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A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
A smooth, vegetarian soup made by sautéing carrots, onions, and garlic, simmered in stock and finished with double cream.
Seared bacon-wrapped lamb's liver served over a zesty shredded carrot salad with orange and chive dressing.
Flavorful carrot and coriander soup served with crispy, Deep-fried crab beignets for a special starter or supper.
A spiced wholemeal carrot cake with toasted pecans, coconut, and dried fruit, topped with cream icing and glazed baby carrots.
A creamy vegetarian soup made by sautéing aromatics, simmering carrots in stock, blending until smooth, and garnishing with yoghurt.
Diced carrots, onion, red pepper, and chilli simmered with cider vinegar and spices to create a flavorful vegetarian condiment.
A vibrant Caribbean-style soup featuring carrot juice, sweet potatoes, chickpeas, and coconut, served smooth or chunky with soured cream.
A simple vegetarian salad featuring grated carrots and poppy seeds tossed in a bright lemon and olive oil dressing.
Spiced carrot muffins featuring a hidden sweet cream cheese filling, topped with orange zest and baked until golden brown.
A simple, lightly spiced carrot soup made by sweating vegetables with cumin and curry powder, then blending until smooth.
A sweet carrot preserve made by simmering, sieving, and boiling carrot pulp with sugar, lemon, almonds, and brandy.
A creamy vegetarian gratin featuring sliced potatoes and baby carrots baked with lemon zest until golden brown.
Flavorful vegetarian fritters made with grated carrots, spring onions, and coriander, fried until golden brown and served with fresh herbs.
Whisk an egg batter, fry with grated carrots to form pancakes, and serve with a zesty honey-pineapple salsa.
A sophisticated twist on bread and butter pudding featuring candied celeriac, carrots, carrot marmalade, and homemade celeriac ice cream.
Fun carrot-shaped cookies made with butter, flour, grated carrots, and roasted butternut squash, decorated with fresh rosemary sprigs.
Steam carrots and apricots until soft, process into a fine purée with cream, and garnish with decorative carrot flowers.
A sweet, moreish vegetarian baklava layering crisp filo pastry with a spiced carrot, pistachio, and citrus zest filling.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Pan-fried chicken served with a spiced carrot purée, sautéed green beans, and a reduced orange, cardamom, and vanilla dressing.
Succulent monkfish pan-fried with fresh herbs, served over a silky, buttery purple carrot purée reduced with chicken stock.
Pan-seared spiced chicken breast served with sautéed leeks, sliced fondant potatoes, and a smooth, sweet creamed carrot sauce.