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A molecular gastronomy dessert featuring spherified mango and yoghurt 'eggs' served atop caramelised, spiced brioche discs.
A classic vegetarian dessert featuring buttery brioche baked in a rich vanilla custard until perfectly set and golden.
Brioche slices soaked in a coconut and double cream egg mixture, then fried in butter until golden and dusted.
Warm buttery brioche dough laced with homemade fudge and butterscotch, baked until golden and finished with creamy frosting.
Golden caramelised pineapple served on toasted brioche with a rich cream sauce and spiced ice cream.
A comforting dessert featuring brioche and sliced bananas baked in a vanilla-infused custard topped with a crisp sugar caramel.
Soft rainbow trout with crunchy brioche crumbs, toasted almonds, fresh French beans, and a nutty lemon-caper brown butter sauce.
Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.
Make juicy lamb burgers in homemade brioche buns topped with mint mayonnaise, tomato chutney, and served with skinny chips.
Lush brioche rolls filled with a mixture of lobster, pickled celery, tarragon mayonnaise, and lemon juice.
Whisk eggs and condensed milk, sandwich blueberries between brioche slices, coat in mixture, and fry in butter until golden.
Crispy cured ham and sautéed wild mushrooms finished with crème fraîche, served on golden toasted brioche slices.
Brioche slices soaked in custard, fried in butter, and topped with flambéed rum apples and sweet sultanas.
An elegant, indulgent tart made from rich brioche dough topped with a citrus-infused crème fraîche filling and baked until set.
A sophisticated twist on bread and butter pudding featuring candied celeriac, carrots, carrot marmalade, and homemade celeriac ice cream.
Indulgent French toast topped with caramelised pears, ginger syrup, and crunchy pecans for a decadent vegetarian breakfast or brunch.
A buttery brioche pudding infused with aromatic chai spices, orange peel, and tea, baked in a creamy custard water bath.
A classic brioche bread pudding layered with sautéed grapes and homemade custard, baked until golden and served with icing sugar.