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Peaches poached in sweet muscat wine and served with a rich, fluffy vanilla-infused egg yolk sabayon.
Peaches simmered in rosewater syrup served with honey-infused Greek yoghurt and a sweet drizzle.
A quick vegetarian chutney made by simmering peaches, tomatoes, shallots, honey, and white wine until reduced and softened.
Skinned peaches baked in brandy and sugar, then finished with a rich butter and cream reduction sauce.
Handmade puff pastry horns filled with lemon thyme curd, peach-infused cream, caramel wafers, and topped with fresh peaches and pistachios.
A fresh salad featuring chargrilled peaches, salty Parma ham, olives, and a creamy blue cheese dressing.
A refreshing summer dessert featuring a quick no-churn strawberry ice cream served over set elderflower jelly and fresh fruit.
Toasted ciabatta topped with a rich cheese sauce and served with a homemade sweet carrot and peach chutney.
Caramelised peaches served over golden baked eggy bread with a rich butterscotch sauce and fresh double cream.
Peaches sautéed in a buttery caramel sauce, flambéed with kirsch, and served with a dollop of fresh whipped cream.
Golden-brown soda farl French toast topped with tender poached peaches in a vanilla-infused white wine syrup and drizzled honey.
Filo pastry squares filled with thick marzipan and peach halves, baked until golden and dusted with icing sugar.
A vegetarian ginger cake made with cream cheese and stem ginger, wrapped in marzipan and served with crisp cinnamon fingers.
A simple yogurt-based cake using a fromage frais pot as a measuring tool, featuring fresh peaches and self-raising flour.
Grilled rum-flambéed peaches served alongside golden eggy bread and a rich, creamy homemade marzipan custard.
Blend batter ingredients, cook thin pancakes in butter, and serve with a reduced peach and cranberry syrup sauce.
Whisk dressing, griddle peach quarters until charred, then assemble with burrata chunks, rocket, and fresh basil leaves on a platter.
Whisked pancake batter served with oven-roasted peaches and nectarines caramelized in a lavender-infused honey and orange juice glaze.
A simple dessert featuring caramelized peach wedges topped with crumpled filo pastry, baked until crisp and golden brown.
Pan-fried pepper-crusted goats' cheese served with a vibrant fresh peach, lemon, and parsley salsa.
Salad leaves rolled in Parma ham, served with creamy Gorgonzola cheese and fresh peach wedges.
Diced pork fillet sautéed with onions, garlic, and fresh peaches in a honey, white wine, and herb cream sauce.
Pan-seared pheasant legs served over a fresh spinach, orange, and peach salad with a warm wild mushroom and wine reduction.
Boil peaches with lime and vanilla, blend into a chilled soup, and top with a mascarpone chocolate chip quenelle.
A refreshing layered dessert featuring syrup-soaked sponge fingers, creamy lemon mascarpone, and sliced peaches.
Roasted peaches served with a creamy lemon-infused wine sabayon, finished with a syrupy reduction and fresh mint.
Whisk a simple batter, add raisins and peaches to cases, bake until golden, and finish with a chocolate drizzle.
Pan-fried peaches with mixed spice and wine, served with a sweetened minty yoghurt sauce.
A delicious vegetarian dessert featuring simmered peaches topped with a buttery cashew crumble, served with tangy lime yoghurt.
A layered dessert featuring ready-made brownies, sweetened vanilla mascarpone cream, and fresh cubed peaches, garnished with mint.
Sliced peaches macerated overnight in Sauternes wine with lavender and lemon rind, served with optional crème fraîche.
Sweet peaches and sour raspberries work perfectly in this simple almond tart featuring a crisp pastry and frangipane filling.