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A classic citrus-infused cranberry sauce featuring ruby port, almonds, and sultanas, perfect for serving with Christmas turkey.
A classic spiced pumpkin pie featuring roasted pumpkin purée and double cream in a sweet shortcrust pastry case.
Individually baked gingerbread puddings folded with apple and stem ginger, finished with a warm, bubbly brandy and ginger wine sauce.
A festive pumpkin pie flavored cake made with cider, pumpkin purée, and spices, joined to create a pumpkin shape.
A spiced carrot cake with orange glaze and cream cheese icing, featuring toasted pecans and decorative icing carrots.
A delicious Thai curry with a thick, rich sauce made from scratch-made paste, beef fillet, and coconut milk.
Smooth chicken liver pâté paired with a homemade caramelized apple, apricot, and walnut chutney served on crispy Melba toast.
A festive gingerbread garage featuring edible gables and roof, held together with thick royal icing and decorated with colourful sweets.
Honey-glazed duck breasts served with aromatic spiced lentils, lime, and fresh coriander over a bed of creamy mashed potatoes.
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.
Roast pork with crispy crackling served alongside sweet apple purée and spiced, sticky red cabbage in a red wine sauce.
Bake a blind pastry case, fill with a spiced pumpkin and cream mixture, bake until set, and serve with ginger-infused cream.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
A moist, spiced, nutty banana bread perfect for breakfast or tea. Batch-bake and freeze the extra loaves.
Spiced pumpkin cakes decorated with sugarpaste and buttercream to resemble a whimsical toadstool house set in a detailed garden.
Roasted partridges served with a cider-infused spiced apple sauce, walnut oil emulsion, sautéed kale, and a marjoram dressing.
Lighter vegetarian mince pies using filo pastry and fresh fruit filling, served with a sweetened vanilla Greek yogurt dollop.
Succulent gammon simmered in cider and apple juice, glazed with aromatic spices and served with a zesty citrus sauce.
Finely shredded red cabbage layered with onions, spices, and prunes, then slow-baked with butter, vinegar, and sugar until tender.
Gently spiced shortbread dough is rolled, cut into dragon shapes, baked until golden, and decorated with red water icing.
Slow-cooked haricot beans with pomegranate molasses, tomatoes, and spices creating a savory, deep-flavored vegetarian dish perfect for breakfast or dinner.
A spiced sponge cake baked over caramelised pears and walnuts, served warm with a rich, silky chocolate sauce.
Handmade walnut pastry filled with smoked cheese, potatoes, and spinach, served with a spicy homemade carrot and ginger chutney.
A traditional dense Italian fruit and nut cake with spices, honey, and cocoa, baked until firm and served sliced.
Sautéed aromatics mixed with spiced lamb mince and raisins, grilled on skewers, and served in yoghurt-filled pitta breads with salad.
Two varieties of sticky buns filled with apple compote, Chantilly cream, toffee crème pâtissière, and citrus marmalade topped with icing.