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Caramelised orange slices topped with a rich Toblerone and amaretti biscuit mousse, finished with crunchy homemade almond caramel shards.
Indulgent marbled chocolate mousse served alongside oranges cooked in a rich, buttery caramel sauce.
Delicious festive mince pies featuring a crumbly almond pastry filled with quality mincemeat and baked until golden brown.
Oranges and pears caramelized in a buttery sugar syrup with cinnamon and brandy, served with creamy vanilla-infused Greek yoghurt.
A quick vegetarian dessert featuring layers of buttery filo pastry filled with quince paste and fresh orange segments.
Crispy filo pastry triangles filled with spiced apple, raisins, and pistachios, then deep-fried until golden and delicious.
An aromatic and easy mulled wine simmered with citrus and spices. Can be made in a saucepan or slow cooker.
A deliciously moist vegetarian cake made with whole pulped oranges, ground almonds, and eggs.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
A fresh strawberry and orange version of the classic Italian dessert featuring mascarpone, cream, and liqueur-soaked sponge fingers.
A creamy vanilla rice pudding combined with zesty caramelized oranges and topped with crunchy toasted flaked almonds.
A classic vegetarian dessert featuring spiced apples, sultanas, and orange zest rolled in crisp, buttered filo pastry layers.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
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.
A quick vegetarian dessert featuring caramelised figs topped with crisp puff pastry and orange zest, baked until golden brown.
Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.
Sliced oranges drizzled with honey and mint, topped with freshly whipped vanilla cream and a mint sprig garnish.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
Golden pastry triangles layered with a decadent mascarpone, orange, and vanilla cream, topped with fresh figs and cherry syrup.
A quick vegetarian dessert featuring caramelised pears layered with orange and vanilla scented cream cheese.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
Pan-fried mint-infused pastry topped with fresh plums and sugar, served alongside a rich vanilla-seeded whipped cream.
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
A rich dark chocolate espresso mousse served with spicy ginger biscuits and homemade sweet candied orange peel strips.
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
A sophisticated dessert featuring creamy vanilla and truffle panna cotta topped with candied truffle and a zesty orange rum syrup.
A classic vodka and orange juice cocktail layered with Galliano liqueur and garnished with orange and a cherry.
A refreshing cocktail made by layering tequila, orange juice, and grenadine, finished with a classic fruit garnish.
A refreshing, super-smooth fruit sorbet made with summer berries, orange juice, liqueur, and a light folded meringue.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
A traditional Italian ricotta and wheat tart featuring citrus zest, orange flower water, and a homemade sweet pastry lattice.
Bite-sized Neapolitan doughnuts fried until golden and drizzled with a citrus-infused honey syrup for a festive Italian treat.
A nutritious and filling rice cake infused with orange, vanilla, and lemon, perfect for breakfast or teatime snacks.
Sliced oranges sprinkled with sugar and cinnamon, drizzled with Grand Marnier, then foil-baked until warm and fragrant.
Creamy honey-sweetened egg custard served with a rich red wine raspberry sauce and a compressed summer fruit compote.
A moist vegetarian fruit cake using roasted butternut squash purée, rum-soaked dried fruits, and warming spices, served with whipped cream.
A quick vegetarian dessert featuring blended chestnuts, Greek yoghurt, and honey, garnished with fresh fig and orange segments.
A rich, citrus-infused dessert sauce made by reducing Cointreau with orange zest, juice, sugar, and double cream.
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
A buttery shortcrust pastry topped with almond paste and fresh raspberries, baked until golden and sliced into portions.
A light and airy dessert made by folding boiled rhubarb into whipped cream and peaked egg whites.
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
Fresh figs roasted with honey and cinnamon, served with creamy Greek yoghurt and bright orange segments for a simple dessert.
A fresh salad featuring shredded Brussels sprouts and orange dressing, topped with creamy brie slices for a simple vegetarian dish.
A traditional steamed pudding made with suet and dried fruits, served with a spiced butter sauce and melted marshmallows.
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.
Fluffy festive pancakes flavored with orange zest, cinnamon, and honey, served as a perfect Christmas morning breakfast treat.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Sweet Chelsea buns filled with a rich, citrus-scented ground poppy seed mixture, glazed with a homemade sugar syrup.
A rich chestnut torte with creamy lemon and chestnut fillings, decorated with citrus segments and frosted verbena leaves.
Pan-fried orange slices glazed with honey and served in a rich, creamy butterscotch sauce with fresh mint garnish.
A delicious dessert featuring crisp puff pastry layers filled with a brandy-infused cherry compôte and whipped cream.
A simple vegetarian dessert featuring layered orange slices topped with marbled chocolate mousse and a rich chocolate drizzle.
Sweet crêpes filled with a quick cranberry compote and served with honey-glazed clementine halves for a classic dessert.
Thinly sliced tuna steak marinated in citrus juices, seasoned with olive oil, olives, and spring onions for a fresh dish.
A quick vegetarian dessert featuring store-bought Madeira cake topped with a spiced red wine and cherry reduction.
Delicate crêpes filled with a light orange and prune soufflé mixture, baked until beautifully puffed and golden.
A quick and creamy vegetarian dessert featuring cooked rice, fresh orange pieces, vanilla, and mint, finished in the oven.
A quick microwave bread pudding featuring walnut sourdough, zesty orange cream, and a dusting of sweet icing sugar.
A unique vegetarian sweet omelette-style cake made with egg noodles, fresh orange, and a dusting of icing sugar.
Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.
A quick microwave sponge pudding featuring rhubarb and golden syrup, served with a citrus-infused double cream sauce.
Pan-fried rump steak in a creamy sauce served alongside cheesy potato mash and a zesty swede and orange purée.
Plums simmered in a lapsang souchong tea and orange syrup served over fresh watercress.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Roast pork fillet paired with a refreshing fruit salsa and cheesy deep-fried risotto balls served alongside sautéed chard.
Sweet, chewy bagels flavoured with cranberries and orange zest, poached in sugar water and baked until golden-brown.
A rich, moist ring-shaped yeasted cake soaked in orange syrup and filled with spiced whipped cinnamon cream and pistachios.
Short-marinated beef steaks fried in a wok with a zesty orange, honey, and soy sauce glaze and shiitake mushrooms.
An intricate biscuit tower featuring four flavored shortbreads layered with buttercream, decorated with an iced clock face and trees.
Delicious cinnamon-baked plums atop a cobbler-style base, baked until golden and bubbling. Perfect vegetarian dessert with orange zest.
A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.
Cod and mussels served with an orange-carrot reduction, broccoli, and crispy batter scraps for a sumptuous meal for one.
Blanched lobster and softened mango served with a citrusy dressed salad and rich foaming nut-brown butter sauce.
Sweet, crunchy florentines made with toasted almonds, mixed peel, ginger, and cherries, finished with a dark chocolate drizzle.
Sweet homemade pastry filled with three varieties of apples, served with a rich, creamy vanilla bean custard.
A creamy vegetarian dessert made by simmering rice in milk, coconut milk, and sugar, topped with cream and orange.
Mango 'hedgehog' sprinkled with sugar, lime, and chilli, grilled until golden, then served with orange-zested Greek yoghurt and honey.
A moist, vitamin-rich cake featuring grated beetroot and pumpkin, topped with a glossy, light cream cheese and meringue frosting.
A magnificent three-tiered fruit cake rich with spices, dried fruits, and brandy, decorated with handmade sugar flowers and royal icing.
Succulent salmon layered with zesty cream cheese and spinach, encased in golden puff pastry and baked until perfectly crisp.
Golden-brown scones flavored with citrus zest and chocolate drops, served with clotted cream and fresh satsumas.
Indulgent custard infused with vanilla and orange, baked until set and finished with a crisp caramelised sugar topping.
Cured salmon fillets paired with a sharp wasabi dressing, cucumber salad, and caramelised focaccia croutons for a sophisticated appetizer.
A spectacular three-tiered wedding cake featuring ginger, sunshine, and lemon sponge layers with Italian and French buttercreams and marzipan decorations.
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Small Spanish-style skewers featuring poached spiced quince and duck breast, grilled with a sticky membrillo glaze for festive appetizers.
Slow-cooked pork belly lacquered in a honey reduction served with marinated oyster mushrooms and stir-fried Chinese broccoli.
Light orange-infused sponge cakes filled with cream, coated in hazelnut praline and chocolate ganache, topped with raspberries and caramel hazelnuts.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
A classic steamed treacle sponge pudding served with homemade clotted cream ice cream and orange zest syrup.
Succulent chargrilled lamb's liver served on a fresh, zesty carrot salad dressed with orange and chives.
Seared bacon-wrapped lamb's liver served over a zesty shredded carrot salad with orange and chive dressing.
A unique sweet and creamy dessert featuring simmered tomatoes, chili, and spices folded into whipped cream and Greek yogurt.
Pan-fried liver steaks served with crispy cured ham and a rich red wine and marmalade onion sauce.
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.