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Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.
A rich dark chocolate espresso mousse served with spicy ginger biscuits and homemade sweet candied orange peel strips.
A classic steamed syrup sponge made with golden syrup, treacle, and eggs, steamed until light and fluffy.
A sweet and tangy vegetarian tart featuring fresh gooseberries, elderflower cordial, and a crisp shortcrust pastry crust.
Shortbread biscuits made with semolina, topped with a swirled strawberry cream salsa and fresh whole strawberries.
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Gooey and chewy fruit-filled honey flapjacks that are simple to make and perfect for baking with children.
A flavorful bowl of noodle soup featuring braised pork belly and shoulder, served with crispy fried pork skin and herbs.
A tropical twist on a classic French dessert using pineapple, puff pastry, and a zesty coconut rum syrup.
Delicious cinnamon-baked plums atop a cobbler-style base, baked until golden and bubbling. Perfect vegetarian dessert with orange zest.
A creamy espresso-infused custard set in the fridge and finished with a crisp, caramelized sugar topping.
Gammon simmered in cider and apple juice, glazed with chilli and sugar, then served with a reduced apple-infused sauce.
Christmas pudding mixed with pastry cream in a tart case, topped with almond crumble, cranberry purée, and Amaretto mascarpone cream.
A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.
A simple vegetarian tea bread featuring apricots, apples, and toasted pecans, finished with a crunchy cinnamon sugar topping.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Glazed duck breasts baked until tender, served with slow-sweated Savoy cabbage, garlic, onions, and crispy streaky bacon.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Marinated duck breasts served over a caramelised pineapple and pak choi stir-fry with ginger, chilli, and lime.
Pan-fried liver steaks served with crispy cured ham and a rich red wine and marmalade onion sauce.
Grilled cherry tomatoes topped with melted mozzarella and finished with a homemade warm basil-infused olive oil.
Slow-simmered pork belly in an aromatic soy and star anise broth, reduced to a syrupy sauce and served over noodles.
A light chocolate sponge layered with whipped cream and Kirsch-soaked cherries, finished with decorative peppermint chocolate shards and almonds.
Autumnal fruit crumble featuring poached pears and blackberries topped with golden pastry and served with homemade creamy custard.
Individual shortcrust pies filled with spiced blueberries and blackberries, glazed with apricot jam and served with rich clotted cream.
Buttery pastry discs filled with fresh blueberries and vanilla, served warm with homemade chocolate peanut bar ice cream.
A supersized cinnamon-sugar doughnut glazed with bourbon icing, served with homemade malted milk ice cream.
A tart apple purée and sweet marzipan filling encased in golden, crisp puff pastry, served with rich clotted cream.
Steamed and griddled vegetables served with grilled halloumi and home-smoked poached chicken breasts on a bed of fresh greens.
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Indulgent chocolate and caramel tarts topped with vanilla ice cream balls rolled in a homemade salted biscuit crumble.
Elegant crème brûlée served in egg shells with roasted sugared almonds and a smooth roasted rhubarb purée.
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
A springy date sponge served with a rich treacle toffee sauce and vanilla ice cream.
Deep-fried tempura figs and strawberries served alongside a creamy lemon verbena custard and a fresh strawberry coulis.
Triple-decker hazelnut meringues layered with coffee praline cream and rich toffee treacle sauce.
Prepare a homemade spiced tomato ketchup to serve alongside crispy, golden-brown breaded chicken breast strips.
A sophisticated frozen peppermint parfait featuring crème anglaise, dark chocolate shards, and a crunchy hazelnut praline custard.
Individual sticky toffee puddings made with dates and treacle, baked until golden and served with a rich homemade toffee sauce.
Indulgent chocolate sponge topped with vanilla and toffee ice cream, encased in hazelnut meringue and served with rich toffee sauce.
Individual puff pastry tarts filled with homemade crème pâtissière, fresh peaches, and a buttery crumble topping, served with ice cream.
A fragrant fruit preserve made by caramelising dried fruits and spices before simmering pears in a cider vinegar reduction.
Pan-seared pork chops served alongside slow-roasted stock-infused potatoes, caramelized onions, and Calvados-soaked fruit stuffed apples.
Breaded pork fillets stuffed with cheese and ham, served with homemade fries and tangy tomato ketchup.
Slow-roasted lamb shoulder served with seasonal vegetables, a rich red wine reduction, and homemade mint jelly squares.
A classic rhubarb dessert roasted with ginger and topped with a golden-brown buttery crumble, served with double cream.
Home-smoked duck breasts served with a rich orange-flavored caramel sauce and golden-brown pan-fried new potatoes.
Tea-smoked trout served alongside a fresh green salad tossed in a creamy lemon and tarragon dressing with crispy pancetta.
Plums are sautéed with spices and brandy, topped with a buttery crumble, and served with a rich brandy-infused custard.
A moist, family-sized steamed pudding featuring blended dates and a rich treacle sauce, served with cold vanilla ice cream.
A rich sponge pudding featuring blended prunes and treacle, served with a decadent homemade butter and cream toffee sauce.
Smoked trout served alongside crushed herb potatoes, a warm tomato salsa, and a fresh rocket and parsley salad.
A sophisticated dessert featuring chocolate, lemon, and mint custards served alongside spiced puff pastry palmiers.
Rich cheesecake with sponge base, topped with caramelised bananas, toffee sauce, and smooth chocolate sauce for a decadent dessert.
Classic vanilla bean custard baked in a water bath, chilled, caramelised, and served with a fresh strawberry sauce.
Tea-smoked trout paired with crispy bacon, sautéed apples, and frisée salad, finished with a creamy horseradish and cider dressing.
A pastry-wrapped pear baked until golden, served with a smooth chocolate sauce, whipped cream, and fresh mint.
A decadent dessert featuring buttery bread soaked in an Irish cream custard, baked in a bain-marie until golden brown.
A classic British dessert featuring a moist date sponge topped with rich toffee sauce and served with homemade custard.
A breakfast-inspired cookie flavored with cinnamon and maple, topped with candy beans and served with crispy streaky bacon.
Whisk wet ingredients, fold in fresh fruit and nuts, top with spiced sugar, and bake until golden and springy.
Colorful, fresh, and crunchy vegetable salad served on fried courgette rounds with a zesty Asian-style dressing and fried onions.
Scrumptious swirling apple pastries made by rolling dough with cinnamon-spiced grated apples and baking until golden-brown and crunchy.
A quick and easy seasonal dessert featuring nectarine halves topped with crunchy oat crumble and served with plain yoghurt.
Fruity flapjacks packed with energy made by mixing oats, apple, and dried fruit then baking until golden-brown.
A simple vegetarian loaf cake using pantry staples, marmalade, and orange juice, perfect for baking with children.
A comforting baked rhubarb dessert topped with a thick oat paste and crunchy demerara sugar. Serve with ice cream.
A quick, healthy bread and butter pudding variation featuring layers of banana, raisins, and a spiced egg custard topping.
Bake peach halves topped with a mixture of crushed amaretti biscuits, butter, honey, and vin santo until golden and soft.
Chargrilled chicken in a creamy tarragon mustard sauce served with sweetened roasted beetroot, crispy pancetta, and crunchy croutons.
Caramelized apples topped with a buttery oat crumble, baked until golden and served warm with custard or cream.
Tandoori-style whole chicken marinated in spiced yogurt and cream, roasted until tender, and served with a fresh coriander chutney.
Slow-cooked lamb neck and vegetables layered with sliced potatoes, served alongside sweet and tangy braised red cabbage.
A simple oven-baked tart featuring a creamy mascarpone base, sweet apricot halves, and golden brioche slices.
A classic baked cheesecake featuring a digestive biscuit base, creamy lemon filling, and a fresh blueberry and raspberry topping.
Crisp, golden lace cookies made with ginger and lemon, rolled into cylinders while warm and served with whipped cream.
A classic English apple and lemon tart with a homemade shortcrust pastry, topped with sliced apples and demerara sugar.
A quick lasagne made with browned sausage meat, creamy spinach, mushrooms, and a simple tomato thyme sauce topped with cheese.
A quick, moist vegetarian loaf cake featuring diced apples, cinnamon, and a sweet apricot jam glaze.
A delicious family favorite bread pudding layered with buttered bread, dried fruits, spice, and a rich custard topping.
Chewy, luxurious biscuits made with dried fruits and nuts, baked until golden and finished with tempered dark chocolate.
Create three classic biscuit flavors including chocolate chip, lemon, and almond from one simple batch of versatile buttery dough.
A delicious vegetarian dessert combining crisp pastry and crunchy crumble with a juicy apple and blackberry fruit filling.
A traditional steamed Christmas pudding made with dried fruits, suet, breadcrumbs, and spices, served with brandy sauce or rum butter.
A succulent cooked ham glazed with honey and mustard, served with a homemade spiced redcurrant and citrus jelly.
Rich vanilla custard paired with a medley of macerated autumn berries and a frothy crème de menthe milk broth.
Elegant vanilla custard topped with caramelized sugar, served alongside mint-infused summer berries and a frothy crème de menthe milk broth.
Simmer strawberries into a purée, fold with stiff egg whites, bake in ramekins, and top with toasted nutty crumble.
Soft sweet buns filled with mincemeat and toasted coconut, baked in coconut milk for an extra squidgy texture.
A Jamaican-style trifle layered with homemade ginger ice cream, spiced ginger cake crumble, crème fraiche, and stout.
Handmade puff pastry horns lined with dark chocolate, filled with coffee mascarpone cream, and topped with roasted hazelnuts.
Two styles of crunchy baklava featuring spiced honey, nuts, fruit, and coffee-chocolate fillings with homemade syrups for a special brunch.
Nigel Slater’s banana bread recipe is the perfect way to use up overripe bananas with hazelnuts and dark chocolate chips.
Stewed nectarines, pears, and apple topped with a toasted oat and nut crumble, baked until golden-brown and served warm.
Slowly warm red wine with sugar, honey, and spices before serving over raisins and crushed hazelnuts.
A classic dessert balancing tart Bramley apples with a crunchy oat and demerara sugar topping.