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+const recepies = [
+	{
+		id: 0,
+		name: "Prawn & harissa spaghetti",
+		category: "Sea food",
+		prepTime: 5,
+		cookTime: 15,
+		difficulty: "Easy",
+		serving: 2,
+		ingredients: [
+			"100g long-stem broccoli, cut into thirds",
+			"180g dried spaghetti, regular or wholemeal",
+			"2 tbsp olive oil",
+			"1 large garlic clove, lightly bashed",
+			"150g cherry tomatoes, halved",
+			"150g raw king prawns",
+			"1 heaped tbsp rose harissa paste",
+			"1 lemon, finely zested",
+		],
+		directions: [
+			{
+				step1: "Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.",
+				step2: "Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.",
+				step3: "Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.",
+				step4: "Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste and serve.",
+				step5: "",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/prawn-harissa-spaghetti-d29786f.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.8,
+		notes: "",
+
+	},
+	{
+		id: 1,
+		name: "One-pot chicken & rice",
+		category: "Poultry dishes",
+		prepTime: 10,
+		cookTime: 40,
+		difficulty: "Easy",
+		serving: 4,
+		ingredients: [
+			"1 tbsp smoked paprika",
+			"1 tbsp ground coriander",
+			"2 garlic cloves, finely grated",
+			"2 tsp rapeseed oil",
+			"600g boneless, skinless chicken thighs, halved",
+			"700ml hot vegetable bouillon, made with 2 tsp powder",
+			"250g easy-cook brown rice",
+			"320g leeks, washed and sliced",
+			"1 tsp dried oregano or 1 tbsp fresh thyme",
+			"2 bay leaves (optional)",
+			"320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)",
+		],
+		directions: [
+			{
+				step1: "Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.",
+				step2: "Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.",
+				step3: "Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2023/08/One-pot-chicken-and-rice-62e986b.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.7,
+		notes: "",
+	},
+	{
+		id: 2,
+		name: "Instant Pot Chicken Paprikash",
+		category: "Poultry dishes",
+		prepTime: 30,
+		cookTime: 40,
+		difficulty: "Easy",
+		serving: 8,
+		ingredients: [
+			"1 (12 ounce) package egg noodles",
+			"2 tablespoons butter",
+			"1 tablespoon minced parsley",
+			"1½ teaspoons salt, divided",
+			"1 teaspoon ground black pepper, divided",
+			"1 tablespoon olive oil",
+			"3 shallots, thinly sliced",
+			"6 cloves garlic, coarsely chopped",
+			"2 cups arrabbiata pasta sauce",
+			"¼ cup chicken broth",
+			"3 tablespoons red wine vinegar",
+			"2 pounds boneless, skinless chicken thighs",
+			"1 cup plain yogurt, divided",
+			"3 tablespoons paprika",
+		],
+		directions: [
+			{
+				step1: "Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.",
+				step2: "Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.",
+				step3: "Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.",
+				step4: "Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.",
+				step5: "Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.",
+			}
+		],
+		image: "https://www.allrecipes.com/thmb/_UTvjgAOrFZ54ltSLHhn0vasQnY=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/8120851-2a5e454168814051b5558c9cee7e4a60.jpg",
+		rating: 4.6,
+		notes: "Substitute sour cream for the yogurt, if desired.",
+		"Stovetop method: Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Preheat a large saute pan on medium-high for 2 to 3 minutes. Add oil, then chicken; cook until browned, 3 to 4 minutes per side. Add shallots, garlic, and paprika; cook until fragrant, 2 to 3 minutes. Add pasta sauce and vinegar, then cover and reduce heat to low; simmer until chicken registers 185 degrees F (85 degrees C) on a thermometer, 15 to 18 minutes. Meanwhile, cook egg noodles. Drain well, then return noodles to the pot. Add butter, parsley, and remaining 1/2 teaspoon each salt and pepper; stir until butter is melted. Remove saute pan from heat and lightly shred chicken; stir in 1/2 cup yogurt. Divide noodles evenly among serving plates; top with even amounts chicken mixture and remaining yogurt. Serve immediately.",
+		"Omit chicken broth if following the stovetop method.",
+	},
+	{
+		id: 3,
+		name: "Butter Schnitzel",
+		category: "Pork dishes",
+		prepTime: 25,
+		cookTime: 30,
+		difficulty: "Medium",
+		serving: 12,
+		ingredients: [
+			"12 boneless pork loin chops, 3/4 inch thick",
+			"2 cups bread crumbs",
+			"2 tablespoons grated Parmesan cheese",
+			"1 tablespoon dried parsley flakes",
+			"1 teaspoon salt",
+			"½ teaspoon freshly ground pepper",
+			"½ pound butter",
+			"2 cloves garlic, minced",
+			"1 cup dry white wine (Optional)",
+			"1 pound mushrooms, sliced",
+			"1 tablespoon cornstarch",
+			"2 tablespoons water",
+			"olive oil as needed",
+		],
+		directions: [
+			{
+				step1: "Pound pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.",
+				step2: "Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until sauce has thickened, then remove from the heat and set aside.",
+				step3: "Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.",
+			}
+		],
+		image: "https://www.allrecipes.com/thmb/7KmqyNP3HJHVJ11evqmWYfOPKc4=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/1117121-butter-schnitzel-naples34102-4x3-1-76105d8f31494ddd9153903f8516100c.jpg",
+		rating: 4.4,
+		notes: "",
+	},
+	{
+		id: 4,
+		name: "Chicken katsu curry",
+		category: "Poultry dishes",
+		prepTime: 20,
+		cookTime: 35,
+		difficulty: "Easy",
+		serving: 2,
+		ingredients: [
+			"25g flaked almonds",
+			"1 tsp cold-pressed rapeseed oil",
+			"2 boneless, skinless chicken breasts (about 300g/11oz total)",
+			"lime wedges, for squeezing over",
+			"2 tsp cold-pressed rapeseed oil",
+			"1 medium onion, roughly chopped",
+			"2 garlic cloves, finely chopped",
+			"thumb-sized piece ginger, peeled and finely chopped",
+			"2 tsp medium curry powder",
+			"1 star anise",
+			"¼ tsp ground turmeric",
+			"1 tbsp plain wholemeal flour",
+			"100g long-grain brown rice",
+			"2 spring onions, finely sliced (include the green part)",
+			"1 medium carrot, peeled into long strips with a vegetable peeler",
+			"⅓ cucumber, peeled into long strips with a vegetable peeler",
+			"1 small red chilli, finely chopped (deseeded if you don't like it too hot)",
+			"juice ½ lime",
+			"small handful mint leaves",
+			"small handful coriander leaves",
+		],
+		directions: [
+			{
+				step1: "Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.",
+				step2: "Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.",
+				step3: "Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.",
+				step4: "Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.",
+				step5: "Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.",
+				step6: "Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.",
+				step7: "Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/chicken-katsu-curry-d339012.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.3,
+		notes: "",
+	},
+	{
+		id: 5,
+		name: "Beef stew with cheese scone dumplings",
+		category: "Beef dishes",
+		prepTime: 20,
+		cookTime: 30,
+		difficulty: "Easy",
+		serving: 4,
+		ingredients: [
+			"1 batch of beef stew",
+			"1 tbsp Dijon mustard",
+			"cooked green veg, to serve",
+			"225g self-raising flour, plus extra for dusting",
+			"pinch of cayenne pepper",
+			"1 tsp baking powder",
+			"75g cold unsalted butter, cut into cubes",
+			"100g mature cheddar, grated, plus extra for the topping",
+			"small bunch of parsley, finely chopped",
+			"85ml milk",
+		],
+		directions: [
+			{
+				step1: "If the beef stew is frozen, defrost overnight in the fridge first. Transfer to a flameproof casserole and stir through Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl and stir in the cayenne, baking powder and 1 tsp salt. Rub in the butter using your fingertips to combine – it should have a sandy texture. Use a cutlery knife to stir in the cheese and parsley.",
+				step3: "Pour in the milk and use the knife to stir it in until the mixture clumps together. If it looks dry, add a little more milk. Tip the dough onto a lightly floured surface and gently knead until any dry floury patches are incorporated – try not to overmix, as you’ll end up with tough scones. Roll or pat the dough until it’s roughly 1cm thick. Use a 5cm cookie cutter to stamp out the scones – we made 18. Arrange the scones on top of the beef stew in a single layer, leaving space for them to expand during cooking. Place any others on a baking tray lined with baking parchment. Sprinkle each with a little more cheese, cover the casserole with a lid and bake for 15 mins along with the extra scones.",
+				step4: "Remove the tray of scones from the oven and leave to cool. Uncover the casserole and return it to the oven for another 15 mins, or until the scones on top are puffed and golden. Serve with cooked green veg, if you like.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2023/01/Warming-beef-stew-with-cheese-scone-dumplings-1fbc572.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.5,
+		notes: "",
+	},
+	{
+		id: 6,
+		name: "Roasted sweet potato & carrot soup",
+		category: "Soups",
+		prepTime: 15,
+		cookTime: 35,
+		difficulty: "Easy",
+		serving: 4,
+		ingredients: [
+			"500g sweet potatoes, peeled and cut into chunks",
+			"300g carrots, peeled and cut into chunks",
+			"3 tbsp olive oil",
+			"2 onions, finely chopped",
+			"2 garlic cloves, crushed",
+			"1l vegetable stock",
+			"100ml crème fraîche, plus extra to serve",
+		],
+		directions: [
+			{
+				step1: "Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.",
+				step2: "Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.",
+				step3: "Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.",
+				step4: "Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.",
+				step5: "Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.",
+				step6: "Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/roasted-sweet-potato-carrot-soup-1223acc.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.8,
+		notes: "",
+	},
+	{
+		id: 7,
+		name: "Thai chicken soup",
+		category: "Soups",
+		prepTime: 10,
+		cookTime: 90,
+		difficulty: "Easy",
+		serving: 4,
+		ingredients: [
+			"140g soba or wholewheat noodles",
+			"100g beansprouts",
+			"2 pak choi, leaves separated",
+			"1 red chilli, deseeded and sliced",
+			"1 tbsp soy sauce",
+			"2 tbsp honey",
+			"juice 1 lime, plus wedges to serve",
+			"4 spring onions, sliced",
+			"½ small bunch mint, roughly chopped",
+			"1 roast chicken carcass and wings",
+			"thumb-sized piece ginger, bashed and sliced",
+			"1 garlic clove, crushed",
+			"2 spring onions, sliced",
+			"5 peppercorns",
+		],
+		directions: [
+			{
+				step1: "To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.",
+				step2: "Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.",
+				step3: "Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-780463_11-d88dd8f.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.7,
+		notes: "",
+	},
+	{
+		id: 8,
+		name: "Apple & hazelnut galette",
+		category: "Desserts",
+		prepTime: 30,
+		cookTime: 55,
+		difficulty: "Easy",
+		serving: 8,
+		ingredients: [
+			"50g light brown soft sugar, plus extra for sprinkling",
+			"½ lemon, zested and juiced",
+			"1 tbsp cornflour",
+			"1 tbsp maple syrup",
+			"3 Bramley apples, peeled, cored, halved and thinly sliced",
+			"20g hazelnuts, roughly chopped",
+			"double cream, to serve",
+			"80g hazelnuts",
+			"2 tbsp icing sugar",
+			"125g spelt flour",
+			"175g plain flour, plus extra for dusting",
+			"150g cold butter, cubed",
+			"1 egg, beaten",
+		],
+		directions: [
+			{
+				step1: "First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers – if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.",
+				step2: "If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.",
+				step3: "Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together – don’t worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.",
+				step4: "Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2021/08/Apple-hazelnut-galette-456b081.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.9,
+		notes: "Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.",
+	},
+	{
+		id: 9,
+		name: "Blackberry cheesecake",
+		category: "Desserts",
+		prepTime: 15,
+		cookTime: 80,
+		difficulty: "Easy",
+		serving: 8,
+		ingredients: [
+			"150g digestive biscuits",
+			"50g ground almonds",
+			"100g butter melted",
+			"700g soft cheese",
+			"220g granulated sugar",
+			"1 tbsp vanilla extract, plus 1 tsp",
+			"3 eggs",
+			"250g blackberries, plus a handful to serve",
+			"250g soured cream",
+			"a few mint leaves, to serve",
+		],
+		directions: [
+			{
+				step1: "Heat the oven to 180C/160C fan/gas 4. Mix the crushed biscuits with the almonds and butter, then press the mixture into the bottom of a 18-20cm cake tin, lined with baking parchment. Bake for 15 mins, then cool completely until the crust firms up. Reduce the oven temperature to 140C/120C fan/gas 1 and place a baking tray filled with water at the bottom of the oven.",
+				step2: "Beat the soft cheese with 200g of the sugar. When fully combined, stir in the vanilla extract and beat in all the eggs, one at a time. Finally, stir in the soured cream.",
+				step3: "Whizz the blackberries in a blender and pour through a fine sieve, discarding the seeds. You should be left with about 60ml of blackberry purée. Mix in 1 tsp vanilla extract and the remaining sugar, then set aside. Pour half of the cheesecake mixture onto the crushed biscuit base and drizzle over half of the blackberry purée. Use a skewer to create a 'blackberry swirl'. Repeat with the remaining half of the mixture and blackberry purée.",
+				step4: "Bake the cheesecake for 50 mins-1 hr or until the edges are firm and the centre still wobbles. Turn off the oven, open the door slightly and let the cheesecake cool inside until nearly cold. Then take it out, leave to cool completely and put it in the fridge overnight. Scatter over a handful of fresh blackberries and a few mint leaves to serve.",
+			}
+		],
+		image: "https://images.immediate.co.uk/production/volatile/sites/30/2022/09/SEO10OstruzinovycheesecakesLucinou-16d82de.jpg?quality=90&webp=true&resize=300,272",
+		rating: 4.6,
+		notes: "Will keep chilled for up to three days.",
+	},
+]
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