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Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.
Indulgent dark chocolate brownies layered with homemade salted caramel and drizzled with melted white chocolate for the ultimate sweet treat.
Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.
A delicious lemon tart made with puff pastry, layered with creamy ricotta, mascarpone, and candied peel, then baked until golden.
A zesty sandwich cake featuring homemade grapefruit curd, candied peel, grapefruit-infused sponge, and a light mascarpone cream topping.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
Spiced haggis soup served with haggis and potato cakes, topped with a fried egg and home-made spiced ketchup.
Dan Lepard demonstrates how to bake basic cupcakes topped with a smooth, fluffy buttercream swirl and colorful sugar sprinkles.
Rich ginger and spice cupcakes featuring grated apples, dried fruits, and currants, finished with sugar syrup and cream cheese frosting.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
A magnificent three-tiered fruit cake rich with spices, dried fruits, and brandy, decorated with handmade sugar flowers and royal icing.
A classic steamed sponge pudding with caramelised apples, rich butterscotch sauce, and homemade vanilla crème anglaise.
A moist seasonal steamed sponge pudding served with a spiced fruit compôte and rich homemade vanilla custard.
Golden-brown potato and cheese croquettes served with a spiced tomato sauce and a fresh peppery rocket and watercress salad.
Rich self-saucing chocolate puddings served with homemade peanut chocolate bar ice cream and sweet poached cherries.
Vegetarian main featuring potato and courgette patties, perfectly poached eggs, a creamy chive beurre blanc, and crispy battered courgette flowers.
An adventurous chocolate and fennel cake served with zesty passion fruit cream and house-made candied fennel garnish.
Herb-crusted roasted lamb served with creamy layered dauphinoise potatoes and savory spinach, bacon, and egg timbales.
A light, golden vegetarian soufflé made with Stilton cheese, Dijon mustard, and fluffy whisked egg whites.
Succulent pork strips coated in rice flour, fried until crispy, then tossed in a tangy grapefruit and chilli sauce.
Smoked haddock served over homemade herb and runner bean gnocchi with a creamy tomato and bean reduction sauce.
A quick microwave sponge pudding with honey and grapes, served with a rich, homemade vanilla bean custard.
Roast rhubarb with sugar, create a ginger biscuit base, and top with a light, zesty cream cheese and egg mixture.
A sweet yeast-based raisin cake topped with caramelized calvados-infused apples, featuring a cinnamon-spiced dough and roasted almond decoration.
Miniature sponge cakes layered with buttercream and jam, topped with marzipan and coated in colorful fondant icing.
A light vegetarian sponge pudding featuring diced apples, crunchy pecans, and a rich, buttery homemade toffee sauce.
Crisp almond pastry filled with lemon curd cheese and currants, topped with rosewater and redcurrant cream.
Gourmet smoked haddock scotch eggs served with crispy black pudding, pickled shallots, and a zesty curry mayonnaise garnish.
Pan-seared Bramley apples baked until tender and served with a rich, whisked Calvados-infused egg custard.
A French-inspired Spanish omelette featuring seasonal new potatoes, spicy chorizo, spinach, and fresh herbs baked until perfectly set.
A beautiful sweet bread ring filled with fruit and nuts, slashed to reveal the filling and topped with lemon icing.
A beautiful braided bread loaf filled with homemade basil pesto, roasted vegetables, feta, and walnuts, perfect for sharing.
An indulgent vegetarian apple cake layered with soft fudge cubes, spiced with cinnamon and mixed spice, served with clotted cream.
Lemony sponge soaked in lemon drizzle, layered with a rich homemade lemon curd and mascarpone marbled cream filling.
Individually portioned chocolate sponges layered with blackcurrant liqueur, cherry jam, vanilla cream, and cherries, topped with dark chocolate shavings.
A hearty vegetarian moussaka featuring red lentils, fried aubergine, and a creamy ricotta and Greek yoghurt topping.
Two varieties of sticky buns filled with apple compote, Chantilly cream, toffee crème pâtissière, and citrus marmalade topped with icing.
Crisp puff pastry horns dipped in dark chocolate, filled with tangy lime mascarpone cream and topped with candied lime slices.
Zesty citrus-crusted chicken breasts roasted until juicy and served with crispy, golden-brown potato and onion latkes.
A traditional spiced fruit bread soaked in Earl Grey tea, perfect served with butter and Lincolnshire cheese.
A spicy Indonesian rice dish featuring chicken, prawns, and a homemade spice paste topped with crispy fried eggs.
A traditional Northern Irish breakfast featuring homemade soda bread, potato farls, sausages, bacon, black pudding, eggs, mushrooms, and tomatoes.
An impressive vegetarian dessert featuring pine-infused custard, vibrant blood orange curd, and crisp coconut tuille biscuits.
Homemade fish fingers served with flavor-packed marie-rose sauce and posh mushy peas for a treat of a fish supper.
A wholesome tart with a creamy salmon and spinach filling, served alongside a fresh kale and pomegranate salad.