biryani","title":"Chicken biryani","summary":"Spiced chicken cooked with deeply browned onions, layered with fragrant basmati, saffron milk and herbs, then sealed and steamed.","cuisine":"Indian","course":"main","diet":["gluten-free"],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":75,"restMinutes":70,"totalMinutes":175,"difficulty":"hard","equipment":["Mixing bowl","Large heavy casserole with a tight lid","Large pot","Colander","Kitchen foil"],"ingredients":[{"qty":1.2,"unit":"kg","item":"chicken thighs and drumsticks","note":"skinless, on the bone"},{"qty":200,"unit":"g","item":"plain whole-milk yogurt"},{"qty":6,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":25,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":2,"unit":"tsp","item":"garam masala"},{"qty":2,"unit":"tbsp","item":"lemon juice"},{"qty":1.5,"unit":"tsp","item":"salt","note":"for the chicken"},{"qty":450,"unit":"g","item":"basmati rice"},{"qty":5,"unit":"tbsp","item":"vegetable oil"},{"qty":3,"unit":"","item":"large onions","note":"thinly sliced"},{"qty":2,"unit":"","item":"green chilies","note":"slit lengthways"},{"qty":1,"unit":"tbsp","item":"salt","note":"for the rice water"},{"qty":4,"unit":"","item":"green cardamom pods"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"pinch","item":"saffron threads"},{"qty":3,"unit":"tbsp","item":"warm milk"},{"qty":2,"unit":"tbsp","item":"ghee","note":"melted"},{"qty":20,"unit":"g","item":"mint leaves","note":"chopped"},{"qty":20,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Mix the yogurt, garlic, ginger, chili powder, turmeric, garam masala, lemon juice and 1.5 tsp salt in a bowl. Add the chicken, coat well, cover and refrigerate.","timerMinutes":60},{"text":"Rinse the rice in several changes of cold water until it runs almost clear, then leave it to soak in fresh water.","timerMinutes":30},{"text":"Crumble the saffron into the warm milk and set it aside to infuse."},{"text":"Heat the oil in the casserole over medium-high heat and fry the onions, stirring often, until deep golden brown and crisp at the edges.","timerMinutes":20},{"text":"Lift out half the onions onto kitchen paper and leave the rest in the pan."},{"text":"Add the chicken with all its marinade and the green chilies and cook over medium heat, turning, until the outside is no longer pink.","timerMinutes":5},{"text":"Cover and simmer gently, stirring now and then, until the chicken is nearly cooked and the sauce is thick rather than watery.","timerMinutes":20},{"text":"Meanwhile, bring a large pot of water to the boil with 1 tbsp salt, the cardamom, cloves, cinnamon, bay leaves and cumin seeds."},{"text":"Drain the rice, add it to the boiling water and cook until the grains are about two-thirds done, still firm with a white core.","timerMinutes":5},{"text":"Drain the rice well. Scatter half the mint and coriander over the chicken, then spread the rice over in an even layer without pressing it down."},{"text":"Drizzle the saffron milk and melted ghee over the rice and scatter over the reserved onions and remaining herbs."},{"text":"Seal the pot with foil and the lid and cook over the lowest possible heat.","timerMinutes":25},{"text":"Turn off the heat and leave the pot closed.","timerMinutes":10},{"text":"Open the pot and scoop from the side to the bottom so each portion gets rice and chicken. Serve with raita."}],"notes":["The rice must go in only part cooked. It finishes in the steam from the chicken, and fully boiled rice turns soft and sticky.","If your pot has a thin base, set it on a heat diffuser or a flat griddle for the sealed steaming stage so the bottom does not scorch.","The whole spices stay in the rice. Warn your guests, or pick them out as you serve."],"tags":["rice","chicken","celebration","one-pot"],"nutritionPerServingEstimate":{"kcal":660,"protein":36,"fat":24,"carbs":73,"fiber":3,"sugar":6,"sodium":170},"image":null,"updated":"2026-11-06"},{"slug":"chicken-cacciatore","url":"https://cuisine.recipes/recipes/chicken-cacciatore","title":"Chicken cacciatore","summary":"Bone-in chicken thighs browned, then braised with tomatoes, peppers, mushrooms, rosemary and red wine into a rustic, deeply savoury stew.","cuisine":"Italian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":65,"restMinutes":0,"totalMinutes":85,"difficulty":"easy","equipment":["Large flameproof casserole or deep frying pan with a lid","Tongs","Wooden spoon"],"ingredients":[{"qty":8,"unit":"","item":"bone-in chicken thighs","note":"skin on, about 1.2 kg in total"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"sliced"},{"qty":1,"unit":"","item":"red pepper","note":"deseeded and sliced"},{"qty":200,"unit":"g","item":"chestnut mushrooms","note":"thickly sliced"},{"qty":3,"unit":"clove","item":"garlic","note":"sliced"},{"qty":2,"unit":"sprig","item":"rosemary"},{"qty":150,"unit":"ml","item":"dry red wine"},{"qty":1,"unit":"can","item":"chopped tomatoes","note":"400 g"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":60,"unit":"g","item":"black olives","note":"pitted"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Pat the chicken dry with kitchen paper and season it all over."},{"text":"Heat the oil in the casserole over medium-high heat and brown the chicken, skin side down first, until the skin is deep golden, then turn and brown the other side.","timerMinutes":10},{"text":"Lift the chicken onto a plate and pour off all but about 2 tablespoons of the fat."},{"text":"Add the onion and pepper and cook until they start to soften.","timerMinutes":6},{"text":"Add the mushrooms and cook until they have released their liquid and begun to brown.","timerMinutes":5},{"text":"Stir in the garlic and rosemary and cook until fragrant.","timerMinutes":1},{"text":"Pour in the wine and let it bubble until reduced by half.","timerMinutes":2},{"text":"Stir in the tomatoes, tomato paste and a splash of water and season. Return the chicken skin side up, with the skin above the sauce."},{"text":"Cover and simmer gently until the chicken is very tender and the juices run clear.","timerMinutes":30},{"text":"Uncover, add the olives and simmer until the sauce has thickened.","timerMinutes":8},{"text":"Remove the rosemary stalks, scatter over the parsley and serve."}],"notes":["Cacciatore means hunter's style, and versions vary across Italy. Some use white wine, and some leave out the tomatoes.","Serve with crusty bread, creamy polenta or pasta to soak up the sauce.","Like most braises, it tastes even better the next day."],"tags":["chicken","braise","one-pot","tomato"],"nutritionPerServingEstimate":{"kcal":640,"protein":39,"fat":44,"carbs":15,"fiber":5,"sugar":7,"sodium":410},"image":null,"updated":"2026-11-06"},{"slug":"chicken-chasseur","url":"https://cuisine.recipes/recipes/chicken-chasseur","title":"Chicken chasseur","summary":"Browned chicken thighs braised with mushrooms, shallots, white wine and tomato until tender, finished with tarragon and parsley.","cuisine":"French","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":65,"restMinutes":0,"totalMinutes":80,"difficulty":"easy","equipment":["Large flameproof casserole with lid","Tongs","Wooden spoon"],"ingredients":[{"qty":8,"unit":"","item":"chicken thighs","note":"bone-in, skin-on, about 1.2 kg"},{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":25,"unit":"g","item":"butter"},{"qty":250,"unit":"g","item":"chestnut mushrooms","note":"sliced"},{"qty":3,"unit":"","item":"shallots","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":2,"unit":"tbsp","item":"brandy"},{"qty":200,"unit":"ml","item":"dry white wine"},{"qty":300,"unit":"ml","item":"chicken stock"},{"qty":200,"unit":"g","item":"ripe tomatoes","note":"peeled, seeded and chopped"},{"qty":2,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"tbsp","item":"tarragon","note":"chopped"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Season the chicken well with salt and pepper."},{"text":"Heat the oil in the casserole over medium-high heat and brown the chicken in batches, skin side down first, until the skin is deep golden. Turn briefly to colour the other side.","timerMinutes":12},{"text":"Lift the chicken out and pour off all but 1 tablespoon of fat."},{"text":"Add the butter and mushrooms and fry until golden and any liquid has gone.","timerMinutes":6},{"text":"Add the shallots and garlic and cook until soft.","timerMinutes":3},{"text":"Stir in the flour and tomato paste and cook for a minute.","timerMinutes":1},{"text":"Pour in the brandy and let it bubble away while you scrape up the browned bits from the base."},{"text":"Add the wine and boil until reduced by half.","timerMinutes":4},{"text":"Add the stock, tomatoes and thyme, then return the chicken, skin side up, with any juices."},{"text":"Cover and simmer gently until the chicken is very tender and the juices run clear.","timerMinutes":35},{"text":"Lift the chicken onto a warm dish and boil the sauce uncovered until it coats the back of a spoon.","timerMinutes":5},{"text":"Stir in the tarragon and parsley, season, and pour the sauce over the chicken."}],"notes":["Chasseur means hunter in French, a nod to the mushrooms a hunter might gather on the way home.","Wild or mixed mushrooms give a deeper, earthier flavour than chestnut mushrooms alone.","Serve with mashed potatoes, rice or crusty bread to mop up the sauce."],"tags":["chicken","casserole","bistro","weeknight"],"nutritionPerServingEstimate":{"kcal":690,"protein":41,"fat":45,"carbs":16,"fiber":3,"sugar":7,"sodium":340},"image":null,"updated":"2026-11-06"},{"slug":"chicken-enchiladas","url":"https://cuisine.recipes/recipes/chicken-enchiladas","title":"Chicken enchiladas","summary":"Corn tortillas rolled around shredded chicken and cheese, smothered in a smooth red chile sauce and baked until bubbling.","cuisine":"Tex-Mex","course":"main","diet":["gluten-free"],"servings":6,"yield":"12 enchiladas","prepMinutes":25,"cookMinutes":50,"restMinutes":0,"totalMinutes":75,"difficulty":"medium","equipment":["Frying pan","Medium saucepan","Heatproof bowl","Blender","Sieve","23 x 33 cm baking dish"],"ingredients":[{"qty":4,"unit":"","item":"dried guajillo chiles"},{"qty":2,"unit":"","item":"dried ancho chiles"},{"qty":700,"unit":"g","item":"boneless, skinless chicken thighs or breasts"},{"qty":750,"unit":"ml","item":"chicken stock"},{"qty":0.5,"unit":"","item":"onion","note":"roughly chopped"},{"qty":2,"unit":"clove","item":"garlic"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"for the sauce"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":250,"unit":"g","item":"Monterey Jack or mild cheddar","note":"grated"},{"qty":12,"unit":"","item":"corn tortillas","note":"about 15 cm across"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"for the tortillas"},{"qty":120,"unit":"g","item":"sour cream","note":"to serve"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped, to serve"}],"steps":[{"text":"Snip the stems off the chiles and shake out the seeds."},{"text":"Toast the chiles in a dry frying pan over medium heat, pressing them flat, until fragrant and blistered but not blackened.","timerMinutes":2},{"text":"Put the chiles in a bowl, cover with boiling water and soak until soft.","timerMinutes":15},{"text":"Meanwhile, poach the chicken in the stock at a gentle simmer until cooked through.","timerMinutes":15},{"text":"Lift the chicken out, keeping the stock, and shred it with two forks."},{"text":"Drain the chiles and blend them with 500 ml of the poaching stock, the onion, garlic, cumin, oregano and tomato paste until very smooth."},{"text":"Heat 1 tbsp oil in a saucepan, pour in the sauce through a sieve, and simmer until slightly thickened and darker in colour. Season with the salt.","timerMinutes":10},{"text":"Heat the oven to 190°C. Mix the chicken with half the cheese and 120 ml of the sauce."},{"text":"Brush the tortillas lightly with oil and warm them in a hot dry pan for about 20 seconds per side until soft and pliable.","timerMinutes":4},{"text":"Spread a thin layer of sauce over the base of the baking dish."},{"text":"Dip each tortilla in the sauce, fill with chicken, roll up and lay it seam side down in the dish."},{"text":"Pour the remaining sauce over the top and scatter with the rest of the cheese."},{"text":"Bake until the sauce bubbles and the cheese has melted.","timerMinutes":20},{"text":"Serve topped with sour cream and coriander."}],"notes":["Warming the tortillas first stops them cracking as you roll them.","Guajillo chiles are mild and fruity and ancho chiles add sweetness. For more heat, add one or two dried chiles de árbol.","The sauce keeps for 5 days in the fridge and also freezes well."],"tags":["chicken","tortillas","baked","family","make-ahead"],"nutritionPerServingEstimate":{"kcal":560,"protein":40,"fat":30,"carbs":33,"fiber":5,"sugar":4,"sodium":540},"image":null,"updated":"2026-11-06"},{"slug":"chicken-fajitas","url":"https://cuisine.recipes/recipes/chicken-fajitas","title":"Chicken fajitas","summary":"Strips of lime and cumin marinated chicken seared with charred peppers and onion, served sizzling with warm flour tortillas.","cuisine":"Tex-Mex","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":30,"totalMinutes":65,"difficulty":"easy","equipment":["Mixing bowl","Large cast-iron or heavy frying pan","Tongs","Clean tea towel"],"ingredients":[{"qty":600,"unit":"g","item":"skinless chicken breasts or thighs","note":"cut into finger-thick strips"},{"qty":2,"unit":"tbsp","item":"lime juice"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"for the marinade"},{"qty":2,"unit":"clove","item":"garlic","note":"grated"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"chili powder"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":0.5,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"","item":"red pepper","note":"cut into strips"},{"qty":1,"unit":"","item":"green pepper","note":"cut into strips"},{"qty":1,"unit":"","item":"onion","note":"sliced into thick wedges"},{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"for frying"},{"qty":8,"unit":"","item":"flour tortillas","note":"about 20 cm across"},{"qty":120,"unit":"g","item":"sour cream"},{"qty":1,"unit":"","item":"ripe avocado","note":"sliced"},{"qty":10,"unit":"g","item":"fresh coriander"},{"qty":1,"unit":"","item":"lime","note":"cut into wedges"}],"steps":[{"text":"Mix the lime juice, 2 tbsp oil, garlic, cumin, chili powder, paprika, oregano and salt in a bowl."},{"text":"Add the chicken, toss to coat and leave to marinate at room temperature, or up to 4 hours in the fridge.","timerMinutes":30},{"text":"Heat a large heavy pan over high heat until it just starts to smoke, then add the 1 tbsp oil."},{"text":"Cook the peppers and onion, tossing now and then, until charred at the edges but still crisp.","timerMinutes":5},{"text":"Tip the vegetables onto a plate."},{"text":"Add the chicken to the pan in a single layer, in two batches if needed, and leave it untouched until browned underneath."},{"text":"Stir and cook until the chicken is browned all over and cooked through.","timerMinutes":10},{"text":"Return the vegetables to the pan, squeeze over a lime wedge and toss everything together.","timerMinutes":1},{"text":"Warm the tortillas one at a time in a dry pan and stack them in a folded tea towel.","timerMinutes":4},{"text":"Bring the pan to the table and let everyone fill their own tortillas with chicken, vegetables, sour cream, avocado and coriander."}],"notes":["A very hot pan is the point. Crowding it makes the chicken steam rather than brown, so cook in batches.","Skirt or flank steak works the same way. Cook it to medium-rare and slice it thinly across the grain."],"tags":["chicken","tortillas","weeknight","family"],"nutritionPerServingEstimate":{"kcal":710,"protein":44,"fat":33,"carbs":60,"fiber":9,"sugar":8,"sodium":690},"image":null,"updated":"2026-11-06"},{"slug":"chicken-jalfrezi","url":"https://cuisine.recipes/recipes/chicken-jalfrezi","title":"Chicken jalfrezi","summary":"A hot, fairly dry curry of seared chicken with crisp peppers, onion and green chilies in a thick, tangy tomato masala.","cuisine":"British Indian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Large wide frying pan or wok","Mixing bowl","Plate"],"ingredients":[{"qty":600,"unit":"g","item":"chicken breasts","note":"or boneless thighs, cut into 3 cm pieces"},{"qty":0.5,"unit":"tsp","item":"ground turmeric","note":"divided"},{"qty":1.5,"unit":"tsp","item":"Kashmiri chili powder","note":"divided; or paprika"},{"qty":1,"unit":"tsp","item":"salt","note":"divided"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":1,"unit":"","item":"red pepper","note":"cut into 3 cm pieces"},{"qty":1,"unit":"","item":"green pepper","note":"cut into 3 cm pieces"},{"qty":2,"unit":"","item":"onions","note":"1 cut into chunky petals, 1 finely chopped"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":4,"unit":"","item":"green chilies","note":"slit lengthways"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":200,"unit":"g","item":"canned chopped tomatoes"},{"qty":100,"unit":"ml","item":"water"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Toss the chicken with a pinch of the turmeric, 0.5 tsp chili powder and 0.5 tsp salt and set aside."},{"text":"Heat 1 tbsp oil in a wide pan over high heat and sear the chicken until browned in places but not cooked through. Lift onto a plate.","timerMinutes":5},{"text":"Add another 1 tbsp oil, then the peppers and onion petals, and stir-fry until charred at the edges but still crisp. Lift onto the plate.","timerMinutes":4},{"text":"Lower the heat to medium, add the remaining oil and the cumin seeds and let them sizzle.","timerMinutes":0.5},{"text":"Add the chopped onion and cook until golden.","timerMinutes":8},{"text":"Stir in the garlic, ginger and half the green chilies and cook until fragrant.","timerMinutes":1},{"text":"Add the remaining turmeric and chili powder with the ground cumin and coriander, then the tomatoes and remaining salt. Cook to a thick paste.","timerMinutes":6},{"text":"Return the chicken with the water and simmer until the chicken is cooked through and the sauce clings to it.","timerMinutes":8},{"text":"Add the peppers, onion petals and remaining chilies and toss over high heat until hot.","timerMinutes":2},{"text":"Stir in the garam masala and fresh coriander and serve with rice or naan."}],"notes":["Jalfrezi should be thick and dry enough to scoop with bread, with the peppers still holding some bite.","For less heat, deseed the green chilies or use only two."],"tags":["curry","chicken","hot","weeknight"],"nutritionPerServingEstimate":{"kcal":350,"protein":37,"fat":16,"carbs":17,"fiber":5,"sugar":7,"sodium":140},"image":null,"updated":"2026-11-06"},{"slug":"chicken-korma","url":"https://cuisine.recipes/recipes/chicken-korma","title":"Chicken korma","summary":"A mild, creamy curry of chicken simmered in a smooth sauce of soft onions, ground almonds, yogurt and cream, scented with cardamom.","cuisine":"British Indian","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Small frying pan","Large deep frying pan with a lid","Blender"],"ingredients":[{"qty":15,"unit":"g","item":"flaked almonds","note":"to serve"},{"qty":2,"unit":"tbsp","item":"ghee"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":6,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":2,"unit":"","item":"onions","note":"thinly sliced"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":50,"unit":"g","item":"ground almonds"},{"qty":200,"unit":"ml","item":"water"},{"qty":700,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 4 cm pieces"},{"qty":150,"unit":"g","item":"plain whole-milk yogurt","note":"whisked smooth"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":100,"unit":"ml","item":"double cream","note":"or heavy cream"},{"qty":0.5,"unit":"tsp","item":"garam masala"}],"steps":[{"text":"Toast the flaked almonds in a dry pan over medium heat, shaking often, until golden. Tip them onto a plate.","timerMinutes":2},{"text":"Heat the ghee and oil in the large pan over medium heat, add the cardamom, cloves, cinnamon and bay leaf and stir until fragrant.","timerMinutes":1},{"text":"Add the onions and cook gently, stirring often, until very soft and pale gold but not browned.","timerMinutes":12},{"text":"Stir in the garlic and ginger and cook until they no longer smell raw.","timerMinutes":1},{"text":"Add the coriander, cumin and turmeric and stir for a few seconds.","timerMinutes":0.5},{"text":"Remove the cinnamon stick and bay leaf, then scrape the onions into a blender with the ground almonds and water and blend until completely smooth."},{"text":"Return the pan to medium heat and cook the chicken in the film of fat left behind, stirring, until no longer pink on the outside.","timerMinutes":4},{"text":"Lower the heat and stir in the yogurt one spoonful at a time so it stays smooth."},{"text":"Pour in the onion and almond sauce, add the salt and sugar, then cover and simmer gently until the chicken is cooked through.","timerMinutes":20},{"text":"Stir in the cream and garam masala and simmer uncovered until the sauce coats the back of a spoon.","timerMinutes":5},{"text":"Taste for salt, scatter with the toasted almonds and serve with pilau rice or naan."}],"notes":["Keep the onions pale. Browning them makes the sauce darker and less delicate.","Ground cashews work in place of almonds and give an even silkier sauce."],"tags":["curry","chicken","mild","creamy"],"nutritionPerServingEstimate":{"kcal":550,"protein":41,"fat":36,"carbs":17,"fiber":4,"sugar":8,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"chicken-noodle-soup","url":"https://cuisine.recipes/recipes/chicken-noodle-soup","title":"Chicken noodle soup","summary":"Tender poached chicken thighs, soft vegetables and egg noodles in a clear, herby broth, brightened with parsley and a squeeze of lemon.","cuisine":"American","course":"soup","diet":[],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large pot","Chopping board","Two forks","Ladle"],"ingredients":[{"qty":2,"unit":"tbsp","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"diced"},{"qty":3,"unit":"","item":"carrots","note":"sliced into rounds"},{"qty":3,"unit":"","item":"celery sticks","note":"sliced"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"l","item":"chicken stock"},{"qty":600,"unit":"g","item":"boneless, skinless chicken thighs"},{"qty":3,"unit":"sprig","item":"fresh thyme"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":150,"unit":"g","item":"dried egg noodles"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Melt the butter in a large pot over medium heat."},{"text":"Add the onion, carrots, celery and a pinch of salt and cook, stirring, until the onion is soft and translucent.","timerMinutes":8},{"text":"Stir in the garlic and cook until fragrant.","timerMinutes":1},{"text":"Pour in the stock and add the thyme, bay leaf and chicken thighs. Bring up to a gentle simmer.","timerMinutes":7},{"text":"Lower the heat so the broth barely trembles and poach until the chicken is cooked through, with no pink in the thickest part.","timerMinutes":20},{"text":"Lift the chicken onto a board and let it cool for a few minutes."},{"text":"Shred the chicken into bite-sized pieces with two forks."},{"text":"Bring the broth to a steady boil, add the noodles and cook until tender.","timerMinutes":7},{"text":"Return the chicken to the pot, fish out the thyme stalks and bay leaf, and heat through.","timerMinutes":2},{"text":"Stir in the parsley and lemon juice, then season with salt and pepper to taste."}],"notes":["Noodles keep soaking up broth as they sit. If you want leftovers, cook the noodles separately and add them to each bowl.","Bone-in thighs give a richer broth. Poach them for 30 to 35 minutes and discard the skin and bones when shredding."],"tags":["chicken","noodles","comfort","one-pot"],"nutritionPerServingEstimate":{"kcal":400,"protein":32,"fat":13,"carbs":36,"fiber":3,"sugar":9,"sodium":1310},"image":null,"updated":"2026-11-06"},{"slug":"chicken-parmesan","url":"https://cuisine.recipes/recipes/chicken-parmesan","title":"Chicken parmesan","summary":"Crumbed chicken cutlets fried until crisp, then baked under tomato sauce and melted mozzarella, a favourite from Italian-American kitchens.","cuisine":"Italian-American","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Medium saucepan","Large frying pan","Rolling pin or meat mallet","3 shallow plates","Baking dish"],"ingredients":[{"qty":2,"unit":"tbsp","item":"olive oil","note":"for the sauce"},{"qty":2,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":400,"unit":"g","item":"whole peeled tomatoes","note":"canned"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":2,"unit":"","item":"large skinless chicken breasts","note":"about 500 g in total"},{"qty":50,"unit":"g","item":"plain flour","note":"for coating"},{"qty":2,"unit":"","item":"eggs","note":"beaten"},{"qty":100,"unit":"g","item":"dried breadcrumbs"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":100,"unit":"ml","item":"olive oil","note":"for shallow frying, about 40 g is absorbed"},{"qty":200,"unit":"g","item":"low-moisture mozzarella","note":"sliced or grated"},{"qty":8,"unit":"","item":"basil leaves","note":"to serve"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Warm the 2 tablespoons of oil in a saucepan over low heat and cook the garlic until fragrant but not browned.","timerMinutes":1},{"text":"Add the tomatoes, crushing them with your hand, the oregano and a pinch of salt, and simmer until thick.","timerMinutes":15},{"text":"Slice each chicken breast in half horizontally and pound between sheets of baking paper to an even 1 cm thickness."},{"text":"Set out three plates: the flour seasoned with salt and pepper, the beaten eggs, and the breadcrumbs mixed with 30 g of the parmesan."},{"text":"Coat each cutlet in flour, then egg, then crumbs, pressing so the crumbs stick."},{"text":"Heat the oven to 220°C."},{"text":"Heat the frying oil in a large pan over medium-high heat until a crumb sizzles as soon as it goes in."},{"text":"Fry the cutlets 2 at a time until deep golden and crisp, about 3 minutes on each side. Drain on kitchen paper.","timerMinutes":6},{"text":"Spread a thin layer of sauce in the baking dish and lay the cutlets on top."},{"text":"Spoon a little more sauce onto the centre of each cutlet, leaving the edges uncovered so they stay crisp."},{"text":"Top with the mozzarella and the remaining parmesan."},{"text":"Bake until the cheese is melted and bubbling in spots and the chicken is cooked through.","timerMinutes":12},{"text":"Scatter with basil and serve with spaghetti or a green salad."}],"notes":["Pounding the chicken to an even thickness is the key step. It lets the cutlets cook through before the crumb burns.","Use low-moisture mozzarella. Fresh mozzarella releases water and makes the crumb soggy.","The sauce can be made up to 3 days ahead, and the cutlets can be crumbed and chilled a few hours before frying."],"tags":["chicken","baked","family","italian-american"],"nutritionPerServingEstimate":{"kcal":670,"protein":52,"fat":38,"carbs":29,"fiber":3,"sugar":5,"sodium":900},"image":null,"updated":"2026-11-06"},{"slug":"chicken-pot-pie","url":"https://cuisine.recipes/recipes/chicken-pot-pie","title":"Chicken pot pie","summary":"Chicken thighs, carrots, celery and peas in a creamy thyme sauce, baked under a crisp, flaky all-butter pastry lid.","cuisine":"American","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":60,"restMinutes":55,"totalMinutes":145,"difficulty":"medium","equipment":["Large mixing bowl","Cling film","Large saucepan","Whisk","2 litre pie dish","Rolling pin","Pastry brush","Baking tray"],"ingredients":[{"qty":225,"unit":"g","item":"plain flour","note":"for the pastry, plus extra for dusting"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the pastry"},{"qty":150,"unit":"g","item":"unsalted butter","note":"very cold, cubed, for the pastry"},{"qty":4,"unit":"tbsp","item":"iced water"},{"qty":60,"unit":"g","item":"butter","note":"for the filling"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":2,"unit":"","item":"carrots","note":"diced"},{"qty":2,"unit":"","item":"celery sticks","note":"sliced"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":60,"unit":"g","item":"plain flour","note":"for the filling"},{"qty":500,"unit":"ml","item":"chicken stock"},{"qty":250,"unit":"ml","item":"whole milk"},{"qty":700,"unit":"g","item":"boneless, skinless chicken thighs","note":"cut into 2 cm pieces"},{"qty":4,"unit":"sprig","item":"thyme","note":"leaves picked"},{"qty":150,"unit":"g","item":"frozen peas"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":null,"unit":"","item":"salt","note":"for the filling, to taste"},{"qty":1,"unit":"","item":"egg","note":"beaten, for glazing"}],"steps":[{"text":"For the pastry, rub the butter into the flour and salt with your fingertips until it looks like breadcrumbs with a few pea-sized pieces."},{"text":"Sprinkle in the iced water and mix with a knife until it clumps, adding a teaspoon more water if it is still dry."},{"text":"Press the dough into a flat disc, wrap it and chill.","timerMinutes":30},{"text":"Melt the butter in a large saucepan over medium heat and cook the onion, carrots and celery until softened.","timerMinutes":8},{"text":"Stir in the garlic and flour and cook, stirring, for 2 minutes.","timerMinutes":2},{"text":"Gradually whisk in the stock, then the milk, until smooth, and bring to a simmer."},{"text":"Add the chicken and thyme and simmer gently, stirring often, until the chicken is cooked through and the sauce is thick.","timerMinutes":12},{"text":"Stir in the peas, parsley and pepper, season with salt and spoon into the pie dish."},{"text":"Leave the filling to cool so it does not melt the pastry, and heat the oven to 200°C.","timerMinutes":15},{"text":"Roll the pastry on a floured surface to about 4 mm thick and a little larger than the dish."},{"text":"Lay it over the filling, trim the overhang and press the edge onto the rim, crimping with a fork or your fingers."},{"text":"Brush with beaten egg and cut a few small slits in the centre for steam."},{"text":"Bake on a tray until the pastry is deep golden and the filling bubbles at the slits.","timerMinutes":35},{"text":"Rest the pie before serving so the sauce settles.","timerMinutes":10}],"notes":["Bought shortcrust or puff pastry works well. Use about 320 g and skip the first three steps.","Leftover roast chicken can replace the thighs. Stir it in with the peas instead of simmering it.","The filling can be made a day ahead and kept in the fridge, which also saves the cooling time."],"tags":["chicken","pie","pastry","comfort","family"],"nutritionPerServingEstimate":{"kcal":670,"protein":34,"fat":36,"carbs":51,"fiber":4,"sugar":7,"sodium":380},"image":null,"updated":"2026-11-06"},{"slug":"chicken-satay","url":"https://cuisine.recipes/recipes/chicken-satay","title":"Chicken satay","summary":"Turmeric and lemongrass marinated chicken skewers grilled until charred at the edges, served with a rich coconut and roasted peanut sauce.","cuisine":"Malaysian","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":30,"cookMinutes":30,"restMinutes":120,"totalMinutes":180,"difficulty":"easy","equipment":["24 bamboo skewers","Small blender or pestle and mortar","Saucepan","Griddle pan, grill or barbecue","Mixing bowl"],"ingredients":[{"qty":700,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 2.5 cm strips"},{"qty":2,"unit":"","item":"lemongrass stalks","note":"tough outer layers removed, chopped, for the marinade"},{"qty":3,"unit":"","item":"shallots","note":"for the marinade"},{"qty":2,"unit":"clove","item":"garlic","note":"for the marinade"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"tbsp","item":"light brown sugar","note":"for the marinade"},{"qty":1,"unit":"tsp","item":"salt","note":"for the marinade"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"2 tbsp for the marinade, 1 tbsp for basting"},{"qty":4,"unit":"","item":"dried red chilies","note":"soaked in hot water for 15 minutes"},{"qty":2,"unit":"","item":"shallots","note":"for the sauce"},{"qty":2,"unit":"clove","item":"garlic","note":"for the sauce"},{"qty":1,"unit":"","item":"lemongrass stalk","note":"chopped, for the sauce"},{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"for the sauce"},{"qty":150,"unit":"g","item":"roasted peanuts","note":"unsalted"},{"qty":1,"unit":"can","item":"coconut milk","note":"400 ml"},{"qty":200,"unit":"ml","item":"water"},{"qty":2,"unit":"tbsp","item":"tamarind pulp","note":"soaked in a little hot water and strained"},{"qty":3,"unit":"tbsp","item":"light brown sugar","note":"for the sauce"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the sauce"},{"qty":0.5,"unit":"","item":"cucumber","note":"cut into chunks, to serve"},{"qty":1,"unit":"","item":"small red onion","note":"cut into wedges, to serve"}],"steps":[{"text":"Blend the lemongrass, shallots and garlic for the marinade to a paste, then stir in the turmeric, coriander, cumin, sugar, salt and 2 tbsp oil."},{"text":"Toss the chicken in the marinade, then cover and refrigerate for at least 2 hours."},{"text":"Soak the skewers in water while the chicken marinates so they do not burn."},{"text":"For the sauce, pulse the peanuts to coarse crumbs in the blender, then tip them out."},{"text":"Blend the drained chilies with the sauce shallots, garlic and lemongrass to a smooth paste."},{"text":"Fry the paste in 1 tbsp oil in the saucepan over medium heat until fragrant and the oil separates.","timerMinutes":4},{"text":"Add the coconut milk, water, peanuts, tamarind, sugar and salt and simmer, stirring often, until thick enough to coat a spoon.","timerMinutes":15},{"text":"Thread the chicken onto the skewers, bunching it along the top two thirds of each one."},{"text":"Heat the griddle pan or grill to high, or light the barbecue."},{"text":"Grill the skewers, turning and brushing with the remaining oil, until charred at the edges and cooked through.","timerMinutes":10},{"text":"Serve hot with the peanut sauce, cucumber and red onion."}],"notes":["Thigh meat stays juicy over high heat. Breast works but dries out quickly, so take it off as soon as it is cooked.","The sauce thickens as it cools. Loosen it with a splash of water before serving."],"tags":["chicken","skewers","barbecue","peanuts"],"nutritionPerServingEstimate":{"kcal":890,"protein":48,"fat":61,"carbs":45,"fiber":6,"sugar":25,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"chicken-shawarma","url":"https://cuisine.recipes/recipes/chicken-shawarma","title":"Chicken shawarma","summary":"Chicken thighs marinated in yogurt, lemon, garlic and warm spices, roasted until charred at the edges, then sliced into pitta with tahini sauce.","cuisine":"Middle Eastern","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":35,"restMinutes":120,"totalMinutes":175,"difficulty":"easy","equipment":["Large mixing bowl","Large baking tray","Baking paper","Small bowl","Whisk"],"ingredients":[{"qty":1,"unit":"kg","item":"boneless, skinless chicken thighs"},{"qty":100,"unit":"g","item":"plain whole yogurt"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":4,"unit":"clove","item":"garlic","note":"crushed"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":2,"unit":"tsp","item":"paprika"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"ground allspice"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"","item":"red onion","note":"cut into thin wedges"},{"qty":60,"unit":"g","item":"tahini","note":"for the sauce"},{"qty":2,"unit":"tbsp","item":"lemon juice","note":"for the sauce"},{"qty":1,"unit":"clove","item":"garlic","note":"crushed, for the sauce"},{"qty":60,"unit":"ml","item":"cold water","note":"for the sauce"},{"qty":4,"unit":"","item":"large pitta or flatbreads"},{"qty":2,"unit":"","item":"tomatoes","note":"sliced"},{"qty":0.5,"unit":"","item":"cucumber","note":"sliced"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"}],"steps":[{"text":"Mix the yogurt, lemon juice, oil, garlic, spices, salt and pepper in a large bowl."},{"text":"Add the chicken and turn to coat, then cover and chill to marinate for at least 2 hours, or overnight.","timerMinutes":120},{"text":"Heat the oven to 220°C. Spread the chicken and onion over a large lined tray in a single layer, without crowding."},{"text":"Roast until the chicken is cooked through and browned.","timerMinutes":25},{"text":"Switch to the grill on high and cook until the edges char in places.","timerMinutes":4},{"text":"Rest the chicken, then slice it thinly.","timerMinutes":5},{"text":"Meanwhile, stir the tahini, lemon juice, garlic and a pinch of salt together. Whisk in the water a little at a time until smooth and pourable."},{"text":"Warm the flatbreads in the oven or a dry pan for a few seconds."},{"text":"Fill them with the chicken, roasted onion, tomato, cucumber and parsley, drizzle with tahini sauce and roll up."}],"notes":["Thighs stay juicy at high heat. If you use breast, take it out a few minutes earlier.","For crisper edges, fry the sliced chicken in a hot dry pan for a minute before serving.","Tahini will thicken and look split when the lemon goes in. Keep whisking in water and it turns smooth."],"tags":["chicken","roast","wraps","spiced"],"nutritionPerServingEstimate":{"kcal":770,"protein":62,"fat":31,"carbs":62,"fiber":6,"sugar":7,"sodium":710},"image":null,"updated":"2026-11-06"},{"slug":"chicken-tagine","url":"https://cuisine.recipes/recipes/chicken-tagine","title":"Chicken tagine with preserved lemon and olives","summary":"Chicken thighs braised with onion, ginger, turmeric and saffron, then finished with salty preserved lemon, green olives and fresh herbs.","cuisine":"Moroccan","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":65,"restMinutes":0,"totalMinutes":80,"difficulty":"easy","equipment":["Tagine or large heavy casserole with a lid","Mixing bowl","Coarse grater"],"ingredients":[{"qty":8,"unit":"","item":"chicken thighs","note":"bone in, skin on, about 1.2 kg in total"},{"qty":2,"unit":"","item":"onions","note":"coarsely grated"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"pinch","item":"saffron threads","note":"crumbled"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped, divided"},{"qty":15,"unit":"g","item":"flat-leaf parsley","note":"chopped, divided"},{"qty":300,"unit":"ml","item":"water"},{"qty":2,"unit":"","item":"preserved lemons","note":"small"},{"qty":100,"unit":"g","item":"green olives","note":"rinsed"},{"qty":1,"unit":"tbsp","item":"lemon juice"}],"steps":[{"text":"Mix the onions, garlic, ginger, turmeric, pepper, saffron, salt, olive oil and half the herbs in a bowl. Add the chicken and rub the mixture all over it."},{"text":"Put the chicken and every bit of the onion mixture into the tagine or casserole and cook over medium heat, turning the pieces, until they take on a golden colour.","timerMinutes":10},{"text":"Pour in the water and bring to a simmer."},{"text":"Cover and simmer gently, turning the chicken halfway through.","timerMinutes":35},{"text":"Meanwhile, quarter the preserved lemons, scrape out and discard the pulp, and cut the peel into thin strips."},{"text":"Add the lemon peel and olives, then simmer uncovered until the chicken is very tender and the sauce has reduced to a thick golden layer.","timerMinutes":15},{"text":"Lift the chicken onto a warm platter. If the sauce is still thin, boil it hard until it thickens.","timerMinutes":5},{"text":"Stir the remaining herbs and the lemon juice into the sauce, taste, and spoon it over the chicken."},{"text":"Serve with crusty bread to mop up the sauce."}],"notes":["Preserved lemons and olives are both salty, so add more salt only after tasting at the end.","Grating the onions lets them melt into the sauce and thicken it."],"tags":["chicken","stew","lemon","one-pot"],"nutritionPerServingEstimate":{"kcal":610,"protein":35,"fat":48,"carbs":11,"fiber":3,"sugar":4,"sodium":560},"image":null,"updated":"2026-11-06"},{"slug":"chicken-teriyaki","url":"https://cuisine.recipes/recipes/chicken-teriyaki","title":"Chicken teriyaki","summary":"Crisp-skinned chicken thighs glazed in a pan sauce of soy sauce, mirin, sake and sugar, reduced until thick, glossy and sticky.","cuisine":"Japanese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Large frying pan","Fish slice or spatula"],"ingredients":[{"qty":4,"unit":"","item":"chicken thighs","note":"boneless, skin on, about 150 g each"},{"qty":1,"unit":"tsp","item":"vegetable oil"},{"qty":3,"unit":"tbsp","item":"soy sauce"},{"qty":3,"unit":"tbsp","item":"mirin"},{"qty":3,"unit":"tbsp","item":"sake"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"toasted sesame seeds"},{"qty":1,"unit":"","item":"spring onion","note":"thinly sliced"}],"steps":[{"text":"Pat the chicken dry. Prick the skin all over with a fork and make a few shallow cuts in the thickest parts so the thighs lie flat."},{"text":"Stir the soy sauce, mirin, sake and sugar together until the sugar dissolves."},{"text":"Rub the oil over a large frying pan, lay the chicken in skin side down, then set the pan over medium heat."},{"text":"Cook without moving, pressing gently with a spatula now and then, until the skin is deep golden and crisp.","timerMinutes":10},{"text":"Turn the chicken and cook until it is nearly cooked through.","timerMinutes":4},{"text":"Tilt the pan and wipe out most of the rendered fat with kitchen paper."},{"text":"Pour in the sauce and let it bubble, turning the chicken and spooning the sauce over, until it reduces to a glossy syrup that coats the meat.","timerMinutes":4},{"text":"Lift the chicken onto a board and let it rest, then slice it into thick strips.","timerMinutes":2},{"text":"Spoon the remaining glaze over, scatter with sesame seeds and spring onion, and serve with rice."}],"notes":["Watch the sauce closely as it thickens. Once it turns syrupy it can burn within seconds.","Starting the chicken in a cold pan renders the fat slowly and gives the crispest skin.","If you have no sake, use dry sherry or water."],"tags":["chicken","quick","weeknight","rice bowl"],"nutritionPerServingEstimate":{"kcal":410,"protein":26,"fat":27,"carbs":10,"fiber":0,"sugar":9,"sodium":790},"image":null,"updated":"2026-11-06"},{"slug":"chicken-tikka-masala","url":"https://cuisine.recipes/recipes/chicken-tikka-masala","title":"Chicken tikka masala","summary":"Yogurt-marinated chicken roasted until charred at the edges, then simmered in a spiced tomato and cream sauce that clings to every piece.","cuisine":"British Indian","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":60,"totalMinutes":120,"difficulty":"medium","equipment":["Mixing bowl","Roasting tray with a wire rack","Large deep frying pan","Stick blender"],"ingredients":[{"qty":700,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 4 cm pieces"},{"qty":150,"unit":"g","item":"plain whole-milk yogurt"},{"qty":2,"unit":"tbsp","item":"lemon juice"},{"qty":7,"unit":"clove","item":"garlic","note":"finely grated; 4 for the marinade, 3 for the sauce"},{"qty":35,"unit":"g","item":"fresh ginger","note":"peeled and finely grated; 20 g for the marinade, 15 g for the sauce"},{"qty":4,"unit":"tsp","item":"garam masala","note":"divided"},{"qty":2,"unit":"tsp","item":"ground cumin","note":"divided"},{"qty":2,"unit":"tsp","item":"Kashmiri chili powder","note":"divided; or paprika with a pinch of cayenne"},{"qty":1.5,"unit":"tsp","item":"salt","note":"divided"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":400,"unit":"g","item":"canned chopped tomatoes"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":150,"unit":"ml","item":"double cream","note":"or heavy cream"},{"qty":1,"unit":"tbsp","item":"dried fenugreek leaves","note":"kasuri methi, crushed between your palms"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"In a large bowl, mix the yogurt, lemon juice, 4 cloves of garlic, 20 g of ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp chili powder and 1 tsp salt."},{"text":"Add the chicken, turn it until every piece is coated, then cover and refrigerate for at least 1 hour and up to 24 hours.","timerMinutes":60},{"text":"Heat the oven to 240°C. Set a wire rack over a lined roasting tray and spread the chicken on it, letting excess marinade drip off."},{"text":"Roast the chicken until it is charred in places at the edges and just cooked through.","timerMinutes":15},{"text":"Meanwhile, melt the butter with the oil in a large deep frying pan over medium heat and cook the onion until soft and golden.","timerMinutes":10},{"text":"Add the remaining garlic, ginger and the green chili and stir until fragrant and no longer raw-smelling.","timerMinutes":1},{"text":"Stir in the remaining garam masala, cumin and chili powder with the coriander and turmeric, and cook briefly so the spices toast without scorching.","timerMinutes":0.5},{"text":"Add the tomatoes, sugar and the remaining salt and simmer, stirring often, until the sauce is thick, darker red and glossy with oil at the edges.","timerMinutes":15},{"text":"Blend the sauce until smooth with a stick blender, or leave it slightly textured if you prefer."},{"text":"Stir in the cream and fenugreek leaves and simmer gently until the sauce turns a soft orange.","timerMinutes":3},{"text":"Add the roasted chicken and any juices from the tray and simmer so the chicken takes on the sauce.","timerMinutes":5},{"text":"Taste, adjust the salt, scatter with fresh coriander and serve with rice or naan."}],"notes":["Thighs stay juicy through roasting and simmering. If you use breast, cut it a little larger and roast for about 12 minutes.","Kashmiri chili powder gives a deep red colour with gentle heat. Add a pinch of cayenne with the spices if you like it hotter.","A hot grill or barbecue works in place of the oven for a smokier char."],"tags":["curry","chicken","make-ahead","family"],"nutritionPerServingEstimate":{"kcal":520,"protein":40,"fat":32,"carbs":19,"fiber":4,"sugar":9,"sodium":370},"image":null,"updated":"2026-11-06"},{"slug":"chilaquiles","url":"https://cuisine.recipes/recipes/chilaquiles","title":"Chilaquiles rojos","summary":"Crisp fried tortilla wedges tossed in a warm red tomato and chilli salsa, topped with fried eggs, crumbled cheese, crema and onion.","cuisine":"Mexican","course":"breakfast","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Medium saucepan","Blender","Large deep frying pan","Slotted spoon","Second frying pan"],"ingredients":[{"qty":500,"unit":"g","item":"ripe tomatoes","note":"cored"},{"qty":2,"unit":"","item":"green chillies","note":"such as jalapeño or serrano, stemmed"},{"qty":0.5,"unit":"","item":"onion","note":"in one piece"},{"qty":2,"unit":"clove","item":"garlic","note":"peeled"},{"qty":250,"unit":"ml","item":"chicken stock","note":"or water"},{"qty":1,"unit":"tsp","item":"salt","note":"plus a pinch for the chips"},{"qty":12,"unit":"","item":"corn tortillas","note":"a day old, each cut into 6 wedges"},{"qty":250,"unit":"ml","item":"vegetable oil","note":"for frying"},{"qty":4,"unit":"","item":"eggs"},{"qty":80,"unit":"g","item":"queso fresco or feta","note":"crumbled"},{"qty":4,"unit":"tbsp","item":"Mexican crema or sour cream"},{"qty":0.5,"unit":"","item":"small red onion","note":"thinly sliced"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":1,"unit":"","item":"ripe avocado","note":"sliced"}],"steps":[{"text":"Put the tomatoes, chillies, onion and garlic in a saucepan, cover with water and simmer until the tomato skins split and the chillies turn olive green.","timerMinutes":10},{"text":"Drain the vegetables, then blend with the stock and salt until smooth."},{"text":"Heat the oil in a large deep frying pan over medium-high heat until a piece of tortilla sizzles briskly, about 180°C."},{"text":"Fry the tortilla wedges in batches, turning, until golden and crisp.","timerMinutes":8},{"text":"Drain on kitchen paper and sprinkle with a pinch of salt."},{"text":"Pour off all but 1 tbsp of the oil, then pour in the salsa, standing back as it spits, and simmer until slightly thickened.","timerMinutes":5},{"text":"Meanwhile, fry the eggs in a little of the reserved oil in a second pan until the whites are set and the yolks still runny.","timerMinutes":4},{"text":"Add the fried tortillas to the salsa and fold gently until coated, just until they soften at the edges but keep some crunch.","timerMinutes":1},{"text":"Divide among plates and top each with an egg, the cheese, crema, red onion, coriander and avocado. Serve at once."}],"notes":["Chilaquiles turn soggy quickly, so have the plates and toppings ready before the chips go into the salsa.","Unsalted shop-bought tortilla chips save the frying. Use about 250 g.","For chilaquiles verdes, swap the tomatoes for the same weight of husked tomatillos."],"tags":["breakfast","eggs","tortillas","brunch"],"nutritionPerServingEstimate":{"kcal":550,"protein":19,"fat":32,"carbs":49,"fiber":9,"sugar":8,"sodium":360},"image":null,"updated":"2026-11-06"},{"slug":"chili-con-carne","url":"https://cuisine.recipes/recipes/chili-con-carne","title":"Chili con carne","summary":"Well-browned beef slowly simmered with onion, pepper, chili and cumin in a rich tomato sauce, finished with kidney beans.","cuisine":"Tex-Mex","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":100,"restMinutes":10,"totalMinutes":130,"difficulty":"easy","equipment":["Large heavy casserole with a lid","Wooden spoon"],"ingredients":[{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":750,"unit":"g","item":"beef mince","note":"about 20% fat"},{"qty":2,"unit":"","item":"onions","note":"chopped"},{"qty":1,"unit":"","item":"red bell pepper","note":"chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"tbsp","item":"chili powder","note":"a mild blend"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"pinch","item":"ground cinnamon"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":800,"unit":"g","item":"canned chopped tomatoes","note":"2 cans"},{"qty":300,"unit":"ml","item":"beef stock"},{"qty":1,"unit":"can","item":"kidney beans","note":"400 g, drained and rinsed (about 240 g drained)"},{"qty":1,"unit":"tsp","item":"salt","note":"or to taste"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Heat 1 tbsp oil in a large casserole over high heat. Brown the beef in two batches, pressing it flat and leaving it until a dark crust forms, about 4 minutes per batch.","timerMinutes":8},{"text":"Lift the beef into a bowl, leaving the fat behind."},{"text":"Lower the heat to medium, add the remaining oil, the onions and the pepper, and cook until soft and starting to brown.","timerMinutes":8},{"text":"Add the garlic and cook until fragrant.","timerMinutes":1},{"text":"Stir in the chili powder, cumin, paprika, oregano, cinnamon and tomato paste and cook until the paste darkens.","timerMinutes":1},{"text":"Return the beef and its juices, add the tomatoes and stock, and scrape up the browned bits from the bottom."},{"text":"Bring to the boil, then lower the heat, partly cover and simmer gently, stirring every 15 minutes or so.","timerMinutes":60},{"text":"Stir in the beans and simmer uncovered until the sauce is thick enough to hold a trail from the spoon.","timerMinutes":20},{"text":"Season with salt, pepper and more chili powder if you want more heat."},{"text":"Take the pan off the heat and let the chili rest before serving with rice, sour cream or grated cheese.","timerMinutes":10}],"notes":["Chili tastes better the next day. Cool it, refrigerate it and reheat it gently.","A square of dark chocolate stirred in at the end deepens the sauce without tasting of chocolate.","Chili powder blends vary in heat. Taste before adding more."],"tags":["beef","stew","make-ahead","freezer-friendly"],"nutritionPerServingEstimate":{"kcal":480,"protein":28,"fat":31,"carbs":24,"fiber":8,"sugar":8,"sodium":520},"image":null,"updated":"2026-11-06"},{"slug":"chocolate-cake","url":"https://cuisine.recipes/recipes/chocolate-cake","title":"Chocolate cake","summary":"Two dark, tender cocoa sponges made with buttermilk and hot coffee, sandwiched and covered with a glossy dark chocolate ganache.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":12,"yield":"1 cake, 20 cm, two layers (12 slices)","prepMinutes":25,"cookMinutes":35,"restMinutes":70,"totalMinutes":130,"difficulty":"easy","equipment":["Two 20 cm deep sandwich tins","Baking paper","Large mixing bowl","Measuring jug","Whisk","Small saucepan","Wire rack","Palette knife"],"ingredients":[{"qty":250,"unit":"g","item":"plain flour"},{"qty":350,"unit":"g","item":"caster sugar"},{"qty":65,"unit":"g","item":"cocoa powder"},{"qty":1.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"","item":"eggs","note":"large, at room temperature"},{"qty":240,"unit":"ml","item":"buttermilk"},{"qty":120,"unit":"ml","item":"sunflower oil"},{"qty":2,"unit":"tsp","item":"vanilla extract"},{"qty":240,"unit":"ml","item":"hot strong coffee","note":"or just-boiled water"},{"qty":250,"unit":"g","item":"dark chocolate","note":"about 60% cocoa solids, finely chopped"},{"qty":250,"unit":"ml","item":"double cream"},{"qty":30,"unit":"g","item":"unsalted butter","note":"soft"}],"steps":[{"text":"Heat the oven to 180°C. Grease the two tins and line the bases with circles of baking paper."},{"text":"Whisk the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt in a large bowl, breaking up any lumps of cocoa."},{"text":"In a jug, whisk the eggs, buttermilk, oil and vanilla together."},{"text":"Pour the wet mixture into the dry ingredients and whisk until you have a smooth, thick batter."},{"text":"Slowly whisk in the hot coffee. The batter will be very thin, which is how it should be."},{"text":"Divide the batter evenly between the tins."},{"text":"Bake until risen and springy, and a skewer in the centre comes out with no wet batter on it.","timerMinutes":32},{"text":"Leave the cakes in their tins, then turn them out onto a wire rack and peel off the paper.","timerMinutes":10},{"text":"Let the cakes cool completely.","timerMinutes":60},{"text":"While they cool, put the chopped chocolate in a heatproof bowl and heat the cream in a small pan until it just starts to bubble at the edges.","timerMinutes":3},{"text":"Pour the hot cream over the chocolate, leave it for 2 minutes, then stir from the centre outwards until smooth and glossy. Stir in the butter."},{"text":"Leave the ganache at room temperature, stirring now and then, until it is thick enough to spread like soft butter.","timerMinutes":45},{"text":"Spread a quarter of the ganache over one cake, set the second cake on top and cover the top and sides with the rest."}],"notes":["The coffee deepens the chocolate flavour without making the cake taste of coffee. Hot water works if you prefer.","If the ganache sets too firm to spread, warm it over a pan of barely simmering water for a few seconds and stir.","Kept covered at cool room temperature, the cake stays moist for 3 days."],"tags":["cake","chocolate","layer cake","birthday","ganache"],"nutritionPerServingEstimate":{"kcal":540,"protein":7,"fat":32,"carbs":60,"fiber":5,"sugar":36,"sodium":240},"image":null,"updated":"2026-11-06"},{"slug":"chocolate-chip-cookies","url":"https://cuisine.recipes/recipes/chocolate-chip-cookies","title":"Chocolate chip cookies","summary":"Big, chewy cookies with crisp golden edges and soft middles, packed with chocolate chips and made from a short-chilled butter dough.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":24,"yield":"24 cookies","prepMinutes":20,"cookMinutes":36,"restMinutes":35,"totalMinutes":91,"difficulty":"easy","equipment":["Electric hand mixer or stand mixer","2 mixing bowls","Baking trays","Baking paper","Wire rack"],"ingredients":[{"qty":225,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":165,"unit":"g","item":"light brown sugar"},{"qty":100,"unit":"g","item":"caster sugar"},{"qty":2,"unit":"","item":"eggs","note":"large"},{"qty":2,"unit":"tsp","item":"vanilla extract"},{"qty":300,"unit":"g","item":"plain flour"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":300,"unit":"g","item":"chocolate chips","note":"dark or semisweet"}],"steps":[{"text":"Beat the butter with both sugars in a large bowl until pale and fluffy, about 3 minutes with an electric mixer."},{"text":"Beat in the eggs one at a time, then the vanilla."},{"text":"Whisk the flour, bicarbonate of soda and salt together in a separate bowl."},{"text":"Add the dry mix to the butter mixture and stir on low speed, or by hand, until just combined."},{"text":"Fold in the chocolate chips."},{"text":"Cover the bowl and chill the dough so it firms up and the flavour deepens.","timerMinutes":30},{"text":"Heat the oven to 190°C and line two or three baking trays with baking paper."},{"text":"Scoop the dough into 24 balls of about 2 heaped tablespoons each and set 8 on each tray, well apart."},{"text":"Bake one tray until the edges are golden and the centre still looks slightly underdone.","timerMinutes":12},{"text":"Leave the cookies on the hot tray to firm up before moving them.","timerMinutes":5},{"text":"Lift them onto a wire rack with a spatula."},{"text":"Bake the remaining trays the same way, one at a time.","timerMinutes":24}],"notes":["Take the cookies out while the middles still look soft. They keep cooking on the hot tray and set chewy rather than hard.","The shaped dough balls freeze well. Bake them straight from frozen, adding 1 to 2 minutes."],"tags":["cookies","chocolate","bake sale","freezer friendly"],"nutritionPerServingEstimate":{"kcal":220,"protein":2,"fat":12,"carbs":28,"fiber":1,"sugar":18,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"chocolate-fondant","url":"https://cuisine.recipes/recipes/chocolate-fondant","title":"Chocolate fondant","summary":"Individual dark chocolate puddings with a thin baked shell and a molten centre that spills out when you cut into them.","cuisine":"French","course":"dessert","diet":["vegetarian"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":18,"restMinutes":20,"totalMinutes":58,"difficulty":"medium","equipment":["Four 175 ml metal pudding moulds or ramekins","Pastry brush","Heatproof bowl","Saucepan","Mixing bowl","Electric hand mixer","Sieve","Baking tray"],"ingredients":[{"qty":125,"unit":"g","item":"unsalted butter","note":"cubed, plus extra, melted, for the moulds"},{"qty":1,"unit":"tbsp","item":"cocoa powder","note":"for the moulds"},{"qty":125,"unit":"g","item":"dark chocolate","note":"about 70% cocoa solids, chopped"},{"qty":2,"unit":"","item":"eggs","note":"medium"},{"qty":2,"unit":"","item":"egg yolks"},{"qty":60,"unit":"g","item":"caster sugar"},{"qty":30,"unit":"g","item":"plain flour"}],"steps":[{"text":"Brush the moulds with melted butter using upward strokes, chill them, then brush again and dust with cocoa, tapping out the excess."},{"text":"Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Leave to cool slightly.","timerMinutes":5},{"text":"Whisk the eggs, egg yolks and sugar until thick and pale, and the mixture leaves a trail when the whisk is lifted."},{"text":"Fold the melted chocolate into the eggs until evenly combined."},{"text":"Sift the flour over the top and fold it in gently."},{"text":"Divide the mixture between the moulds and chill so the outside sets before the middle.","timerMinutes":20},{"text":"Heat the oven to 200°C with a baking tray inside."},{"text":"Set the moulds on the hot tray and bake until risen with firm tops that are just coming away from the sides.","timerMinutes":12},{"text":"Leave to stand, then run a thin knife around each one and turn out onto plates.","timerMinutes":1},{"text":"Serve straight away with cream or vanilla ice cream."}],"notes":["Ovens vary, so bake one test fondant first if you are cooking for guests. A minute too long and the centre sets.","The filled moulds keep in the fridge for up to a day. Add a minute to the baking time if they go in very cold.","Use good chocolate. It is the main flavour and makes a smoother centre."],"tags":["chocolate","dinner party","make ahead","molten","individual"],"nutritionPerServingEstimate":{"kcal":580,"protein":8,"fat":46,"carbs":36,"fiber":4,"sugar":23,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"chocolate-mousse","url":"https://cuisine.recipes/recipes/chocolate-mousse","title":"Chocolate mousse","summary":"A light yet intense mousse of melted dark chocolate, egg yolks and whisked egg whites, folded gently and chilled until set.","cuisine":"French","course":"dessert","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":5,"restMinutes":250,"totalMinutes":280,"difficulty":"medium","equipment":["Heatproof bowl","Saucepan","Large clean mixing bowl","Electric hand mixer","Spatula","6 small glasses or a serving bowl"],"ingredients":[{"qty":200,"unit":"g","item":"dark chocolate","note":"about 70% cocoa solids, chopped"},{"qty":30,"unit":"g","item":"unsalted butter"},{"qty":6,"unit":"","item":"eggs","note":"very fresh, medium"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":40,"unit":"g","item":"caster sugar"}],"steps":[{"text":"Melt the chocolate and butter in a heatproof bowl over barely simmering water, stirring now and then until smooth.","timerMinutes":5},{"text":"Lift the bowl off the pan and let the chocolate cool until just warm to the touch.","timerMinutes":10},{"text":"Separate the eggs, putting the whites into a large, spotlessly clean bowl."},{"text":"Beat the yolks into the chocolate one at a time. It will thicken and turn glossy."},{"text":"Whisk the egg whites with the salt until they form soft peaks."},{"text":"Add the sugar a spoonful at a time, whisking until the whites are glossy and hold firm peaks that are not dry."},{"text":"Stir a large spoonful of the whites into the chocolate to loosen it."},{"text":"Fold in the remaining whites in two additions, cutting through the middle and turning the bowl, until no white streaks remain."},{"text":"Spoon the mousse into six small glasses or one serving bowl."},{"text":"Cover and chill until set.","timerMinutes":240}],"notes":["If the chocolate turns thick and grainy when the yolks go in, beat in a tablespoon of warm water to bring it back to smooth.","This dessert contains raw eggs. Use the freshest eggs you can find and avoid serving it to anyone pregnant, very young, elderly or with a weakened immune system.","It keeps, covered, in the fridge for up to 2 days."],"tags":["chocolate","make ahead","dinner party"],"nutritionPerServingEstimate":{"kcal":330,"protein":9,"fat":23,"carbs":22,"fiber":4,"sugar":15,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"chow-mein","url":"https://cuisine.recipes/recipes/chow-mein","title":"Chow mein","summary":"Egg noodles stir-fried until lightly crisp with chicken, cabbage, carrot and bean sprouts in a savoury oyster and soy sauce.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":15,"restMinutes":15,"totalMinutes":50,"difficulty":"easy","equipment":["Wok","Large saucepan","Colander","Baking tray","Small bowl"],"ingredients":[{"qty":250,"unit":"g","item":"dried egg noodles"},{"qty":2,"unit":"tsp","item":"sesame oil","note":"1 tsp for the noodles, 1 tsp for the sauce"},{"qty":300,"unit":"g","item":"chicken breast","note":"cut into thin strips"},{"qty":2,"unit":"tsp","item":"soy sauce","note":"for the chicken"},{"qty":1,"unit":"tsp","item":"Shaoxing rice wine","note":"for the chicken"},{"qty":1,"unit":"tsp","item":"cornflour"},{"qty":2,"unit":"tbsp","item":"oyster sauce"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the sauce"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":1,"unit":"tbsp","item":"Shaoxing rice wine","note":"for the sauce"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":0.25,"unit":"tsp","item":"ground white pepper"},{"qty":3,"unit":"tbsp","item":"vegetable oil"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"","item":"carrot","note":"cut into matchsticks"},{"qty":150,"unit":"g","item":"napa cabbage","note":"shredded"},{"qty":150,"unit":"g","item":"bean sprouts"},{"qty":4,"unit":"","item":"spring onions","note":"cut into 4 cm lengths"}],"steps":[{"text":"Toss the chicken with the 2 tsp soy sauce, 1 tsp Shaoxing wine and the cornflour."},{"text":"Mix the oyster sauce, 1 tbsp soy sauce, dark soy sauce, 1 tbsp Shaoxing wine, sugar, white pepper and 1 tsp sesame oil in a small bowl."},{"text":"Cook the noodles in boiling water for a minute less than the packet says, then drain and rinse under cold water.","timerMinutes":3},{"text":"Shake the noodles dry, toss with 1 tsp sesame oil and spread them on a tray to steam dry.","timerMinutes":15},{"text":"Heat 1 tbsp of the vegetable oil in the wok over high heat and stir-fry the chicken until cooked through and lightly browned, then tip onto a plate.","timerMinutes":3},{"text":"Add another 1 tbsp oil and the noodles, spread out. Leave them until crisp underneath, then turn and crisp the other side.","timerMinutes":3},{"text":"Push the noodles to one side, add the last 1 tbsp oil, the garlic, carrot and cabbage, and stir-fry until just wilted.","timerMinutes":2},{"text":"Return the chicken, pour over the sauce and toss until the noodles are evenly coloured.","timerMinutes":1},{"text":"Add the bean sprouts and spring onions and toss until the sprouts are hot but still crunchy.","timerMinutes":1},{"text":"Serve straight away."}],"notes":["Drying the noodles well is what lets them crisp in the wok instead of steaming.","If you can find fresh egg noodles, use 400 g and simply loosen them in hot water before frying."],"tags":["noodles","chicken","stir-fry","takeaway favourite"],"nutritionPerServingEstimate":{"kcal":500,"protein":29,"fat":18,"carbs":56,"fiber":4,"sugar":6,"sodium":750},"image":null,"updated":"2026-11-06"},{"slug":"churros","url":"https://cuisine.recipes/recipes/churros","title":"Churros","summary":"Ridged, crisp fried dough sticks tossed in cinnamon sugar and served hot with a thick, spoonable hot chocolate for dipping.","cuisine":"Spanish","course":"snack","diet":["vegetarian"],"servings":4,"yield":"about 20 churros","prepMinutes":15,"cookMinutes":25,"restMinutes":10,"totalMinutes":50,"difficulty":"medium","equipment":["Medium saucepan","Wooden spoon","Piping bag with 1 cm open star nozzle","Deep heavy pan","Cooking thermometer","Scissors","Slotted spoon","Kitchen paper","Small saucepan","Whisk"],"ingredients":[{"qty":250,"unit":"ml","item":"water"},{"qty":1,"unit":"tbsp","item":"sunflower oil","note":"for the dough"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":150,"unit":"g","item":"plain flour"},{"qty":1,"unit":"l","item":"sunflower oil","note":"for frying, about 60 g is absorbed"},{"qty":75,"unit":"g","item":"caster sugar","note":"for coating"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":250,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"tsp","item":"cornflour"},{"qty":100,"unit":"g","item":"dark chocolate","note":"about 70% cocoa solids, chopped"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"for the chocolate"}],"steps":[{"text":"Bring the water, 1 tablespoon of oil, the sugar and salt to the boil in a saucepan."},{"text":"Take the pan off the heat, tip in all the flour and beat hard with a wooden spoon until you have a smooth, thick dough with no lumps."},{"text":"Leave the dough to cool slightly so it is easier to pipe.","timerMinutes":10},{"text":"Mix the 75 g sugar and the cinnamon on a plate."},{"text":"Spoon the dough into the piping bag. It will be stiff, so fill it only halfway."},{"text":"Heat the frying oil, at least 5 cm deep, to 180°C.","timerMinutes":8},{"text":"Pipe 10 cm lengths straight into the oil, snipping them off with scissors. Fry 4 or 5 at a time so the pan is not crowded."},{"text":"Fry, turning once, until crisp and golden brown all over.","timerMinutes":3},{"text":"Lift out, drain on kitchen paper for a few seconds, then roll in the cinnamon sugar while hot. Repeat with the rest of the dough."},{"text":"For the chocolate, whisk the cornflour into 2 tablespoons of the milk. Heat the rest of the milk until steaming.","timerMinutes":3},{"text":"Add the chopped chocolate and sugar to the hot milk and stir until melted, then whisk in the cornflour mix."},{"text":"Simmer, stirring constantly, until thick enough to coat the back of a spoon.","timerMinutes":2},{"text":"Pour into small cups and serve with the hot churros for dipping."}],"notes":["Keep the oil at a steady 180°C. Too cool and the churros soak up oil, too hot and they brown before the inside cooks.","Air pockets in the dough can make the oil spit, so pipe slowly and steadily and keep your hands clear of the pan.","Churros are best eaten within minutes of frying, while they are still crisp."],"tags":["fried","chocolate","cinnamon","street food","spain"],"nutritionPerServingEstimate":{"kcal":590,"protein":8,"fat":31,"carbs":69,"fiber":4,"sugar":34,"sodium":30},"image":null,"updated":"2026-11-06"},{"slug":"cinnamon-rolls","url":"https://cuisine.recipes/recipes/cinnamon-rolls","title":"Cinnamon rolls","summary":"Soft, enriched yeast rolls swirled with buttery cinnamon sugar, baked close together and spread with cream cheese frosting.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":12,"yield":"12 rolls","prepMinutes":40,"cookMinutes":25,"restMinutes":125,"totalMinutes":190,"difficulty":"medium","equipment":["Small saucepan","Large mixing bowl","Rolling pin","23 x 33 cm baking tin","Sharp knife","Clean tea towel","Mixing bowl"],"ingredients":[{"qty":240,"unit":"ml","item":"whole milk"},{"qty":60,"unit":"g","item":"unsalted butter","note":"plus extra for the tin"},{"qty":500,"unit":"g","item":"strong white bread flour","note":"plus extra for dusting"},{"qty":50,"unit":"g","item":"caster sugar"},{"qty":7,"unit":"g","item":"fast-action dried yeast","note":"1 sachet"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"","item":"egg","note":"medium, at room temperature"},{"qty":75,"unit":"g","item":"unsalted butter","note":"very soft, for the filling"},{"qty":100,"unit":"g","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"ground cinnamon"},{"qty":100,"unit":"g","item":"full-fat cream cheese","note":"for the frosting"},{"qty":30,"unit":"g","item":"unsalted butter","note":"soft, for the frosting"},{"qty":120,"unit":"g","item":"icing sugar","note":"sifted"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"}],"steps":[{"text":"Warm the milk and 60 g butter in a small pan until the butter melts, then leave until just lukewarm."},{"text":"Mix the flour, caster sugar, yeast and salt in a large bowl, then add the warm milk mixture and the egg and stir to a soft, shaggy dough."},{"text":"Knead on a lightly floured surface until smooth, springy and only slightly tacky.","timerMinutes":10},{"text":"Return the dough to the bowl, cover with a tea towel and leave somewhere warm until doubled in size.","timerMinutes":75},{"text":"Mash the soft butter, brown sugar and cinnamon together into a spreadable paste."},{"text":"Butter the baking tin. Roll the dough out to a 40 x 30 cm rectangle with a long side facing you."},{"text":"Spread the cinnamon paste evenly over the dough, leaving a 1 cm strip bare along the far long edge."},{"text":"Roll the dough up tightly from the near long edge and pinch the seam to seal."},{"text":"Cut the roll into 12 equal slices with a sharp knife and set them cut side up in the tin, in 3 rows of 4."},{"text":"Cover and leave to rise until puffy and pressing against each other. Heat the oven to 180°C towards the end.","timerMinutes":40},{"text":"Bake until golden brown on top and cooked through in the middle of the tin.","timerMinutes":25},{"text":"Meanwhile, beat the cream cheese, butter, icing sugar and vanilla together until smooth."},{"text":"Leave the rolls to cool slightly, then spread the frosting over them while they are still warm.","timerMinutes":10}],"notes":["To bake them for breakfast, cover the shaped rolls and chill them overnight. Let them come to room temperature for an hour before baking.","Milk that is too hot kills the yeast. It should feel barely warm on the inside of your wrist.","They are best on the day. Warm leftovers for 15 seconds in the microwave."],"tags":["yeast","cinnamon","breakfast","weekend","brunch"],"nutritionPerServingEstimate":{"kcal":390,"protein":7,"fat":16,"carbs":55,"fiber":2,"sugar":23,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"classic-burger","url":"https://cuisine.recipes/recipes/classic-burger","title":"Classic cheeseburger","summary":"Thick beef patties seared hard in a hot pan, topped with melting cheddar and stacked in toasted buns with lettuce, tomato, onion and pickles.","cuisine":"American","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":12,"restMinutes":15,"totalMinutes":42,"difficulty":"easy","equipment":["Heavy frying pan or griddle","Second frying pan","Lid or metal bowl","Fish slice"],"ingredients":[{"qty":600,"unit":"g","item":"beef mince","note":"about 20% fat, kept cold"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"black pepper","note":"freshly ground"},{"qty":4,"unit":"slice","item":"cheddar"},{"qty":4,"unit":"","item":"burger buns","note":"split"},{"qty":1,"unit":"tbsp","item":"butter","note":"softened"},{"qty":4,"unit":"","item":"iceberg lettuce leaves"},{"qty":1,"unit":"","item":"large tomato","note":"sliced"},{"qty":0.5,"unit":"","item":"red onion","note":"thinly sliced into rings"},{"qty":2,"unit":"","item":"dill pickles","note":"sliced"},{"qty":4,"unit":"tbsp","item":"ketchup"},{"qty":1,"unit":"tbsp","item":"yellow mustard"}],"steps":[{"text":"Divide the beef into four 150 g portions and shape each loosely into a patty about 2 cm thick and a little wider than the buns."},{"text":"Press a shallow dip into the centre of each patty with your thumb so it stays flat as it shrinks."},{"text":"Chill the patties on a plate so they firm up and hold together in the pan.","timerMinutes":15},{"text":"Spread the cut sides of the buns with butter and toast them, cut side down, in a dry frying pan until golden.","timerMinutes":2},{"text":"Heat a heavy frying pan or griddle over high heat until a drop of water skitters across it."},{"text":"Season the patties generously on both sides with the salt and pepper just before they go in."},{"text":"Cook the patties without moving them until a dark brown crust forms underneath.","timerMinutes":3},{"text":"Flip them, lay a slice of cheddar on each and cover the pan with a lid for the last minute so the cheese melts.","timerMinutes":3},{"text":"Move the burgers to a plate and let them rest briefly while you start building.","timerMinutes":1},{"text":"Spread the bun bases with ketchup and mustard and add the lettuce."},{"text":"Set the burgers on top, followed by tomato, onion and pickles, then the bun lids."}],"notes":["Salt only the outside, right before cooking. Salt mixed into the mince gives a dense, springy, sausage-like texture.","Cooked this way the burgers are medium. Minced beef is safest cooked until the centre reaches 71°C, which takes about 2 minutes longer.","If your pan only fits two patties, cook in batches and keep the first ones warm in a low oven."],"tags":["burger","beef","cheese","weekend"],"nutritionPerServingEstimate":{"kcal":690,"protein":38,"fat":42,"carbs":39,"fiber":2,"sugar":9,"sodium":860},"image":null,"updated":"2026-11-06"},{"slug":"classic-lasagne","url":"https://cuisine.recipes/recipes/classic-lasagne","title":"Classic lasagne","summary":"Layers of pasta, slow-cooked beef and pork ragu and nutmeg-scented bechamel, baked until bubbling with a deep golden parmesan top.","cuisine":"Italian","course":"main","diet":[],"servings":8,"yield":null,"prepMinutes":40,"cookMinutes":205,"restMinutes":15,"totalMinutes":260,"difficulty":"medium","equipment":["Large heavy saucepan or casserole","Medium saucepan","Whisk","Baking dish, about 30 x 20 cm"],"ingredients":[{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":25,"unit":"g","item":"butter","note":"for the ragu"},{"qty":100,"unit":"g","item":"pancetta","note":"finely diced"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"carrot","note":"finely chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":500,"unit":"g","item":"beef mince"},{"qty":250,"unit":"g","item":"pork mince"},{"qty":150,"unit":"ml","item":"whole milk","note":"for the ragu"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":200,"unit":"ml","item":"dry red wine"},{"qty":700,"unit":"g","item":"tomato passata"},{"qty":200,"unit":"ml","item":"water","note":"plus more as needed"},{"qty":75,"unit":"g","item":"butter","note":"for the bechamel"},{"qty":75,"unit":"g","item":"plain flour"},{"qty":1,"unit":"l","item":"whole milk","note":"for the bechamel"},{"qty":0.25,"unit":"tsp","item":"nutmeg","note":"freshly grated"},{"qty":300,"unit":"g","item":"dried lasagne sheets","note":"the no-precook kind"},{"qty":100,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil and 25 g butter in a large heavy pan over medium heat and fry the pancetta until its fat runs.","timerMinutes":4},{"text":"Add the onion, carrot and celery and cook gently, stirring, until soft and sweet but not browned. Add the garlic for the last minute.","timerMinutes":10},{"text":"Raise the heat, add both minces and cook, breaking them up, until no pink remains and the liquid has evaporated.","timerMinutes":10},{"text":"Pour in the 150 ml milk and simmer, stirring, until it has been absorbed.","timerMinutes":5},{"text":"Stir in the tomato paste, then pour in the wine and let it bubble until almost gone.","timerMinutes":3},{"text":"Add the passata and water, season with salt and pepper, and bring to a bare simmer."},{"text":"Cover with the lid ajar and simmer very gently, stirring now and then and adding a splash of water if it catches, until thick and glossy.","timerMinutes":120},{"text":"For the bechamel, melt 75 g butter in a saucepan, stir in the flour and cook for 2 minutes without letting it colour.","timerMinutes":2},{"text":"Whisk in the litre of milk a little at a time, then simmer, stirring, until the sauce coats the back of a spoon. Season with nutmeg and salt.","timerMinutes":8},{"text":"Heat the oven to 190°C. Spread a thin layer of ragu over the base of the dish and cover with lasagne sheets, breaking them to fit."},{"text":"Spread over a quarter of the remaining ragu, then a thin layer of bechamel and a scattering of parmesan, then another layer of sheets."},{"text":"Repeat the layers three more times, finishing with a generous layer of bechamel and the last of the parmesan."},{"text":"Bake until the edges are bubbling and the top is deep golden.","timerMinutes":40},{"text":"Rest for 15 minutes before cutting so the layers hold together.","timerMinutes":15}],"notes":["The ragu tastes better made a day or two ahead and kept in the fridge. The assembled lasagne can also be chilled overnight; add 10 to 15 minutes to the baking time.","If your lasagne sheets need precooking, boil them for 3 minutes first and lay them out on an oiled tray so they do not stick.","Cutting too soon is the usual mistake. A short rest lets the sauce settle so each slice stands up."],"tags":["pasta","baked","make-ahead","family","crowd"],"nutritionPerServingEstimate":{"kcal":800,"protein":35,"fat":47,"carbs":56,"fiber":4,"sugar":15,"sodium":640},"image":null,"updated":"2026-11-06"},{"slug":"cobb-salad","url":"https://cuisine.recipes/recipes/cobb-salad","title":"Cobb salad","summary":"Rows of chicken, crisp bacon, egg, tomato, avocado and blue cheese laid over crunchy romaine, with a sharp red wine vinaigrette.","cuisine":"American","course":"salad","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":30,"restMinutes":5,"totalMinutes":60,"difficulty":"easy","equipment":["Small saucepan","Frying pan","Bowl of iced water","Small jar or bowl","Large serving platter"],"ingredients":[{"qty":400,"unit":"g","item":"skinless chicken breasts","note":"about 2"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":6,"unit":"slice","item":"smoked streaky bacon"},{"qty":4,"unit":"","item":"eggs"},{"qty":1,"unit":"","item":"large head of romaine lettuce"},{"qty":2,"unit":"","item":"ripe tomatoes"},{"qty":2,"unit":"","item":"ripe avocados"},{"qty":100,"unit":"g","item":"blue cheese","note":"crumbled"},{"qty":2,"unit":"tbsp","item":"chives","note":"finely snipped"},{"qty":60,"unit":"ml","item":"red wine vinegar"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":1,"unit":"clove","item":"garlic","note":"small, grated"},{"qty":120,"unit":"ml","item":"olive oil","note":"for the dressing"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"}],"steps":[{"text":"Lower the eggs into a pan of simmering water and cook for hard-boiled eggs with firm yolks.","timerMinutes":10},{"text":"Move the eggs into iced water to cool."},{"text":"Season the chicken with a little salt and pepper and cook in the olive oil over medium heat, turning once, until golden and the centre reaches 74°C.","timerMinutes":12},{"text":"Rest the chicken on a board, then cut it into small cubes.","timerMinutes":5},{"text":"Fry the bacon in the same pan until crisp, drain on kitchen paper and break it into pieces.","timerMinutes":8},{"text":"Shake the vinegar, mustard, garlic, the rest of the salt and pepper and the olive oil together in a jar until thick."},{"text":"Chop the romaine into bite-sized pieces and spread it over a large platter."},{"text":"Peel and chop the eggs and dice the tomatoes."},{"text":"Halve, stone and dice the avocados just before serving so they stay green."},{"text":"Arrange the chicken, bacon, egg, tomato, avocado and blue cheese in neat rows over the lettuce."},{"text":"Scatter with chives and serve with the dressing, tossing everything together at the table."}],"notes":["Everything except the avocado can be prepared a few hours ahead and kept in the fridge.","Roquefort is the traditional cheese, but any crumbly blue works, and so does mild feta for those who dislike blue cheese."],"tags":["salad","chicken","bacon","lunch"],"nutritionPerServingEstimate":{"kcal":860,"protein":42,"fat":72,"carbs":13,"fiber":7,"sugar":3,"sodium":740},"image":null,"updated":"2026-11-06"},{"slug":"coleslaw","url":"https://cuisine.recipes/recipes/coleslaw","title":"Coleslaw","summary":"Finely shredded cabbage and carrot in a creamy, tangy mayonnaise dressing with cider vinegar and celery seed, chilled before serving.","cuisine":"American","course":"side","diet":["vegetarian","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":0,"restMinutes":60,"totalMinutes":75,"difficulty":"easy","equipment":["Sharp knife or mandoline","Colander","Box grater","Large bowl"],"ingredients":[{"qty":500,"unit":"g","item":"green cabbage","note":"about half a medium head"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"","item":"carrots"},{"qty":120,"unit":"g","item":"mayonnaise"},{"qty":2,"unit":"tbsp","item":"cider vinegar"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":0.5,"unit":"tsp","item":"celery seed"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Quarter the cabbage, cut out the hard core and slice the leaves as thinly as you can."},{"text":"Toss the cabbage with the salt in a colander set over a bowl."},{"text":"Leave the cabbage to wilt and drain.","timerMinutes":30},{"text":"Meanwhile, peel the carrots and grate them on the coarse side of a box grater."},{"text":"Whisk the mayonnaise, vinegar, sugar, mustard, celery seed and a good grinding of pepper in a large bowl until smooth."},{"text":"Squeeze the cabbage firmly by the handful to press out as much liquid as you can."},{"text":"Add the cabbage and carrot to the dressing and toss until evenly coated."},{"text":"Taste and adjust with a little more vinegar, sugar or pepper."},{"text":"Cover and chill so the flavors settle and the cabbage softens slightly.","timerMinutes":30}],"notes":["Salting the cabbage first draws out water, so the coleslaw stays creamy instead of turning watery in the bowl.","Swap a quarter of the green cabbage for red cabbage for more color.","It keeps for 2 days in the fridge. Stir before serving."],"tags":["cabbage","barbecue","make-ahead","no-cook"],"nutritionPerServingEstimate":{"kcal":180,"protein":2,"fat":15,"carbs":10,"fiber":3,"sugar":6,"sodium":170},"image":null,"updated":"2026-11-06"},{"slug":"coq-au-vin","url":"https://cuisine.recipes/recipes/coq-au-vin","title":"Coq au vin","summary":"Chicken legs browned with bacon and simmered in red wine with shallots and mushrooms until tender, in a rich, deep purple sauce.","cuisine":"French","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":90,"restMinutes":0,"totalMinutes":110,"difficulty":"medium","equipment":["Large flameproof casserole with lid","Slotted spoon","Tongs"],"ingredients":[{"qty":8,"unit":"","item":"chicken thighs and drumsticks","note":"bone-in, skin-on, about 1.4 kg"},{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":150,"unit":"g","item":"smoked bacon lardons"},{"qty":12,"unit":"","item":"small shallots","note":"peeled and left whole"},{"qty":30,"unit":"g","item":"butter"},{"qty":250,"unit":"g","item":"button mushrooms","note":"halved if large"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":2,"unit":"tbsp","item":"plain flour"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":3,"unit":"tbsp","item":"brandy"},{"qty":750,"unit":"ml","item":"red wine","note":"a fruity one such as Pinot Noir"},{"qty":250,"unit":"ml","item":"chicken stock"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Season the chicken pieces well with salt and pepper."},{"text":"Heat the oil in the casserole over medium heat and fry the lardons until crisp. Lift out with a slotted spoon.","timerMinutes":6},{"text":"Brown the chicken in batches, skin side down first, until the skin is deep golden, then turn to colour the other side. Set aside.","timerMinutes":12},{"text":"Add the shallots to the fat and fry, turning, until browned all over. Lift out.","timerMinutes":6},{"text":"Melt the butter in the pan, add the mushrooms and fry until golden. Lift out.","timerMinutes":5},{"text":"Pour off all but about 2 tablespoons of fat, then stir in the garlic, flour and tomato paste for a minute.","timerMinutes":1},{"text":"Add the brandy and let it bubble for a few seconds while you scrape up the browned bits."},{"text":"Pour in the wine and stock a little at a time, stirring until smooth, then add the thyme and bay and bring to the boil."},{"text":"Return the chicken and lardons, cover and simmer gently over low heat.","timerMinutes":30},{"text":"Add the shallots and mushrooms and simmer uncovered until the chicken is very tender and the sauce coats a spoon.","timerMinutes":25},{"text":"If the sauce is still thin, lift out the chicken and boil the sauce hard to reduce it, then return the chicken.","timerMinutes":5},{"text":"Remove the herb stalks and bay, check the seasoning and scatter with parsley before serving."}],"notes":["For deeper flavour, marinate the chicken in the wine with the thyme and bay in the fridge overnight. Pat it very dry before browning and use the wine as above.","Legs and thighs stay juicy through the long simmer. Breast meat dries out, so leave it for another dish.","Like most braises, it improves after a night in the fridge. Reheat gently and serve with mash, boiled potatoes or bread."],"tags":["chicken","stew","braise","make-ahead","winter"],"nutritionPerServingEstimate":{"kcal":1000,"protein":56,"fat":56,"carbs":27,"fiber":3,"sugar":10,"sodium":680},"image":null,"updated":"2026-11-06"},{"slug":"corn-fritters","url":"https://cuisine.recipes/recipes/corn-fritters","title":"Corn fritters","summary":"Crisp, golden fritters packed with sweetcorn, spring onion, chilli and coriander, bound with a light batter and fried in a shallow pan.","cuisine":"Australian","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":"about 12 fritters","prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Large mixing bowl","Whisk","Large frying pan","Spatula","Baking tray","Kitchen paper"],"ingredients":[{"qty":100,"unit":"g","item":"plain flour"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"smoked paprika"},{"qty":2,"unit":"","item":"eggs"},{"qty":80,"unit":"ml","item":"whole milk"},{"qty":300,"unit":"g","item":"sweetcorn kernels","note":"frozen and thawed, or canned and drained"},{"qty":3,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":1,"unit":"","item":"red chilli","note":"seeded and finely chopped"},{"qty":10,"unit":"g","item":"coriander leaves","note":"chopped"},{"qty":4,"unit":"tbsp","item":"sunflower oil","note":"for frying, about half is absorbed"},{"qty":1,"unit":"","item":"lime","note":"cut into wedges, to serve"}],"steps":[{"text":"Heat the oven to 100°C and line a baking tray with kitchen paper to keep the cooked fritters warm."},{"text":"Whisk the flour, baking powder, salt and paprika in a large bowl."},{"text":"Add the eggs and milk and whisk into a thick, smooth batter."},{"text":"Pat the sweetcorn dry with kitchen paper, then stir it into the batter with the spring onions, chilli and coriander."},{"text":"Heat 2 tablespoons of the oil in a large frying pan over medium heat until it shimmers."},{"text":"Drop in heaped tablespoons of the mixture, well apart, and flatten each one slightly with the back of the spoon."},{"text":"Fry until golden and crisp underneath.","timerMinutes":2.5},{"text":"Turn and fry the other side until golden and the centre feels set when pressed lightly.","timerMinutes":2.5},{"text":"Move to the tray in the oven and fry the rest, adding more oil as needed.","timerMinutes":10},{"text":"Serve hot with lime wedges and soured cream, smashed avocado or a sweet chilli sauce."}],"notes":["The batter should only just coat the corn. Too much batter gives heavy, bready fritters.","Dry the corn well, especially if it is canned. Excess liquid thins the batter and makes the fritters spit in the pan.","In season, cut the kernels from 2 to 3 fresh cobs instead. They are sweeter and give more crunch."],"tags":["brunch","vegetables","sweetcorn","quick"],"nutritionPerServingEstimate":{"kcal":270,"protein":9,"fat":11,"carbs":36,"fiber":3,"sugar":6,"sodium":170},"image":null,"updated":"2026-11-06"},{"slug":"cornish-pasties","url":"https://cuisine.recipes/recipes/cornish-pasties","title":"Cornish pasties","summary":"Sturdy shortcrust folded around raw beef skirt, potato, swede and onion, crimped along the side and baked until the filling steams tender.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":"6 large pasties","prepMinutes":45,"cookMinutes":55,"restMinutes":70,"totalMinutes":170,"difficulty":"medium","equipment":["Large mixing bowl","Rolling pin","2 baking trays","Baking paper","Pastry brush","Wire rack"],"ingredients":[{"qty":500,"unit":"g","item":"strong white bread flour","note":"plus extra for rolling"},{"qty":120,"unit":"g","item":"lard","note":"cold, diced"},{"qty":125,"unit":"g","item":"unsalted butter","note":"cold, diced"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":175,"unit":"ml","item":"cold water"},{"qty":450,"unit":"g","item":"beef skirt","note":"trimmed and cut into 1 cm pieces"},{"qty":450,"unit":"g","item":"waxy potatoes","note":"peeled and thinly sliced into small pieces"},{"qty":250,"unit":"g","item":"swede","note":"peeled and thinly sliced into small pieces"},{"qty":200,"unit":"g","item":"onion","note":"chopped"},{"qty":25,"unit":"g","item":"butter","note":"in small pieces"},{"qty":1,"unit":"","item":"egg","note":"beaten, for glazing"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Rub the lard and butter into the flour and salt until the mixture looks like crumbs with a few pea-sized lumps."},{"text":"Add the water a little at a time and mix to a firm dough, then knead briefly until smooth and slightly elastic."},{"text":"Wrap the dough and chill.","timerMinutes":60},{"text":"Heat the oven to 200°C and line 2 baking trays with baking paper."},{"text":"Divide the dough into 6 pieces and roll each into a round about 20 cm across and 4 mm thick, using a plate as a guide."},{"text":"On one half of each round, layer some potato, swede and onion, season, add the beef and season well, then finish with the rest of the vegetables and a piece of butter."},{"text":"Brush the edge of the pastry with egg, fold it over the filling into a half moon and press the edges together."},{"text":"Crimp the curved edge by folding and twisting it over itself all the way along to make a rope-like seal."},{"text":"Lift onto the trays, brush with egg and cut a small slit in the top of each."},{"text":"Bake until the pastry starts to colour.","timerMinutes":20},{"text":"Lower the oven to 165°C and bake until deep golden and a skewer slides easily through the filling.","timerMinutes":35},{"text":"Cool on a wire rack before eating, as the filling stays very hot.","timerMinutes":10}],"notes":["Everything goes in raw. The beef and vegetables steam inside the pastry and make their own peppery gravy.","In Cornwall swede is often called turnip, so older recipes may list turnip for the same vegetable.","Strong flour and a short knead make a pastry sturdy enough to hold in the hand without breaking."],"tags":["beef","pastry","picnic","baking"],"nutritionPerServingEstimate":{"kcal":910,"protein":28,"fat":53,"carbs":80,"fiber":5,"sugar":4,"sodium":110},"image":null,"updated":"2026-11-06"},{"slug":"cottage-pie","url":"https://cuisine.recipes/recipes/cottage-pie","title":"Cottage pie","summary":"Beef mince slowly simmered with vegetables, stock and Worcestershire sauce under a thick layer of buttery mash, baked until golden.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":90,"restMinutes":15,"totalMinutes":130,"difficulty":"easy","equipment":["Large deep frying pan or saucepan","Large saucepan","Colander","Potato masher","Baking dish, about 2 litres"],"ingredients":[{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":750,"unit":"g","item":"beef mince"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":2,"unit":"","item":"carrots","note":"finely diced"},{"qty":2,"unit":"","item":"celery sticks","note":"finely diced"},{"qty":2,"unit":"tbsp","item":"plain flour"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":500,"unit":"ml","item":"beef stock"},{"qty":2,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":2,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":1.2,"unit":"kg","item":"floury potatoes","note":"peeled and cut into large chunks"},{"qty":60,"unit":"g","item":"butter"},{"qty":125,"unit":"ml","item":"whole milk","note":"hot"},{"qty":60,"unit":"g","item":"mature cheddar","note":"grated, optional"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large pan over medium-high heat and brown the mince in 2 batches, breaking it up, until well coloured and any liquid has cooked off.","timerMinutes":10},{"text":"Lift the mince out with a slotted spoon, leaving about 1 tablespoon of fat in the pan."},{"text":"Add the onion, carrots and celery and cook until soft and lightly golden.","timerMinutes":10},{"text":"Return the beef, sprinkle in the flour and tomato paste and stir for a minute.","timerMinutes":1},{"text":"Pour in the stock and Worcestershire sauce, add the thyme and bay, and bring to a simmer."},{"text":"Simmer gently, partly covered, until the sauce is thick and rich.","timerMinutes":40},{"text":"Meanwhile, boil the potatoes in salted water until very tender.","timerMinutes":20},{"text":"Drain the potatoes, leave them to steam for 2 minutes, then mash with the butter and hot milk and season well."},{"text":"Heat the oven to 190°C."},{"text":"Remove the herbs, season the filling and spread it in the baking dish. Let it cool for 10 minutes so the mash sits on top.","timerMinutes":10},{"text":"Spoon the mash over, starting at the edges, then drag a fork across the top to make ridges. Scatter over the cheese, if using."},{"text":"Bake until golden on top and bubbling at the edges.","timerMinutes":30},{"text":"Leave to settle for 5 minutes before serving.","timerMinutes":5}],"notes":["Cottage pie is made with beef. Made with lamb, the same dish is called shepherd's pie.","Browning the mince in batches matters. Crowd the pan and the meat steams grey instead of browning.","Assembled and unbaked, it freezes for up to 3 months. Thaw overnight in the fridge, then bake for 45 minutes."],"tags":["beef","pie","comfort","make-ahead","family"],"nutritionPerServingEstimate":{"kcal":670,"protein":32,"fat":40,"carbs":48,"fiber":6,"sugar":7,"sodium":490},"image":null,"updated":"2026-11-06"},{"slug":"cranberry-sauce","url":"https://cuisine.recipes/recipes/cranberry-sauce","title":"Cranberry sauce","summary":"Fresh cranberries simmered with sugar, orange juice and zest until they burst and thicken into a glossy, tart sauce for roast turkey.","cuisine":"American","course":"sauce","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":10,"yield":"About 500 ml","prepMinutes":5,"cookMinutes":15,"restMinutes":60,"totalMinutes":80,"difficulty":"easy","equipment":["Medium saucepan","Wooden spoon","Fine grater","Serving bowl or jar"],"ingredients":[{"qty":340,"unit":"g","item":"fresh or frozen cranberries"},{"qty":150,"unit":"g","item":"sugar"},{"qty":120,"unit":"ml","item":"orange juice","note":"from about 2 oranges"},{"qty":60,"unit":"ml","item":"water"},{"qty":1,"unit":"","item":"orange","note":"finely grated zest only"},{"qty":1,"unit":"pinch","item":"salt"}],"steps":[{"text":"Put the sugar, orange juice and water in a medium saucepan and stir over medium heat until the sugar dissolves.","timerMinutes":2},{"text":"Add the cranberries and bring to the boil."},{"text":"Lower the heat and simmer, stirring now and then, until most of the berries have popped and the sauce looks thick and glossy.","timerMinutes":10},{"text":"Press some of the berries against the side of the pan with the spoon if you like a smoother sauce."},{"text":"Take off the heat and stir in the orange zest and the salt."},{"text":"Spoon into a serving bowl or jar and leave to cool. The sauce sets as it cools.","timerMinutes":60},{"text":"Taste once cool and stir in a little more sugar if it is too tart for you."}],"notes":["Do not cook the sauce until it looks very thick in the pan. Cranberries are rich in pectin and the sauce firms up a lot as it cools.","It keeps for up to 2 weeks in a covered jar in the fridge and freezes well, so it can be made well ahead of a holiday meal.","Frozen cranberries can go straight into the pan without thawing. Add a minute or two to the cooking time."],"tags":["cranberries","thanksgiving","christmas","make-ahead"],"nutritionPerServingEstimate":{"kcal":80,"protein":0,"fat":0,"carbs":20,"fiber":1,"sugar":17,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"cream-of-mushroom-soup","url":"https://cuisine.recipes/recipes/cream-of-mushroom-soup","title":"Cream of mushroom soup","summary":"Browned mushrooms, onion and thyme simmered in stock, thickened with a little flour and blended with cream into a rich, earthy soup.","cuisine":"American","course":"soup","diet":["vegetarian"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Large saucepan","Wooden spoon","Stick blender or jug blender","Ladle"],"ingredients":[{"qty":500,"unit":"g","item":"chestnut or white mushrooms","note":"sliced"},{"qty":50,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":3,"unit":"sprig","item":"thyme","note":"leaves picked"},{"qty":3,"unit":"tbsp","item":"plain flour"},{"qty":750,"unit":"ml","item":"vegetable or chicken stock","note":"hot"},{"qty":150,"unit":"ml","item":"double cream"},{"qty":1,"unit":"tbsp","item":"parsley","note":"finely chopped, to serve"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Melt half the butter in a large saucepan over medium-high heat."},{"text":"Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and they are browned at the edges.","timerMinutes":10},{"text":"Set aside a large spoonful of the browned mushrooms for garnish."},{"text":"Lower the heat to medium, add the rest of the butter and the onion, and cook until the onion is soft.","timerMinutes":6},{"text":"Stir in the garlic and thyme leaves and cook until fragrant.","timerMinutes":1},{"text":"Sprinkle over the flour and stir constantly so it coats everything and loses its raw smell.","timerMinutes":2},{"text":"Pour in the hot stock a ladleful at a time, stirring well after each addition so no lumps form."},{"text":"Bring to a gentle simmer and cook until slightly thickened and the mushrooms are very tender.","timerMinutes":15},{"text":"Blend until mostly smooth, leaving a little texture if you like."},{"text":"Stir in the cream and heat through gently without boiling.","timerMinutes":3},{"text":"Season with salt and pepper, then serve topped with the reserved mushrooms and the parsley."}],"notes":["Brown the mushrooms well at the start. That colour is where most of the soup's depth comes from.","A small handful of dried porcini, soaked in some of the hot stock, gives a stronger wild mushroom flavour.","Vegetable stock keeps the soup vegetarian. Chicken stock gives a slightly richer, rounder result."],"tags":["mushrooms","creamy","comfort","winter"],"nutritionPerServingEstimate":{"kcal":340,"protein":6,"fat":29,"carbs":16,"fiber":2,"sugar":6,"sodium":640},"image":null,"updated":"2026-11-06"},{"slug":"creamed-spinach","url":"https://cuisine.recipes/recipes/creamed-spinach","title":"Creamed spinach","summary":"Wilted spinach squeezed dry and folded into a nutmeg-scented cream sauce with softened shallot and garlic, the classic steakhouse side.","cuisine":"American","course":"side","diet":["vegetarian"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Large pot or deep frying pan","Colander","Medium saucepan","Whisk"],"ingredients":[{"qty":1,"unit":"kg","item":"fresh spinach","note":"washed, tough stalks removed"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"shallot","note":"finely chopped"},{"qty":1,"unit":"clove","item":"garlic","note":"crushed"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":150,"unit":"ml","item":"whole milk"},{"qty":100,"unit":"ml","item":"double cream"},{"qty":1,"unit":"pinch","item":"ground nutmeg"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Put the wet spinach in a large pot over medium-high heat in batches, turning it with tongs until it collapses.","timerMinutes":5},{"text":"Tip it into a colander and leave until cool enough to handle.","timerMinutes":5},{"text":"Squeeze the spinach hard in handfuls to remove as much water as possible, then chop it roughly."},{"text":"Melt the butter in a medium saucepan over medium-low heat and cook the shallot until soft and translucent.","timerMinutes":4},{"text":"Add the garlic and cook until fragrant.","timerMinutes":0.5},{"text":"Stir in the flour and cook, stirring, until it smells nutty but has not coloured.","timerMinutes":1},{"text":"Whisk in the milk and cream gradually and bring to a gentle simmer, whisking until thick and smooth.","timerMinutes":3},{"text":"Season with the nutmeg, salt and pepper."},{"text":"Stir in the chopped spinach and heat through until the sauce clings to it.","timerMinutes":2},{"text":"Taste for seasoning and serve hot."}],"notes":["Squeezing the spinach thoroughly is the key step. Any water left in it thins the sauce and makes it taste flat.","You can use 500 g frozen whole-leaf spinach instead. Defrost it, then squeeze it dry in the same way.","A handful of grated parmesan stirred in at the end makes it richer and saltier."],"tags":["spinach","creamy","steakhouse","holiday"],"nutritionPerServingEstimate":{"kcal":260,"protein":9,"fat":20,"carbs":15,"fiber":6,"sugar":4,"sodium":270},"image":null,"updated":"2026-11-06"},{"slug":"creamy-polenta","url":"https://cuisine.recipes/recipes/creamy-polenta","title":"Creamy polenta","summary":"Soft, spoonable polenta simmered slowly in milk and water, then enriched with butter and parmesan, to serve under stews, mushrooms or ragu.","cuisine":"Italian","course":"side","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":45,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Heavy saucepan","Whisk","Wooden spoon"],"ingredients":[{"qty":750,"unit":"ml","item":"water"},{"qty":250,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":150,"unit":"g","item":"coarse polenta","note":"not quick-cook"},{"qty":40,"unit":"g","item":"butter"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Bring the water, milk and salt just to the boil in a heavy saucepan."},{"text":"Lower the heat to medium and pour in the polenta in a slow, thin stream, whisking all the time to stop lumps forming."},{"text":"Keep whisking until it thickens and starts to bubble.","timerMinutes":3},{"text":"Turn the heat to its lowest setting and partly cover the pan, as the polenta will spit."},{"text":"Cook, stirring well with a wooden spoon every 5 minutes and scraping the base, until the grains are soft and no longer gritty.","timerMinutes":40},{"text":"If it gets too thick to stir, add a splash of hot water."},{"text":"Take the pan off the heat and beat in the butter, parmesan and plenty of black pepper."},{"text":"Serve straight away, as polenta firms up as it cools."}],"notes":["Quick-cook polenta is ready in about 5 minutes but has less flavour. Follow the packet and finish it the same way.","Leftovers set firm. Slice them, brush with oil and griddle or grill until crisp."],"tags":["side","polenta","comfort food","gluten-free"],"nutritionPerServingEstimate":{"kcal":300,"protein":9,"fat":14,"carbs":33,"fiber":1,"sugar":3,"sodium":290},"image":null,"updated":"2026-11-06"},{"slug":"creme-brulee","url":"https://cuisine.recipes/recipes/creme-brulee","title":"Crème brûlée","summary":"Rich vanilla custard baked gently in a water bath, chilled until set and topped with a thin layer of crackling caramel.","cuisine":"French","course":"dessert","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":285,"totalMinutes":345,"difficulty":"medium","equipment":["6 ramekins (about 150 ml each)","Deep roasting tin","Saucepan","Mixing bowl","Fine sieve","Jug","Kitchen blowtorch"],"ingredients":[{"qty":500,"unit":"ml","item":"double cream"},{"qty":1,"unit":"","item":"vanilla pod","note":"split lengthways, or 1 tsp vanilla bean paste"},{"qty":6,"unit":"","item":"egg yolks","note":"from large eggs"},{"qty":60,"unit":"g","item":"caster sugar","note":"for the custard"},{"qty":50,"unit":"g","item":"caster sugar","note":"for the tops"}],"steps":[{"text":"Heat the oven to 150°C. Set the ramekins in a deep roasting tin."},{"text":"Scrape the vanilla seeds into a saucepan, add the pod and cream, and heat until steaming, with small bubbles at the edge.","timerMinutes":5},{"text":"Take the pan off the heat and leave the vanilla to infuse.","timerMinutes":15},{"text":"Whisk the yolks and 60 g sugar in a bowl just until combined, without making them frothy."},{"text":"Lift out the vanilla pod and pour the warm cream onto the yolks in a thin stream, whisking gently all the time."},{"text":"Strain the custard through a fine sieve into a jug and skim any foam off the surface."},{"text":"Divide the custard evenly between the ramekins."},{"text":"Pour hot water from the kettle into the tin until it comes halfway up the sides of the ramekins."},{"text":"Bake until the custards are set at the edges but the centres still wobble like set jelly.","timerMinutes":35},{"text":"Lift the ramekins out of the water and leave them to cool to room temperature.","timerMinutes":30},{"text":"Cover and chill until cold and firm.","timerMinutes":240},{"text":"Sprinkle each custard with an even layer of sugar, about 2 teaspoons, and tip off any excess."},{"text":"Melt the sugar with a blowtorch, keeping the flame moving, until it turns to a deep amber glass."},{"text":"Leave for a couple of minutes for the caramel to harden, then serve."}],"notes":["Without a blowtorch, set the chilled ramekins under a very hot grill as close to the heat as possible and watch closely. It takes 1 to 3 minutes.","The baked custards keep, covered, in the fridge for up to 2 days. Add the caramel top only just before serving."],"tags":["custard","vanilla","make ahead","dinner party"],"nutritionPerServingEstimate":{"kcal":500,"protein":4,"fat":45,"carbs":21,"fiber":0,"sugar":21,"sodium":30},"image":null,"updated":"2026-11-06"},{"slug":"crepes","url":"https://cuisine.recipes/recipes/crepes","title":"Crêpes","summary":"Thin, lacy French pancakes made from a smooth rested batter, ready for lemon and sugar, jam or savoury fillings.","cuisine":"French","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":"about 12 crêpes","prepMinutes":10,"cookMinutes":25,"restMinutes":30,"totalMinutes":65,"difficulty":"easy","equipment":["Large mixing bowl","Whisk","20 cm frying pan or crêpe pan","Ladle","Palette knife"],"ingredients":[{"qty":125,"unit":"g","item":"plain flour"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"leave out for savoury fillings"},{"qty":2,"unit":"","item":"eggs","note":"medium"},{"qty":300,"unit":"ml","item":"whole milk"},{"qty":25,"unit":"g","item":"butter","note":"melted, plus a little extra for the pan"}],"steps":[{"text":"Whisk the flour, salt and sugar together in a large bowl and make a well in the centre."},{"text":"Crack in the eggs and pour in about a third of the milk."},{"text":"Whisk from the centre, gradually drawing in the flour, until you have a thick, smooth paste with no lumps."},{"text":"Whisk in the remaining milk a little at a time, then the melted butter, until the batter is the thickness of single cream."},{"text":"Cover and leave the batter to rest.","timerMinutes":30},{"text":"Heat the pan over medium-high heat and wipe it with a little butter on a piece of kitchen paper."},{"text":"Pour in about 3 tablespoons of batter and at once tilt and swirl the pan so it coats the base thinly."},{"text":"Cook until the edges lift and the underside is golden in patches.","timerMinutes":1},{"text":"Flip with a palette knife and cook the second side briefly.","timerMinutes":0.5},{"text":"Slide the crêpe onto a plate and cover with a clean tea towel to keep warm."},{"text":"Repeat with the rest of the batter, stacking the crêpes and wiping the pan with butter every few.","timerMinutes":22}],"notes":["The first crêpe is usually a tester. Adjust the heat and the amount of batter from there.","If the batter has thickened while resting, whisk in a splash of water.","Serve with lemon juice and sugar, jam, or ham and grated cheese."],"tags":["pancakes","breakfast","brunch","pancake day"],"nutritionPerServingEstimate":{"kcal":270,"protein":9,"fat":12,"carbs":31,"fiber":1,"sugar":7,"sodium":130},"image":null,"updated":"2026-11-06"},{"slug":"croissants","url":"https://cuisine.recipes/recipes/croissants","title":"Croissants","summary":"Flaky, honeycombed croissants made by folding a block of cold butter into a yeasted dough three times, then shaping and proving.","cuisine":"French","course":"baking","diet":["vegetarian"],"servings":12,"yield":"12 croissants","prepMinutes":60,"cookMinutes":18,"restMinutes":375,"totalMinutes":453,"difficulty":"hard","equipment":["Large mixing bowl","Rolling pin","Baking paper","Ruler","Large sharp knife or pizza wheel","Two baking trays","Pastry brush","Wire rack"],"ingredients":[{"qty":500,"unit":"g","item":"strong white bread flour","note":"plus extra for dusting"},{"qty":55,"unit":"g","item":"caster sugar"},{"qty":2,"unit":"tsp","item":"salt"},{"qty":10,"unit":"g","item":"fast-action dried yeast"},{"qty":140,"unit":"ml","item":"cold water"},{"qty":140,"unit":"ml","item":"cold whole milk"},{"qty":40,"unit":"g","item":"unsalted butter","note":"soft, for the dough"},{"qty":280,"unit":"g","item":"unsalted butter","note":"cold, in one block, for laminating"},{"qty":1,"unit":"","item":"egg","note":"beaten with 1 tbsp milk, to glaze"}],"steps":[{"text":"Mix the flour, sugar, salt and yeast in a large bowl, then add the cold water, milk and 40 g soft butter and mix to a rough dough."},{"text":"Knead briefly on a lightly floured surface until smooth, about 5 minutes. Shape into a flat rectangle, wrap and chill.","timerMinutes":120},{"text":"Meanwhile, put the 280 g butter between two sheets of baking paper, flatten it with the rolling pin and roll it into an even 19 cm square. Chill it."},{"text":"Roll the dough into a 20 x 40 cm rectangle. Lay the butter on one half, fold the other half over and press the edges to seal it in."},{"text":"Roll the dough away from you into a 20 x 60 cm strip, then fold it in three like a letter. Wrap and chill.","timerMinutes":30},{"text":"Turn the dough so the folded edge is on your left, roll it into a 20 x 60 cm strip again and fold in three. Wrap and chill.","timerMinutes":30},{"text":"Repeat the rolling and folding one last time, then wrap and chill.","timerMinutes":60},{"text":"Roll the dough into a rectangle about 25 x 65 cm and 4 mm thick, then cut it into 12 long triangles with 10 cm bases."},{"text":"Cut a 1 cm notch in the middle of each base, stretch the triangle gently and roll it up from the base towards the tip."},{"text":"Set the croissants on lined trays with the tips tucked underneath, brush with egg glaze and leave in a warm but not hot room until doubled and wobbly.","timerMinutes":120},{"text":"Heat the oven to 200°C and brush the croissants with glaze a second time."},{"text":"Bake until deep golden brown and crisp, swapping the trays halfway.","timerMinutes":18},{"text":"Cool on a wire rack before eating, so the inside can finish setting.","timerMinutes":15}],"notes":["Keep everything cold. If butter starts to break through or ooze while rolling, wrap the dough and chill it for 20 minutes before going on.","If the room is too warm during proving, the butter melts out and the layers are lost. Somewhere comfortably warm, away from the oven, is right.","The shaped, unproved croissants freeze well. Thaw and prove them overnight in the fridge, then finish proving at room temperature."],"tags":["pastry","laminated dough","breakfast","weekend project","yeast"],"nutritionPerServingEstimate":{"kcal":370,"protein":6,"fat":23,"carbs":36,"fiber":1,"sugar":5,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"croque-monsieur","url":"https://cuisine.recipes/recipes/croque-monsieur","title":"Croque monsieur","summary":"A ham and Gruyère sandwich fried in butter, then spread with nutmeg béchamel and more cheese and grilled until bubbling and browned.","cuisine":"French","course":"snack","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Small saucepan","Whisk","Large frying pan","Baking tray","Grater"],"ingredients":[{"qty":45,"unit":"g","item":"butter","note":"25 g for the sauce, the rest for frying"},{"qty":25,"unit":"g","item":"plain flour"},{"qty":300,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":8,"unit":"slice","item":"white sandwich bread","note":"from a firm, day-old loaf"},{"qty":2,"unit":"tbsp","item":"Dijon mustard"},{"qty":4,"unit":"slice","item":"cooked ham","note":"thick-cut"},{"qty":200,"unit":"g","item":"Gruyère","note":"grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Melt 25 g of the butter in a small saucepan over medium heat, stir in the flour and cook for a minute without letting it colour.","timerMinutes":1},{"text":"Whisk in the milk a little at a time and keep whisking until the sauce boils and turns thick and smooth.","timerMinutes":5},{"text":"Take it off the heat, season with salt, pepper and the nutmeg, and stir in a third of the Gruyère."},{"text":"Spread 4 slices of bread with the mustard, lay a slice of ham on each and scatter over a little of the cheese."},{"text":"Top with the remaining bread and press down gently."},{"text":"Melt the rest of the butter in a large frying pan over medium heat and fry the sandwiches until golden on both sides.","timerMinutes":6},{"text":"Heat the grill to high and set the sandwiches on a baking tray."},{"text":"Spread the béchamel thickly over the top of each sandwich, right to the edges, then cover with the remaining cheese."},{"text":"Grill until the top is bubbling and browned in patches.","timerMinutes":4},{"text":"Serve straight away, with a sharp green salad if you like."}],"notes":["Top each one with a fried egg and it becomes a croque madame.","Firm, day-old bread slices neatly and holds the sauce without going soggy.","The béchamel can be made a day ahead. Warm it gently, whisking, before spreading."],"tags":["sandwich","cheese","ham","bistro"],"nutritionPerServingEstimate":{"kcal":630,"protein":32,"fat":35,"carbs":46,"fiber":2,"sugar":8,"sodium":1490},"image":null,"updated":"2026-11-06"},{"slug":"crumpets","url":"https://cuisine.recipes/recipes/crumpets","title":"Crumpets","summary":"Soft, spongy yeasted crumpets cooked in rings on the hob until their tops are full of holes, ready to toast and soak up melting butter.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":12,"yield":"about 12 crumpets","prepMinutes":15,"cookMinutes":30,"restMinutes":70,"totalMinutes":115,"difficulty":"medium","equipment":["Large mixing bowl","Wooden spoon or whisk","Heavy frying pan or griddle","Four 8 cm crumpet rings","Palette knife","Wire rack"],"ingredients":[{"qty":175,"unit":"g","item":"strong white bread flour"},{"qty":175,"unit":"g","item":"plain flour"},{"qty":7,"unit":"g","item":"fast-action dried yeast"},{"qty":1,"unit":"tsp","item":"caster sugar"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":350,"unit":"ml","item":"whole milk"},{"qty":150,"unit":"ml","item":"water","note":"plus 2 tbsp for the bicarbonate"},{"qty":0.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tbsp","item":"sunflower oil","note":"for greasing"}],"steps":[{"text":"Warm the milk and 150 ml water together until they feel just warm when you dip in a finger."},{"text":"Mix both flours, the yeast and the sugar in a large bowl, then stir in the salt."},{"text":"Pour in the warm liquid and beat hard with a wooden spoon or whisk for 3 to 4 minutes into a smooth, thick batter."},{"text":"Cover and leave in a warm place until the batter has risen and is full of bubbles.","timerMinutes":60},{"text":"Dissolve the bicarbonate of soda in 2 tablespoons of warm water and beat it into the batter."},{"text":"Cover again and leave until bubbly once more.","timerMinutes":10},{"text":"Grease a heavy frying pan and the insides of four 8 cm crumpet rings with oil, then set the pan over medium-low heat."},{"text":"Place the rings in the pan and pour about 4 tablespoons of batter into each, to a depth of around 1.5 cm."},{"text":"Cook gently until the surface is covered in holes and the top has just set and lost its shine.","timerMinutes":7},{"text":"Lift off the rings with a cloth, flip the crumpets and cook the tops briefly until pale golden.","timerMinutes":1.5},{"text":"Grease the rings again and cook the remaining batter the same way, lowering the heat if the bases brown too fast.","timerMinutes":17},{"text":"Cool on a wire rack, then toast and serve with plenty of butter."}],"notes":["If the holes do not appear, the batter is too thick. Beat in a little warm water before the next batch.","The heat is the other key. Too hot and the base burns before the holes form, too cool and the crumpets are flat and pale.","Crumpets freeze well. Toast them straight from frozen."],"tags":["yeast","teatime","griddle","breakfast"],"nutritionPerServingEstimate":{"kcal":130,"protein":4,"fat":2,"carbs":24,"fiber":1,"sugar":2,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"black-bean-soup","url":"https://cuisine.recipes/recipes/black-bean-soup","title":"Cuban black bean soup","summary":"Dried black beans simmered with onion, green pepper, garlic and cumin into a thick, earthy soup, finished with vinegar, onion and lime.","cuisine":"Cuban","course":"soup","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":110,"restMinutes":480,"totalMinutes":605,"difficulty":"easy","equipment":["Large bowl","Large heavy pot","Blender or stick blender"],"ingredients":[{"qty":450,"unit":"g","item":"dried black beans"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":1,"unit":"","item":"green pepper","note":"chopped"},{"qty":1,"unit":"","item":"carrot","note":"chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1.5,"unit":"l","item":"vegetable stock"},{"qty":1,"unit":"tbsp","item":"red wine vinegar"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":0.5,"unit":"","item":"red onion","note":"finely chopped, to serve"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped, to serve"},{"qty":1,"unit":"","item":"lime","note":"cut into wedges, to serve"}],"steps":[{"text":"Rinse the beans, pick out any stones and soak them overnight in plenty of cold water.","timerMinutes":480},{"text":"Drain and rinse the soaked beans."},{"text":"Heat the oil in a large pot over medium heat and cook the onion, green pepper and carrot until soft.","timerMinutes":10},{"text":"Add the garlic, cumin and oregano and stir until fragrant.","timerMinutes":1},{"text":"Add the beans, stock and bay leaves and bring to the boil."},{"text":"Simmer, partly covered, until the beans are completely tender and creamy inside.","timerMinutes":90},{"text":"Remove the bay leaves and blend about a third of the soup until smooth, then stir it back in."},{"text":"Add the vinegar, salt and pepper and simmer for a few minutes so the flavours come together.","timerMinutes":5},{"text":"Taste and adjust the salt; the vinegar should lift the soup without tasting sour."},{"text":"Serve topped with red onion and coriander, with lime wedges for squeezing."}],"notes":["Older beans can take up to an hour longer to soften, so keep tasting.","With three 400 g cans of black beans, drained, simmer for 25 minutes and use 1 litre of stock.","A spoonful of sour cream on top is good if you do not need the soup to be vegan."],"tags":["beans","soup","vegan","budget","make-ahead"],"nutritionPerServingEstimate":{"kcal":350,"protein":18,"fat":6,"carbs":57,"fiber":14,"sugar":6,"sodium":740},"image":null,"updated":"2026-11-06"},{"slug":"cucumber-raita","url":"https://cuisine.recipes/recipes/cucumber-raita","title":"Cucumber raita","summary":"Cool, creamy yogurt with grated cucumber, fresh mint and toasted cumin, the classic partner for spicy curries, biryani and kebabs.","cuisine":"Indian","course":"side","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":2,"restMinutes":0,"totalMinutes":12,"difficulty":"easy","equipment":["Small frying pan","Mortar and pestle","Box grater","Mixing bowl"],"ingredients":[{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":0.5,"unit":"","item":"large cucumber","note":"about 200 g"},{"qty":400,"unit":"g","item":"plain whole-milk yogurt","note":"chilled"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":10,"unit":"g","item":"mint leaves","note":"finely chopped"},{"qty":1,"unit":"pinch","item":"Kashmiri chili powder","note":"or paprika, to serve"}],"steps":[{"text":"Toast the cumin seeds in a dry pan over medium heat, shaking, until a shade darker and fragrant.","timerMinutes":1.5},{"text":"Tip them into a mortar and grind to a coarse powder."},{"text":"Grate the cucumber coarsely, skin and all. If the seeds are very watery, scoop them out first."},{"text":"Squeeze the grated cucumber firmly in your hands over the sink to remove as much water as you can."},{"text":"Whisk the yogurt with the salt in a bowl until smooth."},{"text":"Stir in the cucumber, the mint and most of the ground cumin."},{"text":"Spoon into a serving bowl and finish with the remaining cumin and a pinch of chili powder."}],"notes":["Squeezing the cucumber keeps the raita thick. Without it the yogurt turns thin and watery within minutes.","It keeps for a day in the fridge. Stir before serving, as a little liquid will separate."],"tags":["yogurt","dip","no-cook","quick"],"nutritionPerServingEstimate":{"kcal":70,"protein":4,"fat":3,"carbs":7,"fiber":0,"sugar":6,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"cucumber-salad","url":"https://cuisine.recipes/recipes/cucumber-salad","title":"Cucumber salad","summary":"Thinly sliced cucumber, salted to draw out water, then dressed in sweetened white wine vinegar with red onion and plenty of fresh dill.","cuisine":"Central European","course":"salad","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":0,"restMinutes":50,"totalMinutes":65,"difficulty":"easy","equipment":["Mandoline or sharp knife","Colander","Mixing bowl","Small bowl"],"ingredients":[{"qty":2,"unit":"","item":"cucumbers","note":"about 700 g total"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"","item":"small red onion","note":"very thinly sliced"},{"qty":3,"unit":"tbsp","item":"white wine vinegar"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":2,"unit":"tbsp","item":"water"},{"qty":2,"unit":"tbsp","item":"fresh dill","note":"chopped"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Slice the cucumbers as thinly as you can, about 2 mm, with a mandoline or sharp knife."},{"text":"Toss the slices with the salt in a colander set over a bowl."},{"text":"Leave them to drain so they release their water and turn slightly limp.","timerMinutes":20},{"text":"Meanwhile, stir the vinegar, sugar and water together in a small bowl until the sugar dissolves."},{"text":"Squeeze the cucumber gently in handfuls to press out the remaining liquid, then put it in a mixing bowl."},{"text":"Add the red onion and pour over the dressing."},{"text":"Stir in the dill and a few grinds of black pepper."},{"text":"Cover and chill so the flavours mingle.","timerMinutes":30},{"text":"Toss again and taste before serving, adding a pinch more sugar or vinegar to balance it."}],"notes":["Salting first stops the salad from turning watery and gives the cucumber a pleasant, supple crunch.","For a creamy version, stir 3 tablespoons of sour cream into the drained cucumber along with the dill.","Best eaten the day it is made. It pairs well with grilled fish, schnitzel and new potatoes."],"tags":["cucumber","no-cook","summer","quick"],"nutritionPerServingEstimate":{"kcal":50,"protein":1,"fat":0,"carbs":11,"fiber":1,"sugar":6,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"dal-tadka","url":"https://cuisine.recipes/recipes/dal-tadka","title":"Dal tadka","summary":"Soft, creamy split pigeon peas cooked with onion and tomato, finished with a sizzling pour of ghee, cumin, garlic and dried chili.","cuisine":"Indian","course":"main","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":50,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large pot","Medium frying pan","Small frying pan","Whisk"],"ingredients":[{"qty":200,"unit":"g","item":"toor dal","note":"split pigeon peas; red lentils also work"},{"qty":900,"unit":"ml","item":"water","note":"plus more to adjust"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":6,"unit":"clove","item":"garlic","note":"3 finely grated for the base, 3 thinly sliced for the tadka"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":2,"unit":"","item":"tomatoes","note":"chopped"},{"qty":2,"unit":"tbsp","item":"ghee"},{"qty":0.5,"unit":"tsp","item":"black mustard seeds"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":2,"unit":"","item":"dried red chilies"},{"qty":1,"unit":"pinch","item":"asafoetida","note":"optional"},{"qty":0.5,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Rinse the dal in several changes of cold water, rubbing it between your fingers, until the water runs almost clear."},{"text":"Put the dal, water and turmeric in a large pot, bring to the boil and skim off the foam that rises.","timerMinutes":5},{"text":"Partly cover and simmer, stirring now and then, until the dal is completely soft and collapsing.","timerMinutes":40},{"text":"Meanwhile, heat the oil in a frying pan over medium heat and cook the onion until golden.","timerMinutes":8},{"text":"Add the grated garlic, ginger and green chili and stir until fragrant.","timerMinutes":1},{"text":"Add the tomatoes and cook, mashing with the spoon, until they break down into a thick paste.","timerMinutes":6},{"text":"Whisk the cooked dal briefly until creamy, then stir in the onion and tomato mixture and the salt."},{"text":"Simmer, adding hot water as needed, until the dal is the consistency of a thick, pourable soup.","timerMinutes":5},{"text":"For the tadka, heat the ghee in a small pan over medium-high heat and add the mustard seeds. Wait until they pop."},{"text":"Add the cumin seeds, dried chilies and sliced garlic and fry until the garlic is light golden.","timerMinutes":1},{"text":"Take the pan off the heat and stir in the asafoetida and chili powder for a few seconds."},{"text":"Pour the sizzling tadka over the dal, scatter with coriander and serve with rice or roti."}],"notes":["In a pressure cooker the dal needs about 10 minutes at pressure instead of the long simmer.","Most ground asafoetida is mixed with wheat flour. Use a gluten-free one or leave it out if that matters.","Dal thickens as it stands. Loosen leftovers with a splash of hot water when reheating."],"tags":["lentils","curry","comfort","budget"],"nutritionPerServingEstimate":{"kcal":300,"protein":12,"fat":11,"carbs":40,"fiber":9,"sugar":3,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"dan-dan-noodles","url":"https://cuisine.recipes/recipes/dan-dan-noodles","title":"Dan dan noodles","summary":"Wheat noodles in a nutty, numbing sauce of sesame paste, chili oil and black vinegar, topped with crisp fried pork and preserved mustard greens.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"medium","equipment":["Wok","Large pot","Small dry frying pan","Pestle and mortar","Mixing bowl","Tongs"],"ingredients":[{"qty":1.5,"unit":"tsp","item":"Sichuan peppercorns"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":250,"unit":"g","item":"pork mince"},{"qty":1,"unit":"tbsp","item":"Shaoxing rice wine"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":40,"unit":"g","item":"Sichuan preserved mustard greens","note":"ya cai"},{"qty":3,"unit":"tbsp","item":"Chinese sesame paste","note":"or tahini"},{"qty":4,"unit":"tbsp","item":"chili oil","note":"with its sediment"},{"qty":3,"unit":"tbsp","item":"soy sauce"},{"qty":1,"unit":"tbsp","item":"black vinegar"},{"qty":2,"unit":"tsp","item":"sugar"},{"qty":2,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":4,"unit":"","item":"small bok choy","note":"halved lengthwise"},{"qty":400,"unit":"g","item":"dried wheat noodles","note":"thin, round"},{"qty":30,"unit":"g","item":"roasted peanuts","note":"crushed"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"}],"steps":[{"text":"Toast the Sichuan peppercorns in the dry pan over low heat until fragrant, then grind to a fine powder.","timerMinutes":2},{"text":"Heat the oil in the wok over medium-high heat and fry the pork, breaking it up, until the liquid has gone and it is browned and crisp.","timerMinutes":8},{"text":"Add the Shaoxing wine, dark soy sauce and preserved greens and stir-fry until fragrant and dry.","timerMinutes":2},{"text":"In a bowl, whisk the sesame paste, chili oil, soy sauce, black vinegar, sugar, garlic and ground Sichuan pepper. Divide between 4 serving bowls."},{"text":"Bring a large pot of water to the boil and blanch the bok choy until bright green, then lift it out with tongs.","timerMinutes":1},{"text":"Cook the noodles in the same water until just tender.","timerMinutes":4},{"text":"Stir 2 to 3 tbsp of the hot noodle water into each bowl to loosen the sauce."},{"text":"Drain the noodles and divide them between the bowls. Top with the bok choy, crisp pork, peanuts and spring onion."},{"text":"Toss everything together at the table so the sauce coats every strand."}],"notes":["Chinese sesame paste is made from toasted seeds and tastes deeper than tahini. If using tahini, add a few drops of sesame oil to the sauce.","Preserved mustard greens add savoury depth. If you cannot find them, use finely chopped pickled mustard greens or a little extra soy sauce."],"tags":["noodles","pork","sichuan","spicy"],"nutritionPerServingEstimate":{"kcal":820,"protein":29,"fat":40,"carbs":86,"fiber":6,"sugar":7,"sodium":1970},"image":null,"updated":"2026-11-06"},{"slug":"devilled-eggs","url":"https://cuisine.recipes/recipes/devilled-eggs","title":"Devilled eggs","summary":"Hard-boiled egg halves filled with a smooth, tangy yolk and mayonnaise mixture sharpened with mustard and finished with paprika.","cuisine":"American","course":"snack","diet":["vegetarian","gluten-free","dairy-free"],"servings":6,"yield":"12 halves","prepMinutes":20,"cookMinutes":12,"restMinutes":10,"totalMinutes":42,"difficulty":"easy","equipment":["Saucepan","Slotted spoon","Bowl of iced water","Mixing bowl","Fork","Sharp knife","Piping bag (optional)"],"ingredients":[{"qty":6,"unit":"","item":"eggs","note":"large"},{"qty":3,"unit":"tbsp","item":"mayonnaise"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":1,"unit":"tsp","item":"white wine vinegar"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":null,"unit":"","item":"salt"},{"qty":0.5,"unit":"tsp","item":"paprika"},{"qty":1,"unit":"tbsp","item":"chives","note":"finely snipped"}],"steps":[{"text":"Bring a saucepan of water to the boil, then lower the eggs in gently on a slotted spoon."},{"text":"Simmer steadily until the yolks are fully set.","timerMinutes":10},{"text":"Lift the eggs into a bowl of iced water and leave until completely cold.","timerMinutes":10},{"text":"Crack and peel the eggs, starting from the wide end, and rinse off any bits of shell."},{"text":"Halve them lengthways with a sharp knife, wiping the blade between cuts for neat edges."},{"text":"Ease the yolks into a bowl and set the whites on a plate, hollow side up."},{"text":"Mash the yolks finely with a fork, then beat in the mayonnaise, mustard, vinegar and cayenne until smooth."},{"text":"Season with salt and taste, adding a little more mustard if you like it sharper."},{"text":"Spoon or pipe the filling back into the whites, mounding it slightly."},{"text":"Dust with paprika and scatter over the chives just before serving."}],"notes":["Eggs that are a week or two old peel far more cleanly than very fresh ones.","The whites and filling can be made a day ahead and kept covered in the fridge. Fill the eggs shortly before serving.","Smoked paprika gives a deeper flavour, and a few drops of hot sauce in the filling add more heat."],"tags":["eggs","party food","make ahead","picnic"],"nutritionPerServingEstimate":{"kcal":120,"protein":6,"fat":10,"carbs":1,"fiber":0,"sugar":0,"sodium":120},"image":null,"updated":"2026-11-06"},{"slug":"dutch-baby","url":"https://cuisine.recipes/recipes/dutch-baby","title":"Dutch baby","summary":"A big oven pancake that puffs up dramatically in a hot buttered pan, with crisp golden edges and a soft, custardy middle.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":2,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["25 cm cast iron or ovenproof frying pan","Blender or mixing bowl and whisk","Oven gloves","Small sieve"],"ingredients":[{"qty":3,"unit":"","item":"eggs","note":"at room temperature"},{"qty":75,"unit":"g","item":"plain flour"},{"qty":175,"unit":"ml","item":"whole milk","note":"at room temperature"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"},{"qty":30,"unit":"g","item":"unsalted butter"},{"qty":1,"unit":"tbsp","item":"icing sugar","note":"for dusting"},{"qty":0.5,"unit":"","item":"lemon","note":"cut into wedges"}],"steps":[{"text":"Put a 25 cm cast iron or other ovenproof frying pan in the oven and heat it to 220°C, giving the pan at least 10 minutes to get really hot."},{"text":"Blend or whisk the eggs, flour, milk, sugar, salt and vanilla until completely smooth and slightly frothy."},{"text":"Leave the batter to stand at room temperature while the pan heats."},{"text":"Using oven gloves, take out the hot pan, add the butter and swirl until it melts and coats the base and sides."},{"text":"Pour the batter into the centre of the pan straight away and return it to the oven."},{"text":"Bake without opening the door until puffed high around the sides and deep golden brown.","timerMinutes":18},{"text":"Take it out and dust generously with icing sugar. It will sink as it cools, which is normal."},{"text":"Squeeze over some lemon, cut into wedges and serve at once with the rest of the lemon."}],"notes":["The pan must be very hot when the batter goes in. That burst of heat is what makes the sides climb.","Opening the oven early lets the steam escape and the pancake collapses before it has set.","Berries, sliced apples cooked in butter, or a drizzle of maple syrup all make good toppings."],"tags":["pancakes","brunch","weekend","oven-baked"],"nutritionPerServingEstimate":{"kcal":450,"protein":16,"fat":23,"carbs":44,"fiber":1,"sugar":15,"sodium":150},"image":null,"updated":"2026-11-06"},{"slug":"egg-curry","url":"https://cuisine.recipes/recipes/egg-curry","title":"Egg curry","summary":"Hard-boiled eggs fried until blistered and golden, then simmered in a spiced onion and tomato gravy for an easy, filling curry.","cuisine":"Indian","course":"main","diet":["vegetarian","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":45,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Saucepan","Bowl of cold water","Large deep frying pan"],"ingredients":[{"qty":8,"unit":"","item":"eggs"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":0.75,"unit":"tsp","item":"ground turmeric","note":"divided"},{"qty":1.5,"unit":"tsp","item":"Kashmiri chili powder","note":"divided; or paprika"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":400,"unit":"g","item":"canned chopped tomatoes"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":200,"unit":"ml","item":"water"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Lower the eggs into a pan of boiling water and boil.","timerMinutes":10},{"text":"Move them to a bowl of cold water until cool enough to handle, then peel them.","timerMinutes":5},{"text":"Make 3 or 4 shallow cuts down the sides of each egg so the sauce can get in."},{"text":"Heat 1 tbsp oil in a deep frying pan over medium heat with a pinch each of turmeric and chili powder. Fry the eggs, rolling them, until golden and blistered.","timerMinutes":3},{"text":"Lift the eggs onto a plate. Add the remaining oil, the cumin seeds and bay leaf and let them sizzle.","timerMinutes":0.5},{"text":"Add the onions and cook, stirring often, until deep golden.","timerMinutes":12},{"text":"Stir in the garlic, ginger and green chili and cook until fragrant.","timerMinutes":1},{"text":"Add the remaining turmeric and chili powder with the coriander and cumin, then the tomatoes and salt. Cook until thick and the oil separates.","timerMinutes":10},{"text":"Pour in the water and simmer to a pourable gravy.","timerMinutes":3},{"text":"Add the eggs and spoon the gravy over them, then simmer gently so they take on the flavour.","timerMinutes":5},{"text":"Stir in the garam masala, scatter with fresh coriander and serve with rice or chapatis."}],"notes":["Start the onions while the eggs boil to save time.","Frying the boiled eggs gives them a slightly chewy skin that holds the sauce. You can skip it for a softer finish."],"tags":["eggs","curry","budget","weeknight"],"nutritionPerServingEstimate":{"kcal":300,"protein":15,"fat":21,"carbs":15,"fiber":5,"sugar":6,"sodium":270},"image":null,"updated":"2026-11-06"},{"slug":"egg-fried-rice","url":"https://cuisine.recipes/recipes/egg-fried-rice","title":"Egg fried rice","summary":"Day-old rice tossed in a very hot wok with soft scrambled egg, peas and spring onion, seasoned lightly with soy sauce and white pepper.","cuisine":"Chinese","course":"side","diet":["vegetarian","dairy-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":10,"restMinutes":0,"totalMinutes":20,"difficulty":"easy","equipment":["Wok","Small bowl"],"ingredients":[{"qty":600,"unit":"g","item":"cooked long-grain white rice","note":"cooked a day ahead and chilled"},{"qty":3,"unit":"","item":"eggs"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":3,"unit":"","item":"spring onions","note":"whites and greens sliced separately"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":100,"unit":"g","item":"frozen peas"},{"qty":1,"unit":"tbsp","item":"light soy sauce"},{"qty":0.5,"unit":"tsp","item":"salt","note":"plus a pinch for the eggs"},{"qty":0.25,"unit":"tsp","item":"ground white pepper"},{"qty":1,"unit":"tsp","item":"sesame oil"}],"steps":[{"text":"Break up the cold rice with your fingers until no clumps remain."},{"text":"Beat the eggs in a small bowl with a pinch of salt."},{"text":"Heat the wok over high heat until it smokes lightly, then add 1.5 tbsp oil and swirl to coat.","timerMinutes":2},{"text":"Pour in the eggs and scramble until softly set, then tip them onto a plate.","timerMinutes":0.5},{"text":"Add the remaining oil, the spring onion whites and the garlic and stir-fry until fragrant.","timerMinutes":0.5},{"text":"Add the peas and stir-fry until bright green and hot.","timerMinutes":1},{"text":"Add the rice and keep tossing and pressing it against the wok until every grain is hot and some start to jump.","timerMinutes":4},{"text":"Drizzle the soy sauce around the hot edge of the wok, add the salt and white pepper, and toss until the rice is evenly coloured."},{"text":"Return the eggs, breaking them into small pieces, add the spring onion greens and toss together.","timerMinutes":0.5},{"text":"Take the wok off the heat, stir through the sesame oil and serve straight away."}],"notes":["Freshly cooked rice turns mushy. If you have none left over, spread hot rice on a tray, cool it quickly and chill it uncovered for at least an hour.","Cool cooked rice within an hour, keep it in the fridge and use it within a day.","If your wok is small or your burner is weak, fry the rice in two batches."],"tags":["rice","eggs","quick","leftovers"],"nutritionPerServingEstimate":{"kcal":380,"protein":11,"fat":16,"carbs":47,"fiber":2,"sugar":2,"sodium":300},"image":null,"updated":"2026-11-06"},{"slug":"eggs-benedict","url":"https://cuisine.recipes/recipes/eggs-benedict","title":"Eggs Benedict","summary":"Toasted English muffins topped with Canadian bacon, softly poached eggs and a warm, lemony hollandaise, finished with chives.","cuisine":"American","course":"breakfast","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":25,"restMinutes":0,"totalMinutes":35,"difficulty":"medium","equipment":["Small saucepan","Heatproof bowl","Medium saucepan","Whisk","Wide deep frying pan","Frying pan","Slotted spoon","Toaster"],"ingredients":[{"qty":175,"unit":"g","item":"unsalted butter"},{"qty":3,"unit":"","item":"egg yolks"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"plus more to taste"},{"qty":1,"unit":"tbsp","item":"water"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":null,"unit":"","item":"salt"},{"qty":1,"unit":"tbsp","item":"white vinegar","note":"for the poaching water"},{"qty":8,"unit":"slice","item":"Canadian bacon","note":"or back bacon"},{"qty":4,"unit":"","item":"English muffins","note":"split"},{"qty":8,"unit":"","item":"eggs","note":"as fresh as possible"},{"qty":1,"unit":"tbsp","item":"chives","note":"finely chopped"}],"steps":[{"text":"Melt the butter in a small saucepan over low heat, then keep it warm off the heat. It should be hot but not sizzling."},{"text":"Fill a wide, deep frying pan with about 8 cm of water, add the vinegar and bring it to a bare simmer, with small bubbles rising slowly.","timerMinutes":8},{"text":"Meanwhile, set a heatproof bowl over a medium saucepan holding 3 cm of barely simmering water, without the bowl touching the water."},{"text":"Whisk the yolks, lemon juice and water in the bowl until thick and pale, and the whisk leaves trails.","timerMinutes":3},{"text":"Take the bowl off the heat and whisk in the warm butter a few drops at a time, then in a thin stream, until the sauce is thick and glossy."},{"text":"Season the hollandaise with salt, cayenne and more lemon juice. Keep it warm over the pan of hot water with the heat off."},{"text":"Fry the bacon in a dry frying pan over medium heat until lightly browned on both sides.","timerMinutes":4},{"text":"Toast the muffin halves until golden and keep them warm with the bacon."},{"text":"Crack each egg into a small cup. Stir the poaching water into a gentle swirl and slide in 4 eggs, one at a time."},{"text":"Poach until the whites are set and the yolks still wobble when nudged with a spoon.","timerMinutes":3},{"text":"Lift the eggs out with a slotted spoon onto kitchen paper, then poach the remaining 4 eggs the same way.","timerMinutes":3},{"text":"Top each muffin half with a slice of bacon and a poached egg, spoon over the hollandaise and scatter with chives."}],"notes":["If the hollandaise looks greasy or starts to split, whisk in a tablespoon of warm water off the heat. If it fully separates, whisk a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.","Fresh eggs hold together best when poached. Older eggs have thinner whites that spread in the water.","The yolks in the sauce and the eggs are only lightly cooked. Use pasteurized eggs for young children, pregnant people or anyone with a weakened immune system."],"tags":["eggs","brunch","hollandaise","weekend"],"nutritionPerServingEstimate":{"kcal":690,"protein":27,"fat":51,"carbs":28,"fiber":2,"sugar":3,"sodium":890},"image":null,"updated":"2026-11-06"},{"slug":"eggs-florentine","url":"https://cuisine.recipes/recipes/eggs-florentine","title":"Eggs Florentine","summary":"Toasted English muffins piled with buttery wilted spinach, softly poached eggs and a warm lemon hollandaise for a vegetarian brunch.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":25,"restMinutes":0,"totalMinutes":35,"difficulty":"medium","equipment":["Small saucepan","Heatproof bowl","Medium saucepan","Whisk","Wide deep pan","Large frying pan","Sieve","Slotted spoon","Toaster"],"ingredients":[{"qty":190,"unit":"g","item":"unsalted butter","note":"175 g for the sauce, 15 g for the spinach"},{"qty":3,"unit":"","item":"egg yolks"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"plus more to taste"},{"qty":1,"unit":"tbsp","item":"water"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":400,"unit":"g","item":"spinach","note":"washed, tough stalks removed"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":1,"unit":"tbsp","item":"white vinegar","note":"for the poaching water"},{"qty":4,"unit":"","item":"English muffins","note":"split"},{"qty":8,"unit":"","item":"eggs","note":"as fresh as possible"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Melt 175 g of the butter gently in a small saucepan, then keep it somewhere warm."},{"text":"Bring a wide, deep pan of water to a bare simmer for the eggs and add the vinegar.","timerMinutes":8},{"text":"Set a heatproof bowl over a medium pan of barely simmering water, with the base of the bowl clear of the water."},{"text":"Whisk the yolks, lemon juice and water in the bowl until thick and pale, and the whisk leaves a trail.","timerMinutes":3},{"text":"Take the bowl off the heat and whisk in the warm butter, a few drops at first and then in a thin stream, until thick and glossy."},{"text":"Season the hollandaise with salt and cayenne and leave it over the pan of hot water with the heat off."},{"text":"Melt the remaining butter in a large frying pan, add the spinach in handfuls and toss until just wilted.","timerMinutes":3},{"text":"Tip the spinach into a sieve, press out the liquid with the back of a spoon and season with salt and nutmeg."},{"text":"Toast the muffin halves until golden."},{"text":"Slide 4 eggs, one at a time, into the simmering water and poach until the whites are set and the yolks still soft.","timerMinutes":3},{"text":"Lift them onto kitchen paper with a slotted spoon, then poach the other 4 eggs the same way.","timerMinutes":3},{"text":"Pile spinach onto each muffin half, set an egg on top and spoon over the hollandaise."}],"notes":["Squeeze the spinach well. Any water left in it seeps out and makes the muffins soggy.","If the hollandaise starts to look oily, whisk in a spoonful of warm water off the heat. If it splits completely, whisk a fresh yolk in a clean bowl and slowly beat the broken sauce into it.","The yolks in the sauce and the eggs are only lightly cooked. Use pasteurized eggs for young children, pregnant people or anyone with a weakened immune system."],"tags":["eggs","brunch","hollandaise","spinach"],"nutritionPerServingEstimate":{"kcal":680,"protein":22,"fat":53,"carbs":31,"fiber":4,"sugar":3,"sodium":470},"image":null,"updated":"2026-11-06"},{"slug":"eton-mess","url":"https://cuisine.recipes/recipes/eton-mess","title":"Eton mess","summary":"Broken crisp meringue folded through softly whipped cream with fresh strawberries and a quick strawberry sauce, served in glasses.","cuisine":"British","course":"dessert","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":60,"restMinutes":60,"totalMinutes":140,"difficulty":"easy","equipment":["Baking tray","Baking paper","Large clean mixing bowl","Electric mixer","Fork","Four serving glasses"],"ingredients":[{"qty":2,"unit":"","item":"egg whites","note":"at room temperature"},{"qty":120,"unit":"g","item":"caster sugar"},{"qty":400,"unit":"g","item":"strawberries"},{"qty":1,"unit":"tbsp","item":"icing sugar"},{"qty":300,"unit":"ml","item":"double cream"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"}],"steps":[{"text":"Heat the oven to 110°C and line a baking tray with baking paper."},{"text":"Whisk the egg whites in a clean bowl until they hold stiff peaks."},{"text":"Add the caster sugar a spoonful at a time, whisking well after each, until the meringue is thick, glossy and smooth."},{"text":"Spoon the meringue onto the tray in 6 rough mounds."},{"text":"Bake until crisp on the outside and they lift cleanly off the paper.","timerMinutes":60},{"text":"Turn off the oven and leave the meringues inside to cool and dry out completely.","timerMinutes":60},{"text":"Hull the strawberries. Chop two thirds of them into quarters."},{"text":"Mash the rest with the icing sugar using a fork to make a loose, juicy sauce."},{"text":"Whip the cream with the vanilla until it just holds soft peaks."},{"text":"Break the meringues into bite-sized chunks."},{"text":"Lightly fold the meringue, chopped strawberries and half the sauce into the cream, leaving it streaky."},{"text":"Spoon into glasses, drizzle over the remaining sauce and serve straight away."}],"notes":["Assemble at the last minute. The meringue starts to soften as soon as it meets the cream.","Shop-bought meringue nests work well if you are short of time, which turns this into a 15-minute dessert.","Raspberries or a mix of summer berries can replace some of the strawberries."],"tags":["meringue","strawberries","summer","picnic"],"nutritionPerServingEstimate":{"kcal":500,"protein":4,"fat":36,"carbs":42,"fiber":2,"sugar":39,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"falafel","url":"https://cuisine.recipes/recipes/falafel","title":"Falafel","summary":"Crisp, herb-green falafel made from soaked dried chickpeas, deep-fried until deep brown and served with a smooth lemony tahini sauce.","cuisine":"Middle Eastern","course":"main","diet":["vegan","vegetarian","dairy-free","gluten-free"],"servings":4,"yield":"about 24 falafel","prepMinutes":30,"cookMinutes":30,"restMinutes":750,"totalMinutes":810,"difficulty":"medium","equipment":["Food processor","Large heavy pot","Cooking thermometer","Slotted spoon","Wire rack"],"ingredients":[{"qty":250,"unit":"g","item":"dried chickpeas","note":"soaked in plenty of cold water for 12 to 24 hours"},{"qty":1,"unit":"","item":"small onion","note":"roughly chopped"},{"qty":5,"unit":"clove","item":"garlic","note":"4 for the falafel, 1 finely grated for the sauce"},{"qty":30,"unit":"g","item":"flat-leaf parsley","note":"leaves and tender stems"},{"qty":20,"unit":"g","item":"fresh coriander","note":"leaves and tender stems"},{"qty":1,"unit":"","item":"green chili","note":"optional"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1.5,"unit":"tsp","item":"salt","note":"plus a pinch for the sauce"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":0.5,"unit":"tsp","item":"baking soda"},{"qty":1,"unit":"l","item":"vegetable oil","note":"for deep-frying; about 45 g is absorbed"},{"qty":80,"unit":"g","item":"tahini"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":80,"unit":"ml","item":"cold water","note":"for the sauce"}],"steps":[{"text":"Drain the soaked chickpeas well, spread them on a clean towel and pat them dry."},{"text":"Pulse the chickpeas, onion, 4 garlic cloves, parsley, coriander and chili in a food processor, scraping down often, until finely chopped like coarse sand but not a paste."},{"text":"Add the cumin, ground coriander, salt and pepper and pulse a few times to mix."},{"text":"Transfer to a bowl, cover and refrigerate so the mixture firms up.","timerMinutes":30},{"text":"Meanwhile, whisk the tahini, lemon juice, grated garlic and a pinch of salt. It will thicken, then loosen as you whisk in the cold water a spoonful at a time until smooth and pourable."},{"text":"Heat the oil, at least 6 cm deep, in a large heavy pot to 175°C.","timerMinutes":10},{"text":"Stir the baking soda through the falafel mixture."},{"text":"Shape the mixture into about 24 balls or small patties of roughly 30 g, pressing firmly so they hold together."},{"text":"Fry 6 at a time, turning once, until deep golden brown and crisp.","timerMinutes":4},{"text":"Lift onto a wire rack, sprinkle with salt, and let the oil come back to 175°C before the next batch."},{"text":"Serve hot in flatbread or on a plate with the tahini sauce, salad and pickles."}],"notes":["Do not use canned or cooked chickpeas. They make a wet mixture that falls apart in the oil.","Fry one test falafel first. If it breaks up, pulse the mixture a little finer or stir in 1 tbsp chickpea flour.","The shaped, uncooked falafel freeze well. Fry them from frozen, allowing an extra minute."],"tags":["chickpeas","deep-fried","vegan","street food"],"nutritionPerServingEstimate":{"kcal":480,"protein":17,"fat":26,"carbs":50,"fiber":11,"sugar":8,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"fattoush","url":"https://cuisine.recipes/recipes/fattoush","title":"Fattoush","summary":"A crunchy Levantine salad of toasted pitta, cos lettuce, tomato, cucumber, radish and herbs in a sharp lemon, sumac and pomegranate dressing.","cuisine":"Lebanese","course":"salad","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":10,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Baking tray","Large salad bowl","Small bowl","Whisk"],"ingredients":[{"qty":2,"unit":"","item":"pitta breads"},{"qty":6,"unit":"tbsp","item":"extra virgin olive oil","note":"divided"},{"qty":1,"unit":"","item":"cos lettuce heart","note":"chopped"},{"qty":3,"unit":"","item":"ripe tomatoes","note":"cut into chunks"},{"qty":1,"unit":"","item":"cucumber","note":"halved lengthways and sliced"},{"qty":6,"unit":"","item":"radishes","note":"thinly sliced"},{"qty":4,"unit":"","item":"spring onions","note":"sliced"},{"qty":30,"unit":"g","item":"flat-leaf parsley","note":"leaves roughly chopped"},{"qty":15,"unit":"g","item":"mint leaves","note":"roughly chopped"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"tbsp","item":"pomegranate molasses"},{"qty":1,"unit":"clove","item":"garlic","note":"crushed"},{"qty":2,"unit":"tsp","item":"ground sumac","note":"divided"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the oven to 200°C. Split each pitta into two thin layers and tear them into bite-sized pieces."},{"text":"Toss the pitta with 2 tablespoons of the oil and a pinch of salt and spread it on a baking tray."},{"text":"Bake, shaking the tray once, until golden and crisp.","timerMinutes":8},{"text":"Whisk the remaining oil with the lemon juice, pomegranate molasses, garlic, half the sumac and a good pinch of salt."},{"text":"Put the lettuce, tomatoes, cucumber, radishes, spring onions, parsley and mint in a large bowl."},{"text":"Just before serving, pour over the dressing and toss well."},{"text":"Add most of the pitta and toss briefly, so some pieces soften while others stay crisp."},{"text":"Scatter the rest of the pitta and sumac on top and serve at once."}],"notes":["Frying the pitta in oil is richer and more traditional. Baking it is lighter and easier.","Without pomegranate molasses, add an extra squeeze of lemon and a pinch of sugar.","Purslane is a classic addition when you can find it."],"tags":["salad","bread","mezze","summer","vegan"],"nutritionPerServingEstimate":{"kcal":330,"protein":5,"fat":21,"carbs":31,"fiber":5,"sugar":8,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"feijoada","url":"https://cuisine.recipes/recipes/feijoada","title":"Feijoada","summary":"Brazil's black bean stew, slowly cooked with pork ribs, beef, smoked sausage and bacon until thick and dark, served with rice and orange.","cuisine":"Brazilian","course":"main","diet":["gluten-free","dairy-free"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":185,"restMinutes":480,"totalMinutes":695,"difficulty":"medium","equipment":["Large bowl","Large heavy pot (at least 6 litres)","Slotted spoon","Saucepan for the rice"],"ingredients":[{"qty":500,"unit":"g","item":"dried black beans"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":200,"unit":"g","item":"thick-cut smoked bacon","note":"cut into chunks"},{"qty":600,"unit":"g","item":"pork ribs","note":"cut into single ribs"},{"qty":400,"unit":"g","item":"beef chuck","note":"cut into 4 cm chunks"},{"qty":2,"unit":"","item":"onions","note":"chopped"},{"qty":6,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":3,"unit":"","item":"bay leaves"},{"qty":2.5,"unit":"l","item":"water"},{"qty":300,"unit":"g","item":"smoked pork sausage","note":"such as linguiça, sliced"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":null,"unit":"","item":"salt","note":"to taste"},{"qty":400,"unit":"g","item":"long-grain white rice","note":"to serve"},{"qty":2,"unit":"","item":"oranges","note":"peeled and sliced, to serve"}],"steps":[{"text":"Rinse the beans, pick out any stones and soak them overnight in plenty of cold water.","timerMinutes":480},{"text":"Heat the oil in a large heavy pot over medium-high heat and fry the bacon until the fat runs.","timerMinutes":5},{"text":"Add the ribs and beef in batches and brown them well on all sides.","timerMinutes":10},{"text":"Add the onions and cook, stirring, until soft and golden.","timerMinutes":8},{"text":"Stir in the garlic and cook for a minute.","timerMinutes":1},{"text":"Drain the beans and add them to the pot with the bay leaves and water, then bring to the boil, skimming off any foam.","timerMinutes":10},{"text":"Simmer, partly covered, stirring now and then, until the beans are soft and the beef is tender.","timerMinutes":120},{"text":"Add the sausage and simmer uncovered until the stew is thick and dark.","timerMinutes":30},{"text":"Meanwhile, cook the rice in a separate pan."},{"text":"Mash a ladleful of beans against the side of the pot and stir them back in to thicken the sauce."},{"text":"Season with the pepper and taste before adding salt, since the cured meats are already salty."},{"text":"Serve the feijoada with white rice and slices of orange."}],"notes":["In Brazil it often includes salted dried beef (carne seca) and cured pork cuts. Soak these overnight in several changes of water before cooking.","Traditional sides are garlicky shredded collard greens and farofa, toasted cassava flour.","Like most stews, it tastes even better the next day."],"tags":["stew","beans","pork","weekend","crowd"],"nutritionPerServingEstimate":{"kcal":910,"protein":44,"fat":42,"carbs":89,"fiber":12,"sugar":7,"sodium":610},"image":null,"updated":"2026-11-06"},{"slug":"fettuccine-alfredo","url":"https://cuisine.recipes/recipes/fettuccine-alfredo","title":"Fettuccine Alfredo","summary":"Ribbons of egg fettuccine tossed with soft butter, aged parmesan and a little pasta water into a smooth, rich sauce, Roman style with no cream.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":10,"restMinutes":0,"totalMinutes":15,"difficulty":"easy","equipment":["Large pot","Large warmed bowl or wide pan","Tongs","Fine grater"],"ingredients":[{"qty":400,"unit":"g","item":"dried egg fettuccine","note":"or 500 g fresh"},{"qty":100,"unit":"g","item":"unsalted butter","note":"soft, cut into cubes"},{"qty":120,"unit":"g","item":"parmesan","note":"very finely grated"},{"qty":null,"unit":"","item":"black pepper","note":"optional, to serve"},{"qty":null,"unit":"","item":"salt","note":"for the pasta water"}],"steps":[{"text":"Bring a large pot of water to the boil and salt it."},{"text":"Put the butter in a large warmed bowl or a wide pan set somewhere warm."},{"text":"Cook the fettuccine until al dente.","timerMinutes":6},{"text":"Scoop out a mugful of the cooking water, then drain the pasta briefly, leaving it wet."},{"text":"Add the pasta to the butter with 4 tablespoons of the cooking water and toss until the butter has melted."},{"text":"Scatter over about a third of the parmesan and toss constantly until it melts."},{"text":"Add the rest of the cheese in two more batches, with splashes of pasta water as needed, tossing until the sauce is smooth and creamy."},{"text":"Serve at once on warm plates, with black pepper if you like."}],"notes":["This is the original butter and cheese method from Rome. The cream-based sauce popular in the United States is a later variation.","If the sauce turns stringy, the pasta was too hot or too dry. Add a little more warm pasta water and keep tossing."],"tags":["pasta","quick","cheese","roman"],"nutritionPerServingEstimate":{"kcal":680,"protein":25,"fat":32,"carbs":72,"fiber":3,"sugar":2,"sodium":500},"image":null,"updated":"2026-11-06"},{"slug":"fish-and-chips","url":"https://cuisine.recipes/recipes/fish-and-chips","title":"Fish and chips","summary":"Thick cod fillets in a light, crisp beer batter with double-fried chips, served with lemon, salt and malt vinegar.","cuisine":"British","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":45,"restMinutes":0,"totalMinutes":65,"difficulty":"medium","equipment":["Deep fryer or large heavy pan","Cooking thermometer","Wire rack","Baking tray","Mixing bowl","Whisk"],"ingredients":[{"qty":1,"unit":"kg","item":"floury potatoes","note":"peeled and cut into 1.5 cm thick chips"},{"qty":4,"unit":"","item":"thick skinless cod fillets","note":"about 175 g each"},{"qty":215,"unit":"g","item":"plain flour","note":"200 g for the batter, the rest for dusting"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":300,"unit":"ml","item":"lager or pale ale","note":"very cold"},{"qty":2,"unit":"l","item":"sunflower oil","note":"for deep frying, about 80 g is absorbed"},{"qty":1,"unit":"","item":"lemon","note":"cut into wedges"},{"qty":null,"unit":"","item":"salt and malt vinegar","note":"to serve"}],"steps":[{"text":"Rinse the chips in cold water to wash off the surface starch, then dry them very well in a clean tea towel."},{"text":"Heat the oil in a deep fryer or a large heavy pan, no more than half full, to 140°C."},{"text":"Fry the chips in 2 batches until soft all the way through but still pale. Lift out and drain on kitchen paper.","timerMinutes":8},{"text":"Whisk the 200 g flour, baking powder and a pinch of salt in a bowl, then whisk in the cold beer until smooth and as thick as double cream."},{"text":"Heat the oil to 180°C and the oven to 100°C."},{"text":"Pat the fish dry, season with salt and dust all over with the remaining flour, shaking off the excess."},{"text":"Dip 2 fillets in the batter, let the excess drip off, and lower them gently into the oil, laying them away from you."},{"text":"Fry until the batter is crisp and deep golden and the fish flakes easily. Repeat with the other 2 fillets.","timerMinutes":6},{"text":"Drain the fish on a wire rack set over a tray and keep it warm in the oven."},{"text":"Heat the oil to 190°C and fry the chips again in 2 batches until crisp and golden.","timerMinutes":4},{"text":"Drain the chips, season with salt and serve with the fish, lemon wedges and malt vinegar."}],"notes":["Timers are per batch. Let the oil come back to temperature between batches, or the chips and batter turn greasy.","Mix the batter just before frying, while the beer is cold and fizzy. That is what makes it light.","Haddock, pollock or hake all work in place of cod. Serve with mushy peas or tartare sauce."],"tags":["fish","fried","british","classic"],"nutritionPerServingEstimate":{"kcal":740,"protein":42,"fat":22,"carbs":88,"fiber":7,"sugar":2,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"fishcakes","url":"https://cuisine.recipes/recipes/fishcakes","title":"Fishcakes","summary":"Flaky cod and smoked haddock folded through dry mash with parsley and lemon, coated in crumbs and fried until crisp and golden.","cuisine":"British","course":"main","diet":[],"servings":4,"yield":"8 fishcakes","prepMinutes":25,"cookMinutes":40,"restMinutes":30,"totalMinutes":95,"difficulty":"easy","equipment":["Saucepan","Potato masher","Large frying pan","3 shallow plates","Mixing bowl"],"ingredients":[{"qty":600,"unit":"g","item":"floury potatoes","note":"peeled and cut into chunks"},{"qty":350,"unit":"g","item":"skinless cod or haddock fillet"},{"qty":250,"unit":"g","item":"undyed smoked haddock fillet","note":"skinless"},{"qty":300,"unit":"ml","item":"whole milk","note":"for poaching"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":25,"unit":"g","item":"butter"},{"qty":3,"unit":"","item":"spring onions","note":"finely sliced"},{"qty":3,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":1,"unit":"","item":"lemon","note":"zest finely grated, then cut into wedges to serve"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":2,"unit":"","item":"eggs","note":"beaten"},{"qty":120,"unit":"g","item":"dried breadcrumbs"},{"qty":4,"unit":"tbsp","item":"sunflower oil","note":"for frying"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Boil the potatoes in salted water until tender.","timerMinutes":18},{"text":"Drain well, return to the pan for a minute to steam dry, then mash without adding any liquid and leave to cool a little."},{"text":"Meanwhile, put the fish in a frying pan with the milk and bay leaf and simmer gently until it just flakes.","timerMinutes":6},{"text":"Lift the fish out, drain it on kitchen paper and break it into large flakes, picking out any bones."},{"text":"Mix the mash with the butter, spring onions, parsley, lemon zest, mustard and plenty of pepper. Add salt carefully, as smoked fish is salty."},{"text":"Fold in the fish gently so the flakes stay whole."},{"text":"Shape into 8 cakes about 3 cm thick and chill on a plate until firm.","timerMinutes":30},{"text":"Put the flour, beaten eggs and breadcrumbs on 3 separate plates. Coat each cake in flour, then egg, then breadcrumbs."},{"text":"Heat the oil in a large frying pan over medium heat and fry the cakes in 2 batches, about 4 minutes on each side, until deep golden and hot through.","timerMinutes":16},{"text":"Drain on kitchen paper and serve with the lemon wedges."}],"notes":["Dry mash is what holds fishcakes together. Wet or milky mash makes them fall apart in the pan.","Coated, uncooked fishcakes freeze well. Fry from frozen over medium-low heat, then finish in the oven at 190°C for 10 minutes.","Salmon works well in place of the cod. Serve with tartare sauce or a soft-poached egg."],"tags":["fish","potatoes","make-ahead","family"],"nutritionPerServingEstimate":{"kcal":520,"protein":42,"fat":18,"carbs":47,"fiber":5,"sugar":3,"sodium":780},"image":null,"updated":"2026-11-06"},{"slug":"flapjacks","url":"https://cuisine.recipes/recipes/flapjacks","title":"Flapjacks","summary":"Chewy, golden oat bars made with butter, light brown sugar and golden syrup, baked in one tin and cut into squares.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":16,"yield":"16 squares","prepMinutes":10,"cookMinutes":30,"restMinutes":75,"totalMinutes":115,"difficulty":"easy","equipment":["23 cm square baking tin","Baking paper","Large saucepan","Wooden spoon","Sharp knife"],"ingredients":[{"qty":200,"unit":"g","item":"unsalted butter","note":"cubed"},{"qty":150,"unit":"g","item":"light brown sugar"},{"qty":120,"unit":"g","item":"golden syrup","note":"about 6 tbsp"},{"qty":350,"unit":"g","item":"rolled oats"},{"qty":1,"unit":"pinch","item":"salt"}],"steps":[{"text":"Heat the oven to 170°C and line the tin with baking paper."},{"text":"Put the butter, sugar and golden syrup in a large saucepan over low heat and stir until the butter has melted and the sugar has mostly dissolved.","timerMinutes":5},{"text":"Take the pan off the heat and stir in the oats and salt until every flake is coated."},{"text":"Tip the mixture into the tin and press it down firmly and evenly with the back of a spoon."},{"text":"Bake until golden at the edges and pale gold in the middle. It will still feel soft.","timerMinutes":25},{"text":"Leave in the tin, then mark into 16 squares with a sharp knife while still warm.","timerMinutes":15},{"text":"Leave to cool completely in the tin before lifting out and cutting through the marks.","timerMinutes":60}],"notes":["Bake for a few minutes less for softer, chewier flapjacks, or a few minutes more for crisper ones.","Stir in 75 g of raisins, chopped apricots or seeds with the oats if you like.","Oats are naturally gluten-free but often contaminated with wheat. Use oats labelled gluten-free if that matters."],"tags":["oats","traybake","lunchbox","bake sale","budget"],"nutritionPerServingEstimate":{"kcal":230,"protein":3,"fat":12,"carbs":30,"fiber":2,"sugar":15,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"fluffy-white-rice","url":"https://cuisine.recipes/recipes/fluffy-white-rice","title":"Fluffy white rice","summary":"Rinsed long-grain rice cooked by the absorption method in a measured amount of water, then left to steam off the heat for separate grains.","cuisine":"International","course":"side","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":15,"restMinutes":10,"totalMinutes":30,"difficulty":"easy","equipment":["Medium saucepan with a tight-fitting lid","Sieve","Fork"],"ingredients":[{"qty":300,"unit":"g","item":"long-grain white rice","note":"such as basmati or jasmine"},{"qty":500,"unit":"ml","item":"cold water"},{"qty":0.5,"unit":"tsp","item":"salt"}],"steps":[{"text":"Put the rice in a sieve and rinse under cold running water, rubbing the grains with your fingers, until the water runs almost clear."},{"text":"Drain well and tip the rice into a medium saucepan with the measured water and the salt."},{"text":"Bring to the boil over high heat, uncovered, and stir once to stop the grains sticking to the base.","timerMinutes":4},{"text":"Cover with a tight-fitting lid and turn the heat down as low as it will go."},{"text":"Cook without lifting the lid until all the water has been absorbed.","timerMinutes":10},{"text":"Take the pan off the heat and leave it to stand, still covered, so the rice finishes cooking in its own steam.","timerMinutes":10},{"text":"Uncover and fluff the rice gently with a fork to separate the grains, then serve."}],"notes":["Rinsing washes off loose surface starch, which is what makes rice gummy. Keeping the lid on during cooking and resting traps the steam that cooks the grains evenly.","This ratio suits basmati and jasmine. American long-grain rice usually needs about 100 ml more water and a few more minutes.","Cool leftover rice quickly, keep it in the fridge and eat it within a day, reheating it until piping hot."],"tags":["rice","basics","weeknight","quick"],"nutritionPerServingEstimate":{"kcal":270,"protein":5,"fat":0,"carbs":60,"fiber":1,"sugar":0,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"focaccia","url":"https://cuisine.recipes/recipes/focaccia","title":"Focaccia","summary":"A soft, open-crumbed flatbread with a crisp, olive oil fried base and a dimpled top scattered with rosemary and flaky salt.","cuisine":"Italian","course":"baking","diet":["vegetarian","vegan","dairy-free"],"servings":12,"yield":"1 tray (12 pieces)","prepMinutes":20,"cookMinutes":25,"restMinutes":195,"totalMinutes":240,"difficulty":"easy","equipment":["Large mixing bowl","Spatula","23 x 33 cm baking tin","Wire rack"],"ingredients":[{"qty":500,"unit":"g","item":"strong white bread flour"},{"qty":7,"unit":"g","item":"fast-action dried yeast","note":"1 sachet"},{"qty":10,"unit":"g","item":"fine salt"},{"qty":400,"unit":"ml","item":"lukewarm water"},{"qty":75,"unit":"ml","item":"olive oil","note":"divided"},{"qty":2,"unit":"sprig","item":"rosemary","note":"leaves picked"},{"qty":1,"unit":"tsp","item":"flaky sea salt"}],"steps":[{"text":"Mix the flour, yeast and fine salt in a large bowl, then pour in the water and 1 tablespoon of the oil."},{"text":"Stir with a spatula until no dry flour remains. The dough will be very wet and sticky."},{"text":"Cover the bowl and leave the dough to rest.","timerMinutes":30},{"text":"With a wet hand, lift one side of the dough, stretch it up and fold it over. Turn the bowl and repeat four times."},{"text":"Cover again and leave until doubled, bubbly and wobbly when you shake the bowl.","timerMinutes":90},{"text":"Pour 2 tablespoons of the oil into the baking tin and tip the dough into it."},{"text":"Turn the dough over to coat it in oil and leave it to relax.","timerMinutes":20},{"text":"Gently stretch the dough out to the corners of the tin with oiled fingers."},{"text":"Cover and leave until puffy and well risen, heating the oven to 220°C for the last 20 minutes.","timerMinutes":45},{"text":"Drizzle the remaining oil over the top, then press your fingertips straight down to the base all over to make deep dimples."},{"text":"Scatter over the rosemary leaves and flaky salt."},{"text":"Bake until deep golden on top and crisp underneath.","timerMinutes":25},{"text":"Slide onto a wire rack and cool for at least 10 minutes before cutting.","timerMinutes":10}],"notes":["The wet dough is what gives focaccia its open, airy crumb. Keep your hands wet or oiled and it will not stick.","For a deeper flavour, let the first rise happen in the fridge overnight, then leave the dough at room temperature for an hour before tipping it into the tin."],"tags":["bread","yeast","no knead","olive oil"],"nutritionPerServingEstimate":{"kcal":200,"protein":5,"fat":6,"carbs":30,"fiber":1,"sugar":0,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"french-omelette","url":"https://cuisine.recipes/recipes/french-omelette","title":"French omelette","summary":"A pale, smooth rolled omelette with a soft, creamy centre, cooked fast in foaming butter and folded into a neat oval on the plate.","cuisine":"French","course":"breakfast","diet":["vegetarian","gluten-free"],"servings":1,"yield":null,"prepMinutes":2,"cookMinutes":3,"restMinutes":0,"totalMinutes":5,"difficulty":"medium","equipment":["20 cm non-stick frying pan","Mixing bowl","Fork","Silicone spatula","Warm plate"],"ingredients":[{"qty":3,"unit":"","item":"eggs","note":"large"},{"qty":15,"unit":"g","item":"unsalted butter"},{"qty":1,"unit":"tsp","item":"chives","note":"finely snipped"},{"qty":null,"unit":"","item":"salt"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Beat the eggs with a pinch of salt and a little pepper using a fork until smooth, with no strands of white left."},{"text":"Set a 20 cm non-stick pan over medium heat and add about two thirds of the butter."},{"text":"When the butter foams and the foam starts to settle, pour in the eggs."},{"text":"Stir quickly with a spatula while shaking the pan back and forth, so the eggs form small, soft curds.","timerMinutes":0.5},{"text":"Stop stirring when the eggs are mostly set but still creamy on top, and smooth them into an even layer."},{"text":"Leave for a few seconds so the base sets without taking on any colour.","timerMinutes":0.25},{"text":"Tilt the pan away from you and fold the near third of the omelette over the middle with the spatula."},{"text":"Slide it to the far edge of the pan and roll it out onto a warm plate so it lands seam side down."},{"text":"Rub the remaining butter over the top for shine, scatter with chives and serve straight away."}],"notes":["A classic French omelette has no brown on the outside. If it colours, the heat is too high.","The inside should still be soft and slightly runny when it reaches the plate, as it keeps cooking for a moment.","For a filled omelette, scatter 30 g of grated gruyere or some sauteed mushrooms across the middle just before folding."],"tags":["eggs","quick","technique","brunch"],"nutritionPerServingEstimate":{"kcal":320,"protein":19,"fat":26,"carbs":1,"fiber":0,"sugar":1,"sodium":210},"image":null,"updated":"2026-11-06"},{"slug":"french-onion-soup","url":"https://cuisine.recipes/recipes/french-onion-soup","title":"French onion soup","summary":"Onions cooked slowly in butter until deep brown, simmered with wine and beef stock, then topped with toasted bread and bubbling Gruyère.","cuisine":"French","course":"soup","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":95,"restMinutes":0,"totalMinutes":115,"difficulty":"medium","equipment":["Large heavy pot","Baking tray","4 ovenproof soup bowls","Ladle"],"ingredients":[{"qty":50,"unit":"g","item":"butter"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":1.2,"unit":"kg","item":"yellow onions","note":"halved and thinly sliced"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":0.5,"unit":"tsp","item":"sugar"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"tbsp","item":"plain flour"},{"qty":150,"unit":"ml","item":"dry white wine"},{"qty":1.5,"unit":"l","item":"beef stock"},{"qty":3,"unit":"sprig","item":"fresh thyme"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":null,"unit":"","item":"black pepper","note":"freshly ground"},{"qty":8,"unit":"slice","item":"baguette","note":"cut about 1.5 cm thick"},{"qty":150,"unit":"g","item":"Gruyère cheese","note":"coarsely grated"}],"steps":[{"text":"Melt the butter with the oil in a large heavy pot over medium heat until the butter foams."},{"text":"Add the onions and salt, stir to coat, then cover and cook until the onions have softened and collapsed.","timerMinutes":15},{"text":"Uncover, add the sugar and cook, stirring every few minutes and scraping the bottom, until the onions are soft, sticky and deep chestnut brown. Lower the heat if they start to catch.","timerMinutes":40},{"text":"Stir in the garlic and cook until fragrant.","timerMinutes":1},{"text":"Sprinkle over the flour and stir until it disappears into the onions.","timerMinutes":2},{"text":"Pour in the wine and scrape up the brown layer on the bottom of the pot, then simmer until the wine has almost gone.","timerMinutes":3},{"text":"Add the stock, thyme and bay leaf, bring to a simmer and cook with the lid ajar.","timerMinutes":30},{"text":"While the soup simmers, lay the baguette slices on a baking tray and toast at 200°C until dry and lightly golden.","timerMinutes":8},{"text":"Remove the thyme stalks and bay leaf, then season the soup with salt and pepper."},{"text":"Heat the grill to high. Set the ovenproof bowls on a baking tray and ladle in the hot soup."},{"text":"Float two toasts on each bowl and pile the Gruyère over the top, covering the bread completely."},{"text":"Grill until the cheese is melted, bubbling and browned in patches, then serve with a warning that the bowls are hot.","timerMinutes":4}],"notes":["The browning cannot be hurried. High heat scorches the onions and makes the soup bitter, so keep it at medium or below and give it the full time.","Comté or Emmental can stand in for Gruyère.","The soup without the bread and cheese keeps for 3 days in the fridge and tastes even better reheated."],"tags":["onion","cheese","winter","make-ahead"],"nutritionPerServingEstimate":{"kcal":580,"protein":26,"fat":27,"carbs":53,"fiber":6,"sugar":17,"sodium":1290},"image":null,"updated":"2026-11-06"},{"slug":"french-toast","url":"https://cuisine.recipes/recipes/french-toast","title":"French toast","summary":"Thick slices of day-old bread soaked in a vanilla and cinnamon custard, then fried in butter until golden outside and soft within.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":"8 slices","prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Shallow dish","Whisk","Large frying pan","Spatula","Baking tray"],"ingredients":[{"qty":4,"unit":"","item":"eggs"},{"qty":240,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":8,"unit":"slice","item":"day-old bread","note":"brioche or white, about 2 cm thick"},{"qty":30,"unit":"g","item":"butter","note":"for frying"},{"qty":null,"unit":"","item":"maple syrup, berries or powdered sugar","note":"to serve"}],"steps":[{"text":"Heat the oven to 100°C and put a baking tray inside to keep the cooked slices warm."},{"text":"Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish until no streaks of egg white remain."},{"text":"Set a large frying pan over medium-low heat and add a knob of butter. Let it melt and foam."},{"text":"Lay 2 or 3 slices of bread in the custard and soak for about 20 seconds on each side, until soaked through but not falling apart."},{"text":"Lift each slice, let the excess drip back into the dish, and lay it in the pan."},{"text":"Fry until the underside is deep golden.","timerMinutes":3},{"text":"Flip and fry until the second side is golden and the center feels set when pressed.","timerMinutes":3},{"text":"Move the slices to the tray in the oven."},{"text":"Repeat with the remaining bread and custard, adding more butter to the pan for each batch."},{"text":"Serve hot with maple syrup, berries or a dusting of powdered sugar."}],"notes":["Slightly stale bread soaks up the custard without turning soggy. If your bread is fresh, dry the slices in a low oven for 10 minutes first.","Keep the heat at medium-low so the custard in the middle cooks before the outside burns."],"tags":["breakfast","brunch","bread","quick"],"nutritionPerServingEstimate":{"kcal":440,"protein":16,"fat":16,"carbs":57,"fiber":3,"sugar":12,"sodium":640},"image":null,"updated":"2026-11-06"},{"slug":"french-vinaigrette","url":"https://cuisine.recipes/recipes/french-vinaigrette","title":"French vinaigrette","summary":"A classic three to one dressing of oil and red wine vinegar, emulsified with Dijon mustard and seasoned with finely chopped shallot.","cuisine":"French","course":"sauce","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":8,"yield":"About 150 ml","prepMinutes":5,"cookMinutes":0,"restMinutes":10,"totalMinutes":15,"difficulty":"easy","equipment":["Small bowl","Small whisk or fork","Jar with a lid for storing"],"ingredients":[{"qty":1,"unit":"","item":"small shallot","note":"very finely chopped"},{"qty":2,"unit":"tbsp","item":"red wine vinegar"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":2,"unit":"tsp","item":"Dijon mustard"},{"qty":90,"unit":"ml","item":"olive oil","note":"or half olive oil and half sunflower oil"},{"qty":null,"unit":"","item":"black pepper","note":"freshly ground, to taste"}],"steps":[{"text":"Put the shallot in a small bowl with the vinegar and salt and stir until the salt dissolves."},{"text":"Leave to stand so the shallot softens and loses its harsh bite.","timerMinutes":10},{"text":"Whisk in the mustard until smooth."},{"text":"Add the oil in a slow trickle, whisking constantly, until the dressing turns thick and creamy."},{"text":"Season with pepper, then dip a lettuce leaf in to taste and add a little more salt or vinegar if needed."},{"text":"Whisk or shake again just before dressing the salad."}],"notes":["Salt dissolves in vinegar but not in oil, so always add it to the vinegar first.","Mustard is what holds the oil and vinegar together. The dressing will separate on standing, so whisk or shake it again before use.","It keeps in a sealed jar in the fridge for up to a week. Olive oil firms up when cold, so let it come to room temperature first."],"tags":["dressing","basics","no-cook","salad"],"nutritionPerServingEstimate":{"kcal":90,"protein":0,"fat":10,"carbs":1,"fiber":0,"sugar":0,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"fresh-spring-rolls","url":"https://cuisine.recipes/recipes/fresh-spring-rolls","title":"Fresh spring rolls","summary":"Soft rice paper rolls packed with prawns, rice vermicelli, crisp lettuce and fresh herbs, served with a rich peanut and hoisin dipping sauce.","cuisine":"Vietnamese","course":"snack","diet":["dairy-free"],"servings":4,"yield":"12 rolls","prepMinutes":40,"cookMinutes":10,"restMinutes":0,"totalMinutes":50,"difficulty":"medium","equipment":["Medium saucepan","Small saucepan","Colander","Wide shallow dish","Damp tea towel"],"ingredients":[{"qty":300,"unit":"g","item":"raw king prawns","note":"peeled and deveined"},{"qty":100,"unit":"g","item":"rice vermicelli"},{"qty":12,"unit":"","item":"round rice paper wrappers","note":"about 22 cm across"},{"qty":120,"unit":"g","item":"soft lettuce leaves","note":"such as little gem, torn"},{"qty":0.5,"unit":"","item":"cucumber","note":"cut into matchsticks"},{"qty":1,"unit":"","item":"carrot","note":"cut into matchsticks"},{"qty":20,"unit":"g","item":"mint","note":"leaves picked"},{"qty":20,"unit":"g","item":"coriander","note":"leaves picked"},{"qty":24,"unit":"","item":"garlic chive stalks","note":"optional"},{"qty":1,"unit":"tsp","item":"vegetable oil"},{"qty":1,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":4,"unit":"tbsp","item":"hoisin sauce"},{"qty":2,"unit":"tbsp","item":"smooth peanut butter"},{"qty":4,"unit":"tbsp","item":"water"},{"qty":1,"unit":"tbsp","item":"lime juice"},{"qty":1,"unit":"tbsp","item":"roasted peanuts","note":"crushed"},{"qty":1,"unit":"","item":"red chili","note":"finely sliced"}],"steps":[{"text":"Bring a pan of water to the boil, add the prawns and simmer until pink and curled.","timerMinutes":2},{"text":"Drain the prawns, cool them under cold water and slice each one in half lengthwise."},{"text":"Cook the vermicelli in boiling water until just tender, then rinse in cold water and drain well.","timerMinutes":4},{"text":"For the sauce, fry the garlic in the oil in the small saucepan until pale golden.","timerMinutes":1},{"text":"Stir in the hoisin, peanut butter and water and simmer, stirring, until smooth and glossy.","timerMinutes":2},{"text":"Take the sauce off the heat, stir in the lime juice and pour into small bowls. Top with the peanuts and chili."},{"text":"Fill a wide dish with warm water and lay a damp tea towel on the work surface."},{"text":"Dip a rice paper wrapper in the water for a few seconds until just flexible, then lay it flat on the towel."},{"text":"Lay a piece of lettuce on the lower third, then add a small pile of vermicelli, carrot, cucumber, mint and coriander."},{"text":"Fold the bottom edge up over the filling and roll once, tucking it in tightly."},{"text":"Lay 3 prawn halves, cut side up, along the paper above the roll, fold in the sides and add 2 chive stalks so they poke out of one end."},{"text":"Roll up firmly to seal, then repeat with the remaining wrappers and serve with the sauce."}],"notes":["The wrappers keep softening after they leave the water, so a quick dip is enough. Soaked too long, they tear.","Cover finished rolls with a damp towel and eat them within a few hours. In the fridge the rice paper turns tough."],"tags":["prawns","rolls","no cook","party food"],"nutritionPerServingEstimate":{"kcal":380,"protein":22,"fat":8,"carbs":57,"fiber":4,"sugar":8,"sodium":540},"image":null,"updated":"2026-11-06"},{"slug":"full-english-breakfast","url":"https://cuisine.recipes/recipes/full-english-breakfast","title":"Full English breakfast","summary":"Sausages, bacon, black pudding, fried eggs, mushrooms, tomatoes and beans with buttered toast, cooked in order so it all arrives hot.","cuisine":"British","course":"breakfast","diet":[],"servings":2,"yield":null,"prepMinutes":5,"cookMinutes":35,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Large frying pan","Small saucepan","Ovenproof plate","Toaster","Tongs"],"ingredients":[{"qty":4,"unit":"","item":"pork sausages"},{"qty":4,"unit":"","item":"rashers back bacon"},{"qty":2,"unit":"slice","item":"black pudding","note":"about 1.5 cm thick"},{"qty":2,"unit":"","item":"tomatoes","note":"halved"},{"qty":150,"unit":"g","item":"flat mushrooms","note":"thickly sliced"},{"qty":200,"unit":"g","item":"baked beans","note":"half a tin"},{"qty":2,"unit":"","item":"eggs"},{"qty":2,"unit":"slice","item":"white bread"},{"qty":15,"unit":"g","item":"butter"},{"qty":2,"unit":"tbsp","item":"sunflower oil","note":"most stays in the pan"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 100°C and put a large ovenproof plate inside to keep everything warm as it cooks."},{"text":"Heat 1 tablespoon of oil in a large frying pan over medium heat and fry the sausages, turning often, until browned and cooked through.","timerMinutes":15},{"text":"Add the bacon around the sausages and fry until the fat is golden and the edges crisp. Move the sausages and bacon to the oven.","timerMinutes":5},{"text":"Fry the black pudding and the tomatoes, cut side down, in the fat, turning the pudding once, until the tomatoes soften and char.","timerMinutes":4},{"text":"Move them to the oven, add the remaining oil and fry the mushrooms until golden. Season.","timerMinutes":5},{"text":"Meanwhile, warm the beans in a small pan, stirring now and then.","timerMinutes":4},{"text":"Toast the bread and butter it."},{"text":"Wipe out the frying pan, add a little oil and fry the eggs over medium-low heat, spooning hot fat over the yolks until the whites set.","timerMinutes":3},{"text":"Arrange everything on warm plates and serve at once."}],"notes":["For fried bread instead of toast, fry the slices in the bacon fat until crisp and golden on both sides.","Regional versions add hash browns, potato scones in Scotland, or soda and potato breads in Northern Ireland.","The order matters: the slowest items go first and the eggs last, with the low oven holding the rest."],"tags":["breakfast","brunch","weekend","fry-up"],"nutritionPerServingEstimate":{"kcal":1220,"protein":51,"fat":90,"carbs":55,"fiber":7,"sugar":16,"sodium":2500},"image":null,"updated":"2026-11-06"},{"slug":"gambas-al-ajillo","url":"https://cuisine.recipes/recipes/gambas-al-ajillo","title":"Gambas al ajillo","summary":"Raw prawns cooked quickly in sizzling olive oil with plenty of sliced garlic and dried chili, finished with parsley and served with bread for dipping.","cuisine":"Spanish","course":"snack","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":6,"restMinutes":0,"totalMinutes":21,"difficulty":"easy","equipment":["Wide shallow pan or terracotta dish","Wooden spoon"],"ingredients":[{"qty":400,"unit":"g","item":"raw king prawns","note":"peeled and deveined"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":120,"unit":"ml","item":"extra virgin olive oil"},{"qty":6,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":2,"unit":"","item":"small dried red chilies","note":"broken in half"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":200,"unit":"g","item":"crusty bread","note":"to serve"}],"steps":[{"text":"Pat the prawns dry with kitchen paper and season them with the salt."},{"text":"Put the oil, garlic and chilies in a wide shallow pan over medium-low heat."},{"text":"Heat gently until the garlic sizzles and turns pale gold at the edges.","timerMinutes":3},{"text":"Turn the heat up to high and add the prawns in a single layer."},{"text":"Cook, turning once, until the prawns are pink and just curled.","timerMinutes":2},{"text":"Take the pan off the heat and stir in the lemon juice and parsley."},{"text":"Serve at once, still sizzling in the pan, with bread for mopping up the oil."}],"notes":["The prawns are done when opaque all the way through and curled into a loose C. A tight O means they are overcooked.","Some cooks add a splash of dry sherry or brandy with the prawns for extra depth."],"tags":["tapas","prawns","seafood","quick","garlic"],"nutritionPerServingEstimate":{"kcal":410,"protein":26,"fat":22,"carbs":28,"fiber":1,"sugar":2,"sodium":420},"image":null,"updated":"2026-11-06"},{"slug":"garlic-bread","url":"https://cuisine.recipes/recipes/garlic-bread","title":"Garlic bread","summary":"A baguette sliced almost through, filled with soft garlic and parsley butter, wrapped in foil and baked until hot, then crisped in the open oven.","cuisine":"Italian-American","course":"side","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":18,"restMinutes":0,"totalMinutes":28,"difficulty":"easy","equipment":["Bread knife","Small mixing bowl","Kitchen foil","Baking tray"],"ingredients":[{"qty":1,"unit":"","item":"baguette","note":"about 250 g"},{"qty":100,"unit":"g","item":"butter","note":"softened"},{"qty":3,"unit":"clove","item":"garlic","note":"crushed or finely grated"},{"qty":2,"unit":"tbsp","item":"parsley","note":"finely chopped"},{"qty":1,"unit":"pinch","item":"salt"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Beat the soft butter, garlic, parsley and salt together in a small bowl until evenly mixed."},{"text":"Cut the baguette into slices about 2.5 cm thick, stopping just before the bottom crust so the loaf holds together."},{"text":"Spread the garlic butter generously into each cut, on both sides, and smear any left over across the top."},{"text":"Wrap the loaf loosely in foil and set it on a baking tray."},{"text":"Bake until the butter has melted into the bread and the loaf is hot through.","timerMinutes":12},{"text":"Open the foil to expose the top and bake until the crust is golden and crisp.","timerMinutes":5},{"text":"Pull apart at the table and serve hot."}],"notes":["Using salted butter and fresh garlic gives the fullest flavour. Grated garlic spreads more evenly than chopped.","Wrapped in foil and frozen before baking, the loaf keeps for up to 3 months. Bake from frozen, allowing about 10 minutes more.","For a cheesy version, scatter grated mozzarella over the top when you open the foil."],"tags":["bread","garlic","quick","family"],"nutritionPerServingEstimate":{"kcal":240,"protein":5,"fat":15,"carbs":22,"fiber":1,"sugar":2,"sodium":360},"image":null,"updated":"2026-11-06"},{"slug":"garlic-green-beans","url":"https://cuisine.recipes/recipes/garlic-green-beans","title":"Garlic green beans","summary":"Green beans blanched until just tender, then tossed in a hot pan with butter, sliced garlic and a squeeze of lemon for a quick, bright side.","cuisine":"American","course":"side","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":15,"restMinutes":0,"totalMinutes":25,"difficulty":"easy","equipment":["Large saucepan","Colander","Large bowl of iced water","Large frying pan"],"ingredients":[{"qty":500,"unit":"g","item":"green beans","note":"trimmed"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":25,"unit":"g","item":"butter"},{"qty":3,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":2,"unit":"tsp","item":"lemon juice"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Bring a large saucepan of well salted water to the boil.","timerMinutes":6},{"text":"Add the green beans and cook until bright green and tender but still with a slight snap.","timerMinutes":4},{"text":"Drain and plunge them into iced water to stop the cooking, then drain again and pat dry."},{"text":"Heat the oil and butter in a large frying pan over medium heat until the butter foams."},{"text":"Add the garlic and cook, stirring, until it turns pale gold at the edges.","timerMinutes":1},{"text":"Add the beans and toss until they are hot through and glossy with the garlic butter.","timerMinutes":3},{"text":"Take off the heat, squeeze over the lemon juice and season with salt and pepper."},{"text":"Serve straight away."}],"notes":["Watch the garlic closely. It goes from golden to bitter in seconds, so have the beans ready before it goes in.","The beans can be blanched and chilled up to a day ahead, then finished in the pan just before serving.","A handful of toasted flaked almonds turns this into green beans amandine."],"tags":["green beans","quick","weeknight","holiday"],"nutritionPerServingEstimate":{"kcal":120,"protein":2,"fat":9,"carbs":10,"fiber":3,"sugar":4,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"gazpacho","url":"https://cuisine.recipes/recipes/gazpacho","title":"Gazpacho","summary":"A chilled Andalusian soup of ripe tomato, cucumber and green pepper, blended smooth with bread, garlic, sherry vinegar and olive oil.","cuisine":"Spanish","course":"soup","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":0,"restMinutes":120,"totalMinutes":140,"difficulty":"easy","equipment":["Blender","Fine sieve","Large bowl"],"ingredients":[{"qty":50,"unit":"g","item":"day-old white bread","note":"crusts removed"},{"qty":1,"unit":"kg","item":"very ripe tomatoes","note":"cored and roughly chopped"},{"qty":0.5,"unit":"","item":"cucumber","note":"peeled and chopped, plus a little extra diced to serve"},{"qty":1,"unit":"","item":"small green bell pepper","note":"seeded and chopped"},{"qty":1,"unit":"clove","item":"garlic","note":"peeled"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"tbsp","item":"sherry vinegar"},{"qty":80,"unit":"ml","item":"extra virgin olive oil","note":"plus a little to serve"},{"qty":100,"unit":"ml","item":"cold water","note":"optional, to thin"}],"steps":[{"text":"Tear the bread into pieces and soak in a little cold water until soft."},{"text":"Squeeze the bread to remove most of the water and put it in the blender."},{"text":"Add the tomatoes, cucumber, green pepper, garlic, salt and vinegar."},{"text":"Blend on high until completely smooth, with no flecks of skin visible."},{"text":"With the motor running, pour in the oil in a thin stream. The soup turns paler and creamy as it emulsifies."},{"text":"Press the soup through a fine sieve into a large bowl, pushing hard on the solids, and discard what stays behind."},{"text":"Taste and adjust the salt and vinegar. Stir in some cold water if the soup is thicker than single cream."},{"text":"Cover and chill until very cold.","timerMinutes":120},{"text":"Stir, then pour into chilled bowls or glasses and finish with diced cucumber and a thread of olive oil."}],"notes":["The soup depends on the tomatoes. Use the ripest, reddest ones you can find, and let them sit at room temperature rather than in the fridge before using.","For a gluten-free gazpacho, leave out the bread. The soup will be a little thinner.","Gazpacho keeps well for 2 days in the fridge. Stir before serving, as it can separate slightly."],"tags":["tomato","chilled","no-cook","summer"],"nutritionPerServingEstimate":{"kcal":250,"protein":4,"fat":19,"carbs":19,"fiber":4,"sugar":8,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"gingerbread-biscuits","url":"https://cuisine.recipes/recipes/gingerbread-biscuits","title":"Gingerbread biscuits","summary":"Crisp, warmly spiced biscuits made with golden syrup and ground ginger, cut into shapes and finished with simple white icing.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":20,"yield":"about 20 biscuits","prepMinutes":30,"cookMinutes":22,"restMinutes":60,"totalMinutes":112,"difficulty":"easy","equipment":["Two baking trays","Baking paper","Large mixing bowl","Rolling pin","Biscuit cutters","Wire rack","Small piping bag"],"ingredients":[{"qty":350,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":2,"unit":"tsp","item":"ground ginger"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":100,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":175,"unit":"g","item":"light brown sugar"},{"qty":1,"unit":"","item":"egg","note":"medium"},{"qty":4,"unit":"tbsp","item":"golden syrup"},{"qty":100,"unit":"g","item":"icing sugar","note":"sifted, for decorating"},{"qty":1,"unit":"tbsp","item":"water","note":"for the icing"}],"steps":[{"text":"Mix the flour, bicarbonate of soda, ginger and cinnamon in a large bowl."},{"text":"Rub in the butter with your fingertips until the mix looks like fine breadcrumbs, then stir in the brown sugar."},{"text":"Beat the egg with the golden syrup, pour it into the bowl and mix to a dough."},{"text":"Knead briefly until smooth, then flatten into a disc, wrap and chill until firm.","timerMinutes":30},{"text":"Heat the oven to 180°C and line two baking trays with baking paper."},{"text":"Roll the dough out on a lightly floured surface to about 5 mm thick."},{"text":"Cut out shapes and lift them onto the trays, leaving a little space between them. Reroll the trimmings once."},{"text":"Bake one tray at a time until golden and slightly darker at the edges.","timerMinutes":11},{"text":"Bake the second tray in the same way.","timerMinutes":11},{"text":"Leave the biscuits on the trays to firm up, then move them to a wire rack to cool completely.","timerMinutes":30},{"text":"Stir the icing sugar with just enough water to make a thick paste that holds its shape."},{"text":"Pipe faces, buttons or outlines onto the cold biscuits and leave the icing to set."}],"notes":["The biscuits are soft when they come out and crisp up as they cool, so do not wait for them to harden in the oven.","For a darker, stronger flavour, replace 1 tablespoon of the golden syrup with black treacle.","Un-iced biscuits keep for a week in an airtight tin."],"tags":["biscuits","ginger","christmas","kids","cut-out"],"nutritionPerServingEstimate":{"kcal":170,"protein":2,"fat":4,"carbs":31,"fiber":1,"sugar":17,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"glazed-parsnips","url":"https://cuisine.recipes/recipes/glazed-parsnips","title":"Glazed parsnips","summary":"Parsnips roasted in olive oil until golden and tender, then coated in butter and maple syrup and returned to the oven to turn sticky.","cuisine":"British","course":"side","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large saucepan","Colander","Large roasting tray","Small saucepan"],"ingredients":[{"qty":1,"unit":"kg","item":"parsnips","note":"peeled"},{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":25,"unit":"g","item":"butter"},{"qty":3,"unit":"tbsp","item":"maple syrup"},{"qty":3,"unit":"sprig","item":"thyme","note":"leaves picked"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Heat the oven to 200°C and put the oil in a large roasting tray to heat up."},{"text":"Cut the parsnips into quarters lengthways and cut out any woody core from the thick ends."},{"text":"Cook them in a pan of boiling salted water until the edges just begin to soften.","timerMinutes":4},{"text":"Drain well and leave in the colander to steam dry.","timerMinutes":2},{"text":"Tip the parsnips into the hot oil, turn them to coat and season with salt and pepper."},{"text":"Roast until golden and tender, turning once halfway.","timerMinutes":30},{"text":"Meanwhile, melt the butter with the maple syrup in a small saucepan."},{"text":"Pour the maple butter over the parsnips, scatter over the thyme and toss to coat."},{"text":"Roast again until the glaze is bubbling and the edges are dark and sticky.","timerMinutes":8},{"text":"Serve hot, spooning over any glaze left in the tray."}],"notes":["Parboiling gives the parsnips a fluffy inside and rough edges that catch the glaze. You can skip it and add 10 minutes to the roasting time.","Honey works in place of maple syrup, giving a slightly more floral flavour.","Parboil and chill them up to a day ahead, then roast from cold, allowing a few extra minutes."],"tags":["parsnips","roast","christmas","sunday-lunch"],"nutritionPerServingEstimate":{"kcal":230,"protein":2,"fat":11,"carbs":34,"fiber":7,"sugar":13,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"gnocchi-with-sage-butter","url":"https://cuisine.recipes/recipes/gnocchi-with-sage-butter","title":"Gnocchi with sage butter","summary":"Light potato gnocchi made from baked floury potatoes and a little flour, tossed in nutty browned butter with crisp sage leaves and parmesan.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":40,"cookMinutes":75,"restMinutes":0,"totalMinutes":115,"difficulty":"medium","equipment":["Potato ricer","Bench scraper","Floured tray","Large pot","Large frying pan","Slotted spoon"],"ingredients":[{"qty":1,"unit":"kg","item":"floury potatoes","note":"of similar size, unpeeled"},{"qty":200,"unit":"g","item":"plain flour","note":"plus extra for dusting"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":100,"unit":"g","item":"unsalted butter"},{"qty":20,"unit":"","item":"sage leaves"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Heat the oven to 200°C. Prick the potatoes and bake them directly on the oven shelf until completely tender all the way through.","timerMinutes":60},{"text":"While they are still hot, halve the potatoes, scoop out the flesh and pass it through a ricer onto a floured worktop."},{"text":"Spread the potato out to let the steam escape and leave it until just warm.","timerMinutes":10},{"text":"Sprinkle over the salt and most of the flour, add the egg yolk and bring it together with your fingertips into a soft dough that barely sticks."},{"text":"Knead very briefly, no more than 30 seconds, adding the rest of the flour only if the dough is still sticky."},{"text":"Cut the dough into 6 pieces and roll each on a floured surface into a rope about 2 cm thick."},{"text":"Cut the ropes into 2 cm pieces. Roll each over the back of a fork for ridges if you like, then lay them on a floured tray."},{"text":"Bring a large pot of salted water to the boil."},{"text":"Melt the butter in a large frying pan over medium heat with the sage and cook until the butter smells nutty and turns light brown, and the leaves are crisp.","timerMinutes":3},{"text":"Cook the gnocchi in batches. When they float to the surface, give them 30 seconds more, then lift them into the butter with a slotted spoon.","timerMinutes":2},{"text":"Add a splash of the cooking water and toss gently over low heat until the gnocchi are glazed."},{"text":"Serve with the parmesan and a grind of black pepper."}],"notes":["Use as little flour and handling as you can. Overworked dough makes heavy, rubbery gnocchi.","Cook one gnocchi as a test before shaping them all. If it falls apart, knead a little more flour into the dough.","To freeze, open-freeze them on the tray, then bag them. Cook from frozen, allowing a minute longer."],"tags":["potato","gnocchi","pasta","sage"],"nutritionPerServingEstimate":{"kcal":630,"protein":16,"fat":25,"carbs":85,"fiber":7,"sugar":2,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"granola","url":"https://cuisine.recipes/recipes/granola","title":"Granola","summary":"Crunchy baked oat clusters with almonds and pumpkin seeds, sweetened with maple syrup and brown sugar, then tossed with raisins once cool.","cuisine":"American","course":"breakfast","diet":["vegetarian","vegan","dairy-free"],"servings":15,"yield":"about 750 g (15 servings)","prepMinutes":10,"cookMinutes":40,"restMinutes":30,"totalMinutes":80,"difficulty":"easy","equipment":["Large baking tray","Baking paper","Large mixing bowl","Small saucepan","Spatula","Airtight jar"],"ingredients":[{"qty":300,"unit":"g","item":"rolled oats"},{"qty":100,"unit":"g","item":"almonds","note":"roughly chopped"},{"qty":50,"unit":"g","item":"pumpkin seeds"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":60,"unit":"ml","item":"sunflower oil"},{"qty":100,"unit":"ml","item":"maple syrup"},{"qty":50,"unit":"g","item":"light brown sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":100,"unit":"g","item":"raisins"}],"steps":[{"text":"Heat the oven to 150°C and line a large baking tray with baking paper."},{"text":"Mix the oats, almonds, pumpkin seeds, cinnamon and salt in a large bowl."},{"text":"Warm the oil, maple syrup and brown sugar in a small pan, stirring until the sugar dissolves, then stir in the vanilla.","timerMinutes":2},{"text":"Pour the warm syrup over the dry ingredients and stir until every flake is evenly coated."},{"text":"Spread the mixture over the tray in an even layer and press it down lightly with the spatula."},{"text":"Bake, then stir, moving the browner edges into the middle and the paler centre to the edges.","timerMinutes":15},{"text":"Spread it out again and bake, then stir once more.","timerMinutes":15},{"text":"Bake until deep golden and fragrant. It will still feel a little soft but crisps as it cools.","timerMinutes":8},{"text":"Leave on the tray without stirring until completely cold, so it sets into crunchy clusters.","timerMinutes":30},{"text":"Break into clusters, mix in the raisins and store in an airtight jar."}],"notes":["Add dried fruit only after baking. In the oven it turns hard and bitter.","For bigger clusters, press the mixture down firmly before the last bake and do not stir it again.","Kept airtight, granola stays crisp for about 3 weeks."],"tags":["oats","make ahead","breakfast","crunchy"],"nutritionPerServingEstimate":{"kcal":220,"protein":5,"fat":10,"carbs":30,"fiber":3,"sugar":13,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"gratin-dauphinois","url":"https://cuisine.recipes/recipes/gratin-dauphinois","title":"Gratin dauphinois","summary":"Thinly sliced potatoes simmered in garlicky cream and milk, then baked slowly until meltingly tender with a golden, bubbling top.","cuisine":"French","course":"side","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":85,"restMinutes":10,"totalMinutes":115,"difficulty":"easy","equipment":["Shallow baking dish, about 2 litres","Mandoline or sharp knife","Large saucepan"],"ingredients":[{"qty":1.2,"unit":"kg","item":"floury or all-round potatoes","note":"peeled"},{"qty":300,"unit":"ml","item":"double cream"},{"qty":300,"unit":"ml","item":"whole milk"},{"qty":2,"unit":"clove","item":"garlic","note":"1 halved, 1 crushed"},{"qty":20,"unit":"g","item":"butter","note":"softened"},{"qty":0.25,"unit":"tsp","item":"nutmeg","note":"freshly grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 160°C. Rub the inside of the dish with the cut garlic clove, then grease it well with half the butter."},{"text":"Slice the potatoes about 3 mm thick. Do not rinse them, as their starch thickens the sauce."},{"text":"Put the cream, milk, crushed garlic, nutmeg, 1 teaspoon of salt and plenty of pepper in a large pan and bring to a simmer."},{"text":"Add the potato slices and simmer gently, turning them carefully with a spatula so they do not stick, until the liquid has thickened slightly.","timerMinutes":8},{"text":"Tip everything into the dish and press the potatoes into an even layer, arranging the top slices neatly."},{"text":"Dot the surface with the rest of the butter."},{"text":"Bake until deep golden on top and a knife slides through the potatoes with no resistance.","timerMinutes":75},{"text":"Leave to settle for 10 minutes before serving, so the cream firms up.","timerMinutes":10}],"notes":["The classic gratin from the Dauphiné has no cheese. The creamy, golden top comes from the starch and the cream alone.","Slices of even thickness cook at the same rate. A mandoline makes quick work of it, but always use the guard.","To make ahead, bake, cool and chill it, then reheat covered with foil at 170°C for 30 minutes."],"tags":["potatoes","side","make-ahead","sunday lunch"],"nutritionPerServingEstimate":{"kcal":420,"protein":6,"fat":29,"carbs":36,"fiber":4,"sugar":5,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"greek-salad","url":"https://cuisine.recipes/recipes/greek-salad","title":"Greek salad","summary":"Chunky tomatoes, cucumber, onion, green pepper and olives dressed with olive oil and oregano, with a whole slab of feta laid on top.","cuisine":"Greek","course":"salad","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":0,"restMinutes":0,"totalMinutes":15,"difficulty":"easy","equipment":["Chopping board","Sharp knife","Wide shallow serving bowl"],"ingredients":[{"qty":4,"unit":"","item":"ripe tomatoes"},{"qty":1,"unit":"","item":"cucumber"},{"qty":0.5,"unit":"","item":"red onion","note":"thinly sliced"},{"qty":1,"unit":"","item":"green bell pepper"},{"qty":100,"unit":"g","item":"Kalamata olives","note":"unpitted"},{"qty":200,"unit":"g","item":"feta","note":"in one block"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tbsp","item":"red wine vinegar"},{"qty":80,"unit":"ml","item":"extra virgin olive oil"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Core the tomatoes and cut them into large, uneven wedges."},{"text":"Peel the cucumber in stripes, halve it lengthways and cut into thick half-moons."},{"text":"Slice the red onion into thin half-rings."},{"text":"Seed the green pepper and cut it into thin rings."},{"text":"Combine the tomatoes, cucumber, onion, pepper and olives in a wide shallow bowl."},{"text":"Season lightly with salt, sprinkle over the vinegar and toss gently with your hands."},{"text":"Lay the block of feta on top of the vegetables."},{"text":"Crumble the oregano between your fingers over the feta and salad."},{"text":"Pour the olive oil over everything and serve, with bread to mop up the juices."}],"notes":["There is no lettuce in a traditional Greek village salad. The juices from the tomatoes and the oil form the dressing.","Salt the vegetables lightly, since the feta and olives are already salty.","Make it just before serving. Once cut and salted, the tomatoes release their juice and the cucumber softens."],"tags":["salad","feta","summer","no-cook"],"nutritionPerServingEstimate":{"kcal":370,"protein":10,"fat":32,"carbs":15,"fiber":4,"sugar":9,"sodium":730},"image":null,"updated":"2026-11-06"},{"slug":"guacamole","url":"https://cuisine.recipes/recipes/guacamole","title":"Guacamole","summary":"Ripe avocado mashed with a paste of onion, green chili, cilantro and salt, sharpened with lime juice and left pleasantly chunky.","cuisine":"Mexican","course":"snack","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":0,"restMinutes":0,"totalMinutes":15,"difficulty":"easy","equipment":["Molcajete or mixing bowl","Fork","Sharp knife"],"ingredients":[{"qty":30,"unit":"g","item":"white onion","note":"finely chopped"},{"qty":1,"unit":"","item":"serrano or jalapeño chili","note":"finely chopped, seeds in for more heat"},{"qty":15,"unit":"g","item":"cilantro","note":"leaves and tender stems, chopped"},{"qty":0.75,"unit":"tsp","item":"salt"},{"qty":3,"unit":"","item":"ripe avocados","note":"Hass type"},{"qty":2,"unit":"tbsp","item":"lime juice","note":"about 1 lime"},{"qty":1,"unit":"","item":"small tomato","note":"optional, seeded and diced"}],"steps":[{"text":"Set aside a spoonful of the chopped cilantro for the top."},{"text":"Put the onion, chili, the rest of the cilantro and the salt in a molcajete or bowl."},{"text":"Grind with the pestle or press with a fork until you have a rough, juicy paste."},{"text":"Halve the avocados, remove the stones and scoop the flesh into the bowl."},{"text":"Mash with a fork, leaving some small chunks for texture."},{"text":"Stir in the lime juice."},{"text":"Fold in the tomato, if using."},{"text":"Taste and add more salt or lime until the flavor is bright."},{"text":"Scatter over the reserved cilantro and serve right away with tortilla chips."}],"notes":["A ripe avocado yields to gentle pressure near the stem end. Hard avocados will not mash smoothly, and very soft ones with brown flesh taste stale.","To hold it for an hour or two, press plastic wrap directly onto the surface to keep air off and slow browning."],"tags":["avocado","dip","no-cook","party"],"nutritionPerServingEstimate":{"kcal":170,"protein":3,"fat":15,"carbs":11,"fiber":7,"sugar":2,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"gyoza","url":"https://cuisine.recipes/recipes/gyoza","title":"Gyoza","summary":"Pan-fried Japanese dumplings filled with pork, cabbage and garlic chives, steamed tender on top and crisp and golden underneath.","cuisine":"Japanese","course":"snack","diet":["dairy-free"],"servings":6,"yield":"30 dumplings","prepMinutes":45,"cookMinutes":20,"restMinutes":20,"totalMinutes":85,"difficulty":"medium","equipment":["Large non-stick frying pan with a lid","Sieve","Mixing bowl","Baking tray","Small bowl"],"ingredients":[{"qty":200,"unit":"g","item":"napa cabbage","note":"finely chopped"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the cabbage"},{"qty":250,"unit":"g","item":"pork mince"},{"qty":30,"unit":"g","item":"garlic chives","note":"finely chopped, or the green parts of 3 spring onions"},{"qty":2,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":10,"unit":"g","item":"fresh ginger","note":"finely grated"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the filling"},{"qty":1,"unit":"tbsp","item":"sake"},{"qty":2,"unit":"tsp","item":"sesame oil","note":"1 tsp for the filling, 1 tsp to finish"},{"qty":1,"unit":"tsp","item":"cornflour"},{"qty":0.25,"unit":"tsp","item":"ground white pepper"},{"qty":30,"unit":"","item":"round gyoza wrappers","note":"about 9 cm across"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":200,"unit":"ml","item":"water","note":"for steaming"},{"qty":3,"unit":"tbsp","item":"soy sauce","note":"for the dipping sauce"},{"qty":3,"unit":"tbsp","item":"rice vinegar"},{"qty":1,"unit":"tsp","item":"chili oil","note":"optional"}],"steps":[{"text":"Toss the cabbage with the salt in a sieve and leave it to soften and release its water.","timerMinutes":20},{"text":"Squeeze the cabbage hard, a handful at a time, until no more water runs out."},{"text":"Put the cabbage, pork, chives, garlic, ginger, 1 tbsp soy sauce, sake, 1 tsp sesame oil, cornflour and white pepper in a bowl."},{"text":"Mix and knead with your hand until the filling turns pale and sticky and holds together in one mass."},{"text":"Hold a wrapper in your palm, put a heaped teaspoon of filling in the centre and wet half the rim with a fingertip dipped in water."},{"text":"Fold the wrapper over the filling and make 5 or 6 pleats along the front edge, pressing each one against the flat back to seal."},{"text":"Set each dumpling on a lightly floured tray, flat side down, and keep them covered with a tea towel while you fill the rest."},{"text":"Heat 1 tbsp of the vegetable oil in the frying pan over medium heat and stand half the gyoza in it in neat rows."},{"text":"Fry until the bottoms are pale golden.","timerMinutes":2},{"text":"Pour in 100 ml of the water, cover straight away and steam until the wrappers look translucent and most of the water has gone.","timerMinutes":5},{"text":"Uncover and keep frying until the last of the water evaporates and the bottoms are crisp and deep golden.","timerMinutes":2},{"text":"Drizzle half the remaining sesame oil around the edge, then turn the gyoza out onto a plate, crisp side up. Cook the second batch the same way."},{"text":"Stir the dipping sauce soy sauce, rice vinegar and chili oil together and serve with the hot gyoza."}],"notes":["Uncooked gyoza freeze well. Freeze them on the tray, then bag them and cook from frozen, adding 2 minutes to the steaming time.","Keep the wrappers covered while you work. Dry edges will not seal and the dumplings split in the pan."],"tags":["dumplings","pork","party food"],"nutritionPerServingEstimate":{"kcal":280,"protein":12,"fat":16,"carbs":21,"fiber":1,"sugar":1,"sodium":790},"image":null,"updated":"2026-11-06"},{"slug":"hard-boiled-eggs","url":"https://cuisine.recipes/recipes/hard-boiled-eggs","title":"Hard-boiled eggs","summary":"Eggs lowered into simmering water and timed for firm, bright yellow yolks, then chilled in iced water so they peel cleanly every time.","cuisine":"British","course":"snack","diet":["vegetarian","gluten-free","dairy-free"],"servings":6,"yield":"6 eggs","prepMinutes":2,"cookMinutes":15,"restMinutes":10,"totalMinutes":27,"difficulty":"easy","equipment":["Saucepan","Slotted spoon","Large bowl"],"ingredients":[{"qty":6,"unit":"","item":"eggs","note":"large, straight from the fridge"},{"qty":null,"unit":"","item":"water","note":"enough to cover the eggs by 2 cm"},{"qty":null,"unit":"","item":"ice","note":"for the cooling bath"}],"steps":[{"text":"Bring a saucepan of water, deep enough to cover the eggs by 2 cm, to a rolling boil.","timerMinutes":5},{"text":"Turn the heat down to a steady simmer and lower the eggs in gently, one at a time, on a slotted spoon."},{"text":"Simmer for 10 minutes for firm yolks that are set right through.","timerMinutes":10},{"text":"Meanwhile, fill a large bowl with cold water and plenty of ice."},{"text":"Lift the eggs straight into the iced water and leave until cold to the centre.","timerMinutes":10},{"text":"Tap each egg all over on the worktop to crack the shell finely."},{"text":"Peel under a thin stream of cold water, starting at the wide end where the air pocket sits."},{"text":"Use straight away, or keep the eggs in a covered container in the fridge."}],"notes":["For yolks that are set but still slightly fudgy in the middle, simmer for 8 minutes instead of 10.","A grey-green ring around the yolk means the egg was overcooked or cooled too slowly. It is harmless but avoidable with the iced water.","Unpeeled hard-boiled eggs keep for up to a week in the fridge. Eggs a week or two old peel more easily than very fresh ones."],"tags":["eggs","basics","make ahead","packed lunch"],"nutritionPerServingEstimate":{"kcal":70,"protein":6,"fat":5,"carbs":0,"fiber":0,"sugar":0,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"harira","url":"https://cuisine.recipes/recipes/harira","title":"Harira","summary":"A hearty Moroccan soup of lamb, lentils, chickpeas and tomato, fragrant with ginger, cinnamon and fresh herbs and thickened until silky.","cuisine":"Moroccan","course":"soup","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":85,"restMinutes":0,"totalMinutes":105,"difficulty":"medium","equipment":["Large soup pot with a lid","Jug","Whisk"],"ingredients":[{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":300,"unit":"g","item":"boneless lamb shoulder","note":"cut into 1.5 cm dice"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"with leaves, finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":1,"unit":"tsp","item":"ground turmeric"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":30,"unit":"g","item":"fresh coriander","note":"chopped, divided"},{"qty":30,"unit":"g","item":"flat-leaf parsley","note":"chopped, divided"},{"qty":400,"unit":"g","item":"canned chopped tomatoes"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":100,"unit":"g","item":"brown or green lentils","note":"rinsed"},{"qty":1.8,"unit":"l","item":"water"},{"qty":2,"unit":"tsp","item":"salt"},{"qty":1,"unit":"can","item":"chickpeas","note":"400 g, drained and rinsed"},{"qty":50,"unit":"g","item":"vermicelli","note":"broken into short pieces"},{"qty":40,"unit":"g","item":"plain flour"},{"qty":200,"unit":"ml","item":"cold water","note":"for the flour"},{"qty":1,"unit":"","item":"lemon","note":"cut into wedges, to serve"}],"steps":[{"text":"Heat the oil in a large soup pot over medium heat. Add the lamb, onion, celery and garlic and cook, stirring, until the onion softens.","timerMinutes":8},{"text":"Stir in the ginger, turmeric, cinnamon, pepper and half the herbs.","timerMinutes":1},{"text":"Add the tomatoes and tomato paste and cook, stirring, until slightly thickened.","timerMinutes":5},{"text":"Add the lentils, water and salt and bring to the boil, skimming off any foam."},{"text":"Partly cover and simmer until the lamb is tender and the lentils are soft.","timerMinutes":45},{"text":"Add the chickpeas and simmer.","timerMinutes":10},{"text":"Add the vermicelli and cook until just tender.","timerMinutes":5},{"text":"Whisk the flour into the cold water in a jug until completely smooth."},{"text":"Pour the flour mixture into the soup in a thin stream, stirring constantly, then simmer, stirring often, until the soup is silky and no longer tastes of raw flour.","timerMinutes":10},{"text":"Stir in the remaining herbs, taste for salt and serve with lemon wedges."}],"notes":["Harira is traditionally served at sunset during Ramadan, often with dates and hard-boiled eggs alongside.","Stir the soup often once the flour is in, as it catches easily on the bottom of the pot.","For a vegetarian version, leave out the lamb and use vegetable stock in place of half the water."],"tags":["soup","lentils","lamb","ramadan"],"nutritionPerServingEstimate":{"kcal":380,"protein":19,"fat":17,"carbs":40,"fiber":8,"sugar":5,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"hash-browns","url":"https://cuisine.recipes/recipes/hash-browns","title":"Hash browns","summary":"Grated potato squeezed dry and fried in butter and oil as a thin, even cake until deep golden and crisp on both sides, diner style.","cuisine":"American","course":"breakfast","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"medium","equipment":["Box grater","Clean tea towel","Large mixing bowl","Large non-stick or cast iron frying pan","Wide fish slice"],"ingredients":[{"qty":700,"unit":"g","item":"floury potatoes","note":"such as russet or Maris Piper, peeled"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":30,"unit":"g","item":"butter"}],"steps":[{"text":"Grate the potatoes on the coarse side of a box grater."},{"text":"Rinse the grated potato in a bowl of cold water, swishing it around until the water turns cloudy, then drain."},{"text":"Pile the potato into the middle of a clean tea towel, gather up the corners and twist hard over the sink to wring out as much water as you can."},{"text":"Tip the potato into a dry bowl and toss with the salt and pepper."},{"text":"Heat the oil and half the butter in a large frying pan over medium-high heat until the butter foams."},{"text":"Scatter the potato evenly over the pan and press it down lightly into a cake about 1.5 cm thick."},{"text":"Cook without moving it until the underside is deep golden and crisp at the edges.","timerMinutes":8},{"text":"Slide the cake onto a plate, invert the pan over it and flip the whole thing back into the pan."},{"text":"Add the remaining butter around the edges and cook until the second side is golden and crisp.","timerMinutes":7},{"text":"Slide onto a board, cut into wedges and serve hot."}],"notes":["Dry potato is crisp potato. Wring the tea towel until barely a drop more comes out.","Resist the urge to stir or press too hard. Leaving the cake alone lets a solid golden crust form.","For individual hash browns, cook small mounds of the mixture, pressed flat, for about 4 minutes a side."],"tags":["potato","brunch","diner","weekend"],"nutritionPerServingEstimate":{"kcal":250,"protein":4,"fat":13,"carbs":31,"fiber":4,"sugar":1,"sodium":60},"image":null,"updated":"2026-11-06"},{"slug":"hasselback-potatoes","url":"https://cuisine.recipes/recipes/hasselback-potatoes","title":"Hasselback potatoes","summary":"Whole potatoes sliced thinly almost to the base, basted with garlic and thyme butter and roasted until the slices fan open with crisp edges.","cuisine":"Swedish","course":"side","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":65,"restMinutes":0,"totalMinutes":85,"difficulty":"medium","equipment":["Roasting tray","Sharp knife","2 chopsticks or wooden spoon handles","Small saucepan","Pastry brush"],"ingredients":[{"qty":8,"unit":"","item":"medium potatoes","note":"about 125 g each, an even oval shape, such as Maris Piper or Yukon Gold"},{"qty":50,"unit":"g","item":"butter"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":4,"unit":"sprig","item":"thyme","note":"leaves picked"},{"qty":1,"unit":"tsp","item":"flaky sea salt"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Melt the butter with the oil, garlic and thyme leaves in a small saucepan, then take it off the heat."},{"text":"Peel the potatoes or simply scrub them well, and trim a thin slice off the base of any that will not sit flat."},{"text":"Lay a potato between two chopsticks so they stop the knife, and cut across it at 3 mm intervals down to the sticks."},{"text":"Repeat with the remaining potatoes, then rinse them under cold water to wash out starch between the slices and pat dry."},{"text":"Set them cut side up on a roasting tray, brush with half the garlic butter and season with salt and pepper."},{"text":"Roast until the slices start to open and the outsides are turning golden.","timerMinutes":30},{"text":"Brush again with the remaining butter, nudging it down between the slices."},{"text":"Roast until deep golden, crisp at the edges and completely tender at the base when pierced with a skewer.","timerMinutes":35},{"text":"Sprinkle with a little more flaky salt and serve hot."}],"notes":["The chopsticks are the trick. They stop the knife just short of the base so the potato stays in one piece.","Oval potatoes of a similar size give the neatest fans and cook evenly.","For a cheesy finish, scatter grated parmesan or Gruyère over the potatoes for the last 10 minutes."],"tags":["potato","roast","sunday-lunch","holiday"],"nutritionPerServingEstimate":{"kcal":340,"protein":5,"fat":17,"carbs":44,"fiber":5,"sugar":2,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"hollandaise-sauce","url":"https://cuisine.recipes/recipes/hollandaise-sauce","title":"Hollandaise sauce","summary":"Egg yolks whisked over gentle heat until thick and pale, then slowly emulsified with melted butter and sharpened with lemon juice.","cuisine":"French","course":"sauce","diet":["vegetarian","gluten-free"],"servings":4,"yield":"About 250 ml","prepMinutes":5,"cookMinutes":10,"restMinutes":0,"totalMinutes":15,"difficulty":"medium","equipment":["Small saucepan","Medium saucepan","Heatproof bowl that sits over the pan","Balloon whisk","Jug"],"ingredients":[{"qty":175,"unit":"g","item":"unsalted butter"},{"qty":3,"unit":"","item":"egg yolks"},{"qty":1,"unit":"tbsp","item":"cold water"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"plus extra to taste"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":null,"unit":"","item":"salt","note":"to taste"}],"steps":[{"text":"Melt the butter in a small saucepan over low heat, then pour it into a jug and keep it warm.","timerMinutes":3},{"text":"Bring 3 cm of water to a bare simmer in a medium saucepan, then turn the heat to low."},{"text":"Whisk the egg yolks with the cold water in a heatproof bowl until frothy."},{"text":"Set the bowl over the pan without letting it touch the water, and whisk constantly."},{"text":"Keep whisking until the yolks are pale, thickened and leave a trail on the surface when the whisk is lifted.","timerMinutes":3},{"text":"Take the bowl off the pan and set it on a damp cloth so it stays steady."},{"text":"Add the warm butter a few drops at a time, whisking constantly, until the sauce starts to thicken."},{"text":"Pour in the rest of the butter in a thin, steady stream, still whisking, leaving any milky residue in the jug behind.","timerMinutes":2},{"text":"Whisk in the lemon juice, cayenne and a pinch of salt."},{"text":"Taste and add more lemon or salt, then serve straight away while warm."}],"notes":["If the bowl gets too hot the yolks scramble. Lift it off the pan for a few seconds whenever it feels more than warm on the base.","If the sauce splits, whisk a fresh yolk with a spoonful of warm water in a clean bowl, then whisk the split sauce into it a little at a time.","Keep it warm for up to 30 minutes in the bowl set over a pan of warm water off the heat. It cannot be reheated."],"tags":["sauce","eggs","brunch","french"],"nutritionPerServingEstimate":{"kcal":360,"protein":3,"fat":39,"carbs":1,"fiber":0,"sugar":0,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"homemade-mayonnaise","url":"https://cuisine.recipes/recipes/homemade-mayonnaise","title":"Homemade mayonnaise","summary":"Egg yolks, mustard and lemon juice whisked with a slow stream of mild oil into a thick, glossy mayonnaise with a fresh, clean flavour.","cuisine":"French","course":"sauce","diet":["vegetarian","gluten-free","dairy-free"],"servings":10,"yield":"About 300 ml","prepMinutes":15,"cookMinutes":0,"restMinutes":0,"totalMinutes":15,"difficulty":"medium","equipment":["Mixing bowl","Balloon whisk or electric hand whisk","Jug","Damp tea towel"],"ingredients":[{"qty":2,"unit":"","item":"egg yolks","note":"at room temperature"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tbsp","item":"lemon juice","note":"or white wine vinegar, plus extra to taste"},{"qty":250,"unit":"ml","item":"sunflower oil","note":"or another mild oil"}],"steps":[{"text":"Twist a damp tea towel into a ring and sit the bowl in it so it stays still while you whisk."},{"text":"Put the egg yolks, mustard, salt and half the lemon juice in the bowl and whisk until smooth."},{"text":"Add the oil a drop at a time, whisking constantly, until the mixture thickens and starts to look like mayonnaise."},{"text":"Once about a quarter of the oil is in, add the rest in a thin, steady stream, still whisking."},{"text":"If it becomes very thick and stiff, loosen it with the remaining lemon juice before adding more oil."},{"text":"Taste and adjust with more salt or lemon juice until it is well balanced."},{"text":"Spoon into a clean jar, cover and chill until needed."}],"notes":["Go slowly at the start. Adding oil too fast before the emulsion forms is the usual reason mayonnaise splits.","To rescue split mayonnaise, put a fresh yolk in a clean bowl and whisk the split mixture into it drop by drop.","It contains raw egg, so use very fresh eggs, keep it chilled and eat within 3 days. Use pasteurised eggs if serving anyone pregnant, very young, elderly or unwell."],"tags":["sauce","eggs","basics","no-cook"],"nutritionPerServingEstimate":{"kcal":220,"protein":1,"fat":24,"carbs":0,"fiber":0,"sugar":0,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"honey-roast-carrots","url":"https://cuisine.recipes/recipes/honey-roast-carrots","title":"Honey roast carrots","summary":"Carrots roasted in olive oil with thyme until tender, then tossed in honey and butter for the final minutes so they turn sticky and glazed.","cuisine":"British","course":"side","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":40,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Large roasting tray","Small saucepan or microwave-safe bowl","Spatula"],"ingredients":[{"qty":750,"unit":"g","item":"carrots","note":"peeled and halved lengthways, large ones quartered"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"tbsp","item":"runny honey"},{"qty":15,"unit":"g","item":"butter"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Cut the carrots into batons of a similar thickness, about 1.5 cm across, so they cook evenly."},{"text":"Toss them on a roasting tray with the oil, thyme sprigs, a good pinch of salt and some pepper, then spread them out in one layer."},{"text":"Roast until just tender and starting to brown at the edges.","timerMinutes":25},{"text":"Meanwhile, warm the honey and butter together until the butter melts.","timerMinutes":1},{"text":"Take the tray out, drizzle the honey butter over the carrots and toss with a spatula until well coated."},{"text":"Return to the oven until the glaze is bubbling and sticky and the carrot tips are caramelised.","timerMinutes":12},{"text":"Discard the thyme stalks and serve straight away, spooning any glaze from the tray over the top."}],"notes":["Add the honey only for the last part of roasting. Added at the start, it burns before the carrots are tender.","Bunched carrots with their tops can be roasted whole after a good scrub, trimming the leaves to 2 cm.","Use maple syrup and olive oil instead of honey and butter for a vegan version."],"tags":["carrots","roast","sunday-lunch","holiday"],"nutritionPerServingEstimate":{"kcal":130,"protein":1,"fat":7,"carbs":18,"fiber":4,"sugar":12,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"hot-and-sour-soup","url":"https://cuisine.recipes/recipes/hot-and-sour-soup","title":"Hot and sour soup","summary":"A thick, peppery Chinese soup of pork, tofu, shiitake, wood ear and bamboo shoots, sharpened with black vinegar and finished with ribbons of egg.","cuisine":"Chinese","course":"soup","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":20,"restMinutes":30,"totalMinutes":70,"difficulty":"medium","equipment":["Large saucepan","Two small heatproof bowls","Small bowl","Ladle"],"ingredients":[{"qty":6,"unit":"","item":"dried shiitake mushrooms"},{"qty":5,"unit":"g","item":"dried wood ear mushrooms"},{"qty":150,"unit":"g","item":"pork tenderloin","note":"cut into thin matchsticks"},{"qty":1,"unit":"tsp","item":"soy sauce","note":"for the pork"},{"qty":1,"unit":"tsp","item":"cornflour","note":"for the pork"},{"qty":1,"unit":"l","item":"chicken stock"},{"qty":100,"unit":"g","item":"bamboo shoots","note":"canned, drained and cut into matchsticks"},{"qty":200,"unit":"g","item":"firm tofu","note":"cut into thin strips"},{"qty":2,"unit":"tbsp","item":"soy sauce","note":"for the soup"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":3,"unit":"tbsp","item":"cornflour","note":"mixed with 4 tbsp cold water"},{"qty":2,"unit":"","item":"eggs","note":"beaten"},{"qty":4,"unit":"tbsp","item":"black vinegar","note":"Chinkiang, or 3 tbsp rice vinegar"},{"qty":1,"unit":"tsp","item":"ground white pepper"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":1,"unit":"tbsp","item":"chili oil","note":"to serve"}],"steps":[{"text":"Soak the shiitake and wood ear in separate bowls of hot water until soft.","timerMinutes":30},{"text":"Squeeze the mushrooms dry, keeping 100 ml of the shiitake soaking liquid. Cut off the stems and slice the caps and wood ear into thin strips."},{"text":"Toss the pork with the 1 tsp soy sauce and 1 tsp cornflour."},{"text":"Bring the stock and the reserved shiitake liquid to the boil in the saucepan.","timerMinutes":5},{"text":"Add the mushrooms and bamboo shoots and simmer to flavour the stock.","timerMinutes":5},{"text":"Add the pork, stirring to separate the strips, and simmer until it turns white.","timerMinutes":2},{"text":"Add the tofu, 2 tbsp soy sauce, dark soy sauce and sugar and bring back to a simmer.","timerMinutes":2},{"text":"Stir the cornflour mixture and pour it in, stirring, until the soup thickens enough to coat a spoon.","timerMinutes":1},{"text":"Turn off the heat. Pour in the beaten egg in a thin stream while stirring slowly in one direction, so it sets in soft ribbons."},{"text":"Stir in the black vinegar, white pepper and sesame oil. They go in last so the sourness and heat stay sharp."},{"text":"Taste and add more vinegar for sourness or pepper for heat. Serve topped with spring onion and a drizzle of chili oil."}],"notes":["The heat in this soup comes mostly from white pepper rather than chili, so be generous with it.","For a vegetarian version, leave out the pork and use vegetable stock."],"tags":["soup","tofu","pork","mushrooms"],"nutritionPerServingEstimate":{"kcal":350,"protein":29,"fat":15,"carbs":26,"fiber":3,"sugar":7,"sodium":1130},"image":null,"updated":"2026-11-06"},{"slug":"huevos-rancheros","url":"https://cuisine.recipes/recipes/huevos-rancheros","title":"Huevos rancheros","summary":"Fried eggs on softened corn tortillas, spooned over with a chunky tomato and chilli ranchero sauce and finished with cheese and avocado.","cuisine":"Mexican","course":"breakfast","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":30,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Medium saucepan","Large frying pan","Fish slice","Potato masher"],"ingredients":[{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"for the sauce"},{"qty":0.5,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"green chilli","note":"such as jalapeño, finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"can","item":"chopped tomatoes","note":"400 g"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":4,"unit":"tbsp","item":"vegetable oil","note":"for frying"},{"qty":8,"unit":"","item":"small corn tortillas"},{"qty":8,"unit":"","item":"eggs"},{"qty":80,"unit":"g","item":"queso fresco or feta","note":"crumbled"},{"qty":1,"unit":"","item":"ripe avocado","note":"sliced"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Heat 1 tbsp oil in a saucepan over medium heat and cook the onion and chilli until soft.","timerMinutes":5},{"text":"Add the garlic and cook for a minute.","timerMinutes":1},{"text":"Add the tomatoes and salt and simmer, stirring now and then, until thick and saucy.","timerMinutes":10},{"text":"Mash the sauce lightly so it is chunky but spoonable, and keep it warm."},{"text":"Heat the frying oil in a large frying pan over medium-high heat and fry each tortilla for about 30 seconds per side until soft and blistered but not crisp.","timerMinutes":4},{"text":"Drain the tortillas and lay two, slightly overlapping, on each plate."},{"text":"Fry the eggs in the same pan in two batches until the whites are set and crisp at the edges and the yolks still runny.","timerMinutes":6},{"text":"Set two eggs on each plate of tortillas."},{"text":"Spoon the sauce around and over the whites, leaving the yolks showing."},{"text":"Scatter with cheese, avocado and coriander and serve straight away."}],"notes":["For a heartier plate, spread the tortillas with warm refried beans before adding the eggs.","The ranchero sauce can be made 3 days ahead. Reheat it while you fry the tortillas."],"tags":["eggs","breakfast","brunch","tortillas","vegetarian"],"nutritionPerServingEstimate":{"kcal":500,"protein":21,"fat":33,"carbs":33,"fiber":8,"sugar":5,"sodium":430},"image":null,"updated":"2026-11-06"},{"slug":"hummus","url":"https://cuisine.recipes/recipes/hummus","title":"Hummus","summary":"Very smooth, creamy hummus made from softened canned chickpeas blended with plenty of tahini, lemon, garlic and a little ice water.","cuisine":"Middle Eastern","course":"snack","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":"about 600 g","prepMinutes":10,"cookMinutes":25,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Saucepan","Colander","Food processor"],"ingredients":[{"qty":2,"unit":"can","item":"chickpeas","note":"400 g each, drained and rinsed"},{"qty":0.5,"unit":"tsp","item":"baking soda"},{"qty":1,"unit":"clove","item":"garlic","note":"peeled"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":120,"unit":"g","item":"tahini","note":"well stirred"},{"qty":0.5,"unit":"tsp","item":"ground cumin"},{"qty":60,"unit":"ml","item":"ice water","note":"plus more as needed"},{"qty":2,"unit":"tbsp","item":"extra virgin olive oil","note":"to serve"},{"qty":1,"unit":"pinch","item":"paprika","note":"to serve"}],"steps":[{"text":"Put the chickpeas and baking soda in a saucepan, cover with water by 5 cm and bring to the boil.","timerMinutes":5},{"text":"Simmer until the chickpeas are very soft and falling apart, and many skins float to the top.","timerMinutes":20},{"text":"Meanwhile, blend the garlic, lemon juice and salt in the food processor until the garlic is finely chopped, then leave it to mellow."},{"text":"Drain the chickpeas in a colander and rinse briefly to remove loose skins."},{"text":"Add the warm chickpeas to the food processor and blend to a thick, crumbly paste."},{"text":"Add the tahini and cumin and blend until combined."},{"text":"With the motor running, add the ice water a spoonful at a time and blend for about 3 minutes, until the hummus is pale, very smooth and fluffy."},{"text":"Taste and adjust with more salt or lemon juice."},{"text":"Spread in a shallow bowl, make a swirl with the back of a spoon, pour in the olive oil and dust with paprika."}],"notes":["Simmering canned chickpeas with baking soda softens the skins so they break down fully, which gives a much smoother result.","Hummus thickens as it cools. Loosen it with a little more ice water if needed.","It keeps for 4 days in a covered container in the fridge."],"tags":["chickpeas","dip","tahini","make-ahead"],"nutritionPerServingEstimate":{"kcal":270,"protein":9,"fat":18,"carbs":23,"fiber":8,"sugar":0,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"irish-stew","url":"https://cuisine.recipes/recipes/irish-stew","title":"Irish stew","summary":"Lamb, onions, carrots and two kinds of potato simmered gently in water with thyme until the broth thickens and the meat is tender.","cuisine":"Irish","course":"main","diet":["dairy-free","gluten-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":120,"restMinutes":0,"totalMinutes":140,"difficulty":"easy","equipment":["Large heavy pot with lid","Slotted spoon"],"ingredients":[{"qty":1.2,"unit":"kg","item":"lamb neck chops or shoulder on the bone","note":"cut into large pieces"},{"qty":3,"unit":"","item":"onions","note":"thickly sliced"},{"qty":3,"unit":"","item":"carrots","note":"cut into chunks"},{"qty":600,"unit":"g","item":"floury potatoes","note":"peeled and cut into small pieces"},{"qty":600,"unit":"g","item":"waxy potatoes","note":"peeled and cut into large chunks"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1,"unit":"l","item":"water"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Trim any thick pieces of fat from the lamb and season it well with salt and pepper."},{"text":"Spread half the onions in the pot, lay the lamb on top, then add the remaining onions, the carrots and the floury potatoes."},{"text":"Tuck in the thyme and bay, pour in the cold water and bring slowly to the boil.","timerMinutes":15},{"text":"Skim off any foam from the surface."},{"text":"Cover and simmer very gently.","timerMinutes":60},{"text":"Lay the waxy potatoes on top, cover again and simmer until the lamb is tender and the potatoes are cooked.","timerMinutes":45},{"text":"Remove the bay leaves and thyme stalks."},{"text":"By now the floury potatoes will have broken down and thickened the broth. Crush a few against the side of the pot if you want it thicker."},{"text":"Taste and season well, then scatter with parsley and serve in deep bowls."}],"notes":["The floury potatoes melt into the broth to thicken it, while the waxy ones keep their shape.","Carrots are a matter of family debate. Leave them out for the plainest, oldest version.","Like most stews, it tastes even better the next day. Lift off any set fat before reheating."],"tags":["lamb","stew","one-pot","st patrick's day"],"nutritionPerServingEstimate":{"kcal":600,"protein":31,"fat":33,"carbs":47,"fiber":7,"sugar":7,"sodium":150},"image":null,"updated":"2026-11-06"},{"slug":"italian-wedding-soup","url":"https://cuisine.recipes/recipes/italian-wedding-soup","title":"Italian wedding soup","summary":"Small beef and pork meatballs poached in a clear chicken broth with carrot, celery, tiny pasta and wilted greens, finished with grated parmesan.","cuisine":"Italian-American","course":"soup","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":35,"restMinutes":0,"totalMinutes":65,"difficulty":"medium","equipment":["Large pot","Mixing bowl","Baking tray","Slotted spoon","Ladle"],"ingredients":[{"qty":30,"unit":"g","item":"fresh white breadcrumbs","note":"from about 1 slice of day-old bread"},{"qty":3,"unit":"tbsp","item":"whole milk"},{"qty":250,"unit":"g","item":"beef mince"},{"qty":250,"unit":"g","item":"pork mince"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":40,"unit":"g","item":"parmesan","note":"finely grated, plus extra to serve"},{"qty":3,"unit":"tbsp","item":"parsley","note":"finely chopped"},{"qty":1,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":2,"unit":"","item":"carrots","note":"diced small"},{"qty":2,"unit":"","item":"celery sticks","note":"diced small"},{"qty":2,"unit":"l","item":"chicken stock"},{"qty":100,"unit":"g","item":"small soup pasta","note":"such as acini di pepe, stelline or orzo"},{"qty":150,"unit":"g","item":"spinach or escarole","note":"roughly chopped"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Soak the breadcrumbs in the milk in a mixing bowl until soft."},{"text":"Add the beef, pork, egg, parmesan, parsley, garlic, half a teaspoon of salt and some pepper."},{"text":"Mix gently with your hands until just combined, without squeezing, so the meatballs stay tender."},{"text":"Roll into small balls about 2 cm across, wetting your hands now and then, and set them on a tray."},{"text":"Heat the oil in a large pot over medium heat and cook the onion, carrot and celery until softened.","timerMinutes":8},{"text":"Pour in the stock and bring it to a steady simmer."},{"text":"Lower the meatballs into the stock one at a time and simmer gently, without stirring, until they float and are cooked through.","timerMinutes":10},{"text":"Stir in the pasta and simmer until tender, stirring once or twice so it does not catch on the bottom.","timerMinutes":8},{"text":"Add the greens and cook until wilted and tender.","timerMinutes":2},{"text":"Taste the broth and season with salt and pepper."},{"text":"Ladle into bowls and serve with extra parmesan grated over the top."}],"notes":["The name comes from the Italian 'minestra maritata', meaning married soup, a reference to how well the meat and greens go together rather than to weddings.","Keep the meatballs small, about the size of a cherry, so there are a few in every spoonful.","The pasta keeps absorbing broth as it sits. To store, cook it separately and add it to each bowl when reheating."],"tags":["meatballs","pasta","one-pot","comfort"],"nutritionPerServingEstimate":{"kcal":520,"protein":30,"fat":29,"carbs":34,"fiber":3,"sugar":9,"sodium":1390},"image":null,"updated":"2026-11-06"},{"slug":"jambalaya","url":"https://cuisine.recipes/recipes/jambalaya","title":"Jambalaya","summary":"Creole one-pot rice with smoked sausage, chicken and prawns, cooked in a tomato and stock base seasoned with paprika, thyme and cayenne.","cuisine":"Creole","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":55,"restMinutes":5,"totalMinutes":80,"difficulty":"medium","equipment":["Large heavy casserole with a tight-fitting lid","Wooden spoon"],"ingredients":[{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":250,"unit":"g","item":"andouille sausage","note":"or other smoked pork sausage, sliced into rounds"},{"qty":450,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 3 cm pieces"},{"qty":1,"unit":"","item":"large onion","note":"chopped"},{"qty":1,"unit":"","item":"green bell pepper","note":"chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"dried thyme"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":0.5,"unit":"tsp","item":"cayenne pepper"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":400,"unit":"g","item":"canned chopped tomatoes"},{"qty":600,"unit":"ml","item":"chicken stock"},{"qty":300,"unit":"g","item":"long-grain white rice","note":"rinsed"},{"qty":250,"unit":"g","item":"raw prawns","note":"peeled and deveined"},{"qty":3,"unit":"","item":"spring onions","note":"sliced"},{"qty":10,"unit":"g","item":"flat-leaf parsley","note":"chopped"},{"qty":1,"unit":"tsp","item":"salt","note":"adjust for the saltiness of the sausage and stock"}],"steps":[{"text":"Heat 1 tbsp oil in a large casserole over medium-high heat and brown the sausage until crisp at the edges. Lift it out.","timerMinutes":5},{"text":"Season the chicken with a little salt and brown it in the same fat, turning, until golden on most sides. Lift it out.","timerMinutes":6},{"text":"Add the remaining oil with the onion, pepper and celery and cook, scraping the bottom, until soft and browned at the edges.","timerMinutes":8},{"text":"Add the garlic, paprika, thyme, oregano and cayenne and stir until fragrant.","timerMinutes":1},{"text":"Add the tomatoes, stock and bay leaves and bring to the boil.","timerMinutes":3},{"text":"Stir in the rice and return the sausage and chicken with their juices. Taste the liquid; it should be well seasoned, so add salt if needed."},{"text":"When it returns to a simmer, cover tightly and cook over the lowest heat without lifting the lid or stirring.","timerMinutes":20},{"text":"Scatter the prawns over the rice, press them in lightly, cover again and cook until they are pink and the rice is tender.","timerMinutes":8},{"text":"Turn off the heat and leave the pot covered to rest.","timerMinutes":5},{"text":"Remove the bay leaves, fluff the rice gently with a fork and fold in the spring onions and parsley."}],"notes":["Resist stirring once the lid is on. Stirring breaks the rice and makes it gummy.","If the rice is still firm when the prawns are done, add 3 tbsp hot water, cover and cook for 5 minutes more.","Cajun-style jambalaya leaves out the tomatoes and relies on well-browned meat for its colour."],"tags":["rice","one-pot","chicken","prawns","sausage"],"nutritionPerServingEstimate":{"kcal":560,"protein":37,"fat":22,"carbs":53,"fiber":4,"sugar":6,"sodium":930},"image":null,"updated":"2026-11-06"},{"slug":"japanese-curry","url":"https://cuisine.recipes/recipes/japanese-curry","title":"Japanese curry","summary":"A mild, thick and gently sweet curry of chicken, carrot and potato, thickened with a homemade butter and flour roux spiced with curry powder.","cuisine":"Japanese","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":50,"restMinutes":0,"totalMinutes":70,"difficulty":"easy","equipment":["Large heavy pot","Small frying pan","Wooden spoon","Whisk","Grater"],"ingredients":[{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":500,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into bite-sized pieces"},{"qty":2,"unit":"","item":"onions","note":"thinly sliced"},{"qty":2,"unit":"","item":"carrots","note":"cut into chunks"},{"qty":400,"unit":"g","item":"potatoes","note":"peeled and cut into chunks"},{"qty":800,"unit":"ml","item":"chicken stock"},{"qty":0.5,"unit":"","item":"apple","note":"peeled and finely grated"},{"qty":50,"unit":"g","item":"unsalted butter"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":2,"unit":"tbsp","item":"mild curry powder"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tbsp","item":"tomato ketchup"},{"qty":1,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":1,"unit":"tbsp","item":"soy sauce"},{"qty":1,"unit":"tsp","item":"honey"},{"qty":null,"unit":"","item":"salt","note":"to taste"}],"steps":[{"text":"Heat the oil in the pot over medium-high heat and brown the chicken lightly on all sides.","timerMinutes":5},{"text":"Add the onions, turn the heat down to medium and cook, stirring often, until soft and lightly golden.","timerMinutes":10},{"text":"Add the carrots and potatoes and stir to coat them in the fat.","timerMinutes":1},{"text":"Pour in the stock, add the grated apple and bring to the boil, skimming off any foam."},{"text":"Lower the heat and simmer, partly covered, until the potatoes and carrots are just tender when pierced with a knife.","timerMinutes":20},{"text":"Meanwhile, melt the butter in the small frying pan over medium-low heat and stir in the flour."},{"text":"Cook the roux, stirring all the time, until it smells nutty and turns the colour of milky tea.","timerMinutes":8},{"text":"Take the pan off the heat and stir in the curry powder and garam masala to make a thick, fragrant paste."},{"text":"Whisk a ladleful of the hot stock into the roux until smooth, then stir the mixture back into the pot."},{"text":"Stir in the ketchup, Worcestershire sauce, soy sauce and honey."},{"text":"Simmer gently, stirring often so it does not catch on the bottom, until the sauce is thick and glossy enough to coat a spoon.","timerMinutes":8},{"text":"Taste, add salt if needed and serve over short-grain rice."}],"notes":["The curry tastes even better the next day. Loosen it with a splash of water when reheating, as it thickens in the fridge.","For more heat, add a pinch of cayenne along with the curry powder.","Beef chuck or pork shoulder work well too. Simmer the meat in the stock for an hour before adding the vegetables."],"tags":["curry","chicken","comfort food","family"],"nutritionPerServingEstimate":{"kcal":550,"protein":35,"fat":22,"carbs":54,"fiber":7,"sugar":15,"sodium":750},"image":null,"updated":"2026-11-06"},{"slug":"japchae","url":"https://cuisine.recipes/recipes/japchae","title":"Japchae","summary":"Chewy sweet potato starch noodles tossed with beef, spinach, mushrooms, carrot and egg ribbons in a sweet sesame and soy dressing.","cuisine":"Korean","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":30,"cookMinutes":25,"restMinutes":0,"totalMinutes":55,"difficulty":"medium","equipment":["Large pot","Large frying pan","Large mixing bowl","Colander","Kitchen scissors"],"ingredients":[{"qty":250,"unit":"g","item":"sweet potato starch noodles","note":"dangmyeon"},{"qty":200,"unit":"g","item":"beef sirloin","note":"cut into thin strips"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the beef"},{"qty":1,"unit":"tsp","item":"sugar","note":"for the beef"},{"qty":1,"unit":"clove","item":"garlic","note":"finely grated, for the beef"},{"qty":1,"unit":"tsp","item":"sesame oil","note":"for the beef"},{"qty":2,"unit":"","item":"eggs"},{"qty":3,"unit":"tbsp","item":"vegetable oil"},{"qty":200,"unit":"g","item":"spinach"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":1,"unit":"","item":"carrot","note":"cut into matchsticks"},{"qty":1,"unit":"","item":"red pepper","note":"cut into thin strips"},{"qty":6,"unit":"","item":"fresh shiitake mushrooms","note":"stems removed, thinly sliced"},{"qty":4,"unit":"tbsp","item":"soy sauce","note":"for the dressing"},{"qty":2,"unit":"tbsp","item":"sugar","note":"for the dressing"},{"qty":2,"unit":"tbsp","item":"sesame oil","note":"for the dressing"},{"qty":2,"unit":"clove","item":"garlic","note":"finely grated, for the dressing"},{"qty":0.25,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"tbsp","item":"toasted sesame seeds"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Toss the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 clove garlic and 1 tsp sesame oil and set aside."},{"text":"Beat the eggs with a pinch of salt. Pour into the lightly oiled frying pan over low heat and cook in a thin sheet until set but not browned.","timerMinutes":2},{"text":"Roll up the egg sheet and slice it into thin ribbons."},{"text":"Bring a large pot of water to the boil and blanch the spinach until just wilted, then lift it out, rinse in cold water and squeeze dry.","timerMinutes":0.5},{"text":"Cook the noodles in the same water until soft and chewy, then drain, rinse briefly and snip into shorter lengths with scissors.","timerMinutes":6},{"text":"Whisk the dressing soy sauce, sugar, sesame oil, garlic and pepper in the large bowl and toss the noodles in half of it."},{"text":"Heat 1 tbsp oil in the frying pan over medium-high heat and stir-fry the onion and carrot until just tender, then add them to the noodles.","timerMinutes":3},{"text":"Stir-fry the red pepper until bright and barely softened, then add it to the bowl.","timerMinutes":1},{"text":"Add a little more oil and stir-fry the shiitake until soft and glossy, then add them to the bowl.","timerMinutes":3},{"text":"Stir-fry the beef until browned and cooked through.","timerMinutes":3},{"text":"Add the beef, spinach and remaining dressing to the noodles and toss well with your hands."},{"text":"Taste, adding more soy sauce or sugar if needed, and serve warm or at room temperature topped with the egg ribbons and sesame seeds."}],"notes":["Cooking each vegetable separately keeps its colour and texture distinct, which gives the dish its clean look.","Japchae keeps for a day in the fridge, but the noodles firm up. Warm it briefly in a pan to soften them again."],"tags":["noodles","beef","vegetables","party food"],"nutritionPerServingEstimate":{"kcal":620,"protein":19,"fat":28,"carbs":76,"fiber":5,"sugar":13,"sodium":1230},"image":null,"updated":"2026-11-06"},{"slug":"jollof-rice","url":"https://cuisine.recipes/recipes/jollof-rice","title":"Jollof rice","summary":"Long-grain rice steamed in a rich, slowly fried sauce of tomatoes, red peppers, scotch bonnet and onion until every grain is coated red.","cuisine":"West African","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":65,"restMinutes":0,"totalMinutes":85,"difficulty":"medium","equipment":["Blender","Medium saucepan","Large heavy pot with a lid","Kitchen foil"],"ingredients":[{"qty":2,"unit":"","item":"red peppers","note":"deseeded and roughly chopped"},{"qty":4,"unit":"","item":"large ripe tomatoes","note":"roughly chopped"},{"qty":1,"unit":"","item":"scotch bonnet chili","note":"stem removed; use half for less heat"},{"qty":2,"unit":"","item":"onions","note":"1 roughly chopped, 1 thinly sliced"},{"qty":80,"unit":"ml","item":"vegetable oil"},{"qty":70,"unit":"g","item":"tomato paste"},{"qty":2,"unit":"tsp","item":"curry powder"},{"qty":1,"unit":"tsp","item":"dried thyme"},{"qty":3,"unit":"","item":"bay leaves"},{"qty":500,"unit":"g","item":"long-grain parboiled rice"},{"qty":750,"unit":"ml","item":"chicken stock","note":"hot"},{"qty":1,"unit":"tsp","item":"salt","note":"or to taste"}],"steps":[{"text":"Blend the peppers, tomatoes, scotch bonnet and the chopped onion to a smooth puree."},{"text":"Pour it into a saucepan and boil, stirring now and then, until reduced by about half and thick.","timerMinutes":20},{"text":"Meanwhile, wash the rice in several changes of water until the water runs clear, then drain it well."},{"text":"Heat the oil in a large heavy pot over medium heat and fry the sliced onion until soft.","timerMinutes":5},{"text":"Add the tomato paste and fry, stirring constantly, until it darkens to a brick red and loses its sharp smell.","timerMinutes":5},{"text":"Add the reduced puree, curry powder, thyme and bay leaves and fry, stirring often, until the oil rises to the surface.","timerMinutes":10},{"text":"Pour in the stock, add the salt and taste. The liquid should be well seasoned, a little saltier than you would eat it."},{"text":"Stir in the rice and level it so it sits just under the liquid. Bring to the boil."},{"text":"Cover with a sheet of foil and the lid, turn the heat to low and cook without stirring until the liquid is absorbed and the rice is tender.","timerMinutes":30},{"text":"If the rice is still firm, sprinkle over a few tablespoons of water, cover again and cook a little longer."},{"text":"For the smoky party flavour, turn the heat up for the last few minutes so the bottom toasts without burning.","timerMinutes":3},{"text":"Remove the bay leaves, fluff the rice with a fork and serve with fried plantain and chicken."}],"notes":["Frying the tomato base until the oil separates is the step that gives jollof its deep flavour, so do not rush it.","Parboiled rice holds its shape best. With basmati, use about 600 ml of stock and check it sooner."],"tags":["rice","one-pot","nigerian","party"],"nutritionPerServingEstimate":{"kcal":520,"protein":11,"fat":15,"carbs":84,"fiber":5,"sugar":10,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"kedgeree","url":"https://cuisine.recipes/recipes/kedgeree","title":"Kedgeree","summary":"Buttery curried rice folded with flakes of poached smoked haddock, soft-boiled eggs and fresh herbs, served with lemon wedges.","cuisine":"British","course":"breakfast","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Wide frying pan","Medium saucepan with lid","Small saucepan","Sieve"],"ingredients":[{"qty":500,"unit":"g","item":"undyed smoked haddock fillet","note":"skin on"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":300,"unit":"g","item":"basmati rice"},{"qty":4,"unit":"","item":"eggs"},{"qty":50,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":4,"unit":"","item":"cardamom pods","note":"lightly crushed"},{"qty":2,"unit":"tsp","item":"mild curry powder"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":2,"unit":"tbsp","item":"double cream","note":"optional"},{"qty":3,"unit":"tbsp","item":"flat-leaf parsley or coriander","note":"chopped"},{"qty":1,"unit":"","item":"lemon","note":"cut into wedges"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Lay the haddock skin side up in a wide pan with the bay leaves and pour over 650 ml of cold water."},{"text":"Bring to a bare simmer and poach until the fish flakes easily.","timerMinutes":5},{"text":"Lift the fish onto a plate. Strain and keep 550 ml of the poaching liquid."},{"text":"Lower the eggs into a small pan of boiling water and cook for 8 minutes, then cool in cold water, peel and quarter.","timerMinutes":8},{"text":"Rinse the rice in a sieve under cold water until the water runs almost clear."},{"text":"Melt the butter in a saucepan over medium-low heat and cook the onion with the cardamom until soft and golden.","timerMinutes":10},{"text":"Stir in the curry powder and turmeric and cook until fragrant.","timerMinutes":1},{"text":"Add the rice and stir to coat each grain in the spiced butter."},{"text":"Pour in the poaching liquid, bring to the boil, then cover and cook on the lowest heat until the liquid is absorbed.","timerMinutes":12},{"text":"Take the pan off the heat and leave it covered to steam.","timerMinutes":5},{"text":"Flake the fish into large pieces, discarding the skin and any bones."},{"text":"Gently fork the fish, cream and most of the herbs through the rice, then top with the eggs and remaining herbs and serve with lemon wedges."}],"notes":["Undyed smoked haddock has a cleaner, more delicate flavour than the bright yellow kind.","For runny yolks, boil the eggs for 7 minutes instead of 8.","Kedgeree came to Britain from India, where it grew out of khichdi, a dish of rice and lentils."],"tags":["fish","rice","brunch","eggs"],"nutritionPerServingEstimate":{"kcal":630,"protein":42,"fat":20,"carbs":66,"fiber":3,"sugar":2,"sodium":1040},"image":null,"updated":"2026-11-06"},{"slug":"keema-matar","url":"https://cuisine.recipes/recipes/keema-matar","title":"Keema matar","summary":"Lamb mince cooked with onions, ginger, garlic and warm spices until rich and almost dry, then finished with sweet green peas.","cuisine":"Indian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":50,"restMinutes":0,"totalMinutes":65,"difficulty":"easy","equipment":["Large deep frying pan with a lid","Wooden spoon"],"ingredients":[{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"or ghee"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":3,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"","item":"green chilies","note":"finely chopped"},{"qty":500,"unit":"g","item":"lamb mince"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"","item":"tomatoes","note":"finely chopped"},{"qty":150,"unit":"ml","item":"water"},{"qty":200,"unit":"g","item":"frozen peas"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Heat the oil in a large deep pan over medium heat. Add the cumin seeds, cardamom, cinnamon and bay leaf and let them sizzle.","timerMinutes":0.5},{"text":"Add the onions and cook, stirring often, until golden.","timerMinutes":10},{"text":"Stir in the garlic, ginger and green chilies and cook until fragrant.","timerMinutes":1},{"text":"Raise the heat, add the mince and break it up with a spoon. Cook until browned and any liquid has evaporated.","timerMinutes":10},{"text":"Add the coriander, cumin, turmeric, chili powder and salt and stir for a minute.","timerMinutes":1},{"text":"Add the tomatoes and cook until they soften and the oil separates.","timerMinutes":6},{"text":"Pour in the water, cover and simmer gently, stirring now and then.","timerMinutes":15},{"text":"Add the peas and cook uncovered until they are tender and the keema is thick and mostly dry.","timerMinutes":6},{"text":"Stir in the garam masala, lemon juice and fresh coriander, remove the cinnamon and bay leaf, and serve with chapatis, naan or soft rolls."}],"notes":["Beef mince works in exactly the same way.","Cook the mince until it really browns. Pale, steamed mince makes a flat-tasting keema."],"tags":["mince","lamb","curry","weeknight"],"nutritionPerServingEstimate":{"kcal":510,"protein":25,"fat":37,"carbs":20,"fiber":5,"sugar":7,"sodium":140},"image":null,"updated":"2026-11-06"},{"slug":"kerala-fish-curry","url":"https://cuisine.recipes/recipes/kerala-fish-curry","title":"Kerala fish curry","summary":"Firm white fish simmered in coconut milk with curry leaves, mustard seeds, shallots and a sour edge of tamarind, in the style of Kerala.","cuisine":"Indian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"medium","equipment":["Wide shallow pan or clay pot","Small bowl"],"ingredients":[{"qty":600,"unit":"g","item":"firm white fish fillets","note":"such as cod, haddock or monkfish, skinless, cut into 5 cm pieces"},{"qty":1,"unit":"tsp","item":"ground turmeric","note":"divided"},{"qty":1.5,"unit":"tsp","item":"salt","note":"divided"},{"qty":3,"unit":"tbsp","item":"coconut oil"},{"qty":1,"unit":"tsp","item":"black mustard seeds"},{"qty":0.25,"unit":"tsp","item":"fenugreek seeds"},{"qty":2,"unit":"sprig","item":"curry leaves","note":"about 20 leaves"},{"qty":6,"unit":"","item":"shallots","note":"thinly sliced, or 1 onion"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and cut into thin matchsticks"},{"qty":2,"unit":"","item":"green chilies","note":"slit lengthways"},{"qty":2,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"","item":"tomato","note":"chopped"},{"qty":1,"unit":"tbsp","item":"tamarind paste","note":"or the pulp from a walnut-sized piece soaked in hot water"},{"qty":1,"unit":"can","item":"coconut milk","note":"400 ml, full fat"},{"qty":150,"unit":"ml","item":"water"}],"steps":[{"text":"Rub the fish with 0.5 tsp turmeric and 0.5 tsp salt and set it aside while you make the sauce."},{"text":"Heat the coconut oil in a wide pan over medium heat, add the mustard seeds and wait until they pop.","timerMinutes":0.5},{"text":"Add the fenugreek seeds and curry leaves and stand back as they spit. Stir for a few seconds until the fenugreek turns light brown."},{"text":"Add the shallots and cook until soft and golden at the edges.","timerMinutes":6},{"text":"Stir in the garlic, ginger and green chilies and cook until fragrant.","timerMinutes":1},{"text":"Lower the heat. Mix the chili powder, coriander and remaining turmeric with 2 tbsp water, add the paste and stir until the oil separates.","timerMinutes":2},{"text":"Add the tomato and cook until it softens.","timerMinutes":4},{"text":"Stir in the tamarind, half the coconut milk, the water and the remaining salt and simmer.","timerMinutes":5},{"text":"Slide in the fish in a single layer and simmer gently, shaking the pan rather than stirring, until the fish is just opaque.","timerMinutes":6},{"text":"Pour in the remaining coconut milk and heat through without letting it boil hard.","timerMinutes":2},{"text":"Taste for salt and sourness and serve with plain rice."}],"notes":["Stir as little as possible once the fish is in. Swirling the pan keeps the pieces whole.","In Kerala the sourness often comes from kudampuli (Malabar tamarind). Two soaked pieces can replace the tamarind paste.","The flavour deepens if the curry sits for an hour before reheating gently."],"tags":["fish","curry","coconut","keralan"],"nutritionPerServingEstimate":{"kcal":470,"protein":31,"fat":33,"carbs":16,"fiber":3,"sugar":6,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"key-lime-pie","url":"https://cuisine.recipes/recipes/key-lime-pie","title":"Key lime pie","summary":"A crunchy buttery biscuit base filled with a tart, creamy lime and condensed milk custard, chilled and topped with whipped cream.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":20,"cookMinutes":25,"restMinutes":210,"totalMinutes":255,"difficulty":"easy","equipment":["23 cm pie dish","Food processor or freezer bag and rolling pin","Mixing bowl","Whisk","Zester","Wire rack"],"ingredients":[{"qty":200,"unit":"g","item":"digestive biscuits","note":"or graham crackers"},{"qty":90,"unit":"g","item":"unsalted butter","note":"melted"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":4,"unit":"","item":"egg yolks"},{"qty":397,"unit":"g","item":"sweetened condensed milk","note":"1 standard can"},{"qty":120,"unit":"ml","item":"lime juice","note":"from about 5 limes, or 15 key limes"},{"qty":2,"unit":"","item":"limes, finely grated zest","note":"plus extra to decorate"},{"qty":250,"unit":"ml","item":"double cream"},{"qty":1,"unit":"tbsp","item":"icing sugar"}],"steps":[{"text":"Heat the oven to 180°C."},{"text":"Crush the biscuits to fine crumbs, then mix in the melted butter and caster sugar until it looks like wet sand."},{"text":"Press the crumbs firmly and evenly over the base and up the sides of the pie dish."},{"text":"Bake until the base is set and smells toasty.","timerMinutes":10},{"text":"Set the base aside and turn the oven down to 170°C."},{"text":"Whisk the egg yolks and lime zest together for a minute until slightly pale."},{"text":"Whisk in the condensed milk, then the lime juice. The mixture will thicken as the juice goes in."},{"text":"Pour the filling into the biscuit base and smooth the top."},{"text":"Bake until the edges are set and the centre jiggles only slightly.","timerMinutes":15},{"text":"Cool the pie on a wire rack to room temperature.","timerMinutes":30},{"text":"Chill until the filling is firm and cold.","timerMinutes":180},{"text":"Whip the cream with the icing sugar to soft peaks, spread or pipe it over the pie and finish with a little grated lime zest."}],"notes":["Small key limes are more fragrant and slightly more sour, but ordinary limes give an excellent pie.","Bottled lime juice tastes flat here. Fresh juice makes all the difference.","The pie keeps in the fridge for 2 days. Add the cream on the day you serve it."],"tags":["pie","lime","make ahead","summer","florida"],"nutritionPerServingEstimate":{"kcal":540,"protein":8,"fat":36,"carbs":48,"fiber":1,"sugar":35,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"kimchi-fried-rice","url":"https://cuisine.recipes/recipes/kimchi-fried-rice","title":"Kimchi fried rice","summary":"Day-old rice stir-fried with chopped kimchi, its juice and pork belly, seasoned with gochujang and topped with a runny fried egg.","cuisine":"Korean","course":"main","diet":[],"servings":2,"yield":null,"prepMinutes":10,"cookMinutes":15,"restMinutes":0,"totalMinutes":25,"difficulty":"easy","equipment":["Large frying pan or wok","Small frying pan","Wooden spoon"],"ingredients":[{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"1 tbsp for the rice, 1 tbsp for the eggs"},{"qty":100,"unit":"g","item":"pork belly","note":"cut into thin strips"},{"qty":200,"unit":"g","item":"well-fermented kimchi","note":"chopped"},{"qty":3,"unit":"tbsp","item":"kimchi juice"},{"qty":1,"unit":"tbsp","item":"gochujang"},{"qty":1,"unit":"tsp","item":"Korean chili flakes","note":"gochugaru, optional"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":400,"unit":"g","item":"cold cooked short-grain rice"},{"qty":1,"unit":"tbsp","item":"butter"},{"qty":1,"unit":"tsp","item":"soy sauce"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":2,"unit":"","item":"eggs"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":1,"unit":"sheet","item":"nori","note":"cut into thin strips"},{"qty":1,"unit":"tsp","item":"toasted sesame seeds"}],"steps":[{"text":"Heat 1 tbsp of the oil in the large pan over medium-high heat and fry the pork belly until browned and the fat has run.","timerMinutes":4},{"text":"Add the kimchi and stir-fry until it softens and starts to caramelise at the edges.","timerMinutes":4},{"text":"Stir in the kimchi juice, gochujang, chili flakes and sugar and cook until thick and sticky.","timerMinutes":1},{"text":"Add the rice, breaking up any clumps, and toss until every grain is red and hot through.","timerMinutes":3},{"text":"Add the butter and soy sauce and toss until the butter has melted into the rice."},{"text":"Press the rice flat and leave it undisturbed until a light crust forms underneath.","timerMinutes":2},{"text":"Drizzle with the sesame oil and divide between bowls."},{"text":"Heat the remaining oil in the small pan and fry the eggs until the whites are set and the yolks still runny.","timerMinutes":2},{"text":"Top each bowl with an egg and scatter with spring onions, nori and sesame seeds."}],"notes":["Sour, well-aged kimchi gives a deeper flavour than fresh, crunchy kimchi.","Freshly cooked rice turns mushy. Use rice cooked a day ahead and chilled, or spread fresh rice on a tray to dry for an hour."],"tags":["rice","kimchi","quick","leftovers"],"nutritionPerServingEstimate":{"kcal":850,"protein":20,"fat":56,"carbs":69,"fiber":4,"sugar":7,"sodium":1120},"image":null,"updated":"2026-11-06"},{"slug":"korean-fried-chicken","url":"https://cuisine.recipes/recipes/korean-fried-chicken","title":"Korean fried chicken","summary":"Twice-fried chicken wings with a thin, crackling crust, tossed in a sticky, sweet and spicy gochujang and garlic glaze.","cuisine":"Korean","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":0,"totalMinutes":60,"difficulty":"medium","equipment":["Large heavy saucepan or deep fryer","Kitchen thermometer","Wire rack over a tray","Large frying pan","Mixing bowls","Slotted spoon"],"ingredients":[{"qty":1,"unit":"kg","item":"chicken wings","note":"split into drumettes and flats, tips removed"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":2,"unit":"clove","item":"garlic","note":"finely grated, for the wings"},{"qty":5,"unit":"g","item":"fresh ginger","note":"finely grated"},{"qty":80,"unit":"g","item":"potato starch or cornflour"},{"qty":40,"unit":"g","item":"plain flour"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":150,"unit":"ml","item":"cold water"},{"qty":1.5,"unit":"l","item":"vegetable oil","note":"for deep frying, about 80 g is absorbed"},{"qty":3,"unit":"tbsp","item":"gochujang"},{"qty":2,"unit":"tbsp","item":"soy sauce"},{"qty":3,"unit":"tbsp","item":"honey"},{"qty":2,"unit":"tbsp","item":"tomato ketchup"},{"qty":1,"unit":"tbsp","item":"light brown sugar"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped, for the glaze"},{"qty":1,"unit":"tbsp","item":"rice vinegar"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":1,"unit":"tbsp","item":"toasted sesame seeds"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"}],"steps":[{"text":"Pat the wings dry with kitchen paper and toss them with the salt, pepper, grated garlic and ginger."},{"text":"Heat the oil in the heavy saucepan to 170°C, filling it no more than a third full."},{"text":"Whisk the starch, flour, baking powder and cold water into a thin batter, add the wings and turn until evenly coated."},{"text":"Fry the wings in 2 batches, without crowding, until pale golden and cooked through. Each batch takes about 10 minutes.","timerMinutes":20},{"text":"Drain the wings on the rack and leave them to rest while the oil heats up."},{"text":"Raise the oil temperature to 180°C."},{"text":"Fry the wings a second time, in batches, until deep golden and crackling crisp. Each batch takes about 4 minutes.","timerMinutes":8},{"text":"Meanwhile, simmer the gochujang, soy sauce, honey, ketchup, brown sugar, chopped garlic and vinegar in the frying pan, stirring, until bubbling and slightly thickened.","timerMinutes":3},{"text":"Take the glaze off the heat and stir in the sesame oil."},{"text":"Add the hot wings to the glaze and toss quickly until evenly coated."},{"text":"Pile onto a plate, scatter with sesame seeds and spring onions and serve straight away."}],"notes":["The second fry at a higher temperature is what makes the crust shatter, so do not skip it.","For plain crisp wings, skip the glaze and serve with salt and pickled white radish."],"tags":["chicken","wings","fried","spicy"],"nutritionPerServingEstimate":{"kcal":790,"protein":35,"fat":51,"carbs":48,"fiber":1,"sugar":22,"sodium":1100},"image":null,"updated":"2026-11-06"},{"slug":"koshari","url":"https://cuisine.recipes/recipes/koshari","title":"Koshari","summary":"Egypt's beloved street food: rice, lentils and pasta layered with chickpeas, a sharp spiced tomato sauce, garlic vinegar and crisp fried onions.","cuisine":"Egyptian","course":"main","diet":["vegetarian","vegan","dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":70,"restMinutes":0,"totalMinutes":90,"difficulty":"medium","equipment":["3 saucepans, one with a lid","Large frying pan","Slotted spoon","Kitchen paper","Colander"],"ingredients":[{"qty":200,"unit":"g","item":"brown lentils","note":"rinsed"},{"qty":3,"unit":"","item":"large onions","note":"halved and thinly sliced"},{"qty":120,"unit":"ml","item":"vegetable oil"},{"qty":50,"unit":"g","item":"vermicelli","note":"broken into short pieces"},{"qty":200,"unit":"g","item":"medium-grain or long-grain rice","note":"rinsed"},{"qty":2.5,"unit":"tsp","item":"ground cumin","note":"divided"},{"qty":2.5,"unit":"tsp","item":"salt","note":"divided, plus more for the pasta water"},{"qty":450,"unit":"ml","item":"water","note":"for the rice"},{"qty":250,"unit":"g","item":"small macaroni"},{"qty":8,"unit":"clove","item":"garlic","note":"finely grated, divided"},{"qty":0.5,"unit":"tsp","item":"chili flakes","note":"or cayenne, plus extra to taste"},{"qty":500,"unit":"g","item":"tomato passata"},{"qty":90,"unit":"ml","item":"white vinegar","note":"divided"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":1,"unit":"can","item":"chickpeas","note":"400 g, drained and rinsed"}],"steps":[{"text":"Cover the lentils with plenty of water, bring to the boil and simmer until just tender but still holding their shape. Drain.","timerMinutes":20},{"text":"Meanwhile, heat the oil in a large frying pan over medium-high heat and fry the onions in two batches, stirring often, until deep brown and crisp.","timerMinutes":20},{"text":"Lift the onions onto kitchen paper with a slotted spoon and keep the oil."},{"text":"Heat 2 tbsp of the onion oil in a lidded saucepan and fry the vermicelli, stirring, until golden brown.","timerMinutes":2},{"text":"Stir in the rice, the cooked lentils, 1 tsp cumin, 1 tsp salt and the 450 ml water. Bring to the boil, cover and cook on low heat.","timerMinutes":18},{"text":"Take the rice off the heat and leave it covered.","timerMinutes":5},{"text":"Cook the macaroni in boiling salted water until al dente, then drain.","timerMinutes":10},{"text":"For the sauce, heat 2 tbsp of the onion oil in a saucepan and cook 5 cloves of garlic until fragrant.","timerMinutes":0.5},{"text":"Add 1 tsp cumin, the chili, passata, 2 tbsp vinegar, sugar and 1 tsp salt and simmer until thick.","timerMinutes":15},{"text":"For the garlic vinegar, mix the remaining garlic, vinegar, cumin and salt with 2 tbsp water."},{"text":"Warm the chickpeas in a small pan with a splash of water.","timerMinutes":3},{"text":"Pile the rice and lentils into bowls, top with macaroni, chickpeas, tomato sauce and crisp onions, and pass the garlic vinegar and extra sauce at the table."}],"notes":["Fry the onions in batches so they crisp rather than stew. They are the heart of the dish.","The garlic vinegar is sharp and meant to be added a spoonful at a time to taste."],"tags":["street food","lentils","pasta","vegan","budget"],"nutritionPerServingEstimate":{"kcal":720,"protein":23,"fat":21,"carbs":112,"fiber":12,"sugar":10,"sodium":120},"image":null,"updated":"2026-11-06"},{"slug":"kung-pao-chicken","url":"https://cuisine.recipes/recipes/kung-pao-chicken","title":"Kung pao chicken","summary":"Diced chicken stir-fried with dried chilies, Sichuan pepper and peanuts in a glossy sauce that is sweet, sour and gently numbing.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":3,"yield":null,"prepMinutes":20,"cookMinutes":8,"restMinutes":0,"totalMinutes":28,"difficulty":"medium","equipment":["Wok","Mixing bowl","Small bowl"],"ingredients":[{"qty":450,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into 1.5 cm cubes"},{"qty":4,"unit":"tsp","item":"light soy sauce","note":"1 tsp for the marinade, 1 tbsp for the sauce"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":1,"unit":"tbsp","item":"Shaoxing rice wine","note":"1 tsp for the marinade, 2 tsp for the sauce"},{"qty":1,"unit":"tbsp","item":"cornstarch","note":"2 tsp for the marinade, 1 tsp for the sauce"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tbsp","item":"Chinese black vinegar","note":"or rice vinegar"},{"qty":1,"unit":"tsp","item":"sesame oil"},{"qty":3,"unit":"tbsp","item":"water"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":8,"unit":"","item":"dried red chilies","note":"snipped into 2 cm pieces, most seeds shaken out"},{"qty":1,"unit":"tsp","item":"Sichuan peppercorns"},{"qty":3,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and thinly sliced"},{"qty":4,"unit":"","item":"spring onions","note":"white and pale green parts, cut into 2 cm lengths"},{"qty":60,"unit":"g","item":"roasted unsalted peanuts"}],"steps":[{"text":"Toss the chicken with 1 tsp light soy sauce, 1 tsp wine, 2 tsp cornstarch and the salt, and leave it while you prepare everything else."},{"text":"In a small bowl, stir together the sugar, vinegar, remaining light soy sauce, dark soy sauce, remaining wine and cornstarch, sesame oil and water."},{"text":"Set the chilies, peppercorns, garlic, ginger, spring onions and peanuts next to the stove. The cooking moves quickly."},{"text":"Heat the wok over high heat, add the oil, then turn the heat to medium and add the chilies and peppercorns. Stir until the chilies darken but do not blacken.","timerMinutes":0.5},{"text":"Turn the heat to high, add the chicken and spread it out. Stir-fry until it is pale all over and cooked through.","timerMinutes":4},{"text":"Add the garlic, ginger and spring onions and stir-fry until fragrant.","timerMinutes":1},{"text":"Stir the sauce, pour it in and toss until it thickens into a glossy coating.","timerMinutes":0.5},{"text":"Stir in the peanuts and serve straight away with steamed rice."}],"notes":["If the chilies turn black, start again with fresh oil. Burnt chilies make the whole dish bitter.","The chilies and peppercorns are for flavour. Most people eat around the chilies."],"tags":["stir-fry","chicken","spicy","quick"],"nutritionPerServingEstimate":{"kcal":440,"protein":36,"fat":27,"carbs":15,"fiber":2,"sugar":5,"sodium":640},"image":null,"updated":"2026-11-06"},{"slug":"lamb-kofta","url":"https://cuisine.recipes/recipes/lamb-kofta","title":"Lamb kofta","summary":"Spiced lamb mince mixed with grated onion, garlic, parsley, mint and warm spices, moulded onto skewers and grilled until browned and juicy.","cuisine":"Middle Eastern","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":"8 skewers","prepMinutes":20,"cookMinutes":12,"restMinutes":30,"totalMinutes":62,"difficulty":"easy","equipment":["Coarse grater","Mixing bowl","8 flat metal skewers","Tray","Barbecue, grill or ridged griddle pan"],"ingredients":[{"qty":600,"unit":"g","item":"lamb mince","note":"about 20% fat"},{"qty":1,"unit":"","item":"small onion","note":"grated and squeezed"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":4,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":2,"unit":"tbsp","item":"mint","note":"finely chopped"},{"qty":1.5,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"paprika"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"ground allspice"},{"qty":0.25,"unit":"tsp","item":"cayenne","note":"optional"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":1,"unit":"tbsp","item":"olive oil","note":"for brushing"}],"steps":[{"text":"Grate the onion coarsely, then squeeze it in your hands and throw away the juice."},{"text":"Put everything except the oil in a bowl and knead with your hands until the mixture is sticky and holds together.","timerMinutes":2},{"text":"Divide it into 8 equal portions."},{"text":"With wet hands, mould each portion around a skewer into a sausage about 15 cm long, pressing firmly."},{"text":"Lay the skewers on a tray and chill until firm.","timerMinutes":30},{"text":"Heat the barbecue, grill or griddle pan until very hot."},{"text":"Brush the kofta with oil and cook, turning every 2 minutes, until browned all over and just cooked through.","timerMinutes":8},{"text":"Rest for a couple of minutes before serving.","timerMinutes":2}],"notes":["Flat metal skewers grip the meat best. Without skewers, shape the mixture into small oval patties and fry them in a pan.","Serve with warm flatbreads, tzatziki or plain yogurt, and a chopped salad."],"tags":["lamb","grill","skewers","barbecue"],"nutritionPerServingEstimate":{"kcal":470,"protein":26,"fat":39,"carbs":4,"fiber":1,"sugar":1,"sodium":90},"image":null,"updated":"2026-11-06"},{"slug":"lamb-rogan-josh","url":"https://cuisine.recipes/recipes/lamb-rogan-josh","title":"Lamb rogan josh","summary":"Lamb shoulder braised slowly in a deep red sauce of Kashmiri chili, yogurt, fennel and ginger until it can be cut with a spoon.","cuisine":"Indian","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":105,"restMinutes":0,"totalMinutes":120,"difficulty":"medium","equipment":["Large heavy casserole with a lid","Small bowl","Wooden spoon"],"ingredients":[{"qty":900,"unit":"g","item":"boneless lamb shoulder","note":"cut into 4 cm pieces"},{"qty":4,"unit":"tbsp","item":"vegetable oil","note":"or mustard oil"},{"qty":6,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":1,"unit":"","item":"black cardamom pod","note":"optional"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":1,"unit":"tbsp","item":"Kashmiri chili powder","note":"or 2 tsp paprika with 1 tsp cayenne"},{"qty":250,"unit":"g","item":"plain whole-milk yogurt","note":"at room temperature, whisked smooth"},{"qty":2,"unit":"tsp","item":"ground fennel"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":400,"unit":"ml","item":"hot water"},{"qty":1,"unit":"tsp","item":"garam masala"}],"steps":[{"text":"Pat the lamb dry. Heat the oil in the casserole over medium-high heat and brown the lamb in two batches until coloured on all sides. Lift it onto a plate.","timerMinutes":10},{"text":"Lower the heat to medium, add the cardamom, cloves, cinnamon and bay leaves and stir until the pods puff and smell fragrant.","timerMinutes":1},{"text":"Add the garlic and stir until it no longer smells raw.","timerMinutes":0.5},{"text":"Mix the chili powder with 3 tbsp of water in a small bowl to make a paste, which stops it scorching."},{"text":"Return the lamb and its juices to the pan, add the chili paste and stir until the meat is coated deep red.","timerMinutes":2},{"text":"Take the pan off the heat and stir in the yogurt one spoonful at a time so it does not split."},{"text":"Return the pan to medium heat, add the fennel, ground ginger and salt, and cook, stirring, until the yogurt reduces and oil appears at the edges.","timerMinutes":5},{"text":"Pour in the hot water, bring to a simmer, then cover and cook over low heat, stirring now and then, until the lamb is very tender.","timerMinutes":75},{"text":"Uncover and simmer until the sauce reduces to a rich red gravy that coats the meat.","timerMinutes":10},{"text":"Stir in the garam masala, remove the cinnamon stick and bay leaves, taste for salt and serve with rice."}],"notes":["Kashmiri chili gives the dish its colour without fierce heat. Ordinary chili powder in the same amount would make it far too hot.","This is the onion-free Kashmiri style. Many restaurant versions start with fried onions and tomato, which make a thicker, sweeter sauce.","Like most braises it tastes even better the next day."],"tags":["curry","lamb","slow-cooked","kashmiri"],"nutritionPerServingEstimate":{"kcal":770,"protein":41,"fat":65,"carbs":5,"fiber":1,"sugar":3,"sodium":180},"image":null,"updated":"2026-11-06"},{"slug":"lamb-tagine","url":"https://cuisine.recipes/recipes/lamb-tagine","title":"Lamb tagine with apricots","summary":"Lamb shoulder braised slowly with onions, ginger, cinnamon and saffron, then sweetened with apricots and honey and finished with almonds.","cuisine":"Moroccan","course":"main","diet":["gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":135,"restMinutes":0,"totalMinutes":155,"difficulty":"medium","equipment":["Tagine or large heavy casserole with a lid","Mixing bowl","Small frying pan"],"ingredients":[{"qty":1,"unit":"kg","item":"boneless lamb shoulder","note":"cut into 4 cm pieces"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":2,"unit":"","item":"large onions","note":"finely chopped or coarsely grated"},{"qty":4,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"pinch","item":"saffron threads"},{"qty":500,"unit":"ml","item":"hot water"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":150,"unit":"g","item":"dried apricots"},{"qty":2,"unit":"tbsp","item":"honey"},{"qty":40,"unit":"g","item":"flaked almonds"},{"qty":1,"unit":"tbsp","item":"sesame seeds"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Toss the lamb in a bowl with the ginger, cumin, ground coriander, ground cinnamon, turmeric, pepper and salt until evenly coated."},{"text":"Heat the oil in the tagine or casserole over medium heat and cook the onions, stirring, until soft and translucent.","timerMinutes":8},{"text":"Add the lamb and garlic and turn until the meat is coated and no longer red on the outside.","timerMinutes":5},{"text":"Crumble the saffron into the hot water, pour it over the lamb, add the cinnamon stick and bring to a gentle simmer."},{"text":"Cover and cook over low heat, stirring now and then and adding a splash of water if it looks dry.","timerMinutes":90},{"text":"Add the apricots and honey and cook uncovered until the lamb is very tender and the sauce is thick and glossy.","timerMinutes":30},{"text":"Meanwhile, toast the almonds and sesame seeds in a dry pan, shaking, until golden.","timerMinutes":3},{"text":"Remove the cinnamon stick, taste the sauce and adjust the salt."},{"text":"Scatter with the almonds, sesame seeds and fresh coriander and serve with couscous or bread."}],"notes":["Shoulder has enough fat to stay moist through the long cooking. Leg turns dry and stringy.","In an oven, cook the covered pot at 160°C for the same time.","Prunes are a classic swap for the apricots."],"tags":["lamb","slow-cooked","stew","sweet and savoury"],"nutritionPerServingEstimate":{"kcal":660,"protein":32,"fat":47,"carbs":31,"fiber":4,"sugar":22,"sodium":120},"image":null,"updated":"2026-11-06"},{"slug":"lancashire-hotpot","url":"https://cuisine.recipes/recipes/lancashire-hotpot","title":"Lancashire hotpot","summary":"Lamb and sweet onions cooked slowly in stock beneath overlapping slices of potato that turn golden and crisp at the edges.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":30,"cookMinutes":175,"restMinutes":10,"totalMinutes":215,"difficulty":"easy","equipment":["Large flameproof casserole with lid","Mandoline or sharp knife","Pastry brush"],"ingredients":[{"qty":1.2,"unit":"kg","item":"lamb neck fillet or boneless shoulder","note":"cut into large chunks"},{"qty":2,"unit":"tbsp","item":"plain flour"},{"qty":2,"unit":"tbsp","item":"sunflower oil or dripping"},{"qty":3,"unit":"","item":"onions","note":"thinly sliced"},{"qty":500,"unit":"ml","item":"lamb or chicken stock"},{"qty":1,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":1.2,"unit":"kg","item":"floury potatoes","note":"peeled and sliced 3 mm thick"},{"qty":40,"unit":"g","item":"butter","note":"melted"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 160°C. Toss the lamb with the flour and plenty of salt and pepper."},{"text":"Heat the oil in the casserole over high heat and brown the lamb in batches. Lift out.","timerMinutes":12},{"text":"Lower the heat, add the onions and cook until soft and light golden.","timerMinutes":10},{"text":"Stir in any flour left over, then the stock and Worcestershire sauce, scraping up the browned bits, and bring to the boil."},{"text":"Return the lamb with the thyme and bay, stir, and take the pan off the heat."},{"text":"Arrange the potato slices over the top in overlapping circles, like roof tiles, so the meat is completely covered."},{"text":"Brush the potatoes with the melted butter and season."},{"text":"Cover with the lid and bake.","timerMinutes":120},{"text":"Take off the lid, raise the oven to 200°C and bake until the potatoes are golden and crisp at the edges.","timerMinutes":30},{"text":"Leave to stand for 10 minutes before serving.","timerMinutes":10}],"notes":["Pickled red cabbage is the traditional partner, cutting through the richness.","Neck gives the richest, most tender result; shoulder is easier to find and almost as good.","Thin, even potato slices cook through at the same rate and crisp up neatly on top."],"tags":["lamb","slow-cooked","one-pot","northern english"],"nutritionPerServingEstimate":{"kcal":840,"protein":41,"fat":54,"carbs":48,"fiber":6,"sugar":6,"sodium":330},"image":null,"updated":"2026-11-06"},{"slug":"larb","url":"https://cuisine.recipes/recipes/larb","title":"Larb","summary":"A warm salad of minced pork dressed with lime juice, fish sauce and chili, made nutty with toasted rice powder and lots of fresh herbs.","cuisine":"Lao","course":"salad","diet":["dairy-free","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":15,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Small dry frying pan","Pestle and mortar or spice grinder","Wok or frying pan","Mixing bowl"],"ingredients":[{"qty":2,"unit":"tbsp","item":"raw glutinous rice","note":"or jasmine rice"},{"qty":500,"unit":"g","item":"pork mince"},{"qty":3,"unit":"tbsp","item":"water"},{"qty":3,"unit":"","item":"shallots","note":"thinly sliced"},{"qty":3,"unit":"tbsp","item":"fish sauce"},{"qty":4,"unit":"tbsp","item":"lime juice"},{"qty":1.5,"unit":"tsp","item":"dried chili flakes"},{"qty":1,"unit":"tsp","item":"sugar","note":"optional"},{"qty":4,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":20,"unit":"g","item":"mint","note":"leaves picked"},{"qty":20,"unit":"g","item":"coriander","note":"roughly chopped"},{"qty":150,"unit":"g","item":"crisp lettuce leaves","note":"to serve"},{"qty":0.5,"unit":"","item":"cucumber","note":"sliced, to serve"}],"steps":[{"text":"Toast the rice in the dry frying pan over medium heat, shaking often, until deep golden and smelling of popcorn.","timerMinutes":6},{"text":"Let it cool, then grind to a coarse powder with the pestle and mortar."},{"text":"Put the pork and water in the wok over medium heat."},{"text":"Cook, breaking the meat into small crumbs, until it is just cooked through and no longer pink. Do not let it brown.","timerMinutes":6},{"text":"Take the wok off the heat and let the pork cool slightly so the herbs do not wilt at once.","timerMinutes":2},{"text":"Stir in the shallots, fish sauce, lime juice, chili flakes and sugar."},{"text":"Add the toasted rice powder and mix well; it soaks up the juices and thickens the dressing."},{"text":"Fold in the spring onions, mint and coriander."},{"text":"Taste. It should be sour, salty and hot in about equal measure. Add more lime juice, fish sauce or chili to suit."},{"text":"Serve warm or at room temperature with the lettuce leaves and cucumber."}],"notes":["Make a larger batch of toasted rice powder. It keeps for weeks in a sealed jar.","Minced chicken, duck or finely chopped mushrooms all work in place of the pork."],"tags":["salad","pork","herbs","spicy"],"nutritionPerServingEstimate":{"kcal":400,"protein":24,"fat":27,"carbs":16,"fiber":3,"sugar":5,"sodium":1140},"image":null,"updated":"2026-11-06"},{"slug":"leek-and-potato-soup","url":"https://cuisine.recipes/recipes/leek-and-potato-soup","title":"Leek and potato soup","summary":"Leeks sweated gently in butter and simmered with potatoes and stock, then partly blended into a thick, comforting soup.","cuisine":"British","course":"soup","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Large saucepan with lid","Stick blender"],"ingredients":[{"qty":3,"unit":"","item":"leeks","note":"about 600 g trimmed"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":40,"unit":"g","item":"butter"},{"qty":400,"unit":"g","item":"floury potatoes","note":"peeled and diced"},{"qty":1.2,"unit":"l","item":"vegetable stock"},{"qty":150,"unit":"ml","item":"whole milk"},{"qty":2,"unit":"tbsp","item":"chives","note":"snipped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Halve the leeks lengthways, rinse between the layers to wash out any grit, then slice them."},{"text":"Melt the butter in a large saucepan over medium-low heat."},{"text":"Add the leeks, onion and a pinch of salt and stir to coat them in the butter."},{"text":"Cover and sweat, stirring now and then, until soft and sweet but not browned.","timerMinutes":10},{"text":"Add the potatoes and stock and bring to the boil."},{"text":"Simmer, partly covered, until the potatoes are completely soft.","timerMinutes":20},{"text":"Blend about half the soup with a stick blender, leaving some pieces whole, or blend it all for a smooth soup.","timerMinutes":1},{"text":"Stir in the milk and reheat gently without boiling.","timerMinutes":2},{"text":"Season well and serve scattered with chives."}],"notes":["Keep the dark green leek tops for making stock.","Blended until silky, sieved and served cold, this becomes vichyssoise.","It freezes well before the milk goes in. Add the milk when reheating."],"tags":["soup","vegetarian","budget","winter"],"nutritionPerServingEstimate":{"kcal":300,"protein":7,"fat":10,"carbs":47,"fiber":5,"sugar":12,"sodium":990},"image":null,"updated":"2026-11-06"},{"slug":"lemon-drizzle-cake","url":"https://cuisine.recipes/recipes/lemon-drizzle-cake","title":"Lemon drizzle cake","summary":"A buttery lemon loaf soaked while still hot with sharp lemon syrup, leaving a crisp, crackly sugar crust across the top.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":10,"yield":"1 loaf (10 slices)","prepMinutes":20,"cookMinutes":45,"restMinutes":60,"totalMinutes":125,"difficulty":"easy","equipment":["900 g (2 lb) loaf tin","Baking paper","Electric hand mixer","Mixing bowl","Fine grater","Skewer"],"ingredients":[{"qty":200,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":200,"unit":"g","item":"caster sugar"},{"qty":4,"unit":"","item":"eggs","note":"medium, at room temperature"},{"qty":200,"unit":"g","item":"self-raising flour"},{"qty":2,"unit":"","item":"unwaxed lemons","note":"finely grated zest"},{"qty":2,"unit":"tbsp","item":"milk"},{"qty":80,"unit":"ml","item":"lemon juice","note":"from the zested lemons"},{"qty":100,"unit":"g","item":"granulated sugar"}],"steps":[{"text":"Heat the oven to 180°C. Grease the loaf tin and line it with baking paper."},{"text":"Beat the butter and caster sugar together until pale and fluffy, about 3 minutes with an electric mixer."},{"text":"Beat in the eggs one at a time, adding a spoonful of the flour with the last one to stop the mixture curdling."},{"text":"Fold in the rest of the flour, then the lemon zest and milk, until the batter is smooth and drops easily from a spoon."},{"text":"Spoon the batter into the tin and level the top."},{"text":"Bake until golden and risen and a skewer pushed into the centre comes out clean.","timerMinutes":45},{"text":"While the cake bakes, stir the lemon juice and granulated sugar together. Most of the sugar should stay undissolved."},{"text":"As soon as the cake comes out of the oven, prick it all over with a skewer, right down to the base."},{"text":"Spoon the drizzle evenly over the hot cake, letting the juice soak in and the sugar settle on top."},{"text":"Leave the cake in the tin until completely cool, then lift it out using the paper.","timerMinutes":60}],"notes":["Granulated sugar is what gives the crisp, crackly top. Caster or icing sugar dissolves into the cake without leaving any crunch.","If you only have waxed lemons, scrub them in hot water and dry them before zesting.","Wrapped, the cake keeps for 3 to 4 days."],"tags":["lemon","loaf cake","afternoon tea","bake sale"],"nutritionPerServingEstimate":{"kcal":360,"protein":5,"fat":18,"carbs":46,"fiber":1,"sugar":30,"sodium":290},"image":null,"updated":"2026-11-06"},{"slug":"lemon-meringue-pie","url":"https://cuisine.recipes/recipes/lemon-meringue-pie","title":"Lemon meringue pie","summary":"A crisp pastry case filled with a sharp, glossy lemon filling and piled high with soft meringue baked to golden peaks.","cuisine":"British","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":40,"cookMinutes":50,"restMinutes":135,"totalMinutes":225,"difficulty":"hard","equipment":["23 cm loose-based tart tin, 3.5 cm deep","Mixing bowls","Rolling pin","Baking paper","Baking beans","Baking tray","Medium saucepan","Whisk","Electric mixer","Wire rack"],"ingredients":[{"qty":200,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":25,"unit":"g","item":"icing sugar"},{"qty":110,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":2,"unit":"tbsp","item":"cold water"},{"qty":45,"unit":"g","item":"cornflour"},{"qty":200,"unit":"g","item":"caster sugar","note":"for the filling"},{"qty":3,"unit":"","item":"lemons, finely grated zest"},{"qty":300,"unit":"ml","item":"water"},{"qty":150,"unit":"ml","item":"lemon juice","note":"from about 4 lemons"},{"qty":50,"unit":"g","item":"unsalted butter","note":"for the filling"},{"qty":4,"unit":"","item":"egg yolks"},{"qty":4,"unit":"","item":"egg whites","note":"at room temperature"},{"qty":200,"unit":"g","item":"caster sugar","note":"for the meringue"},{"qty":1,"unit":"tsp","item":"cornflour","note":"for the meringue"}],"steps":[{"text":"Rub the butter into the flour and icing sugar until the mix looks like fine breadcrumbs, then add the egg yolk and cold water and bring it into a dough. Wrap and chill.","timerMinutes":30},{"text":"Roll the pastry out on a floured surface to about 3 mm thick, line the tin, leaving the excess hanging over, and prick the base. Chill.","timerMinutes":15},{"text":"Heat the oven to 190°C with a baking tray inside."},{"text":"Line the pastry with baking paper and baking beans and bake on the hot tray.","timerMinutes":15},{"text":"Remove the paper and beans and bake until the base is dry and golden.","timerMinutes":8},{"text":"Trim the overhanging pastry and turn the oven down to 170°C."},{"text":"In a saucepan, whisk the cornflour, 200 g sugar and lemon zest with a little of the water to a smooth paste, then whisk in the rest of the water and the lemon juice."},{"text":"Bring to the boil over medium heat, whisking constantly, and let it bubble until thick and glossy.","timerMinutes":3},{"text":"Take the pan off the heat and whisk in the butter, then the egg yolks one at a time. Return to low heat, stirring, to cook the yolks.","timerMinutes":1},{"text":"Pour the hot filling into the pastry case."},{"text":"Whisk the egg whites to stiff peaks, then whisk in the 200 g sugar a spoonful at a time until thick and glossy. Whisk in the cornflour."},{"text":"Spoon the meringue around the edge of the filling first, making sure it touches the pastry all the way round, then pile the rest in the middle and swirl into peaks."},{"text":"Bake until the meringue is crisp and golden on the peaks.","timerMinutes":20},{"text":"Cool at room temperature so the filling can set before slicing.","timerMinutes":90}],"notes":["Spreading the meringue over hot filling cooks it from below and helps stop a watery layer forming between them.","Sealing the meringue against the pastry rim stops it shrinking back as it bakes.","Slice with a knife dipped in hot water. The pie is best on the day it is made and should not go in the fridge, which makes the meringue weep."],"tags":["pie","lemon","meringue","pastry","sunday lunch"],"nutritionPerServingEstimate":{"kcal":510,"protein":7,"fat":20,"carbs":80,"fiber":1,"sugar":54,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"lemon-tart","url":"https://cuisine.recipes/recipes/lemon-tart","title":"Lemon tart","summary":"A crisp sweet pastry case filled with a smooth, sharp lemon custard, baked low and slow until it just sets with a gentle wobble.","cuisine":"French","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":55,"restMinutes":105,"totalMinutes":190,"difficulty":"medium","equipment":["23 cm loose-based tart tin, 3 cm deep","Mixing bowl","Rolling pin","Baking paper","Baking beans","Baking tray","Whisk","Jug","Wire rack"],"ingredients":[{"qty":175,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":30,"unit":"g","item":"icing sugar"},{"qty":100,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":2,"unit":"tbsp","item":"cold water"},{"qty":5,"unit":"","item":"eggs","note":"medium, for the filling"},{"qty":150,"unit":"g","item":"caster sugar"},{"qty":150,"unit":"ml","item":"lemon juice","note":"from about 4 lemons"},{"qty":2,"unit":"","item":"lemons, finely grated zest"},{"qty":150,"unit":"ml","item":"double cream"}],"steps":[{"text":"Rub the butter into the flour and icing sugar with your fingertips until the mix looks like fine breadcrumbs."},{"text":"Add the egg yolk and cold water and bring it together into a smooth dough. Flatten into a disc, wrap and chill.","timerMinutes":30},{"text":"Roll the pastry out on a floured surface to about 3 mm thick and line the tin, leaving the excess hanging over the edge. Prick the base and chill.","timerMinutes":15},{"text":"Heat the oven to 190°C with a baking tray inside."},{"text":"Line the pastry with baking paper, fill with baking beans and bake on the hot tray.","timerMinutes":15},{"text":"Lift out the paper and beans and bake until the base is dry and pale golden.","timerMinutes":8},{"text":"Trim the overhanging pastry with a sharp knife and turn the oven down to 150°C."},{"text":"Whisk the eggs and sugar together until smooth but not frothy, then whisk in the lemon juice, zest and cream. Skim any foam from the top."},{"text":"Pull the oven shelf out a little, set the tart case on it and pour in the filling right to the top."},{"text":"Bake until the edges are set and the centre still wobbles slightly when the tin is nudged.","timerMinutes":30},{"text":"Cool the tart in its tin on a wire rack before slicing.","timerMinutes":60},{"text":"Serve at room temperature or lightly chilled, dusted with icing sugar if you like."}],"notes":["Pouring the filling with the case already in the oven avoids spills on the way from worktop to shelf.","The filling sets further as it cools, so take it out while the centre still trembles. Overbaked filling can crack.","The tart keeps in the fridge for 2 days, though the pastry is crispest on the day it is made."],"tags":["tart","lemon","pastry","dinner party","make ahead"],"nutritionPerServingEstimate":{"kcal":400,"protein":7,"fat":23,"carbs":41,"fiber":1,"sugar":24,"sodium":50},"image":null,"updated":"2026-11-06"},{"slug":"mac-and-cheese","url":"https://cuisine.recipes/recipes/mac-and-cheese","title":"Mac and cheese","summary":"Elbow macaroni folded through a smooth cheddar sauce, then baked under buttery crumbs until the top is crisp and the edges bubble.","cuisine":"American","course":"main","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":5,"totalMinutes":65,"difficulty":"easy","equipment":["Large pot","Colander","Medium saucepan","Whisk","2 litre baking dish","Small bowl"],"ingredients":[{"qty":400,"unit":"g","item":"elbow macaroni"},{"qty":60,"unit":"g","item":"butter","note":"plus extra for the dish"},{"qty":40,"unit":"g","item":"plain flour"},{"qty":900,"unit":"ml","item":"whole milk","note":"warmed"},{"qty":1,"unit":"tsp","item":"mustard powder"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":300,"unit":"g","item":"mature cheddar","note":"grated from a block"},{"qty":30,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":40,"unit":"g","item":"dry breadcrumbs"},{"qty":15,"unit":"g","item":"butter","note":"melted, for the topping"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":null,"unit":"","item":"salt","note":"for the pasta water and to taste"}],"steps":[{"text":"Heat the oven to 190°C and butter a 2 litre baking dish."},{"text":"Cook the macaroni in a large pot of well salted boiling water for 2 minutes less than the packet says, so it is still firm in the centre.","timerMinutes":6},{"text":"Drain the pasta and set it aside in the colander."},{"text":"Melt the 60 g of butter in a saucepan over medium heat, stir in the flour and cook until it bubbles and smells nutty but is still pale.","timerMinutes":2},{"text":"Whisk in the warm milk a ladle at a time at first, keeping the sauce smooth before adding more."},{"text":"Simmer gently, whisking often, until the sauce thickens enough to coat the back of a spoon.","timerMinutes":8},{"text":"Take the pan off the heat and stir in the mustard powder, cayenne, black pepper and 225 g of the cheddar until melted and smooth."},{"text":"Taste and add salt. The sauce should be well seasoned and looser than you think, since the pasta soaks some up in the oven."},{"text":"Fold in the macaroni, tip it into the dish and scatter the rest of the cheddar over the top."},{"text":"Mix the breadcrumbs with the melted butter and parmesan and sprinkle evenly over the cheese."},{"text":"Bake until the sauce bubbles at the edges and the crumbs are crisp and golden.","timerMinutes":25},{"text":"Leave it to settle before serving so the sauce thickens slightly.","timerMinutes":5}],"notes":["Grate the cheese from a block. Ready grated cheese is coated in starch and can make the sauce grainy.","For a stovetop version, skip the crumbs and the oven and serve as soon as the pasta is folded into the sauce.","It can be assembled a day ahead and chilled. Add 10 to 15 minutes to the baking time if it goes in cold."],"tags":["pasta","cheese","baked","comfort","family"],"nutritionPerServingEstimate":{"kcal":710,"protein":30,"fat":35,"carbs":68,"fiber":3,"sugar":10,"sodium":590},"image":null,"updated":"2026-11-06"},{"slug":"madeleines","url":"https://cuisine.recipes/recipes/madeleines","title":"Madeleines","summary":"Small, shell-shaped sponge cakes flavoured with lemon zest and brown butter notes, baked from a chilled batter so each one rises into a hump.","cuisine":"French","course":"baking","diet":["vegetarian"],"servings":24,"yield":"24 madeleines","prepMinutes":20,"cookMinutes":20,"restMinutes":60,"totalMinutes":100,"difficulty":"medium","equipment":["12-hole madeleine tin","Small saucepan","Mixing bowl","Electric hand mixer","Sieve","Spatula","Pastry brush","Wire rack"],"ingredients":[{"qty":100,"unit":"g","item":"unsalted butter","note":"plus extra, melted, for the tin"},{"qty":2,"unit":"","item":"eggs","note":"large, at room temperature"},{"qty":100,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tbsp","item":"honey"},{"qty":1,"unit":"","item":"lemon, finely grated zest"},{"qty":100,"unit":"g","item":"plain flour","note":"plus extra for the tin"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":1,"unit":"tbsp","item":"icing sugar","note":"for dusting"}],"steps":[{"text":"Melt the butter in a small pan and let it bubble gently until it smells nutty and flecked with light brown specks, then cool until lukewarm.","timerMinutes":4},{"text":"Whisk the eggs and caster sugar with an electric mixer until pale, thick and doubled in volume."},{"text":"Whisk in the honey and lemon zest."},{"text":"Sift the flour, baking powder and salt over the eggs and fold in gently with a spatula."},{"text":"Pour the cooled butter down the side of the bowl and fold until the batter is smooth and glossy."},{"text":"Cover and chill the batter until thick and cold.","timerMinutes":60},{"text":"Brush the tin with melted butter, dust with flour and tap out the excess. Heat the oven to 200°C."},{"text":"Drop a heaped teaspoon of batter into each mould, filling it about three quarters full. Do not spread it out."},{"text":"Bake until risen in the middle, golden at the edges and springy to the touch.","timerMinutes":8},{"text":"Tap the madeleines out onto a wire rack straight away."},{"text":"Wipe, butter and flour the tin again and bake the rest of the batter in the same way.","timerMinutes":8},{"text":"Dust with icing sugar and serve while still slightly warm."}],"notes":["The contrast between cold batter and a hot oven is what makes the hump on the back. The batter can rest in the fridge for up to 2 days.","Madeleines are best eaten within a few hours of baking, while the edges are still crisp.","If your tin is non-stick, a light brushing of butter is enough and you can skip the flour."],"tags":["cakes","lemon","tea time","small bakes","french patisserie"],"nutritionPerServingEstimate":{"kcal":80,"protein":1,"fat":4,"carbs":9,"fiber":0,"sugar":5,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"mapo-tofu","url":"https://cuisine.recipes/recipes/mapo-tofu","title":"Mapo tofu","summary":"Soft tofu simmered in a fiery, glossy sauce of chili bean paste, fermented black beans and minced beef, finished with numbing Sichuan pepper.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"medium","equipment":["Wok","Saucepan","Small dry frying pan","Pestle and mortar","Slotted spoon"],"ingredients":[{"qty":2,"unit":"tsp","item":"Sichuan peppercorns"},{"qty":500,"unit":"g","item":"soft tofu","note":"cut into 2 cm cubes"},{"qty":1,"unit":"tsp","item":"salt","note":"for the tofu water"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":150,"unit":"g","item":"beef mince"},{"qty":2.5,"unit":"tbsp","item":"Sichuan chili bean paste","note":"doubanjiang, chopped if chunky"},{"qty":1,"unit":"tbsp","item":"fermented black beans","note":"rinsed and roughly chopped"},{"qty":2,"unit":"tsp","item":"ground dried chili"},{"qty":3,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":10,"unit":"g","item":"fresh ginger","note":"finely chopped"},{"qty":250,"unit":"ml","item":"chicken stock"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":1,"unit":"tsp","item":"soy sauce"},{"qty":1.5,"unit":"tbsp","item":"cornflour","note":"mixed with 3 tbsp cold water"},{"qty":3,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":1,"unit":"tbsp","item":"chili oil"}],"steps":[{"text":"Toast the Sichuan peppercorns in the dry pan over low heat until fragrant, then grind them to a powder.","timerMinutes":2},{"text":"Bring a pan of water to a simmer with the salt, slide in the tofu and keep it just below the boil to firm up the edges.","timerMinutes":3},{"text":"Leave the tofu sitting in the hot water while you start the sauce."},{"text":"Heat the oil in the wok over medium-high heat and fry the beef, breaking it up, until browned and crisp in places.","timerMinutes":4},{"text":"Turn the heat to medium, add the chili bean paste and stir-fry until the oil turns red and smells rich.","timerMinutes":1},{"text":"Add the black beans, ground chili, garlic and ginger and stir-fry until fragrant.","timerMinutes":1},{"text":"Pour in the stock with the sugar and soy sauce and bring to a simmer."},{"text":"Lift the tofu out with a slotted spoon and slide it into the wok. Nudge it gently with the back of a spatula rather than stirring, so it stays whole."},{"text":"Simmer so the tofu takes on the flavour of the sauce.","timerMinutes":5},{"text":"Stir the cornflour mixture and add it in 3 parts, nudging gently between each, until the sauce is thick and glossy.","timerMinutes":1},{"text":"Stir in most of the spring onions and the chili oil."},{"text":"Spoon into a dish, sprinkle with the ground Sichuan pepper and the remaining spring onions and serve with rice."}],"notes":["Chili bean paste is very salty. Taste the sauce before adding any salt.","Pork mince is a common alternative to beef. Finely chopped shiitake mushrooms make a good meat-free version."],"tags":["tofu","spicy","sichuan","beef"],"nutritionPerServingEstimate":{"kcal":330,"protein":18,"fat":24,"carbs":13,"fiber":2,"sugar":4,"sodium":920},"image":null,"updated":"2026-11-06"},{"slug":"margherita-pizza","url":"https://cuisine.recipes/recipes/margherita-pizza","title":"Margherita pizza","summary":"A soft, airy dough baked on a very hot stone with raw tomato, torn mozzarella, basil and olive oil, the simplest and most loved pizza.","cuisine":"Italian","course":"main","diet":["vegetarian"],"servings":4,"yield":"4 pizzas, about 25 cm across","prepMinutes":30,"cookMinutes":80,"restMinutes":180,"totalMinutes":290,"difficulty":"medium","equipment":["Large mixing bowl","Pizza stone or steel","Pizza peel or flat baking tray","Sieve"],"ingredients":[{"qty":500,"unit":"g","item":"tipo 00 flour","note":"or strong white bread flour, plus extra for dusting"},{"qty":325,"unit":"ml","item":"lukewarm water"},{"qty":1,"unit":"tsp","item":"instant dried yeast"},{"qty":2,"unit":"tsp","item":"fine salt","note":"about 10 g, plus a pinch for the sauce"},{"qty":400,"unit":"g","item":"whole peeled tomatoes","note":"canned"},{"qty":2,"unit":"tbsp","item":"extra virgin olive oil","note":"plus extra for drizzling"},{"qty":250,"unit":"g","item":"fresh mozzarella","note":"2 balls, torn into pieces"},{"qty":1,"unit":"bunch","item":"basil","note":"leaves picked"}],"steps":[{"text":"Mix the flour and yeast in a large bowl, pour in the water and stir until there is no dry flour left."},{"text":"Add the salt and knead on a clean surface for about 10 minutes, until the dough is smooth, springy and slightly tacky."},{"text":"Return the dough to the bowl, cover and leave at room temperature until doubled in size.","timerMinutes":120},{"text":"Divide into 4 pieces of about 205 g, shape each into a tight ball, set on a floured tray, cover and leave until puffy.","timerMinutes":60},{"text":"Put the stone or steel on a high shelf and heat the oven to its highest setting, ideally 260°C, for at least 45 minutes.","timerMinutes":45},{"text":"Tear the mozzarella into a sieve and leave it to drain while the oven heats."},{"text":"Crush the tomatoes by hand into a rough sauce and stir in a pinch of salt and 1 tablespoon of the oil. Do not cook it."},{"text":"On a floured surface, press one ball out from the centre with your fingertips, leaving a puffy rim, and stretch it to about 25 cm."},{"text":"Lay the base on a floured peel and spread over about 4 tablespoons of tomato, keeping the rim bare."},{"text":"Scatter over a quarter of the mozzarella."},{"text":"Slide the pizza onto the stone and bake until the rim is puffed and blistered and the cheese is bubbling.","timerMinutes":8},{"text":"Top with basil leaves and a drizzle of olive oil, then shape and bake the remaining pizzas the same way."}],"notes":["For a lighter, more flavourful crust, let the dough rise in the fridge for 24 to 48 hours after mixing, then shape the balls 3 hours before baking.","Wet mozzarella is the usual cause of a soggy middle. Draining it while the oven heats makes a real difference.","No stone or steel? Heat a heavy baking tray upside down in the oven and slide the pizza onto that."],"tags":["pizza","baking","vegetarian","weekend"],"nutritionPerServingEstimate":{"kcal":720,"protein":30,"fat":23,"carbs":96,"fiber":5,"sugar":3,"sodium":510},"image":null,"updated":"2026-11-06"},{"slug":"marinara-sauce","url":"https://cuisine.recipes/recipes/marinara-sauce","title":"Marinara sauce","summary":"A quick tomato sauce of canned plum tomatoes, olive oil, garlic, oregano and fresh basil, simmered until thick enough to coat pasta.","cuisine":"Italian-American","course":"sauce","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":"About 700 ml, enough for 400 g pasta","prepMinutes":5,"cookMinutes":30,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Large frying pan or wide saucepan","Wooden spoon","Mixing bowl"],"ingredients":[{"qty":2,"unit":"can","item":"whole plum tomatoes","note":"400 g cans"},{"qty":4,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":4,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":1,"unit":"pinch","item":"chili flakes","note":"optional"},{"qty":0.5,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"sprig","item":"basil","note":"plus a few leaves to serve"},{"qty":1,"unit":"tsp","item":"salt"}],"steps":[{"text":"Tip the tomatoes into a bowl and crush them with your hands until no large pieces remain."},{"text":"Swirl a little water in each can and add it to the bowl."},{"text":"Warm the olive oil in a wide pan over medium-low heat and add the garlic."},{"text":"Cook gently, stirring, until the garlic is fragrant and just pale gold, without letting it brown.","timerMinutes":2},{"text":"Add the chili flakes and oregano and stir for a few seconds."},{"text":"Pour in the tomatoes carefully, as they will spit, then add the basil sprig and salt."},{"text":"Bring to a simmer and cook, stirring now and then, until the sauce thickens and the oil starts to pool on the surface.","timerMinutes":25},{"text":"Remove the basil sprig, taste and adjust the salt, and tear in a few fresh basil leaves before serving."}],"notes":["Good canned whole plum tomatoes make the biggest difference. Whole tomatoes are usually better quality than chopped ones.","If the tomatoes taste sharp, a longer simmer mellows them better than adding sugar.","The sauce keeps for 5 days in the fridge and freezes well for up to 3 months."],"tags":["tomato","pasta","basics","freezer friendly"],"nutritionPerServingEstimate":{"kcal":160,"protein":2,"fat":14,"carbs":8,"fiber":4,"sugar":5,"sodium":230},"image":null,"updated":"2026-11-06"},{"slug":"mashed-potatoes","url":"https://cuisine.recipes/recipes/mashed-potatoes","title":"Mashed potatoes","summary":"Fluffy, creamy mashed potatoes made with floury potatoes, hot milk and plenty of butter, mashed by hand so they stay light, never gluey.","cuisine":"American","course":"side","diet":["vegetarian","gluten-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Large saucepan","Small saucepan","Colander","Potato masher or ricer"],"ingredients":[{"qty":1.2,"unit":"kg","item":"floury potatoes","note":"such as russet or Yukon Gold"},{"qty":1,"unit":"tbsp","item":"salt","note":"for the cooking water"},{"qty":200,"unit":"ml","item":"whole milk"},{"qty":80,"unit":"g","item":"butter"},{"qty":null,"unit":"","item":"salt and white pepper","note":"to taste"}],"steps":[{"text":"Peel the potatoes and cut them into even chunks about 4 cm across."},{"text":"Put the potatoes in a large saucepan, cover with cold water by 2 cm and add the salt."},{"text":"Bring to the boil over high heat.","timerMinutes":10},{"text":"Lower the heat and simmer until a knife slides into a chunk with no resistance.","timerMinutes":18},{"text":"Meanwhile, warm the milk and butter in a small saucepan until the butter melts. Keep it hot."},{"text":"Drain the potatoes well, then return them to the empty pan over low heat to steam off any remaining water.","timerMinutes":2},{"text":"Mash the potatoes or pass them through a ricer until no lumps remain."},{"text":"Pour in the hot milk and butter a little at a time, stirring with a wooden spoon until smooth and creamy."},{"text":"Season with salt and white pepper, then serve hot."}],"notes":["Never use a food processor or stick blender. Overworking the potatoes releases starch and turns the mash gluey.","Adding the milk hot keeps the mash fluffy. Cold milk makes it dense and cools it down.","For a richer mash, swap up to half the milk for heavy cream."],"tags":["potato","comfort","holiday","sunday-lunch"],"nutritionPerServingEstimate":{"kcal":270,"protein":5,"fat":12,"carbs":37,"fiber":4,"sugar":3,"sodium":110},"image":null,"updated":"2026-11-06"},{"slug":"massaman-curry","url":"https://cuisine.recipes/recipes/massaman-curry","title":"Massaman curry","summary":"Beef chuck braised slowly in coconut milk with massaman curry paste, potatoes, roasted peanuts and warm spices, balanced with tamarind and palm sugar.","cuisine":"Thai","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":150,"restMinutes":0,"totalMinutes":170,"difficulty":"medium","equipment":["Large heavy casserole with a lid","Wooden spoon"],"ingredients":[{"qty":2,"unit":"can","item":"coconut milk","note":"400 ml each, not shaken"},{"qty":4,"unit":"tbsp","item":"massaman curry paste"},{"qty":800,"unit":"g","item":"beef chuck","note":"cut into 4 cm chunks"},{"qty":250,"unit":"ml","item":"water"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":4,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":500,"unit":"g","item":"waxy potatoes","note":"peeled and cut into large chunks"},{"qty":1,"unit":"","item":"onion","note":"cut into thick wedges"},{"qty":60,"unit":"g","item":"roasted peanuts"},{"qty":3,"unit":"tbsp","item":"fish sauce"},{"qty":2,"unit":"tbsp","item":"palm sugar","note":"or light brown sugar"},{"qty":2,"unit":"tbsp","item":"tamarind pulp","note":"soaked in a little hot water and strained"}],"steps":[{"text":"Scoop about 6 tbsp of the thick cream from the top of one can of coconut milk into the casserole and set it over medium heat."},{"text":"Simmer, stirring, until the cream thickens and the oil starts to separate.","timerMinutes":4},{"text":"Add the curry paste and fry, stirring constantly, until it darkens slightly and smells toasty.","timerMinutes":3},{"text":"Add the beef and stir until every piece is coated and lightly sealed.","timerMinutes":4},{"text":"Pour in the rest of the coconut milk and the water, and add the cinnamon, cardamom and bay leaves."},{"text":"Bring to a gentle simmer, then cover and cook over low heat, stirring every 20 minutes, until the beef is nearly tender.","timerMinutes":90},{"text":"Add the potatoes, onion and peanuts."},{"text":"Simmer uncovered until the potatoes are tender and the sauce has thickened, with red oil glistening on the surface.","timerMinutes":35},{"text":"Season with the fish sauce, palm sugar and tamarind, a little at a time, until the curry tastes sweet, salty and sour in equal measure."},{"text":"Simmer for a few more minutes to let the seasoning settle, then fish out the cinnamon and bay leaves.","timerMinutes":5},{"text":"Serve with jasmine rice."}],"notes":["Massaman is meant to be mild and rich. If your paste is very hot, start with 3 tbsp and add more after tasting.","Like most braises it tastes better the next day. Cool it, chill overnight and reheat gently."],"tags":["curry","beef","slow cooking","coconut"],"nutritionPerServingEstimate":{"kcal":1040,"protein":51,"fat":76,"carbs":48,"fiber":6,"sugar":15,"sodium":1800},"image":null,"updated":"2026-11-06"},{"slug":"meatloaf","url":"https://cuisine.recipes/recipes/meatloaf","title":"Meatloaf","summary":"A tender beef and pork loaf kept moist with a bread and milk paste, baked free-form under a sweet and tangy ketchup glaze.","cuisine":"American","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":70,"restMinutes":10,"totalMinutes":100,"difficulty":"easy","equipment":["Frying pan","Large mixing bowl","Baking tray","Baking paper","Small bowl","Meat thermometer"],"ingredients":[{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":2,"unit":"slice","item":"white bread","note":"crusts removed, torn into small pieces"},{"qty":120,"unit":"ml","item":"whole milk"},{"qty":2,"unit":"","item":"eggs"},{"qty":2,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":1,"unit":"tsp","item":"dried thyme"},{"qty":15,"unit":"g","item":"flat-leaf parsley","note":"chopped"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"black pepper"},{"qty":700,"unit":"g","item":"beef mince"},{"qty":300,"unit":"g","item":"pork mince"},{"qty":120,"unit":"g","item":"ketchup","note":"for the glaze"},{"qty":2,"unit":"tbsp","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"cider vinegar"},{"qty":1,"unit":"tsp","item":"yellow mustard"}],"steps":[{"text":"Heat the oven to 180°C and line a baking tray with baking paper."},{"text":"Cook the onion in the oil over medium heat until soft and translucent.","timerMinutes":6},{"text":"Add the garlic and cook for a minute more, then leave to cool.","timerMinutes":1},{"text":"Soak the bread in the milk in a large bowl, then mash it with a fork into a smooth paste."},{"text":"Beat in the eggs, Worcestershire sauce, thyme, parsley, salt, pepper and the cooled onion."},{"text":"Add both minces and mix with your hands just until everything is evenly combined, without squeezing or kneading."},{"text":"Shape the mixture into a loaf about 23 cm long and 12 cm wide on the lined tray."},{"text":"Stir the ketchup, sugar, vinegar and mustard together and spread half over the top and sides of the loaf."},{"text":"Bake until the loaf is firm and starting to brown.","timerMinutes":45},{"text":"Spread on the remaining glaze and bake until it turns sticky and the centre of the loaf reaches 71°C.","timerMinutes":15},{"text":"Rest the meatloaf on the tray before cutting into thick slices.","timerMinutes":10}],"notes":["Shaping the loaf on a tray rather than packing it into a tin lets the outside brown and the fat run away.","Overmixing makes a dense, rubbery loaf, so stop as soon as the mixture looks even.","Cold leftover slices make very good sandwiches."],"tags":["beef","pork","comfort","family","baked"],"nutritionPerServingEstimate":{"kcal":570,"protein":33,"fat":39,"carbs":20,"fiber":1,"sugar":11,"sodium":440},"image":null,"updated":"2026-11-06"},{"slug":"mexican-rice","url":"https://cuisine.recipes/recipes/mexican-rice","title":"Mexican red rice","summary":"Long-grain rice toasted in oil until golden, then simmered in a blended tomato, onion and garlic broth until fluffy and orange-red.","cuisine":"Mexican","course":"side","diet":["gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":10,"totalMinutes":55,"difficulty":"easy","equipment":["Sieve","Blender","Wide saucepan with a tight lid","Fork"],"ingredients":[{"qty":300,"unit":"g","item":"long-grain white rice"},{"qty":250,"unit":"g","item":"ripe tomatoes","note":"roughly chopped"},{"qty":0.5,"unit":"","item":"onion","note":"roughly chopped"},{"qty":2,"unit":"clove","item":"garlic"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":400,"unit":"ml","item":"chicken stock","note":"hot"},{"qty":1,"unit":"tsp","item":"salt","note":"less if the stock is salty"},{"qty":1,"unit":"","item":"green chilli","note":"such as jalapeño, left whole"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Rinse the rice in a sieve under cold water until the water runs almost clear, then leave it to drain well."},{"text":"Blend the tomatoes, onion and garlic until completely smooth. You should have about 300 ml."},{"text":"Heat the oil in a wide saucepan over medium heat, add the rice and fry, stirring often, until the grains turn opaque and light golden.","timerMinutes":6},{"text":"Pour in the tomato purée, standing back as it spits, and stir until most of it is absorbed and it darkens slightly.","timerMinutes":3},{"text":"Add the hot stock, salt and whole chilli, stir once and bring to the boil."},{"text":"Cover tightly, turn the heat to its lowest setting and cook without lifting the lid.","timerMinutes":18},{"text":"Take the pan off the heat and leave it covered so the rice finishes steaming.","timerMinutes":10},{"text":"Remove the chilli, fluff the rice gently with a fork and scatter with coriander."}],"notes":["Do not stir the rice once the lid is on, or it turns sticky.","Diced carrot and peas are a common addition. Add a handful with the stock.","Use vegetable stock to make it vegan."],"tags":["rice","side","tomato","weeknight"],"nutritionPerServingEstimate":{"kcal":260,"protein":6,"fat":6,"carbs":46,"fiber":1,"sugar":3,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"minestrone","url":"https://cuisine.recipes/recipes/minestrone","title":"Minestrone","summary":"A thick Italian vegetable soup with beans, small pasta and tomato, finished with basil, grated cheese and a drizzle of olive oil.","cuisine":"Italian","course":"soup","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":50,"restMinutes":0,"totalMinutes":70,"difficulty":"easy","equipment":["Large pot","Wooden spoon","Ladle"],"ingredients":[{"qty":3,"unit":"tbsp","item":"olive oil","note":"plus extra to serve"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":2,"unit":"","item":"carrots","note":"diced"},{"qty":2,"unit":"","item":"celery sticks","note":"diced"},{"qty":3,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"","item":"potato","note":"peeled and cut into 1 cm dice"},{"qty":100,"unit":"g","item":"green beans","note":"cut into 2 cm lengths"},{"qty":1,"unit":"can","item":"chopped tomatoes","note":"400 g"},{"qty":1.5,"unit":"l","item":"vegetable stock"},{"qty":1,"unit":"","item":"zucchini","note":"diced"},{"qty":150,"unit":"g","item":"savoy cabbage","note":"shredded"},{"qty":1,"unit":"can","item":"cannellini beans","note":"400 g, drained and rinsed"},{"qty":100,"unit":"g","item":"small soup pasta","note":"such as ditalini"},{"qty":1,"unit":"bunch","item":"fresh basil","note":"small, leaves torn"},{"qty":40,"unit":"g","item":"parmesan","note":"or a vegetarian hard cheese, finely grated, to serve"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large pot over medium heat."},{"text":"Add the onion, carrots, celery and a pinch of salt. Cook, stirring often, until soft and translucent but not browned.","timerMinutes":10},{"text":"Stir in the garlic and cook until it smells sweet.","timerMinutes":1},{"text":"Add the potato and green beans and stir to coat them in the oil.","timerMinutes":2},{"text":"Pour in the tomatoes and stock and bring to the boil.","timerMinutes":5},{"text":"Lower the heat and simmer with the lid ajar until the potato is nearly tender.","timerMinutes":15},{"text":"Add the zucchini, cabbage and cannellini beans and simmer until the cabbage has wilted.","timerMinutes":5},{"text":"Stir in the pasta and simmer, stirring now and then, until it is tender. Add a splash of water if the soup gets too thick.","timerMinutes":10},{"text":"Taste and season well with salt and pepper."},{"text":"Take the pot off the heat and stir in the torn basil."},{"text":"Ladle into bowls and finish each with grated cheese and a thin drizzle of olive oil."}],"notes":["Minestrone changes with the season. Swap in peas, chard, kale or squash for any of the vegetables, keeping the total weight roughly the same.","If you plan to keep leftovers, cook the pasta separately and add it to each bowl, since it keeps absorbing liquid in the pot.","For a vegan version, use olive oil and leave out the cheese."],"tags":["vegetables","beans","pasta","one-pot"],"nutritionPerServingEstimate":{"kcal":290,"protein":11,"fat":10,"carbs":41,"fiber":7,"sugar":8,"sodium":950},"image":null,"updated":"2026-11-06"},{"slug":"miso-soup","url":"https://cuisine.recipes/recipes/miso-soup","title":"Miso soup","summary":"A light dashi broth made from kombu and bonito flakes, seasoned with miso and filled with silken tofu, wakame and spring onion.","cuisine":"Japanese","course":"soup","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":20,"restMinutes":30,"totalMinutes":55,"difficulty":"easy","equipment":["Medium saucepan","Fine sieve","Heatproof bowl","Small bowl","Ladle"],"ingredients":[{"qty":1,"unit":"l","item":"cold water"},{"qty":10,"unit":"g","item":"kombu","note":"a piece about 10 cm square, lifted out before serving"},{"qty":20,"unit":"g","item":"bonito flakes","note":"katsuobushi, strained out"},{"qty":4,"unit":"g","item":"dried wakame","note":"about 2 tsp"},{"qty":200,"unit":"g","item":"silken tofu","note":"cut into 1.5 cm cubes"},{"qty":60,"unit":"g","item":"miso","note":"white or mixed, about 3 tbsp"},{"qty":2,"unit":"","item":"spring onions","note":"finely sliced"}],"steps":[{"text":"Wipe the kombu with a damp cloth, leaving the white powder on the surface, since that carries much of the flavour."},{"text":"Put the kombu and the water in the saucepan and leave to soak.","timerMinutes":30},{"text":"Set the pan over medium-low heat and warm it slowly until small bubbles form around the edge.","timerMinutes":10},{"text":"Lift out the kombu just before the water boils, as boiling it makes the broth slimy and bitter."},{"text":"Turn up the heat and bring the water to a full boil.","timerMinutes":2},{"text":"Scatter in the bonito flakes, turn off the heat and leave them to steep until they sink.","timerMinutes":3},{"text":"Meanwhile, cover the wakame with cold water in a small bowl and leave it to soften."},{"text":"Pour the broth through a fine sieve into a heatproof bowl without pressing the flakes, then pour the dashi back into the rinsed pan."},{"text":"Drain the wakame, add it to the dashi with the tofu and warm through over low heat.","timerMinutes":2},{"text":"Put the miso in a ladle, lower it into the broth and stir with chopsticks until it has dissolved."},{"text":"Heat until the soup is steaming but not boiling, since boiling dulls the aroma of the miso.","timerMinutes":1},{"text":"Ladle into bowls, scatter with the spring onion and serve straight away."}],"notes":["Miso varies a lot in saltiness. Stir in two thirds of it first, taste, then add the rest if needed.","For a vegan version, soak 3 dried shiitake mushrooms with the kombu and leave out the bonito flakes.","The dashi keeps for 3 days in the fridge. Add the miso only when you reheat it."],"tags":["soup","tofu","dashi","quick"],"nutritionPerServingEstimate":{"kcal":60,"protein":5,"fat":2,"carbs":6,"fiber":1,"sugar":2,"sodium":630},"image":null,"updated":"2026-11-06"},{"slug":"moussaka","url":"https://cuisine.recipes/recipes/moussaka","title":"Moussaka","summary":"Roasted aubergine layered with a cinnamon-warmed lamb and tomato sauce under a thick, golden bechamel, baked until set and bubbling.","cuisine":"Greek","course":"main","diet":[],"servings":8,"yield":null,"prepMinutes":40,"cookMinutes":105,"restMinutes":30,"totalMinutes":175,"difficulty":"medium","equipment":["2 large baking trays","Large frying pan or saucepan","Medium saucepan","Whisk","Baking dish, about 30 x 23 cm"],"ingredients":[{"qty":3,"unit":"","item":"large aubergines","note":"about 1.2 kg, cut lengthways into 1 cm slices"},{"qty":6,"unit":"tbsp","item":"olive oil","note":"for brushing"},{"qty":2,"unit":"tbsp","item":"olive oil","note":"for the sauce"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":3,"unit":"clove","item":"garlic","note":"crushed"},{"qty":750,"unit":"g","item":"lamb mince"},{"qty":150,"unit":"ml","item":"dry red wine"},{"qty":400,"unit":"g","item":"chopped tomatoes","note":"canned"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":100,"unit":"ml","item":"water"},{"qty":3,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":80,"unit":"g","item":"butter"},{"qty":80,"unit":"g","item":"plain flour"},{"qty":800,"unit":"ml","item":"whole milk"},{"qty":0.25,"unit":"tsp","item":"nutmeg","note":"freshly grated"},{"qty":2,"unit":"","item":"egg yolks"},{"qty":60,"unit":"g","item":"kefalotyri or parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 220°C. Brush the aubergine slices with oil on both sides, season and lay them in a single layer on lined trays."},{"text":"Roast, turning once, until soft and golden.","timerMinutes":25},{"text":"Meanwhile, heat the 2 tablespoons of oil in a large pan and cook the onions until soft and golden.","timerMinutes":10},{"text":"Add the garlic and lamb and cook, breaking the meat up, until browned.","timerMinutes":8},{"text":"Pour in the wine and let it bubble until reduced by half.","timerMinutes":2},{"text":"Add the tomatoes, tomato paste, cinnamon, oregano and water and simmer until thick, with very little liquid left.","timerMinutes":30},{"text":"Stir in the parsley and season well with salt and pepper."},{"text":"For the bechamel, melt the butter in a saucepan, stir in the flour and cook for a minute without colouring.","timerMinutes":1},{"text":"Whisk in the milk a little at a time, then simmer, stirring, until thick enough to coat the back of a spoon.","timerMinutes":8},{"text":"Take the sauce off the heat and beat in the egg yolks, the nutmeg and half the cheese."},{"text":"Turn the oven down to 180°C. Lay half the aubergine in the dish, spread over all the meat sauce, then cover with the rest of the aubergine."},{"text":"Pour over the bechamel, smooth it to the edges and scatter with the remaining cheese."},{"text":"Bake until the top is deep golden and set.","timerMinutes":45},{"text":"Leave to rest for 30 minutes before cutting, so it holds its layers.","timerMinutes":30}],"notes":["Roasting the aubergine instead of frying it keeps the dish lighter and far less oily.","Many Greek cooks add a base layer of thinly sliced, par-fried potatoes. Lay them in the dish before the first layer of aubergine.","Moussaka is easier to slice and often tastier the next day. Reheat portions at 180°C for about 20 minutes."],"tags":["lamb","aubergine","baked","make-ahead","crowd"],"nutritionPerServingEstimate":{"kcal":680,"protein":26,"fat":50,"carbs":29,"fiber":7,"sugar":14,"sodium":350},"image":null,"updated":"2026-11-06"},{"slug":"mujadara","url":"https://cuisine.recipes/recipes/mujadara","title":"Mujadara","summary":"Lentils and rice cooked together with cumin and a heap of slowly browned onions, topped with more crisp onions for a frugal, satisfying meal.","cuisine":"Middle Eastern","course":"main","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":60,"restMinutes":10,"totalMinutes":85,"difficulty":"easy","equipment":["Saucepan","Large wide heavy pan with a lid","Kitchen paper","Colander"],"ingredients":[{"qty":200,"unit":"g","item":"brown or green lentils","note":"rinsed"},{"qty":1,"unit":"l","item":"water","note":"for the lentils"},{"qty":100,"unit":"ml","item":"olive oil"},{"qty":4,"unit":"","item":"large onions","note":"halved and thinly sliced"},{"qty":2,"unit":"tsp","item":"salt","note":"divided"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":150,"unit":"g","item":"long-grain rice","note":"rinsed and drained"},{"qty":450,"unit":"ml","item":"boiling water","note":"for the rice"}],"steps":[{"text":"Put the lentils in a saucepan with the 1 litre of water, bring to the boil and simmer until starting to soften but still firm. Drain.","timerMinutes":15},{"text":"Meanwhile, heat the oil in the wide pan over medium-high heat, add the onions and a pinch of salt and cook, stirring often, until soft and golden.","timerMinutes":15},{"text":"Lower the heat to medium and keep cooking, stirring and scraping, until the onions are a deep mahogany brown and some are crisp.","timerMinutes":15},{"text":"Lift about half the onions, choosing the crispest, onto kitchen paper and spread them out."},{"text":"Add the cumin, cinnamon and pepper to the onions left in the pan and stir until fragrant.","timerMinutes":0.5},{"text":"Add the rice and stir to coat it in the oil.","timerMinutes":1},{"text":"Add the lentils, the remaining salt and the boiling water and bring back to the boil."},{"text":"Cover tightly and cook over the lowest heat until the water is absorbed and the rice is tender.","timerMinutes":18},{"text":"Take the pan off the heat, lay a clean tea towel under the lid and leave to rest.","timerMinutes":10},{"text":"Fluff with a fork, pile onto a platter and top with the crisp onions. Serve with yogurt and a chopped salad."}],"notes":["The onions carry the flavour of the whole dish, so take them as dark as you dare without letting them burn.","Coarse bulgur wheat is a traditional alternative to rice, though it is not gluten-free."],"tags":["lentils","rice","budget","vegan","levantine"],"nutritionPerServingEstimate":{"kcal":600,"protein":17,"fat":24,"carbs":81,"fiber":10,"sugar":10,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"mushroom-risotto","url":"https://cuisine.recipes/recipes/mushroom-risotto","title":"Mushroom risotto","summary":"Creamy risotto made with soaked dried porcini and golden fried chestnut mushrooms, the soaking liquid adding depth, finished with butter and parmesan.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":20,"totalMinutes":75,"difficulty":"medium","equipment":["Small heatproof bowl","Sieve","Kitchen paper","Medium saucepan","Wide heavy pan","Ladle","Wooden spoon"],"ingredients":[{"qty":20,"unit":"g","item":"dried porcini"},{"qty":250,"unit":"ml","item":"boiling water"},{"qty":1,"unit":"l","item":"vegetable or chicken stock"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":60,"unit":"g","item":"butter","note":"divided"},{"qty":400,"unit":"g","item":"chestnut mushrooms","note":"sliced"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"thyme leaves"},{"qty":2,"unit":"","item":"shallots","note":"finely chopped"},{"qty":320,"unit":"g","item":"carnaroli or arborio rice"},{"qty":125,"unit":"ml","item":"dry white wine"},{"qty":60,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Cover the porcini with the boiling water and leave them to soften.","timerMinutes":20},{"text":"Lift out the porcini, squeeze them and chop finely. Strain the soaking liquid through a sieve lined with kitchen paper to remove any grit."},{"text":"Add the strained liquid to the stock in a saucepan and keep it at a bare simmer."},{"text":"Heat the oil and 20 g of the butter in the wide pan over high heat and fry the fresh mushrooms in two batches until golden and dry.","timerMinutes":8},{"text":"Add the garlic, thyme and chopped porcini for the last minute, season and tip everything onto a plate."},{"text":"Lower the heat, melt another 20 g of butter in the pan and cook the shallots until soft and translucent.","timerMinutes":6},{"text":"Add the rice and stir until the grains are hot and look translucent at the edges.","timerMinutes":2},{"text":"Pour in the wine and stir until it has been absorbed.","timerMinutes":1},{"text":"Add the hot stock a ladle at a time, stirring often and letting each addition be nearly absorbed before adding the next.","timerMinutes":10},{"text":"Stir in two thirds of the mushrooms and keep adding stock until the rice is tender with a slight bite in the centre.","timerMinutes":8},{"text":"Take the pan off the heat and beat in the remaining butter and the parmesan until creamy and loose."},{"text":"Cover and rest, then serve topped with the rest of the mushrooms and the parsley.","timerMinutes":2}],"notes":["Keeping some mushrooms back for the top means they stay golden instead of soft.","For a vegetarian risotto, use vegetable stock and a vegetarian hard cheese in place of parmesan."],"tags":["rice","risotto","mushrooms","porcini"],"nutritionPerServingEstimate":{"kcal":610,"protein":16,"fat":24,"carbs":79,"fiber":3,"sugar":5,"sodium":1080},"image":null,"updated":"2026-11-06"},{"slug":"naan","url":"https://cuisine.recipes/recipes/naan","title":"Naan","summary":"Soft, chewy yogurt flatbreads made with a quick yeast dough and cooked in a very hot pan until puffed and charred in spots.","cuisine":"Indian","course":"baking","diet":["vegetarian"],"servings":8,"yield":"8 naan","prepMinutes":20,"cookMinutes":25,"restMinutes":100,"totalMinutes":145,"difficulty":"medium","equipment":["Large mixing bowl","Rolling pin","Large heavy frying pan or cast iron pan with a lid","Pastry brush","Clean tea towel"],"ingredients":[{"qty":500,"unit":"g","item":"plain flour","note":"plus a little for dusting"},{"qty":7,"unit":"g","item":"fast-action dried yeast","note":"1 sachet"},{"qty":2,"unit":"tsp","item":"sugar"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":150,"unit":"g","item":"plain whole-milk yogurt","note":"at room temperature"},{"qty":175,"unit":"ml","item":"milk","note":"lukewarm"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"plus a little for the bowl"},{"qty":1,"unit":"tsp","item":"nigella seeds","note":"optional"},{"qty":40,"unit":"g","item":"butter","note":"melted, for brushing"}],"steps":[{"text":"Mix the flour, yeast, sugar, salt and baking powder in a large bowl."},{"text":"Add the yogurt, warm milk and oil and mix to a soft, slightly sticky dough."},{"text":"Knead on a lightly oiled surface until smooth, soft and springy.","timerMinutes":8},{"text":"Put the dough in an oiled bowl, cover and leave somewhere warm until doubled in size.","timerMinutes":90},{"text":"Knock the dough back, divide it into 8 pieces and shape each into a ball. Cover and rest.","timerMinutes":10},{"text":"Heat the heavy pan over high heat until very hot.","timerMinutes":5},{"text":"Roll one ball into a teardrop shape about 20 cm long and 5 mm thick. Scatter over a few nigella seeds and press them in."},{"text":"Lay the naan in the dry pan and cook until large bubbles rise and the underside has dark spots.","timerMinutes":1.5},{"text":"Turn it over, cover the pan with a lid and cook until puffed and cooked through.","timerMinutes":1},{"text":"Brush with melted butter and wrap in a clean tea towel to keep soft while you cook the rest."}],"notes":["The pan must be properly hot. If the first naan does not bubble within a minute, wait a little longer before the next.","For garlic naan, stir a finely grated clove of garlic and some chopped fresh coriander into the melted butter."],"tags":["bread","flatbread","yeast","side"],"nutritionPerServingEstimate":{"kcal":320,"protein":8,"fat":9,"carbs":51,"fiber":2,"sugar":3,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"nachos","url":"https://cuisine.recipes/recipes/nachos","title":"Nachos","summary":"Layered tortilla chips baked with melting cheddar, spiced black beans and pickled jalapenos, topped with fresh salsa and soured cream.","cuisine":"Tex-Mex","course":"snack","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":8,"restMinutes":0,"totalMinutes":23,"difficulty":"easy","equipment":["Large baking tray or ovenproof dish","Mixing bowls","Grater","Sieve"],"ingredients":[{"qty":200,"unit":"g","item":"tortilla chips","note":"lightly salted"},{"qty":1,"unit":"can","item":"black beans","note":"400 g can, drained and rinsed"},{"qty":0.5,"unit":"tsp","item":"ground cumin"},{"qty":200,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":60,"unit":"g","item":"pickled jalapenos","note":"drained and sliced"},{"qty":2,"unit":"","item":"ripe tomatoes","note":"finely diced"},{"qty":0.5,"unit":"","item":"red onion","note":"finely chopped"},{"qty":10,"unit":"g","item":"coriander leaves","note":"chopped"},{"qty":1,"unit":"tbsp","item":"lime juice"},{"qty":150,"unit":"ml","item":"soured cream"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Mix the tomatoes, onion, coriander and lime juice with a pinch of salt for a quick salsa, and set aside."},{"text":"Toss the drained beans with the cumin and a pinch of salt."},{"text":"Spread half the tortilla chips over a large baking tray in a single, slightly overlapping layer."},{"text":"Scatter over half the beans, half the jalapenos and half the cheese."},{"text":"Add the rest of the chips and repeat the layers, making sure the cheese reaches right to the edges."},{"text":"Bake until the cheese has melted and is bubbling at the edges.","timerMinutes":8},{"text":"Spoon over the salsa, add dollops of soured cream and serve straight from the tray."}],"notes":["Building two layers means the chips underneath get cheese and beans too, not just the ones on top.","Serve straight away. Nachos soften within 10 minutes of leaving the oven.","A bowl of guacamole on the side makes this a fuller sharing plate."],"tags":["party food","sharing","game day","cheese"],"nutritionPerServingEstimate":{"kcal":600,"protein":21,"fat":36,"carbs":49,"fiber":8,"sugar":5,"sodium":1020},"image":null,"updated":"2026-11-06"},{"slug":"nasi-goreng","url":"https://cuisine.recipes/recipes/nasi-goreng","title":"Nasi goreng","summary":"Indonesian fried rice seasoned with sweet soy sauce, shrimp paste, shallots and chili, served with a fried egg, cucumber and crisp shallots.","cuisine":"Indonesian","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":20,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Wok","Frying pan","Pestle and mortar or small blender"],"ingredients":[{"qty":4,"unit":"","item":"shallots","note":"roughly chopped"},{"qty":3,"unit":"clove","item":"garlic"},{"qty":3,"unit":"","item":"red chilies","note":"deseeded for less heat"},{"qty":1,"unit":"tsp","item":"shrimp paste"},{"qty":4,"unit":"tbsp","item":"vegetable oil"},{"qty":300,"unit":"g","item":"chicken thighs","note":"boneless and skinless, cut into small pieces"},{"qty":800,"unit":"g","item":"cold cooked long-grain rice"},{"qty":3,"unit":"tbsp","item":"kecap manis","note":"Indonesian sweet soy sauce"},{"qty":1,"unit":"tbsp","item":"soy sauce"},{"qty":null,"unit":"","item":"salt","note":"to taste"},{"qty":4,"unit":"","item":"eggs"},{"qty":0.5,"unit":"","item":"cucumber","note":"sliced"},{"qty":2,"unit":"","item":"tomatoes","note":"sliced"},{"qty":2,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":3,"unit":"tbsp","item":"crisp fried shallots"}],"steps":[{"text":"Pound or blend the shallots, garlic, chilies and shrimp paste to a coarse paste."},{"text":"Heat 2 tbsp of the oil in the wok over medium-high heat and fry the paste, stirring, until it darkens and smells sweet rather than raw.","timerMinutes":3},{"text":"Add the chicken and stir-fry until cooked through.","timerMinutes":5},{"text":"Add the rice, breaking up any clumps, and toss over high heat until hot.","timerMinutes":4},{"text":"Drizzle over the kecap manis and soy sauce and toss until every grain is evenly brown.","timerMinutes":2},{"text":"Taste, add salt or more kecap manis if needed, and keep warm."},{"text":"Heat the remaining oil in the frying pan and fry the eggs until the edges are crisp and the yolks still soft.","timerMinutes":3},{"text":"Serve the rice topped with a fried egg, with cucumber and tomato on the side, scattered with spring onion and fried shallots."}],"notes":["Fry the shrimp paste well. Its strong smell mellows into a deep savoury flavour as it cooks.","No kecap manis? Simmer 3 tbsp soy sauce with 2 tbsp dark brown sugar until syrupy, then cool."],"tags":["rice","chicken","quick","leftovers"],"nutritionPerServingEstimate":{"kcal":650,"protein":29,"fat":24,"carbs":77,"fiber":3,"sugar":13,"sodium":1000},"image":null,"updated":"2026-11-06"},{"slug":"clam-chowder","url":"https://cuisine.recipes/recipes/clam-chowder","title":"New England clam chowder","summary":"A creamy soup of freshly steamed clams, smoky bacon and tender potato, simmered in the clams' own briny broth with milk and cream.","cuisine":"American","course":"soup","diet":[],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":45,"restMinutes":0,"totalMinutes":70,"difficulty":"medium","equipment":["Large heavy pot with a lid","Sieve","Kitchen paper","Slotted spoon","Large bowl"],"ingredients":[{"qty":36,"unit":"","item":"littleneck clams","note":"about 2 kg in the shell, scrubbed"},{"qty":500,"unit":"ml","item":"water"},{"qty":150,"unit":"g","item":"smoked bacon","note":"cut into small dice"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"finely chopped"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":3,"unit":"tbsp","item":"plain flour"},{"qty":700,"unit":"g","item":"floury potatoes","note":"peeled, cut into 1.5 cm dice"},{"qty":500,"unit":"ml","item":"whole milk"},{"qty":250,"unit":"ml","item":"double cream"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":2,"unit":"tbsp","item":"chives","note":"finely snipped"},{"qty":null,"unit":"","item":"salt","note":"to taste"}],"steps":[{"text":"Rinse the clams in cold water and throw away any with broken shells or any that stay open when tapped."},{"text":"Put the clams and water in the large pot, cover and steam over high heat until the shells open.","timerMinutes":8},{"text":"Lift the clams into a bowl as they open and discard any that stay shut."},{"text":"Strain the broth through a sieve lined with kitchen paper to catch any grit. Top it up with water to make 750 ml."},{"text":"Pull the clams from their shells and chop them into bite-sized pieces."},{"text":"Wipe out the pot, add the bacon and cook over medium heat until the fat runs and the edges crisp.","timerMinutes":6},{"text":"Add the butter, onion, celery, thyme and bay leaf and cook gently until soft but not browned.","timerMinutes":8},{"text":"Sprinkle in the flour and stir for a minute to cook out the raw taste.","timerMinutes":1},{"text":"Stir in the clam broth a little at a time until smooth, then add the potatoes."},{"text":"Simmer, partly covered, until the potatoes are tender and starting to soften at the edges.","timerMinutes":15},{"text":"Pour in the milk and cream and heat gently until steaming, without letting it boil.","timerMinutes":5},{"text":"Stir in the chopped clams and warm them through for a minute so they stay tender.","timerMinutes":1},{"text":"Remove the thyme stalks and bay leaf, add the pepper, taste for salt, and serve scattered with chives."}],"notes":["Clams and bacon are both salty, so season only at the end.","Canned clams work in a pinch. Use about 400 g of drained chopped clams and make the broth up to 750 ml with their juice and bottled clam juice.","Chowder is even better the next day. Reheat it slowly and do not let it boil, or the clams turn rubbery."],"tags":["clams","seafood","chowder","new england","comfort"],"nutritionPerServingEstimate":{"kcal":500,"protein":19,"fat":33,"carbs":34,"fiber":3,"sugar":8,"sodium":670},"image":null,"updated":"2026-11-06"},{"slug":"nicoise-salad","url":"https://cuisine.recipes/recipes/nicoise-salad","title":"Niçoise salad","summary":"Tuna, new potatoes, green beans, tomatoes, eggs, anchovies and black olives on crisp lettuce, dressed with a sharp mustard vinaigrette.","cuisine":"French","course":"salad","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":25,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Saucepan","Small saucepan","Small bowl","Whisk","Large serving platter"],"ingredients":[{"qty":400,"unit":"g","item":"small new potatoes"},{"qty":200,"unit":"g","item":"green beans","note":"trimmed"},{"qty":4,"unit":"","item":"eggs"},{"qty":2,"unit":"","item":"little gem lettuces","note":"leaves separated"},{"qty":250,"unit":"g","item":"ripe tomatoes","note":"cut into wedges"},{"qty":0.5,"unit":"","item":"small red onion","note":"very thinly sliced"},{"qty":300,"unit":"g","item":"tuna in olive oil","note":"drained"},{"qty":8,"unit":"","item":"anchovy fillets"},{"qty":60,"unit":"g","item":"small black olives"},{"qty":6,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":2,"unit":"tbsp","item":"red wine vinegar"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":1,"unit":"clove","item":"garlic","note":"crushed"},{"qty":1,"unit":"bunch","item":"basil","note":"leaves only, small"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Boil the potatoes in salted water until a knife slides in easily.","timerMinutes":15},{"text":"Lift the potatoes out, then cook the beans in the same water until just tender and still bright green.","timerMinutes":4},{"text":"Drain the beans and cool them under cold running water."},{"text":"At the same time, lower the eggs into a small pan of boiling water and cook for 8 minutes, then cool in cold water, peel and quarter.","timerMinutes":8},{"text":"Whisk the oil, vinegar, mustard and garlic with salt and pepper to make the dressing."},{"text":"Halve the potatoes while still warm and toss them with a third of the dressing so they soak it up."},{"text":"Arrange the lettuce over a large platter."},{"text":"Lay the potatoes, beans, tomatoes and onion over the lettuce."},{"text":"Break the tuna into large flakes on top, then add the eggs, anchovies and olives."},{"text":"Spoon over the rest of the dressing, scatter with basil and serve at room temperature."}],"notes":["In Nice the salad is often made with raw vegetables only, leaving out the potatoes and beans. This version includes both, as is common elsewhere.","Good tuna packed in olive oil makes the biggest difference to the finished salad.","Dress the potatoes while they are warm; cold potatoes do not absorb the vinaigrette."],"tags":["salad","tuna","eggs","summer"],"nutritionPerServingEstimate":{"kcal":560,"protein":35,"fat":35,"carbs":28,"fiber":6,"sugar":5,"sodium":820},"image":null,"updated":"2026-11-06"},{"slug":"oatmeal-raisin-cookies","url":"https://cuisine.recipes/recipes/oatmeal-raisin-cookies","title":"Oatmeal raisin cookies","summary":"Chewy, thick cookies made with rolled oats, plump raisins, brown sugar and a little cinnamon, with crisp golden edges.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":24,"yield":"about 24 cookies","prepMinutes":15,"cookMinutes":12,"restMinutes":35,"totalMinutes":62,"difficulty":"easy","equipment":["Two baking trays","Baking paper","Mixing bowls","Electric hand mixer","Spatula","Wire rack"],"ingredients":[{"qty":115,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":150,"unit":"g","item":"light brown sugar"},{"qty":50,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"","item":"egg","note":"large"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":125,"unit":"g","item":"plain flour"},{"qty":0.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":200,"unit":"g","item":"rolled oats","note":"not instant oats"},{"qty":150,"unit":"g","item":"raisins"}],"steps":[{"text":"Beat the butter and both sugars together until creamy and lighter in colour, about 2 minutes."},{"text":"Beat in the egg and vanilla until smooth."},{"text":"Whisk the flour, bicarbonate of soda, cinnamon and salt together in another bowl."},{"text":"Stir the dry ingredients into the butter mixture until just combined."},{"text":"Stir in the oats and raisins until evenly spread through the dough."},{"text":"Cover the bowl and chill the dough so the cookies spread less and stay thick.","timerMinutes":30},{"text":"Heat the oven to 180°C and line two baking trays with baking paper."},{"text":"Roll heaped tablespoons of dough into balls, set them 5 cm apart on the trays and flatten them slightly."},{"text":"Bake until golden at the edges but still soft and pale in the centre, swapping the trays halfway.","timerMinutes":12},{"text":"Leave the cookies on the trays to firm up, then move them to a wire rack.","timerMinutes":5}],"notes":["Soak the raisins in hot water for 10 minutes and pat them dry if they are hard. They stay juicier in the oven.","The cookies look underbaked when they come out. They set as they cool and stay chewy.","They keep for 4 days in an airtight tin."],"tags":["cookies","oats","raisins","lunchbox","bake sale"],"nutritionPerServingEstimate":{"kcal":140,"protein":2,"fat":5,"carbs":23,"fiber":1,"sugar":12,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"okonomiyaki","url":"https://cuisine.recipes/recipes/okonomiyaki","title":"Okonomiyaki","summary":"Savoury Japanese cabbage pancakes topped with pork belly and finished with a sweet brown sauce, mayonnaise, bonito flakes and seaweed.","cuisine":"Japanese","course":"main","diet":["dairy-free"],"servings":4,"yield":"4 pancakes","prepMinutes":20,"cookMinutes":40,"restMinutes":0,"totalMinutes":60,"difficulty":"medium","equipment":["Large non-stick frying pan with a lid","Large mixing bowl","Two fish slices","Small bowl","Baking tray"],"ingredients":[{"qty":3,"unit":"tbsp","item":"Worcestershire sauce","note":"for the sauce"},{"qty":2,"unit":"tbsp","item":"tomato ketchup"},{"qty":1,"unit":"tbsp","item":"oyster sauce"},{"qty":2,"unit":"tsp","item":"sugar"},{"qty":150,"unit":"g","item":"plain flour"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":200,"unit":"ml","item":"dashi","note":"cooled, or water"},{"qty":4,"unit":"","item":"eggs"},{"qty":400,"unit":"g","item":"white cabbage","note":"finely shredded"},{"qty":4,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":30,"unit":"g","item":"pickled red ginger","note":"chopped"},{"qty":8,"unit":"slice","item":"thin pork belly","note":"about 200 g"},{"qty":2,"unit":"tbsp","item":"vegetable oil"},{"qty":4,"unit":"tbsp","item":"mayonnaise","note":"Japanese style if possible"},{"qty":5,"unit":"g","item":"bonito flakes"},{"qty":1,"unit":"tbsp","item":"aonori","note":"dried green seaweed flakes"}],"steps":[{"text":"Stir the Worcestershire sauce, ketchup, oyster sauce and sugar together in a small bowl until the sugar dissolves."},{"text":"Heat the oven to 100°C so you can keep the cooked pancakes warm."},{"text":"Whisk the flour, baking powder and dashi to a smooth batter, then beat in the eggs."},{"text":"Fold in the cabbage, spring onions and pickled ginger until every shred is coated. It should look like mostly cabbage, loosely held together by batter."},{"text":"Heat half a tablespoon of oil in the frying pan over medium heat."},{"text":"Spoon in a quarter of the mixture and shape it into a round about 18 cm across and 2 cm thick, without pressing it down."},{"text":"Lay 2 slices of pork belly on top and cook until the underside is deep golden.","timerMinutes":4},{"text":"Flip the pancake with two fish slices so the pork is underneath, then cover and cook until the cabbage is tender and the centre feels springy.","timerMinutes":5},{"text":"Uncover, flip once more and cook for a final minute to firm up the base.","timerMinutes":1},{"text":"Slide onto a tray and keep warm in the oven while you cook the remaining 3 pancakes the same way."},{"text":"Brush each pancake with the sauce, zigzag mayonnaise across the top and finish with bonito flakes and aonori. Serve hot."}],"notes":["Keep the batter scant. Too much flour makes the pancakes heavy rather than tender.","A few tablespoons of grated nagaimo (Japanese mountain yam) beaten into the batter makes the pancakes lighter and fluffier.","Prawns or squid can replace the pork belly. Lay them on the batter in the same way."],"tags":["pancake","cabbage","pork","street food"],"nutritionPerServingEstimate":{"kcal":690,"protein":18,"fat":50,"carbs":43,"fiber":4,"sugar":9,"sodium":630},"image":null,"updated":"2026-11-06"},{"slug":"onigiri","url":"https://cuisine.recipes/recipes/onigiri","title":"Onigiri","summary":"Japanese rice balls of lightly salted short-grain rice shaped around a flaked salmon filling and wrapped in a strip of crisp nori.","cuisine":"Japanese","course":"snack","diet":["dairy-free","gluten-free"],"servings":4,"yield":"8 rice balls","prepMinutes":20,"cookMinutes":30,"restMinutes":30,"totalMinutes":80,"difficulty":"easy","equipment":["Heavy saucepan with a tight lid","Sieve","Grill tray","Wide bowl"],"ingredients":[{"qty":300,"unit":"g","item":"Japanese short-grain rice"},{"qty":360,"unit":"ml","item":"water","note":"plus extra for rinsing"},{"qty":150,"unit":"g","item":"salmon fillet","note":"skinless"},{"qty":1,"unit":"tsp","item":"fine salt","note":"half for the salmon, half for shaping"},{"qty":1,"unit":"tsp","item":"toasted sesame seeds"},{"qty":2,"unit":"sheet","item":"nori","note":"each cut into 4 strips"}],"steps":[{"text":"Rinse the rice in a bowl of cold water, swirling and draining it several times, until the water runs almost clear."},{"text":"Drain the rice, put it in the saucepan with the measured water and leave it to soak.","timerMinutes":30},{"text":"Bring to the boil over medium-high heat, then cover tightly and turn the heat to its lowest setting."},{"text":"Cook without lifting the lid until all the water has been absorbed.","timerMinutes":13},{"text":"Turn off the heat and leave the rice covered to steam.","timerMinutes":10},{"text":"Meanwhile, sprinkle the salmon with half the salt and grill under a hot grill until cooked through and lightly browned.","timerMinutes":10},{"text":"Flake the salmon into small pieces, removing any bones, and mix in the sesame seeds."},{"text":"Spread the rice in a wide bowl and let it cool until you can handle it comfortably but it is still warm.","timerMinutes":5},{"text":"Wet your hands with water and rub a pinch of the remaining salt over your palms."},{"text":"Take about 80 g of rice, flatten it in one palm, put a spoonful of salmon in the middle and fold the rice over to enclose it."},{"text":"Cup your hands and press the rice firmly into a triangle, turning it a few times so all three sides are even."},{"text":"Wrap a strip of nori around the base of each rice ball just before eating so it stays crisp."}],"notes":["Use Japanese short-grain rice. Long-grain rice will not hold together.","Wrapped in cling film, onigiri keep for a few hours at cool room temperature. The fridge makes the rice hard, so eat them the same day.","Other classic fillings are a pickled plum (umeboshi), tuna mixed with mayonnaise, or kombu simmered in soy sauce."],"tags":["rice","salmon","lunchbox","picnic"],"nutritionPerServingEstimate":{"kcal":360,"protein":14,"fat":6,"carbs":61,"fiber":2,"sugar":0,"sodium":30},"image":null,"updated":"2026-11-06"},{"slug":"onion-bhaji","url":"https://cuisine.recipes/recipes/onion-bhaji","title":"Onion bhaji","summary":"Crisp, lacy fritters of sliced onion bound in a spiced gram flour batter and fried until deep golden, best eaten straight from the pan.","cuisine":"Indian","course":"snack","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":"about 12 bhajis","prepMinutes":15,"cookMinutes":25,"restMinutes":10,"totalMinutes":50,"difficulty":"easy","equipment":["Mixing bowl","Deep heavy pan or wok","Cooking thermometer","Slotted spoon","Wire rack"],"ingredients":[{"qty":3,"unit":"","item":"onions","note":"halved and thinly sliced"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":2,"unit":"","item":"green chilies","note":"finely chopped"},{"qty":10,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":120,"unit":"g","item":"gram flour","note":"chickpea flour"},{"qty":60,"unit":"ml","item":"water","note":"about"},{"qty":1,"unit":"l","item":"vegetable oil","note":"for deep frying; about 60 g is absorbed"}],"steps":[{"text":"Separate the onion slices into a bowl, toss them with the salt and leave until they soften and release some liquid.","timerMinutes":10},{"text":"Add the cumin seeds, ground coriander, turmeric, chili powder, green chilies, ginger and fresh coriander and mix well."},{"text":"Add the gram flour and mix with your hands. The onion juices will start to form a batter."},{"text":"Add water a tablespoon at a time just until the batter coats the onions thickly and the mixture clumps together."},{"text":"Heat the oil in a deep pan to 170°C.","timerMinutes":8},{"text":"Drop loose spoonfuls of the mixture into the oil, 4 or 5 at a time, without pressing them flat."},{"text":"Fry, turning once or twice, until deep golden brown and crisp all over.","timerMinutes":5},{"text":"Lift out onto a wire rack and repeat with the rest, letting the oil come back to temperature between batches."},{"text":"Serve hot with raita, mango chutney or lime pickle."}],"notes":["Use as little water as possible. A thin batter gives flat, greasy bhajis; a thick one gives crisp, lacy ones.","Check that your gram flour is labelled gluten-free if you need it to be, as some is milled alongside wheat."],"tags":["snack","fried","onions","starter","vegan"],"nutritionPerServingEstimate":{"kcal":300,"protein":8,"fat":17,"carbs":30,"fiber":6,"sugar":8,"sodium":30},"image":null,"updated":"2026-11-06"},{"slug":"onion-rings","url":"https://cuisine.recipes/recipes/onion-rings","title":"Onion rings","summary":"Thick rings of sweet onion dipped in a light, crisp beer batter and deep-fried in small batches until puffed and golden brown.","cuisine":"American","course":"side","diet":["vegetarian","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"medium","equipment":["Large deep heavy saucepan","Cooking thermometer","Mixing bowls","Whisk","Slotted spoon","Wire rack","Baking tray"],"ingredients":[{"qty":2,"unit":"","item":"large onions","note":"about 500 g"},{"qty":30,"unit":"g","item":"plain flour","note":"for coating"},{"qty":150,"unit":"g","item":"plain flour","note":"for the batter"},{"qty":50,"unit":"g","item":"cornflour"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"salt","note":"plus extra to finish"},{"qty":0.5,"unit":"tsp","item":"paprika"},{"qty":250,"unit":"ml","item":"lager","note":"very cold, or sparkling water"},{"qty":1.5,"unit":"l","item":"sunflower oil","note":"for deep frying, about 60 g is absorbed"}],"steps":[{"text":"Peel the onions, cut them into rounds about 1 cm thick and separate into rings, keeping the small centres for another dish."},{"text":"Heat the oven to 100°C and set a wire rack over a baking tray inside to keep the cooked rings warm."},{"text":"Pour the oil into a large, deep, heavy saucepan, filling it no more than a third full, and heat it to 180°C.","timerMinutes":10},{"text":"Toss the onion rings in the coating flour until lightly dusted, then shake off the excess."},{"text":"Whisk the batter flour, cornflour, baking powder, salt and paprika in a bowl, then whisk in the cold lager until smooth and about as thick as double cream."},{"text":"Dip a few rings into the batter, lifting each out with a fork and letting the excess drip back into the bowl."},{"text":"Lower them carefully into the hot oil, frying only a few at a time so the pan is not crowded."},{"text":"Fry, turning once, until puffed, crisp and golden brown.","timerMinutes":3},{"text":"Lift out with a slotted spoon onto the rack and sprinkle with salt while hot."},{"text":"Fry the rest in batches, letting the oil come back to 180°C each time.","timerMinutes":9},{"text":"Serve straight away, while the batter is at its crispest."}],"notes":["Never leave hot oil unattended, and use a thermometer. If the oil starts to smoke, turn off the heat.","Mix the batter just before frying. The bubbles in the lager are what make it light.","Sparkling water gives an equally crisp batter with a milder flavour."],"tags":["deep-fried","side dish","game day","batter"],"nutritionPerServingEstimate":{"kcal":410,"protein":6,"fat":16,"carbs":57,"fiber":3,"sugar":5,"sodium":120},"image":null,"updated":"2026-11-06"},{"slug":"osso-buco","url":"https://cuisine.recipes/recipes/osso-buco","title":"Osso buco","summary":"Cross-cut veal shanks braised slowly in white wine and stock until the meat falls from the bone, finished with a gremolata of lemon, garlic and parsley.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":135,"restMinutes":0,"totalMinutes":160,"difficulty":"medium","equipment":["Large flameproof casserole with a lid","Kitchen string","Shallow dish","Fine grater","Small bowl"],"ingredients":[{"qty":4,"unit":"","item":"veal shanks","note":"cross-cut about 4 cm thick, about 1.2 kg in total"},{"qty":40,"unit":"g","item":"plain flour","note":"for dusting"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":40,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"carrot","note":"finely chopped"},{"qty":1,"unit":"","item":"celery stick","note":"finely chopped"},{"qty":200,"unit":"ml","item":"dry white wine"},{"qty":400,"unit":"ml","item":"chicken or veal stock","note":"hot"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":1,"unit":"","item":"lemon","note":"zest only, finely grated, for the gremolata"},{"qty":1,"unit":"clove","item":"garlic","note":"very finely chopped, for the gremolata"},{"qty":3,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped, for the gremolata"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 160°C. Snip the thin skin around each shank in 2 or 3 places, or tie string around the middle, so they keep their shape."},{"text":"Season the shanks, dust them in flour and shake off the excess."},{"text":"Heat the oil and half the butter in the casserole over medium-high heat and brown the shanks well on both sides.","timerMinutes":10},{"text":"Lift the shanks onto a plate. Lower the heat, add the rest of the butter with the onion, carrot and celery, and cook gently until soft.","timerMinutes":10},{"text":"Pour in the wine, scrape up the browned bits from the base and let it bubble until reduced by half.","timerMinutes":3},{"text":"Return the shanks in a single layer with the marrow facing up. Add the bay leaf and enough stock to come two thirds of the way up the meat."},{"text":"Bring to a simmer, cover and braise in the oven, turning the shanks once halfway, until the meat is very tender and pulling from the bone.","timerMinutes":105},{"text":"Meanwhile, mix the lemon zest, garlic and parsley in a small bowl to make the gremolata."},{"text":"If the sauce is thin, lift out the shanks and simmer the sauce on the hob until it coats a spoon.","timerMinutes":5},{"text":"Taste the sauce for seasoning, return the shanks and scatter the gremolata over just before serving."}],"notes":["Risotto alla milanese is the classic partner. Creamy polenta or mashed potatoes also work well.","Outside Milan a tomato version is common: add 200 g chopped canned tomatoes with the stock.","Scoop out the soft marrow from the centre of the bone with a small spoon. It is rich and soft, and good spread on toast."],"tags":["veal","braise","slow-cooked","milan"],"nutritionPerServingEstimate":{"kcal":490,"protein":45,"fat":24,"carbs":14,"fiber":2,"sugar":5,"sodium":400},"image":null,"updated":"2026-11-06"},{"slug":"overnight-oats","url":"https://cuisine.recipes/recipes/overnight-oats","title":"Overnight oats","summary":"Rolled oats soaked overnight in milk and yogurt with chia seeds and maple syrup, ready to eat cold from the fridge with fresh blueberries.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":2,"yield":null,"prepMinutes":5,"cookMinutes":0,"restMinutes":480,"totalMinutes":485,"difficulty":"easy","equipment":["Mixing bowl","2 jars or lidded containers"],"ingredients":[{"qty":100,"unit":"g","item":"rolled oats"},{"qty":1,"unit":"tbsp","item":"chia seeds","note":"optional"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":200,"unit":"ml","item":"whole milk","note":"plus a splash in the morning"},{"qty":150,"unit":"g","item":"plain yogurt"},{"qty":1,"unit":"tbsp","item":"maple syrup","note":"or honey"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"},{"qty":150,"unit":"g","item":"blueberries","note":"or other fresh fruit"}],"steps":[{"text":"Put the oats, chia seeds and salt in a bowl and stir them together."},{"text":"Add the milk, yogurt, maple syrup and vanilla and stir until no dry oats remain."},{"text":"Divide the mixture between two jars or containers and put the lids on."},{"text":"Chill overnight, or for at least 6 hours, until the oats are soft and have soaked up most of the liquid.","timerMinutes":480},{"text":"Stir in the morning, adding a splash of milk if the oats are thicker than you like."},{"text":"Top with the blueberries and eat cold."}],"notes":["Covered in the fridge, they keep for up to 3 days, so a batch can cover several breakfasts.","Chia seeds absorb liquid and give a thicker, almost pudding-like set. Leave them out for a looser texture.","Use rolled oats rather than instant oats, which turn mushy, or steel-cut oats, which stay hard."],"tags":["oats","no-cook","make ahead","breakfast"],"nutritionPerServingEstimate":{"kcal":400,"protein":14,"fat":11,"carbs":63,"fiber":9,"sugar":23,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"pad-kra-pao","url":"https://cuisine.recipes/recipes/pad-kra-pao","title":"Pad kra pao","summary":"Minced chicken stir-fried hard with garlic, bird's eye chilies and holy basil in a salty-sweet sauce, served over rice with a crisp fried egg.","cuisine":"Thai","course":"main","diet":["dairy-free"],"servings":2,"yield":null,"prepMinutes":10,"cookMinutes":10,"restMinutes":0,"totalMinutes":20,"difficulty":"easy","equipment":["Wok","Frying pan","Pestle and mortar","Fish slice","Small bowl"],"ingredients":[{"qty":4,"unit":"clove","item":"garlic"},{"qty":5,"unit":"","item":"bird's eye chilies","note":"use fewer for a milder dish"},{"qty":1,"unit":"tbsp","item":"oyster sauce"},{"qty":1,"unit":"tsp","item":"soy sauce"},{"qty":1,"unit":"tsp","item":"dark soy sauce"},{"qty":2,"unit":"tsp","item":"fish sauce"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":3,"unit":"tbsp","item":"water"},{"qty":4,"unit":"tbsp","item":"vegetable oil","note":"for frying the eggs, most is left in the pan"},{"qty":2,"unit":"","item":"eggs"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"for the stir-fry"},{"qty":350,"unit":"g","item":"chicken mince","note":"or finely chopped chicken thigh"},{"qty":30,"unit":"g","item":"holy basil leaves","note":"or Thai basil"},{"qty":400,"unit":"g","item":"cooked jasmine rice","note":"hot, to serve"}],"steps":[{"text":"Pound the garlic and chilies to a coarse paste with the pestle and mortar."},{"text":"Mix the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar and water in a small bowl."},{"text":"Heat the 4 tbsp oil in the frying pan over high heat until very hot, then crack in the eggs."},{"text":"Fry, spooning hot oil over the whites, until they are puffed and crisp and brown at the edges but the yolks are still runny.","timerMinutes":2},{"text":"Lift the eggs out onto kitchen paper."},{"text":"Heat the 2 tbsp oil in the wok over high heat, add the garlic and chili paste and stir-fry until fragrant but not browned.","timerMinutes":0.5},{"text":"Add the chicken and stir-fry, breaking it up, until it is no longer pink.","timerMinutes":3},{"text":"Pour in the sauce and keep stir-frying until the chicken has soaked up most of it and looks glossy.","timerMinutes":2},{"text":"Turn off the heat, add the basil and toss until it has just wilted."},{"text":"Spoon over the rice and top each plate with a fried egg."}],"notes":["Holy basil has a peppery, clove-like taste. Thai basil is the usual swap; sweet Italian basil is too mild.","Chicken thigh chopped by hand gives a juicier, chunkier result than ready-made mince."],"tags":["stir-fry","chicken","spicy","quick"],"nutritionPerServingEstimate":{"kcal":790,"protein":44,"fat":39,"carbs":64,"fiber":1,"sugar":3,"sodium":1180},"image":null,"updated":"2026-11-06"},{"slug":"pad-thai","url":"https://cuisine.recipes/recipes/pad-thai","title":"Pad thai","summary":"Rice noodles stir-fried with prawns, tofu and egg in a sweet, sour and salty tamarind sauce, topped with peanuts, bean sprouts and lime.","cuisine":"Thai","course":"main","diet":["dairy-free"],"servings":2,"yield":null,"prepMinutes":15,"cookMinutes":10,"restMinutes":30,"totalMinutes":55,"difficulty":"medium","equipment":["Wok","Large bowl","Small bowl"],"ingredients":[{"qty":200,"unit":"g","item":"flat rice noodles","note":"dried, about 5 mm wide"},{"qty":3,"unit":"tbsp","item":"tamarind paste","note":"seedless"},{"qty":2,"unit":"tbsp","item":"fish sauce"},{"qty":3,"unit":"tbsp","item":"palm sugar","note":"grated, or light brown sugar"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"divided"},{"qty":200,"unit":"g","item":"raw prawns","note":"peeled and deveined"},{"qty":100,"unit":"g","item":"firm tofu","note":"patted dry and cut into 1 cm cubes"},{"qty":3,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"","item":"shallot","note":"thinly sliced"},{"qty":2,"unit":"","item":"eggs"},{"qty":100,"unit":"g","item":"bean sprouts","note":"divided"},{"qty":30,"unit":"g","item":"garlic chives","note":"or spring onions, cut into 4 cm lengths"},{"qty":30,"unit":"g","item":"roasted unsalted peanuts","note":"coarsely chopped"},{"qty":null,"unit":"","item":"dried chili flakes","note":"to serve"},{"qty":1,"unit":"","item":"lime","note":"cut into wedges"}],"steps":[{"text":"Soak the noodles in a large bowl of lukewarm water until pliable but still firm at the centre, then drain well.","timerMinutes":30},{"text":"Stir the tamarind, fish sauce and palm sugar together until the sugar dissolves. It should taste sour, salty and sweet in balance."},{"text":"Heat 1 tbsp oil in a wok over high heat and stir-fry the prawns until just pink, then lift them out.","timerMinutes":2},{"text":"Add another 1 tbsp oil and fry the tofu until golden at the edges.","timerMinutes":2},{"text":"Add the garlic and shallot and stir-fry until fragrant.","timerMinutes":0.5},{"text":"Add the noodles and the sauce and toss until the noodles soften and absorb the sauce. Add a splash of water if they stick.","timerMinutes":3},{"text":"Push the noodles to one side, add the remaining oil and crack in the eggs. Scramble them until nearly set.","timerMinutes":1},{"text":"Fold the egg through, return the prawns and add half the bean sprouts and the chives. Toss until the chives just wilt.","timerMinutes":1},{"text":"Taste and adjust with a little more fish sauce or sugar."},{"text":"Serve topped with the peanuts, the remaining bean sprouts, chili flakes and lime wedges."}],"notes":["Cook no more than two portions at a time. A crowded wok steams the noodles and they clump.","Under-soak rather than over-soak the noodles. They finish softening in the sauce.","Tamarind strength varies by brand. If yours is a thick concentrate, start with 2 tbsp and add water."],"tags":["noodles","stir-fry","prawns","quick"],"nutritionPerServingEstimate":{"kcal":1040,"protein":49,"fat":39,"carbs":127,"fiber":7,"sugar":36,"sodium":1810},"image":null,"updated":"2026-11-06"},{"slug":"paella-valenciana","url":"https://cuisine.recipes/recipes/paella-valenciana","title":"Paella valenciana","summary":"The Valencian paella of chicken, rabbit, green beans and butter beans, with saffron rice cooked in a wide pan to a crisp base.","cuisine":"Spanish","course":"main","diet":["gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":60,"restMinutes":5,"totalMinutes":85,"difficulty":"medium","equipment":["Paella pan, about 40 cm","Box grater","Wooden spoon","Clean tea towel"],"ingredients":[{"qty":80,"unit":"ml","item":"olive oil"},{"qty":800,"unit":"g","item":"chicken thighs and drumsticks","note":"bone-in, chopped into small pieces"},{"qty":400,"unit":"g","item":"rabbit","note":"jointed into small pieces, or use more chicken"},{"qty":200,"unit":"g","item":"flat green beans","note":"trimmed and cut into 4 cm lengths"},{"qty":1,"unit":"","item":"large ripe tomato","note":"halved and grated, skin discarded"},{"qty":1,"unit":"tsp","item":"sweet paprika"},{"qty":1.5,"unit":"l","item":"water"},{"qty":1,"unit":"pinch","item":"saffron threads","note":"a generous pinch"},{"qty":200,"unit":"g","item":"cooked butter beans","note":"drained, or fresh garrofo beans"},{"qty":400,"unit":"g","item":"bomba or other short-grain paella rice"},{"qty":1,"unit":"sprig","item":"rosemary"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the oil in the paella pan over medium-high heat, making sure it covers the whole base."},{"text":"Season the chicken and rabbit with salt and fry slowly, turning, until deep golden all over.","timerMinutes":15},{"text":"Push the meat to the edges, add the green beans to the centre and fry, stirring, until lightly blistered.","timerMinutes":4},{"text":"Add the grated tomato to the centre and cook until it darkens and turns jammy.","timerMinutes":4},{"text":"Stir in the paprika for a few seconds, then pour in the water straight away so the paprika does not burn."},{"text":"Add the saffron and butter beans, bring to the boil and simmer briskly to make a flavourful broth.","timerMinutes":20},{"text":"Taste the broth and add salt. It should taste slightly too salty, as the rice will absorb it."},{"text":"Scatter the rice evenly across the pan and shake it level. Do not stir again from this point."},{"text":"Boil hard, turning the pan if needed so it cooks evenly.","timerMinutes":10},{"text":"Lay the rosemary on top, turn the heat down and simmer until the liquid has been absorbed and the rice is just tender.","timerMinutes":8},{"text":"Turn the heat up for the last minute or two, until you hear a gentle crackle and smell toasting rice.","timerMinutes":1.5},{"text":"Take the pan off the heat, cover with a clean tea towel and rest before serving.","timerMinutes":5}],"notes":["Never stir the rice once it is in. Stirring releases starch and gives a creamy risotto instead of separate grains with a crisp base.","Pan size matters. The rice should sit in a thin layer about 1 cm deep, so for a smaller pan, scale everything down.","This Valencian version has no seafood or chorizo. If your hob is small, set the pan over two burners or finish it on a barbecue."],"tags":["rice","chicken","spanish","one-pan","weekend"],"nutritionPerServingEstimate":{"kcal":640,"protein":34,"fat":27,"carbs":62,"fiber":4,"sugar":2,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"palak-paneer","url":"https://cuisine.recipes/recipes/palak-paneer","title":"Palak paneer","summary":"Golden cubes of paneer in a bright green spinach sauce, gently spiced with ginger, garlic and cumin and finished with a little cream.","cuisine":"Indian","course":"main","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"medium","equipment":["Large saucepan","Bowl of iced water","Blender","Large frying pan"],"ingredients":[{"qty":500,"unit":"g","item":"spinach","note":"washed, thick stalks removed"},{"qty":2,"unit":"","item":"green chilies","note":"stems removed"},{"qty":250,"unit":"g","item":"paneer","note":"cut into 2 cm cubes"},{"qty":2,"unit":"tbsp","item":"ghee","note":"divided, or vegetable oil"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"tomato","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":0.5,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"garam masala"},{"qty":3,"unit":"tbsp","item":"double cream","note":"or heavy cream"},{"qty":1,"unit":"tsp","item":"lemon juice"}],"steps":[{"text":"Bring a large pan of water to the boil and set a bowl of iced water beside it."},{"text":"Push the spinach into the boiling water and cook just until it wilts and turns bright green.","timerMinutes":1.5},{"text":"Lift the spinach straight into the iced water to stop the cooking and keep the colour, then drain and squeeze it lightly."},{"text":"Blend the spinach with the green chilies and 3 tbsp of water into a smooth, thick puree."},{"text":"Heat 1 tbsp of ghee in a large frying pan over medium heat and fry the paneer, turning it, until golden in patches. Lift it onto a plate.","timerMinutes":5},{"text":"Add the remaining ghee to the pan, then the cumin seeds, and let them sizzle until they darken slightly.","timerMinutes":0.5},{"text":"Add the onion and cook, stirring now and then, until soft and golden.","timerMinutes":10},{"text":"Stir in the garlic and ginger and cook until they no longer smell raw.","timerMinutes":1},{"text":"Add the tomato, coriander, turmeric, chili powder and salt and cook until the tomato collapses and the oil shows at the edges.","timerMinutes":5},{"text":"Stir in the spinach puree and simmer gently just until hot, since long cooking dulls the green.","timerMinutes":4},{"text":"Add the paneer, garam masala and cream and simmer until the paneer is warmed through.","timerMinutes":2},{"text":"Stir in the lemon juice, taste for salt and serve with naan, chapatis or rice."}],"notes":["Chilling the blanched spinach in iced water is what keeps the sauce vivid green rather than olive.","If your paneer is firm, soak the fried cubes in hot salted water for 10 minutes before adding them so they turn soft."],"tags":["curry","paneer","spinach","vegetarian"],"nutritionPerServingEstimate":{"kcal":360,"protein":19,"fat":27,"carbs":15,"fiber":5,"sugar":5,"sodium":120},"image":null,"updated":"2026-11-06"},{"slug":"pancakes","url":"https://cuisine.recipes/recipes/pancakes","title":"Pancakes","summary":"Thick, fluffy American-style pancakes from a simple batter of flour, milk, egg and melted butter, cooked golden on a hot griddle.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":"about 12 pancakes","prepMinutes":10,"cookMinutes":15,"restMinutes":5,"totalMinutes":30,"difficulty":"easy","equipment":["Large mixing bowl","Jug","Whisk","Large non-stick frying pan or griddle","Spatula"],"ingredients":[{"qty":200,"unit":"g","item":"plain flour"},{"qty":2.5,"unit":"tsp","item":"baking powder"},{"qty":2,"unit":"tbsp","item":"sugar"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":300,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"","item":"egg"},{"qty":40,"unit":"g","item":"butter","note":"melted and slightly cooled, plus extra for the pan"},{"qty":null,"unit":"","item":"maple syrup and butter","note":"to serve"}],"steps":[{"text":"Whisk the flour, baking powder, sugar and salt together in a large bowl."},{"text":"In a jug, whisk the milk, egg and melted butter until smooth."},{"text":"Pour the wet ingredients into the dry ones and stir with a fork just until no dry flour remains. A few lumps are fine."},{"text":"Leave the batter to rest while the pan heats. It will thicken and turn slightly bubbly.","timerMinutes":5},{"text":"Heat a large non-stick pan or griddle over medium heat and brush it lightly with butter."},{"text":"Pour in about 60 ml of batter per pancake, leaving space between them."},{"text":"Cook until bubbles rise and pop on the surface and the edges look dry.","timerMinutes":2},{"text":"Flip and cook until the underside is golden and the center springs back when pressed.","timerMinutes":1.5},{"text":"Keep the cooked pancakes warm on a tray in a 100°C oven."},{"text":"Repeat with the rest of the batter, brushing the pan with a little butter between batches."},{"text":"Serve stacked, with butter and maple syrup."}],"notes":["Overmixing develops gluten and makes the pancakes tough and flat, so stop stirring as soon as the flour disappears.","If the first pancake browns before the center sets, the pan is too hot. Turn the heat down a little.","Scatter blueberries or chocolate chips over each pancake right after pouring the batter, before flipping."],"tags":["breakfast","brunch","griddle","quick"],"nutritionPerServingEstimate":{"kcal":360,"protein":9,"fat":14,"carbs":49,"fiber":1,"sugar":10,"sodium":400},"image":null,"updated":"2026-11-06"},{"slug":"panna-cotta","url":"https://cuisine.recipes/recipes/panna-cotta","title":"Panna cotta","summary":"Vanilla cream set with just enough gelatine to hold its shape and wobble, turned out and served with a sharp raspberry sauce.","cuisine":"Italian","course":"dessert","diet":["gluten-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":10,"restMinutes":255,"totalMinutes":280,"difficulty":"easy","equipment":["Six 150 ml moulds or ramekins","Small bowl","Saucepan","Small saucepan","Sieve","Jug"],"ingredients":[{"qty":4,"unit":"sheet","item":"leaf gelatine","note":"platinum grade, about 7 g in total"},{"qty":null,"unit":"","item":"sunflower oil","note":"a little, for the moulds"},{"qty":500,"unit":"ml","item":"double cream"},{"qty":100,"unit":"ml","item":"whole milk"},{"qty":80,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"","item":"vanilla pod","note":"split and seeds scraped, or 1.5 tsp vanilla extract"},{"qty":250,"unit":"g","item":"raspberries","note":"fresh or frozen"},{"qty":40,"unit":"g","item":"icing sugar"},{"qty":1,"unit":"tsp","item":"lemon juice"}],"steps":[{"text":"Soak the gelatine leaves in a bowl of cold water until soft and floppy.","timerMinutes":5},{"text":"Brush the inside of the moulds very lightly with oil."},{"text":"Put the cream, milk, sugar and vanilla pod and seeds in a saucepan and heat gently, stirring, until steaming and the sugar has dissolved. Do not let it boil.","timerMinutes":5},{"text":"Take the pan off the heat and lift out the vanilla pod."},{"text":"Squeeze the water out of the gelatine and stir it into the hot cream until completely dissolved."},{"text":"Pour into a jug and leave to cool until lukewarm, stirring now and then so the vanilla seeds stay suspended.","timerMinutes":15},{"text":"Pour into the moulds, cover and chill until set with a gentle wobble.","timerMinutes":240},{"text":"For the sauce, warm the raspberries and icing sugar in a small pan until the berries collapse into a juice.","timerMinutes":5},{"text":"Press the sauce through a sieve to remove the seeds, stir in the lemon juice and leave to cool."},{"text":"To serve, dip each mould in hot water for 5 seconds, run a thin knife around the edge and turn out onto a plate."},{"text":"Spoon the raspberry sauce around each panna cotta."}],"notes":["Gelatine strength varies by brand and grade. Check the packet for how much liquid each leaf sets and aim for a soft set, not a firm one.","For a softer set, use 3 leaves and serve the panna cotta in glasses rather than turning it out.","The set creams keep, covered, for 2 days in the fridge."],"tags":["make ahead","creamy","vanilla","raspberries","dinner party"],"nutritionPerServingEstimate":{"kcal":490,"protein":3,"fat":41,"carbs":28,"fiber":3,"sugar":25,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"panzanella","url":"https://cuisine.recipes/recipes/panzanella","title":"Panzanella","summary":"A Tuscan summer salad of stale crusty bread soaking up tomato juices, with cucumber, red onion and basil in an olive oil and red wine vinegar dressing.","cuisine":"Italian","course":"salad","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":15,"restMinutes":30,"totalMinutes":65,"difficulty":"easy","equipment":["Baking tray","Large bowl","Small bowl","Whisk"],"ingredients":[{"qty":250,"unit":"g","item":"day-old crusty bread","note":"torn into 3 cm pieces"},{"qty":5,"unit":"tbsp","item":"extra virgin olive oil","note":"divided"},{"qty":700,"unit":"g","item":"ripe tomatoes","note":"cut into chunks"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":1,"unit":"","item":"cucumber","note":"partly peeled, halved lengthways and sliced"},{"qty":1,"unit":"","item":"small red onion","note":"very thinly sliced"},{"qty":2,"unit":"tbsp","item":"red wine vinegar"},{"qty":1,"unit":"bunch","item":"basil","note":"leaves torn"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Heat the oven to 200°C. Toss the bread with 2 tablespoons of the oil and spread it on a baking tray."},{"text":"Bake until dry and golden at the edges but still slightly soft in the middle.","timerMinutes":12},{"text":"Meanwhile, toss the tomatoes with the salt in a large bowl and leave them to release their juices.","timerMinutes":15},{"text":"Soak the onion in cold water to soften its bite, then drain well.","timerMinutes":10},{"text":"Whisk the remaining oil with the vinegar and plenty of pepper, then stir it into the tomatoes and their juices."},{"text":"Add the bread, cucumber, onion and basil and toss well."},{"text":"Leave the salad to stand so the bread soaks up the juices and softens without turning to mush.","timerMinutes":20},{"text":"Taste for salt and vinegar and serve at room temperature."}],"notes":["In Tuscany the bread is traditionally soaked in water and squeezed dry, a thrifty use for very hard, unsalted bread.","Make it no more than an hour ahead. After that the bread turns soggy."],"tags":["salad","tomato","bread","summer","tuscan"],"nutritionPerServingEstimate":{"kcal":370,"protein":8,"fat":20,"carbs":43,"fiber":5,"sugar":7,"sodium":380},"image":null,"updated":"2026-11-06"},{"slug":"pasta-al-pesto","url":"https://cuisine.recipes/recipes/pasta-al-pesto","title":"Pasta al pesto","summary":"Fresh basil pesto pounded with pine nuts, garlic and two cheeses, tossed with pasta, potato and green beans in the Genoese way.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":15,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Pestle and mortar or food processor","Large pot","Large serving bowl"],"ingredients":[{"qty":1,"unit":"clove","item":"garlic"},{"qty":1,"unit":"pinch","item":"coarse salt"},{"qty":30,"unit":"g","item":"pine nuts"},{"qty":50,"unit":"g","item":"basil leaves","note":"from about 3 large bunches, washed and dried"},{"qty":50,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":20,"unit":"g","item":"pecorino","note":"finely grated"},{"qty":100,"unit":"ml","item":"extra virgin olive oil","note":"a mild one"},{"qty":1,"unit":"","item":"medium potato","note":"peeled and cut into 1 cm cubes"},{"qty":400,"unit":"g","item":"trofie or linguine"},{"qty":120,"unit":"g","item":"green beans","note":"trimmed and cut into 3 cm lengths"}],"steps":[{"text":"Pound the garlic with the coarse salt in a mortar until it becomes a smooth paste."},{"text":"Add the pine nuts and pound until creamy."},{"text":"Add the basil a handful at a time, grinding it against the sides of the mortar until it breaks down into a bright green paste."},{"text":"Stir in the parmesan and pecorino."},{"text":"Trickle in the olive oil, stirring, until the pesto is loose and glossy. Set aside."},{"text":"Bring a large pot of well salted water to the boil and add the potato.","timerMinutes":3},{"text":"Add the pasta and green beans and cook until the pasta is al dente and the potato is tender.","timerMinutes":11},{"text":"Put the pesto in a large warm bowl and loosen it with 3 to 4 tablespoons of the hot cooking water."},{"text":"Scoop out a mug of the cooking water, then drain the pasta, beans and potato."},{"text":"Tip everything into the bowl and toss until coated, adding cooking water until the sauce is creamy and clings to the pasta."},{"text":"Serve straight away. Never heat pesto in a pan, as it turns dark and bitter."}],"notes":["In a food processor, pulse in short bursts and keep the blade cool, as heat and friction dull the basil's colour and flavour.","Pesto keeps for 3 days in the fridge with a thin layer of oil on top. To freeze it, leave out the cheese and stir it in after thawing.","For a vegetarian version, use a hard cheese made with vegetable rennet instead of the parmesan and pecorino."],"tags":["pasta","basil","quick","summer","genoa"],"nutritionPerServingEstimate":{"kcal":740,"protein":22,"fat":34,"carbs":85,"fiber":5,"sugar":4,"sodium":280},"image":null,"updated":"2026-11-06"},{"slug":"pasta-e-fagioli","url":"https://cuisine.recipes/recipes/pasta-e-fagioli","title":"Pasta e fagioli","summary":"A thick, comforting Italian soup of borlotti beans and small pasta cooked together with pancetta, rosemary and a little tomato.","cuisine":"Italian","course":"soup","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Large heavy saucepan","Stick blender or potato masher","Wooden spoon"],"ingredients":[{"qty":3,"unit":"tbsp","item":"extra virgin olive oil","note":"plus extra to serve"},{"qty":80,"unit":"g","item":"pancetta","note":"diced"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"carrot","note":"finely chopped"},{"qty":1,"unit":"","item":"celery stick","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"sprig","item":"rosemary"},{"qty":200,"unit":"g","item":"chopped tomatoes","note":"canned"},{"qty":2,"unit":"can","item":"borlotti beans","note":"400 g each, drained and rinsed"},{"qty":1,"unit":"l","item":"chicken or vegetable stock"},{"qty":150,"unit":"g","item":"ditalini or other small pasta"},{"qty":40,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large saucepan over medium heat and fry the pancetta until the fat runs and the edges turn golden.","timerMinutes":5},{"text":"Add the onion, carrot and celery and cook until soft.","timerMinutes":10},{"text":"Add the garlic and rosemary and cook until fragrant.","timerMinutes":1},{"text":"Stir in the tomatoes and cook until slightly reduced.","timerMinutes":3},{"text":"Add the beans and stock, bring to a simmer and cook so the flavours mingle.","timerMinutes":10},{"text":"Remove the rosemary. Scoop out about a third of the beans with a little liquid, blend or mash them to a puree and stir it back in."},{"text":"Add the pasta and simmer, stirring often so it does not stick, until tender. Add a splash of water if the soup gets too thick.","timerMinutes":10},{"text":"Take the pan off the heat, stir in half the parmesan and leave the soup to settle and thicken.","timerMinutes":2},{"text":"Taste for salt and serve with the rest of the parmesan, a drizzle of olive oil and black pepper."}],"notes":["The soup thickens as it stands. Loosen leftovers with a little water or stock when you reheat them.","For a vegetarian version, leave out the pancetta, use vegetable stock and a vegetarian hard cheese.","Cannellini beans can replace the borlotti."],"tags":["soup","beans","pasta","comfort food"],"nutritionPerServingEstimate":{"kcal":580,"protein":25,"fat":25,"carbs":63,"fiber":11,"sugar":9,"sodium":1320},"image":null,"updated":"2026-11-06"},{"slug":"patatas-bravas","url":"https://cuisine.recipes/recipes/patatas-bravas","title":"Patatas bravas","summary":"Crisp, golden chunks of twice-fried potato under a smoky, spicy sauce of olive oil, pimenton, cayenne and sherry vinegar, a classic Spanish tapa.","cuisine":"Spanish","course":"snack","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Deep heavy pan","Cooking thermometer","Slotted spoon","Kitchen paper","Small saucepan","Whisk"],"ingredients":[{"qty":1,"unit":"kg","item":"floury or all-rounder potatoes","note":"peeled and cut into 2.5 cm chunks"},{"qty":1,"unit":"l","item":"mild olive oil or sunflower oil","note":"for frying"},{"qty":3,"unit":"tbsp","item":"olive oil","note":"for the sauce"},{"qty":1,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":1,"unit":"tbsp","item":"sweet smoked paprika"},{"qty":0.5,"unit":"tsp","item":"cayenne or hot smoked paprika"},{"qty":250,"unit":"ml","item":"vegetable stock"},{"qty":1,"unit":"tbsp","item":"sherry vinegar"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Rinse the potato chunks in cold water, drain and dry them very well on a clean tea towel."},{"text":"Heat the frying oil in a deep pan to 140°C."},{"text":"Fry the potatoes in two batches, about 8 minutes each, until tender all the way through but still pale.","timerMinutes":16},{"text":"Lift them out with a slotted spoon and drain on kitchen paper."},{"text":"For the sauce, warm the 3 tablespoons of oil and the garlic in a small saucepan over low heat, stir in the flour and cook for a minute.","timerMinutes":1},{"text":"Take the pan off the heat and stir in the paprika and cayenne, then whisk in the stock a little at a time."},{"text":"Simmer, whisking, until thick and glossy, then stir in the vinegar and season with salt.","timerMinutes":5},{"text":"Heat the frying oil to 190°C and fry the potatoes again in batches until crisp and deep golden.","timerMinutes":6},{"text":"Drain, sprinkle with salt and serve at once with the sauce spooned over."}],"notes":["Paprika burns quickly and turns bitter, so always add it off the heat.","Many bars serve garlic mayonnaise alongside. In Madrid the spicy sauce on its own is usual.","To roast instead, toss the potatoes with 3 tablespoons of oil and roast at 220°C for about 40 minutes, turning once."],"tags":["tapas","potato","fried","spicy","vegan"],"nutritionPerServingEstimate":{"kcal":450,"protein":5,"fat":31,"carbs":41,"fiber":5,"sugar":2,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"pavlova","url":"https://cuisine.recipes/recipes/pavlova","title":"Pavlova","summary":"A large meringue with a crisp shell and a soft, marshmallow middle, piled with whipped cream, fresh berries and passion fruit.","cuisine":"Australian","course":"dessert","diet":["vegetarian","gluten-free"],"servings":8,"yield":null,"prepMinutes":25,"cookMinutes":75,"restMinutes":120,"totalMinutes":220,"difficulty":"medium","equipment":["Large baking tray","Baking paper","Large clean mixing bowl","Electric mixer","Spatula","Whisk"],"ingredients":[{"qty":4,"unit":"","item":"egg whites","note":"at room temperature"},{"qty":225,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tsp","item":"cornflour"},{"qty":1,"unit":"tsp","item":"white wine vinegar"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"},{"qty":300,"unit":"ml","item":"double cream"},{"qty":250,"unit":"g","item":"strawberries","note":"hulled and halved"},{"qty":150,"unit":"g","item":"raspberries"},{"qty":2,"unit":"","item":"passion fruit","note":"halved, pulp scooped out"}],"steps":[{"text":"Heat the oven to 150°C. Draw a 20 cm circle on a sheet of baking paper and lay it ink side down on the tray."},{"text":"Whisk the egg whites in a spotlessly clean bowl until they hold stiff peaks."},{"text":"Add the sugar a spoonful at a time, whisking well after each, until the meringue is thick and glossy."},{"text":"Keep whisking until a little rubbed between your fingers no longer feels gritty."},{"text":"Sprinkle over the cornflour, vinegar and vanilla and whisk briefly to combine."},{"text":"Spoon the meringue onto the circle and spread it out, building the sides slightly higher than the centre to make a shallow nest."},{"text":"Put it in the oven and immediately turn the heat down to 120°C."},{"text":"Bake until the outside is crisp and dry and the base lifts cleanly off the paper.","timerMinutes":75},{"text":"Turn off the oven, prop the door slightly open and leave the pavlova inside until completely cold.","timerMinutes":120},{"text":"Just before serving, whip the cream to soft, floppy peaks."},{"text":"Lift the pavlova onto a plate and pile the cream into the middle."},{"text":"Scatter over the strawberries and raspberries, spoon the passion fruit pulp on top and serve straight away."}],"notes":["Any trace of yolk or grease stops egg whites from whipping, so use a clean glass or metal bowl.","Cracks in the shell are normal and get hidden by the cream and fruit.","The plain meringue keeps for 2 days in an airtight tin. Top it only at the last minute, as the cream softens it quickly."],"tags":["meringue","berries","summer","christmas","party"],"nutritionPerServingEstimate":{"kcal":310,"protein":3,"fat":18,"carbs":35,"fiber":2,"sugar":32,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"pea-and-ham-soup","url":"https://cuisine.recipes/recipes/pea-and-ham-soup","title":"Pea and ham soup","summary":"Green split peas simmered with a smoked ham hock and vegetables until thick and soft, with the shredded ham stirred back in.","cuisine":"British","course":"soup","diet":["dairy-free","gluten-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":135,"restMinutes":0,"totalMinutes":150,"difficulty":"easy","equipment":["Large heavy pot with lid","Colander","Stick blender","2 forks"],"ingredients":[{"qty":1,"unit":"","item":"smoked ham hock","note":"about 1.2 kg"},{"qty":500,"unit":"g","item":"dried green split peas","note":"rinsed"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":2,"unit":"","item":"carrots","note":"chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"chopped"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2.5,"unit":"l","item":"water"},{"qty":1,"unit":"tsp","item":"black pepper","note":"freshly ground"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"}],"steps":[{"text":"Put the ham hock in a large pot, cover with cold water and bring to the boil. Drain and rinse the hock. This removes excess salt and scum.","timerMinutes":10},{"text":"Return the hock to the pot with 2.5 litres of fresh water, the bay leaves and thyme, and bring to a simmer. Skim off any foam."},{"text":"Simmer gently, partly covered.","timerMinutes":60},{"text":"Add the split peas, onion, carrots and celery."},{"text":"Simmer, stirring now and then so the peas do not catch, until they have collapsed and the meat falls away from the bone.","timerMinutes":60},{"text":"Lift out the hock and leave it until cool enough to handle."},{"text":"Remove the herbs and blend the soup until as smooth as you like. Add a little water if it is very thick."},{"text":"Pull the meat off the hock in shreds, discarding the skin, fat and bone."},{"text":"Stir most of the ham back into the soup and heat through. Season with plenty of pepper, tasting before adding any salt.","timerMinutes":5},{"text":"Serve topped with the rest of the ham and the parsley."}],"notes":["Ham hocks vary in saltiness. If yours is very salty, soak it overnight in cold water first.","The soup thickens as it stands. Thin it with water when reheating.","A thick pea soup like this was nicknamed London particular, after the dense yellow fogs it resembled."],"tags":["soup","ham","budget","winter"],"nutritionPerServingEstimate":{"kcal":490,"protein":35,"fat":15,"carbs":57,"fiber":23,"sugar":10,"sodium":880},"image":null,"updated":"2026-11-06"},{"slug":"peach-cobbler","url":"https://cuisine.recipes/recipes/peach-cobbler","title":"Peach cobbler","summary":"Juicy cinnamon-scented peaches baked under a soft, golden scone topping until the fruit bubbles thickly up around the edges.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":42,"restMinutes":15,"totalMinutes":82,"difficulty":"easy","equipment":["2 litre baking dish","Large saucepan","Bowl of iced water","Slotted spoon","Mixing bowls","Fork"],"ingredients":[{"qty":1,"unit":"kg","item":"ripe peaches","note":"about 7 medium"},{"qty":80,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"tbsp","item":"cornflour"},{"qty":0.5,"unit":"tsp","item":"ground cinnamon"},{"qty":200,"unit":"g","item":"plain flour"},{"qty":2,"unit":"tsp","item":"baking powder"},{"qty":2,"unit":"tbsp","item":"caster sugar","note":"for the topping"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":85,"unit":"g","item":"unsalted butter","note":"cold, cubed, plus extra for the dish"},{"qty":150,"unit":"ml","item":"whole milk","note":"cold"},{"qty":1,"unit":"tbsp","item":"demerara sugar"}],"steps":[{"text":"Heat the oven to 190°C and butter the baking dish. Bring a large pan of water to the boil."},{"text":"Cut a small cross in the base of each peach and lower them into the boiling water.","timerMinutes":0.5},{"text":"Lift them into the iced water, then slip off the skins."},{"text":"Halve the peaches, remove the stones and cut each half into 4 thick wedges."},{"text":"Toss the peaches with the sugar, lemon juice, cornflour and cinnamon, then spread them in the dish."},{"text":"Bake the fruit on its own so it heats through and starts to release its juice.","timerMinutes":10},{"text":"Meanwhile, mix the flour, baking powder, sugar and salt, then rub in the cold butter until it looks like coarse breadcrumbs."},{"text":"Stir in the milk with a fork until it just comes together into a soft, sticky dough."},{"text":"Drop heaped spoonfuls of the dough over the hot peaches, leaving small gaps between them."},{"text":"Scatter the demerara sugar over the topping."},{"text":"Bake until the topping is risen and golden and the juices bubble thickly around the edges.","timerMinutes":30},{"text":"Leave to settle so the juices thicken, then serve warm.","timerMinutes":15}],"notes":["Ripe peaches peel easily. If the skins cling, give them another 30 seconds in the water.","Out of season, use 2 large cans of peach slices, well drained, and cut the sugar in the filling by half.","Vanilla ice cream melting into the warm cobbler is the usual way to serve it."],"tags":["fruit","peaches","summer","southern","comfort food"],"nutritionPerServingEstimate":{"kcal":380,"protein":6,"fat":13,"carbs":62,"fiber":3,"sugar":33,"sodium":160},"image":null,"updated":"2026-11-06"},{"slug":"peanut-butter-cookies","url":"https://cuisine.recipes/recipes/peanut-butter-cookies","title":"Peanut butter cookies","summary":"Soft-centred, crumbly-edged cookies rich with smooth peanut butter and brown sugar, pressed with the familiar fork crosshatch.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":24,"yield":"about 24 cookies","prepMinutes":20,"cookMinutes":11,"restMinutes":20,"totalMinutes":51,"difficulty":"easy","equipment":["Two baking trays","Baking paper","Mixing bowls","Electric hand mixer","Fork","Wire rack"],"ingredients":[{"qty":115,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":130,"unit":"g","item":"smooth peanut butter","note":"a standard sweetened type, not natural"},{"qty":100,"unit":"g","item":"light brown sugar"},{"qty":100,"unit":"g","item":"caster sugar","note":"plus 2 tbsp for rolling"},{"qty":1,"unit":"","item":"egg","note":"large"},{"qty":0.5,"unit":"tsp","item":"vanilla extract"},{"qty":190,"unit":"g","item":"plain flour"},{"qty":0.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":0.5,"unit":"tsp","item":"baking powder"},{"qty":0.25,"unit":"tsp","item":"salt"}],"steps":[{"text":"Heat the oven to 180°C and line two baking trays with baking paper."},{"text":"Beat the butter, peanut butter and both sugars together until smooth and creamy."},{"text":"Beat in the egg and vanilla."},{"text":"Whisk the flour, bicarbonate of soda, baking powder and salt together, then stir them into the peanut butter mixture to make a soft dough."},{"text":"Roll the dough into walnut-sized balls and roll each one in the extra caster sugar."},{"text":"Set the balls 5 cm apart on the trays."},{"text":"Press each ball flat with the back of a fork, then press again at a right angle to make a crosshatch."},{"text":"Bake until puffed and lightly golden at the edges, still soft in the middle.","timerMinutes":11},{"text":"Leave on the trays to firm up before moving them to a wire rack.","timerMinutes":5},{"text":"Cool completely on the rack.","timerMinutes":15}],"notes":["Natural peanut butter separates and makes the cookies dry and crumbly. A standard smooth type gives a better texture.","Dip the fork in sugar between cookies so it does not stick to the dough.","Crunchy peanut butter works too and adds texture. They keep for 5 days in an airtight tin."],"tags":["cookies","peanut butter","lunchbox","bake sale","quick"],"nutritionPerServingEstimate":{"kcal":130,"protein":3,"fat":7,"carbs":16,"fiber":1,"sugar":9,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"pecan-pie","url":"https://cuisine.recipes/recipes/pecan-pie","title":"Pecan pie","summary":"Flaky butter pastry filled with a rich, caramel-like syrup and egg custard, topped with a thick layer of toasted pecan halves.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":70,"restMinutes":165,"totalMinutes":265,"difficulty":"medium","equipment":["23 cm pie dish","Mixing bowls","Rolling pin","Baking paper","Baking beans","Baking tray","Whisk","Wire rack"],"ingredients":[{"qty":175,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":110,"unit":"g","item":"unsalted butter","note":"very cold, cubed"},{"qty":4,"unit":"tbsp","item":"iced water"},{"qty":200,"unit":"g","item":"pecan halves"},{"qty":3,"unit":"","item":"eggs","note":"large"},{"qty":240,"unit":"g","item":"golden syrup","note":"or light corn syrup"},{"qty":150,"unit":"g","item":"light brown sugar"},{"qty":50,"unit":"g","item":"unsalted butter","note":"melted, for the filling"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":0.25,"unit":"tsp","item":"salt","note":"for the filling"}],"steps":[{"text":"Mix the flour, sugar and salt in a bowl and rub in the cold butter until the mix looks like coarse crumbs with a few pea-sized pieces left."},{"text":"Sprinkle over the iced water a spoonful at a time, mixing with a knife, until the dough just holds together. Flatten into a disc, wrap and chill.","timerMinutes":30},{"text":"Roll the pastry out on a floured surface to about 3 mm thick, line the pie dish and crimp the edge. Chill again.","timerMinutes":15},{"text":"Heat the oven to 190°C with a baking tray inside."},{"text":"Line the pastry with baking paper and baking beans and bake on the hot tray.","timerMinutes":15},{"text":"Remove the paper and beans and bake until the base looks dry.","timerMinutes":5},{"text":"Turn the oven down to 170°C and spread the pecan halves over the pastry base."},{"text":"Whisk the eggs, syrup, brown sugar, melted butter, vanilla and salt together until smooth."},{"text":"Pour the filling slowly over the pecans. They will float up to form the top layer."},{"text":"Bake until the edges are puffed and the centre wobbles slightly, like a set jelly, when the dish is nudged.","timerMinutes":50},{"text":"Cool the pie completely on a wire rack so the filling can set before slicing.","timerMinutes":120}],"notes":["If the crust or nuts darken too quickly, lay a sheet of foil loosely over the pie for the last 15 minutes.","The filling firms up as it cools. Cutting it warm gives a runny slice.","Toasting the pecans for 5 minutes in a dry pan first gives a deeper, nuttier flavour."],"tags":["pie","pecans","thanksgiving","holiday","southern"],"nutritionPerServingEstimate":{"kcal":600,"protein":7,"fat":36,"carbs":64,"fiber":3,"sugar":45,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"penne-arrabbiata","url":"https://cuisine.recipes/recipes/penne-arrabbiata","title":"Penne arrabbiata","summary":"Penne in a fiery tomato sauce built on garlic and dried chili warmed slowly in olive oil, finished with a handful of chopped parsley.","cuisine":"Italian","course":"main","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":25,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Large pot","Large frying pan","Wooden spoon","Colander"],"ingredients":[{"qty":400,"unit":"g","item":"penne"},{"qty":4,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":3,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":1,"unit":"tsp","item":"dried chili flakes","note":"or 2 to 3 small dried chilies, crumbled"},{"qty":2,"unit":"can","item":"whole peeled tomatoes","note":"400 g each"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Put the oil, garlic and chili in a large cold frying pan and set it over low heat."},{"text":"Cook gently until the garlic is pale gold and the oil smells warm and spicy.","timerMinutes":3},{"text":"Tip in the tomatoes with their juice, crush them with the back of a spoon and add a good pinch of salt."},{"text":"Simmer briskly, stirring now and then, until the sauce is thick and the oil begins to pool at the edges.","timerMinutes":15},{"text":"Meanwhile, bring a large pot of water to the boil and salt it well."},{"text":"Cook the penne until just short of al dente, about 2 minutes less than the packet says.","timerMinutes":9},{"text":"Scoop out a mugful of the cooking water, then drain the pasta."},{"text":"Add the penne to the sauce with a splash of the cooking water and toss over high heat until every tube is coated.","timerMinutes":2},{"text":"Taste for salt and heat, stir in most of the parsley and serve with the rest scattered on top."}],"notes":["Arrabbiata means angry, a nod to the heat. Adjust the chili to taste, but the sauce should leave a clear warmth on the lips.","It is usually served without cheese, though a little grated pecorino at the table is common."],"tags":["pasta","quick","spicy","roman","vegan"],"nutritionPerServingEstimate":{"kcal":530,"protein":15,"fat":16,"carbs":83,"fiber":7,"sugar":7,"sodium":240},"image":null,"updated":"2026-11-06"},{"slug":"peri-peri-chicken","url":"https://cuisine.recipes/recipes/peri-peri-chicken","title":"Peri-peri chicken","summary":"A flattened whole chicken marinated in a fiery sauce of bird's eye chilies, garlic, lemon and paprika, roasted hot until blistered.","cuisine":"Portuguese","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":50,"restMinutes":130,"totalMinutes":200,"difficulty":"medium","equipment":["Blender","Poultry shears or strong kitchen scissors","Roasting tray with a wire rack","Pastry brush"],"ingredients":[{"qty":1,"unit":"","item":"whole chicken","note":"about 1.6 kg"},{"qty":8,"unit":"","item":"red bird's eye chilies","note":"stems removed; use fewer for less heat"},{"qty":6,"unit":"clove","item":"garlic","note":"peeled"},{"qty":2,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"lemon zest","note":"finely grated"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":2,"unit":"tbsp","item":"red wine vinegar"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":80,"unit":"ml","item":"olive oil"}],"steps":[{"text":"Blend the chilies, garlic, paprika, oregano, lemon zest, lemon juice, vinegar, salt, sugar and olive oil into a loose sauce."},{"text":"Set aside 4 tbsp of the sauce in a clean bowl for basting and serving."},{"text":"Put the chicken breast side down and cut along both sides of the backbone with shears. Remove the backbone."},{"text":"Turn the chicken over, open it out and press firmly on the breastbone to flatten it."},{"text":"Cut a few deep slashes in the legs and thighs and rub the rest of the sauce all over and under the skin. Cover and refrigerate for at least 2 hours.","timerMinutes":120},{"text":"Heat the oven to 220°C. Lay the chicken skin side up on a wire rack over a roasting tray."},{"text":"Roast until the skin is browned and blistered and the juices run clear from the thickest part of the thigh. Brush with 2 tbsp of the reserved sauce halfway through.","timerMinutes":45},{"text":"For extra char, finish under a hot grill, watching closely.","timerMinutes":3},{"text":"Rest the chicken, loosely covered, before cutting it into pieces.","timerMinutes":10},{"text":"Spoon over the remaining reserved sauce and the pan juices and serve with chips, rice or salad."}],"notes":["The chicken is done when the thickest part of the thigh reads 75°C on a probe thermometer.","Keep the reserved sauce away from the raw chicken, as it is served uncooked.","On a barbecue, cook the flattened bird over indirect heat with the lid down, then crisp the skin over direct heat at the end."],"tags":["chicken","roast","spicy","barbecue"],"nutritionPerServingEstimate":{"kcal":770,"protein":52,"fat":59,"carbs":4,"fiber":1,"sugar":2,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"ceviche","url":"https://cuisine.recipes/recipes/ceviche","title":"Peruvian ceviche","summary":"Cubes of very fresh white fish cured briefly in lime juice with chilli, red onion and coriander, served with sweet potato and corn.","cuisine":"Peruvian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":20,"restMinutes":5,"totalMinutes":50,"difficulty":"easy","equipment":["2 saucepans","Sharp knife","Chilled glass or ceramic bowl","Small bowl of iced water","Citrus squeezer"],"ingredients":[{"qty":500,"unit":"g","item":"skinless sea bass fillets","note":"or other firm white fish, very fresh"},{"qty":1,"unit":"","item":"small red onion","note":"sliced into very thin half moons"},{"qty":1,"unit":"","item":"fresh hot chilli","note":"such as ají limo or a small red chilli, seeded and finely chopped"},{"qty":1,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":150,"unit":"ml","item":"lime juice","note":"from about 8 fresh limes"},{"qty":3,"unit":"","item":"ice cubes"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":1,"unit":"","item":"sweet potato","note":"peeled and cut into thick rounds"},{"qty":2,"unit":"","item":"corn cobs"}],"steps":[{"text":"Simmer the sweet potato rounds in salted water until tender.","timerMinutes":15},{"text":"Boil the corn cobs in a second pan until tender, then cool and cut into thick rounds.","timerMinutes":8},{"text":"Soak the sliced onion in iced water to make it crisp and mild, then drain well.","timerMinutes":10},{"text":"Cut the fish into 2 cm cubes, put them in a chilled bowl and keep them cold in the fridge."},{"text":"Squeeze the limes gently by hand, without pressing too hard, which makes the juice bitter."},{"text":"Season the fish with the salt, garlic and chilli and toss gently."},{"text":"Pour over the lime juice, add the ice cubes and stir."},{"text":"Leave until the outside of the fish turns opaque while the centre stays slightly translucent.","timerMinutes":3},{"text":"Remove the ice, add the onion and coriander and toss once more. Taste for salt."},{"text":"Serve at once in shallow bowls with the juice, alongside the sweet potato and corn."}],"notes":["Buy fish meant for eating raw from a fishmonger you trust, or use fish that has been frozen first, which kills parasites.","Peruvian ceviche is cured for minutes, not hours. Left longer, the fish turns firm and chalky.","The leftover citrus juice, leche de tigre, is often drunk from a small glass."],"tags":["fish","seafood","no-cook","summer","starter"],"nutritionPerServingEstimate":{"kcal":290,"protein":27,"fat":4,"carbs":39,"fiber":5,"sugar":11,"sodium":160},"image":null,"updated":"2026-11-06"},{"slug":"pico-de-gallo","url":"https://cuisine.recipes/recipes/pico-de-gallo","title":"Pico de gallo","summary":"A fresh, chunky Mexican salsa of diced ripe tomato, white onion, green chilli and coriander, brightened with lime juice and salt.","cuisine":"Mexican","course":"sauce","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":"about 500 g","prepMinutes":15,"cookMinutes":0,"restMinutes":15,"totalMinutes":30,"difficulty":"easy","equipment":["Chopping board","Sharp knife","Sieve","Mixing bowl"],"ingredients":[{"qty":500,"unit":"g","item":"ripe tomatoes","note":"about 4 medium"},{"qty":1,"unit":"","item":"small white onion"},{"qty":2,"unit":"","item":"green chillies","note":"such as serrano or jalapeño"},{"qty":15,"unit":"g","item":"fresh coriander"},{"qty":2,"unit":"tbsp","item":"lime juice"},{"qty":0.75,"unit":"tsp","item":"salt"}],"steps":[{"text":"Core the tomatoes, halve them and scoop out the seeds and watery pulp if they are very juicy."},{"text":"Cut the tomatoes into 1 cm dice and put them in a bowl."},{"text":"Finely chop the onion, rinse it in a sieve under cold water to soften its bite and drain well."},{"text":"Remove the chilli stems, scrape out the seeds for a milder salsa and chop the chillies finely."},{"text":"Chop the coriander leaves and tender stems."},{"text":"Add the onion, chillies, coriander, lime juice and salt to the tomatoes and toss gently."},{"text":"Leave the salsa to stand so the flavours mingle and the tomatoes release some juice.","timerMinutes":15},{"text":"Taste, adjust the salt and lime, and drain off excess liquid with a slotted spoon before serving."}],"notes":["Pico de gallo is best on the day it is made. After a few hours the tomatoes soften and weep.","Use the reddest, ripest tomatoes you can find. Pale winter tomatoes make a watery, bland salsa."],"tags":["salsa","tomato","no-cook","vegan","party"],"nutritionPerServingEstimate":{"kcal":20,"protein":1,"fat":0,"carbs":5,"fiber":1,"sugar":3,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"pigs-in-blankets","url":"https://cuisine.recipes/recipes/pigs-in-blankets","title":"Pigs in blankets","summary":"Small pork chipolatas wrapped in thin rashers of streaky bacon and roasted until crisp, with an optional honey glaze in the final minutes.","cuisine":"British","course":"side","diet":["dairy-free"],"servings":6,"yield":"12 pigs in blankets","prepMinutes":10,"cookMinutes":25,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Roasting tin","Chopping board","Knife","Tongs","Pastry brush"],"ingredients":[{"qty":12,"unit":"","item":"pork chipolatas"},{"qty":6,"unit":"slice","item":"smoked or unsmoked streaky bacon"},{"qty":1,"unit":"tbsp","item":"honey","note":"optional, for glazing"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Lay a bacon rasher on a board and stretch it along its length with the back of a knife until thinner and about half as long again."},{"text":"Cut the stretched rasher in half across the middle, then repeat with the rest of the bacon."},{"text":"Wrap a half rasher snugly around each chipolata in a spiral, overlapping it slightly."},{"text":"Set them in a roasting tin with the loose end of the bacon underneath, leaving a little space between each."},{"text":"Roast, then turn them over with tongs.","timerMinutes":15},{"text":"Brush with the honey if using and roast until the bacon is crisp and the sausages are cooked through.","timerMinutes":10},{"text":"Serve hot alongside roast turkey or chicken, or on their own with mustard."}],"notes":["Stretching the bacon makes it thinner, so it crisps in the same time the sausage takes to cook.","Wrap them up to a day ahead and keep covered in the fridge, or freeze them unbaked and roast from frozen for about 35 minutes.","Many sausages contain wheat rusk. Check the label if you need them gluten-free."],"tags":["christmas","roast dinner","party food","pork"],"nutritionPerServingEstimate":{"kcal":300,"protein":13,"fat":26,"carbs":4,"fiber":0,"sugar":3,"sodium":720},"image":null,"updated":"2026-11-06"},{"slug":"pilau-rice","url":"https://cuisine.recipes/recipes/pilau-rice","title":"Pilau rice","summary":"Fluffy, separate grains of basmati cooked with golden onion, whole spices and a little turmeric, ready in about 20 minutes once soaked.","cuisine":"Indian","course":"side","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":22,"restMinutes":35,"totalMinutes":62,"difficulty":"easy","equipment":["Sieve","Heavy saucepan with a tight lid","Kettle","Fork"],"ingredients":[{"qty":300,"unit":"g","item":"basmati rice"},{"qty":2,"unit":"tbsp","item":"ghee","note":"or butter"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":4,"unit":"","item":"green cardamom pods","note":"lightly crushed"},{"qty":4,"unit":"","item":"cloves"},{"qty":1,"unit":"","item":"cinnamon stick"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":1,"unit":"","item":"small onion","note":"thinly sliced"},{"qty":0.25,"unit":"tsp","item":"ground turmeric","note":"or a pinch of saffron"},{"qty":500,"unit":"ml","item":"boiling water"},{"qty":1,"unit":"tsp","item":"salt"}],"steps":[{"text":"Rinse the rice in a sieve under cold water, or in several changes of water in a bowl, until it runs almost clear."},{"text":"Soak the rice in cold water, then drain it well.","timerMinutes":30},{"text":"Melt the ghee in a heavy saucepan over medium heat. Add the cumin, cardamom, cloves, cinnamon and bay leaf and let them sizzle.","timerMinutes":1},{"text":"Add the onion and cook, stirring, until soft and golden.","timerMinutes":7},{"text":"Add the drained rice and turmeric and stir gently until every grain is coated and glossy.","timerMinutes":1},{"text":"Pour in the boiling water, add the salt, stir once and bring back to the boil."},{"text":"Cover tightly, turn the heat to its lowest setting and cook without lifting the lid.","timerMinutes":12},{"text":"Take the pan off the heat and leave it covered.","timerMinutes":5},{"text":"Fluff the rice gently with a fork and serve, warning everyone about the whole spices."}],"notes":["Soaking lets the grains absorb water evenly, so they cook long and separate rather than breaking.","Resist stirring once the water goes in. Stirring releases starch and makes the rice sticky."],"tags":["rice","side","quick","spiced"],"nutritionPerServingEstimate":{"kcal":340,"protein":6,"fat":7,"carbs":63,"fiber":1,"sugar":1,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"poached-eggs","url":"https://cuisine.recipes/recipes/poached-eggs","title":"Poached eggs","summary":"Neat, tender poached eggs with firm whites and runny yolks, made by draining off the thin white and cooking them in barely simmering water.","cuisine":"British","course":"breakfast","diet":["vegetarian","gluten-free","dairy-free"],"servings":2,"yield":null,"prepMinutes":3,"cookMinutes":12,"restMinutes":0,"totalMinutes":15,"difficulty":"easy","equipment":["Wide deep pan","Fine sieve","2 small cups","Slotted spoon","Kitchen paper"],"ingredients":[{"qty":4,"unit":"","item":"eggs","note":"as fresh as possible"},{"qty":1,"unit":"tbsp","item":"white vinegar","note":"optional"},{"qty":null,"unit":"","item":"salt"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Fill a wide, deep pan with water at least 8 cm deep and bring it to the boil.","timerMinutes":6},{"text":"Lower the heat until the water barely simmers, with only small bubbles rising from the base, then add the vinegar."},{"text":"Crack one egg into a fine sieve set over a bowl and let the thin, watery part of the white drain away for a few seconds."},{"text":"Tip the egg from the sieve into a small cup, then do the same with a second egg."},{"text":"Stir the water into a gentle swirl and slide the first egg into the centre, then add the second beside it."},{"text":"Poach until the whites are opaque and set and the yolks feel soft when pressed lightly with a spoon.","timerMinutes":3},{"text":"Lift the eggs out with a slotted spoon and rest them on kitchen paper to drain."},{"text":"Poach the remaining two eggs the same way.","timerMinutes":3},{"text":"Season with salt and pepper and serve straight away."}],"notes":["Fresh eggs have firm whites that hold together. With older eggs the sieve step matters even more.","To poach ahead, slip the cooked eggs into a bowl of iced water and chill for up to a day. Warm them in hot water for 1 minute before serving.","If the water is boiling hard, the bubbles tear the whites into ragged strands. Keep it at the gentlest simmer."],"tags":["eggs","brunch","quick","technique"],"nutritionPerServingEstimate":{"kcal":140,"protein":13,"fat":10,"carbs":1,"fiber":0,"sugar":0,"sodium":140},"image":null,"updated":"2026-11-06"},{"slug":"souvlaki","url":"https://cuisine.recipes/recipes/souvlaki","title":"Pork souvlaki","summary":"Cubes of pork shoulder marinated in olive oil, lemon, garlic and oregano, threaded onto skewers and grilled until charred, served in warm pitta.","cuisine":"Greek","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":15,"restMinutes":120,"totalMinutes":155,"difficulty":"easy","equipment":["Mixing bowl","8 skewers","Barbecue, grill or ridged griddle pan","Tongs"],"ingredients":[{"qty":800,"unit":"g","item":"boneless pork shoulder or neck","note":"cut into 3 cm cubes"},{"qty":4,"unit":"tbsp","item":"olive oil"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":3,"unit":"clove","item":"garlic","note":"crushed"},{"qty":2,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":4,"unit":"","item":"pitta breads"},{"qty":2,"unit":"","item":"tomatoes","note":"sliced"},{"qty":1,"unit":"","item":"small red onion","note":"thinly sliced"},{"qty":null,"unit":"","item":"tzatziki and lemon wedges","note":"to serve"}],"steps":[{"text":"Mix the oil, lemon juice, garlic, oregano, salt and pepper in a bowl."},{"text":"Add the pork, turn to coat, then cover and chill to marinate for at least 2 hours, or overnight.","timerMinutes":120},{"text":"If you are using wooden skewers, soak them in water for 30 minutes so they do not burn."},{"text":"Thread the pork onto the skewers with the pieces just touching."},{"text":"Heat the barbecue, grill or griddle pan until very hot."},{"text":"Cook the skewers, turning every couple of minutes, until charred at the edges and cooked through with no pink juices.","timerMinutes":10},{"text":"Leave the skewers to rest while you warm the pittas.","timerMinutes":2},{"text":"Warm the pittas on the grill for a few seconds on each side.","timerMinutes":1},{"text":"Serve the pork on or in the pittas with tomato, onion, tzatziki and lemon wedges."}],"notes":["Shoulder or neck stays juicy over high heat. Lean loin dries out quickly.","Boneless chicken thigh works the same way. Marinate it for 1 to 4 hours.","In Greece the wrapped version often has a few chips tucked inside."],"tags":["pork","grill","skewers","barbecue"],"nutritionPerServingEstimate":{"kcal":780,"protein":40,"fat":51,"carbs":40,"fiber":3,"sugar":4,"sodium":460},"image":null,"updated":"2026-11-06"},{"slug":"pork-vindaloo","url":"https://cuisine.recipes/recipes/pork-vindaloo","title":"Pork vindaloo","summary":"Pork shoulder marinated in a paste of dried chilies, garlic, spices and vinegar, then braised until tender in a hot, sharp, deep red sauce.","cuisine":"Indian","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":110,"restMinutes":240,"totalMinutes":370,"difficulty":"medium","equipment":["Small frying pan","Blender or spice grinder","Mixing bowl","Large heavy casserole with a lid"],"ingredients":[{"qty":1,"unit":"kg","item":"boneless pork shoulder","note":"skin removed, cut into 4 cm pieces"},{"qty":10,"unit":"","item":"dried Kashmiri chilies","note":"stems and most seeds removed"},{"qty":1.5,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"tsp","item":"black peppercorns"},{"qty":6,"unit":"","item":"cloves"},{"qty":1,"unit":"","item":"cinnamon stick","note":"about 5 cm, broken up"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":10,"unit":"clove","item":"garlic","note":"peeled"},{"qty":30,"unit":"g","item":"fresh ginger","note":"peeled and roughly chopped"},{"qty":100,"unit":"ml","item":"cider vinegar","note":"or coconut or palm vinegar"},{"qty":2,"unit":"tsp","item":"brown sugar","note":"or grated jaggery"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":4,"unit":"tbsp","item":"vegetable oil"},{"qty":2,"unit":"","item":"onions","note":"thinly sliced"},{"qty":300,"unit":"ml","item":"water"}],"steps":[{"text":"Toast the chilies, cumin seeds, peppercorns, cloves and cinnamon in a dry pan over low heat, shaking, until fragrant.","timerMinutes":2},{"text":"Tip them into a blender with the turmeric, garlic, ginger, vinegar, sugar and salt and leave until the chilies soften.","timerMinutes":10},{"text":"Blend to a smooth, thick paste, scraping down the sides as needed."},{"text":"Rub the paste all over the pork in a bowl. Cover and refrigerate for at least 4 hours, or overnight.","timerMinutes":240},{"text":"Heat the oil in the casserole over medium heat and fry the onions, stirring often, until deep golden.","timerMinutes":15},{"text":"Add the pork and every bit of the marinade and cook, stirring, until the paste darkens and smells less sharp.","timerMinutes":8},{"text":"Pour in the water, bring to a simmer, then cover and cook over low heat, stirring now and then, until the pork is very tender.","timerMinutes":75},{"text":"Uncover and simmer until the sauce thickens and oil gathers at the edges.","timerMinutes":10},{"text":"Taste and balance it: it should be hot, sour and only slightly sweet. Add salt, sugar or a splash of vinegar as needed."},{"text":"Serve with plain rice."}],"notes":["The vinegar is the backbone of the dish, not the chili. Keep the full amount even if you use fewer chilies for less heat.","Vindaloo improves after a night in the fridge as the flavours settle."],"tags":["curry","pork","hot","goan","make-ahead"],"nutritionPerServingEstimate":{"kcal":790,"protein":44,"fat":60,"carbs":15,"fiber":3,"sugar":6,"sodium":170},"image":null,"updated":"2026-11-06"},{"slug":"porridge","url":"https://cuisine.recipes/recipes/porridge","title":"Porridge","summary":"Creamy stovetop porridge made with rolled oats, milk and water and a pinch of salt, stirred until thick and finished with a drizzle of honey.","cuisine":"British","course":"breakfast","diet":["vegetarian"],"servings":2,"yield":null,"prepMinutes":1,"cookMinutes":8,"restMinutes":1,"totalMinutes":10,"difficulty":"easy","equipment":["Medium saucepan","Wooden spoon"],"ingredients":[{"qty":80,"unit":"g","item":"rolled oats"},{"qty":300,"unit":"ml","item":"whole milk","note":"plus a splash to finish"},{"qty":300,"unit":"ml","item":"water"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":2,"unit":"tbsp","item":"honey","note":"or brown sugar, to serve"}],"steps":[{"text":"Put the oats, milk, water and salt in a medium saucepan and stir well."},{"text":"Set over medium heat and bring to a simmer, stirring often so the oats do not catch on the base.","timerMinutes":3},{"text":"Turn the heat down low and let it bubble gently, stirring frequently, until the oats are soft and the porridge is thick and creamy.","timerMinutes":5},{"text":"Take the pan off the heat and let it stand so it thickens a little more.","timerMinutes":1},{"text":"Stir in a splash of milk if you prefer it looser."},{"text":"Spoon into warm bowls and drizzle with honey."}],"notes":["Use about 40 g of oats to 300 ml of liquid per person. All water gives a lighter, more traditional porridge, all milk a richer one.","A pinch of salt does not make porridge salty. It brings out the nutty flavour of the oats.","Pinhead or steel-cut oats need around 25 minutes. Soak them overnight in the water to shorten the cooking."],"tags":["oats","quick","breakfast","winter"],"nutritionPerServingEstimate":{"kcal":310,"protein":10,"fat":8,"carbs":52,"fiber":4,"sugar":25,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"pot-au-feu","url":"https://cuisine.recipes/recipes/pot-au-feu","title":"Pot-au-feu","summary":"Beef shin and chuck poached for hours with root vegetables and leeks, served as a clear broth followed by the meat with mustard and cornichons.","cuisine":"French","course":"main","diet":["dairy-free","gluten-free"],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":210,"restMinutes":0,"totalMinutes":235,"difficulty":"easy","equipment":["Very large stockpot, at least 8 litres","Small frying pan","Saucepan","Ladle","Fine sieve","Kitchen string"],"ingredients":[{"qty":1,"unit":"kg","item":"beef shin","note":"in 2 or 3 large pieces"},{"qty":800,"unit":"g","item":"beef chuck or short rib","note":"in 1 or 2 large pieces, tied"},{"qty":4,"unit":"","item":"marrow bones","note":"optional, about 5 cm long"},{"qty":1,"unit":"","item":"onion","note":"halved, unpeeled, 1 half studded with 3 cloves"},{"qty":1,"unit":"","item":"bouquet garni","note":"thyme, bay, parsley stalks and celery leaves tied together"},{"qty":1,"unit":"tsp","item":"black peppercorns"},{"qty":6,"unit":"","item":"carrots","note":"peeled and halved"},{"qty":4,"unit":"","item":"small turnips","note":"peeled and halved"},{"qty":3,"unit":"","item":"leeks","note":"trimmed, halved and tied in a bundle"},{"qty":2,"unit":"","item":"celery sticks","note":"cut into lengths"},{"qty":600,"unit":"g","item":"small waxy potatoes"},{"qty":100,"unit":"g","item":"cornichons","note":"to serve"},{"qty":4,"unit":"tbsp","item":"Dijon mustard","note":"to serve"},{"qty":null,"unit":"","item":"coarse sea salt"}],"steps":[{"text":"Put the beef pieces in the stockpot, cover with 3.5 litres of cold water and bring slowly to a simmer.","timerMinutes":20},{"text":"Skim off the grey foam as it rises until the liquid runs clear."},{"text":"Meanwhile, char the cut sides of the onion halves in a dry pan until almost black. This colours the broth."},{"text":"Add the onion, bouquet garni, peppercorns and 1 tablespoon of coarse salt to the pot."},{"text":"Simmer very gently, partly covered, with the surface barely trembling.","timerMinutes":150},{"text":"Add the carrots, turnips, leeks and celery and keep simmering until the meat is very tender and the vegetables are cooked.","timerMinutes":40},{"text":"If using marrow bones, rub the ends with salt and lower them in for the last 20 minutes."},{"text":"Meanwhile, boil the potatoes separately in salted water until tender.","timerMinutes":20},{"text":"Lift the meat, bones and vegetables onto a warm platter, cover with foil and moisten with a ladle of broth."},{"text":"Strain the broth through a fine sieve, skim off the fat and season to taste."},{"text":"Serve the hot broth first, then the sliced meat, vegetables and potatoes with mustard, cornichons and coarse salt."}],"notes":["A mix of cuts gives a fuller result: shin for body and gelatine, chuck or short rib for richness.","Cooking the potatoes separately keeps their starch from clouding the broth.","Leftover broth freezes well and makes an excellent base for soups and risottos."],"tags":["beef","slow-cooked","one-pot","winter"],"nutritionPerServingEstimate":{"kcal":700,"protein":65,"fat":30,"carbs":43,"fiber":8,"sugar":11,"sodium":590},"image":null,"updated":"2026-11-06"},{"slug":"potato-salad","url":"https://cuisine.recipes/recipes/potato-salad","title":"Potato salad","summary":"Waxy potatoes dressed with vinegar while still warm, then folded through a mustardy mayonnaise with crunchy celery, spring onions and chives.","cuisine":"American","course":"salad","diet":["vegetarian","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":25,"restMinutes":30,"totalMinutes":70,"difficulty":"easy","equipment":["Large saucepan","Colander","Large mixing bowl","Small bowl"],"ingredients":[{"qty":1,"unit":"kg","item":"waxy or new potatoes","note":"scrubbed, larger ones halved"},{"qty":1,"unit":"tbsp","item":"salt","note":"for the cooking water"},{"qty":2,"unit":"tbsp","item":"cider vinegar"},{"qty":150,"unit":"g","item":"mayonnaise"},{"qty":2,"unit":"tsp","item":"Dijon mustard"},{"qty":2,"unit":"","item":"celery sticks","note":"finely diced"},{"qty":4,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":2,"unit":"tbsp","item":"chives","note":"snipped"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Cut the potatoes into even pieces about 3 cm across, leaving the skins on."},{"text":"Put them in a large saucepan, cover with cold water by 2 cm and add the salt."},{"text":"Bring to the boil over high heat.","timerMinutes":8},{"text":"Lower the heat and simmer until a knife slides in easily but the pieces still hold their shape.","timerMinutes":15},{"text":"Drain well and leave the potatoes in the colander to steam dry.","timerMinutes":2},{"text":"Tip them into a large bowl, sprinkle over the vinegar and toss gently so the warm potatoes soak it up."},{"text":"Leave to cool to room temperature.","timerMinutes":30},{"text":"In a small bowl, stir the mayonnaise and mustard together."},{"text":"Add the dressing, celery, spring onions and most of the chives to the potatoes and fold gently until coated."},{"text":"Taste and season with salt and pepper, then scatter over the remaining chives to serve."}],"notes":["Waxy potatoes such as Charlotte, Yukon Gold or red-skinned potatoes keep their shape. Floury potatoes tend to fall apart.","Dressing the potatoes with vinegar while they are warm seasons them all the way through.","Let the potatoes cool before adding the mayonnaise, or it will turn oily. Keep chilled and eat within 2 days."],"tags":["potato","barbecue","picnic","make-ahead"],"nutritionPerServingEstimate":{"kcal":310,"protein":4,"fat":19,"carbs":31,"fiber":4,"sugar":2,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"potato-skins","url":"https://cuisine.recipes/recipes/potato-skins","title":"Potato skins","summary":"Crisp baked potato shells filled with melted cheddar and smoky bacon, topped with soured cream and spring onions for a hearty snack.","cuisine":"American","course":"snack","diet":["gluten-free"],"servings":4,"yield":"8 potato skins","prepMinutes":15,"cookMinutes":80,"restMinutes":10,"totalMinutes":105,"difficulty":"easy","equipment":["Baking tray","Frying pan","Kitchen paper","Spoon","Pastry brush","Grater"],"ingredients":[{"qty":4,"unit":"","item":"large baking potatoes","note":"about 250 g each, scrubbed"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":25,"unit":"g","item":"butter","note":"melted"},{"qty":6,"unit":"slice","item":"smoked streaky bacon"},{"qty":120,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":3,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":150,"unit":"ml","item":"soured cream"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the oven to 200°C. Prick the potatoes all over with a fork and rub them with the oil and a little salt."},{"text":"Bake directly on the oven shelf until the skins are crisp and a knife slides easily into the centre.","timerMinutes":60},{"text":"Meanwhile, fry the bacon in a dry pan over medium heat until crisp, drain on kitchen paper and chop.","timerMinutes":8},{"text":"Leave the potatoes until cool enough to handle.","timerMinutes":10},{"text":"Cut each potato in half lengthways and scoop out most of the flesh, leaving a shell about 5 mm thick."},{"text":"Brush the skins inside and out with the melted butter and season the insides with salt."},{"text":"Lay them cut side down on a baking tray and bake until crisp and starting to brown.","timerMinutes":10},{"text":"Turn them cut side up and fill with the cheddar and bacon."},{"text":"Bake until the cheese has melted and is bubbling.","timerMinutes":6},{"text":"Top each skin with a spoonful of soured cream and a scattering of spring onions and serve hot."}],"notes":["Keep the scooped-out potato for mash, fish cakes or potato cakes.","The potatoes can be baked and scooped a day ahead. Keep the shells covered in the fridge and crisp them just before filling.","Floury varieties such as Russet or Maris Piper give the crispest shells."],"tags":["party food","potatoes","game day","cheese"],"nutritionPerServingEstimate":{"kcal":510,"protein":15,"fat":41,"carbs":21,"fiber":2,"sugar":3,"sodium":560},"image":null,"updated":"2026-11-06"},{"slug":"pozole","url":"https://cuisine.recipes/recipes/pozole","title":"Pozole rojo","summary":"A brick-red Mexican pork and hominy soup, slowly simmered with dried chiles and finished at the table with cabbage, radish, lime and oregano.","cuisine":"Mexican","course":"soup","diet":["gluten-free","dairy-free"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":135,"restMinutes":0,"totalMinutes":165,"difficulty":"medium","equipment":["Large stockpot","Frying pan","Heatproof bowl","Blender","Sieve","Two forks"],"ingredients":[{"qty":1.5,"unit":"kg","item":"boneless pork shoulder","note":"cut into 5 cm chunks"},{"qty":1,"unit":"","item":"onion","note":"halved"},{"qty":1,"unit":"","item":"head of garlic","note":"halved across"},{"qty":2,"unit":"","item":"bay leaves"},{"qty":2,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":3,"unit":"l","item":"water"},{"qty":6,"unit":"","item":"dried guajillo chiles"},{"qty":2,"unit":"","item":"dried ancho chiles"},{"qty":3,"unit":"clove","item":"garlic","note":"for the chile sauce"},{"qty":1,"unit":"tsp","item":"dried oregano"},{"qty":0.5,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"can","item":"white hominy","note":"about 800 g each, drained and rinsed"},{"qty":250,"unit":"g","item":"green cabbage","note":"finely shredded, to serve"},{"qty":8,"unit":"","item":"radishes","note":"thinly sliced, to serve"},{"qty":1,"unit":"","item":"white onion","note":"finely chopped, to serve"},{"qty":2,"unit":"","item":"limes","note":"cut into wedges, to serve"},{"qty":1,"unit":"tbsp","item":"dried oregano","note":"to serve"},{"qty":1,"unit":"tsp","item":"chilli flakes","note":"to serve"}],"steps":[{"text":"Put the pork, halved onion, garlic head, bay leaves, salt and water in a large pot and bring to the boil, skimming off the grey foam.","timerMinutes":15},{"text":"Lower the heat and simmer, partly covered, until the pork is tender.","timerMinutes":90},{"text":"Meanwhile, stem and seed the chiles and toast them in a dry pan for a few seconds each side until fragrant.","timerMinutes":2},{"text":"Cover the chiles with boiling water and soak until soft.","timerMinutes":20},{"text":"Drain the chiles and blend with the garlic cloves, oregano, cumin and 250 ml of the pork broth until very smooth."},{"text":"Lift the onion, garlic and bay leaves out of the pot and discard them."},{"text":"Lift out the pork, pull it into large shreds and return it to the pot."},{"text":"Press the chile purée through a sieve into the pot and stir it in."},{"text":"Add the hominy and simmer until the broth tastes rounded and the hominy has opened slightly like a flower.","timerMinutes":30},{"text":"Taste and add salt. The broth should be well seasoned."},{"text":"Ladle into deep bowls and let everyone add cabbage, radish, onion, lime, oregano rubbed between their fingers and chilli flakes."}],"notes":["Adding a few pieces of pork neck or a meaty bone with the shoulder gives a richer, more gelatinous broth.","Pozole improves overnight. Lift off the set fat before reheating.","Serve with crisp tostadas for crunching alongside."],"tags":["soup","pork","hominy","celebration","make-ahead"],"nutritionPerServingEstimate":{"kcal":560,"protein":33,"fat":34,"carbs":31,"fiber":7,"sugar":3,"sodium":390},"image":null,"updated":"2026-11-06"},{"slug":"profiteroles","url":"https://cuisine.recipes/recipes/profiteroles","title":"Profiteroles","summary":"Crisp, hollow choux buns filled with lightly sweetened vanilla cream and covered in a warm, glossy dark chocolate sauce.","cuisine":"French","course":"dessert","diet":["vegetarian"],"servings":6,"yield":"about 24 profiteroles","prepMinutes":35,"cookMinutes":35,"restMinutes":25,"totalMinutes":95,"difficulty":"medium","equipment":["Medium saucepan","Wooden spoon","Two baking trays","Baking paper","Piping bag with 1 cm plain nozzle","Piping bag with small nozzle","Electric mixer","Heatproof bowl","Wire rack"],"ingredients":[{"qty":60,"unit":"g","item":"unsalted butter","note":"cubed"},{"qty":150,"unit":"ml","item":"water"},{"qty":1,"unit":"tsp","item":"caster sugar"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":80,"unit":"g","item":"plain flour","note":"sifted"},{"qty":3,"unit":"","item":"eggs","note":"medium, beaten; you may not need all of the last one"},{"qty":400,"unit":"ml","item":"double cream","note":"for the filling"},{"qty":2,"unit":"tbsp","item":"icing sugar"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":125,"unit":"g","item":"dark chocolate","note":"about 60% cocoa solids, finely chopped"},{"qty":150,"unit":"ml","item":"double cream","note":"for the sauce"},{"qty":1,"unit":"tbsp","item":"golden syrup"}],"steps":[{"text":"Heat the oven to 200°C and line two baking trays with baking paper."},{"text":"Put the butter, water, sugar and salt in a saucepan over medium heat. Once the butter has melted, bring it to a rolling boil."},{"text":"Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon until you have a smooth paste."},{"text":"Return the pan to low heat and keep beating until the dough forms a ball and leaves a thin film on the base of the pan.","timerMinutes":1},{"text":"Spread the dough out in a bowl and leave it to cool until just warm.","timerMinutes":5},{"text":"Beat in the egg a little at a time, beating well after each addition, until the dough is glossy and falls from the spoon in a thick V shape."},{"text":"Spoon into the piping bag and pipe 24 mounds the size of a walnut onto the trays, spaced well apart. Smooth any peaks with a wet fingertip."},{"text":"Bake without opening the oven until puffed, deep golden and crisp.","timerMinutes":22},{"text":"Poke a small hole in the base of each bun with a skewer and return them to the oven to dry out.","timerMinutes":5},{"text":"Cool the buns completely on a wire rack.","timerMinutes":20},{"text":"Whip the 400 ml cream with the icing sugar and vanilla until it just holds firm peaks, then pipe it into each bun through the hole."},{"text":"For the sauce, heat the 150 ml cream and the golden syrup until steaming, then pour over the chopped chocolate and stir until smooth.","timerMinutes":3},{"text":"Pile the profiteroles on a plate, pour over the warm sauce and serve straight away."}],"notes":["Underbaked choux collapses as it cools. The buns should be a deep golden brown and feel light and hollow.","Unfilled buns keep in an airtight tin for a day, or freeze for a month. Crisp them in a hot oven for 5 minutes before filling.","Fill the buns no more than an hour or two before serving so they stay crisp."],"tags":["choux","chocolate","pastry","dinner party","cream"],"nutritionPerServingEstimate":{"kcal":710,"protein":7,"fat":63,"carbs":28,"fiber":3,"sugar":14,"sodium":70},"image":null,"updated":"2026-11-06"},{"slug":"pulled-pork","url":"https://cuisine.recipes/recipes/pulled-pork","title":"Pulled pork","summary":"Pork shoulder rubbed with brown sugar and smoked paprika, roasted low and slow until it falls apart, then tossed in a tangy vinegar sauce.","cuisine":"American","course":"main","diet":["dairy-free"],"servings":10,"yield":null,"prepMinutes":20,"cookMinutes":320,"restMinutes":50,"totalMinutes":390,"difficulty":"easy","equipment":["Large casserole with a lid or deep roasting tin with foil","Small saucepan","Two forks","Meat thermometer"],"ingredients":[{"qty":2.5,"unit":"kg","item":"boneless pork shoulder","note":"skin removed, a layer of fat left on"},{"qty":2,"unit":"tbsp","item":"dark brown sugar","note":"for the rub"},{"qty":1,"unit":"tbsp","item":"smoked paprika"},{"qty":1,"unit":"tbsp","item":"salt"},{"qty":2,"unit":"tsp","item":"black pepper"},{"qty":2,"unit":"tsp","item":"garlic powder"},{"qty":1,"unit":"tsp","item":"onion powder"},{"qty":1,"unit":"tsp","item":"mustard powder"},{"qty":1,"unit":"tsp","item":"cayenne pepper"},{"qty":120,"unit":"ml","item":"cider vinegar","note":"for the pan"},{"qty":120,"unit":"ml","item":"water"},{"qty":200,"unit":"ml","item":"cider vinegar","note":"for the sauce"},{"qty":120,"unit":"g","item":"ketchup"},{"qty":2,"unit":"tbsp","item":"dark brown sugar","note":"for the sauce"},{"qty":1,"unit":"tsp","item":"chilli flakes"},{"qty":1,"unit":"tsp","item":"salt","note":"for the sauce"},{"qty":10,"unit":"","item":"burger buns","note":"split and toasted"}],"steps":[{"text":"Pat the pork dry with kitchen paper."},{"text":"Mix the 2 tbsp brown sugar, paprika, 1 tbsp salt, pepper, garlic powder, onion powder, mustard powder and cayenne in a small bowl."},{"text":"Rub the mixture all over the pork, pressing it into every crevice."},{"text":"Leave the pork at room temperature while the oven heats to 150°C.","timerMinutes":30},{"text":"Set the pork fat side up in the casserole and pour the 120 ml vinegar and the water around it, not over it."},{"text":"Cover tightly with the lid or a double layer of foil and roast until the meat is very tender.","timerMinutes":270},{"text":"Uncover and roast until the outside is dark and crusted and the thickest part reaches about 93°C.","timerMinutes":45},{"text":"Meanwhile, simmer the sauce ingredients in a small pan, stirring, until the sugar dissolves and the sauce is glossy.","timerMinutes":5},{"text":"Rest the pork, loosely covered, until cool enough to handle.","timerMinutes":20},{"text":"Pull the meat into shreds with two forks, discarding any soft lumps of fat."},{"text":"Skim the fat from the pan juices and stir the juices back through the meat."},{"text":"Toss the pork with half the sauce and pile it into the toasted buns, with the rest of the sauce on the side."}],"notes":["Shoulder is tough and fatty, which is exactly why it suits long cooking. It is ready when a fork twists into it with almost no resistance.","A bone-in shoulder of about 3 kg needs another 45 to 60 minutes.","Leftovers freeze well with some of their juices. Reheat gently, covered, with a splash of water."],"tags":["pork","slow-cooked","barbecue","crowd","make-ahead"],"nutritionPerServingEstimate":{"kcal":760,"protein":45,"fat":44,"carbs":40,"fiber":2,"sugar":11,"sodium":550},"image":null,"updated":"2026-11-06"},{"slug":"pumpkin-pie","url":"https://cuisine.recipes/recipes/pumpkin-pie","title":"Pumpkin pie","summary":"A crisp pastry case filled with smooth, gently spiced pumpkin custard made with evaporated milk, baked until just set.","cuisine":"American","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":70,"restMinutes":165,"totalMinutes":265,"difficulty":"medium","equipment":["23 cm deep pie dish","Mixing bowls","Rolling pin","Baking paper","Baking beans","Baking tray","Whisk","Wire rack"],"ingredients":[{"qty":175,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":110,"unit":"g","item":"unsalted butter","note":"very cold, cubed"},{"qty":4,"unit":"tbsp","item":"iced water"},{"qty":425,"unit":"g","item":"canned pumpkin puree","note":"plain, not pie filling"},{"qty":150,"unit":"g","item":"light brown sugar"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":1,"unit":"tsp","item":"ground ginger"},{"qty":0.25,"unit":"tsp","item":"ground nutmeg"},{"qty":0.25,"unit":"tsp","item":"ground cloves"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the filling"},{"qty":2,"unit":"","item":"eggs","note":"large"},{"qty":350,"unit":"ml","item":"evaporated milk"}],"steps":[{"text":"Mix the flour, sugar and salt in a bowl and rub in the cold butter until the mix looks like coarse crumbs with a few pea-sized pieces left."},{"text":"Sprinkle over the iced water a spoonful at a time, mixing with a knife, until the dough just holds together. Flatten into a disc, wrap and chill.","timerMinutes":30},{"text":"Roll the pastry out on a floured surface to about 3 mm thick, line the pie dish and crimp the edge. Chill again.","timerMinutes":15},{"text":"Heat the oven to 200°C with a baking tray inside."},{"text":"Line the pastry with baking paper and baking beans and bake on the hot tray.","timerMinutes":15},{"text":"Remove the paper and beans and bake until the base looks dry and pale golden.","timerMinutes":5},{"text":"Turn the oven down to 170°C."},{"text":"Whisk the pumpkin, brown sugar, spices and salt together until smooth."},{"text":"Whisk in the eggs, then the evaporated milk, to make a smooth, pourable custard."},{"text":"Pour the filling into the warm pastry case."},{"text":"Bake until the edges are set and the centre still wobbles slightly when the dish is nudged.","timerMinutes":50},{"text":"Cool completely on a wire rack so the filling can firm up before slicing.","timerMinutes":120}],"notes":["A knife pushed in 2 cm from the edge should come out clean when the pie is done. The centre finishes setting as it cools.","Cracks on top come from overbaking. Take the pie out while the middle still trembles.","Serve at room temperature or chilled with lightly whipped cream. It keeps in the fridge for 3 days."],"tags":["pie","pumpkin","thanksgiving","autumn","holiday"],"nutritionPerServingEstimate":{"kcal":360,"protein":8,"fat":16,"carbs":46,"fiber":2,"sugar":26,"sodium":80},"image":null,"updated":"2026-11-06"},{"slug":"quiche-lorraine","url":"https://cuisine.recipes/recipes/quiche-lorraine","title":"Quiche Lorraine","summary":"Crisp shortcrust filled with smoky bacon and a just-set cream and egg custard, baked until golden with a gentle wobble in the middle.","cuisine":"French","course":"main","diet":[],"servings":8,"yield":"1 quiche, 23 cm (8 slices)","prepMinutes":25,"cookMinutes":60,"restMinutes":60,"totalMinutes":145,"difficulty":"medium","equipment":["23 cm loose-bottomed tart tin, 3.5 cm deep","Rolling pin","Baking paper","Baking beans","Baking tray","Frying pan","Mixing bowl","Whisk"],"ingredients":[{"qty":200,"unit":"g","item":"plain flour","note":"plus extra for rolling"},{"qty":100,"unit":"g","item":"cold unsalted butter","note":"diced"},{"qty":3,"unit":"","item":"egg yolks","note":"1 for the pastry, 2 for the filling"},{"qty":3,"unit":"tbsp","item":"ice-cold water"},{"qty":200,"unit":"g","item":"smoked bacon lardons"},{"qty":3,"unit":"","item":"eggs"},{"qty":300,"unit":"ml","item":"double cream"},{"qty":150,"unit":"ml","item":"whole milk"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Rub the butter into the flour and a pinch of salt with your fingertips until it looks like fine breadcrumbs."},{"text":"Mix in 1 egg yolk and just enough cold water to bring it together. Flatten into a disc, wrap and chill.","timerMinutes":30},{"text":"Roll the pastry out to about 3 mm thick and line the tin, pressing it into the corners and leaving the excess hanging over the edge. Prick the base and chill again.","timerMinutes":15},{"text":"Heat the oven to 200°C with a baking tray on the middle shelf."},{"text":"Line the pastry with baking paper, fill with baking beans and bake on the hot tray.","timerMinutes":15},{"text":"Lift out the paper and beans and bake until the base looks dry and pale golden.","timerMinutes":8},{"text":"Meanwhile, fry the lardons in a dry pan until lightly golden, then drain on kitchen paper.","timerMinutes":6},{"text":"Turn the oven down to 170°C."},{"text":"Whisk the eggs, the remaining 2 yolks, cream, milk, nutmeg and plenty of pepper with a small pinch of salt."},{"text":"Scatter the bacon over the pastry. Set the tin on the tray in the oven, then pour in the custard right to the top."},{"text":"Bake until set at the edges with a slight wobble in the centre and golden in patches.","timerMinutes":35},{"text":"Cool in the tin for 15 minutes, then trim the overhanging pastry with a serrated knife and serve warm or at room temperature.","timerMinutes":15}],"notes":["The Lorraine original contains no cheese. If you like, scatter 75 g grated Gruyère over the bacon.","Pouring the custard in with the tin already on the oven shelf saves carrying a brim-full tart across the kitchen.","Leaving the pastry overhanging while it bakes stops it shrinking down the sides of the tin."],"tags":["tart","eggs","bacon","picnic"],"nutritionPerServingEstimate":{"kcal":510,"protein":11,"fat":43,"carbs":22,"fiber":1,"sugar":2,"sodium":260},"image":null,"updated":"2026-11-06"},{"slug":"quinoa-salad","url":"https://cuisine.recipes/recipes/quinoa-salad","title":"Quinoa salad","summary":"Fluffy quinoa tossed with chickpeas, cucumber, cherry tomatoes, red onion, fresh herbs and feta in a sharp lemon and olive oil dressing.","cuisine":"Mediterranean","course":"salad","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":20,"restMinutes":20,"totalMinutes":60,"difficulty":"easy","equipment":["Fine sieve","Saucepan with a lid","Baking tray","Large mixing bowl","Jar with a lid or small bowl"],"ingredients":[{"qty":200,"unit":"g","item":"quinoa"},{"qty":400,"unit":"ml","item":"water"},{"qty":1,"unit":"can","item":"chickpeas","note":"400 g can, drained and rinsed"},{"qty":0.5,"unit":"","item":"cucumber","note":"diced"},{"qty":250,"unit":"g","item":"cherry tomatoes","note":"halved"},{"qty":0.5,"unit":"","item":"small red onion","note":"finely chopped"},{"qty":30,"unit":"g","item":"parsley","note":"chopped"},{"qty":10,"unit":"g","item":"mint leaves","note":"chopped"},{"qty":100,"unit":"g","item":"feta","note":"crumbled"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":4,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":1,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Rinse the quinoa in a fine sieve under cold running water, rubbing it with your fingers, until the water runs clear."},{"text":"Put the quinoa in a saucepan with the water and a good pinch of salt and bring to the boil."},{"text":"Cover, turn the heat to low and simmer until the water is absorbed and the grains show a little white curl.","timerMinutes":15},{"text":"Take off the heat and leave covered to steam.","timerMinutes":5},{"text":"Fluff with a fork and spread out on a tray to cool to room temperature.","timerMinutes":20},{"text":"Shake the lemon juice, olive oil and garlic in a jar with a pinch of salt and pepper."},{"text":"Put the cooled quinoa, chickpeas, cucumber, tomatoes, red onion and herbs in a large bowl."},{"text":"Pour over the dressing and toss well."},{"text":"Crumble over the feta and fold it in gently so it stays in pieces."},{"text":"Taste and add more salt, pepper or lemon juice until the salad tastes bright and well seasoned."}],"notes":["Rinsing removes saponins, a natural coating that tastes soapy and bitter, even on quinoa sold as pre-washed.","Cool the quinoa fully before mixing, or the herbs wilt and the feta softens.","Without the feta the salad keeps its texture for 3 days in the fridge, which makes it good for packed lunches."],"tags":["grains","lunch","make-ahead","herbs"],"nutritionPerServingEstimate":{"kcal":480,"protein":16,"fat":24,"carbs":54,"fiber":9,"sugar":4,"sodium":420},"image":null,"updated":"2026-11-06"},{"slug":"rajma","url":"https://cuisine.recipes/recipes/rajma","title":"Rajma","summary":"Red kidney beans simmered until creamy in a thick, spiced onion and tomato gravy, the Punjabi home favourite served with plain rice.","cuisine":"Indian","course":"main","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":95,"restMinutes":480,"totalMinutes":590,"difficulty":"easy","equipment":["Large bowl","Large pot","Large deep frying pan or second pot"],"ingredients":[{"qty":250,"unit":"g","item":"dried red kidney beans"},{"qty":1.5,"unit":"l","item":"water","note":"for cooking the beans"},{"qty":3,"unit":"tbsp","item":"vegetable oil","note":"or ghee"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":2,"unit":"","item":"onions","note":"finely chopped"},{"qty":5,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":20,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":2,"unit":"tsp","item":"ground coriander"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1.5,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":3,"unit":"","item":"ripe tomatoes","note":"pureed or very finely chopped"},{"qty":1.5,"unit":"tsp","item":"salt"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tsp","item":"dried fenugreek leaves","note":"kasuri methi"},{"qty":10,"unit":"g","item":"fresh coriander","note":"chopped"}],"steps":[{"text":"Rinse the beans and soak them in plenty of cold water for at least 8 hours.","timerMinutes":480},{"text":"Drain the beans, put them in a large pot with the 1.5 l of fresh water and boil hard.","timerMinutes":10},{"text":"Lower the heat, partly cover and simmer until the beans are completely soft and creamy inside. Keep the cooking liquid.","timerMinutes":60},{"text":"Meanwhile, heat the oil in a deep pan over medium heat, add the cumin seeds and bay leaf and let them sizzle.","timerMinutes":0.5},{"text":"Add the onions and cook, stirring often, until deep golden.","timerMinutes":12},{"text":"Stir in the garlic, ginger and green chili and cook until they no longer smell raw.","timerMinutes":1},{"text":"Add the ground coriander, cumin, turmeric and chili powder, then the tomatoes and salt. Cook until thick and the oil separates at the edges.","timerMinutes":10},{"text":"Add the beans and about 500 ml of their cooking liquid, then mash a few beans against the side of the pan to thicken the gravy."},{"text":"Simmer gently, stirring now and then, until the gravy is thick and creamy.","timerMinutes":20},{"text":"Stir in the garam masala, crushed fenugreek leaves and fresh coriander and serve with plain rice."}],"notes":["Dried kidney beans must boil hard for at least 10 minutes before simmering. Gentle cooking alone does not make them safe to eat.","To use canned beans, drain two 400 g cans, skip the soaking and boiling, and simmer them in the gravy with 300 ml of water.","A pressure cooker cooks soaked beans in about 20 minutes."],"tags":["beans","curry","punjabi","budget","vegan"],"nutritionPerServingEstimate":{"kcal":370,"protein":17,"fat":12,"carbs":53,"fiber":13,"sugar":7,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"ratatouille","url":"https://cuisine.recipes/recipes/ratatouille","title":"Ratatouille","summary":"Aubergine, courgettes, peppers and onion browned separately in olive oil, then slowly stewed with tomatoes, garlic, thyme and basil.","cuisine":"French","course":"main","diet":["vegan","vegetarian","dairy-free","gluten-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":65,"restMinutes":0,"totalMinutes":90,"difficulty":"easy","equipment":["Large deep frying pan or casserole with a lid","Large bowl"],"ingredients":[{"qty":6,"unit":"tbsp","item":"olive oil","note":"divided"},{"qty":1,"unit":"","item":"large aubergine","note":"cut into 2 cm cubes"},{"qty":2,"unit":"","item":"courgettes","note":"cut into 2 cm cubes"},{"qty":1,"unit":"","item":"large onion","note":"cut into 2 cm pieces"},{"qty":2,"unit":"","item":"bell peppers","note":"1 red and 1 yellow, cut into 2 cm pieces"},{"qty":4,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":600,"unit":"g","item":"ripe tomatoes","note":"peeled and chopped, or a 400 g can of chopped tomatoes"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":1.5,"unit":"tsp","item":"salt","note":"divided"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"},{"qty":15,"unit":"g","item":"basil","note":"leaves torn"}],"steps":[{"text":"Heat 2 tbsp oil in a large deep pan over medium-high heat and fry the aubergine with a pinch of salt, turning, until golden and soft. Tip into a bowl.","timerMinutes":8},{"text":"Add 1 tbsp oil and fry the courgettes with a pinch of salt until lightly browned at the edges. Add them to the bowl.","timerMinutes":6},{"text":"Lower the heat to medium, add 2 tbsp oil, the onion and the peppers, and cook until soft and sweet.","timerMinutes":10},{"text":"Add the garlic and cook until fragrant.","timerMinutes":1},{"text":"Add the tomatoes, thyme, bay leaf and 1 tsp salt and simmer until the tomatoes collapse into a loose sauce.","timerMinutes":10},{"text":"Return the aubergine and courgettes to the pan and stir gently to combine."},{"text":"Cover and simmer over low heat, stirring once or twice, until all the vegetables are very tender but still hold their shape.","timerMinutes":25},{"text":"If there is a lot of liquid, uncover and simmer until it thickens.","timerMinutes":5},{"text":"Remove the thyme stalks and bay leaf and season with salt and pepper."},{"text":"Stir in the basil and the remaining 1 tbsp oil. Serve warm or at room temperature."}],"notes":["Browning each vegetable separately keeps its own flavour and texture instead of a uniform stew.","To peel fresh tomatoes, score a cross in the base, cover with boiling water for 30 seconds, then slip off the skins.","Ratatouille tastes even better the next day and makes a good side for roast lamb or grilled fish."],"tags":["vegetables","vegan","summer","make-ahead"],"nutritionPerServingEstimate":{"kcal":290,"protein":5,"fat":21,"carbs":25,"fiber":8,"sugar":15,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"red-lentil-soup","url":"https://cuisine.recipes/recipes/red-lentil-soup","title":"Red lentil soup","summary":"A smooth, golden Turkish-style soup of red lentils, onion, carrot and cumin, finished with a sizzling butter of paprika and dried mint.","cuisine":"Turkish","course":"soup","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":40,"restMinutes":0,"totalMinutes":50,"difficulty":"easy","equipment":["Sieve","Large soup pot","Stick blender","Small frying pan"],"ingredients":[{"qty":250,"unit":"g","item":"red lentils"},{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"large onion","note":"chopped"},{"qty":1,"unit":"","item":"carrot","note":"chopped"},{"qty":1,"unit":"","item":"medium potato","note":"peeled and chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"chopped"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":1.5,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"sweet paprika"},{"qty":1.5,"unit":"l","item":"vegetable stock","note":"or water"},{"qty":1,"unit":"tsp","item":"salt","note":"or to taste"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":20,"unit":"g","item":"butter","note":"for the topping"},{"qty":1,"unit":"tsp","item":"Aleppo pepper or paprika","note":"for the topping"},{"qty":1,"unit":"tsp","item":"dried mint"},{"qty":1,"unit":"","item":"lemon","note":"cut into wedges"}],"steps":[{"text":"Rinse the lentils in a sieve under cold water until the water runs mostly clear."},{"text":"Melt the butter with the oil in a large pot over medium heat and cook the onion until soft and translucent.","timerMinutes":6},{"text":"Add the carrot, potato and garlic and cook, stirring, for a few minutes.","timerMinutes":4},{"text":"Stir in the tomato paste, cumin and paprika and cook until the paste darkens slightly.","timerMinutes":1},{"text":"Add the lentils and stock, bring to the boil and skim off any foam."},{"text":"Partly cover and simmer, stirring now and then, until the lentils have collapsed and the potato is very soft.","timerMinutes":25},{"text":"Blend until completely smooth. Thin with a little hot water if needed, then season with the salt and pepper."},{"text":"Melt the butter for the topping in a small pan, add the Aleppo pepper and mint and swirl until the butter turns red and smells fragrant.","timerMinutes":1},{"text":"Ladle the soup into bowls, drizzle over the spiced butter and serve with lemon wedges to squeeze in."}],"notes":["The squeeze of lemon at the table is essential. It lifts the earthy lentils.","For a vegan soup, use olive oil in place of butter throughout.","The soup thickens as it stands. Loosen leftovers with water when reheating."],"tags":["soup","lentils","budget","comfort"],"nutritionPerServingEstimate":{"kcal":290,"protein":12,"fat":11,"carbs":40,"fiber":7,"sugar":5,"sodium":800},"image":null,"updated":"2026-11-06"},{"slug":"red-velvet-cake","url":"https://cuisine.recipes/recipes/red-velvet-cake","title":"Red velvet cake","summary":"Soft, fine-crumbed red layers with a light cocoa flavour and buttermilk tang, sandwiched and coated with cream cheese frosting.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":12,"yield":"1 cake, 20 cm, two layers (12 slices)","prepMinutes":30,"cookMinutes":30,"restMinutes":70,"totalMinutes":130,"difficulty":"easy","equipment":["Two 20 cm deep sandwich tins","Baking paper","Large mixing bowl","Electric hand mixer","Sieve","Wire rack","Palette knife"],"ingredients":[{"qty":300,"unit":"g","item":"plain flour"},{"qty":2,"unit":"tbsp","item":"cocoa powder"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":300,"unit":"g","item":"caster sugar"},{"qty":250,"unit":"ml","item":"vegetable oil"},{"qty":2,"unit":"","item":"eggs","note":"large, at room temperature"},{"qty":240,"unit":"ml","item":"buttermilk","note":"at room temperature"},{"qty":1,"unit":"tsp","item":"red food colouring paste","note":"check the label if you need it vegetarian, as some use cochineal"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":1,"unit":"tsp","item":"white wine vinegar"},{"qty":100,"unit":"g","item":"unsalted butter","note":"soft, for the frosting"},{"qty":250,"unit":"g","item":"icing sugar","note":"sifted"},{"qty":300,"unit":"g","item":"full-fat cream cheese","note":"cold from the fridge"},{"qty":1,"unit":"tsp","item":"vanilla extract","note":"for the frosting"}],"steps":[{"text":"Heat the oven to 180°C. Grease the two tins and line the bases with circles of baking paper."},{"text":"Sift the flour, cocoa, bicarbonate of soda and salt into a bowl."},{"text":"In a large bowl, beat the sugar and oil together, then beat in the eggs one at a time until smooth."},{"text":"Stir the food colouring and vanilla into the buttermilk."},{"text":"Add the dry ingredients to the egg mixture in three parts, alternating with the red buttermilk, and mix on low speed just until smooth."},{"text":"Stir in the vinegar, then divide the batter between the tins straight away."},{"text":"Bake until risen and springy, and a skewer in the centre comes out clean.","timerMinutes":30},{"text":"Leave the cakes in their tins, then turn them out onto a wire rack and peel off the paper.","timerMinutes":10},{"text":"Let the cakes cool completely.","timerMinutes":60},{"text":"Slice a thin layer off the domed top of each cake with a bread knife and rub the trimmings into fine crumbs."},{"text":"For the frosting, beat the butter and icing sugar until smooth, then beat in the cold cream cheese and vanilla just until thick and smooth."},{"text":"Sandwich the cakes with a third of the frosting, cover the top and sides with the rest and scatter the red crumbs over the top."}],"notes":["The buttermilk and vinegar react with the bicarbonate of soda to give the cake its soft, velvety crumb, so get it into the oven promptly once they are mixed.","Paste or gel colouring gives a strong red with very little liquid. Liquid colouring needs 2 tablespoons or more and gives a duller shade.","Store the cake covered in the fridge and bring it back to room temperature for 30 minutes before serving."],"tags":["cake","layer cake","cream cheese frosting","celebration","southern"],"nutritionPerServingEstimate":{"kcal":610,"protein":6,"fat":36,"carbs":68,"fiber":1,"sugar":47,"sodium":230},"image":null,"updated":"2026-11-06"},{"slug":"refried-beans","url":"https://cuisine.recipes/recipes/refried-beans","title":"Refried beans","summary":"Pinto beans simmered until creamy, then fried in lard with golden onion and mashed into a rich, spreadable side for tacos and eggs.","cuisine":"Mexican","course":"side","diet":["gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":120,"restMinutes":480,"totalMinutes":610,"difficulty":"easy","equipment":["Large bowl","Large saucepan","Colander","Large frying pan","Potato masher"],"ingredients":[{"qty":400,"unit":"g","item":"dried pinto beans"},{"qty":1,"unit":"","item":"onion","note":"half left whole, half finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"peeled"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more to taste"},{"qty":60,"unit":"g","item":"lard","note":"or vegetable oil"}],"steps":[{"text":"Rinse the beans and pick out any small stones or shrivelled beans."},{"text":"Cover the beans with plenty of cold water and soak overnight.","timerMinutes":480},{"text":"Drain, put them in a large saucepan with the onion half and garlic, and cover with fresh water by 5 cm."},{"text":"Bring to the boil, then simmer partly covered, topping up the water to keep the beans covered, until they are soft and creamy inside.","timerMinutes":90},{"text":"Stir in the salt and simmer for a few minutes more so the beans absorb it.","timerMinutes":10},{"text":"Drain the beans, keeping the cooking liquid, and discard the onion half."},{"text":"Melt the lard in a large frying pan over medium heat and fry the chopped onion until golden at the edges.","timerMinutes":6},{"text":"Add the beans in batches with a splash of their liquid, mashing them with a potato masher as you go."},{"text":"Cook, stirring and mashing and adding more liquid as needed, until thick, creamy and spreadable.","timerMinutes":10},{"text":"Taste and add more salt if needed."}],"notes":["For a quick version, use two 400 g cans of pinto beans, drained, with some of their liquid, and start at the frying step.","The beans thicken as they cool. Loosen them with a little water or bean liquid when reheating.","Use vegetable oil instead of lard for a vegan version."],"tags":["beans","side","budget","make-ahead"],"nutritionPerServingEstimate":{"kcal":330,"protein":15,"fat":11,"carbs":44,"fiber":11,"sugar":2,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"ribollita","url":"https://cuisine.recipes/recipes/ribollita","title":"Ribollita","summary":"A thick Tuscan bean and bread soup of cavolo nero, cannellini, carrots and tomato, simmered slowly and thickened with stale crusty bread.","cuisine":"Italian","course":"soup","diet":["vegetarian","vegan","dairy-free"],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":90,"restMinutes":0,"totalMinutes":115,"difficulty":"easy","equipment":["Large heavy pot","Fork","Wooden spoon"],"ingredients":[{"qty":5,"unit":"tbsp","item":"extra virgin olive oil","note":"plus extra to serve"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":2,"unit":"","item":"carrots","note":"chopped"},{"qty":2,"unit":"","item":"celery sticks","note":"chopped"},{"qty":3,"unit":"clove","item":"garlic","note":"sliced"},{"qty":2,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"can","item":"chopped tomatoes","note":"400 g"},{"qty":1,"unit":"","item":"potato","note":"peeled and diced"},{"qty":300,"unit":"g","item":"cavolo nero","note":"thick stalks removed, leaves shredded"},{"qty":200,"unit":"g","item":"savoy cabbage","note":"shredded"},{"qty":2,"unit":"can","item":"cannellini beans","note":"400 g each, drained and rinsed"},{"qty":1.5,"unit":"l","item":"vegetable stock or water"},{"qty":200,"unit":"g","item":"stale crusty bread","note":"crusts on, torn into pieces"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large pot over medium-low heat and cook the onion, carrots and celery gently until soft and sweet but not coloured.","timerMinutes":15},{"text":"Add the garlic and thyme and cook until fragrant.","timerMinutes":1},{"text":"Add the tomatoes and cook until slightly thickened.","timerMinutes":5},{"text":"Add the potato, cavolo nero and cabbage and stir until the greens have wilted.","timerMinutes":5},{"text":"Mash about a third of the beans to a rough paste with a fork, then add the mashed and whole beans to the pot with the stock."},{"text":"Bring to the boil, then partly cover and simmer gently until all the vegetables are very soft.","timerMinutes":50},{"text":"Stir in the bread and simmer, stirring often, until it breaks down and the soup is very thick.","timerMinutes":10},{"text":"Remove the thyme stalks and season well with salt and pepper."},{"text":"Serve in warm bowls with a generous drizzle of olive oil and a grind of black pepper."}],"notes":["Ribollita means reboiled. It is even better made a day ahead and reheated in a pan with a little extra oil until crusty at the edges.","Curly kale or extra savoy cabbage can stand in for cavolo nero.","Grated parmesan at the table is common, though it means the soup is no longer vegan."],"tags":["soup","beans","tuscan","make-ahead","vegan"],"nutritionPerServingEstimate":{"kcal":380,"protein":13,"fat":14,"carbs":54,"fiber":10,"sugar":8,"sodium":1050},"image":null,"updated":"2026-11-06"},{"slug":"rice-pudding","url":"https://cuisine.recipes/recipes/rice-pudding","title":"Rice pudding","summary":"Short-grain rice baked slowly in sweetened milk and cream until thick and creamy under a golden, nutmeg-flecked skin.","cuisine":"British","course":"dessert","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":125,"restMinutes":10,"totalMinutes":140,"difficulty":"easy","equipment":["1.5 litre ovenproof dish","Saucepan","Spoon","Grater"],"ingredients":[{"qty":25,"unit":"g","item":"unsalted butter","note":"plus extra for the dish"},{"qty":100,"unit":"g","item":"pudding rice","note":"or another short-grain rice, unrinsed"},{"qty":50,"unit":"g","item":"caster sugar"},{"qty":850,"unit":"ml","item":"whole milk"},{"qty":150,"unit":"ml","item":"double cream"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":0.25,"unit":"tsp","item":"nutmeg","note":"freshly grated"}],"steps":[{"text":"Heat the oven to 150°C and butter the ovenproof dish."},{"text":"Tip the rice and sugar into the dish."},{"text":"Warm the milk, cream, vanilla and salt in a saucepan until steaming but not boiling.","timerMinutes":5},{"text":"Pour the hot milk over the rice and stir until the sugar dissolves."},{"text":"Dot the butter over the surface and grate the nutmeg on top."},{"text":"Bake, then take it out and give it a good stir.","timerMinutes":30},{"text":"Bake again and stir once more, folding in any skin that has formed.","timerMinutes":30},{"text":"Bake undisturbed until the rice is completely soft, the pudding is thick and creamy and a golden skin has formed on top.","timerMinutes":60},{"text":"Leave to stand before serving, as it thickens as it cools.","timerMinutes":10}],"notes":["Do not rinse the rice. Its starch is what makes the pudding creamy.","If the pudding looks dry before the rice is tender, stir in a splash of hot milk.","Serve it warm with a spoonful of jam, or chilled with fresh fruit."],"tags":["pudding","rice","comfort food","budget","baked"],"nutritionPerServingEstimate":{"kcal":490,"protein":9,"fat":30,"carbs":44,"fiber":0,"sugar":24,"sodium":110},"image":null,"updated":"2026-11-06"},{"slug":"risotto-alla-milanese","url":"https://cuisine.recipes/recipes/risotto-alla-milanese","title":"Risotto alla milanese","summary":"Golden saffron risotto from Milan, stirred with hot stock and white wine, then finished with butter and parmesan until loose and creamy.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":30,"restMinutes":0,"totalMinutes":40,"difficulty":"medium","equipment":["Wide heavy saucepan","Medium saucepan","Ladle","Wooden spoon"],"ingredients":[{"qty":1.2,"unit":"l","item":"light beef or chicken stock"},{"qty":1,"unit":"pinch","item":"saffron threads","note":"a generous pinch, about 0.2 g"},{"qty":60,"unit":"g","item":"butter","note":"cold, divided"},{"qty":1,"unit":"","item":"small onion","note":"very finely chopped"},{"qty":320,"unit":"g","item":"carnaroli or arborio rice"},{"qty":100,"unit":"ml","item":"dry white wine"},{"qty":60,"unit":"g","item":"parmesan","note":"finely grated"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the stock in a saucepan and keep it at a bare simmer next to the risotto pan."},{"text":"Put the saffron in a small cup with a ladleful of the hot stock and leave it to steep."},{"text":"Melt 40 g of the butter in a wide pan over medium-low heat and cook the onion gently until soft and translucent, not browned.","timerMinutes":6},{"text":"Add the rice and stir until the grains are hot and look slightly translucent at the edges.","timerMinutes":2},{"text":"Pour in the wine and stir until it has been absorbed and the sharp smell has gone.","timerMinutes":1},{"text":"Add a ladle of hot stock and stir until it is almost all absorbed."},{"text":"Keep adding stock a ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next.","timerMinutes":10},{"text":"Stir in the saffron with its liquid and carry on adding stock until the rice is tender with a slight bite in the centre.","timerMinutes":7},{"text":"Take the pan off the heat while the risotto is still slightly soupy."},{"text":"Add the remaining cold butter and the parmesan and beat hard with a wooden spoon until creamy and glossy."},{"text":"Cover and rest for 2 minutes, then taste for salt.","timerMinutes":2},{"text":"Serve at once on warm plates. It should spread slowly into a gentle wave rather than sit in a mound."}],"notes":["Do not rinse the rice. The surface starch is what makes the risotto creamy.","For a richer, older style, melt 30 g of chopped beef bone marrow with the butter at the start.","This is the classic partner for osso buco, but it is a fine dish on its own."],"tags":["rice","risotto","saffron","milan"],"nutritionPerServingEstimate":{"kcal":530,"protein":17,"fat":17,"carbs":71,"fiber":1,"sugar":3,"sodium":940},"image":null,"updated":"2026-11-06"},{"slug":"roast-beef","url":"https://cuisine.recipes/recipes/roast-beef","title":"Roast beef","summary":"A rolled sirloin joint seared in a hot oven, roasted to pink in the middle and rested, with a red wine gravy made in the roasting tin.","cuisine":"British","course":"main","diet":["dairy-free"],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":75,"restMinutes":90,"totalMinutes":175,"difficulty":"medium","equipment":["Roasting tin","Meat thermometer","Foil","Carving board","Wooden spoon","Sieve"],"ingredients":[{"qty":1.5,"unit":"kg","item":"boned and rolled beef sirloin","note":"with a layer of fat"},{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":1,"unit":"tsp","item":"English mustard powder"},{"qty":1,"unit":"tsp","item":"black pepper","note":"coarsely ground"},{"qty":2,"unit":"","item":"onions","note":"halved, unpeeled"},{"qty":2,"unit":"","item":"carrots","note":"halved lengthways"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":150,"unit":"ml","item":"red wine"},{"qty":500,"unit":"ml","item":"beef stock"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Take the beef out of the fridge an hour before roasting and pat it dry with kitchen paper.","timerMinutes":60},{"text":"Heat the oven to 240°C."},{"text":"Rub the beef with the oil, then with the mustard powder, pepper and a generous amount of salt."},{"text":"Put the onions, carrots and thyme in the roasting tin as a rack and sit the beef on top, fat side up."},{"text":"Roast until the outside is sizzling and browned.","timerMinutes":20},{"text":"Lower the oven to 180°C and roast until a thermometer in the thickest part reads 50°C for medium rare.","timerMinutes":40},{"text":"Lift the beef onto a board, cover it loosely with foil and leave to rest.","timerMinutes":30},{"text":"Spoon off all but 1 tablespoon of fat from the tin, set it over medium heat and stir the flour into the juices and vegetables for a minute.","timerMinutes":1},{"text":"Pour in the wine and bubble, scraping up the sticky bits, until reduced by half.","timerMinutes":3},{"text":"Add the stock and any juices from the resting beef and simmer, pressing the vegetables, until the gravy thickens slightly.","timerMinutes":8},{"text":"Strain the gravy into a jug, pressing the vegetables, and season."},{"text":"Carve the beef thinly across the grain and serve with the gravy."}],"notes":["For rare beef take it out at 45°C, and for medium at 55°C. It climbs about 5 degrees as it rests.","Yorkshire puddings can go in as soon as the beef comes out, while the oven is turned back up.","Serve with horseradish sauce, roast potatoes and seasonal greens."],"tags":["beef","sunday lunch","roast dinner","special occasion"],"nutritionPerServingEstimate":{"kcal":530,"protein":54,"fat":29,"carbs":7,"fiber":1,"sugar":2,"sodium":320},"image":null,"updated":"2026-11-06"},{"slug":"roast-chicken","url":"https://cuisine.recipes/recipes/roast-chicken","title":"Roast chicken","summary":"A whole chicken rubbed with butter and roasted on onions with lemon and thyme, with crisp golden skin and quick gravy made in the tin.","cuisine":"British","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":80,"restMinutes":15,"totalMinutes":110,"difficulty":"easy","equipment":["Roasting tin","Carving board","Foil","Sieve","Jug"],"ingredients":[{"qty":1,"unit":"","item":"whole chicken","note":"about 1.6 kg"},{"qty":40,"unit":"g","item":"butter","note":"softened"},{"qty":1,"unit":"","item":"lemon","note":"halved"},{"qty":1,"unit":"","item":"garlic bulb","note":"halved across the middle"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":2,"unit":"","item":"onions","note":"thickly sliced"},{"qty":100,"unit":"ml","item":"dry white wine"},{"qty":250,"unit":"ml","item":"chicken stock"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 220°C."},{"text":"Pat the chicken dry all over, inside and out, with kitchen paper."},{"text":"Rub the butter all over the skin and season generously with salt and pepper."},{"text":"Push the lemon halves, garlic and thyme into the cavity."},{"text":"Spread the onion slices over the base of the roasting tin and sit the chicken on top, breast side up."},{"text":"Roast until the skin is starting to colour.","timerMinutes":20},{"text":"Turn the oven down to 190°C and roast, basting once or twice, until the skin is deep golden and the juices run clear when you pierce the thickest part of the thigh.","timerMinutes":55},{"text":"Lift the chicken onto a board, tipping the juices from the cavity into the tin, cover loosely with foil and leave to rest.","timerMinutes":15},{"text":"Spoon off most of the fat from the tin, leaving the onions and dark juices behind."},{"text":"Set the tin over medium heat, pour in the wine and scrape up the browned bits as it bubbles.","timerMinutes":2},{"text":"Add the stock and simmer, pressing the onions with a spoon, until slightly reduced and full of flavour.","timerMinutes":5},{"text":"Strain the gravy into a jug, stir in any juices from the resting bird, then carve and serve."}],"notes":["For the crispest skin, leave the chicken uncovered in the fridge overnight to dry, and take it out 30 minutes before roasting.","For a bigger bird, add about 10 minutes for every extra 250 g, and always check the juices at the thigh rather than trusting the clock.","Resting is not optional. It keeps the breast juicy and gives you time to make the gravy."],"tags":["chicken","roast","sunday","family"],"nutritionPerServingEstimate":{"kcal":740,"protein":54,"fat":50,"carbs":11,"fiber":1,"sugar":5,"sodium":350},"image":null,"updated":"2026-11-06"},{"slug":"roast-gravy","url":"https://cuisine.recipes/recipes/roast-gravy","title":"Roast gravy","summary":"A smooth, savoury gravy made in the roasting tin from the fat and caramelised juices of a roast, thickened with flour and stock.","cuisine":"British","course":"sauce","diet":["dairy-free"],"servings":6,"yield":"About 500 ml","prepMinutes":5,"cookMinutes":15,"restMinutes":0,"totalMinutes":20,"difficulty":"medium","equipment":["Roasting tin from the roast","Heatproof jug","Whisk","Wooden spoon","Fine sieve","Small saucepan"],"ingredients":[{"qty":3,"unit":"tbsp","item":"fat from the roasting tin","note":"from a roast chicken, turkey, beef or pork"},{"qty":3,"unit":"tbsp","item":"plain flour"},{"qty":100,"unit":"ml","item":"dry white wine","note":"or extra stock"},{"qty":500,"unit":"ml","item":"chicken stock","note":"hot, or beef stock for red meat"},{"qty":null,"unit":"","item":"juices from the resting meat"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Lift the roast onto a board to rest and tilt the roasting tin so the juices run into one corner."},{"text":"Spoon off all but about 3 tablespoons of the clear fat, leaving the darker juices and browned bits in the tin."},{"text":"Set the tin over medium heat on the hob and sprinkle in the flour."},{"text":"Stir constantly, scraping the base, until the flour has absorbed the fat and turned a light nutty brown.","timerMinutes":2},{"text":"Pour in the wine and let it bubble while you scrape up every browned bit from the tin.","timerMinutes":1},{"text":"Add the hot stock a little at a time, whisking well after each addition so the gravy stays smooth."},{"text":"Simmer, stirring often, until it is thick enough to coat the back of a spoon.","timerMinutes":6},{"text":"Pour in any juices that have collected under the resting meat."},{"text":"Strain through a fine sieve into a small saucepan and keep it hot over low heat.","timerMinutes":2},{"text":"Taste and season with salt and pepper, then pour into a warm jug to serve."}],"notes":["The flavour comes from the browned juices stuck to the tin, so scrape them up thoroughly when the wine goes in.","If the gravy is too thin, simmer it a little longer. If too thick, whisk in more hot stock.","If your tin cannot go on the hob, scrape the fat and juices into a saucepan and make the gravy there."],"tags":["gravy","sunday-lunch","christmas","roast"],"nutritionPerServingEstimate":{"kcal":120,"protein":3,"fat":8,"carbs":7,"fiber":0,"sugar":2,"sodium":290},"image":null,"updated":"2026-11-06"},{"slug":"roast-potatoes","url":"https://cuisine.recipes/recipes/roast-potatoes","title":"Roast potatoes","summary":"Parboiled floury potatoes roughed up and roasted in very hot oil until the outsides are deep golden and crunchy and the insides fluffy.","cuisine":"British","course":"side","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":75,"restMinutes":0,"totalMinutes":90,"difficulty":"easy","equipment":["Large saucepan","Colander","Large metal roasting tin","Tongs or metal spatula"],"ingredients":[{"qty":1.5,"unit":"kg","item":"floury potatoes","note":"such as Maris Piper or russet"},{"qty":1,"unit":"tbsp","item":"salt","note":"for the cooking water"},{"qty":6,"unit":"tbsp","item":"vegetable oil","note":"or goose or beef fat"},{"qty":4,"unit":"clove","item":"garlic","note":"unpeeled, lightly crushed"},{"qty":2,"unit":"sprig","item":"fresh rosemary"},{"qty":null,"unit":"","item":"flaky salt","note":"to finish"}],"steps":[{"text":"Heat the oven to 220°C."},{"text":"Peel the potatoes and cut them into even pieces about 5 cm across."},{"text":"Put the potatoes in a large saucepan, cover with cold water, add the salt and bring to the boil.","timerMinutes":8},{"text":"Meanwhile, pour the oil into a large roasting tin and put it in the oven to get very hot."},{"text":"Simmer the potatoes until the edges are soft but the centers still resist a knife.","timerMinutes":8},{"text":"Drain in a colander and leave to steam dry.","timerMinutes":3},{"text":"Shake the colander hard a few times so the edges of the potatoes turn rough and fluffy."},{"text":"Take the tin from the oven and carefully tip in the potatoes. They should sizzle. Turn each one to coat it in the hot oil."},{"text":"Roast without disturbing until the undersides are golden.","timerMinutes":20},{"text":"Turn the potatoes, tuck in the garlic and rosemary, and roast again.","timerMinutes":20},{"text":"Turn once more and roast until deep golden, crisp and rattling in the tin.","timerMinutes":15},{"text":"Sprinkle with flaky salt and serve at once."}],"notes":["Use a metal tin rather than glass or ceramic, and give the potatoes room. Crowded potatoes steam instead of crisping.","The roughed-up surface is what crisps, so shake the drained potatoes firmly enough that the edges look fuzzy.","You can parboil and rough up the potatoes up to a day ahead and keep them uncovered in the fridge."],"tags":["potato","roast","sunday-lunch","holiday"],"nutritionPerServingEstimate":{"kcal":310,"protein":5,"fat":14,"carbs":44,"fiber":5,"sugar":2,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"roasted-vegetables","url":"https://cuisine.recipes/recipes/roasted-vegetables","title":"Roasted vegetables","summary":"Peppers, courgettes, aubergine and red onion roasted hot in olive oil with garlic and thyme until soft, sweet and charred at the edges.","cuisine":"Mediterranean","course":"side","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["2 large roasting trays","Large mixing bowl","Spatula"],"ingredients":[{"qty":3,"unit":"","item":"red or yellow peppers","note":"seeded and cut into 3 cm pieces"},{"qty":2,"unit":"","item":"courgettes","note":"cut into thick half-moons"},{"qty":1,"unit":"","item":"aubergine","note":"cut into 3 cm chunks"},{"qty":2,"unit":"","item":"red onions","note":"cut into wedges through the root"},{"qty":6,"unit":"clove","item":"garlic","note":"unpeeled, lightly crushed"},{"qty":5,"unit":"tbsp","item":"olive oil"},{"qty":4,"unit":"sprig","item":"thyme"},{"qty":1,"unit":"tsp","item":"flaky sea salt"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Heat the oven to 220°C and put two large roasting trays inside to heat up."},{"text":"Put all the vegetables and the garlic in a large bowl."},{"text":"Add the olive oil, thyme sprigs, salt and a few grinds of pepper and toss with your hands until every piece is glossy."},{"text":"Spread the vegetables over the hot trays in a single layer, leaving gaps so they roast rather than steam."},{"text":"Roast until the undersides are browned.","timerMinutes":20},{"text":"Turn the vegetables with a spatula and swap the trays between shelves."},{"text":"Roast again until everything is tender and caramelised at the edges, and the aubergine is soft and creamy inside.","timerMinutes":18},{"text":"Squeeze the soft garlic out of its skins and toss it through the vegetables."},{"text":"Taste, add more salt if needed, and serve hot or at room temperature."}],"notes":["Crowding is the most common reason roasted vegetables turn soggy. Use two trays rather than piling everything onto one.","Cut the pieces to a similar size so they finish together. Firm vegetables such as carrots or squash need to be cut smaller.","Leftovers are good stirred through pasta, piled on toast with goat's cheese or blended into a soup."],"tags":["vegetables","roast","summer","make-ahead"],"nutritionPerServingEstimate":{"kcal":170,"protein":3,"fat":12,"carbs":15,"fiber":5,"sugar":9,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"saag-aloo","url":"https://cuisine.recipes/recipes/saag-aloo","title":"Saag aloo","summary":"Tender potatoes fried with mustard and cumin seeds, then tossed with plenty of wilted spinach, ginger and garlic until dry and fragrant.","cuisine":"Indian","course":"side","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Saucepan","Colander","Large wide frying pan or wok"],"ingredients":[{"qty":600,"unit":"g","item":"waxy potatoes","note":"peeled and cut into 3 cm chunks"},{"qty":400,"unit":"g","item":"spinach","note":"washed and roughly chopped"},{"qty":3,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tsp","item":"black mustard seeds"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":4,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":1,"unit":"","item":"green chili","note":"finely chopped"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":0.5,"unit":"tsp","item":"Kashmiri chili powder","note":"or paprika"},{"qty":1,"unit":"","item":"tomato","note":"chopped"},{"qty":1,"unit":"tsp","item":"salt","note":"plus more for the potato water"},{"qty":0.5,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tbsp","item":"lemon juice"}],"steps":[{"text":"Boil the potatoes in salted water until just tender at the edges but still firm in the middle.","timerMinutes":8},{"text":"Drain them and leave them in the colander to steam dry."},{"text":"Heat the oil in a large wide pan over medium heat. Add the mustard and cumin seeds and wait until the mustard seeds start to pop.","timerMinutes":0.5},{"text":"Add the onion and cook, stirring, until soft and golden.","timerMinutes":8},{"text":"Stir in the garlic, ginger and green chili and cook until fragrant.","timerMinutes":1},{"text":"Add the turmeric, coriander, chili powder, tomato and salt and cook until the tomato softens.","timerMinutes":3},{"text":"Add the potatoes and turn them gently in the spices, then leave them to fry until the edges colour a little.","timerMinutes":5},{"text":"Add the spinach a handful at a time, turning it until it wilts, then cook until the pan looks fairly dry.","timerMinutes":4},{"text":"Sprinkle over the garam masala and lemon juice, toss once more, taste for salt and serve."}],"notes":["Frozen spinach works well. Use 300 g, thawed and squeezed dry, and add it all at once.","Parboiling the potatoes first means they finish cooking in the spices without breaking up."],"tags":["vegetables","potatoes","spinach","vegan"],"nutritionPerServingEstimate":{"kcal":270,"protein":7,"fat":11,"carbs":38,"fiber":7,"sugar":4,"sodium":90},"image":null,"updated":"2026-11-06"},{"slug":"sage-and-onion-stuffing","url":"https://cuisine.recipes/recipes/sage-and-onion-stuffing","title":"Sage and onion stuffing","summary":"Soft onions cooked in butter, mixed with fresh white breadcrumbs, sage and egg, then baked in a dish until crisp and golden on top.","cuisine":"British","course":"side","diet":["vegetarian"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":0,"totalMinutes":60,"difficulty":"easy","equipment":["Frying pan","Large mixing bowl","Shallow baking dish, about 20 cm square"],"ingredients":[{"qty":60,"unit":"g","item":"butter","note":"plus extra for the dish"},{"qty":2,"unit":"","item":"large onions","note":"finely chopped"},{"qty":175,"unit":"g","item":"fresh white breadcrumbs","note":"from day-old bread, crusts removed"},{"qty":2,"unit":"tsp","item":"dried sage","note":"or 2 tbsp chopped fresh sage"},{"qty":2,"unit":"tbsp","item":"parsley","note":"chopped"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":0.75,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"}],"steps":[{"text":"Heat the oven to 190°C and butter a shallow baking dish."},{"text":"Melt the butter in a frying pan over medium-low heat and add the onions."},{"text":"Cook gently, stirring now and then, until the onions are very soft and sweet but only lightly coloured.","timerMinutes":12},{"text":"Stir in the sage and cook until it smells fragrant.","timerMinutes":1},{"text":"Tip the onions and all the butter into a large bowl and leave to cool for a few minutes.","timerMinutes":3},{"text":"Add the breadcrumbs, parsley, salt and pepper and mix well."},{"text":"Stir in the beaten egg until the mixture just holds together when squeezed. Add a splash of water if it seems dry."},{"text":"Spread it loosely in the dish without pressing it down, and dot the top with a little extra butter."},{"text":"Bake until crisp and golden brown on top and piping hot in the middle.","timerMinutes":28},{"text":"Serve spooned out of the dish alongside the roast."}],"notes":["To make stuffing balls, roll the mixture into 12 balls and bake on a lined tray for about 25 minutes, turning once.","Day-old bread makes lighter crumbs than very fresh bread, which turns gummy when blitzed.","The mixture can be made a day ahead and kept covered in the fridge, ready to bake."],"tags":["stuffing","christmas","sunday-lunch","make-ahead"],"nutritionPerServingEstimate":{"kcal":190,"protein":4,"fat":10,"carbs":21,"fiber":2,"sugar":4,"sodium":220},"image":null,"updated":"2026-11-06"},{"slug":"salsa-verde","url":"https://cuisine.recipes/recipes/salsa-verde","title":"Salsa verde","summary":"A sharp Italian green sauce of chopped parsley, basil and mint with capers, anchovies, garlic, mustard and vinegar, loosened with olive oil.","cuisine":"Italian","course":"sauce","diet":["gluten-free","dairy-free"],"servings":6,"yield":"About 250 ml","prepMinutes":15,"cookMinutes":0,"restMinutes":0,"totalMinutes":15,"difficulty":"easy","equipment":["Large chopping board","Sharp knife","Mixing bowl"],"ingredients":[{"qty":1,"unit":"bunch","item":"flat-leaf parsley","note":"about 40 g leaves"},{"qty":15,"unit":"g","item":"basil leaves"},{"qty":10,"unit":"g","item":"mint leaves"},{"qty":2,"unit":"tbsp","item":"capers","note":"drained and rinsed"},{"qty":3,"unit":"","item":"anchovy fillets in oil","note":"drained"},{"qty":1,"unit":"clove","item":"garlic"},{"qty":1,"unit":"tsp","item":"Dijon mustard"},{"qty":1,"unit":"tbsp","item":"red wine vinegar"},{"qty":120,"unit":"ml","item":"extra virgin olive oil"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Pick the leaves from the herbs, discarding the tough stalks, and make sure they are completely dry."},{"text":"Chop the garlic, capers and anchovies together on a board until they form a coarse paste."},{"text":"Pile the herbs on top and chop everything together until finely chopped but not mushy."},{"text":"Scrape the mixture into a bowl and stir in the mustard and vinegar."},{"text":"Stir in the olive oil gradually until the sauce is loose and spoonable but still thick with herbs."},{"text":"Season with pepper, then taste and add a little more vinegar if it needs more sharpness. It rarely needs salt."},{"text":"Leave to stand for a few minutes before serving so the flavours come together."}],"notes":["Chopping by hand keeps the herbs bright and the texture lively. A food processor works if you pulse briefly, but the sauce turns darker.","Serve with boiled meats, grilled fish, roast lamb, steak, new potatoes or grilled vegetables.","Best eaten the day it is made. Leave out the anchovies for a vegetarian version and add a pinch of salt."],"tags":["herbs","no-cook","sauce","summer"],"nutritionPerServingEstimate":{"kcal":170,"protein":1,"fat":19,"carbs":1,"fiber":1,"sugar":0,"sodium":160},"image":null,"updated":"2026-11-06"},{"slug":"saltimbocca","url":"https://cuisine.recipes/recipes/saltimbocca","title":"Saltimbocca","summary":"Thin veal escalopes topped with prosciutto and a sage leaf, pan-fried in butter for a few minutes and glazed with a quick white wine sauce.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":10,"restMinutes":0,"totalMinutes":25,"difficulty":"easy","equipment":["Baking paper","Rolling pin or meat mallet","Cocktail sticks","Large frying pan"],"ingredients":[{"qty":500,"unit":"g","item":"veal escalopes","note":"8 thin slices"},{"qty":8,"unit":"slice","item":"prosciutto","note":"about 100 g"},{"qty":8,"unit":"","item":"large sage leaves"},{"qty":2,"unit":"tbsp","item":"plain flour","note":"for dusting"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":40,"unit":"g","item":"butter","note":"divided"},{"qty":125,"unit":"ml","item":"dry white wine"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Lay the escalopes between sheets of baking paper and beat them to an even thickness of about 5 mm."},{"text":"Season the meat lightly with pepper only, as the prosciutto is salty."},{"text":"Lay a slice of prosciutto on each escalope, trimming it to fit, and top with a sage leaf. Pin it in place with a cocktail stick."},{"text":"Dust the underside of each escalope lightly with flour and shake off the excess."},{"text":"Heat the oil and half the butter in a large frying pan over medium-high heat until foaming."},{"text":"Fry the escalopes in two batches, prosciutto side down first, until the ham is crisp.","timerMinutes":1.5},{"text":"Turn and cook the other side until the veal is just cooked through.","timerMinutes":1.5},{"text":"Lift the escalopes onto a warm plate."},{"text":"Pour the wine into the pan and let it bubble, scraping up the browned bits, until reduced by half.","timerMinutes":2},{"text":"Take the pan off the heat and swirl in the rest of the butter to make a glossy sauce."},{"text":"Remove the cocktail sticks, spoon the sauce over the veal and serve at once."}],"notes":["The name means jumps into the mouth, a nod to how quickly it cooks and disappears.","Thin chicken or turkey breast escalopes work the same way."],"tags":["veal","quick","roman","sage"],"nutritionPerServingEstimate":{"kcal":330,"protein":32,"fat":19,"carbs":3,"fiber":0,"sugar":0,"sodium":680},"image":null,"updated":"2026-11-06"},{"slug":"samosas","url":"https://cuisine.recipes/recipes/samosas","title":"Samosas","summary":"Crisp, blistered pastry cones filled with spiced potato and peas, fried slowly until deep golden and firm enough to hold their shape.","cuisine":"Indian","course":"snack","diet":["vegetarian","vegan","dairy-free"],"servings":8,"yield":"16 samosas","prepMinutes":50,"cookMinutes":60,"restMinutes":30,"totalMinutes":140,"difficulty":"hard","equipment":["Saucepan","Mixing bowl","Large frying pan","Rolling pin","Deep heavy pan or wok","Cooking thermometer","Slotted spoon"],"ingredients":[{"qty":250,"unit":"g","item":"plain flour"},{"qty":0.5,"unit":"tsp","item":"ajwain (carom) seeds","note":"optional"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the pastry"},{"qty":4,"unit":"tbsp","item":"vegetable oil","note":"for the pastry"},{"qty":90,"unit":"ml","item":"cold water","note":"about"},{"qty":600,"unit":"g","item":"floury potatoes","note":"scrubbed"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"for the filling"},{"qty":1,"unit":"tsp","item":"cumin seeds"},{"qty":1,"unit":"tsp","item":"coriander seeds","note":"lightly crushed"},{"qty":15,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"","item":"green chilies","note":"finely chopped"},{"qty":100,"unit":"g","item":"frozen peas"},{"qty":1,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tsp","item":"amchur (dried mango powder)","note":"or 1 tbsp lemon juice"},{"qty":0.5,"unit":"tsp","item":"chili powder"},{"qty":1,"unit":"tsp","item":"salt","note":"for the filling"},{"qty":15,"unit":"g","item":"fresh coriander","note":"chopped"},{"qty":1.5,"unit":"l","item":"vegetable oil","note":"for deep frying; about 80 g is absorbed"}],"steps":[{"text":"Boil the potatoes whole in their skins until a knife slides in easily.","timerMinutes":20},{"text":"Meanwhile, mix the flour, ajwain and salt in a bowl, add 4 tbsp oil and rub it in until the mixture holds together when squeezed."},{"text":"Add the water a little at a time and knead to a firm, stiff dough, much stiffer than bread dough. Cover and rest.","timerMinutes":30},{"text":"Drain the potatoes, peel them once cool enough to handle and break them into small chunks rather than mashing."},{"text":"Heat 2 tbsp oil in a frying pan over medium heat and add the cumin and coriander seeds. Let them sizzle.","timerMinutes":0.5},{"text":"Add the ginger, green chilies and peas and stir until the peas are hot.","timerMinutes":2},{"text":"Add the potatoes, garam masala, amchur, chili powder and salt and toss until coated, without mashing. Stir in the coriander and let the filling cool completely.","timerMinutes":3},{"text":"Divide the dough into 8 balls. Roll each into an oval about 20 cm long and 2 mm thick, then cut it in half across the middle."},{"text":"Wet the straight edge of one half, fold it into a cone and overlap the wet edge by 1 cm, pressing to seal."},{"text":"Fill the cone with about 2 heaped tbsp of filling, wet the open edge, pinch it shut and press with a fork. Repeat with the rest."},{"text":"Heat the frying oil to 150°C. The oil should be only moderately hot so the pastry cooks through and blisters slowly."},{"text":"Fry 5 or 6 samosas at a time, turning now and then, until firm, evenly deep golden and crisp. Repeat with the rest.","timerMinutes":12},{"text":"Drain on a wire rack or kitchen paper and serve warm with tamarind or mint chutney."}],"notes":["A stiff dough and a moderate oil temperature give the classic blistered, crisp shell. Hot oil browns the pastry before it cooks and leaves it soft.","The filling must be cold before you fill the cones, or the pastry turns soggy.","Shaped samosas freeze well on a tray. Fry them from frozen, allowing a few extra minutes."],"tags":["snack","fried","potatoes","street food","party"],"nutritionPerServingEstimate":{"kcal":370,"protein":6,"fat":21,"carbs":40,"fiber":3,"sugar":1,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"sausage-rolls","url":"https://cuisine.recipes/recipes/sausage-rolls","title":"Sausage rolls","summary":"Flaky golden puff pastry wrapped around well-seasoned pork sausagemeat with onion and sage, chilled, sliced and baked until crisp.","cuisine":"British","course":"snack","diet":[],"servings":8,"yield":"16 sausage rolls","prepMinutes":25,"cookMinutes":25,"restMinutes":30,"totalMinutes":80,"difficulty":"easy","equipment":["Mixing bowl","Rolling pin","Sharp knife","Pastry brush","Fork","2 baking trays","Baking paper","Scissors"],"ingredients":[{"qty":450,"unit":"g","item":"pork sausagemeat","note":"or sausages with the skins removed"},{"qty":1,"unit":"","item":"small onion","note":"finely grated"},{"qty":1,"unit":"tsp","item":"dried sage"},{"qty":30,"unit":"g","item":"fresh breadcrumbs"},{"qty":0.5,"unit":"tsp","item":"black pepper","note":"freshly ground"},{"qty":500,"unit":"g","item":"all-butter puff pastry","note":"block, chilled"},{"qty":1,"unit":"tbsp","item":"plain flour","note":"for dusting"},{"qty":1,"unit":"","item":"egg","note":"beaten, for sealing and glazing"}],"steps":[{"text":"Mix the sausagemeat, onion, sage, breadcrumbs and pepper in a bowl with your hands until evenly combined."},{"text":"Roll the pastry out on a lightly floured surface into a rectangle about 40 x 30 cm, then cut it lengthways into two long strips."},{"text":"Divide the filling in half and shape each half into a long sausage down the middle of a strip."},{"text":"Brush one long edge of each strip with beaten egg."},{"text":"Fold the pastry over the filling, press the edges together firmly and crimp them with a fork."},{"text":"Heat the oven to 200°C and line two baking trays with baking paper."},{"text":"Chill the long rolls until the pastry is firm, which makes them much easier to cut.","timerMinutes":20},{"text":"Cut each roll into 8 pieces and set them on the trays, seam side down and well spaced."},{"text":"Brush the tops with beaten egg and snip two small slits in each with scissors to let steam escape."},{"text":"Bake until puffed and deep golden, and the filling is cooked through and piping hot.","timerMinutes":25},{"text":"Leave on the trays for a few minutes, then serve warm or cold.","timerMinutes":10}],"notes":["The flavour depends on the sausagemeat, so use one with a high meat content.","Unbaked rolls freeze well on a tray. Bake them from frozen, adding 5 to 10 minutes to the time.","Keep the pastry cold throughout. Warm puff pastry turns greasy and does not rise in layers."],"tags":["party food","pastry","picnic","pork"],"nutritionPerServingEstimate":{"kcal":520,"protein":14,"fat":38,"carbs":33,"fiber":1,"sugar":1,"sodium":600},"image":null,"updated":"2026-11-06"},{"slug":"scones","url":"https://cuisine.recipes/recipes/scones","title":"Scones","summary":"Tall, soft-centred scones with golden tops, made quickly with a light hand and best eaten warm with jam and clotted cream.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":10,"yield":"10 scones","prepMinutes":20,"cookMinutes":13,"restMinutes":10,"totalMinutes":43,"difficulty":"easy","equipment":["Large mixing bowl","Measuring jug","6 cm round cutter","Baking tray","Baking paper","Pastry brush","Wire rack"],"ingredients":[{"qty":400,"unit":"g","item":"self-raising flour","note":"plus extra for dusting"},{"qty":2,"unit":"tsp","item":"baking powder"},{"qty":0.25,"unit":"tsp","item":"salt"},{"qty":90,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":45,"unit":"g","item":"caster sugar"},{"qty":1,"unit":"","item":"egg","note":"large"},{"qty":170,"unit":"ml","item":"whole milk","note":"approximately, see method"}],"steps":[{"text":"Heat the oven to 220°C and line a baking tray with baking paper."},{"text":"Mix the flour, baking powder and salt in a large bowl."},{"text":"Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar."},{"text":"Beat the egg in a measuring jug, add milk to reach 225 ml and mix, then set aside 1 tablespoon for glazing."},{"text":"Make a well in the flour and pour in the rest of the egg and milk."},{"text":"Mix with a table knife into a soft, slightly sticky dough, working quickly and without kneading."},{"text":"Tip onto a floured surface and pat gently into a round about 3 cm thick."},{"text":"Cut out scones with a floured cutter, pressing straight down without twisting."},{"text":"Press the trimmings together lightly and cut out more until the dough is used up."},{"text":"Set the scones close together on the tray and brush just the tops with the reserved glaze."},{"text":"Bake until well risen and golden on top.","timerMinutes":13},{"text":"Cool on a wire rack for a few minutes and serve warm.","timerMinutes":10}],"notes":["Twisting the cutter seals the edges and makes the scones rise unevenly, so push straight down and lift straight up.","The less the dough is handled, the taller and softer the scones. Stop mixing as soon as it comes together.","Scones are best on the day. Refresh day-old ones in a warm oven for 5 minutes."],"tags":["afternoon tea","quick","teatime"],"nutritionPerServingEstimate":{"kcal":240,"protein":5,"fat":9,"carbs":35,"fiber":1,"sugar":5,"sodium":610},"image":null,"updated":"2026-11-06"},{"slug":"scotch-eggs","url":"https://cuisine.recipes/recipes/scotch-eggs","title":"Scotch eggs","summary":"Soft-boiled eggs wrapped in herby sausage meat, rolled in breadcrumbs, fried until crisp and finished in the oven.","cuisine":"British","course":"snack","diet":[],"servings":6,"yield":"6 Scotch eggs","prepMinutes":30,"cookMinutes":40,"restMinutes":30,"totalMinutes":100,"difficulty":"medium","equipment":["Saucepan","Bowl of iced water","Cling film","Deep heavy pan","Cooking thermometer","Slotted spoon","Baking tray","3 shallow plates"],"ingredients":[{"qty":7,"unit":"","item":"eggs","note":"6 for boiling, 1 for coating"},{"qty":450,"unit":"g","item":"pork sausage meat"},{"qty":4,"unit":"","item":"sage leaves","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"thyme leaves"},{"qty":1,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":50,"unit":"g","item":"plain flour"},{"qty":100,"unit":"g","item":"dried breadcrumbs"},{"qty":1.5,"unit":"l","item":"sunflower oil","note":"for deep frying"}],"steps":[{"text":"Bring a pan of water to a rolling boil, lower in 6 of the eggs and boil for 7 minutes.","timerMinutes":7},{"text":"Move them straight into iced water and leave until completely cold.","timerMinutes":10},{"text":"Peel the eggs carefully."},{"text":"Mix the sausage meat with the herbs, nutmeg and pepper and divide into 6 equal portions."},{"text":"Flatten a portion on cling film into a round about 12 cm across. Dust an egg with flour, set it in the middle and use the film to wrap the meat around it, sealing any gaps."},{"text":"Repeat with the remaining eggs, then chill until firm.","timerMinutes":30},{"text":"Beat the last egg on a plate. Roll each Scotch egg in flour, then egg, then breadcrumbs, pressing the crumbs on well."},{"text":"Heat the oil in a deep pan, no more than half full, to 170°C, and heat the oven to 190°C."},{"text":"Fry the eggs 3 at a time, turning gently, until deep golden all over, about 5 minutes per batch.","timerMinutes":10},{"text":"Drain on kitchen paper, then bake on a tray until the sausage meat is cooked through.","timerMinutes":10},{"text":"Rest for a few minutes before cutting in half to serve warm, or cool completely for a picnic."}],"notes":["For firm yolks, boil the eggs for 9 minutes instead of 7.","Eggs that are about a week old peel more cleanly than very fresh ones.","Once cooled, keep them in the fridge and eat within 2 days."],"tags":["eggs","pork","picnic","snack"],"nutritionPerServingEstimate":{"kcal":430,"protein":20,"fat":33,"carbs":15,"fiber":1,"sugar":1,"sodium":730},"image":null,"updated":"2026-11-06"},{"slug":"scrambled-eggs","url":"https://cuisine.recipes/recipes/scrambled-eggs","title":"Scrambled eggs","summary":"Soft, creamy curds of egg stirred slowly in foaming butter and taken off the heat while still glossy, ready in under ten minutes.","cuisine":"British","course":"breakfast","diet":["vegetarian","gluten-free"],"servings":2,"yield":null,"prepMinutes":2,"cookMinutes":6,"restMinutes":0,"totalMinutes":8,"difficulty":"easy","equipment":["Mixing bowl","Fork","Small non-stick saucepan or frying pan","Silicone spatula"],"ingredients":[{"qty":4,"unit":"","item":"eggs","note":"large"},{"qty":20,"unit":"g","item":"unsalted butter"},{"qty":1,"unit":"tbsp","item":"double cream","note":"or whole milk, optional"},{"qty":1,"unit":"tbsp","item":"chives","note":"finely snipped"},{"qty":null,"unit":"","item":"salt"},{"qty":null,"unit":"","item":"black pepper","note":"freshly ground"}],"steps":[{"text":"Crack the eggs into a bowl, add a pinch of salt and beat with a fork until the yolks and whites are completely blended."},{"text":"Melt the butter in a small non-stick pan over medium-low heat until it foams gently without browning."},{"text":"Pour in the eggs and leave them alone until the edges just start to turn opaque.","timerMinutes":0.5},{"text":"Draw a spatula slowly across the base of the pan, pushing the set egg into soft folds."},{"text":"Keep stirring gently, lifting the pan off the heat for a few seconds whenever the eggs seem to set too quickly.","timerMinutes":3},{"text":"Take the pan off the heat while the eggs still look a little wet and glossy, as they carry on cooking in the hot pan."},{"text":"Stir in the cream, which stops the cooking and leaves the curds silky."},{"text":"Season with black pepper and a little more salt if needed, scatter with chives and serve at once, on hot buttered toast if you like."}],"notes":["Low heat and patience give small, creamy curds. For larger, fluffier curds, use medium heat and stir less often.","Eggs go from creamy to rubbery in seconds, so have the plates and toast ready before they go into the pan.","Salting the eggs just before cooking is fine and helps keep them tender."],"tags":["eggs","quick","brunch","breakfast"],"nutritionPerServingEstimate":{"kcal":250,"protein":13,"fat":21,"carbs":1,"fiber":0,"sugar":1,"sodium":150},"image":null,"updated":"2026-11-06"},{"slug":"shakshuka","url":"https://cuisine.recipes/recipes/shakshuka","title":"Shakshuka","summary":"Eggs gently poached in a thick, cumin-scented sauce of tomatoes, peppers and onion, finished with crumbled feta and fresh herbs.","cuisine":"North African","course":"breakfast","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":35,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Large frying pan (30 cm) with a lid"],"ingredients":[{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":1,"unit":"","item":"red bell pepper","note":"thinly sliced"},{"qty":4,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":2,"unit":"tsp","item":"ground cumin"},{"qty":2,"unit":"tsp","item":"sweet paprika"},{"qty":0.25,"unit":"tsp","item":"cayenne pepper"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":800,"unit":"g","item":"canned chopped tomatoes","note":"2 cans"},{"qty":1,"unit":"tsp","item":"sugar","note":"only if the tomatoes taste sharp"},{"qty":1,"unit":"tsp","item":"salt","note":"plus a pinch for the eggs"},{"qty":8,"unit":"","item":"eggs"},{"qty":60,"unit":"g","item":"feta","note":"crumbled"},{"qty":10,"unit":"g","item":"flat-leaf parsley","note":"or coriander, chopped"}],"steps":[{"text":"Heat the oil in a large frying pan over medium heat and cook the onion and pepper, stirring, until soft and sweet.","timerMinutes":10},{"text":"Add the garlic and cook until fragrant.","timerMinutes":1},{"text":"Stir in the cumin, paprika, cayenne and tomato paste and cook until the paste darkens slightly.","timerMinutes":1},{"text":"Add the tomatoes, salt and sugar, if using, and simmer, stirring now and then, until a spoon drawn through leaves a clear trail.","timerMinutes":15},{"text":"Taste the sauce and adjust the seasoning."},{"text":"Make 8 hollows in the sauce with the back of a spoon and crack an egg into each."},{"text":"Sprinkle the eggs with a pinch of salt, cover the pan and cook over low heat until the whites are set and the yolks still wobble.","timerMinutes":7},{"text":"Scatter with feta and parsley and serve from the pan with bread for dipping."}],"notes":["Crack each egg into a cup first, then slide it into its hollow. Any broken yolk stays out of the pan.","If the whites near the yolks are slow to set, spoon a little hot sauce over them.","A spoonful of harissa stirred into the sauce adds heat and depth."],"tags":["eggs","brunch","one-pan","vegetarian"],"nutritionPerServingEstimate":{"kcal":350,"protein":18,"fat":24,"carbs":18,"fiber":6,"sugar":11,"sodium":550},"image":null,"updated":"2026-11-06"},{"slug":"shepherds-pie","url":"https://cuisine.recipes/recipes/shepherds-pie","title":"Shepherd's pie","summary":"Minced lamb simmered with vegetables in a rich gravy, topped with buttery mashed potato and baked until the ridges turn crisp and golden.","cuisine":"British","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":25,"cookMinutes":80,"restMinutes":5,"totalMinutes":110,"difficulty":"easy","equipment":["Large frying pan or saucepan","Large saucepan","Sieve","Potato masher","Baking dish, about 2 litres"],"ingredients":[{"qty":1,"unit":"tbsp","item":"sunflower oil"},{"qty":750,"unit":"g","item":"lamb mince"},{"qty":1,"unit":"","item":"large onion","note":"finely chopped"},{"qty":2,"unit":"","item":"carrots","note":"finely diced"},{"qty":1,"unit":"","item":"celery stick","note":"finely diced"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":1,"unit":"tbsp","item":"plain flour"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":400,"unit":"ml","item":"lamb or chicken stock"},{"qty":1,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":3,"unit":"sprig","item":"thyme"},{"qty":100,"unit":"g","item":"frozen peas"},{"qty":1.2,"unit":"kg","item":"floury potatoes","note":"peeled and cut into large chunks"},{"qty":50,"unit":"g","item":"butter"},{"qty":100,"unit":"ml","item":"whole milk","note":"warmed"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":50,"unit":"g","item":"mature cheddar","note":"grated, optional"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oil in a large pan over high heat and brown the lamb, breaking it up, until crusty in places. Tip into a sieve to drain off the fat.","timerMinutes":10},{"text":"Lower the heat, add the onion, carrots and celery to the pan and cook until soft.","timerMinutes":10},{"text":"Stir in the garlic, flour and tomato paste and cook for a minute.","timerMinutes":1},{"text":"Return the lamb, add the stock, Worcestershire sauce and thyme, and simmer uncovered until thick and gravy-like.","timerMinutes":30},{"text":"Meanwhile, boil the potatoes in salted water until a knife slides in easily.","timerMinutes":20},{"text":"Drain the potatoes and leave them in the colander for 2 minutes to steam dry."},{"text":"Mash with the butter and warm milk until smooth, then beat in the egg yolk and season well."},{"text":"Heat the oven to 200°C."},{"text":"Stir the peas into the lamb, remove the thyme stalks, season and spoon into the baking dish."},{"text":"Spoon the mash around the edges first, then fill the middle, and rough up the surface with a fork."},{"text":"Scatter over the cheddar, if using."},{"text":"Bake until bubbling at the edges and golden on top.","timerMinutes":30},{"text":"Leave to settle for 5 minutes before serving.","timerMinutes":5}],"notes":["Made with beef mince instead of lamb, this becomes cottage pie.","Let the filling cool a little before topping, so the mash sits on top instead of sinking.","To make ahead, assemble, cool and chill for up to 2 days, then bake from cold for 45 to 50 minutes."],"tags":["lamb","pie","comfort","make-ahead","family"],"nutritionPerServingEstimate":{"kcal":720,"protein":32,"fat":44,"carbs":50,"fiber":7,"sugar":8,"sodium":380},"image":null,"updated":"2026-11-06"},{"slug":"shortbread","url":"https://cuisine.recipes/recipes/shortbread","title":"Shortbread","summary":"Pale, buttery shortbread fingers with a fine, crumbly snap, made from butter, sugar and flour in the classic 1, 2, 3 proportions.","cuisine":"Scottish","course":"baking","diet":["vegetarian"],"servings":16,"yield":"16 fingers","prepMinutes":15,"cookMinutes":40,"restMinutes":60,"totalMinutes":115,"difficulty":"easy","equipment":["20 cm square baking tin","Baking paper","Mixing bowl","Wooden spoon","Sieve","Fork","Sharp knife"],"ingredients":[{"qty":200,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":100,"unit":"g","item":"caster sugar","note":"plus 1 tbsp for sprinkling"},{"qty":250,"unit":"g","item":"plain flour"},{"qty":50,"unit":"g","item":"cornflour","note":"or rice flour"},{"qty":1,"unit":"pinch","item":"salt"}],"steps":[{"text":"Heat the oven to 160°C and line the tin with baking paper."},{"text":"Beat the butter and sugar together until smooth and creamy, but stop before it turns light and fluffy."},{"text":"Sift in the flour, cornflour and salt and stir with a wooden spoon until the mix starts to clump."},{"text":"Bring it together with your hands into a smooth dough, handling it as little as possible."},{"text":"Press the dough evenly into the tin and smooth the surface with the back of a spoon."},{"text":"Prick all over with a fork in neat rows and chill so it holds its shape in the oven.","timerMinutes":15},{"text":"Bake until a pale biscuit colour all over and just firm at the edges.","timerMinutes":40},{"text":"Sprinkle with the extra sugar straight away and cut into 16 fingers while still hot, leaving them in the tin."},{"text":"Leave to cool completely in the tin before lifting out, as warm shortbread breaks easily.","timerMinutes":45}],"notes":["The dough is 1 part sugar, 2 parts butter and 3 parts flour by weight. Replacing some flour with cornflour or rice flour gives a sandier, more tender texture.","Shortbread should stay pale. Golden brown means it has baked too long and the butter flavour turns toasty.","Stored in an airtight tin, it keeps for 2 weeks."],"tags":["biscuits","butter","christmas","tea time","gift"],"nutritionPerServingEstimate":{"kcal":190,"protein":2,"fat":10,"carbs":22,"fiber":0,"sugar":7,"sodium":0},"image":null,"updated":"2026-11-06"},{"slug":"cornbread","url":"https://cuisine.recipes/recipes/cornbread","title":"Skillet cornbread","summary":"A golden buttermilk cornbread baked in a sizzling hot cast-iron pan, so the edges turn crisp while the crumb stays tender and moist.","cuisine":"American","course":"baking","diet":["vegetarian"],"servings":8,"yield":"1 round, 25 cm (8 wedges)","prepMinutes":10,"cookMinutes":25,"restMinutes":10,"totalMinutes":45,"difficulty":"easy","equipment":["25 cm cast-iron frying pan","2 mixing bowls","Whisk","Spatula","Oven gloves"],"ingredients":[{"qty":75,"unit":"g","item":"unsalted butter"},{"qty":220,"unit":"g","item":"yellow cornmeal","note":"medium grind"},{"qty":60,"unit":"g","item":"plain flour"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"optional"},{"qty":2,"unit":"tsp","item":"baking powder"},{"qty":0.5,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":2,"unit":"","item":"eggs"},{"qty":475,"unit":"ml","item":"buttermilk"}],"steps":[{"text":"Put the butter in the cast-iron pan, set it in the oven and heat the oven to 220°C."},{"text":"Whisk the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl."},{"text":"In a second bowl, whisk the eggs into the buttermilk."},{"text":"Once the butter has melted and is foaming, take the pan out with oven gloves and swirl the butter up the sides.","timerMinutes":3},{"text":"Pour most of the butter into the buttermilk mixture, leaving a thin coating in the pan, and whisk it in."},{"text":"Pour the wet ingredients into the dry and stir with a spatula just until no dry streaks remain. A few lumps are fine."},{"text":"Scrape the batter into the hot pan. It should sizzle at the edges."},{"text":"Bake until the top is golden, the edges pull away from the pan and a skewer in the centre comes out clean.","timerMinutes":22},{"text":"Cool in the pan before cutting into wedges.","timerMinutes":10}],"notes":["The hot pan is what gives the crisp, browned crust, so do not skip heating it with the butter.","Without cast iron, use a buttered 23 cm square cake tin, heated the same way, and bake for about 25 minutes.","Serve warm with butter and honey. Leftovers dry out quickly but make excellent stuffing."],"tags":["bread","quick bread","cornmeal","southern","barbecue"],"nutritionPerServingEstimate":{"kcal":240,"protein":7,"fat":10,"carbs":32,"fiber":2,"sugar":5,"sodium":280},"image":null,"updated":"2026-11-06"},{"slug":"sloppy-joes","url":"https://cuisine.recipes/recipes/sloppy-joes","title":"Sloppy joes","summary":"Beef mince simmered with onion, green pepper and a sweet, tangy tomato sauce until thick, then piled high into soft toasted buns.","cuisine":"American","course":"main","diet":[],"servings":6,"yield":null,"prepMinutes":10,"cookMinutes":35,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Large frying pan","Wooden spoon","Second frying pan or grill"],"ingredients":[{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"green pepper","note":"finely chopped"},{"qty":700,"unit":"g","item":"beef mince"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":1,"unit":"tsp","item":"chili powder"},{"qty":2,"unit":"tbsp","item":"tomato paste"},{"qty":180,"unit":"g","item":"ketchup"},{"qty":120,"unit":"ml","item":"water"},{"qty":1,"unit":"tbsp","item":"light brown sugar"},{"qty":1,"unit":"tbsp","item":"Worcestershire sauce"},{"qty":1,"unit":"tbsp","item":"cider vinegar"},{"qty":1,"unit":"tbsp","item":"yellow mustard"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":6,"unit":"","item":"burger buns","note":"split"}],"steps":[{"text":"Heat the oil in a large frying pan over medium heat and cook the onion and green pepper until soft.","timerMinutes":6},{"text":"Add the beef, turn the heat up and break it into small pieces with a wooden spoon.","timerMinutes":1},{"text":"Cook until the beef is browned all over with no pink left.","timerMinutes":7},{"text":"Tilt the pan and spoon off most of the fat."},{"text":"Stir in the garlic, chili powder and tomato paste and cook for a minute until fragrant.","timerMinutes":1},{"text":"Add the ketchup, water, sugar, Worcestershire sauce, vinegar and mustard and stir well."},{"text":"Simmer uncovered, stirring now and then, until the sauce is thick enough to hold its shape on a spoon.","timerMinutes":15},{"text":"Taste and season with the salt and pepper."},{"text":"Toast the buns cut side down in a dry pan or under the grill until golden.","timerMinutes":2},{"text":"Spoon the hot beef onto the bun bases, add the lids and serve straight away."}],"notes":["If the mixture gets too thick, loosen it with a splash of water. It should be saucy but not runny.","The filling freezes well for up to 3 months.","Serve with dill pickles or coleslaw for something crisp and sharp alongside."],"tags":["beef","sandwich","weeknight","family","quick"],"nutritionPerServingEstimate":{"kcal":550,"protein":27,"fat":28,"carbs":46,"fiber":3,"sugar":15,"sodium":720},"image":null,"updated":"2026-11-06"},{"slug":"soda-bread","url":"https://cuisine.recipes/recipes/soda-bread","title":"Soda bread","summary":"A rustic Irish loaf raised with bicarbonate of soda and buttermilk instead of yeast, mixed in minutes and baked with a deep cross on top.","cuisine":"Irish","course":"baking","diet":["vegetarian"],"servings":10,"yield":"1 round loaf (10 slices)","prepMinutes":10,"cookMinutes":40,"restMinutes":30,"totalMinutes":80,"difficulty":"easy","equipment":["Large mixing bowl","Sieve","Baking tray","Sharp knife","Wire rack","Clean tea towel"],"ingredients":[{"qty":450,"unit":"g","item":"plain flour","note":"plus extra for dusting"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":400,"unit":"ml","item":"buttermilk","note":"you may not need all of it"}],"steps":[{"text":"Heat the oven to 230°C and dust a baking tray with flour."},{"text":"Sift the flour, bicarbonate of soda and salt into a large bowl, lifting the sieve high to add air."},{"text":"Make a well in the centre and pour in most of the buttermilk."},{"text":"Stir with one hand held like a claw, moving in circles from the centre outwards, until you have a soft, slightly sticky dough."},{"text":"Add the remaining buttermilk if the dough feels dry or there is loose flour in the bowl."},{"text":"Turn onto a floured surface and shape very lightly into a round about 4 cm high, handling it as little as possible."},{"text":"Set on the tray and cut a deep cross into the top with a floured knife, going about halfway through the loaf."},{"text":"Bake until risen and starting to brown.","timerMinutes":15},{"text":"Turn the oven down to 200°C and bake until deep golden and the base sounds hollow when tapped.","timerMinutes":25},{"text":"Cool on a wire rack. Wrap the loaf in a clean tea towel while it cools if you prefer a softer crust.","timerMinutes":30}],"notes":["Work quickly once the buttermilk goes in, since the bicarbonate starts producing gas straight away. Get the loaf into the oven within a few minutes.","No buttermilk? Stir 1 tablespoon of lemon juice into 400 ml of whole milk and leave it for 10 minutes to thicken.","Soda bread is best on the day it is baked and makes very good toast on the second day. Swap up to half the flour for wholemeal for a brown loaf."],"tags":["bread","quick bread","no yeast","st patricks day"],"nutritionPerServingEstimate":{"kcal":180,"protein":6,"fat":1,"carbs":37,"fiber":1,"sugar":2,"sodium":180},"image":null,"updated":"2026-11-06"},{"slug":"sole-meuniere","url":"https://cuisine.recipes/recipes/sole-meuniere","title":"Sole meunière","summary":"Whole Dover sole dusted in flour, fried in butter until golden, then finished with nutty brown butter, lemon juice and parsley.","cuisine":"French","course":"main","diet":[],"servings":2,"yield":null,"prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"medium","equipment":["Large frying pan","Fish slice","Ovenproof plates"],"ingredients":[{"qty":2,"unit":"","item":"Dover sole","note":"about 400 g each, dark skin removed and fins trimmed"},{"qty":30,"unit":"g","item":"plain flour","note":"for dusting"},{"qty":2,"unit":"tbsp","item":"sunflower oil","note":"most stays in the pan"},{"qty":90,"unit":"g","item":"unsalted butter","note":"diced"},{"qty":1,"unit":"","item":"lemon","note":"juice of half, the rest cut into wedges"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Heat the oven to 100°C and put two plates inside to warm."},{"text":"Pat the fish dry with kitchen paper and season both sides with salt."},{"text":"Spread the flour on a large plate, turn each fish in it to coat lightly and shake off the excess."},{"text":"Heat 1 tablespoon of oil and 20 g of the butter in a large frying pan over medium-high heat until the butter foams."},{"text":"Lay in one sole, skinned side down, and fry until golden underneath.","timerMinutes":4},{"text":"Turn it carefully with a fish slice and cook until the flesh by the bone is white and opaque.","timerMinutes":4},{"text":"Move it to a warm plate in the oven. Wipe the pan and cook the second sole the same way with the rest of the oil and another 20 g of butter.","timerMinutes":8},{"text":"Wipe the pan clean, add the remaining butter and cook over medium heat until it foams, turns hazelnut brown and smells nutty.","timerMinutes":2},{"text":"Take the pan off the heat, add the lemon juice, which will sizzle, then the parsley, and swirl."},{"text":"Spoon the foaming butter over the fish and serve at once with lemon wedges."}],"notes":["Ask the fishmonger to remove the dark skin and trim the fins. The white skin can stay on.","Lemon sole or plaice fillets work the same way and need only 2 minutes on each side.","Brown butter turns from nutty to burnt in seconds, so have the lemon squeezed before you start."],"tags":["fish","bistro","special occasion","quick"],"nutritionPerServingEstimate":{"kcal":620,"protein":44,"fat":46,"carbs":7,"fiber":1,"sugar":1,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"spaghetti-aglio-e-olio","url":"https://cuisine.recipes/recipes/spaghetti-aglio-e-olio","title":"Spaghetti aglio e olio","summary":"Spaghetti tossed in olive oil gently infused with sliced garlic and chili, loosened with pasta water and finished with fresh parsley.","cuisine":"Italian","course":"main","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":15,"restMinutes":0,"totalMinutes":20,"difficulty":"easy","equipment":["Large pot","Large frying pan","Tongs"],"ingredients":[{"qty":400,"unit":"g","item":"spaghetti"},{"qty":100,"unit":"ml","item":"extra virgin olive oil"},{"qty":5,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":1,"unit":"tsp","item":"dried chili flakes","note":"or 1 fresh red chili, finely chopped"},{"qty":3,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Bring a large pot of water to the boil and salt it well."},{"text":"Cook the spaghetti until about 1 minute short of al dente.","timerMinutes":9},{"text":"Meanwhile, put the oil, garlic and chili in a large cold frying pan and set it over low heat."},{"text":"Cook gently, swirling the pan, until the garlic is pale gold at the edges and smells sweet. Do not let it brown.","timerMinutes":4},{"text":"Take the pan off the heat and add a ladle of the pasta water, standing back as it spits."},{"text":"Lift the spaghetti into the pan with tongs and set it over medium heat."},{"text":"Toss constantly, adding more pasta water a splash at a time, until the oil and water form a light, cloudy sauce that coats the pasta.","timerMinutes":1.5},{"text":"Toss in the parsley, taste for salt and serve straight away."}],"notes":["Browned garlic tastes bitter. If it darkens too far, start the oil again; it costs only a few cloves.","Cheese is not traditional here. For crunch, some cooks scatter over breadcrumbs toasted in a little olive oil."],"tags":["pasta","quick","pantry","vegan"],"nutritionPerServingEstimate":{"kcal":580,"protein":13,"fat":25,"carbs":76,"fiber":4,"sugar":3,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"spaghetti-alle-vongole","url":"https://cuisine.recipes/recipes/spaghetti-alle-vongole","title":"Spaghetti alle vongole","summary":"Spaghetti finished in the briny juices of fresh clams steamed open with white wine, garlic, chili and olive oil, scattered with parsley.","cuisine":"Italian","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":30,"totalMinutes":65,"difficulty":"medium","equipment":["Large bowl","Large pot","Large frying pan or saute pan with a lid","Tongs","Fine sieve"],"ingredients":[{"qty":1,"unit":"kg","item":"small clams in their shells","note":"such as palourdes or vongole"},{"qty":400,"unit":"g","item":"spaghetti"},{"qty":5,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":3,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":0.5,"unit":"tsp","item":"dried chili flakes"},{"qty":150,"unit":"ml","item":"dry white wine"},{"qty":4,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":null,"unit":"","item":"salt"}],"steps":[{"text":"Put the clams in a large bowl of cold, well salted water and leave them so they spit out any sand.","timerMinutes":30},{"text":"Drain and rinse the clams, throwing away any with broken shells or any that stay open when tapped."},{"text":"Bring a large pot of water to the boil and salt it lightly, as the clam juices are salty."},{"text":"Cook the spaghetti until about 2 minutes short of al dente.","timerMinutes":8},{"text":"Meanwhile, heat the oil in the frying pan over medium heat and add the garlic and chili."},{"text":"Cook until the garlic is just turning golden.","timerMinutes":1.5},{"text":"Add the clams and the wine, cover and cook over high heat, shaking the pan, until the shells have opened.","timerMinutes":3},{"text":"Lift the clams into a bowl with tongs and throw away any that stayed shut. If the juices look gritty, pour them through a fine sieve and back into the pan."},{"text":"Add the spaghetti and half the parsley to the juices and toss over high heat until the pasta is al dente and the liquid has thickened to a light sauce.","timerMinutes":2},{"text":"Return the clams to the pan and toss until hot.","timerMinutes":0.5},{"text":"Serve at once with the rest of the parsley scattered over."}],"notes":["Taste before adding any salt to the sauce. The clam juices usually bring enough.","Cheese is not served with this dish, as it masks the delicate taste of the clams."],"tags":["pasta","seafood","clams","neapolitan"],"nutritionPerServingEstimate":{"kcal":600,"protein":21,"fat":19,"carbs":79,"fiber":3,"sugar":3,"sodium":310},"image":null,"updated":"2026-11-06"},{"slug":"spaghetti-bolognese","url":"https://cuisine.recipes/recipes/spaghetti-bolognese","title":"Spaghetti bolognese","summary":"A slow, gentle meat ragu built on soffritto, milk and white wine, simmered for two hours until rich and tender, then tossed with spaghetti.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":160,"restMinutes":0,"totalMinutes":175,"difficulty":"easy","equipment":["Large heavy saucepan or casserole","Large pot","Colander"],"ingredients":[{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":30,"unit":"g","item":"butter"},{"qty":75,"unit":"g","item":"pancetta","note":"finely diced"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":1,"unit":"","item":"small carrot","note":"finely chopped"},{"qty":1,"unit":"","item":"celery stick","note":"finely chopped"},{"qty":500,"unit":"g","item":"beef mince","note":"not too lean"},{"qty":125,"unit":"ml","item":"whole milk"},{"qty":125,"unit":"ml","item":"dry white wine"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":400,"unit":"g","item":"tomato passata"},{"qty":150,"unit":"ml","item":"water","note":"plus more as needed"},{"qty":1,"unit":"pinch","item":"nutmeg","note":"freshly grated"},{"qty":400,"unit":"g","item":"spaghetti"},{"qty":40,"unit":"g","item":"parmesan","note":"finely grated, to serve"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Warm the oil and butter in a heavy pan over medium heat and fry the pancetta until it starts to turn golden.","timerMinutes":3},{"text":"Add the onion, carrot and celery and cook gently, stirring, until soft and translucent but not browned.","timerMinutes":10},{"text":"Raise the heat a little, add the beef and cook, breaking it up with a spoon, until it is no longer pink and starts to sizzle.","timerMinutes":10},{"text":"Pour in the milk and simmer, stirring, until it has completely bubbled away.","timerMinutes":5},{"text":"Add the wine and simmer until it has evaporated and the pan smells sweet rather than sharp.","timerMinutes":3},{"text":"Stir in the tomato paste, then the passata, nutmeg, a little salt and pepper and 150 ml water."},{"text":"Bring to a bare simmer, set the lid ajar and cook very gently, stirring now and then.","timerMinutes":120},{"text":"Add a splash of water whenever it looks dry. The ragu is ready when it is thick, glossy and the fat shimmers on the surface."},{"text":"Towards the end, cook the spaghetti in a large pot of well salted boiling water until al dente.","timerMinutes":9},{"text":"Drain the pasta, keeping a little of the cooking water, and toss it with about two thirds of the ragu, adding water if it looks dry."},{"text":"Serve topped with the rest of the ragu and the parmesan."}],"notes":["In Bologna this ragu is served with fresh tagliatelle rather than spaghetti. Both are good; a wide ribbon pasta holds the sauce best.","Do not rush the simmer. Two hours on the lowest heat is what turns the meat tender and the sauce sweet.","The ragu keeps for 3 days in the fridge and freezes well for 3 months, so it is worth making a double batch."],"tags":["pasta","ragu","make-ahead","freezer-friendly","family"],"nutritionPerServingEstimate":{"kcal":1000,"protein":44,"fat":48,"carbs":92,"fiber":7,"sugar":12,"sodium":650},"image":null,"updated":"2026-11-06"},{"slug":"spaghetti-carbonara","url":"https://cuisine.recipes/recipes/spaghetti-carbonara","title":"Spaghetti carbonara","summary":"Crisp guanciale, egg yolks and sharp pecorino tossed with hot spaghetti into a glossy, peppery sauce, with no cream needed.","cuisine":"Italian","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Large pot","Large frying pan","Mixing bowl","Tongs"],"ingredients":[{"qty":400,"unit":"g","item":"spaghetti"},{"qty":150,"unit":"g","item":"guanciale","note":"or pancetta, rind removed, cut into short strips"},{"qty":4,"unit":"","item":"egg yolks"},{"qty":2,"unit":"","item":"whole eggs"},{"qty":70,"unit":"g","item":"pecorino romano","note":"finely grated, plus extra to serve"},{"qty":2,"unit":"tsp","item":"black pepper","note":"coarsely and freshly ground"},{"qty":null,"unit":"","item":"salt","note":"for the pasta water"}],"steps":[{"text":"Bring a large pot of water to the boil and salt it lightly, since the guanciale and cheese are already salty."},{"text":"In a bowl, whisk the egg yolks, whole eggs, most of the pecorino and the black pepper into a thick, creamy paste."},{"text":"Put the guanciale in a cold, dry frying pan and set it over medium-low heat."},{"text":"Cook, stirring now and then, until the fat has melted out and the edges are crisp and golden.","timerMinutes":8},{"text":"Turn off the heat under the pan and leave the guanciale sitting in its fat."},{"text":"Cook the spaghetti in the boiling water until just al dente, about a minute less than the packet says.","timerMinutes":9},{"text":"Scoop out a mugful of the starchy cooking water before you drain the pasta."},{"text":"Lift the spaghetti straight into the frying pan with tongs and toss it in the fat until every strand is coated.","timerMinutes":0.5},{"text":"Let the pan cool for a minute, then whisk 3 tablespoons of the hot pasta water into the egg mixture.","timerMinutes":1},{"text":"Pour the egg mixture over the pasta and toss quickly and constantly until it turns into a glossy sauce that clings to each strand."},{"text":"Loosen with more pasta water, a splash at a time, if the sauce looks thick or sticky."},{"text":"Serve straight away with the remaining pecorino and another grind of black pepper."}],"notes":["Keep the pan off the heat when the eggs go in. If the sauce turns grainy it has scrambled, so let the pan cool a little longer next time.","The classic version has no cream. The silky texture comes from the eggs, the cheese and the starchy pasta water.","Pancetta is a fine swap for guanciale. For a milder sauce, use half pecorino and half parmesan."],"tags":["pasta","quick","weeknight","roman"],"nutritionPerServingEstimate":{"kcal":690,"protein":30,"fat":28,"carbs":77,"fiber":3,"sugar":3,"sodium":860},"image":null,"updated":"2026-11-06"},{"slug":"spaghetti-puttanesca","url":"https://cuisine.recipes/recipes/spaghetti-puttanesca","title":"Spaghetti puttanesca","summary":"Spaghetti in a punchy tomato sauce with anchovies, garlic, chili, black olives and capers, ready in about the time it takes the pasta to cook.","cuisine":"Italian","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":20,"restMinutes":0,"totalMinutes":30,"difficulty":"easy","equipment":["Large pot","Large frying pan","Wooden spoon","Tongs"],"ingredients":[{"qty":400,"unit":"g","item":"spaghetti"},{"qty":3,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":3,"unit":"clove","item":"garlic","note":"thinly sliced"},{"qty":6,"unit":"","item":"anchovy fillets in oil","note":"drained and chopped"},{"qty":0.5,"unit":"tsp","item":"dried chili flakes"},{"qty":2,"unit":"can","item":"chopped tomatoes","note":"400 g each"},{"qty":100,"unit":"g","item":"pitted black olives","note":"such as Gaeta or Kalamata, halved"},{"qty":2,"unit":"tbsp","item":"capers","note":"rinsed"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"chopped"},{"qty":null,"unit":"","item":"salt","note":"for the pasta water"}],"steps":[{"text":"Heat the oil in a large frying pan over medium-low heat and add the garlic, anchovies and chili."},{"text":"Cook, stirring, until the anchovies melt into the oil and the garlic is pale gold.","timerMinutes":3},{"text":"Add the tomatoes and bring to a simmer."},{"text":"Simmer briskly, stirring now and then, until the sauce has thickened.","timerMinutes":12},{"text":"Stir in the olives and capers and simmer a little longer.","timerMinutes":3},{"text":"Meanwhile, cook the spaghetti in lightly salted boiling water until about a minute short of al dente.","timerMinutes":9},{"text":"Scoop out a mugful of the cooking water, then drain the pasta."},{"text":"Toss the spaghetti in the sauce over high heat with a splash of the cooking water until glossy and well coated.","timerMinutes":1},{"text":"Taste before adding salt, as it rarely needs any. Scatter with parsley and serve."}],"notes":["Salt the pasta water only lightly, since the anchovies, olives and capers are all salty.","Cheese is not usually served with this dish. The anchovies, olives and capers bring all the savoury depth it needs."],"tags":["pasta","quick","pantry","neapolitan"],"nutritionPerServingEstimate":{"kcal":540,"protein":17,"fat":15,"carbs":84,"fiber":8,"sugar":7,"sodium":750},"image":null,"updated":"2026-11-06"},{"slug":"spanakopita","url":"https://cuisine.recipes/recipes/spanakopita","title":"Spanakopita","summary":"A golden Greek pie of crisp, buttery filo layers around a filling of spinach, feta, spring onions and fresh dill, baked in a single large dish.","cuisine":"Greek","course":"main","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":40,"cookMinutes":65,"restMinutes":15,"totalMinutes":120,"difficulty":"medium","equipment":["Large saucepan with a lid","Colander","Frying pan","Large mixing bowl","Pastry brush","Baking dish, about 30 x 23 cm","Clean tea towel"],"ingredients":[{"qty":1,"unit":"kg","item":"fresh spinach","note":"washed, tough stalks removed"},{"qty":3,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"finely chopped"},{"qty":8,"unit":"","item":"spring onions","note":"thinly sliced"},{"qty":30,"unit":"g","item":"dill","note":"chopped"},{"qty":15,"unit":"g","item":"flat-leaf parsley","note":"chopped"},{"qty":300,"unit":"g","item":"feta","note":"crumbled"},{"qty":2,"unit":"","item":"eggs","note":"beaten"},{"qty":270,"unit":"g","item":"filo pastry","note":"about 10 to 12 sheets, thawed if frozen"},{"qty":100,"unit":"g","item":"unsalted butter","note":"melted"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Put the spinach in a large pan with a splash of water, cover and cook over medium heat in batches, turning, until just wilted.","timerMinutes":6},{"text":"Tip it into a colander and leave until cool enough to handle, then squeeze out as much liquid as you can and chop it roughly."},{"text":"Heat the oil in a frying pan and cook the onion and spring onions until soft.","timerMinutes":8},{"text":"Mix the spinach, onions, dill, parsley, feta, eggs and plenty of pepper in a large bowl. Add salt only if needed, as feta is salty."},{"text":"Heat the oven to 180°C and brush the baking dish with melted butter."},{"text":"Keep the filo covered with a damp tea towel while you work so it does not dry out."},{"text":"Lay a sheet of filo in the dish with the edges hanging over the sides and brush it with butter. Repeat with half the sheets, turning each one slightly."},{"text":"Spread the filling evenly over the pastry."},{"text":"Fold the overhanging pastry over the filling, then layer the remaining sheets on top, brushing each with butter and tucking the edges down the sides."},{"text":"Score the top into 8 portions with a sharp knife, cutting through the top layers only, and sprinkle with a few drops of water."},{"text":"Bake until deep golden and crisp.","timerMinutes":50},{"text":"Leave to rest before cutting along the scored lines.","timerMinutes":15}],"notes":["Squeeze the spinach really well. A wet filling gives a soggy base.","Frozen spinach works too: use 600 g, thawed and squeezed dry.","It is good warm or at room temperature and keeps for 2 days in the fridge. Reheat at 180°C for 15 minutes to crisp the pastry."],"tags":["pie","spinach","feta","filo","baked"],"nutritionPerServingEstimate":{"kcal":390,"protein":14,"fat":27,"carbs":27,"fiber":4,"sugar":3,"sodium":710},"image":null,"updated":"2026-11-06"},{"slug":"spanish-omelette","url":"https://cuisine.recipes/recipes/spanish-omelette","title":"Spanish omelette","summary":"A thick Spanish tortilla of thinly sliced potato and onion slowly poached in olive oil, set with beaten eggs and flipped to cook both sides.","cuisine":"Spanish","course":"main","diet":["vegetarian","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":40,"restMinutes":15,"totalMinutes":70,"difficulty":"medium","equipment":["Non-stick frying pan, about 24 cm","Colander","Heatproof bowl","Large mixing bowl","Flat plate larger than the pan"],"ingredients":[{"qty":700,"unit":"g","item":"waxy or all-rounder potatoes","note":"peeled weight"},{"qty":1,"unit":"","item":"onion","note":"halved and thinly sliced"},{"qty":250,"unit":"ml","item":"olive oil","note":"for poaching"},{"qty":6,"unit":"","item":"large eggs"},{"qty":1,"unit":"tsp","item":"salt","note":"divided"}],"steps":[{"text":"Quarter the potatoes lengthways and slice them thinly, about 3 mm thick."},{"text":"Heat the oil in the frying pan over medium heat."},{"text":"Add the potatoes, onion and half the salt. The oil should almost cover them."},{"text":"Cook gently, turning often, until the potatoes are soft enough to break when pressed but have barely coloured. The oil should bubble lazily, not fry hard.","timerMinutes":25},{"text":"Meanwhile, beat the eggs with the rest of the salt in a large bowl."},{"text":"Tip the potatoes and onion into a colander set over a heatproof bowl to save the oil."},{"text":"Stir the hot potatoes into the eggs, crushing a few, and leave them to soak.","timerMinutes":10},{"text":"Wipe out the pan, heat 2 tablespoons of the saved oil over medium heat, then pour in the mixture and spread it level."},{"text":"Cook, shaking the pan and tucking in the edges, until the base is set and golden but the top is still a little runny.","timerMinutes":5},{"text":"Cover the pan with the plate and, in one confident move, turn the tortilla out onto it."},{"text":"Slide it back into the pan, uncooked side down, tuck in the edges and cook until just set.","timerMinutes":3},{"text":"Slide onto a board and leave to rest before cutting.","timerMinutes":5}],"notes":["Keep the saved oil. It is full of flavour and good for frying eggs or roasting vegetables.","For a juicier centre, cook the second side for only 1 to 2 minutes.","With or without onion is a long-running Spanish debate. Both are correct."],"tags":["eggs","potato","tapas","picnic"],"nutritionPerServingEstimate":{"kcal":380,"protein":14,"fat":21,"carbs":35,"fiber":4,"sugar":3,"sodium":130},"image":null,"updated":"2026-11-06"},{"slug":"spiced-nuts","url":"https://cuisine.recipes/recipes/spiced-nuts","title":"Spiced nuts","summary":"Almonds, cashews and pecans coated in a light sweet and smoky spice glaze with rosemary, slow-roasted until crisp and fragrant.","cuisine":"American","course":"snack","diet":["vegetarian","gluten-free","dairy-free"],"servings":12,"yield":"about 450 g","prepMinutes":10,"cookMinutes":25,"restMinutes":20,"totalMinutes":55,"difficulty":"easy","equipment":["Large baking tray","Baking paper","Large mixing bowl","Small bowl","Whisk"],"ingredients":[{"qty":150,"unit":"g","item":"almonds","note":"unsalted, skin on"},{"qty":150,"unit":"g","item":"cashews","note":"unsalted"},{"qty":100,"unit":"g","item":"pecans","note":"unsalted"},{"qty":1,"unit":"","item":"egg white"},{"qty":50,"unit":"g","item":"light brown sugar"},{"qty":1,"unit":"tsp","item":"fine salt"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"ground cinnamon"},{"qty":0.5,"unit":"tsp","item":"cayenne pepper"},{"qty":1,"unit":"tbsp","item":"rosemary leaves","note":"finely chopped"}],"steps":[{"text":"Heat the oven to 150°C and line a large baking tray with baking paper."},{"text":"Mix the brown sugar, salt, paprika, cumin, cinnamon and cayenne in a small bowl, breaking up any lumps of sugar."},{"text":"Whisk the egg white in a large bowl until frothy but not stiff."},{"text":"Add the nuts and toss until every one is thinly coated with egg white."},{"text":"Sprinkle over the spice mixture and toss again until evenly coated."},{"text":"Spread the nuts over the tray in a single layer, separating them so they barely touch."},{"text":"Roast, then stir to turn them over.","timerMinutes":12},{"text":"Scatter over the rosemary and roast until the coating looks dry and the nuts are toasted and fragrant.","timerMinutes":13},{"text":"Leave on the tray until completely cool and crisp, then break apart any clusters.","timerMinutes":20}],"notes":["The coating is still slightly tacky when hot and only turns crisp as the nuts cool.","Nuts burn quickly at the end. Check them a few minutes early, as ovens vary.","Stored airtight, they keep for 2 weeks and make a good homemade gift."],"tags":["party food","nuts","christmas","make ahead"],"nutritionPerServingEstimate":{"kcal":220,"protein":6,"fat":18,"carbs":12,"fiber":3,"sugar":6,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"spinach-and-artichoke-dip","url":"https://cuisine.recipes/recipes/spinach-and-artichoke-dip","title":"Spinach and artichoke dip","summary":"A hot, bubbling baked dip of spinach, artichoke hearts and garlic folded through cream cheese and two cheeses, served with chips or bread.","cuisine":"American","course":"snack","diet":["vegetarian","gluten-free"],"servings":8,"yield":null,"prepMinutes":15,"cookMinutes":22,"restMinutes":5,"totalMinutes":42,"difficulty":"easy","equipment":["Shallow 1 litre baking dish","Mixing bowl","Wooden spoon","Clean tea towel","Grater"],"ingredients":[{"qty":250,"unit":"g","item":"frozen chopped spinach","note":"thawed"},{"qty":1,"unit":"can","item":"artichoke hearts","note":"400 g can, drained"},{"qty":225,"unit":"g","item":"cream cheese","note":"softened"},{"qty":120,"unit":"ml","item":"soured cream"},{"qty":60,"unit":"g","item":"mayonnaise"},{"qty":2,"unit":"clove","item":"garlic","note":"crushed"},{"qty":50,"unit":"g","item":"parmesan","note":"or a vegetarian hard cheese, finely grated"},{"qty":100,"unit":"g","item":"mozzarella","note":"grated"},{"qty":0.25,"unit":"tsp","item":"chilli flakes"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 190°C."},{"text":"Put the thawed spinach in a clean tea towel and twist it hard over the sink to squeeze out as much water as you can."},{"text":"Pat the artichoke hearts dry and chop them roughly."},{"text":"Beat the cream cheese in a bowl until smooth, then beat in the soured cream, mayonnaise and garlic."},{"text":"Stir in the spinach, artichokes, parmesan and half the mozzarella."},{"text":"Season with the chilli flakes, a little salt and plenty of pepper."},{"text":"Spread the mixture in a shallow 1 litre baking dish and scatter the remaining mozzarella on top."},{"text":"Bake until bubbling at the edges and golden in patches on top.","timerMinutes":22},{"text":"Let it stand for a few minutes, then serve hot with tortilla chips, crackers or toasted bread.","timerMinutes":5}],"notes":["Squeezing the spinach thoroughly is the most important step. Wet spinach makes a thin, watery dip.","You can assemble the dip a day ahead and keep it covered in the fridge. Add 5 to 10 minutes to the baking time.","Fresh spinach works too. Wilt 400 g in a dry pan, cool it, then squeeze and chop it."],"tags":["party food","dip","sharing","game day"],"nutritionPerServingEstimate":{"kcal":260,"protein":8,"fat":23,"carbs":5,"fiber":1,"sugar":2,"sodium":450},"image":null,"updated":"2026-11-06"},{"slug":"steak-frites","url":"https://cuisine.recipes/recipes/steak-frites","title":"Steak frites","summary":"Pan-seared sirloin steaks topped with melting parsley butter and served with crisp, golden fries cooked twice in hot oil.","cuisine":"French","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":40,"restMinutes":30,"totalMinutes":95,"difficulty":"medium","equipment":["Deep heavy pan or deep fryer","Cooking thermometer","Large heavy frying pan","Wire rack","Cling film"],"ingredients":[{"qty":4,"unit":"","item":"sirloin steaks","note":"about 250 g each and 2.5 cm thick"},{"qty":1,"unit":"kg","item":"floury potatoes","note":"peeled"},{"qty":2,"unit":"l","item":"sunflower oil","note":"for deep frying, plus 1 tbsp for the steaks"},{"qty":80,"unit":"g","item":"butter","note":"softened"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":1,"unit":"","item":"small shallot","note":"very finely chopped"},{"qty":1,"unit":"tsp","item":"lemon juice"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Mash the butter with the parsley, shallot, lemon juice and a pinch of salt and pepper. Roll it into a log in cling film and chill until firm.","timerMinutes":30},{"text":"Cut the potatoes into 1 cm thick fries, rinse them in cold water and dry them very thoroughly in a clean tea towel."},{"text":"Take the steaks out of the fridge while you cook the fries, so they lose their chill."},{"text":"Heat the oil in a deep pan, no more than half full, to 150°C. Fry the potatoes in 2 batches until soft but still pale, about 6 minutes each.","timerMinutes":12},{"text":"Drain the fries on a wire rack and raise the oil temperature to 190°C."},{"text":"Heat a heavy frying pan over high heat until smoking. Season the steaks generously and rub them with 1 tablespoon of oil."},{"text":"Cook the steaks 2 at a time, turning every minute, until well browned. About 6 minutes per batch gives medium rare.","timerMinutes":12},{"text":"Rest the steaks on a warm plate with a slice of the parsley butter on each.","timerMinutes":5},{"text":"Meanwhile, fry the fries again in 2 batches until crisp and deep golden.","timerMinutes":6},{"text":"Drain the fries on the rack and salt them straight away."},{"text":"Serve the steaks with their melting butter and resting juices, and the fries piled alongside."}],"notes":["The first, cooler fry cooks the potato through; the second, hotter one makes the outside crisp. Skip either and the fries suffer.","For medium, add 1 to 2 minutes per batch. A thermometer in the centre should read 55°C for medium rare before resting.","Slices of leftover parsley butter freeze well and are good on grilled fish or vegetables."],"tags":["steak","beef","fries","bistro"],"nutritionPerServingEstimate":{"kcal":1040,"protein":57,"fat":71,"carbs":45,"fiber":5,"sugar":3,"sodium":280},"image":null,"updated":"2026-11-06"},{"slug":"steak-with-chimichurri","url":"https://cuisine.recipes/recipes/steak-with-chimichurri","title":"Steak with chimichurri","summary":"Sirloin steaks seared over high heat to a dark crust and served sliced with a sharp, garlicky parsley and oregano sauce from Argentina.","cuisine":"Argentine","course":"main","diet":["gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":35,"totalMinutes":70,"difficulty":"easy","equipment":["Sharp knife","Mixing bowl","Heavy ridged grill pan or cast-iron pan","Tongs","Meat thermometer","Board"],"ingredients":[{"qty":40,"unit":"g","item":"flat-leaf parsley","note":"leaves and tender stems"},{"qty":4,"unit":"clove","item":"garlic","note":"very finely chopped"},{"qty":2,"unit":"tsp","item":"dried oregano"},{"qty":1,"unit":"tsp","item":"chilli flakes"},{"qty":0.5,"unit":"tsp","item":"salt","note":"for the sauce"},{"qty":60,"unit":"ml","item":"red wine vinegar"},{"qty":2,"unit":"tbsp","item":"hot water"},{"qty":120,"unit":"ml","item":"olive oil","note":"for the sauce"},{"qty":4,"unit":"","item":"sirloin steaks","note":"about 225 g each and 2.5 cm thick"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":1.5,"unit":"tsp","item":"flaky salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"}],"steps":[{"text":"Chop the parsley finely by hand and put it in a bowl. A food processor bruises it into a paste."},{"text":"Add the garlic, oregano, chilli flakes and salt."},{"text":"Stir in the vinegar and hot water, then the olive oil."},{"text":"Leave the chimichurri at room temperature so the flavours blend, and take the steaks out of the fridge at the same time.","timerMinutes":30},{"text":"Pat the steaks dry and season them generously with flaky salt."},{"text":"Heat the pan over high heat until it is smoking hot.","timerMinutes":5},{"text":"Rub the steaks with the oil and cook, two at a time, without moving them until a dark crust forms.","timerMinutes":4},{"text":"Turn them and cook until the centre reaches 52°C for medium-rare.","timerMinutes":3},{"text":"Cook the remaining steaks the same way.","timerMinutes":7},{"text":"Rest the steaks on a board.","timerMinutes":5},{"text":"Slice across the grain, season with black pepper and spoon the chimichurri over the top."}],"notes":["For medium, cook to 57°C in the centre. The temperature rises a few degrees more as the steak rests.","Skirt or flank steak is also traditional. It is thinner, so give it 2 to 3 minutes per side and slice it thinly across the grain.","Chimichurri keeps for 3 days in the fridge. Bring it back to room temperature, as the oil sets when cold."],"tags":["beef","steak","grilling","sauce","summer"],"nutritionPerServingEstimate":{"kcal":690,"protein":47,"fat":55,"carbs":2,"fiber":1,"sugar":0,"sodium":130},"image":null,"updated":"2026-11-06"},{"slug":"sticky-toffee-pudding","url":"https://cuisine.recipes/recipes/sticky-toffee-pudding","title":"Sticky toffee pudding","summary":"A soft, dark sponge made with soaked dates and black treacle, soaked in buttery toffee sauce and served warm with more sauce.","cuisine":"British","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":20,"cookMinutes":30,"restMinutes":20,"totalMinutes":70,"difficulty":"easy","equipment":["20 cm square baking tin","Baking paper","Heatproof bowl","Mixing bowl","Electric hand mixer","Medium saucepan","Skewer"],"ingredients":[{"qty":200,"unit":"g","item":"pitted dates","note":"chopped"},{"qty":250,"unit":"ml","item":"boiling water"},{"qty":1,"unit":"tsp","item":"bicarbonate of soda"},{"qty":75,"unit":"g","item":"unsalted butter","note":"soft, plus extra for the tin"},{"qty":150,"unit":"g","item":"dark brown sugar"},{"qty":2,"unit":"","item":"eggs","note":"medium"},{"qty":2,"unit":"tbsp","item":"black treacle"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":175,"unit":"g","item":"self-raising flour"},{"qty":100,"unit":"g","item":"unsalted butter","note":"for the sauce"},{"qty":150,"unit":"g","item":"dark brown sugar","note":"for the sauce"},{"qty":250,"unit":"ml","item":"double cream"},{"qty":1,"unit":"pinch","item":"salt"}],"steps":[{"text":"Put the chopped dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak.","timerMinutes":15},{"text":"Heat the oven to 180°C. Butter the tin and line the base with baking paper."},{"text":"Beat the butter and sugar together until light and fluffy."},{"text":"Beat in the eggs one at a time, then the treacle and vanilla."},{"text":"Fold in the flour until just combined."},{"text":"Mash the dates into their soaking liquid with a fork, then stir the whole lot into the batter. It will be quite loose."},{"text":"Pour into the tin and bake until risen and firm, and a skewer in the centre comes out clean.","timerMinutes":30},{"text":"Meanwhile, for the sauce, put the butter, sugar and half the cream in a saucepan over low heat and stir until the sugar dissolves.","timerMinutes":3},{"text":"Turn up the heat and let it bubble, stirring, until it turns a deep toffee colour.","timerMinutes":3},{"text":"Take the pan off the heat and stir in the rest of the cream and the salt."},{"text":"Prick the hot pudding all over with a skewer, pour over a third of the sauce and leave it to soak in.","timerMinutes":5},{"text":"Cut into squares and serve warm with the remaining sauce poured over."}],"notes":["The pudding and sauce both keep for 2 days in the fridge. Reheat portions in the microwave or covered in a low oven.","Vanilla ice cream, custard or a spoonful of clotted cream all go well with it.","Light brown sugar gives a milder, caramel flavour if you find the dark version too strong."],"tags":["pudding","toffee","dates","winter","comfort food"],"nutritionPerServingEstimate":{"kcal":620,"protein":5,"fat":34,"carbs":76,"fiber":3,"sugar":57,"sodium":490},"image":null,"updated":"2026-11-06"},{"slug":"stuffed-mushrooms","url":"https://cuisine.recipes/recipes/stuffed-mushrooms","title":"Stuffed mushrooms","summary":"Bite-sized mushroom caps filled with a garlicky stuffing of their own chopped stalks, breadcrumbs, parmesan and parsley, baked until golden.","cuisine":"Italian-American","course":"snack","diet":["vegetarian"],"servings":6,"yield":"about 20 mushrooms","prepMinutes":20,"cookMinutes":25,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["Baking dish","Frying pan","Mixing bowl","Pastry brush","Teaspoon"],"ingredients":[{"qty":500,"unit":"g","item":"large chestnut or white mushrooms","note":"about 20, roughly 5 cm across"},{"qty":25,"unit":"g","item":"butter"},{"qty":1,"unit":"","item":"shallot","note":"finely chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":50,"unit":"g","item":"dried breadcrumbs"},{"qty":40,"unit":"g","item":"parmesan","note":"or a vegetarian hard cheese, finely grated"},{"qty":2,"unit":"tbsp","item":"flat-leaf parsley","note":"finely chopped"},{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 200°C and lightly oil a baking dish large enough to hold the mushrooms in one layer."},{"text":"Wipe the mushrooms clean, twist out the stalks and chop the stalks finely."},{"text":"Melt the butter in a frying pan over medium heat and cook the shallot until soft.","timerMinutes":3},{"text":"Add the chopped stalks and garlic and cook until the liquid they release has evaporated.","timerMinutes":4},{"text":"Take the pan off the heat and stir in the breadcrumbs, most of the parmesan and the parsley, then season."},{"text":"Set the mushroom caps hollow side up in the dish and brush the outsides with a little of the oil."},{"text":"Fill each cap with stuffing, pressing it in lightly and mounding it on top."},{"text":"Sprinkle over the remaining parmesan and drizzle with the rest of the oil."},{"text":"Bake until the mushrooms are tender and juicy and the tops are golden and crisp.","timerMinutes":18},{"text":"Leave for a few minutes before serving warm, as the filling holds a lot of heat."}],"notes":["Wipe mushrooms rather than washing them. They soak up water and turn soggy in the oven.","The stuffing can be made a day ahead. Fill and bake the caps just before serving.","For a main course, use 4 large flat mushrooms, double the stuffing and bake for about 25 minutes."],"tags":["party food","mushrooms","starter","sharing"],"nutritionPerServingEstimate":{"kcal":150,"protein":6,"fat":10,"carbs":10,"fiber":1,"sugar":3,"sodium":200},"image":null,"updated":"2026-11-06"},{"slug":"sweet-and-sour-chicken","url":"https://cuisine.recipes/recipes/sweet-and-sour-chicken","title":"Sweet and sour chicken","summary":"Crisp battered chicken pieces tossed with peppers, onion and pineapple in a glossy, tangy sauce of rice vinegar, ketchup and sugar.","cuisine":"Chinese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":25,"restMinutes":0,"totalMinutes":45,"difficulty":"medium","equipment":["Large heavy saucepan or deep fryer","Kitchen thermometer","Wok","Slotted spoon","Wire rack","Mixing bowls"],"ingredients":[{"qty":500,"unit":"g","item":"chicken breast","note":"cut into 2.5 cm pieces"},{"qty":2,"unit":"tsp","item":"soy sauce","note":"for the chicken"},{"qty":1,"unit":"tbsp","item":"Shaoxing rice wine"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":60,"unit":"g","item":"cornflour","note":"for the coating, some is left behind"},{"qty":30,"unit":"g","item":"plain flour"},{"qty":1,"unit":"l","item":"vegetable oil","note":"for deep frying, about 50 g is absorbed"},{"qty":4,"unit":"tbsp","item":"rice vinegar"},{"qty":4,"unit":"tbsp","item":"tomato ketchup"},{"qty":3,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"tbsp","item":"soy sauce","note":"for the sauce"},{"qty":120,"unit":"ml","item":"water"},{"qty":1,"unit":"tbsp","item":"cornflour","note":"mixed with 2 tbsp cold water"},{"qty":1,"unit":"","item":"onion","note":"cut into 2.5 cm pieces"},{"qty":1,"unit":"","item":"red pepper","note":"cut into 2.5 cm pieces"},{"qty":1,"unit":"","item":"green pepper","note":"cut into 2.5 cm pieces"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":200,"unit":"g","item":"pineapple chunks","note":"fresh, or canned in juice and drained"}],"steps":[{"text":"Toss the chicken with the 2 tsp soy sauce and the Shaoxing wine and set aside."},{"text":"Whisk the vinegar, ketchup, sugar, 1 tbsp soy sauce and water together in a bowl. Mix the cornflour for the sauce with the cold water in a cup."},{"text":"Pour the oil into the heavy saucepan, no more than a third full, and heat it to 175°C."},{"text":"Stir the egg into the chicken, then add the cornflour and plain flour and toss until every piece is thickly coated."},{"text":"Fry the chicken in 3 batches, turning the pieces, until pale golden and cooked through. Each batch takes about 5 minutes.","timerMinutes":15},{"text":"Lift each batch onto the rack and let the oil come back to 175°C before the next."},{"text":"Return all the chicken to the oil for a second fry until deep golden and very crisp, then drain on the rack.","timerMinutes":2},{"text":"Heat 1 tbsp of the frying oil in the wok over high heat and stir-fry the onion and peppers until bright and just tender-crisp.","timerMinutes":2},{"text":"Add the garlic and pineapple and stir-fry until the garlic is fragrant.","timerMinutes":1},{"text":"Pour in the sauce, bring to the boil, then stir in the cornflour mixture and cook until thick and glossy.","timerMinutes":1},{"text":"Add the chicken, toss quickly to coat and serve at once while the coating is still crisp."}],"notes":["The second fry drives out moisture, which keeps the coating crisp under the sauce.","Toss the chicken in the sauce only at the last moment. The crust softens within 10 minutes."],"tags":["chicken","fried","takeaway favourite"],"nutritionPerServingEstimate":{"kcal":480,"protein":33,"fat":17,"carbs":47,"fiber":3,"sugar":22,"sodium":590},"image":null,"updated":"2026-11-06"},{"slug":"sweet-potato-fries","url":"https://cuisine.recipes/recipes/sweet-potato-fries","title":"Sweet potato fries","summary":"Oven-baked sweet potato fries dusted with cornflour and smoked paprika, roasted hot on spacious trays until crisp outside and soft within.","cuisine":"American","course":"side","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":30,"restMinutes":0,"totalMinutes":45,"difficulty":"easy","equipment":["2 large baking trays","Baking paper","Large mixing bowl","Spatula"],"ingredients":[{"qty":2,"unit":"","item":"large sweet potatoes","note":"about 800 g, scrubbed"},{"qty":1,"unit":"tbsp","item":"cornflour"},{"qty":3,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tsp","item":"smoked paprika"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":null,"unit":"","item":"black pepper","note":"to taste"}],"steps":[{"text":"Heat the oven to 220°C and line two large baking trays with baking paper."},{"text":"Cut the sweet potatoes, skin on, into sticks about 1 cm thick and 8 cm long, keeping them as even as you can."},{"text":"Pat the sticks dry with a clean tea towel and put them in a large bowl."},{"text":"Sprinkle over the cornflour and toss until every stick has a thin, dry coating."},{"text":"Add the oil and paprika and toss again until evenly coated."},{"text":"Spread the fries over both trays in a single layer, leaving space around each one."},{"text":"Bake until the undersides are browned.","timerMinutes":15},{"text":"Turn the fries with a spatula and swap the trays between shelves."},{"text":"Bake until crisp at the edges and tender in the middle, watching the thinner ends as they catch quickly.","timerMinutes":12},{"text":"Sprinkle with the salt and some pepper while hot, and serve straight away."}],"notes":["Sweet potatoes hold more water and sugar than ordinary potatoes, so they never get quite as crisp. Cornflour, a hot oven and space on the tray help most.","Salt the fries after baking. Salting before draws out moisture and softens them.","Serve with garlic mayonnaise, or a dip of yogurt mixed with lime juice and chopped coriander."],"tags":["sweet potato","oven-baked","snack","weeknight"],"nutritionPerServingEstimate":{"kcal":270,"protein":3,"fat":10,"carbs":42,"fiber":6,"sugar":8,"sodium":110},"image":null,"updated":"2026-11-06"},{"slug":"tabbouleh","url":"https://cuisine.recipes/recipes/tabbouleh","title":"Tabbouleh","summary":"A bright Lebanese herb salad of finely chopped parsley and mint with tomatoes, spring onions and a little fine bulgur, dressed with lemon and olive oil.","cuisine":"Lebanese","course":"salad","diet":["vegetarian","vegan","dairy-free"],"servings":4,"yield":null,"prepMinutes":30,"cookMinutes":0,"restMinutes":15,"totalMinutes":45,"difficulty":"easy","equipment":["Sieve","Salad spinner","Very sharp knife","Large bowl","Small bowl"],"ingredients":[{"qty":50,"unit":"g","item":"fine bulgur wheat"},{"qty":4,"unit":"tbsp","item":"lemon juice","note":"divided"},{"qty":200,"unit":"g","item":"flat-leaf parsley leaves","note":"from about 3 large bunches"},{"qty":20,"unit":"g","item":"mint leaves"},{"qty":3,"unit":"","item":"ripe tomatoes","note":"finely diced"},{"qty":4,"unit":"","item":"spring onions","note":"finely sliced"},{"qty":5,"unit":"tbsp","item":"extra virgin olive oil"},{"qty":0.25,"unit":"tsp","item":"ground allspice"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Rinse the bulgur in a sieve, then put it in a small bowl with 2 tablespoons of the lemon juice and 2 tablespoons of water.","timerMinutes":15},{"text":"Wash the parsley and mint and dry them thoroughly in a salad spinner, then on a tea towel. Wet herbs bruise and make the salad soggy."},{"text":"Bunch the parsley tightly and slice it finely with a very sharp knife, going over it as few times as possible."},{"text":"Slice the mint leaves finely in the same way."},{"text":"Put the bulgur, parsley, mint, tomatoes with their juices and spring onions in a large bowl."},{"text":"Whisk the remaining lemon juice with the olive oil, allspice, salt and pepper."},{"text":"Pour the dressing over the salad and toss gently."},{"text":"Taste: it should be bright and lemony. Serve within an hour, with crisp lettuce leaves for scooping if you like."}],"notes":["This is a parsley salad with a little grain, not a grain salad with herbs. Keep the bulgur to a light scattering.","A blunt knife or a food processor crushes the herbs and turns them dark and wet."],"tags":["salad","herbs","parsley","mezze","vegan"],"nutritionPerServingEstimate":{"kcal":240,"protein":4,"fat":18,"carbs":19,"fiber":6,"sugar":4,"sodium":40},"image":null,"updated":"2026-11-06"},{"slug":"tandoori-chicken","url":"https://cuisine.recipes/recipes/tandoori-chicken","title":"Tandoori chicken","summary":"Chicken legs marinated twice, first in lemon and chili then in spiced yogurt, and roasted very hot until charred at the edges.","cuisine":"Indian","course":"main","diet":["gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":260,"totalMinutes":320,"difficulty":"easy","equipment":["Sharp knife","Large mixing bowl","Roasting tray with a wire rack","Kitchen foil"],"ingredients":[{"qty":4,"unit":"","item":"whole chicken legs","note":"skin removed, about 1.3 kg in total"},{"qty":3,"unit":"tbsp","item":"lemon juice"},{"qty":1,"unit":"tbsp","item":"Kashmiri chili powder","note":"divided; or paprika with a pinch of cayenne"},{"qty":1.5,"unit":"tsp","item":"salt","note":"divided"},{"qty":200,"unit":"g","item":"thick plain yogurt","note":"strained or Greek-style"},{"qty":6,"unit":"clove","item":"garlic","note":"finely grated"},{"qty":25,"unit":"g","item":"fresh ginger","note":"peeled and finely grated"},{"qty":2,"unit":"tsp","item":"garam masala"},{"qty":1,"unit":"tsp","item":"ground cumin"},{"qty":1,"unit":"tsp","item":"ground coriander"},{"qty":0.5,"unit":"tsp","item":"ground turmeric"},{"qty":2,"unit":"tbsp","item":"vegetable oil","note":"or mustard oil"},{"qty":20,"unit":"g","item":"ghee","note":"melted, for basting"},{"qty":1,"unit":"","item":"small red onion","note":"thinly sliced, to serve"},{"qty":1,"unit":"","item":"lemon","note":"cut into wedges, to serve"}],"steps":[{"text":"Cut 2 or 3 deep slashes down to the bone in each piece of chicken."},{"text":"Rub the chicken with the lemon juice, 1 tsp chili powder and 1 tsp salt, working it into the cuts. Leave it to stand.","timerMinutes":20},{"text":"Mix the yogurt, garlic, ginger, remaining chili powder, garam masala, cumin, coriander, turmeric, oil and remaining salt in a large bowl."},{"text":"Add the chicken and coat it thickly, pushing the marinade into the slashes. Cover and refrigerate for at least 4 hours, or overnight.","timerMinutes":240},{"text":"Heat the oven to 240°C. Set a wire rack over a foil-lined roasting tray."},{"text":"Lay the chicken on the rack, letting excess marinade drip off, and roast until the juices run clear when the thickest part is pierced.","timerMinutes":30},{"text":"Brush with the melted ghee, switch the oven to a hot grill and cook until charred at the edges.","timerMinutes":5},{"text":"Leave the chicken to rest on the tray.","timerMinutes":5},{"text":"Serve with the sliced onion and lemon wedges, with naan and raita alongside."}],"notes":["Thick yogurt clings to the meat and chars well. Thin yogurt slides off and steams the chicken instead.","The chicken is cooked when the thickest part reads 75°C on a probe thermometer.","On a barbecue, cook over medium coals, turning often, for about 30 minutes."],"tags":["chicken","roast","grill","marinated"],"nutritionPerServingEstimate":{"kcal":430,"protein":45,"fat":23,"carbs":10,"fiber":2,"sugar":4,"sodium":230},"image":null,"updated":"2026-11-06"},{"slug":"tarte-tatin","url":"https://cuisine.recipes/recipes/tarte-tatin","title":"Tarte Tatin","summary":"Apples cooked slowly in butter caramel under a lid of puff pastry, then turned out so the glossy fruit sits on top.","cuisine":"French","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":45,"restMinutes":5,"totalMinutes":80,"difficulty":"medium","equipment":["24 cm ovenproof frying pan or tatin tin","Rolling pin","Large serving plate","Oven gloves"],"ingredients":[{"qty":7,"unit":"","item":"firm, tart eating apples","note":"about 1.2 kg whole"},{"qty":150,"unit":"g","item":"caster sugar"},{"qty":60,"unit":"g","item":"unsalted butter","note":"cold, cubed"},{"qty":320,"unit":"g","item":"all-butter puff pastry","note":"1 ready-rolled sheet"}],"steps":[{"text":"Heat the oven to 200°C."},{"text":"Peel, quarter and core the apples."},{"text":"Cut the pastry into a circle about 2 cm wider than the pan, prick it all over with a fork and keep it in the fridge."},{"text":"Scatter the sugar evenly over the base of the pan and set it over medium heat."},{"text":"Cook without stirring, swirling the pan gently now and then, until the sugar melts into a deep amber caramel.","timerMinutes":8},{"text":"Take the pan off the heat and stir in the butter until smooth. It will bubble up sharply."},{"text":"Pack the apple quarters into the caramel on their sides in tight circles, filling every gap, since they shrink as they cook."},{"text":"Return the pan to medium-low heat and cook until the apples begin to soften and the caramel thickens around them.","timerMinutes":12},{"text":"Lay the pastry over the apples and tuck the edge down inside the pan with a spoon."},{"text":"Bake until the pastry is puffed and a rich golden brown.","timerMinutes":25},{"text":"Rest the tart in the pan so the bubbling caramel settles.","timerMinutes":5},{"text":"Run a knife around the edge, set a large plate over the pan and, wearing oven gloves, turn it over in one quick movement."},{"text":"Lift off the pan, nudge any stray apple pieces back into place and serve warm."}],"notes":["Choose apples that hold their shape when cooked, such as sharp green or crisp russet types. Soft apples collapse into purée.","If a lot of juice collects while the apples cook on the hob, keep going until it has reduced to a thick caramel before adding the pastry.","Serve with crème fraîche or vanilla ice cream."],"tags":["apples","caramel","pastry","French classic"],"nutritionPerServingEstimate":{"kcal":410,"protein":3,"fat":22,"carbs":54,"fiber":4,"sugar":32,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"teriyaki-salmon","url":"https://cuisine.recipes/recipes/teriyaki-salmon","title":"Teriyaki salmon","summary":"Salmon fillets seared until golden, then glazed in a quick pan sauce of soy sauce, mirin, sake and sugar that reduces to a glossy coat.","cuisine":"Japanese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":5,"cookMinutes":12,"restMinutes":0,"totalMinutes":17,"difficulty":"easy","equipment":["Large non-stick frying pan","Fish slice","Small bowl","Kitchen paper"],"ingredients":[{"qty":4,"unit":"","item":"salmon fillets","note":"skin on, about 150 g each"},{"qty":null,"unit":"","item":"salt"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":3,"unit":"tbsp","item":"soy sauce"},{"qty":3,"unit":"tbsp","item":"mirin"},{"qty":3,"unit":"tbsp","item":"sake"},{"qty":1,"unit":"tbsp","item":"sugar"},{"qty":1,"unit":"","item":"spring onion","note":"finely sliced"},{"qty":1,"unit":"tsp","item":"toasted sesame seeds"}],"steps":[{"text":"Pat the salmon dry with kitchen paper and season the flesh lightly with salt."},{"text":"Stir the soy sauce, mirin, sake and sugar together in a small bowl until the sugar dissolves."},{"text":"Heat the oil in the frying pan over medium-high heat until it shimmers."},{"text":"Lay the salmon in skin side down and cook without moving it until the skin is crisp and the flesh has turned pale most of the way up the sides.","timerMinutes":4},{"text":"Turn the fillets over and cook until the second side is lightly golden.","timerMinutes":2},{"text":"Turn the heat down to medium and wipe most of the fat out of the pan with kitchen paper."},{"text":"Pour in the sauce, which will bubble up straight away."},{"text":"Simmer, spooning the sauce over the salmon again and again, until it turns syrupy and coats the fish in a shiny glaze.","timerMinutes":3},{"text":"Check the thickest fillet: the flesh should flake under gentle pressure but still look a little translucent in the centre."},{"text":"Serve with the glaze spooned over, scattered with spring onion and sesame seeds."}],"notes":["If the sauce thickens before the salmon is cooked, add a tablespoon of water and keep basting.","The glaze sets further as it cools, so take it off the heat while it is still loose and syrupy."],"tags":["fish","salmon","quick","weeknight"],"nutritionPerServingEstimate":{"kcal":410,"protein":32,"fat":24,"carbs":10,"fiber":0,"sugar":9,"sodium":750},"image":null,"updated":"2026-11-06"},{"slug":"thai-green-curry","url":"https://cuisine.recipes/recipes/thai-green-curry","title":"Thai green curry","summary":"Chicken and eggplant simmered in coconut milk with green curry paste, seasoned with fish sauce and palm sugar and finished with Thai basil.","cuisine":"Thai","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Wok or large saucepan"],"ingredients":[{"qty":2,"unit":"can","item":"coconut milk","note":"400 ml each, not shaken"},{"qty":1,"unit":"tbsp","item":"vegetable oil"},{"qty":4,"unit":"tbsp","item":"green curry paste","note":"about 60 g"},{"qty":600,"unit":"g","item":"chicken thighs","note":"boneless and skinless, thinly sliced"},{"qty":4,"unit":"","item":"makrut lime leaves","note":"torn, central rib removed"},{"qty":200,"unit":"g","item":"Thai eggplants","note":"quartered, or 1 small aubergine cut into chunks"},{"qty":2,"unit":"tbsp","item":"fish sauce"},{"qty":2,"unit":"tsp","item":"palm sugar","note":"or light brown sugar"},{"qty":1,"unit":"","item":"red chili","note":"sliced on the diagonal"},{"qty":15,"unit":"g","item":"Thai basil","note":"leaves picked"}],"steps":[{"text":"Spoon about 6 tbsp of the thick cream from the top of one can of coconut milk into a wok over medium-high heat."},{"text":"Simmer, stirring, until it bubbles thickly and the oil begins to separate. If it will not split, add the vegetable oil.","timerMinutes":5},{"text":"Add the curry paste and fry, stirring constantly, until very fragrant and the oil turns green.","timerMinutes":2},{"text":"Add the chicken and stir to coat it in the paste until the outside turns opaque.","timerMinutes":3},{"text":"Pour in the rest of the coconut milk, add the lime leaves and bring to a gentle simmer."},{"text":"Add the eggplant and simmer until it is tender and the chicken is cooked through.","timerMinutes":10},{"text":"Season with the fish sauce and palm sugar. It should taste salty first, then hot, with a little sweetness behind."},{"text":"Stir in the red chili and simmer for a minute.","timerMinutes":1},{"text":"Take the pan off the heat and stir through the basil until it just wilts. Serve with jasmine rice."}],"notes":["Curry pastes vary a lot in heat and salt. Start with 3 tbsp and add more after tasting.","Keep the curry at a gentle simmer once the coconut milk is in. A hard boil can make it grainy.","Green beans or bamboo shoots can replace some or all of the eggplant."],"tags":["curry","chicken","coconut","weeknight"],"nutritionPerServingEstimate":{"kcal":650,"protein":35,"fat":53,"carbs":13,"fiber":2,"sugar":5,"sodium":1550},"image":null,"updated":"2026-11-06"},{"slug":"thai-red-curry","url":"https://cuisine.recipes/recipes/thai-red-curry","title":"Thai red curry","summary":"Chicken and bamboo shoots simmered in coconut milk with red curry paste and lime leaves, finished with fish sauce, Thai basil and red chili.","cuisine":"Thai","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Wok or large saucepan","Wooden spoon"],"ingredients":[{"qty":1,"unit":"can","item":"coconut milk","note":"400 ml, not shaken"},{"qty":1,"unit":"tbsp","item":"vegetable oil","note":"if needed"},{"qty":3,"unit":"tbsp","item":"red curry paste"},{"qty":600,"unit":"g","item":"chicken breast","note":"thinly sliced"},{"qty":200,"unit":"ml","item":"chicken stock"},{"qty":5,"unit":"","item":"makrut lime leaves","note":"torn, central rib removed"},{"qty":1,"unit":"can","item":"bamboo shoots","note":"about 225 g, drained and rinsed"},{"qty":1,"unit":"","item":"red pepper","note":"thinly sliced"},{"qty":2,"unit":"tbsp","item":"fish sauce"},{"qty":2,"unit":"tsp","item":"palm sugar","note":"or light brown sugar"},{"qty":15,"unit":"g","item":"Thai basil","note":"leaves picked"},{"qty":1,"unit":"","item":"red chili","note":"sliced on the diagonal"}],"steps":[{"text":"Spoon the thick cream from the top of the coconut milk into the wok and heat over medium-high heat."},{"text":"Let it bubble, stirring, until it thickens and the oil starts to separate. Add the vegetable oil if it does not split.","timerMinutes":4},{"text":"Stir in the curry paste and fry until it darkens a shade and smells deeply fragrant.","timerMinutes":2},{"text":"Add the chicken and toss until every piece is coated and the outside has turned white.","timerMinutes":3},{"text":"Pour in the rest of the coconut milk and the stock, add the lime leaves and bring to a gentle simmer."},{"text":"Add the bamboo shoots and simmer until the chicken is just cooked through.","timerMinutes":6},{"text":"Add the red pepper and simmer until it softens slightly but still has some bite.","timerMinutes":3},{"text":"Season with the fish sauce and palm sugar, tasting as you go. It should be salty and rich, with steady heat and a hint of sweetness."},{"text":"Take the wok off the heat, stir in the basil and chili and serve with jasmine rice."}],"notes":["Breast meat dries out if it boils, so keep the simmer gentle and stop as soon as it is cooked. Thighs work too and need a few minutes longer.","Red curry paste is built on dried red chilies, which gives a deeper, rounder heat than green paste."],"tags":["curry","chicken","coconut","weeknight"],"nutritionPerServingEstimate":{"kcal":470,"protein":39,"fat":30,"carbs":12,"fiber":2,"sugar":6,"sodium":1340},"image":null,"updated":"2026-11-06"},{"slug":"three-bean-salad","url":"https://cuisine.recipes/recipes/three-bean-salad","title":"Three bean salad","summary":"Crisp green beans, kidney beans and chickpeas marinated in a sweet and sharp cider vinegar dressing with red onion and parsley.","cuisine":"American","course":"salad","diet":["vegetarian","vegan","gluten-free","dairy-free"],"servings":6,"yield":null,"prepMinutes":15,"cookMinutes":10,"restMinutes":120,"totalMinutes":145,"difficulty":"easy","equipment":["Saucepan","Colander","Large bowl of iced water","Large mixing bowl","Jar with a lid or small bowl"],"ingredients":[{"qty":250,"unit":"g","item":"green beans","note":"trimmed and cut into 3 cm lengths"},{"qty":1,"unit":"can","item":"kidney beans","note":"400 g can, drained and rinsed"},{"qty":1,"unit":"can","item":"chickpeas","note":"400 g can, drained and rinsed"},{"qty":0.5,"unit":"","item":"red onion","note":"finely sliced"},{"qty":4,"unit":"tbsp","item":"cider vinegar"},{"qty":2,"unit":"tbsp","item":"sugar"},{"qty":4,"unit":"tbsp","item":"vegetable oil"},{"qty":1,"unit":"tsp","item":"salt"},{"qty":0.5,"unit":"tsp","item":"black pepper"},{"qty":3,"unit":"tbsp","item":"parsley","note":"chopped"}],"steps":[{"text":"Bring a saucepan of salted water to the boil.","timerMinutes":5},{"text":"Add the green beans and cook until tender but still with a little bite.","timerMinutes":4},{"text":"Drain and plunge them into iced water so they stop cooking and stay bright green."},{"text":"Drain again and pat dry with a clean tea towel."},{"text":"Shake the vinegar, sugar, oil, salt and pepper together in a jar until the sugar dissolves."},{"text":"Put the green beans, kidney beans, chickpeas and red onion in a large bowl."},{"text":"Pour over the dressing and toss well to coat."},{"text":"Cover and chill, stirring once or twice, so the beans soak up the dressing.","timerMinutes":120},{"text":"Stir through the parsley, taste for salt and vinegar, and serve cold or at room temperature."}],"notes":["The salad improves with time and keeps for up to 4 days in the fridge. Add the parsley just before serving.","Yellow wax beans are the traditional third bean in the United States. Cannellini or butter beans also work in place of the chickpeas.","Adjust the sugar to taste. The dressing should be noticeably tangy with a gentle sweetness behind it."],"tags":["beans","barbecue","make-ahead","picnic"],"nutritionPerServingEstimate":{"kcal":220,"protein":7,"fat":11,"carbs":26,"fiber":7,"sugar":6,"sodium":190},"image":null,"updated":"2026-11-06"},{"slug":"tiramisu","url":"https://cuisine.recipes/recipes/tiramisu","title":"Tiramisu","summary":"Layers of coffee-dipped sponge fingers and a light mascarpone cream, chilled until set and finished with a dusting of cocoa.","cuisine":"Italian","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":0,"restMinutes":360,"totalMinutes":390,"difficulty":"easy","equipment":["20 x 25 cm serving dish (about 2 litres)","Shallow bowl","2 mixing bowls","Electric hand mixer","Spatula","Fine sieve"],"ingredients":[{"qty":300,"unit":"ml","item":"strong espresso or very strong coffee","note":"freshly made"},{"qty":3,"unit":"tbsp","item":"Marsala","note":"optional"},{"qty":4,"unit":"","item":"eggs","note":"very fresh, medium"},{"qty":100,"unit":"g","item":"caster sugar"},{"qty":500,"unit":"g","item":"mascarpone"},{"qty":200,"unit":"g","item":"savoiardi sponge fingers","note":"about 24"},{"qty":2,"unit":"tbsp","item":"cocoa powder","note":"for dusting"}],"steps":[{"text":"Stir the Marsala into the coffee, pour it into a shallow bowl and leave it to cool completely."},{"text":"Separate the eggs, putting the whites into a spotlessly clean bowl."},{"text":"Whisk the yolks with the sugar until thick and pale and the mixture falls from the beaters in a ribbon, about 5 minutes."},{"text":"Add the mascarpone and beat briefly on low speed until smooth and thick."},{"text":"With clean beaters, whisk the egg whites to firm, glossy peaks."},{"text":"Fold the whites into the mascarpone mixture in three additions, keeping it light and airy."},{"text":"Dip half the sponge fingers into the coffee one at a time, turning each once for just a second, and lay them snugly in the dish."},{"text":"Spread half the mascarpone cream evenly over the biscuits."},{"text":"Dip the remaining sponge fingers and lay them over the cream in a second layer."},{"text":"Spread the rest of the cream on top and smooth it level."},{"text":"Cover and chill until set.","timerMinutes":360},{"text":"Just before serving, sift the cocoa evenly over the top."}],"notes":["The sponge fingers need only a quick dip. Soaked ones turn soggy and leak coffee into the bottom of the dish.","This dessert contains raw eggs. Use the freshest eggs you can find and avoid serving it to anyone pregnant, very young, elderly or with a weakened immune system.","It tastes best after a night in the fridge and keeps, covered, for up to 2 days."],"tags":["coffee","no bake","make ahead","party"],"nutritionPerServingEstimate":{"kcal":460,"protein":9,"fat":32,"carbs":32,"fiber":1,"sugar":24,"sodium":100},"image":null,"updated":"2026-11-06"},{"slug":"toad-in-the-hole","url":"https://cuisine.recipes/recipes/toad-in-the-hole","title":"Toad in the hole","summary":"Browned pork sausages baked in a puffed, crisp Yorkshire pudding batter, served with a slow-cooked onion gravy.","cuisine":"British","course":"main","diet":[],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":45,"restMinutes":30,"totalMinutes":90,"difficulty":"easy","equipment":["Metal roasting tin, about 30 x 22 cm","Jug","Whisk","Saucepan"],"ingredients":[{"qty":150,"unit":"g","item":"plain flour","note":"140 g for the batter, 1 tbsp for the gravy"},{"qty":3,"unit":"","item":"eggs"},{"qty":250,"unit":"ml","item":"whole milk"},{"qty":8,"unit":"","item":"pork sausages","note":"about 500 g"},{"qty":3,"unit":"tbsp","item":"sunflower oil or beef dripping"},{"qty":2,"unit":"","item":"onions","note":"thinly sliced"},{"qty":25,"unit":"g","item":"butter"},{"qty":1,"unit":"tsp","item":"light brown sugar"},{"qty":400,"unit":"ml","item":"beef stock"},{"qty":1,"unit":"tsp","item":"Worcestershire sauce"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Whisk 140 g of the flour with a pinch of salt in a jug. Make a well in the middle, add the eggs and whisk, drawing in the flour."},{"text":"Gradually whisk in the milk until the batter is smooth and about as thick as single cream."},{"text":"Leave the batter to rest at room temperature.","timerMinutes":30},{"text":"Heat the oven to 220°C. Put the sausages and oil in the roasting tin and roast until browned and the fat is sizzling.","timerMinutes":15},{"text":"Working quickly, take out the tin and pour the batter around the sausages. It should sizzle as it hits the fat. Return the tin to the oven at once."},{"text":"Bake without opening the door until the batter is puffed, crisp and deep golden.","timerMinutes":25},{"text":"Meanwhile, melt the butter in a saucepan over medium-low heat and cook the onions with the sugar until soft and deep golden.","timerMinutes":20},{"text":"Stir the remaining tablespoon of flour into the onions and cook for a minute.","timerMinutes":1},{"text":"Gradually stir in the stock and Worcestershire sauce and simmer until the gravy thickens.","timerMinutes":5},{"text":"Season the gravy and serve the toad in the hole straight from the tin, cut into wedges, with the gravy poured over."}],"notes":["The fat must be smoking hot when the batter goes in, or the pudding will not rise well.","A metal tin conducts heat faster than ceramic or glass and gives a crisper, taller rise.","Keep the oven door shut for the first 20 minutes, as a rush of cool air can make the batter collapse."],"tags":["sausages","batter","comfort","family"],"nutritionPerServingEstimate":{"kcal":720,"protein":31,"fat":46,"carbs":46,"fiber":3,"sugar":9,"sodium":1280},"image":null,"updated":"2026-11-06"},{"slug":"tom-kha-gai","url":"https://cuisine.recipes/recipes/tom-kha-gai","title":"Tom kha gai","summary":"Chicken simmered in coconut milk and stock with galangal, lemongrass and lime leaves, balanced with fish sauce, lime juice and a little sugar.","cuisine":"Thai","course":"soup","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Large saucepan","Sharp knife"],"ingredients":[{"qty":1,"unit":"can","item":"coconut milk","note":"400 ml"},{"qty":500,"unit":"ml","item":"chicken stock"},{"qty":40,"unit":"g","item":"galangal","note":"thinly sliced, not eaten"},{"qty":3,"unit":"","item":"lemongrass stalks","note":"cut into 4 cm lengths and bruised, not eaten"},{"qty":6,"unit":"","item":"makrut lime leaves","note":"torn"},{"qty":400,"unit":"g","item":"chicken thighs","note":"boneless and skinless, thinly sliced"},{"qty":200,"unit":"g","item":"oyster mushrooms","note":"torn into strips"},{"qty":3,"unit":"","item":"bird's eye chilies","note":"lightly crushed"},{"qty":3,"unit":"tbsp","item":"fish sauce"},{"qty":2,"unit":"tsp","item":"palm sugar","note":"or light brown sugar"},{"qty":3,"unit":"tbsp","item":"lime juice"},{"qty":10,"unit":"g","item":"coriander","note":"leaves picked"}],"steps":[{"text":"Pour the coconut milk and stock into the saucepan and add the galangal, lemongrass and lime leaves."},{"text":"Bring to a gentle simmer over medium heat, stirring now and then.","timerMinutes":5},{"text":"Let the aromatics infuse at a gentle simmer until the broth smells strongly of lemongrass.","timerMinutes":5},{"text":"Add the chicken and simmer gently until it is white all the way through.","timerMinutes":8},{"text":"Add the mushrooms and chilies and simmer until the mushrooms are tender.","timerMinutes":4},{"text":"Stir in the fish sauce and palm sugar until the sugar dissolves."},{"text":"Take the pan off the heat and stir in the lime juice."},{"text":"Taste. It should be rich and sour first, then salty, with a gentle heat behind. Add more lime juice or fish sauce to balance it."},{"text":"Ladle into bowls and scatter with coriander leaves."}],"notes":["Keep the soup at a gentle simmer once the coconut milk is in. A rolling boil can make it split and look grainy.","The galangal, lemongrass and lime leaves are there for flavour and are left in the bowl, not eaten."],"tags":["soup","chicken","coconut"],"nutritionPerServingEstimate":{"kcal":390,"protein":27,"fat":27,"carbs":12,"fiber":1,"sugar":6,"sodium":1350},"image":null,"updated":"2026-11-06"},{"slug":"tom-yum-soup","url":"https://cuisine.recipes/recipes/tom-yum-soup","title":"Tom yum soup","summary":"A hot and sour Thai prawn soup scented with lemongrass, galangal and lime leaves, sharpened with lime juice and roasted chili paste.","cuisine":"Thai","course":"soup","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":20,"restMinutes":0,"totalMinutes":35,"difficulty":"easy","equipment":["Large saucepan","Sieve","Pestle or rolling pin","Sharp knife"],"ingredients":[{"qty":500,"unit":"g","item":"raw king prawns","note":"shell on, about 300 g once peeled"},{"qty":1,"unit":"l","item":"chicken stock"},{"qty":3,"unit":"","item":"lemongrass stalks","note":"cut into 4 cm lengths, not eaten"},{"qty":30,"unit":"g","item":"galangal","note":"thinly sliced, not eaten"},{"qty":6,"unit":"","item":"makrut lime leaves","note":"torn, central rib removed"},{"qty":4,"unit":"","item":"bird's eye chilies"},{"qty":200,"unit":"g","item":"oyster or straw mushrooms","note":"torn or halved"},{"qty":2,"unit":"","item":"tomatoes","note":"cut into wedges"},{"qty":2,"unit":"tbsp","item":"Thai roasted chili paste","note":"nam prik pao"},{"qty":3,"unit":"tbsp","item":"fish sauce"},{"qty":4,"unit":"tbsp","item":"lime juice"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":10,"unit":"g","item":"coriander","note":"leaves picked"}],"steps":[{"text":"Peel and devein the prawns, leaving the tails on, and keep the heads and shells."},{"text":"Simmer the shells and heads in the stock in the saucepan to give it a sweet shellfish flavour.","timerMinutes":10},{"text":"Strain the stock, discard the shells and pour it back into the pan."},{"text":"Bruise the lemongrass, galangal and chilies with a pestle so they release their oils."},{"text":"Add the lemongrass, galangal and lime leaves to the stock and simmer until fragrant.","timerMinutes":5},{"text":"Add the mushrooms and tomatoes and simmer until the mushrooms soften.","timerMinutes":3},{"text":"Stir in the chili paste and fish sauce."},{"text":"Add the prawns and chilies and simmer until the prawns are pink and opaque all the way through.","timerMinutes":2},{"text":"Take the pan off the heat and stir in the lime juice and sugar. Lime juice turns bitter if boiled, so it always goes in last."},{"text":"Taste: the soup should be sour first, then salty and hot. Adjust with more lime juice, fish sauce or chili."},{"text":"Ladle into bowls and scatter with coriander. The lemongrass, galangal and lime leaves stay in for flavour but are not eaten."}],"notes":["For the creamy version, tom yum nam khon, stir in 100 ml evaporated milk along with the lime juice.","Galangal tastes sharper and more piney than ginger. Ginger will do at a pinch, but the soup will taste different."],"tags":["soup","prawns","spicy","quick"],"nutritionPerServingEstimate":{"kcal":220,"protein":24,"fat":6,"carbs":18,"fiber":1,"sugar":10,"sodium":1640},"image":null,"updated":"2026-11-06"},{"slug":"tomato-soup","url":"https://cuisine.recipes/recipes/tomato-soup","title":"Tomato soup","summary":"A smooth, gently sweet tomato soup built on softened onion, carrot and celery, blended until velvety and finished with a little cream.","cuisine":"British","course":"soup","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":45,"restMinutes":0,"totalMinutes":55,"difficulty":"easy","equipment":["Large saucepan","Blender or stick blender"],"ingredients":[{"qty":30,"unit":"g","item":"butter"},{"qty":1,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"chopped"},{"qty":1,"unit":"","item":"carrot","note":"chopped"},{"qty":1,"unit":"","item":"celery stick","note":"chopped"},{"qty":2,"unit":"clove","item":"garlic","note":"sliced"},{"qty":1,"unit":"tbsp","item":"tomato paste"},{"qty":2,"unit":"can","item":"whole peeled tomatoes","note":"400 g each"},{"qty":500,"unit":"ml","item":"vegetable stock","note":"check the label if cooking gluten-free"},{"qty":1,"unit":"tsp","item":"sugar"},{"qty":1,"unit":"","item":"bay leaf"},{"qty":60,"unit":"ml","item":"heavy cream"},{"qty":null,"unit":"","item":"salt and black pepper"},{"qty":6,"unit":"","item":"fresh basil leaves","note":"to serve"}],"steps":[{"text":"Melt the butter with the oil in a large saucepan over medium-low heat."},{"text":"Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring now and then, until soft and sweet but not browned.","timerMinutes":12},{"text":"Add the garlic and cook until fragrant.","timerMinutes":1},{"text":"Stir in the tomato paste and cook until it darkens slightly and coats the vegetables.","timerMinutes":2},{"text":"Tip in the tomatoes with their juice, then add the stock, sugar and bay leaf. Break up the tomatoes with a spoon."},{"text":"Bring to the boil, then lower the heat and simmer with the lid ajar until the carrot is very soft.","timerMinutes":28},{"text":"Lift out the bay leaf and blend the soup until completely smooth."},{"text":"Return the soup to the pan, stir in the cream and reheat gently without letting it boil.","timerMinutes":2},{"text":"Taste and season with salt and pepper, adding a pinch more sugar if the tomatoes are sharp."},{"text":"Ladle into warm bowls and tear a few basil leaves over each."}],"notes":["Good canned tomatoes give a more reliable result than out-of-season fresh ones. In late summer, swap in 1 kg of ripe fresh tomatoes, roughly chopped.","Leave out the cream and use olive oil instead of butter for a dairy-free soup.","Blend hot soup in batches with the lid vented and a towel over the top so steam can escape."],"tags":["tomato","blended","comfort","freezer-friendly"],"nutritionPerServingEstimate":{"kcal":210,"protein":3,"fat":16,"carbs":17,"fiber":5,"sugar":10,"sodium":670},"image":null,"updated":"2026-11-06"},{"slug":"trifle","url":"https://cuisine.recipes/recipes/trifle","title":"Trifle","summary":"Layers of sherry-soaked sponge, raspberry jam and fruit under thick homemade vanilla custard, topped with whipped cream and almonds.","cuisine":"British","course":"dessert","diet":["vegetarian"],"servings":8,"yield":null,"prepMinutes":30,"cookMinutes":13,"restMinutes":270,"totalMinutes":313,"difficulty":"medium","equipment":["2 litre glass serving bowl","Medium saucepan","Mixing bowl","Whisk","Baking paper","Small frying pan","Electric hand mixer"],"ingredients":[{"qty":300,"unit":"ml","item":"whole milk"},{"qty":300,"unit":"ml","item":"double cream","note":"for the custard"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":6,"unit":"","item":"egg yolks"},{"qty":75,"unit":"g","item":"caster sugar"},{"qty":2,"unit":"tbsp","item":"cornflour"},{"qty":200,"unit":"g","item":"trifle sponges or sponge fingers"},{"qty":5,"unit":"tbsp","item":"raspberry jam"},{"qty":100,"unit":"ml","item":"sweet sherry"},{"qty":300,"unit":"g","item":"raspberries","note":"fresh, or frozen and thawed"},{"qty":300,"unit":"ml","item":"double cream","note":"for the topping"},{"qty":1,"unit":"tbsp","item":"icing sugar"},{"qty":30,"unit":"g","item":"flaked almonds"}],"steps":[{"text":"Heat the milk, 300 ml cream and vanilla in a saucepan until steaming.","timerMinutes":4},{"text":"Whisk the egg yolks, caster sugar and cornflour in a bowl until smooth and pale."},{"text":"Pour the hot milk onto the yolks in a thin stream, whisking all the time."},{"text":"Return the mixture to the pan and cook over medium-low heat, stirring constantly, until thick enough to hold a line drawn through it on the back of a spoon.","timerMinutes":6},{"text":"Pour the custard into a bowl, press a sheet of baking paper onto the surface and leave to cool.","timerMinutes":30},{"text":"Split the sponges, spread them with jam, sandwich them back together and arrange them over the base of the glass bowl."},{"text":"Drizzle the sherry evenly over the sponges and leave it to soak in."},{"text":"Scatter the raspberries over the sponges, crushing a few lightly so their juice runs in."},{"text":"Pour the cooled custard over the fruit and smooth the top."},{"text":"Cover and chill until the custard has set firm.","timerMinutes":240},{"text":"Toast the flaked almonds in a dry pan over medium heat, shaking often, until golden. Tip onto a plate to cool.","timerMinutes":3},{"text":"Whip the remaining cream with the icing sugar to soft peaks and spread it over the custard."},{"text":"Scatter the toasted almonds over the top just before serving."}],"notes":["The cornflour steadies the custard so it is less likely to curdle, but keep the heat moderate and never let it boil hard.","For a family version, replace the sherry with orange juice or the juice from thawed frozen berries.","The trifle can be made up to the custard layer a day ahead. Add the cream and almonds on the day."],"tags":["custard","raspberries","christmas","make ahead","party"],"nutritionPerServingEstimate":{"kcal":640,"protein":9,"fat":45,"carbs":47,"fiber":3,"sugar":31,"sodium":90},"image":null,"updated":"2026-11-06"},{"slug":"tzatziki","url":"https://cuisine.recipes/recipes/tzatziki","title":"Tzatziki","summary":"A thick, cooling Greek dip of strained yogurt with grated, well-squeezed cucumber, garlic, olive oil, a little vinegar and fresh dill.","cuisine":"Greek","course":"sauce","diet":["vegetarian","gluten-free"],"servings":6,"yield":"about 500 g","prepMinutes":15,"cookMinutes":0,"restMinutes":45,"totalMinutes":60,"difficulty":"easy","equipment":["Coarse grater","Sieve","Mixing bowl"],"ingredients":[{"qty":1,"unit":"","item":"cucumber","note":"about 300 g"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":400,"unit":"g","item":"full-fat Greek yogurt"},{"qty":2,"unit":"clove","item":"garlic","note":"very finely grated"},{"qty":2,"unit":"tbsp","item":"extra virgin olive oil","note":"plus a little to serve"},{"qty":1,"unit":"tbsp","item":"white wine vinegar"},{"qty":2,"unit":"tbsp","item":"dill","note":"chopped"}],"steps":[{"text":"Grate the cucumber coarsely, skin and all, and mix it with the salt in a sieve set over a bowl."},{"text":"Leave the cucumber to drain.","timerMinutes":15},{"text":"Squeeze the cucumber hard, a handful at a time, to remove as much liquid as possible."},{"text":"Mix the yogurt, garlic, olive oil and vinegar in a bowl."},{"text":"Stir in the cucumber and dill and taste for salt."},{"text":"Cover and chill so the garlic mellows into the yogurt.","timerMinutes":30},{"text":"Serve with a thin drizzle of olive oil on top."}],"notes":["Use thick strained Greek yogurt. Thinner yogurt can be drained in a cloth-lined sieve in the fridge for 2 hours.","It keeps for 3 days in the fridge, and the garlic grows stronger as it sits."],"tags":["dip","yogurt","cucumber","no-cook"],"nutritionPerServingEstimate":{"kcal":110,"protein":6,"fat":8,"carbs":4,"fiber":0,"sugar":3,"sodium":20},"image":null,"updated":"2026-11-06"},{"slug":"vegetable-frittata","url":"https://cuisine.recipes/recipes/vegetable-frittata","title":"Vegetable frittata","summary":"A thick, golden Italian omelette packed with soft onion, red pepper, courgette and spinach, set gently in the oven and served in wedges.","cuisine":"Italian","course":"main","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":15,"cookMinutes":35,"restMinutes":5,"totalMinutes":55,"difficulty":"easy","equipment":["24 cm ovenproof non-stick frying pan","Mixing bowl","Whisk","Spatula","Chopping board"],"ingredients":[{"qty":2,"unit":"tbsp","item":"olive oil"},{"qty":1,"unit":"","item":"onion","note":"thinly sliced"},{"qty":1,"unit":"","item":"red pepper","note":"seeded and sliced"},{"qty":1,"unit":"","item":"courgette","note":"halved lengthways and sliced"},{"qty":2,"unit":"clove","item":"garlic","note":"finely chopped"},{"qty":100,"unit":"g","item":"baby spinach"},{"qty":8,"unit":"","item":"eggs"},{"qty":50,"unit":"g","item":"parmesan","note":"or a vegetarian hard cheese, finely grated"},{"qty":10,"unit":"g","item":"basil leaves","note":"torn"},{"qty":null,"unit":"","item":"salt and black pepper"}],"steps":[{"text":"Heat the oven to 180°C."},{"text":"Warm the oil in a 24 cm ovenproof non-stick frying pan over medium heat and cook the onion until soft and lightly golden.","timerMinutes":8},{"text":"Add the pepper and courgette with a pinch of salt and cook, stirring now and then, until tender and lightly browned.","timerMinutes":8},{"text":"Stir in the garlic, then add the spinach and toss until it has wilted.","timerMinutes":2},{"text":"Beat the eggs in a bowl with most of the cheese, the basil, a good pinch of salt and plenty of pepper."},{"text":"Spread the vegetables evenly over the pan and pour in the egg mixture."},{"text":"Cook over medium-low heat without stirring until the edges have set.","timerMinutes":4},{"text":"Scatter the remaining cheese over the top and move the pan to the oven."},{"text":"Bake until the centre is just set and only trembles slightly when the pan is shaken.","timerMinutes":13},{"text":"Leave it to settle in the pan, then run a spatula around the edge and slide it onto a board.","timerMinutes":5},{"text":"Cut into wedges and serve warm or at room temperature."}],"notes":["Cook the vegetables until any liquid has evaporated before the eggs go in, or the frittata will be watery.","Take it out while the centre still wobbles a little. It firms up as it rests and stays tender.","Leftovers keep for 2 days in the fridge and make a good packed lunch, cold or at room temperature."],"tags":["eggs","vegetables","brunch","weeknight"],"nutritionPerServingEstimate":{"kcal":300,"protein":19,"fat":20,"carbs":10,"fiber":3,"sugar":5,"sodium":370},"image":null,"updated":"2026-11-06"},{"slug":"vichyssoise","url":"https://cuisine.recipes/recipes/vichyssoise","title":"Vichyssoise","summary":"A silky, chilled soup of slowly sweated leeks, potato and stock, blended with cream and milk and served cold with chopped chives.","cuisine":"French","course":"soup","diet":["gluten-free"],"servings":6,"yield":null,"prepMinutes":20,"cookMinutes":40,"restMinutes":240,"totalMinutes":300,"difficulty":"easy","equipment":["Large saucepan with lid","Blender","Fine sieve"],"ingredients":[{"qty":500,"unit":"g","item":"leeks, white and pale green parts only","note":"from about 4 leeks, thinly sliced"},{"qty":1,"unit":"","item":"small onion","note":"thinly sliced"},{"qty":40,"unit":"g","item":"butter"},{"qty":300,"unit":"g","item":"floury potatoes","note":"peeled and diced"},{"qty":1,"unit":"l","item":"chicken stock"},{"qty":200,"unit":"ml","item":"whole milk"},{"qty":200,"unit":"ml","item":"double cream"},{"qty":2,"unit":"tbsp","item":"chives","note":"finely snipped"},{"qty":null,"unit":"","item":"salt and white pepper"}],"steps":[{"text":"Wash the sliced leeks in a bowl of cold water, lifting them out so the grit stays behind, and drain well."},{"text":"Melt the butter in a large saucepan over low heat and add the leeks, onion and a pinch of salt."},{"text":"Cover and sweat gently, stirring now and then, until very soft and still pale. Do not let them brown.","timerMinutes":15},{"text":"Add the potatoes and stock and bring to the boil."},{"text":"Simmer until the potatoes are soft enough to fall apart when pressed.","timerMinutes":20},{"text":"Blend in batches until completely smooth.","timerMinutes":3},{"text":"Push the soup through a fine sieve into a bowl for a really silky texture."},{"text":"Stir in the milk and cream and season with salt and white pepper."},{"text":"Cool, then cover and chill until very cold.","timerMinutes":240},{"text":"Taste again before serving, as cold soup needs more salt. Ladle into chilled bowls and scatter with chives."}],"notes":["Keep the leeks pale. Any browning shows up as flecks and dulls the colour.","Served hot, it makes a lovely creamy leek and potato soup.","Use vegetable stock for a vegetarian version. Thin with a little cold milk if it thickens in the fridge."],"tags":["soup","chilled","summer","leeks"],"nutritionPerServingEstimate":{"kcal":380,"protein":8,"fat":25,"carbs":31,"fiber":3,"sugar":10,"sodium":330},"image":null,"updated":"2026-11-06"},{"slug":"victoria-sponge","url":"https://cuisine.recipes/recipes/victoria-sponge","title":"Victoria sponge","summary":"Two light, golden butter sponges sandwiched with vanilla buttercream and raspberry jam, finished with a dusting of caster sugar.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":10,"yield":"1 cake, 20 cm (10 slices)","prepMinutes":30,"cookMinutes":22,"restMinutes":60,"totalMinutes":112,"difficulty":"easy","equipment":["Two 20 cm sandwich tins","Baking paper","Electric hand mixer","Mixing bowls","Sieve","Wire rack","Palette knife"],"ingredients":[{"qty":200,"unit":"g","item":"unsalted butter","note":"soft at room temperature"},{"qty":200,"unit":"g","item":"caster sugar"},{"qty":4,"unit":"","item":"eggs","note":"medium, at room temperature"},{"qty":200,"unit":"g","item":"self-raising flour"},{"qty":1,"unit":"tsp","item":"baking powder"},{"qty":1,"unit":"tbsp","item":"milk"},{"qty":80,"unit":"g","item":"unsalted butter","note":"soft, for the buttercream"},{"qty":160,"unit":"g","item":"icing sugar","note":"sifted"},{"qty":1,"unit":"tsp","item":"vanilla extract"},{"qty":150,"unit":"g","item":"raspberry jam"},{"qty":1,"unit":"tbsp","item":"caster sugar","note":"for dusting"}],"steps":[{"text":"Heat the oven to 180°C. Grease the sandwich tins and line the bases with circles of baking paper."},{"text":"Beat the 200 g butter with the caster sugar until very pale and fluffy, about 4 minutes with an electric mixer."},{"text":"Beat in the eggs one at a time, adding a spoonful of the flour if the mixture starts to look curdled."},{"text":"Sift in the remaining flour with the baking powder and fold gently until smooth, then stir in the milk."},{"text":"Divide the batter evenly between the tins and smooth the tops."},{"text":"Bake side by side until golden, springy when pressed lightly and just shrinking from the sides of the tins.","timerMinutes":22},{"text":"Leave in the tins for a few minutes, then turn out onto a wire rack and peel off the paper.","timerMinutes":5},{"text":"Leave the sponges to cool completely.","timerMinutes":55},{"text":"Beat the 80 g butter until soft, then gradually beat in the icing sugar and vanilla until pale and smooth."},{"text":"Set one sponge top side down on a plate and spread it with the buttercream."},{"text":"Spread the jam over the buttercream."},{"text":"Lay the second sponge on top, top side up, and dust with caster sugar just before serving."}],"notes":["A traditional way to keep the balance right is to weigh the eggs in their shells and use the same weight each of butter, sugar and flour.","For a cream filling, swap the buttercream for 150 ml double cream whipped to soft peaks, and serve the cake the same day."],"tags":["cake","afternoon tea","celebration"],"nutritionPerServingEstimate":{"kcal":490,"protein":5,"fat":25,"carbs":63,"fiber":1,"sugar":44,"sodium":330},"image":null,"updated":"2026-11-06"},{"slug":"waffles","url":"https://cuisine.recipes/recipes/waffles","title":"Waffles","summary":"Crisp, golden waffles with light, fluffy centres, made with melted butter and whipped egg whites folded into a simple milk batter.","cuisine":"American","course":"breakfast","diet":["vegetarian"],"servings":4,"yield":"8 waffles","prepMinutes":15,"cookMinutes":24,"restMinutes":0,"totalMinutes":39,"difficulty":"easy","equipment":["Waffle iron","Large mixing bowl","Clean mixing bowl","Jug","Whisk","Spatula","Ladle","Wire rack","Baking tray"],"ingredients":[{"qty":250,"unit":"g","item":"plain flour"},{"qty":2,"unit":"tsp","item":"baking powder"},{"qty":25,"unit":"g","item":"caster sugar"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":2,"unit":"","item":"eggs","note":"large"},{"qty":400,"unit":"ml","item":"whole milk"},{"qty":100,"unit":"g","item":"unsalted butter","note":"melted and slightly cooled, plus extra for the iron"},{"qty":1,"unit":"tsp","item":"vanilla extract"}],"steps":[{"text":"Heat the waffle iron. Heat the oven to 100°C and put a wire rack on a baking tray inside to keep the waffles warm."},{"text":"Whisk the flour, baking powder, sugar and salt together in a large bowl."},{"text":"Separate the eggs, dropping the whites into a clean bowl and the yolks into a jug."},{"text":"Whisk the milk, melted butter and vanilla into the yolks."},{"text":"Pour the wet mixture into the dry and whisk briefly into a thick batter. A few small lumps are fine."},{"text":"Whisk the egg whites until they form soft peaks that just flop over at the tip."},{"text":"Fold the whites into the batter in two additions with a spatula, keeping in as much air as you can."},{"text":"Brush the hot iron with a little butter and ladle in enough batter to cover about three quarters of the plates."},{"text":"Close the lid and cook until the steam slows right down and the waffle is crisp and deep golden.","timerMinutes":5},{"text":"Move the waffle to the rack in the oven and cook the rest of the batter the same way.","timerMinutes":15},{"text":"Serve hot with butter and maple syrup, or with fresh fruit and yogurt."}],"notes":["Do not stack the cooked waffles. Trapped steam softens them, so keep them in a single layer on the rack.","Cook times vary between irons. Most signal when they are ready, but the drop in steam is the most reliable sign.","Leftover waffles freeze well. Reheat them straight from frozen in a toaster until crisp."],"tags":["brunch","weekend","batter","breakfast"],"nutritionPerServingEstimate":{"kcal":540,"protein":13,"fat":28,"carbs":60,"fiber":2,"sugar":12,"sodium":300},"image":null,"updated":"2026-11-06"},{"slug":"waldorf-salad","url":"https://cuisine.recipes/recipes/waldorf-salad","title":"Waldorf salad","summary":"Crisp apples, celery, grapes and toasted walnuts in a light lemony mayonnaise and yogurt dressing, served on a bed of crunchy lettuce leaves.","cuisine":"American","course":"salad","diet":["vegetarian","gluten-free"],"servings":4,"yield":null,"prepMinutes":20,"cookMinutes":6,"restMinutes":0,"totalMinutes":26,"difficulty":"easy","equipment":["Small frying pan","Large mixing bowl","Small bowl","Serving platter"],"ingredients":[{"qty":75,"unit":"g","item":"walnut halves"},{"qty":75,"unit":"g","item":"mayonnaise"},{"qty":50,"unit":"g","item":"plain yogurt"},{"qty":1,"unit":"tbsp","item":"lemon juice"},{"qty":2,"unit":"","item":"crisp eating apples","note":"red-skinned, cored and cut into 1.5 cm cubes"},{"qty":3,"unit":"","item":"celery sticks","note":"sliced"},{"qty":150,"unit":"g","item":"red or green grapes","note":"halved"},{"qty":1,"unit":"","item":"small head of romaine or 2 little gem lettuces","note":"leaves separated"},{"qty":null,"unit":"","item":"salt and black pepper","note":"to taste"}],"steps":[{"text":"Toast the walnuts in a dry frying pan over medium heat, shaking the pan often, until fragrant and a shade darker.","timerMinutes":5},{"text":"Tip them onto a board, leave to cool, then chop roughly."},{"text":"In a small bowl, whisk the mayonnaise, yogurt and lemon juice with a pinch of salt and some pepper."},{"text":"Put the apple cubes in a large bowl and toss them straight away with a spoonful of the dressing so they do not brown."},{"text":"Add the celery and grapes and the rest of the dressing, and fold together until everything is lightly coated."},{"text":"Fold in most of the walnuts."},{"text":"Arrange the lettuce leaves on a platter and spoon the salad over them."},{"text":"Scatter over the remaining walnuts and serve while the apples are still crisp."}],"notes":["The original salad from the 1890s was just apples, celery and mayonnaise. Walnuts arrived later, and grapes later still.","Use a sweet-sharp, crunchy apple. Leaving the red skin on adds colour.","Make it no more than an hour or two ahead and keep it chilled, adding the walnuts just before serving so they stay crunchy."],"tags":["apples","nuts","no-cook","lunch"],"nutritionPerServingEstimate":{"kcal":330,"protein":5,"fat":27,"carbs":23,"fiber":5,"sugar":16,"sodium":150},"image":null,"updated":"2026-11-06"},{"slug":"welsh-cakes","url":"https://cuisine.recipes/recipes/welsh-cakes","title":"Welsh cakes","summary":"Small, lightly spiced griddle cakes studded with currants, cooked on a hot bakestone until golden and dusted with caster sugar while warm.","cuisine":"Welsh","course":"baking","diet":["vegetarian"],"servings":16,"yield":"about 16 cakes","prepMinutes":15,"cookMinutes":25,"restMinutes":0,"totalMinutes":40,"difficulty":"easy","equipment":["Large mixing bowl","Rolling pin","6 cm fluted cutter","Bakestone, griddle or heavy frying pan","Palette knife","Wire rack"],"ingredients":[{"qty":225,"unit":"g","item":"self-raising flour","note":"plus extra for dusting"},{"qty":85,"unit":"g","item":"caster sugar","note":"plus extra for dusting"},{"qty":0.5,"unit":"tsp","item":"mixed spice"},{"qty":1,"unit":"pinch","item":"salt"},{"qty":100,"unit":"g","item":"salted butter","note":"cold, cubed, plus a little for the pan"},{"qty":50,"unit":"g","item":"currants"},{"qty":1,"unit":"","item":"egg","note":"beaten"},{"qty":1,"unit":"tbsp","item":"whole milk","note":"if needed"}],"steps":[{"text":"Mix the flour, sugar, mixed spice and salt in a large bowl."},{"text":"Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs."},{"text":"Stir in the currants."},{"text":"Add the egg and mix with a knife into a firm dough, like shortcrust pastry, adding a splash of milk only if it will not come together."},{"text":"Roll the dough out on a lightly floured surface to about 5 mm thick."},{"text":"Cut out rounds with a 6 cm fluted cutter, then press the trimmings together and cut more."},{"text":"Heat a bakestone or heavy frying pan over medium-low heat and rub it lightly with butter."},{"text":"Cook a batch of cakes until golden brown underneath and starting to puff slightly.","timerMinutes":3},{"text":"Turn them over and cook until the second side is golden and the edges no longer look raw.","timerMinutes":3},{"text":"Cook the remaining cakes the same way, keeping the heat moderate so they cook through before they darken.","timerMinutes":18},{"text":"Dust the warm cakes with caster sugar and serve warm or cold."}],"notes":["Test the heat with one cake first. If it browns in under 2 minutes, turn the heat down or the centres will be doughy.","Many Welsh cooks use half butter and half lard, which gives a shorter, more crumbly texture.","They keep for up to a week in an airtight tin. Split and sandwiched with jam, they are known as jam splits."],"tags":["teatime","griddle","currants","st davids day"],"nutritionPerServingEstimate":{"kcal":140,"protein":2,"fat":6,"carbs":19,"fiber":1,"sugar":8,"sodium":230},"image":null,"updated":"2026-11-06"},{"slug":"welsh-rarebit","url":"https://cuisine.recipes/recipes/welsh-rarebit","title":"Welsh rarebit","summary":"A thick sauce of mature cheddar, ale, mustard and Worcestershire sauce spread on toast and grilled until bubbling and browned.","cuisine":"Welsh","course":"snack","diet":[],"servings":4,"yield":null,"prepMinutes":10,"cookMinutes":15,"restMinutes":0,"totalMinutes":25,"difficulty":"easy","equipment":["Small saucepan","Whisk","Wooden spoon","Baking tray"],"ingredients":[{"qty":4,"unit":"slice","item":"thick crusty bread"},{"qty":25,"unit":"g","item":"butter"},{"qty":25,"unit":"g","item":"plain flour"},{"qty":150,"unit":"ml","item":"ale or stout"},{"qty":225,"unit":"g","item":"mature cheddar","note":"grated"},{"qty":1,"unit":"tsp","item":"English mustard powder"},{"qty":2,"unit":"tsp","item":"Worcestershire sauce","note":"plus extra to serve"},{"qty":1,"unit":"pinch","item":"cayenne pepper"},{"qty":1,"unit":"","item":"egg yolk"},{"qty":null,"unit":"","item":"black pepper"}],"steps":[{"text":"Heat the grill to high. Toast the bread on both sides and set it on a baking tray.","timerMinutes":3},{"text":"Melt the butter in a small saucepan over medium heat, stir in the flour and cook for a minute.","timerMinutes":1},{"text":"Gradually whisk in the ale and cook, stirring, until very thick and smooth.","timerMinutes":2},{"text":"Turn the heat to low and add the cheese a handful at a time, stirring until melted. Do not let it boil, or it turns stringy.","timerMinutes":3},{"text":"Take the pan off the heat and stir in the mustard powder, Worcestershire sauce, cayenne and a little black pepper."},{"text":"Let it cool for a couple of minutes, then beat in the egg yolk.","timerMinutes":2},{"text":"Spread the mixture thickly over the toast, right to the edges so the crusts do not burn."},{"text":"Grill until bubbling and browned in patches.","timerMinutes":3},{"text":"Serve straight away, with an extra splash of Worcestershire sauce if you like."}],"notes":["Ale or stout gives a deep, savoury flavour. Milk makes a milder, creamier rarebit.","The cheese mixture keeps in the fridge for 3 days. It firms up as it chills and can be spread cold on toast and grilled.","Topped with a poached egg, it is known as buck rarebit."],"tags":["cheese","toast","quick","pub classic"],"nutritionPerServingEstimate":{"kcal":440,"protein":19,"fat":27,"carbs":28,"fiber":1,"sugar":3,"sodium":610},"image":null,"updated":"2026-11-06"},{"slug":"white-sandwich-loaf","url":"https://cuisine.recipes/recipes/white-sandwich-loaf","title":"White sandwich loaf","summary":"A soft, fine-crumbed white loaf enriched with milk and butter, baked in a tin for neat slices that suit sandwiches and toast.","cuisine":"British","course":"baking","diet":["vegetarian"],"servings":12,"yield":"1 loaf (12 slices)","prepMinutes":25,"cookMinutes":35,"restMinutes":185,"totalMinutes":245,"difficulty":"medium","equipment":["Large mixing bowl","900 g (2 lb) loaf tin","Wire rack"],"ingredients":[{"qty":500,"unit":"g","item":"strong white bread flour","note":"plus extra for dusting"},{"qty":7,"unit":"g","item":"fast-action dried yeast","note":"1 sachet"},{"qty":1,"unit":"tbsp","item":"caster sugar"},{"qty":10,"unit":"g","item":"salt"},{"qty":25,"unit":"g","item":"unsalted butter","note":"soft, plus extra for the tin"},{"qty":150,"unit":"ml","item":"whole milk","note":"lukewarm"},{"qty":160,"unit":"ml","item":"water","note":"lukewarm"}],"steps":[{"text":"Mix the flour, yeast, sugar and salt in a large bowl, keeping the yeast and salt apart at first."},{"text":"Rub in the butter, then add the milk and water and mix to a rough, slightly sticky dough."},{"text":"Tip onto a lightly floured surface and knead for about 10 minutes, until smooth, springy and able to stretch thin without tearing."},{"text":"Put the dough in a lightly oiled bowl, cover and leave somewhere warm until doubled in size.","timerMinutes":75},{"text":"Grease the loaf tin with butter."},{"text":"Turn the dough out and pat it into a rectangle with its short side the same length as the tin."},{"text":"Roll it up tightly from a short side into a log and pinch the seam to seal."},{"text":"Set it in the tin seam side down, cover, and leave until it has risen about 2 cm above the rim, heating the oven to 200°C meanwhile.","timerMinutes":50},{"text":"Bake until risen and deep golden brown.","timerMinutes":30},{"text":"Turn the loaf out and tap the base. If it does not sound hollow, return it to the oven without the tin.","timerMinutes":5},{"text":"Cool completely on a wire rack before slicing.","timerMinutes":60}],"notes":["Milk and butter give a soft, close crumb that slices thinly and toasts evenly.","Slicing while the loaf is warm squashes the crumb and lets moisture escape, so it goes stale sooner."],"tags":["bread","yeast","sandwich","toast"],"nutritionPerServingEstimate":{"kcal":180,"protein":6,"fat":3,"carbs":32,"fiber":1,"sugar":2,"sodium":10},"image":null,"updated":"2026-11-06"},{"slug":"yakitori","url":"https://cuisine.recipes/recipes/yakitori","title":"Yakitori","summary":"Bite-sized chicken thigh and spring onion skewers grilled over high heat and brushed with a sweet, reduced soy and mirin tare.","cuisine":"Japanese","course":"main","diet":["dairy-free"],"servings":4,"yield":null,"prepMinutes":25,"cookMinutes":25,"restMinutes":30,"totalMinutes":80,"difficulty":"easy","equipment":["12 bamboo skewers","Barbecue or overhead grill","Small saucepan","Pastry brush","Foil-lined baking tray"],"ingredients":[{"qty":700,"unit":"g","item":"chicken thighs","note":"boneless, skin on"},{"qty":6,"unit":"","item":"thick spring onions","note":"white and pale green parts, or 2 Japanese negi"},{"qty":80,"unit":"ml","item":"soy sauce","note":"about two thirds is brushed on"},{"qty":80,"unit":"ml","item":"mirin"},{"qty":40,"unit":"ml","item":"sake"},{"qty":20,"unit":"g","item":"sugar"},{"qty":null,"unit":"","item":"shichimi togarashi","note":"to serve, optional"}],"steps":[{"text":"Soak the bamboo skewers in water so they do not burn on the grill.","timerMinutes":30},{"text":"Put the soy sauce, mirin, sake and sugar in a small saucepan and bring to the boil."},{"text":"Simmer until reduced by about a third and slightly syrupy, then take the tare off the heat.","timerMinutes":10},{"text":"Cut the chicken into 3 cm pieces, keeping the skin on, and cut the spring onions into 3 cm lengths."},{"text":"Thread the chicken onto the skewers, slipping a piece of spring onion between every second piece, and pack them snugly."},{"text":"Heat the grill to high, or light the barbecue and wait until the coals glow under a coat of white ash."},{"text":"Grill the skewers, turning every couple of minutes, until the chicken is lightly charred and almost cooked through.","timerMinutes":8},{"text":"Brush the skewers all over with tare and grill for a minute on each side so it caramelises.","timerMinutes":2},{"text":"Brush and grill twice more, until the chicken is glossy and dark at the edges and the juices run clear.","timerMinutes":4},{"text":"Give the skewers a final brush of tare and serve hot, with shichimi for sprinkling."}],"notes":["For the salted version, shio, season the skewers with fine salt before grilling and skip the tare.","Keep the tare you brush on separate from any you serve at the table, since the brush touches raw chicken. Leftover tare keeps for a month in the fridge."],"tags":["chicken","skewers","grilling","barbecue"],"nutritionPerServingEstimate":{"kcal":480,"protein":31,"fat":29,"carbs":16,"fiber":1,"sugar":13,"sodium":1120},"image":null,"updated":"2026-11-06"},{"slug":"yorkshire-puddings","url":"https://cuisine.recipes/recipes/yorkshire-puddings","title":"Yorkshire puddings","summary":"Tall, crisp batter puddings with soft, hollow centres, baked in smoking hot fat to serve with roast beef and plenty of gravy.","cuisine":"British","course":"side","diet":["vegetarian"],"servings":6,"yield":"12 puddings","prepMinutes":10,"cookMinutes":30,"restMinutes":30,"totalMinutes":70,"difficulty":"easy","equipment":["12-hole deep muffin tin","Large jug","Whisk"],"ingredients":[{"qty":140,"unit":"g","item":"plain flour"},{"qty":0.5,"unit":"tsp","item":"salt"},{"qty":4,"unit":"","item":"eggs"},{"qty":200,"unit":"ml","item":"whole milk"},{"qty":4,"unit":"tbsp","item":"sunflower oil or beef dripping"}],"steps":[{"text":"Put the flour and salt in a large jug and make a well in the middle."},{"text":"Crack the eggs into the well and whisk, gradually drawing in the flour, to make a smooth, thick paste."},{"text":"Whisk in the milk a little at a time until the batter is smooth and about as thick as single cream."},{"text":"Leave the batter to rest at room temperature.","timerMinutes":30},{"text":"Heat the oven to 230°C."},{"text":"Put 1 teaspoon of oil into each hole of the muffin tin and heat in the oven until the fat is very hot and just smoking.","timerMinutes":10},{"text":"Whisk the batter once more. Working quickly, pour it into the hot tin, filling each hole about halfway. It should sizzle."},{"text":"Bake without opening the oven door until well risen, crisp and deep golden.","timerMinutes":20},{"text":"Serve straight away, while they are at their crispest."}],"notes":["A handy rule: equal volumes of eggs, flour and milk, measured one after another in the same jug.","Keep the oven door shut while they bake. A blast of cool air can make them sink.","They freeze well once cooled. Reheat from frozen at 200°C for 5 minutes."],"tags":["sunday lunch","batter","roast dinner","side"],"nutritionPerServingEstimate":{"kcal":200,"protein":8,"fat":10,"carbs":20,"fiber":1,"sugar":2,"sodium":60},"image":null,"updated":"2026-11-06"}]}