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A sophisticated shaken cocktail featuring gin, orange liqueur, and lemon juice topped with a frothy tonic water foam.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Fluffy lemon-infused cakes made by folding beaten egg whites into a buttermilk batter, served with honey-tossed strawberries.
Thin coconut milk pancakes filled with a sweet mixture of grated coconut, jaggery, and spices, served with vanilla ice cream.
Christmas pudding mixed with pastry cream in a tart case, topped with almond crumble, cranberry purée, and Amaretto mascarpone cream.
Quickly fry shredded sprouts with crispy bacon, chestnuts, and lemon juice, topped with optional crunchy golden-brown breadcrumbs.
Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.
A moist lemon cake with a sugary crust, featuring ground almonds and a zesty lemon icing.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Dainty gingernut biscuits sandwiched with a spiced white chocolate ganache and finished with gold-leaf almonds and toasted hazelnuts.
A sophisticated French-style opera cake featuring lemon and lavender flavors, tiered sponge, buttercream, and decorative white chocolate ganache.
Swordfish slices rolled with a savory breadcrumb and herb filling, served with a fresh blanched fennel and onion salsa.
Zesty, dairy-free cookies made with ground almonds and fresh thyme, pulsed into a dough and baked until golden and chewy.
Simple and easy small cakes baked until risen and bouncy then decorated with pale colored icing.
A zesty vegetarian polenta cake topped with caramelised lemons and served with a boozy lemon vodka mascarpone cream.
Crispy panko-coated chicken served with homemade spicy tomato ketchup and a fresh, creamy hand-made coleslaw.
A classic steamed pudding featuring a light lemon-zest sponge topped with sweet golden syrup, served hot with extra syrup.
Roasted aubergines served with spiced chickpeas, vegetables, and lemon-infused couscous, topped with crunchy nuts and cool yoghurt.
Zesty orange and lemon chicken stir-fry served alongside garlic-infused Chinese greens and fluffy steamed long-grain rice.
Lightly steamed white fish topped with ginger and citrus zest, served alongside a classic quick egg-fried rice.
Pan-fried salmon strips combined with fresh ginger, lemon segments, and sesame oil, served alongside steamed basmati rice.
A vegetarian stuffing made with sautéed onions, chestnuts, apples, and pine nuts, baked into golden balls.
A lovely cherry sponge cake with ground almonds and lemon icing, decorated with toasted almonds and glacé cherries.
A moist, fruity Christmas cake alternative featuring glacé cherries, pineapple, apricots, and nuts, finished with an apricot jam glaze.
A stunning pavlova topped with lemon curd cream, meringue nests, chocolate eggs, and candied lemon zest for a festive dessert.
A moist, lemony sponge topped with chocolate ganache and marzipan decorations. A festive alternative to traditional Christmas cake.
A deep-colored sweet pie inspired by American pumpkin pie, featuring British beetroot, warm spices, and a shortcrust pastry base.
A classic British dessert featuring a crisp sweet pastry shell filled with a rich, lemony golden syrup and breadcrumb mixture.
Succulent peach halves topped with a crunchy hazelnut and amaretti crumble, baked until golden and served with thick cream.
Pan-fried crab and white fish cakes served with a homemade garlic lemon mayonnaise and fresh green salad leaves.
A creamy kaffir lime posset served with spiced cardamom butter biscuits and a sweet mango salsa topping.
Choice seafood simmered with garlic, white wine, lemon, and fresh herbs in a light tomato base for a delicious meal.
Layered citrusy crushed biscuits, stewed strawberries, and smooth cream cheese mixture chilled in wine glasses and topped with whipped cream.
Turbot steaks in creamy sauce served with buttered spinach and orange-marinated carrots for an elegant seafood dinner.
Pan-fried salmon trout served with blanched spring vegetables and a zesty, clarified citrus butter vinaigrette.
Succulent confit salmon fillets served with a refreshing cucumber salad and a tangy horseradish cream garnish.
Flavorful marinated spatchcock chicken slow-cooked then finished on the barbecue, served with a fresh, creamy celeriac remoulade.
Roast whole chicken served with a unique infused bread pudding, finished with a fresh tarragon and white wine sauce.
A zesty citrus polenta cake served with a rich orange caramel sauce and creamy mascarpone cheese.
Succulent cod fillets topped with a zesty herb and garlic breadcrumb crust, then roasted until golden and perfectly tender.
A delicious vegetarian cake featuring spice-filled mincemeat and a crunchy oat crumble topping, perfect for tea or as a pudding.
An indulgent sticky toffee cake enriched with dates, figs, and prunes, layered with homemade toffee sauce and spun sugar.
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
Traditional Dutch festival buns enriched with butter, milk, cinnamon, lemon zest, and dried fruit, baked until golden and served warm.
A delicious, verdant risotto featuring essential English summertime flavors with broad beans, peas, asparagus, and runner beans.
Handmade pasta parcels filled with a toasted pine nut, ricotta, and fresh herb mixture, served with fragrant garlic oil.
A sweet dessert cocktail made by shaking vanilla vodka, limoncello, yogurt, and mascarpone with ice, then garnishing with biscuit.
A whisky mac variation involving Scotch, ginger liqueur, and bitters stirred with ice and garnished with lemon and orange zest.
A festive cocktail featuring cognac, rum, and ruby port shaken with mincemeat and fresh clementine juice.
A festive vanilla vodka cocktail mixed with apple liqueur, triple sec, and cranberry juice, finished with a lemon twist.