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Walnut halves coated in melted jaggery and cooled until hard. Serve as a snack or dessert topping.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
Healthy grilled mackerel coated in mustard and pepper, served with a fresh apple, walnut, and celery salad and lemon dressing.
Smooth chicken liver pâté paired with a homemade caramelized apple, apricot, and walnut chutney served on crispy Melba toast.
Grilled goats' cheese on toast served with a caramelized chicory orange jam, sautéed apples, beetroot, and a walnut salad.
A warm wintry salad featuring grilled pears, stilton cheese, toasted walnuts, and crispy baguette strips with a walnut oil dressing.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.
A triple-coffee sponge cake filled with buttercream, topped with smooth coffee icing and homemade crunchy candied walnuts.
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
A delicious coffee and walnut variation of the classic Battenberg cake featuring a checkered sponge wrapped in smooth marzipan.
Easy vegetarian Stilton and toasted walnut balls make perfect savory Christmas nibbles or appetizer bites.
Pan-seared sea bass served with a chunky homemade pesto of toasted walnuts, fresh mint, feta, and olive oil.
Sear lamb with garlic and rosemary, roast until pink, then slice and toss with walnuts, beans, and balsamic vinegar.
A Persian dish of soft roasted aubergine in tomato and garlic sauce with eggs, served warm as part of mezze.
A spectacular three-layer walnut cake featuring buttercream filling, boiled icing, and crunchy caramelised walnuts for special occasions.
Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.
A roasted aubergine dip with garlic, walnuts, and fresh herbs, perfect for serving on blinis with sour cream.
A moist walnut sponge cake filled and topped with a creamy fudge icing and decorated with walnut halves.
Fresh mackerel fillets grilled until crisp, served alongside a classic Waldorf salad with homemade creamy crème fraîche mayonnaise.
Hearty Scottish potato stovies with a bubbling cheese topping, served with homemade oatcakes and a fresh autumn berry salad.
A nutty Persian chicken stew featuring layers of flavor from walnut paste, pomegranate molasses, tomato purée, and warm spices.