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Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Thick blueberry-studded pancakes served with a spiced red wine and blueberry reduction sauce for a delicious vegetarian breakfast.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
An English classic custard tart featuring a creamy egg filling baked in a crisp pastry case with grated nutmeg.
A classic British dessert featuring softened stewed apples topped with a light, golden sponge cake layer and baked until puffy.
A creamy ricotta cheesecake baked with raspberries, served with a rich chocolate-raspberry sauce and vanilla ice cream.
A fresh strawberry and orange version of the classic Italian dessert featuring mascarpone, cream, and liqueur-soaked sponge fingers.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Homemade onion bhajis made with sliced onions, eggs, and spices, fried until golden-brown and crisp. Perfect as an Indian starter.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
A showstopper trifle featuring tiered layers of coconut lady fingers, lemon curd, fruit glaze, custard, and toasted meringue topping.
Handmade filo pastry filled with almond, orange, and date cream, rolled into a coil and baked until golden and crisp.
Wholesome bran muffins made with mashed bananas, lemon-infused milk, and raisins, baked until golden brown and perfectly risen.
A rich dark chocolate espresso mousse served with spicy ginger biscuits and homemade sweet candied orange peel strips.
Whisk flour, eggs, and milk into a smooth batter, chill, then bake in smoking hot fat until golden and risen.
Flavorful crab patties served with a charred corn and mango salsa, chilled to firm then fried until golden and crisp.
A delicious vegetarian tortilla made with mashed potato, fresh spinach, aromatic herbs, and cardamom, baked until perfectly set.
Agave nectar and maple syrup custard enhance natural pineapple sweetness in this refined sugar-free cake served with creamy custard.
A molecular gastronomy dessert featuring spherified mango and yoghurt 'eggs' served atop caramelised, spiced brioche discs.
A rich dessert featuring dark chocolate and stout, topped with a smooth stout-infused icing and crunchy roasted hazelnuts.
Quick crab cakes flavored with ginger, chilli, and coriander, chilled then fried and baked until golden and piping hot.
Sweet steamed leeks served with boiled eggs, garlicky sautéed mushrooms, and a simple mustard dressing with sliced baguette.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Handmade pasta stuffed with slow-cooked pig's head and ox tongue, served with smoky aubergine, peperonata, and blanched vegetables.
Homemade black pasta dough served with a fresh sauce of crab, garlic, chilli, ginger, and white wine.
A classic steamed syrup sponge made with golden syrup, treacle, and eggs, steamed until light and fluffy.
A flavorful vegetarian breakfast of eggs scrambled with onions, tomatoes, chili, and fresh coriander, served with toast or naan.
A simple no-churn Italian ice cream featuring creamy mascarpone and sweet, crunchy chopped nougat.
Whisk flour, eggs, milk, and water into a smooth batter, then fry in butter until golden and serve with fruit.
Homemade spinach pasta sheets filled with creamy burrata and parmesan, served in a rosemary and pine nut butter sauce.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A traditional Italian ricotta and wheat tart featuring citrus zest, orange flower water, and a homemade sweet pastry lattice.
A satisfying main course salad featuring air-dried beef, fried bread croutons, boiled eggs, and a simple garlic dressing.
A nutritious and filling rice cake infused with orange, vanilla, and lemon, perfect for breakfast or teatime snacks.
A quick Italian frittata featuring caramelised red and yellow pepper strips, garlic, and eggs, served hot or cold.
Vegetarian puff pastry tarts topped with caramelised onions, mushrooms, tender asparagus, and a baked free-range egg.
A savory cornbread packed with crispy smoked bacon, spring onions, corn kernels, and a hint of chilli flakes.
Warm blinis topped with perfectly poached eggs and a rich, creamy homemade hollandaise sauce finished with fresh radish garnish.
A classic South African dish of spiced minced lamb topped with a creamy savory egg custard and baked.
A moist vegetarian fruit cake using roasted butternut squash purée, rum-soaked dried fruits, and warming spices, served with whipped cream.
Chicken breasts stuffed with homemade garlic herb butter, breaded with parmesan crumbs, and deep-fried until golden and crispy.
Rich dark chocolate brownies folded with milk and white chocolate chunks and roasted pecans, baked until soft and fudgy.
A rich chocolate layer cake filled with cherries, kirsch syrup, and whipped cream, topped with smooth chocolate ganache and shavings.
A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.
Sauté spinach and bacon, crack eggs into ramekins, top with cream, cheese, and breadcrumbs, then bake until golden and delicious.
A simplified Eggs Benedict featuring poached eggs, smoked salmon, and a creamy dill mustard sauce on toasted muffins.
Hearty breakfast sandwich pockets filled with ham and cheddar, soaked in egg mixture and pan-fried then baked until melted.
A quick, egg-based Greek yoghurt cheese sauce suitable for oven-baked dishes like moussaka or as a hot pouring sauce.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
A fresh frisée salad topped with runny poached eggs and served with crispy toasted ciabatta slices.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Savory scrambled eggs with spring onions served inside a garlic-rubbed, roasted beef tomato for a healthy vegetarian breakfast.
Creamy scrambled eggs gently cooked with smoked trout and fresh chives for a luxurious, quick breakfast or lunch.
Rich puff pastry tart filled with a creamy cheese mixture and chopped Snickers bars, baked until golden brown.
A quick microwave sponge pudding flavored with citrus zest, honey, and pecans, served with whipped cream and apple sauce.
A classic comfort dish featuring sausages baked in a golden, risen batter made with eggs, milk, and fresh thyme.
Fudgy brownies featuring three types of chocolate and pecans, baked until firm on top and soft inside.
Double chocolate brownies scattered with cherries and hazelnuts for extra indulgence, finished with white chocolate swirls and fresh cherries.
Handmade scones served with a creamy, homemade passion fruit curd and whipped cream.
A lemon sponge cake shaped like the London Underground logo, filled with strawberry conserve and topped with colorful fondant.
Rich dark chocolate brownies with chopped Snickers pieces, served warm with a homemade chocolate sauce and vanilla ice cream.
Authentic 48-hour brined chicken served with spicy pineapple coleslaw and homemade cornbread for a deep south flavor experience.
A classic vegetarian pecan pie featuring a golden syrup and brown sugar filling, baked in a shortcrust pastry case.
Sweet Chelsea buns filled with a rich, citrus-scented ground poppy seed mixture, glazed with a homemade sugar syrup.
An American classic featuring sweet pastry, blueberry jam, and a light raspberry chiffon filling topped with elegant Chantilly cream.
A rich chestnut torte with creamy lemon and chestnut fillings, decorated with citrus segments and frosted verbena leaves.
A showstopper choux pastry gâteau featuring rough puff pastry, filled choux buns, crème pâtissière, chocolate Chantilly, and amber caramel.
A moist ginger sponge topped with tangy stewed rhubarb and strawberries, served with a rich homemade crème anglaise.
A classic French savory pastry filled with colourful layers of seasoned potatoes, red peppers, spinach, and caramelised garlic.
A moist, luscious sponge flavored with dates and served with a rich, rum-spiced toffee sauce.
Chicken livers blended with cream and eggs, then oven-baked in a bain-marie until smooth and perfectly cooked.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Sausage meat mixed with cheddar and spices, served on slow-roasted field mushrooms with a fried egg topper.
Sweet crêpes filled with a quick cranberry compote and served with honey-glazed clementine halves for a classic dessert.
A delicious vegetarian dessert featuring smooth batter pancakes served with fresh clementine and creamy Greek yoghurt.
Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.
Wonderfully light madeleines served with sweet poached pears in a wine syrup for a sophisticated afternoon tea or dessert.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
A unique vegetarian sweet omelette-style cake made with egg noodles, fresh orange, and a dusting of icing sugar.
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.
A decadent seafood omelette topped with a rich Parmesan roux sauce, grilled until golden and served in slices.
A quick microwave sponge pudding featuring rhubarb and golden syrup, served with a citrus-infused double cream sauce.
Blend flour, butter, sugar, eggs, and ricotta, stir in mashed banana, then bake until golden and dust with cocoa powder.
Roast turkey breast layered with black pudding, served with individual black pudding stuffings and tender thyme-infused potatoes.
Sausage patties mixed with wilted spinach, breaded and fried, served over tomato-braised pearl barley with a fresh herb sauce.
Slowly cooked creamy scrambled eggs served on wholemeal toast and topped with slices of smoked salmon and black pepper.
A unique frittata featuring snails, potatoes, bacon, and peas fried together with eggs and finished with fresh parsley.
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
Red pepper half stuffed with black pudding slices, oven-roasted until soft, and topped with two runny fried eggs.
Turkey escalopes breaded and fried, topped with fried eggs, anchovies, and a buttery caper and parsley sauce.
Succulent turkey breast wrapped in mushrooms, savory pancakes, and puff pastry, served with a fresh tomato and cucumber salsa.
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Hearty game and pork sausage rolls served with a creamy mushroom purée, pickled walnuts, and fresh dandelion leaves.
Pan-seared pork cutlets served with deep-fried black pudding balls and a savory apple and white bean ragout.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.