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A lovely English garden jam made with softened redcurrants, rhubarb, and vanilla seeds, perfect for scones or Victoria sponge.
Creamy honey-sweetened egg custard served with a rich red wine raspberry sauce and a compressed summer fruit compote.
A quick stir-fry featuring browned lamb, crisp vegetables, toasted cashews, and a sweet garnish of fresh redcurrants.
A slow-cooked venison stew with red wine, mushrooms, and bacon, thickened into a rich gravy and served with potatoes.
A deep-filled fruit tart featuring homemade pastry, smooth crème pâtissière, fresh summer fruits, and a delicate champagne jelly topping.
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
A crisp meringue shell filled with whipped cream, fresh raspberries, and a homemade redcurrant sauce.
A refreshing summer sorbet made by crushing fresh berries, sieving out seeds, and churning with icing sugar.
A stunning strawberry gateau using shop-bought flan layered with whipped cream, whisky liqueur, and a caramelised spun sugar finish.
Layer homemade lemon curd and whipped cream between crisp meringue discs, topped with fresh passion fruit, cherries, and redcurrants.
An elegant passion fruit mousse cake with Italian meringue, sponge base, fruit glaze, and fresh autumn berries.
A fancy Victoria sponge filled with fresh whipped cream and syrup-coated mixed berries for a special teatime treat.
Buttery bread triangles coated in lemon curd and vanilla custard, pan-fried until golden, then caramelized and served with redcurrant cream.
Indulgent cinnamon-spiced French toast served with whipped Chantilly cream and a smooth, sieved redcurrant and red wine sauce.
Two contrasting dessert tarts featuring orange-scented pastry with mascarpone cream and chocolate ganache with cherries.
A deliciously fruity cordial made with redcurrants, blackcurrants, and strawberries, perfect for diluting with water or adding to cocktails.
A classic condiment for lamb made by boiling redcurrants and mint, straining overnight, and setting with sugar and lemon.
A refreshing vegetarian dessert featuring zesty lemon and basil cream topped with a warm, sweet redcurrant and orange compote.
Pan-fried goats' cheese served over fresh rocket and avocado, topped with a warm, sweet redcurrant and balsamic dressing.
Crispy filo pastry cases filled with honey-sweetened Greek yoghurt and topped with glazed fresh fruit for a light treat.
Crisp citrus pastry filled with elderflower-infused custard, topped with fresh summer berries and a sweet apple glaze.
A succulent cooked ham glazed with honey and mustard, served with a homemade spiced redcurrant and citrus jelly.
Rich vanilla custard paired with a medley of macerated autumn berries and a frothy crème de menthe milk broth.
Elegant vanilla custard topped with caramelized sugar, served alongside mint-infused summer berries and a frothy crème de menthe milk broth.
Sear duck breast, oven-roast, and serve with a reduced red wine, redcurrant, and balsamic vinegar pan sauce.
Scottish berries macerated in Cointreau served with a homemade creamy mascarpone sorbet and fresh mint garnish.
Crisp almond pastry filled with lemon curd cheese and currants, topped with rosewater and redcurrant cream.
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
A festive beverage combining clementine juice, cranberry jelly, sloe gin, and champagne garnished with sugared redcurrants.