<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$leftoverrecipes = [

    145 => [
        "id" => 145,
        "name" => "Easy Leftover Chicken Curry",
        "image" => "asset/img/leftover/leftover1.webp",
        "inner-image" => "asset/img/leftover/leftover1.webp",
        "summary" => "Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and coriander",
        "ingredients" => array(
            "400g can coconut milk",
            "200ml chicken stock",
            "3 tbsp red curry paste",
            "400g cooked leftover chicken, torn into large pieces",
            "pinch of brown sugar",
            "1-2 tsp fish sauce",
            "200g sugar snap peas",
            "1 lime, ½ juiced and ½ cut into wedges to serve",
            "1 red chilli, thinly sliced",
            "2 tbsp coriander leaves",
            "basmati rice, to serve",
        ),
        "instructions" => array(
            "STEP 1
Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.",
            "STEP 2
Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.",
            "STEP 3
Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over."
        )
    ],
    146 => [
        "id" => 146,
        "name" => "Chicken & Chorizo Jambalaya",
        "image" => "asset/img/leftover/leftover2.webp",
        "inner-image" => "asset/img/leftover/leftover2.webp",
        "summary" => "A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes",
        "ingredients" => array(
            "1 tbsp olive oil",
            "2 chicken breasts, chopped",
            "1 onion, diced",
            "1 red pepper, thinly sliced",
            "2 garlic cloves, crushed",
            "75g chorizo, sliced",
            "1 tbsp Cajun seasoning",
            "250g long grain rice",
            "400g can plum tomato",
            "350ml chicken stock"

        ),
        "instructions" => array(
            "STEP 1
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.",
            "STEP 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.",
            "STEP 3
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.",
            "STEP 4
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender."

        )
    ],

    147 => [
        "id" => 147,
        "name" => "Easy Coronation Chicken",
        "image" => "asset/img/leftover/leftover3.webp",
        "inner-image" => "asset/img/leftover/leftover3.webp",
        "summary" => "Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast",
        "ingredients" => array(
            "6 tbsp mayonnaise",
            "2-3 tsp mild curry powder, to taste",
            "½ tsp ground cinnamon",
            "2 tbsp mango chutney",
            "1-3 tbsp sultanas, or to taste",
            "500g shredded cooked chicken",
        ),
        "instructions" => array(
            "STEP 1
Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.",
            "STEP 2
Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired."

        )
    ],
    148 => [
        "id" => 148,
        "name" => "Soy & Chilli Chicken with Peppers & Peanuts",
        "image" => "asset/img/leftover/leftover4.webp",
        "inner-image" => "asset/img/leftover/leftover4.webp",
        "summary" => "Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat",
        "ingredients" => array(
            "2 tbsp Shaohsing wine or dry sherry",
            "1 tbsp cornflour",
            "2 tbsp soy sauce",
            "3 chicken breasts, cut into large chunks",
            "3 tbsp sunflower oil",
            "2 red peppers, deseeded and cut into large chunks",
            "small bunch of spring onions, whites cut into finger lengths, greens finely sliced",
            "4 garlic cloves, finely sliced",
            "thumb-sized piece of ginger, peeled and finely sliced",
            "1 red chilli, sliced",
            "½ tsp caster sugar",
            "2 tsp malt vinegar",
            "80g roasted peanuts or cashews",
            "rice or noodles, to serve (optional)"
        ),
        "instructions" => array(
            "STEP 1
Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.",
            "STEP 2
Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like."

        )
    ],

    149 => [
        "id" => 149,
        "name" => "One-Pot Harissa Chicken",
        "image" => "asset/img/low-calorie/lowcalorie5.webp",
        "inner-image" => "asset/img/low-calorie/lowcalorie5.webp",
        "summary" => "This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.",
        "ingredients" => array(
            "4 skinless chicken breasts",
            "1 tsp ground cumin",
            "1 tbsp olive oil",
            "1 onion, finely sliced",
            "400g can cherry tomato",
            "2 tbsp harissa paste (we used Belazu Rose Harissa)",
            "1 tbsp clear honey",
            "2 medium courgettes, thickly sliced",
            "400g can chickpea, drained and rinsed",
        ),
        "instructions" => array(
            "STEP 1
Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.",
            "STEP 2
Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly."
        )
    ],
    150 => [
        "id" => 150,
        "name" => "Chicken Arrabbiata",
        "image" => "asset/img/low-calorie/lowcalorie7.webp",
        "inner-image" => "asset/img/low-calorie/lowcalorie7.webp",
        "summary" => "Like the pasta sauce, this chicken casserole packs a spicy punch. Serve with pasta or mash potato for a comforting weeknight meal.",
        "ingredients" => array(
            "3 tbsp olive oil",
            "2 medium onions, halved and sliced",
            "1 garlic bulb, separated into cloves",
            "2 red chillies, deseeded and sliced",
            "350ml red wine",
            "350ml chicken stock",
            "600g tomato, finely chopped",
            "3 tbsp tomato purée",
            "2 tsp chopped thyme",
            "6 skinless chicken legs",
            "chopped parsley, to serve (optional)",
            "pasta or mash, to serve"
        ),
        "instructions" => array(
            "STEP 1
Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.",
            "STEP 2
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.",
            "STEP 3
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash."
        )
    ],


    151 => [
        "id" => 151,
        "name" => "Chicken & Tzatziki Wraps",
        "image" => "asset/img/low-calorie/lowcalorie2.webp",
        "inner-image" => "asset/img/low-calorie/lowcalorie2.webp",
        "summary" => "Pile chunks of chicken with cucumber, tomatoes and tzatziki to make these easy wraps. They're budget friendly and take less than 30 minutes to make",
        "ingredients" => array(
            "1 cucumber, three-quarters deseeded and coarsely grated, the rest halved and sliceds",
            "250g Greek yogurt",
            "500g chicken breast, thinly sliced",
            "2tbsp olive oil",
            "4 wholemeal wraps",
            "4 large ripe tomatoes, thinly sliced",
        ),
        "instructions" => array(
            "STEP 1
For the tzatziki, tip the grated cucumber and yogurt into a bowl, mix well and season. Set aside. Season the chicken with salt and pepper and rub with 1 tbsp of the olive oil. Heat the remaining oil in a pan over a medium heat. Cook the chicken for 8-10 mins until cooked through and golden brown.",
            "STEP 2
Warm the wraps in a dry pan or microwave. Spread 2 tbsp of the tzatziki onto each wrap, top with the chicken, tomatoes and sliced cucumber. Season with a little more pepper, if you like, then fold the sides of the wrap over the filling, roll up tightly and serve."

        )
    ],
    152 => [
        "id" => 152,
        "name" => "Sticky Miso Aubergine Traybake",
        "image" => "asset/img/lowcalorievegan/lowcalorievegan3.webp",
        "inner-image" => "asset/img/lowcalorievegan/lowcalorievegan3.webp",
        "summary" => "Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish, which gives aubergines centre stage. It makes a tasty meat-free midweek meal.",
        "ingredients" => array(
            "2 aubergines, halved lengthways",
            "2 tsp sesame oil",
            "1 ½ tbsp white miso",
            "1 tbsp mirin",
            "½ tbsp honey",
            "250g pouch cooked brown rice",
            "2 tsp sesame seeds",
            "2 spring onions, finely sliced"
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening.",
            "STEP 2
Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins, or until fully soft and caramelised.",
            "STEP 3
Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions."

        )
    ],







    // lunch recipe:----------------------------------------------------------------------------

















];
