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Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Warm buttery brioche dough laced with homemade fudge and butterscotch, baked until golden and finished with creamy frosting.
A creative guitar-shaped cake flavored with sweet potato and pineapple, decorated with orange marshmallow fondant and passionfruit buttercream icing.
A spiced carrot cake with orange glaze and cream cheese icing, featuring toasted pecans and decorative icing carrots.
Homely ginger parkin cake served with pears poached in perry syrup and a scoop of vanilla ice cream.
A traditional spiced ginger cake served with poached rhubarb, vanilla ice cream, and a warm spiced cider syrup.
A traditional sticky ginger cake served with poached rhubarb, cider syrup, and vanilla ice cream.
A delicious Thai curry with a thick, rich sauce made from scratch-made paste, beef fillet, and coconut milk.
A traditional fruit cake made with beef dripping and served with homemade Seville orange marmalade.
A delicious ginger-infused cake served with homemade stem ginger ice cream and crunchy sugared hazelnuts.
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
A traditional English tea bread enriched with lard, spices, and dried fruit, served with homemade black pepper strawberry jam.
Creamy lemon posset topped with spicy gingerbread crumbs and crisp meringue shards for a classic British dessert experience.
A classic sweet ginger oat traybake served with a warm cider-infused golden syrup sauce and ice cream.
Moreish banana muffins with walnuts and honey, perfect for a healthy weekend breakfast treat.
Finely shredded red cabbage layered with onions, spices, and prunes, then slow-baked with butter, vinegar, and sugar until tender.
Enriched dough buns filled with sour cherry jam, almond custard, and Chantilly cream, finished with royal icing and toasted almonds.
A comforting roasted vegetable soup blended with warm spices and topped with a creamy, tangy blue cheese and buttermilk sauce.
A spiced sponge cake baked over caramelised pears and walnuts, served warm with a rich, silky chocolate sauce.
Shortcrust pastry tartlets filled with seasoned spinach and Gruyère, topped with a delicate baked quail's egg and paprika.
Dried fruits are soaked in tea and brandy, then mixed into a spiced dough and baked until golden.
Hearty ox cheeks braised in red wine and beef stock, served with a spiced homemade anchovy butter relish.
Baked potato stuffed with mashed potato flesh and blanched leeks, topped with a rich, homemade cheesy mustard sauce.
Tender cauliflower florets baked in a creamy Gruyère sauce with bacon and mushrooms, topped with crunchy Parmesan ciabatta crumbs.
A wholesome tart with a creamy salmon and spinach filling, served alongside a fresh kale and pomegranate salad.