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Simmer blueberries with sugar and spices, top with toasted muesli crumble, and serve with sweetened honeyed mascarpone.
Whisk batter, stir in diced plums, and fry ladlefuls until golden. Serve sweet pancakes drizzled with honey.
A quick microwaveable ginger sponge pudding made by blending ingredients, pulsed with egg, and served warm with Greek-style yoghurt.
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
Layer ice cream with a warm, homemade honey-infused chocolate sauce and top with crunchy toasted hazelnuts for a classic dessert.
Seared venison loin thinly sliced and served with a zesty honey, mustard, and lemon dressing topped with fresh coriander.
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Pan-seared duck breast roasted in sweet and sour glaze served with stir-fried broccoli and a fresh plum salsa.
Pan-fried duck breast glazed with honey, soy, and plum, served with fresh lettuce and tender boiled potatoes.
Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.
Thinly sliced steak and fresh vegetables stir-fried in a sweet honey-soy glaze, finished with a balsamic red wine reduction.
Sliced oranges drizzled with honey and mint, topped with freshly whipped vanilla cream and a mint sprig garnish.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
Fluffy pancakes topped with honey-roasted mango slices, prepared with a hint of lime and golden butter.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
A boozy, decadent dessert combining chocolate, cherries, and lashings of cream to create an easy, modern-day Scottish-inspired trifle.
Handmade peanut butter treats shaped like monkey nuts, filled with strawberry jam and served with a rich chocolate sauce.
Leg of lamb marinated in ginger, garlic, and spices, roasted with a honey-almond rub for a sweet and spicy flavor.
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
Creamy honey-sweetened egg custard served with a rich red wine raspberry sauce and a compressed summer fruit compote.
A quick vegetarian dessert featuring blended chestnuts, Greek yoghurt, and honey, garnished with fresh fig and orange segments.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
Sweet saffron-scented apricots simmered in honey syrup, served warm over Greek yoghurt and topped with crushed pistachios.
Greek flavors of mint, yogurt, watermelon, and honey combine for a Mediterranean lamb dish served with a mint-flecked feta cream.
An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.
Create authentic, thin, and crisp pizza bases by kneading a honey-yeast dough and letting it rise until doubled.
Dried apricots simmered in a cardamom and bay leaf syrup, served chilled with Greek yoghurt and a honey drizzle.
A quick, vegetarian no-bake cheesecake featuring crushed biscuits, honey-sweetened cream, and a fresh raspberry coulis.
Fresh figs roasted with honey and cinnamon, served with creamy Greek yoghurt and bright orange segments for a simple dessert.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
Potatoes sautéed with vinegar and paprika, finished with a sweet and tangy glaze of ketchup, tomato purée, and honey.
A quick microwave sponge pudding flavored with citrus zest, honey, and pecans, served with whipped cream and apple sauce.
Pan-fried diced pork combined with prunes, leeks, and a honey-soy sauce, served over fresh raw chard leaves.
Marinate chicken wings in a zesty, spiced honey and soy mixture before grilling until golden brown and thoroughly cooked.
Tender pork ribs simmered in a honey-soy marinade, grilled until sticky, and served with crispy polenta-crusted potato wedges.
A healthy breakfast of oats, dried fruits, and nuts soaked in apple juice, topped with yogurt and fresh honey.
King prawns, squid, and crab with lime, chilli, and coriander served in fresh chicory boats for a vibrant Thai appetizer.
Thai-inspired steamed salmon fillets served over blanched pak choi and rice noodles in a ginger-honey chicken stock sauce.
Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
Fluffy festive pancakes flavored with orange zest, cinnamon, and honey, served as a perfect Christmas morning breakfast treat.
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Golden braised chicken glazed with honey and lemon, served alongside a fresh chickpea, feta, and cucumber Mediterranean salad.
Peaches simmered in rosewater syrup served with honey-infused Greek yoghurt and a sweet drizzle.
Fluffy lemon-infused cakes made by folding beaten egg whites into a buttermilk batter, served with honey-tossed strawberries.
Sauté aromatics and spices, simmer with tomatoes and water, then cook white fish and chickpeas until tender and fragrant.
Chicken wings marinated in lemongrass, grilled to perfection, and glazed with a sweet and spicy oyster honey sauce.
Crispy wholemeal crackers made with sesame, flax, and pumpkin seeds. Perfect for cheese or dipping in hummus.
Blanched broccoli florets tossed in a flavorful dressing made with turmeric, mustard, honey, and olive oil.
Savory-sweet pancakes filled with caramelized butternut squash, diced apple, and Greek yoghurt, finished with a drizzle of honey.
Pan-fried orange slices glazed with honey and served in a rich, creamy butterscotch sauce with fresh mint garnish.
A quick vegetarian dessert featuring honey-sweetened coconut rice pudding topped with charred, buttery griddled mango slices.
Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.
A delicious dessert featuring crisp puff pastry layers filled with a brandy-infused cherry compôte and whipped cream.
Sweet crêpes filled with a quick cranberry compote and served with honey-glazed clementine halves for a classic dessert.
A fresh salad featuring grilled crisp prosciutto, sliced tomatoes, and rocket leaves tossed in a honey mustard vinaigrette.
Crispy deep-fried filo pastry strips dusted with spices, served with nuts, sultanas, ice cream, and honey.
Buttery filo pastry sheets scrunched and baked until crisp, then topped with honey, dried apricots, pistachios, and sesame seeds.
Blanch sprouting broccoli before chargrilling and serving with a sweet soy and water chestnut dressing.
Grilled lamb chop served with honey-soy pak choi, nutty mustard couscous, and a couscous-stuffed baby pepper.
A quick and savory vegetarian dressing made by mixing honey, soy sauce, sesame oil, and fresh coriander.
A quick vegetarian dessert featuring honey-sweetened mascarpone and Greek yoghurt layered over ready-made sponge fingers in a chef's ring.
Wonderfully light madeleines served with sweet poached pears in a wine syrup for a sophisticated afternoon tea or dessert.
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
A quick vegetarian dessert featuring layers of crisp filo pastry, vanilla ice cream, pistachios, apricots, and honey.
Nectarines caramelized in sugar, poached in white wine and honey, finished with a luscious cream sauce.
A quick vegetarian chutney made by simmering peaches, tomatoes, shallots, honey, and white wine until reduced and softened.
A delicious layered dessert featuring poached pineapple chunks, creamy yogurt mixture, crunchy oat biscuits, and a drizzle of honey.
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Thread pork, prunes, peppers, and water chestnuts onto skewers, marinate in honey and soy, then pan-fry until golden and cooked.
Pan-fried mutton fillet served over caramelized pears, dressed lamb's lettuce, and crumbled Lancashire cheese.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Pan-seared salmon served over a tender mixture of honey, soy, and vinegar-glazed jarred peppers and sun-dried tomatoes.
A vibrant vegetarian soup made by frying aromatics, simmering with spices and pak choi, then finishing with crunchy cashew nuts.
Sauté aromatics and sweetcorn with beef strips before glazing in a savory honey, ketchup, and sesame seed sauce.
A rich Stilton and whipped cream cheesecake topped with red grapes, honey, and a dusting of icing sugar.
A traditional British pudding featuring lavender-infused custard, fresh strawberries, and a crisp piped meringue topping.
Pan-fried chicken thighs simmered in a honey, soy, and balsamic sauce with sun-dried tomatoes and onions.
Pan-seared duck breast glazed with honey and soy, served alongside golden, tender chargrilled potato rounds.
A quick stir-fry featuring lamb chump chop, honey, soy sauce, and sesame, seasoned with chilli and garnished with chives.
Pan-seared pork fillet roasted until tender, served over sautéed spicy leeks and peppers with a honey-soy dressing.
Flavorful chicken thighs marinated in honey and sesame, served over a quick leek and red pepper stir-fry.
A speedy chicken teriyaki supper featuring a honey and soy glaze. Serve with rice and steamed bok choi.
Grilled honey and spice coated chicken skewers served with a warm, blended mango and coconut milk dipping sauce.
Pan-fried tuna steak served with a homemade tangy sweet and sour vegetable sauce.
A quick Mediterranean-style stew featuring sautéed tuna, fresh tomatoes, olives, soy sauce, and a touch of honey.
Mexican barbecue featuring spiced cornmeal parcels, lime and honey marinated chicken thighs, and a charred vegetable chunky salsa.
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Gooey and chewy fruit-filled honey flapjacks that are simple to make and perfect for baking with children.
Tea-scented baklava filled with almonds and cashews, flavored with ginger and cardamom, then soaked in a spiced honey syrup.
Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.
Crispy roasted and fried duck legs served with a refreshing, tangy pickled radish and cucumber salad.
Sticky chicken drumsticks marinated in aromatic Five-Spice, ginger, and honey, roasted until golden and cooked through for a midweek meal.
A vibrant stir fry featuring prawns, fresh pineapple purée, peppers, and beansprouts served over steamed jasmine rice.
Sticky rice and courgette noodles accompany a glossy, spicy stir-fry featuring chicken thighs, ginger, and aromatic Chinese sauces.
Stir-fried turmeric rice noodles served with prawn-filled yellow courgette rounds and a homemade sweet and spicy chilli sauce.