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Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
Seared gammon steaks simmered in a cider and honey sauce, served with a chunky potato and carrot mash.
Succulent gammon steaks simmered in a honey-cider sauce served alongside a vibrant, seasoned potato and carrot mash.
Seared pork fillets wrapped in Parma ham served with grilled apples and a fresh red cabbage coleslaw.
A retro dessert featuring genoise sponge, smooth apple purée, and vanilla ice cream topped with scorched meringue and brandy-sautéed apples.
A hearty sausage and bean stew topped with breadcrumbs, served alongside pan-fried apple and potato cakes.
A classic dessert using leftover bread layered with sliced apples and raisins, soaked in sweet custard and baked until golden.
Chicken breast tossed with spiced rice, almonds, apple, tomatoes, and broccoli for a colorful, high-protein, low GI portable lunch.
A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.
Scrumptious swirling apple pastries made by rolling dough with cinnamon-spiced grated apples and baking until golden-brown and crunchy.
Fruity flapjacks packed with energy made by mixing oats, apple, and dried fruit then baking until golden-brown.
Succulent pork tenderloin seared in fresh herbs, served over cider-infused lentils with apple, honey, mustard, and creamy mashed potatoes.