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Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
Crispy garlic baguette slices topped with a creamy mixture of mashed avocado, soft goats' cheese, lemon, and fresh basil.
Prunes are wrapped in pancetta, pan-fried until golden, and served over grilled goats' cheese on toast.
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
A fresh vegetarian salad combining cooked beetroot, crumbled goats' cheese, and walnuts with a creamy mustard and goats' yoghurt dressing.
Sliced sweet potatoes simmered in stock, topped with goats' cheese and rosemary, then baked until golden and melted.
Marinated goat cheese served with caramelized beetroot purée, roasted baby beets, wild herbs, and a vibrant beetroot dressing.
Pan-fried onions layered with puff pastry, baked until golden, then topped with creamy goats' cheese and a balsamic reduction.
A vegetarian puff pastry tart topped with sliced apples, pears, and chèvre, finished with a spicy lime and chilli dressing.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
A spectacular yet simple puff pastry tart topped with wilted spinach, spiraled tomatoes, herb-crusted goats' cheese, and dried thyme.
A puff pastry plait filled with roasted peppers, red onions, garlic, soft goats' cheese, and fresh thyme.
Prebaked puff pastry topped with chargrilled asparagus and crumbled goats' cheese, then baked until golden and melted.
A vibrant spinach salad featuring marinated spicy pan-fried chicken strips, creamy goats' cheese, and a honey-lemon dressing.
Flattened chicken breast stuffed with basil and goats' cheese, served with balsamic pan-roasted tomatoes and fresh chive garnish.
A fresh vegetarian salad combining sweet pear, crunchy walnuts, and tangy goats' cheese tossed in a simple balsamic dressing.
Creamy goats' cheese custard layered with butter-poached pineapple and pineapple jelly, secured on sticks and served with pineapple syrup.
Pan-fried pollock fillets served with a rich mixture of chorizo, butterbeans, baby spinach, and melted goats' cheese in stock.
Chicken breasts stuffed with herb-infused goats' cheese, wrapped in Parma ham, and roasted until golden. Served with steamed vegetables.
Grilled Parma ham parcels filled with goats' cheese and herbs, served alongside a zesty chorizo and red pepper salad.
Charred Little Gem lettuces topped with bubbling goats' cheese and a hint of lemon, perfect for al fresco dining.
Vegetarian plaited bread ring filled with olives, goats' cheese, and harissa, served with a smooth, warm Moroccan broad bean dip.
A vibrant salad featuring sliced beetroot, crispy bacon lardons, and grilled goats' cheese topped with a mustard vinaigrette.
A light and easy dessert featuring a zesty lemon filling in a shortcrust pastry, topped with goat's cheese cream.
Crispy breaded goats' cheese rounds chilled then deep-fried until golden, served with unique flash-fried rocket leaves.
Handmade pasta filled with spinach and goat cheese, served in a browned butter sauce with sage, garlic, and fresh tomatoes.
Grilled goats' cheese on toast served with a caramelized chicory orange jam, sautéed apples, beetroot, and a walnut salad.
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
A creamy, zesty risotto featuring goats' cheese and fresh herbs, cooked gently with white wine and hot chicken stock.
Chicken breasts stuffed with creamy goats' cheese, served alongside griddled Mediterranean vegetables and tender boiled baby potatoes.
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Plums simmered in spiced red wine served with a sweet, creamy goat cheese topping.
Blanched asparagus and goat cheese wrapped in puff pastry, baked until golden, and served with a reduced wine cream sauce.
Golden griddled bread topped with creamy goats' cheese, honey, and thyme, served alongside a fresh balsamic-dressed herb salad.
Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.
Succulent honey-mustard chicken strips served over rocket with creamy goat's cheese and toasted pine nuts.
A savory vegetarian tart featuring caramelized honey onions, puff pastry, creamy goats' cheese, and fresh homemade basil pesto.
A fresh springtime omelette featuring courgettes, asparagus, and goats' cheese, finished with dill and lemon zest for vibrant flavour.
Pan-fried tortillas filled with wilted spinach and melted goats' cheese, served with a fresh, zesty avocado salsa.
Crispy fried goat's cheese served with spiced poached pear cubes, fresh salad leaves, and a nutty walnut oil dressing.
A luxurious vegetarian salad featuring honey-roasted root vegetables, bulgur wheat, earthy beetroot, and creamy goats' cheese served with flatbreads.
An easy, kid-friendly cornbread featuring Italian flavors with polenta, goats' cheese, basil, and a touch of chili.
A beef fillet patty topped with fried goat's cheese, served with crispy deep-fried onion rings on toasted ciabatta bread.
A quick vegetarian salad featuring griddled goats' cheese served over fresh basil, coriander, and sun-blushed tomatoes with balsamic vinegar.
Indulgent griddled goats' cheese discs topped with a tangy, sweet pineapple, chilli, and coriander dressing served over fresh parsley.
Toasted crusty bread topped with warm, pepper-crusted goats' cheese and a spicy balsamic tomato dressing.
A quick vegetarian dish featuring griddled peppered goats' cheese served on a fresh herb salad with olive oil dressing.
Pan-fried goats' cheese served over fresh rocket and avocado, topped with a warm, sweet redcurrant and balsamic dressing.
Savory pastry tarts filled with sweet red onion jam and creamy goats' cheese, served with a fresh rocket salad.
Breadcrumb-coated deep-fried goats' cheese served over a refreshing summer salad of blanched peas, radishes, mint, and lemon dressing.
Make three unique thin-crust pizzas from scratch featuring harissa sausage, goat's cheese chorizo, and feta hummus toppings.
Easy toasted baguette slices topped with three variations: tomato basil, white bean with prosciutto, and goat cheese with fresh figs.
Miniature savoury cheesecakes featuring an oatcake crust topped with layers of smoked salmon and roasted red pepper cream cheese.
Boil beetroots and asparagus until tender, then combine with sorrel, goats' cheese, and pickled walnuts in a cider vinegar dressing.
Crisp walnut-infused pastry cases filled with balsamic caramelised shallots and a creamy, herbed goats' cheese mixture, baked until golden-brown.
A versatile Danish pastry dough prepared overnight and used to create fruity roses, nutty praline spirals, and savory Alsatian plaits.
A sophisticated chilled goats' cheese terrine layered with apple and celery, served with a walnut vinaigrette and raisin salad.
A quick and fresh vegetarian appetizer made by mixing goats' cheese with oil and herbs to spread on bread.
A layered vegetarian stack of smashed potatoes, rocket, tomatoes, onions, and melted goat's cheese grilled to perfection.
Caramelized red onions and cherry tomatoes baked on puff pastry circles topped with soft, creamy goats' cheese.
Baked fig filled with goats' cheese served over a fresh rocket and tomato salad dressed with lemon juice.
Grilled goats' cheese rounds served atop a fresh salad of onion, tomato, coriander, and olive oil.
Sauté onions and parsnips in butter, simmer with stock, blend with curry powder, cream, and cheese for a smooth soup.
Portobello mushrooms topped with goats' cheese and herby breadcrumbs, baked until golden and served with a fresh herb salad.
Crispy breaded goats' cheese served with roasted cherry tomatoes and a sweet and tangy grape chutney.
Pan-fried lamb chop served over creamy herb-infused polenta with a fresh tomato and garlic sauce.
A quick vegetarian pizza made with a simple olive oil dough, wild mushrooms, and tangy crumbled goats' cheese.
Pan-fried pepper-crusted goats' cheese served with a vibrant fresh peach, lemon, and parsley salsa.
Crispy pan-fried peppercorn-crusted goats' cheese served over a fresh rocket and beetroot salad with balsamic dressing.
Seared pork tenderloin with rosemary and garlic, served alongside a creamy lemon and goat cheese potato gratin and wilted sorrel.
A vibrant blended spinach soup served with grilled goats' cheese baguette slices and a swirl of double cream.
Sautéed pork tenderloin with soy and honey, tossed with tender broccoli, chili flakes, and grated goats' cheese.
Pan-fried goats' cheese served over a fresh herb salad with a buttery, golden-brown grated potato rosti.
A elegant vegetarian starter featuring pan-fried goats' cheese rounds served with a quick spicy grape chutney and fresh rocket.
Roasted garlic paste spread on toasted ciabatta with melted goats' cheese, served over fresh lettuce leaves and optional prosciutto.
A simple omelette transformed into a meal for two with herbs, spinach and tangy goats’ cheese.
Savory vegetarian pasties filled with roasted garlic, shallots, caramelized fennel, creamy goats' cheese, and ricotta in a fennel-infused dough.
Crispy spring roll parcels filled with goat's cheese and onion marmalade, served alongside a fresh pear and walnut salad.
A lean, tasty twist on shepherd's pie using goat meat, savory vegetables, anchovies, and a cheesy potato mash topping.
Chicken breast stuffed with goat cheese and basil, served with roasted sweet potatoes, broccoli, and a garlic balsamic vinaigrette.
Grilled rye bread topped with melted goats' cheese, served with a fresh parsley salad and crispy deep-fried aubergine slices.
Grilled herb-crusted goats' cheese served over a fresh salad of broad beans, beef tomatoes, and balsamic dressing.
A light vegetarian salad featuring wilted spinach, grilled peppered goats' cheese, toasted pine nuts, and a fresh raspberry vinaigrette.
Toasted wholemeal pitta topped with melted goats' cheese, cherry tomatoes, balsamic vinegar, and a freshly blended homemade herb paste.
Crispy deep-fried onion and goat cheese stacks served with a zesty, herb-infused marinated red cabbage salad.
Toasted bread topped with cherry tomatoes, goats' cheese, rocket, and basil, then baked until golden and melted.
Savory star-shaped parmesan shortbreads topped with smooth creamed goats' cheese and a sweet, caramelized red wine and onion marmalade.
A sophisticated vegetarian tart featuring wine-poached pears stuffed with savory goat cheese and chives on a crisp pastry base.
Deep-fried goats' cheese coated in flaked almonds, served with roasted balsamic beetroot and a smoked almond and basil dressing.
Protein-packed peppers stuffed with wholegrain rice, vegetables, almonds, and orange zest, topped with melted goats' cheese.
Flavorful twice-baked cheese soufflés prepared with infused milk, fresh thyme, and goats' cheese, served with watercress.
Baked fresh pasta rolls filled with ricotta, goats' cheese, and spinach, topped with seasoned cherry tomatoes and parmesan.
Toasted crumpets topped with a seasoned goats’ cheese mixture, grilled until bubbling, and served with a fresh fruity mango jam.
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
A deliciously warming vegetarian bake featuring roasted butternut squash, creamy ricotta, goat's cheese, and homemade basil pesto.
Sweet roasted tomato soup paired with crispy, twice-baked potatoes stuffed with creamy goat's cheese, chives, and butter.
A delicious vegetarian store cupboard supper featuring a herb-filled omelette stuffed with goat cheese and served with roasted tomato sauce.
A light, fluffy vegetarian soufflé flavored with goats' cheese and fresh chives, perfect for a light lunch or appetizer.