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A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Sweet Chelsea buns filled with a rich, citrus-scented ground poppy seed mixture, glazed with a homemade sugar syrup.
Thinly sliced tuna steak marinated in citrus juices, seasoned with olive oil, olives, and spring onions for a fresh dish.
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
Citrusy soufflé-style puddings baked in a bain marie, served with orange liqueur cream, candied peel, and fresh mint.
Lamb shanks slow-cooked in a citrus-infused sauce with white wine, vegetables, and aromatic herbs until tender and falling off the bone.
Sweet Italian-style biscuits made by blending flour, citrus zest, sugar, and cranberries into a dough, then baking and slicing.
A citrusy sponge cake rolled with luscious passionfruit cream, topped with a lemon glaze and fresh seasonal berries.
A dense, zesty, moist cake topped with tangy cream cheese frosting and homemade candied peel for a perfect citrus treat.
Pan-fried trout fillets served with a citrus-infused hollandaise sauce and a warm, caramelised fennel and grapefruit salad.
Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.
A classic English whipped dessert made with double cream, citrus, and sweet white wine, chilled and served in elegant glasses.
Pan-seared duck breast glazed with citrus and golden syrup, served alongside a vegetable-infused long grain rice salad.
Simmer citrus juices and soy sauce, cook mackerel fillets in the glaze, then serve over fresh rocket with orange wedges.
Indulgent vanilla and orange cheesecake on homemade almond sponge, finished with a spiced orange syrup and pomegranate seeds.
A simple no-bake cheesecake made by crushing biscuits, mixing citrus with mascarpone, and chilling in glasses until set.
Gluten-free almond and polenta cake topped with lemon glaze, served with orange mascarpone cream and caramelised satsumas.
Succulent pigeon breasts wrapped in bacon with orange zest, served alongside roasted cherry tomatoes and a fresh citrus herb salad.
A zesty lemon and lime custard tart featuring a buttery, homemade shortcrust pastry crust and topped with fresh fruit.
Spiced flattened pork chops served with a broad bean potato mash, zesty garlic sauce, and caramelized orange slices.
A vibrant salad featuring warm smoked duck, cooked bulgur wheat, fresh chard, and mixed citrus segments with a honey-soy dressing.
A colourful vegetarian starter featuring segmented citrus fruits, fresh mint, and pomegranate tossed in a zingy chilli-honey vinaigrette.
A robust sponge cake infused with orange and lemon zest, soaked in citrus syrup and topped with thin icing.
Grilled spicy buttered mackerel served with a crisp, refreshing citrus and shaved fennel salad.
Delicate lemon tartlets with a crisp pastry base, creamy citrus filling, and elegant chocolate decoration.
Pan-fried John Dory fillets served with griddled parboiled potatoes and a zesty orange, fennel, and caper salad.
A creamy dessert featuring mascarpone, double cream, orange marmalade, and rhubarb, topped with toasted pistachios and honey.
Crispy five-spice duck legs served over a vibrant salad of segmented citrus fruits and fresh watercress with pan-juice dressing.
A citrus-infused sweet bread based on Italian Colomba di Pasqua, featuring dried fruits, toasted almonds, and a sugary almond topping.
A quick citrus-infused sponge cake made by blending ingredients and microwaving until light and fluffy.
A chilled citrus cream cheese dessert topped with golden puff pastry and served with warm, honey-glazed mandarin segments.
A creamy kaffir lime posset served with spiced cardamom butter biscuits and a sweet mango salsa topping.
A quick, vegetarian individual cheesecake featuring a toasted breadcrumb base and a zesty lemon and orange cream cheese filling.
A vibrant vegetarian salad combining cooked couscous with citrus juices, pomegranate seeds, fresh mint, and crunchy pistachios.
A light and airy lemon curd soufflé served with a sweet lavender-infused orange syrup and fresh blueberries.
Whisk flour, egg yolks, milk, and orange. Fold in stiffened sugary egg whites, fry in butter, bake, then dust.
Crispy honey-glazed pork served over a fresh orange, onion, and cheddar salad with a tangy sesame dressing and ciabatta.
A sophisticated cocktail blending gin, orange liqueur, and lemon juice with a spoonful of fine marmalade for a citrusy finish.
Microwave citrus sponges served with a rich syrup of white wine, aromatic cardamom, vanilla, and sweet poached dried apricots.
Crispy deep-fried squid rings served alongside fragrant lime and coriander rice for a quick, zesty seafood meal.
A citrusy meringue centrepiece topped with tangy lemon-lime curd, soft whipped cream, and fresh passion fruit pulp.
A zesty citrus polenta cake served with a rich orange caramel sauce and creamy mascarpone cheese.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.
Zesty citrus-crusted chicken breasts roasted until juicy and served with crispy, golden-brown potato and onion latkes.
A refreshing salad roll featuring frisée lettuce, cucumber, and orange segments, tossed with mayonnaise or sesame oil dressing.
Elegant sea bass fillets served with a zesty lime syrup, smooth apple-lime purée, and a frothy, aromatic lemongrass cream sauce.
An impressive vegetarian dessert featuring pine-infused custard, vibrant blood orange curd, and crisp coconut tuille biscuits.
Spiced duck breast served over golden potato slices with a citrusy, syrupy turmeric and orange vinaigrette.
A festive preserve combining grapefruit, lemons, and orange with a choice of spirit like whisky, rum, or brandy.
A refreshing vodka cocktail featuring citrus and lychee flavours, shaken with ice and garnished with fruit.