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Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
A simple vegetarian pasta dish featuring courgettes, peas, and creamy Wensleydale cheese, topped with fresh parsley.
Chicken breast stuffed with Wensleydale cheese, wrapped in bacon, and served with a layered potato and cheese tower.
Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.
Toasted English muffins topped with melted Wensleydale cheese and served over a bed of buttery sautéed spinach.
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
A traditional English apple pie layered with sliced Wensleydale cheese and encased in crisp shortcrust pastry.
Mushrooms and bacon in a creamy Wensleydale cheese sauce, grilled in ramekins until bubbling and served with brown bread.
A vibrant vegetarian risotto made with blended beetroot stock, finished with creamy mascarpone, parmesan, and crumbled Wensleydale cheese.
Crispy oiled toast topped with pan-fried Portobello mushrooms and a creamy spinach and Wensleydale cheese pesto.
A fresh spinach and Wensleydale salad tossed with lemon dressing, topped with both fried and poached quails' eggs.
A classic Yorkshire-style pie combining tangy cooking and eating apples with savory, crumbled Wensleydale cheese in a buttery crust.
Six duck sausage and Wensleydale cheese balls wrapped in savoy cabbage, steamed and served with a spicy sesame sauce.
Toasted crusty bread topped with a savory mixture of Wensleydale cheese, mustard, and egg yolks, grilled until bubbling.
Pan-seared lamb cutlets topped with a mint, cheese, and breadcrumb paste, roasted until golden and served after resting.
A sweet apple dessert with an elderflower twist, topped with a cheesy cobbler crust and served with homemade vanilla custard.
Vegetarian puff pastry pies filled with roasted beetroot, Wensleydale cheese, and cranberries, served alongside spicy wasabi-buttered roasted new potatoes.
A quick and simple vegetarian dish featuring Wensleydale cheese coated in breadcrumbs and deep-fried until golden and crispy.