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Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Layer ice cream with a warm, homemade honey-infused chocolate sauce and top with crunchy toasted hazelnuts for a classic dessert.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
A rich dessert featuring dark chocolate and stout, topped with a smooth stout-infused icing and crunchy roasted hazelnuts.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
A rich, vegetarian steamed sponge pudding made with dark chocolate and toasted hazelnuts, served traditionally with warm vanilla custard.
A healthy breakfast of oats, dried fruits, and nuts soaked in apple juice, topped with yogurt and fresh honey.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Succulent pheasant crowns served with crispy pancetta chestnut stuffing, blanched cavolo nero, and sautéed wild mushrooms.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.
An intricate biscuit tower featuring four flavored shortbreads layered with buttercream, decorated with an iced clock face and trees.
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
A classic vegetarian dessert featuring soft date sponge topped with a rich, buttery hazelnut toffee sauce and pouring cream.
A delicious homemade preserve featuring fresh cherries, grated Bramley apples for consistency, and crunchy roasted hazelnuts.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Indulgent vegetarian brownies packed with toasted macadamias, Brazil nuts, pecans, and hazelnuts, baked until springy and perfectly chocolatey.
A rich dessert made by combining melted chocolate, cream, egg yolks, and hazelnuts, finished with a splash of brandy.
An impressive tower of chestnut and raspberry macaroons filled with rich ganache, perfect for a chic wedding cake alternative.
Dainty gingernut biscuits sandwiched with a spiced white chocolate ganache and finished with gold-leaf almonds and toasted hazelnuts.
Show-stopping retro sweet and savoury puff pastry bites featuring homemade pesto, praline paste, creamy chocolate ganache, and seasonal vegetables.
A satisfying main meal salad featuring grilled goats' cheese on sourdough with crisp bacon, hazelnuts, and a tarragon vinaigrette.
Light orange-infused sponge cakes filled with cream, coated in hazelnut praline and chocolate ganache, topped with raspberries and caramel hazelnuts.
A light and nutty Italian cake made with roasted hazelnuts, ricotta cheese, and glazed with apricot jam and chocolate.
Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.
A rich dessert featuring hazelnut genoise sponge, white chocolate mousse, fresh raspberries, and crunchy hazelnut praline layers.
A versatile enriched dough used to create fruit-filled peach-shaped buns and nutty, maple-glazed sticky pecan rolls.
Seared aged sirloin steaks served with a vibrant Thai-inspired salad, aromatic dressing, and crunchy toasted hazelnuts.
Roasted apricots in a buttery orange caramel sauce served with raspberries, mixed nuts, and vanilla ice cream.
Rich self-saucing chocolate puddings served with homemade peanut chocolate bar ice cream and sweet poached cherries.
Indulgent melt-in-the-middle chocolate puddings served with homemade salted caramel sauce, nutty brittle, vanilla ice cream, and fresh raspberries.
A light cocoa sponge filled with crunchy praline cream, rolled into a classic Swiss roll and dusted with chocolate.
An indulgent dessert featuring creamy coffee panna cotta served with homemade yeast doughnuts and a glossy dark chocolate sauce.
Whisk coffee sponge, bake, and roll with dulce de leche cream and a crunchy nut praline coating.
Indulgent baked vanilla custards with a caramel base, served alongside crispy homemade fruit and nut biscotti biscuits.
A layered dark and white chocolate mousse terrine served with a fresh strawberry ginger sauce and crunchy hazelnut praline.
Twice-baked crunchy hazelnut and cherry biscotti, perfect for accompanying desserts or a strong espresso.
A delicious ginger-infused cake served with homemade stem ginger ice cream and crunchy sugared hazelnuts.
A spiced ginger sponge cake served with oven-poached rhubarb and a rich vanilla mascarpone cream.
Six layers of chocolate and hazelnut sponge laced with cognac and iced with a light coffee meringue buttercream showstopper.
Chicken breasts flattened and coated in a hazelnut, parmesan, and panko crust, then fried in butter until golden and crisp.
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Triple-decker hazelnut meringues layered with coffee praline cream and rich toffee treacle sauce.
Seared lamb coated in mustard and hazelnuts, roasted until tender, and served with buttery mint and chive runner beans.
A sophisticated frozen peppermint parfait featuring crème anglaise, dark chocolate shards, and a crunchy hazelnut praline custard.
Indulgent chocolate sponge topped with vanilla and toffee ice cream, encased in hazelnut meringue and served with rich toffee sauce.
Slow-roasted lamb shoulder with mint stuffing served over buttered sliced potatoes and onions with a zesty homemade mint sauce.
Fancy breakfast featuring poached eggs over asparagus spears coated in a toasted brioche and hazelnut crumb with maple syrup.
An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.
Pan-seared pork chops served alongside slow-roasted stock-infused potatoes, caramelized onions, and Calvados-soaked fruit stuffed apples.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
A heavenly vegetarian dessert featuring homemade apricot ice cream, nutty fruit biscotti, and pan-roasted caramelised apricots with fresh basil.
An extravagant dessert featuring saffron-infused meringue, citrus poppy seed cake, crunchy sugared hazelnuts, and pears poached in aromatic spiced syrup.
Classic sirloin steaks served with a creamy peppercorn sauce, buttery mashed potatoes, and green beans tossed with toasted hazelnuts.
Crispy battered bananas served alongside layered white and dark chocolate mousse, finished with chopped hazelnuts and popping candy.
An easy pâté perfect for parties. Seasoned venison and chicken livers are layered with creamy chicken purée and smoked bacon.
Layers of hazelnut biscuit, chocolate Chantilly, tempered chocolate, and brownie combine for an indulgent, multi-textured bite-sized decadent dessert.
A decadent vegetarian cheesecake featuring honey-shortbread crust, mascarpone cream, and homemade hazelnut praline shards for decoration.
A decadent warm chocolate cake served with a rich hazelnut caramel sauce.
A fluffy chocolate marbled mousse topped with crunchy hazelnut praline and a smooth, vibrant raspberry sauce.
Miniature ginger biscuit cheesecakes topped with homemade glossy chocolate sauce and crunchy hazelnut praline pieces.
Gently caramelize sugar and hazelnuts in a pan, then cool on a non-stick sheet and smash into pieces.
Whipped cream mixed with citrus, chocolate, and sugar, layered between shortbread biscuits and topped with chopped hazelnuts.
A warm salad featuring crispy smoked duck, citrus dressing, and toasted hazelnuts served on fresh Little Gem lettuce.
Succulent poached and pan-fried pheasant served with roasted pumpkin wedges, a smooth creamy bread sauce, and crunchy homemade nut granola.
Crispy homemade puff pastry layers filled with whipped cream, fresh blueberries, and raspberry coulis, topped with pink icing and hazelnuts.
Autumnal heritage carrots served with creamy goats' curd, toasted oats, and hazelnuts, finished with a carrot juice reduction.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Prepare muesli in advance by mixing oats, fruit, and spices with yogurt and milk for a quick, protein-rich breakfast.
A simple two-ingredient sugar-free spread made by blending hazelnuts into a paste and melting in pure cacao.
A light chocolate sponge rolled with hazelnut cream, finished with rich chocolate sauce and fresh strawberries.
A thick, no-bake vanilla cheesecake topped with maple-roasted pears, figs, hazelnuts, and a hint of dark rum.
A twelve-layered Hungarian cake featuring two tiers of sponge, caramel buttercream, almond praline, and caramel-coated hazelnuts.
A fancy French dessert featuring layers of hazelnut meringue, coffee custard filling, chocolate ganache, and hazelnut praline decoration.
A delicious vegetarian dessert combining crisp pastry and crunchy crumble with a juicy apple and blackberry fruit filling.
A towering pile of praline-filled choux pastry buns assembled on a nougatine base and decorated with delicate spun sugar.
A versatile Danish pastry dough prepared overnight and used to create fruity roses, nutty praline spirals, and savory Alsatian plaits.
A luxurious blended wild mushroom soup sautéed with shallots and butter, finished with sautéed mushrooms and toasted hazelnuts.
An impressive frozen strawberry dessert featuring caramelized hazelnuts and homemade strawberry sauce, perfect for making ahead of time.
A delicious wheat, gluten, and sugar-free Christmas cake made with dried fruits, nuts, and aromatic spices.
A gooey brownie and squidgy meringue cake layered with whipped raspberry cream and topped with roasted nuts.
Handmade puff pastry horns lined with dark chocolate, filled with coffee mascarpone cream, and topped with roasted hazelnuts.
Two styles of crunchy baklava featuring spiced honey, nuts, fruit, and coffee-chocolate fillings with homemade syrups for a special brunch.
Boil trimmed sprouts until tender, then toss with browned butter, fresh orange zest, and roasted hazelnuts for a flavorful side.
Nigel Slater’s banana bread recipe is the perfect way to use up overripe bananas with hazelnuts and dark chocolate chips.
Soft and fudgy dark chocolate cookies made with toasted hazelnuts, served with a fresh side of cherries and raspberries.
Slowly warm red wine with sugar, honey, and spices before serving over raisins and crushed hazelnuts.
Crispy new potatoes browned in olive oil and butter, then baked with crunchy roasted hazelnuts until golden and delicious.
An aromatic, creamy vegetable korma featuring mushrooms, spinach, hazelnuts, and raisins in a spiced yogurt and crème fraîche sauce.
A vegetarian Italian-style chocolate refrigerator cake made with biscuits, nuts, and amaretto, shaped and tied to resemble a salame.
Easy-to-make vegetarian biscotti featuring crunchy hazelnuts and fragrant orange zest, perfect for edible gifts and long-lasting storage.
Succulent peach halves topped with a crunchy hazelnut and amaretti crumble, baked until golden and served with thick cream.
A sophisticated chilled dessert featuring vanilla-infused buttermilk cream, poached rose-scented rhubarb, and buttery hazelnut shortbread biscuits.
An autumnal fruit crumble featuring roasted hazelnuts and served with a homemade hazelnut-infused custard ice cream.
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Caramelise sugar, stir in hazelnuts and lemon juice, then let set on baking paper before serving over vanilla ice cream.