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{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Saffron Chicken Kebabs”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “6”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/447396/167CC89B-831B-4A09-97EC59ECF86C8C09.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “1kg/21/5lb skinless, boneless”, “chicken thighs”, “2 large pinches of saffron strands”, “1 lemon”, “½ tsp paprika”, “2 garlic cloves, finely grated”, “200g/7oz Greek yoghurt”, “2 tbsp extra virgin olive oil”, “Salt and freshly ground pepper”, “For the garlic yoghurt”, “250g/84/5oz Greek yoghurt”, “2 tbsp tahini”, “1 garlic clove, finely grated”, “Juice of 1 lemon”, “1 tbsp finely chopped flat-leaf”, “parsley” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Cut the chicken thighs into 4cm/1½in pieces and place in a large bowl.” }, { “@type”: “HowToStep”, “text”: “Using a pestle and mortar, grind the saffron to a fine powder, then tip into a small bowl. Finely grate the zest from the lemon into the bowl and add the paprika, garlic, yoghurt and extra virgin olive oil. Season generously with salt and pepper and whisk to combine. Keep the zested lemon.” }, { “@type”: “HowToStep”, “text”: “Add the chicken pieces to the bowl and mix well to coat. Cover the bowl and place in the fridge to marinate for 2 hours.” }, { “@type”: “HowToStep”, “text”: “For the garlic yoghurt, mix all the ingredients together in a bowl until smoothly combined. Transfer to a serving bowl, cover and refrigerate until needed.” }, { “@type”: “HowToStep”, “text”: “To cook, quarter the zested lemon and slice each quarter thinly. Thread the chicken pieces and lemon slices alternately on to 6 long metal skewers.” }, { “@type”: “HowToStep”, “text”: “Place the chicken skewers on the barbecue and cook for around 4-5 minutes on each side, turning them regularly.” }, { “@type”: “HowToStep”, “text”: “Place the chicken kebabs on a serving platter and serve, with the garlic yoghurt alongside.” } ] }

{ “@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.” } ] }