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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Traditional Welsh cakes served with warm roasted apricots and homemade ice cream infused with crumbled Welsh cake pieces.
Authentic 48-hour brined chicken served with spicy pineapple coleslaw and homemade cornbread for a deep south flavor experience.
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
A comforting hearty pie made with tender braised steak and soft potatoes, topped with a crisp homemade shortcrust pastry.
A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
Flavorful Argentinian pastries filled with spiced minced beef, hard-boiled eggs, olives, and raisins, then fried until golden and crisp.
Light, fluffy Canadian-style pancakes made with buttermilk, served hot with pure maple syrup and crème fraîche.
A Welsh twist on cheesecake featuring chunky white chocolate and cranberry Welsh cakes stirred into a creamy baked filling.
A traditional English apple pie layered with sliced Wensleydale cheese and encased in crisp shortcrust pastry.
Layered pastry treats featuring a thousand buttery sheets, rich caramel filling, banana liqueur cream, and feathered chocolate icing decoration.
A hearty autumn pie featuring buttery pastry, caramelised onions, and layers of potatoes with three distinct cheeses.
Succulent pork belly cubes browned in lard, then slow-cooked with red wine, garlic, and herbs until tender and golden.
A comforting chicken and wild mushroom pie served with glazed baby carrots and peas for a complete meal.
Hearty beef and vegetable pasties served with a fresh, mustard-dressed green salad and mint.
A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.
Fruity scones prepared by rubbing fats into flour, mixing with dried fruit and spices, then baking until golden brown.
A traditional game terrine wrapped in hot water crust pastry, served with a sweet and tangy balsamic shallot chutney.
A traditional English tea bread enriched with lard, spices, and dried fruit, served with homemade black pepper strawberry jam.
Traditional hot water crust pastry pie filled with tender lamb, leeks, and herbs, served with potatoes and carrots.
Traditional homemade oatcakes made with oatmeal and flour, glazed for a shiny finish. Perfect served with a selection of cheeses.
An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
An extra special roast featuring aged beef, homemade Yorkshire puddings, crispy roast potatoes, buttery vegetables, and fresh beer mustard.
Succulent roast fore-rib of beef served with homemade bourbon mustard, crisp roast potatoes, fluffy Yorkshire puddings, and rich gravy.
Crispy roast potatoes parboiled then fried in lard before roasting until golden-brown and perfectly crisp.
A traditional layered venison pie featuring hand-raised hot water crust pastry, savory chicken stock jelly, and sweet onion marmalade.
Rich buttery shortcrust pastry filled with wild mushrooms and cheddar, served alongside a charred spring onion and smoked salmon salad.
A traditional Yorkshire tart made by curdling fresh milk, mixing with currants and rosewater, and baking in shortcrust pastry.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.
A classic chicken and leek pie featuring a creamy white sauce, fresh apples, and bacon topped with homemade shortcrust pastry.
A classic homemade puff pastry made by folding butter into a flour and lard dough through multiple rolling stages.
Savory pastry tarts filled with sweet red onion jam and creamy goats' cheese, served with a fresh rocket salad.
Traditional savory pastries filled with a mixture of roast beef, onions, and gravy, then baked until golden-brown.
A traditional Hungarian stew featuring pork and paprika, simmered with peppers and tomatoes until tender and thickened with cornflour.
Individually wrapped fillet steaks with mushroom duxelles and prosciutto in homemade pastry, served hot or cold as a main.
A classic French upside-down tart featuring caramelized apples topped with flaky pastry, baked until golden and served with syrup.
A traditional hot-water crust pie layered with sausage meat, chicken, ham, and boiled eggs, chilled overnight before serving.
Crispy rough puff pastry layers filled with tangy lemon curd, ginger-infused cream, and finished with a feathered fondant icing.
A traditional hot water crust pie filled with seasoned venison, pigeon, bacon, and aromatic mushrooms and herbs.
Traditional British yeast-leavened cakes made from flour, butter, and eggs, served warm and buttered, or toasted when stale.
These large savoury Scottish biscuits are made with lard and butter, resulting in a simple, traditional treat.
A moist, fruity cake covered with rich pastry traditionally eaten at Hogmanay. Features raisins, currants, spices, and whisky.
Tender buffalo steak simmered in rich ale gravy, topped with homemade flaky pastry and baked until golden and crisp.
A double-crusted thrift pie made with corned beef, waxy potatoes, and vegetables, simmered in stock and baked until golden.
A festive leftover turkey, stuffing, and cranberry pie encased in traditional hot water crust pastry, perfect for Christmas celebrations.
Traditional hand-raised pies featuring golden lard-based pastry filled with layers of seasoned chicken, smoked bacon, and dried apricots.
Rich indulgent lardy cake flavors packed into a twisted enriched dough crown featuring sugar and mixed dried fruit.
A rich dough filled with dried fruit, layered with lard and butter, then baked until golden brown and sliced.
A traditional heart-shaped pastry made with shortcrust-style dough, filled with strawberry jam, and baked until golden brown.
Vegetarian mini pastry-wrapped poached pears flavored with cinnamon, orange zest, and white wine, baked until golden and served with syrup.
Hearty rabbit and pancetta filling topped with homemade flaky pastry, braised in white wine and cream until tender and golden.
A spectacular game pie featuring mixed game meat, pork, and bacon encased in a traditional hot water crust pastry.
A classic picnic pie featuring a savory pork and ham hock filling with whole hard-boiled eggs in hot-water crust.
Traditional Scottish mutton pies featuring a seasoned meat filling inside a sturdy hot water crust pastry, baked until golden-brown.
A creamy savoury tart featuring three types of alliums, wholegrain mustard, and a quick homemade shortcrust pastry.
Dinky little hand-raised pork pies containing a hidden quail egg, encased in hot water crust pastry with savory jelly.
A fragrant Thai chicken curry with sweet potato, coconut cream, and spices, topped with a crisp lattice shortcrust pastry.
A rich Austrian stew featuring slow-cooked beef and plenty of onions seasoned with sweet and hot paprika and caraway.
Rich traditional tea cakes loaded with dried fruit and cinnamon, made with a lard-sugar paste and yeasted dough.
A comforting homemade pie featuring layers of sautéed onions and grated Lancashire cheese encased in a buttery, flaky pastry crust.
Delicious lamb and mint pasties made with homemade rough puff pastry, perfect for picnics or lunchbox treats.
Classic pork pie featuring pork shoulder and bacon filling wrapped in a traditional lard-based hot water crust pastry.
A traditional game pie infused with Middle-Eastern spices, dried fruits, and nuts in a rich hot water crust pastry.
A traditional Scottish savory bread roll made by layering a yeasted dough with plenty of butter and lard.
Freshly baked white bread rolls made by kneading dough, proofing twice, and baking until golden-brown and delicious.
Traditional beef pasties featuring a lardy pastry filled with cubes of beef, potato, swede, and onion, then baked until golden.
Golden, hand-held pastry pockets filled with seasoned chicken, potatoes, swede, and onions, baked until crisp and piping hot.
An impressive loaf-shaped pork pie studded with quail eggs, wrapped in hot water crust pastry, and baked until golden.
A hearty game and venison pie featuring a homemade shortcrust base, rich red wine gravy, and a puff pastry lid.
A traditional Gloucestershire 'squab' pie featuring tender lamb neck and apples topped with a crisp, golden homemade pastry crust.
Hand-raised hot water crust pastry filled with seasoned pork and homemade savory jelly, chilled until perfectly set.
A festive Christmas flan using leftover mincemeat, topped with a zesty orange liqueur whipped cream.
A traditional raised pork pie with apricots and leeks, served with a unique fizzy cider and sage infused jelly.
Crisp pastry parcels filled with smoky haddock, waxy potatoes, swede, and fresh parsley for a lighter take on classic pasties.
A savory vegetarian tart featuring homemade shortcrust pastry, sweet caraway onion marmalade, and creamy goats' cheese baked until golden.
A spicy twist on the traditional Scotch pie, featuring aromatic lamb mince encased in a crisp hot water crust pastry.
A rich fish pie featuring salmon, haddock, and cod topped with homemade flaky pastry and sesame seeds.