Author: Arun Kumar

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Creamy Kale Slaw With Hazelnuts”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “6”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/447396/02A55DFF-D8B8-46F7-AB5BAE59D61541CB.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “250g/84/5oz bunch of curly”, “kale, stems removed”, “3 tbsp white wine vinegar”, “1/4 red cabbage (150g/5oz)”, “1/4 white cabbage (150g/5oz)”, “2 large carrots”, “1 large red onion, halved and”, “thinly sliced”, “Large handful of flat-leaf parsley,”, “roughly chopped”, “Large handful of dill, roughly”, “chopped”, “100g/3½oz toasted hazelnuts,”, “roughly chopped”, “Salt and freshly ground pepper”, “For the dressing”, “100ml/3½fl oz soured cr”, “100ml/3½fl oz natural yoghurt”, “2 tsp Dijon mustard”, “2 tbsp extra virgin olive oil”, “Juice of 1 lemon” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Shred the kale leaves and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the leaves with your hands for a few minutes to tenderise the kale.” }, { “@type”: “HowToStep”, “text”: “Finely shred the cabbages and immerse in a bowl of iced water to crisp up for 5 minutes or so.” }, { “@type”: “HowToStep”, “text”: “Cut the carrots into fine julienne strips and add to the kale with the sliced onion and chopped herbs.” }, { “@type”: “HowToStep”, “text”: “Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other vegetables.” }, { “@type”: “HowToStep”, “text”: “For the dressing, put all the ingredients in a bowl and season with salt and pepper, then whisk together to combine.” }, { “@type”: “HowToStep”, “text”: “Pour the dressing over the kale slaw and mix well until everything is evenly coated. Add ¾ of the toasted hazelnuts and mix through.” }, { “@type”: “HowToStep”, “text”: “Transfer the slaw to a serving bowl, scatter over the remaining toasted hazelnuts and serve.” } ] }

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mackerel Niçoise Salad”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “2”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/447396/0C64D1F8-0ED9-4195-BC9868EC258FDEA9.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “4 mackerel fillets, skin on (around 150g/5oz each), pin-boned”, “1 tbsp extra virgin olive oil”, “250g/84/5oz Jersey Royal (or”, “Pink Fir) potatoes”, “2 large free-range eggs”, “80g/24/5oz green beans,”, “trimmed and halved”, “1 Little Gem lettuce, trimmed and”, “leaves separated”, “1⁄4 radicchio, leaves separated”, “and roughly torn”, “8 cherry tomatoes, halved”, “8 Kalamata olives, pitted”, “Salt and freshly ground pepper”, “For the dressing”, “½ tsp wholegrain mustard”, “½ tsp Dijon mustard”, “2 tsp baby capers”, “2 tbsp white wine vinegar”, “4 tbsp extra virgin olive oil”, “2 tbsp chopped flat-leaf parsley” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Lay the mackerel fillets flesh-side up on a tray, season with salt and pepper and trickle over the extra virgin olive oil. Place in the fridge until needed.” }, { “@type”: “HowToStep”, “text”: “Put the potatoes in a small pan of water. Season with salt and bring to the boil over a high heat. Reduce the heat and simmer for 10 minutes or until the potatoes are tender.” }, { “@type”: “HowToStep”, “text”: “At the same time, bring another pan of water to the boil and have a bowl of iced water ready. Gently lower the eggs into the boiling water and cook for 5 minutes, then add the green beans and cook for a further 1 minute. Remove the eggs and beans from the pan and pop both into the iced water to cool quickly At the same time, bring another pan of water to the boil and have a bowl of iced water ready. Gently lower the eggs into the boiling water and cook for 5 minutes, then add the green beans and cook for a further 1 minute. Remove the eggs and beans from the pan and pop both into the iced water to cool quickly.” }, { “@type”: “HowToStep”, “text”: “Leave the eggs for 2 minutes, then take out and remove the shells. Drain the beans. Set aside.” }, { “@type”: “HowToStep”, “text”: “Drain the potatoes as soon as they are cooked, then cut them in half. Place on a hot barbecue to crisp up and char for 5-6 minutes, turning as necessary.” }, { “@type”: “HowToStep”, “text”: “To make the dressing, put all the ingredients in a small bowl and season with salt and pepper, then whisk together to combine.” }, { “@type”: “HowToStep”, “text”: “Distribute the Little Gem and radicchio over 2 serving plates and arrange the green beans, cherry tomatoes and olives on top. Halve the boiled eggs and add to the plates with the barbecued potatoes.” }, { “@type”: “HowToStep”, “text”: “Lay the mackerel fillets, skin-side down, on the hot barbecue and cook for 1-2 minutes, until the skin is crispy. Turn and cook on the other side.” }, { “@type”: “HowToStep”, “text”: “Remove the mackerel fillets from the barbecue and lay them on top of the salad. Spoon on the dressing, tuck in and enjoy.” } ] }