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Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Grated celeriac is fried in butter, mixed with cream and Stilton, then baked until golden and bubbling.
A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
A traditional vegetarian tart featuring rich curd cheese, sweet raisins, and zesty lemon in a crisp shortcrust pastry shell.
Savory pancakes filled with tender boiled potatoes and melted Camembert cheese, garnished with fresh parsley for a satisfying vegetarian meal.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
A rich baked macaroni pasta dish featuring sautéed artichoke hearts, crispy bacon, and a smooth, creamy three-cheese sauce topping.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
A fresh, unsalted home-made white cheese with a dense, crumbly texture that pairs beautifully with strong Indian flavors.
A creamy vegetable soup blended with Stilton cheese and served with grilled, bubbling cheese-topped French bread slices.
Beef burger stuffed with mozzarella cheese served alongside crispy deep-fried courgette matchsticks.
A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.
Hearty breakfast sandwich pockets filled with ham and cheddar, soaked in egg mixture and pan-fried then baked until melted.
A quick, egg-based Greek yoghurt cheese sauce suitable for oven-baked dishes like moussaka or as a hot pouring sauce.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
Sauté vegetables with thyme, simmer in stock until tender, blend with Stilton and yogurt, then finish with a splash milk.
Vegetables are roasted until soft, placed on toast, topped with mozzarella, and grilled until golden and bubbling.
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
Fresh figs stuffed with Stilton cheese and thyme, wrapped in puff pastry and baked until golden and melted.
Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
A creamy vegetable soup made with fresh watercress and parsley, served with melted Taleggio cheese on toasted ciabatta bread.
A delightful vegetarian bake featuring a hollowed apple filled with a light Cheshire cheese and apple purée soufflé mixture.
Crispy apple slices coated in a savory stilton cheese batter, shallow fried until golden and finished with cinnamon dust.
Sausages are browned, stuffed with mature cheddar cheese, wrapped in back bacon, and baked until the bacon is crispy.
Chicken breast stuffed with Wensleydale cheese, wrapped in bacon, and served with a layered potato and cheese tower.
A savoury bread and butter pudding featuring ham sandwiches, ale, and a rich Berkswell ewes' milk cheese sauce.
Grilled bread topped with sliced tomatoes, melted Dolcelatte cheese, and Worcestershire sauce, served with quick-pickled shredded red cabbage.
Sweet potato rounds are charred, roasted, and topped with a creamy cauliflower and cheddar cheese mixture then baked until golden.
A creamy vegetarian soup made by simmering fennel and potatoes in stock, blended with Lancashire cheese, cream, and fresh herbs.
Deep-fried chicken breast stuffed with Wensleydale cheese, served alongside a quick caraway-spiced red cabbage pickle.
Sauté onion and garlic, simmer with broccoli and stock, blend with Stilton cheese until smooth, and serve warm.
A quick vegetarian pasta dish featuring tender broccoli, sautéed leeks, and a rich, creamy blue cheese sauce.
Crispy golden risotto balls stuffed with Manchego cheese, deep-fried to perfection, and served with fresh lemon wedges.
A savory tart featuring bacon, cream, and two types of cheese baked in a homemade shortcrust pastry shell.
Toasted bread spread with yeast extract and topped with melted cheddar cheese slices under a hot grill.
A rich Stilton and whipped cream cheesecake topped with red grapes, honey, and a dusting of icing sugar.
A rich, creamy soup made by sweating shallots, simmering cauliflower in stock, and blending with Stilton cheese and cream.
A spicy Indian-inspired Welsh rarebit featuring a thick, bubbly cheese topping with green chillies, garlic, and fresh coriander.
An easy cheese sauce made by whisking milk, flour, butter, and cheese into a smooth, glossy, and seasoned accompaniment.
Thin aubergine slices rolled with a flavorful tomato, onion, caper, and anchovy filling, topped with mozzarella and parmesan breadcrumbs.
A quick soda bread studded with Stilton cheese, walnuts, and sultanas. Perfect with butter or as a lunch accompaniment.
A simple and savory dish featuring a halved tomato filled with a seasoned cheese and egg yolk mixture, then baked.
A classic rich, cheesy soufflé made with a smooth béchamel base, parmesan, and whipped egg whites for a spongy texture.
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 quick vegetarian soufflé made by blending eggs, walnuts, and Stilton, then baked until beautifully golden and risen.
A delicious melted Vacherin Mont d'Or cheese served fondue-style with fresh figs, chicory, savoury biscuits, and raisin bread.
Boil macaroni, create a roux with butter and flour, whisk in milk, stir in cheese, and grill until bubbling.
Indulgent soufflés featuring crispy bacon and melted Gruyère cheese, served on a base of seasoned, reduced double cream.
Pan-seared lamb chops topped with a Brie and herb crust, served alongside creamy mashed sweet potatoes.
A hollowed beef tomato stuffed with breadcrumbs, parsley, and Gouda cheese then baked until golden and bubbling.
Potatoes cooked in a creamy Vignotte cheese sauce and baked until golden brown and bubbling.
Crispy grilled white bread topped with fresh sliced tomatoes and melted Roquefort cheese for a quick vegetarian appetizer.
Golden fried aubergine slices rolled with basil and mozzarella, then baked in a homemade tomato sauce with parmesan topping.
Cheesy pasta shells stuffed with ricotta and mozzarella, baked in a homemade tomato sauce until golden and gooey.
A delicate prawn soufflé featuring sautéed flamed prawns layered between a rich cheese and brandy infused base.
Breaded camembert wedges deep-fried until golden, served with a sweet and tangy strained raspberry sauce.
A hearty autumn pie featuring buttery pastry, caramelised onions, and layers of potatoes with three distinct cheeses.
A sophisticated take on cheese on toast featuring a rich beer, mustard, and cheddar sauce grilled on granary bread.
A unique vegetarian soufflé combining cooked spaghetti with a rich, cheesy béchamel sauce and airy beaten egg whites.
Layered chargrilled aubergine and buffalo mozzarella stacks served with a fresh puréed tomato, chilli, and basil sauce.
Grilled bacon and savory beer-cheese rarebit served on toasted bread with a quick, homemade apple and tomato chutney.
Warm figs stuffed with savory Stilton cheese, drizzled with oil and vinegar, then baked until bubbling and served with salad.
Mushrooms topped with a rich Stilton and Cheddar rarebit mixture, served with a homemade apple and tomato chutney.
Crispy baked potatoes topped with a creamy leek and white wine sauce, melted Taleggio cheese, and crunchy bacon bits.
Oozy reblochon topped with buttery brioche crumbs, served alongside savory stilton beignets and a variety of tender seasonal vegetables.
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
A crowd-pleasing vegetable bake with a rich cheese sauce, leeks, and a crunchy brioche crumb topping served with salad.
Boiled cauliflower topped with a rich cheese sauce, grilled until bubbling, then finished with buttery brioche crumbs and glazed pancetta.
A delicious cauliflower cheese featuring a punchy béchamel sauce, flaked cooked salmon, and a blend of melted cheeses.
Exquisite double-baked cheese soufflés served alongside a vibrant dandelion salad with caramelized walnuts and a tangy mustard vinaigrette.
Baked boxed cheese infused with fresh thyme and olive oil, served with red peppers and rustic bread.
A creamy butternut squash soup topped with homemade, crispy fried cheese gnocchi, fresh cress, and a drizzle of pumpkin oil.
Deep-fried melted cheese chunks served with a homemade grape and tomato chutney and a honey-mustard dressed pecan salad.
Golden-brown potato and cheese croquettes served with a spiced tomato sauce and a fresh peppery rocket and watercress salad.
A hearty, classic French soup featuring caramelized onions, white wine, and brandy, topped with toasted baguette and melted Gruyère cheese.
Grilled sourdough topped with a rich cheesy crab mixture served with a fresh salad and homemade French dressing.
Fresh crabmeat topped with cheesy rarebit sauce, served alongside crispy golden fries and a dressed Little Gem lettuce salad.
Crispy breaded goats' cheese rounds chilled then deep-fried until golden, served with unique flash-fried rocket leaves.
Crispy fried mozzarella sandwiches served with a homemade simmered tomato, basil, and rocket sauce.
Twice-baked cheese soufflés served with a decadent cream glaze and a sweet, crunchy dandelion and walnut salad.
Thick potato chips seasoned with paprika and oven-baked until crisp, served alongside a rich, melted red cheddar cheese sauce.
A savory puff pastry tart topped with fresh figs, creamy dolcelatte cheese, and salty pancetta, served with a spinach salad.
A savoury-sweet almond cake topped with fresh figs, served alongside a homemade dried fig chutney and sliced cheddar cheese.
A classic French soup featuring caramelized onions in a rich beef stock, topped with toasted baguette and melted cheese.
A luxurious French onion soup enriched with brandy and red wine, topped with melted Gruyère cheese on toasted bread slices.
Indulgent cheese board featuring assorted cheeses, crispy deep-fried cheese chunks, a walnut and apple salad, and homemade mango-quince sauce.
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
Toasted ciabatta topped with a rich sauce of bacon, mushrooms, onion, garlic, double cream, and melted Stilton cheese.
Golden fried aubergine slices topped with melted cheese, served with a smooth homemade tomato sauce and crispy battered courgette flowers.
Deep-fried cheesy ham bundles served with a homemade rapeseed oil mayonnaise for dipping in this easy tapas style dish.
An indulgent macaroni cheese with diverse cheeses, crispy pancetta, and breadcrumb topping, served with a fresh Romaine salad.
Crispy deep-fried potato sausages stuffed with melting cheese, served alongside a fresh tomato, onion, and dressed leaf salad.
Crispy Parma ham parcels filled with melting mozzarella, served with a spiced homemade plum chutney and charred ciabatta bread.
A rich pizza topped with gooey cheese, salty ham, and sautéed spinach, served with a crisp Parma ham salad.
Pan-fried mozzarella wrapped in Parma ham served with a homemade sticky plum chutney and fresh dressed salad leaves.
Juicy pork chops served with a rich tartiflette featuring layered potatoes, apples, pancetta, and melted Reblochon cheese.