ostephens / bbc_food_recipes

BBC Food Recipe data

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url name recipe
Baked burrito
{ "properties": { "recipeInstructions": [ "\n Preheat the oven to 200C/180C Fan/Gas 4. \n ", "\n Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour.\n ", "\n Cut the turkey meat into 2\u00c2\u00bdcm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube.\n ", "\n Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir.\n ", "\n Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely.\n ", "\n Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over.\n ", "\n Serve each burritos with a tablespoon of yoghurt on the side for dipping.\n " ], "ingredients": [ " 1 small onion", " oil, for cooking", " 600g/1lb 5oz skinless, boneless turkey breast or thigh", " 3 tsp Mexican seasoning, such as mild taco seasoning", " 2 tomatoes, halved", " 200g tin of sweetcorn, drained", " 200g/7oz grated cheese, such as Cheddar", " 4 large soft tortilla wraps", " 4 tbsp natural yoghurt, to serve" ], "recipeYield": [ "Serves 4" ], "cookTime": [ "30 mins to 1 hour" ], "name": [ "Baked burrito" ], "description": [ "\n These baked burritos make a tasty Mexican meal with minimum fuss. If cooking with kids, get them to help with rolling up the burritos and spreading oil on the wraps before baking. Serve with guacamole or salsa.\n" ], "image": [ "http://ichef.bbci.co.uk/food/ic/food_16x9_608/recipes/baked_burrito_04690_16x9.jpg" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Spicy Asian beef in lettuce cups
{ "properties": { "recipeInstructions": [ "\n For the marinade, roughly chop the lemongrass, ginger, chilli and the stalks of the coriander, reserving the leaves for later. Add to a food processor and pulse until very finely chopped. Add the dark soy sauce and a dash of sesame oil, to taste. Slice the steak into thin strips, and add to the marinade. Leave to one side. \n ", "\n Place the noodles into a heatproof bowl and pour over enough boiling water from the kettle to cover. Leave for 4-5 minutes, or until softened. Drain the noodles and rinse with cold water to prevent further cooking. Leave to one side. In a dry hot pan, fry the sesame seeds for 2-3 minutes, or until browned all over. Set aside.\n ", "\n Heat a large frying pan over a high heat and add a little oil. Remove the strips of steak from the marinade, reserving it for later. Fry the steak strips in the hot pan for one minute on either side, adding the reserved marinade to the pan for the final minute of cooking. Set aside once cooked and sprinkle with chopped coriander. \n ", "\n In a large bowl, toss together the noodles, grated carrot and the oyster sauce, making sure that the noodles are evenly coated with the oyster sauce. Sprinkle with the toasted sesame seeds. \n ", "\n Add a generous spoonful of noodles into each of the lettuce leaves, top with a few strips of steak in each, garnish with the coriander leaves and serve.\n " ], "ingredients": [ " 3 lemongrass stalks", " 5cm/2in piece fresh root ginger, peeled", " 1 red chilli", " small bunch fresh coriander, stalks separated", " 2 tbsp dark soy sauce ", " sesame oil, to taste", " 3 x 200g/7oz sirloin steaks", " 300g/10\u00c2\u00bdoz rice glass noodles", " 2 tbsp sesame seeds", " flavourless oil, such as groundnut oil", " handful fresh coriander ", " 1 grated carrot", " \u00c2\u00bd-1 tbsp oyster sauce, to taste", " 20-25 lettuce leaves (large Little Gem or small iceberg)" ], "recipeYield": [ "Serves 4-6" ], "cookTime": [ "less than 10 mins" ], "name": [ "Spicy Asian beef in lettuce cups" ], "description": [ "\n Lemongrass, ginger, chilli and soy marinated beef strips are served in lettuce leaves, making for a fresh-tasting and good-looking dish.\n" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Monster meatball pitta
{ "properties": { "recipeInstructions": [ "\n In a large bowl, mix the mince, cumin and a little salt and pepper together well.\n ", "\n Divide the mixture into 16 even-sized pieces. Roll each piece into a ball about the size of a golf ball and set aside.\n ", "\n Heat a large frying pan, or two smaller frying pans, over a medium heat. Once hot, add a dash of oil and carefully put the meatballs in the pan. Cook for 15 minutes, or until cooked through, rolling the meatballs around from time to time to ensure even cooking on all sides.\n ", "\n Meanwhile, make the salad. Cut the tomatoes into cubes and put them in a bowl. Cut the cucumber into cubes and add to the salad bowl. Drizzle over a little oil and sprinkle with the mixed herbs. Season with a pinch of salt and pepper and toss together to make sure all the vegetables are evenly coated in oil and herbs. Set aside.\n ", "\n Mix together the yoghurt and mixed herbs and season to taste. \n ", "\n Lightly toast the pitta breads and cut open. Lay a few lettuce leaves inside each pitta. Top with four meatballs and spoon over the herby yoghurt. Serve immediately with the salad on the side. \n " ], "ingredients": [ " 500g/1lb 2oz lamb mince", " 2 tsp ground cumin", " oil, for frying", " salt and pepper", " 100g/3\u00c2\u00bdoz plain yoghurt, to serve", " 1 tsp dried mixed herbs, to serve", " 4 wholemeal pitta breads, to serve", " 1 lettuce, to serve", " 4 medium tomatoes", " 1 cucumber", " oil. for drizzling", " 1 tsp dried mixed herbs " ], "recipeYield": [ "Serves 4" ], "cookTime": [ "10 to 30 mins" ], "name": [ "Monster meatball pitta" ], "description": [ "\n Give meatballs a flavour boost with a pinch of cumin. If you are cooking with kids, get them to help with rolling the meatballs and making the herby yoghurt. \n" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Griddled salmon with fennel and pine nut salad
{ "properties": { "recipeInstructions": [ "\n For the salmon, heat a griddle pan over a high heat. Rub the salmon fillets all over with olive oil and season on both sides with salt and freshly ground black pepper. \n ", "\n When the griddle pan is hot, add the salmon fillets and grill for 4-5 minutes, turning once, or until they have golden-brown chargrill marks on both sides and are just cooked through. \n ", "\n Transfer the salmon fillets to a warm plate. Pour over the lemon juice and set aside to rest.\n ", "\n For the salad, in a large bowl, mix together the sliced fennel, fennel fronds, pine nuts and mi-cuit tomatoes until well combined. Stir in the cr\u00c3\u00a8me fra\u00c3\u00aeche, lemon juice and lemon zest and set aside.\n ", "\n For the chilli and mint dressing, mix all of the chilli and mint dressing ingredients together in a bowl until well combined. \n ", "\n To serve, divide the fennel and pine nut salad equally among four serving plates. Place a piece of griddled salmon on top of each. Drizzle over the chilli and mint dressing and garnish with a lemon wedge.\n " ], "ingredients": [ " 4 x 175g/6oz thick salmon fillets, skin and pin bones removed", " 1 tbsp olive oil", " salt and freshly ground black pepper", " \u00c2\u00bd unwaxed lemon, juice only", " 2 bulbs fennel, outer leaves removed, cut in half, finely sliced on a mandoline (green fronds reserved)", " 100g/3\u00c2\u00bdoz pine nuts, lightly toasted in a dry frying pan", " 8 mi-cuit tomatoes, chopped", " 100g/3\u00c2\u00bdoz cr\u00c3\u00a8me fra\u00c3\u00aeche", " \u00c2\u00bd unwaxed lemon, juice only, plus 1 unwaxy lemon, zest only", " 1 chilli, seeds removed, finely chopped ", " 3 fresh mint sprigs, leaves only, roughly chopped", " 100ml/3\u00c2\u00bdfl oz olive oil", " squeeze lemon juice", " 4 lemon wedges, to serve" ], "recipeYield": [ "Serves 4" ], "cookTime": [ "less than 10 mins" ], "name": [ "Griddled salmon with fennel and pine nut salad" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Healthy jerk chicken wraps
{ "properties": { "recipeInstructions": [ "\n Heat the white wine vinegar, sugar and coriander seeds in a large saucepan until the sugar is dissolved. Meanwhile, shred the Chinese cabbage, slice the carrots into matchsticks and slice the radishes. Once the sugar is dissolved in the vinegar, remove from the heat and pour over the cabbage and carrots. Leave to pickle for 10 minutes.\n ", "\n Heat a large griddle pan on the hob. Butterfly the chicken breasts by slicing halfway through the thicker part of the breast, and open out. \n ", "\n Put a small drizzle of olive oil in a bowl and sprinkle in the jerk seasoning. Massage the oil and jerk seasoning into the chicken. Season with salt and pepper. When the griddle pan is smoking hot, place the chicken on the griddle and cook for 3-4 minutes on each side, or until cooked through. Remove the chicken from the heat, cover and set aside to rest. \n ", "\n Drain the vegetables, and slice the chicken into strips. Wrap inside the flatbreads.\n " ], "ingredients": [ " 250ml/9fl oz white wine vinegar", " 4 tbsp sugar", " \u00c2\u00bd tbsp coriander seeds", " 1 Chinese cabbage", " 3 carrots", " 2 bunches radishes", " 4 chicken breasts", " drizzle olive oil", " 1 tbsp jerk seasoning", " sea salt and freshly ground black pepper", " 4 flatbread wraps" ], "recipeYield": [ "Serves 4" ], "cookTime": [ "30 mins to 1 hour" ], "name": [ "Healthy jerk chicken wraps" ], "description": [ "\n Recreate a takeout kebab but with homemade flatbreads, pickled vegetables and strips of jerk chicken.\n" ], "prepTime": [ "30 mins to 1 hour" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Mini primavera flatbread 'pizzas'
{ "properties": { "recipeInstructions": [ "\n For the flatbread 'pizza' bases, in a large bowl, mix together the water, yeast, sugar and olive oil until well combined. \n ", "\n In a separate bowl, mix together the flour, salt and polenta until well combined. \n ", "\n Add the wet ingredients to the dry ingredients and mix to combine. Knead until the mixture comes together as a dough, then set aside to rest for 30 minutes.\n ", "\n When the dough has rested and risen slightly, knock it back on a lightly floured work surface. Divide the dough into ten equal portions, each about the size of a golf ball. \n ", "\n Roll the dough balls out onto a lightly floured work surface, one at a time, until 10-12cm/4-5in in diameter and 3mm thick (they should resemble flatbread). \n ", "\n Heat a griddle pan over a high heat. Add the flatbread 'pizza' bases to the griddle pan in batches. Cook for 1-2 minutes on each side, or until the flatbreads are cooked through and have golden-brown griddle marks on both sides. Remove from the pan and set aside to cool slightly. Repeat the process with the remaining flatbread 'pizza' bases.\n ", "\n For the topping, blend the blanched peas and broad beans, black pepper, pecorino and lemon juice to a rough paste in a pestle and mortar. \n ", "\n Spread a layer of cream cheese over each flatbread base, then spread over a layer of the pea and bean paste. Lay one of the asparagus halves onto each base, then arrange the pea shoots and mint leaves around it. Drizzle over a dash of olive oil.\n ", "\n Transfer the mini primavera flatbread 'pizzas' to serving plates and serve immediately.\n " ], "ingredients": [ " 120-125ml/3\u00c2\u00bd-4fl oz warm water", " 1 tbsp dried fast-action yeast", " \u00c2\u00bd tbsp caster sugar", " 1 tbsp olive oil", " 150g/5\u00c2\u00bdoz '00' type flour, plus extra for dusting", " 1 tbsp salt", " 25g/1oz polenta", " 150g/5\u00c2\u00bdoz peas, blanched in boiling water, drained", " 150g/5\u00c2\u00bdoz broad beans, blanched in boiling water, drained, pods removed, skins removed", " pinch freshly ground black pepper", " 200g/7oz pecorino cheese, crumbled", " squeeze lemon juice", " 225g/8oz cream cheese", " 5 asparagus spears, grilled, cut in half lengthways", " 100g/3\u00c2\u00bdoz pea shoots", " small bunch fresh mint leaves", " drizzle extra virgin olive oil, to serve" ], "recipeYield": [ "Makes 10 mini pizzas" ], "cookTime": [ "less than 10 mins" ], "name": [ "Mini primavera flatbread 'pizzas'" ], "prepTime": [ "30 mins to 1 hour" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Rice pudding with mashed fruit
{ "properties": { "recipeInstructions": [ "\n Preheat the oven to 150C/130C Fan/Gas 2.\n ", "\n Put the rice in a 1-litre/1\u00c2\u00be-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1\u00c2\u00be-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside.\n ", "\n Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth.\n ", "\n Serve the rice pudding warm with a spoonful of mashed strawberries on top.\n " ], "ingredients": [ " 100g/3\u00c2\u00bdoz pudding rice, rinsed", " 40g/1\u00c2\u00bdoz caster sugar", " 750ml/1\u00c2\u00bc pint semi-skimmed milk", " 200g/7oz strawberries" ], "recipeYield": [ "Serves 4" ], "cookTime": [ "1 to 2 hours" ], "name": [ "Rice pudding with mashed fruit" ], "description": [ "\n Top oozy rice pudding with sweet strawberries for a comforting dessert. Get kids to help out with mixing the rice pudding ingredients and mashing the strawberries. \n" ], "image": [ "http://ichef.bbci.co.uk/food/ic/food_16x9_608/recipes/rice_pudding_with_mashed_26102_16x9.jpg" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Quick blueberry muesli crumble
{ "properties": { "recipeInstructions": [ "\n For the filling, heat the sugar, cinnamon stick, blueberries and butter in a pan, stirring continuously, until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the sugar has melted and has turned golden-brown in places and the blueberries have broken down. \n ", "\n Add the peach liqueur and bring to the boil for one minute, stirring well. Remove the pan from the heat and set aside. \n ", "\n For the crumble topping, place the muesli, flour, brown sugar and butter into a large mixing bowl. Rub together using your fingertips until the mixture resembles breadcrumbs. \n ", "\n Transfer the crumble mixture to a dry frying pan and toast over a medium heat until golden-brown. \n ", "\n For the honeyed mascarpone, mix together the honey and mascarpone until smooth and well combined. \n ", "\n To serve, divide the filling mixture equally among two ramekins. Sprinkle over the crumble topping. Place the ramekins onto serving plates and spoon the honeyed mascarpone alongside.\n " ], "ingredients": [ " 100g/3\u00c2\u00bdoz caster sugar", " \u00c2\u00bd cinnamon stick", " 640g/1 lb 6\u00c2\u00bdoz fresh blueberries", " 1 tbsp unsalted butter", " 125ml/4\u00c2\u00bcfl oz peach liqueur", " 50g/1\u00c2\u00bcoz muesli", " 70g/2\u00c2\u00bdoz plain flour", " 85g/3oz light brown sugar", " 100g/3\u00c2\u00bdoz unsalted butter, cut into cubes", " 1 tsp clear honey ", " 1 tbsp mascarpone" ], "recipeYield": [ "Serves 2" ], "cookTime": [ "10 to 30 mins" ], "name": [ "Quick blueberry muesli crumble" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Banana and pecan cupcakes
{ "properties": { "recipeInstructions": [ "\n Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with paper cupcake cases. \n ", "\n For the cupcakes, beat together the butter and caster sugar using a wooden spoon until light and creamy. Stir in the eggs, one at a time, until they are completely mixed in.\n ", "\n Mash the bananas using a fork. Roughly chop the pecans. Stir both into the egg mixture until evenly mixed.\n ", "\n Fold the flour into the wet ingredients until completely combined.\n ", "\n Divide the mixture between the paper cupcake cases. Bake in the oven for 15 minutes, or until risen and golden. Leave to cool a little, then transfer to a wire rack to cool completely.\n ", "\n Meanwhile, make the icing. Beat together the butter, icing sugar and milk. Add a spoonful to the top of each cupcake and spread out using a butter knife. \n " ], "ingredients": [ " 150g/5\u00c2\u00bdoz butter, softened", " 100g/3\u00c2\u00bdoz caster sugar", " 2 eggs", " 2 ripe bananas", " 50g/1\u00c2\u00beoz pecans", " 150g/5\u00c2\u00bdoz self-raising flour", " 140g/5oz butter, softened", " 175g/6oz icing sugar", " 1-2 tbsp milk" ], "recipeYield": [ "Makes 12 cupcakes" ], "cookTime": [ "10 to 30 mins" ], "name": [ "Banana and pecan cupcakes" ], "description": [ "\n This is a brilliant way to use up bananas that are past their best. The riper they are the better. If you are cooking with children, get them to help mix the ingredients together and put the muffin cases in the tin. \n" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/aaron_craze", "/food/chefs/aaron_craze" ] }, "type": [ "http://schema.org/Recipe" ] }
Rainbow cupcakes
{ "properties": { "recipeInstructions": [ "\n Preheat the oven to 170C/160C Fan/Gas 3. Line two 12-hole cupcake trays with cupcake cases.\n ", "\n For the cupcakes, beat the flour, sugar, baking powder, salt and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk). Mix in half the milk until it is just incorporated.\n ", "\n In a separate bowl, whisk the eggs, vanilla extract and remaining milk together. Pour into the flour mixture and beat until the mixture is smooth.\n ", "\n Divide the batter equally between four bowls and colour each one with food colouring, so you end up with four brightly coloured bowls of cake mixture.\n ", "\n Now layer the coloured mixtures in the cupcake cases. Starting with one colour, divide the mixture equally between the cupcake cases and smooth it out so you have a layer at the bottom. Continue with all the other colours in the same way, evenly spreading each layer out and being careful not to mix the colours together, so that you end up with distinct layers of mixture.\n ", "\n Carefully transfer to the oven and bake for 20\u00e2\u20ac\u201c25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean. \n ", "\n Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack to cool completely.\n ", "\n For the vanilla buttercream, beat the butter with a handheld electric mixer until soft. Sift in the icing sugar and incorporate to make a smooth icing. Add the vanilla extract and beat the icing for a further few minutes until light and fluffy. Transfer to a piping bag fitted with a large star nozzle.\n ", "\n When the cupcakes are cold, pipe the vanilla buttercream on top of the cakes and decorate with the hundreds and thousands. To finish, top each cupcake with a glac\u00c3\u00a9 cherry to resemble a red nose.\n " ], "ingredients": [ " 240g/8\u00c2\u00bdoz plain flour", " 240g/8\u00c2\u00bdoz golden caster sugar", " 3 tsp baking powder", " pinch of salt", " 80g/2\u00c2\u00beoz unsalted butter, at room temperature", " 240ml/8\u00c2\u00bdfl oz whole milk", " 2 medium free-range eggs", " \u00c2\u00bd tsp pure vanilla extract", " 4 food colourings of your choice (such as red, yellow, green and blue)", " 250g/9oz unsalted butter, room temperature", " 500g/1lb 2oz icing sugar", " 2 tsp vanilla extract ", " multi-coloured hundred and thousands", " 24 glac\u00c3\u00a9 cherries" ], "recipeYield": [ "Makes 24" ], "cookTime": [ "10 to 30 mins" ], "name": [ "Rainbow cupcakes" ], "description": [ "\n Simple but ever so pretty, these multi-coloured cupcakes are topped with sprinkles and a glac\u00c3\u00a9 cherry. Perfect for Red Nose Day bake sales.Equipment and preparation: for this recipe you will need two 12-hole muffin tins and a piping bag fitted with a large star nozzle.\n" ], "prepTime": [ "less than 30 mins" ], "author": [ "/food/chefs/abbey_clancy", "/food/chefs/abbey_clancy" ] }, "type": [ "http://schema.org/Recipe" ] }

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