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Serves 4-6 500g red lentils 1 large onion Oil for frying – whatever you normally use Half a dozen small dried red chillies 4 heaped tsp black or brown mustard seeds Salt and black pepper 1 Rinse the lentils.
Serves 6 500g small brown Italian lentils 2 bay leaves An onion, peeled and finely diced A carrot, peeled and finely diced A stick of celery, peeled and finely diced 6 tbsp extra virgin olive oil, plus extra to finish Salt and black pepper A handful of parsley, finely chopped 1 Rinse the lentils and check for stones.
MizPepperpot, via GuardianWitness Serves 4-6 25–30 large, fresh sage leaves 1 egg 1 tbsp water 2 tbsp cornflour 2 tbsp coarse semolina A good pinch of celery salt Black pepper Vegetable oil, for deep frying 1 Rinse and pat dry the leaves.
Serves 4 For the brisket 2.5kg salted brisket on the bone 2 onions with skin, cleaned 3 litres water 4 bay leaves 6 peppercorns 1 bunch of parsley, with stalks For the dumplings 200g suet 400g self-raising flour 1 bunch of young carrots, peeled 2 sticks celery, cut into 2cm lengths 1 Rinse any excess salt from the beef.
Serves 2 Dry vermouth 100 – 120ml Black Cow vodka 6 medium or 3 large good quality green olives in brine 1 Rinse chilled cocktail glasses with vermouth and shake out. 2 Crush a couple of olives in a 1 tbsp brine, removing the stones.
Serve 4-6 6 anchovy fillets 2 tsp capers A generous handful each of basil, parsley and a little mint Zest of ½ lemon 2 garlic cloves 3-4 tbsp olive oil 2-3 tsp white wine vinegar or lemon juice, to taste 1 tsp dijon mustard Salt and black pepper 1 Rinse, soak and dry the capers and anchovy fillets, if salted. 2 Finely chop the herb and capers.
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3. Rinse and shampoo hair.
3) Rinse well in cold water.
2. Rinse, trim and thinly slice morels.
3. Rinse casing one last time.
2. Rinse chard, drain and chop fine.
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