Source: bbcgoodfood.com · Collected: Dec 2021 · Format: CSV
Description
Dive into a world of flavors and innovation with our meticulously curated BBC Food Recipes dataset. This dataset provides detailed information on an extensive array of recipes featured on BBC Food, making it a treasure trove for data scientists, food bloggers, and developers building recipe apps.
With thousands of recipes spanning various cuisines and dietary requirements, this dataset is perfect for:
For additional culinary insights and data resources, explore the Food and Beverage Data offered by Crawl Feeds. It's an exceptional tool for enhancing recipe applications, trend analysis, and food research.
Enhance your projects with structured, high-quality recipe data from one of the most trusted sources in the culinary world. Start leveraging the BBC Food Recipes dataset to cook up innovative ideas and insights today.
Data fields
Tags
BBC Food Recipes Recipe Dataset Culinary Data Food Data Recipe Analysis Cooking Time Ingredients Dietary Information Food Trends data science Recipe Recommendation Engine Recipe App Development.Sample data preview
| total_time | cook_time | serving | crawled_at | description | title | url | nutritions_info | image | ingredients | uniq_id | source | author | prep_time | published_date | keywords | total_ratings | instructions |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PT10M | 14 | 2021-12-17 08:46:25 | Create a delicious homemade chocolate bark with our easy, versatile recipe. We've decorated it using salty pretzel pieces and crunchy honeycomb | Easy chocolate bark | https://www.bbcgoodfood.com/recipes/easy-chocolate-bark | calories:116 calories | fatContent:7 grams fat | saturatedFatContent:4 grams saturated fat | carbohydrateContent:10 grams carbohydrates | sugarContent:6 grams sugar | fiberContent:2 grams fiber | proteinContent:2 grams protein | sodiumContent:0.13 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/chocolate-bark-a9135be.jpg | 200g dark chocolate , chopped|2 tbsp chocolate chips|small handful pretzel pieces|2 tbsp honeycomb pieces | 6619d1f2-7c2c-5ab0-85f8-b8a1c190915e | BBC Good Food | Good Food team | PT10M | 2020-02-17T15:47:46+00:00 | bark, BBC Good Food team, Chocolate, Dessert, Easy, Indulgent, Treat | 5 ratings | Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. | Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). | |
| PT55M | PT30M | 2 | 2021-12-17 01:49:12 | Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce | Venison steaks with stroganoff sauce & shoestring fries | https://www.bbcgoodfood.com/recipes/venison-steaks-stroganoff-sauce-shoestring-fries | calories:719 calories | fatContent:33 grams fat | saturatedFatContent:14 grams saturated fat | carbohydrateContent:53 grams carbohydrates | sugarContent:5 grams sugar | fiberContent:8 grams fiber | proteinContent:52 grams protein | sodiumContent:0.9 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1098495_11-319e3ec.jpg | sunflower oil , for frying|2 large potatoes , cut into skinny chips|2 venison steaks (about 175g/6oz each)|2 tbsp butter|1 small onion , chopped|1 garlic clove , chopped|250g chestnut mushroom , sliced|1 tsp smoked paprika|1 tsp tomato purée|1 tsp plain flour|2 tbsp brandy (optional)|200ml beef stock|4 tbsp soured cream|small handful parsley , chopped | dc28ef65-01aa-527a-972d-0f959319e6ae | BBC Good Food | James Martin | PT25M | 2012-10-09T04:20:39+00:00 | 2 of 5-a-day, Autumnal, Deer, Fibre, Five a day, Folate, Friday night, Game birds, Game meat, Game season, In season, Indulgent, Iron, James Martin, Steak and chips, Steak and fries, Supper for two, Venison steaks | 24 ratings | To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated. | Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot. | Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison. | Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil. | Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side. |
| PT30M | PT20M | 4 | 2021-12-17 02:50:12 | A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up | Mexican chicken & wild rice soup | https://www.bbcgoodfood.com/recipes/mexican-chicken-wild-rice-soup | calories:347 calories | fatContent:7 grams fat | saturatedFatContent:1 grams saturated fat | carbohydrateContent:45 grams carbohydrates | sugarContent:5 grams sugar | fiberContent:5 grams fiber | proteinContent:29 grams protein | sodiumContent:0.48 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-684514_11-38b4c34.jpg | 1 tsp olive oil|1 onion , finely chopped|1 green pepper , diced|200g sweetcorn , frozen or from a can|1-2 tbsp chipotle paste (we used Discovery)|250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)|400g can black beans in water, rinsed and drained|1.3l low-sodium chicken stock|2 cooked skinless chicken breasts , shredded|small bunch coriander , chopped|low-fat soured cream and reduced fat guacamole, to serve, if you like | f27090fa-5eaa-5472-8748-4954aa1ec802 | BBC Good Food | Good Food team | PT10M | 2011-06-14T01:36:59+00:00 | Josh Eagleton, 10-30 minutes, 30-60 minutes, 4 servings, 400 kcal or less, BBC Good Food Magazine July, Black bean, Black beans, Broth, Chicken breast, Chicken breasts, Chicken stock, Chipotle paste, Coriander, Diner, Dinner, Good Food, Good for you, Green pepper, Green peppers, Healthy low fat, Mains, Mexican, Olive oil, Onion, Onions, Quick, Soup, Soured cream, Starter, Summer, Super, Supper, Sweetcorn, Wild rice | 13 ratings | Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins. | Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls. | Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like. |
| 2021-12-17 12:17:12 | Whether you have Easter eggs to use up or want to create a cocoa-filled ode to the season of chocolate, we have cakes, desserts and bakes to fit the bill... | Easter chocolate recipes | https://www.bbcgoodfood.com/recipes/collection/easter-chocolate-recipes | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/sweet-shop-bark-9e876d0.jpg | E|a|s|t|e|r| |c|h|o|c|o|l|a|t|e| |r|e|c|i|p|e|s | 582546b3-cd5a-53e9-9669-73bfdfedf443 | BBC Good Food | Good Food team | 2017-04-10T13:25:48+00:00 | Chocolate, Dark chocolate, easter chocolate, White chocolate | 6 ratings | ||||||
| PT45M | PT45M | 12 | 2021-12-17 09:58:23 | Tiny, tasty canapés - a perfect party treat | Tomato & feta pesto bites | https://www.bbcgoodfood.com/recipes/tomato-feta-pesto-bites | calories:271 calories | fatContent:22 grams fat | saturatedFatContent:8 grams saturated fat | carbohydrateContent:11 grams carbohydrates | proteinContent:7 grams protein | sodiumContent:0.96 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-328104_11-01a8a0a.jpg | half a 350g pack (freeze the rest to use another time) puff pastry|25g finely grated parmesan (or vegetarian alternative)|20g pack fresh flat leaf parsley|2 tbsp pine nuts|100g feta cheese , crumbled|1 garlic clove , crushed|4 tbsp olive oil|12 small cherry tomatoes , halved|black olives , to serve | e08c89d4-d7f0-54bc-ada9-2d7b1d3ca870 | BBC Good Food | Good Food team | 2010-06-30T04:33:16+00:00 | Josh Eagleton, 30-60 minutes, 400 kcal or less, Appetizer, BBC Good Food, Canapés, Feta cheese, For a crowd, Good Food, Hors d'oeuvres, Parmesan, Parsley, Pine nut, Pine nuts, Puff pastry, Snacks, Tomato, Tomatoes | 10 ratings | Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6. | Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight. | To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps. | |
| PT50M | PT20M | 8 | 2021-12-17 01:55:24 | Seven-year-old Gaby shares her special Victoria sandwich recipe - a great cake for Mother's Day | Gaby's Victoria sandwich | https://www.bbcgoodfood.com/recipes/gabys-victoria-sandwich | calories:439 calories | fatContent:25 grams fat | saturatedFatContent:16 grams saturated fat | carbohydrateContent:55 grams carbohydrates | sugarContent:41 grams sugar | proteinContent:2 grams protein | sodiumContent:0.58 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-589502_10-747693c.jpg | 140g butter , softened|140g caster sugar|2 eggs|140g plain flour|1 tsp baking powder|1-2 tsp milk|100g butter , very soft|140g icing sugar , plus extra for dusting|2-3 tbsp strawberry or raspberry jam|hundreds and thousands , to decorate | 391b4fcf-a3d5-5a6b-9460-463571a24ff1 | BBC Good Food | Good Food team | PT30M | 2011-03-15T05:09:31+00:00 | Josh Eagleton, 30-60 minutes, 600 kcal or less, Butter cream recipe, Buttercream recipe, Easy, Easy cakes, Freezable, Good Food, Hundreds and thousands, Icing sugar, Indulgent, Mother's day, Mothers day recipes, Plain sponge cake, Raspberry jam, Reader recipe, Victoria sponge | 11 ratings | Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter and sugar together with an electric whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily. Divide between the tins and bake for 20 mins or until a skewer comes out clean. Turn the cakes out onto a wire rack and cool. | To make the filling, beat the butter until smooth, then gradually beat in icing sugar. Spread butter cream on one cake up to the edges. Spread a layer of strawberry jam on top. Put the second cake on top and squash it down so the butter cream sticks out a bit. Press hundreds and thousands onto the butter cream with a teaspoon. This is messy, so put the cake plate on a tray to catch any that escape. Dust the top with icing sugar, if you like. |
| PT40M | PT15M | 8 | 2021-12-17 00:32:12 | Work on your meringue skills to roll up this sensational dessert with tangy fruit, toasted almonds and vanilla cream filling | Cranberry meringue roulade | https://www.bbcgoodfood.com/recipes/cranberry-meringue-roulade | calories:426 calories | fatContent:22 grams fat | saturatedFatContent:13 grams saturated fat | carbohydrateContent:52 grams carbohydrates | sugarContent:51 grams sugar | fiberContent:2 grams fiber | proteinContent:5 grams protein | sodiumContent:0.1 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/december-roulade-9348311.jpg | 4 large egg whites|1 tsp lemon juice|200g white caster sugar|handful flaked almonds|icing sugar , for dusting|300g pack frozen cranberry|250ml fresh pomegranate juice (not pomegranate juice drink), or use orange juice|100g white caster sugar , plus 1-2 tbsp to taste (optional)|¼ tsp ground cinnamon|¼ tsp arrowroot mixed with 1 tsp cold water|3 tbsp icing sugar , sifted, plus extra for dusting|300ml pot double cream|170g pot Total Greek yogurt|½ tsp vanilla paste, or seeds from ½ vanilla pod | 8388c78e-1d7c-5b72-a6b8-d575b2b51154 | BBC Good Food | Jane Hornby | PT25M | 2013-11-27T13:37:07+00:00 | Christmas recipes, Cranberry recipes, gluten-free recipes, Indulgent, Jane Hornby, meringue roll, Roulade, Winter | 6 ratings | Heat oven to 180C/160C fan/gas 4. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry. | Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam. Spread the mixture into the tin, scatter with almonds, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.) | Simmer the cranberries in the pomegranate juice for 10 mins until tender. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool. | To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue. Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the cranberry sauce. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy cranberries. |
| PT15M | PT5M | Serves 4 as a starter or snack | 2021-12-17 11:28:15 | Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack | Miso soup | https://www.bbcgoodfood.com/recipes/miso-soup | calories:99 calories | fatContent:4 grams fat | saturatedFatContent:0.4 grams saturated fat | carbohydrateContent:9 grams carbohydrates | sugarContent:1 grams sugar | fiberContent:1 grams fiber | proteinContent:7 grams protein | sodiumContent:2.44 milligram of sodium | https://images.immediate.co.uk/production/volatile/sites/30/2020/08/miso_soup-e06ed98.jpg | 5g dried wakame seaweed|1l dashi (shop bought or see tip)|200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes|2 tbsp white miso paste|3 tbsp red miso paste|spring onion , finely chopped, to serve | 7aa29315-8acd-5bf9-bd49-bca8c46d1ff1 | BBC Good Food | Bonnie Chung | PT10M | 2019-10-27T10:11:41+00:00 | Bonnie Chung, Miso, Miso paste, Seaweed, Soup, Tofu, Vegan | 8 ratings | Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded. | Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed. | Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance. |
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