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A versatile Indian condiment made by blending fresh herbs, garlic, ginger, onion, green chillies, and pistachios until smooth.
Grilled sardines and charred Little Gem lettuce served with a rich crab mayonnaise and a nutty, spiced homemade dukkah.
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Crispy filo pastry cups filled with a creamy ricotta and strawberry mousse, topped with chopped pistachio nuts.
Authentic Indian sweet featuring deep-fried dough balls soaked in a saffron-infused sugar syrup and garnished with nuts.
Handmade puff pastry horns filled with lemon thyme curd, peach-infused cream, caramel wafers, and topped with fresh peaches and pistachios.
Roasted apricots in a buttery orange caramel sauce served with raspberries, mixed nuts, and vanilla ice cream.
Healthy gluten-free salad using blended cauliflower as a couscous alternative, topped with honey-grilled tomatoes and barbecued chicken breasts.
A warming spicy chicken stew served with a vibrant bulgur wheat salad featuring pomegranate, nuts, and dried apricots.
Whisk coffee sponge, bake, and roll with dulce de leche cream and a crunchy nut praline coating.
A vibrant, herby bulgur wheat salad with pistachios, raspberries, apricots, and pomegranate seeds. Perfect for buffets or as a side.
Slow-cooked spiced lamb tagine served with a nutty herb-filled bulgur wheat tabbouleh for a fragrant North African dinner.
Slow-cooked lamb shank stew featuring exotic spices, apricots, and olives served with a nutty pomegranate and herb-rich bulgur tabbouleh.
Flavorful Moroccan sea bass baked in foil and served over a nutrient-rich, herb-packed bulgur wheat with dried fruits and nuts.
Summery roasted peaches served with a nutty raspberry caramel sauce and vanilla ice cream.
Fresh homemade doughnuts served with vanilla ice cream and a flambéed fruit sauce featuring peaches, raspberries, and toasted nuts.
A classic steamed sponge pudding featuring pistachios and figs, served with homemade rum-infused pistachio ice cream.
A layered terrine of sausage meat, apricots, pistachios, chicken breasts, and livers wrapped in streaky bacon and slow-cooked.
A posh trifle featuring homemade pistachio sponge, creamy custard, raspberry purée, kirsch, and lashings of whipped cream.
A heavenly vegetarian dessert featuring homemade apricot ice cream, nutty fruit biscotti, and pan-roasted caramelised apricots with fresh basil.
Roasted white peaches glazed in a pistachio orange caramel sauce, served with fresh raspberries for a decadent vegetarian dessert.
Sweet nut-filled filo pastry diamonds served with a creamy homemade ginger and almond ice cream.
Whisk egg whites and fold into a pistachio yolk base, bake until risen, and serve with homemade chocolate sauce.
Succulent herb-crusted lamb rack served over crispy grated potato cakes with a rich, syrupy red wine and shallot reduction.
A rich pastry case filled with pistachio frangipane and cardamom crème pâtissière, topped with exotic fruits and crushed toasted nuts.
Roasted aubergines served with spiced chickpeas, vegetables, and lemon-infused couscous, topped with crunchy nuts and cool yoghurt.
Thick strained yoghurt topped with warm oranges simmered in cinnamon, star anise, and vanilla, then topped with chopped nuts.
An unusual vegetarian traybake featuring pistachios, quince jam, and goji berries, baked until golden and sliced into twelve portions.
Sophisticated lemon-scented crème brûlée paired with rosewater-marinated figs and crunchy pistachio nut brittle.
Baklava topped with orange syrup, served with vanilla-roasted nectarines and a creamy cardamom-infused custard.
A creamy dessert made with mascarpone, whipped cream, and pistachios, served with sponge fingers for dipping.
A vegetarian bread pudding featuring saffron-infused cream, tropical papaya, and crunchy pistachios, baked until golden brown.
A chilled vegetarian dessert featuring nutty meringue rolled with luxurious homemade lemon curd and whipped cream filling.
Baked frozen forest fruits topped with a ginger biscuit and pistachio crumble, served with homemade creamy vanilla-style custard.
A simple vegetarian confection made by caramelizing caster sugar, adding pistachios, and cooling until hard to create decorative shards.
Pan-fried pistachio-crusted monkfish served with buttery chive potatoes and a warm cherry tomato and basil sauce vierge.
Whisk cream, fold in broken meringues, blackberries, and pistachios, then serve over vanilla ice cream with a sugar dusting.
Festive sweet buns shaped like a Christmas tree, filled with mincemeat, fruit, and nuts, finished with an orange icing glaze.
A warm fruit crumble featuring soft apples and prunes, topped with a nutty pistachio crust and served with brandy cream.
Succulent lamb steak seasoned with rosemary and pepper, served alongside a fresh green bean, feta, and pistachio salad.
Tender pork loin coated in crushed pistachios, oven-roasted and served with golden sautéed apple wedges and sweet potato.
A vibrant vegetarian salad combining cooked couscous with citrus juices, pomegranate seeds, fresh mint, and crunchy pistachios.
Indulgent individual tarts featuring buttery parmesan pastry, pistachio paste filling, and dessert wine poached pears topped with pomegranate molasses.
Apples are cored, buttered, and sugar-rolled before baking, served with a rich caramel Calvados sauce and toasted nut garnish.
Slowly cooked reduced milk set with vermicelli and cardamom, decorated with golden-brown nuts and sultanas. A traditional Tamil wedding dessert.
Roasted butternut squash wedges topped with a vibrant pistachio herb pesto, crumbled feta cheese, and fresh pomegranate seeds.
Succulent pomegranate-glazed duck breasts served alongside a fragrant bulgar wheat pilaf with chickpeas, sour cherries, and toasted pistachios.
Indulgent no-churn honeycomb ice cream served with crunchy, homemade pistachio shortbread rectangles.
Roasted pork loin seasoned with cumin, served with a caramelized fig and balsamic syrup, pomegranate seeds, and pistachios.
A hearty vegetarian loaf featuring ground nuts, seeds, and bulgur wheat, served with a tangy fruit and brandy sauce.
A fragrant Moroccan-style fish dish with homemade ras-el-hanout, served over fluffy pomegranate and pistachio couscous.