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A classic baked cheesecake featuring a digestive biscuit crust and fresh blueberries, served with a sweet homemade blueberry compote.
Sticky meringues rippled with tart greengage syrup and topped with fresh vanilla whipped cream.
Crispy puff pastry layers filled with vanilla whipped cream and fresh raspberries, served with a smooth raspberry purée sauce.
Simmer raspberries with wine and vanilla, top with whipped cream and handmade caramel swirls, served with warm shortbread biscuits.
A quick vegetarian dessert featuring layers of brandy-soaked panettone cubes, chocolate-infused cream, and fresh clementine segments.
A light papaya mousse served over a rich, golden raisin butterscotch sauce and garnished with fresh mint.
Whisk cream, yoghurt, vanilla, and sugar together, then layer with blowtorch-caramelised orange slices in glasses and garnish with mint.
Strawberries simmered in a spiced red wine reduction served with crispy, sugar-rolled palmier biscuits.
A creamy coconut and honey rice pudding topped with blow-torched caramelised mango slices for a tropical dessert.
A refreshing starter using citrus juice to cold-cook sea bass slivers with vanilla, chillies, and fresh herbs.
Roast pineapple wedges in a buttery brown sugar glaze and serve with a frothy, whisked egg and wine custard.
Caramelized apples simmered with orange, whisky, and sultanas, served with Greek yoghurt and fresh mint for a simple dessert.
Nectarines poached in red wine and vanilla, topped with a zesty lemon posset and fresh mint garnish.
Plums simmered with warming spices, topped with a buttery sugar crumble and baked until golden brown. Serve with cream.
Whisked pistachio meringues served with a creamy vanilla yogurt filling and warm honey-glazed blueberries.
An easy no-bake coconut sweetmeat made with layered vanilla and raspberry mixtures, chilled overnight and cut into squares.
Tangy rhubarb baked in a spiced citrus syrup topped with a crunchy almond and butter crumble topping.
Shortbread base topped with rich salted caramel and smooth dark chocolate, chilled then cut into sixteen indulgent squares.
A unique savoury twist on a classic custard tart featuring Dijon mustard and thyme, perfect served with spicy chutney.
Slow-cooked rice pudding infused with vanilla and almonds, served with a sweet cherry sauce and whipped cream.