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Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Thyme honey-infused figs rolled in almond suet pastry, baked until golden and served with homemade walnut and honey ice cream.
A rich chocolate mousse made with a thickened cocoa base, folded with cream and egg whites, served with fresh figs.
Warm figs stuffed with savory Stilton cheese, drizzled with oil and vinegar, then baked until bubbling and served with salad.
Rich dark chocolate and fresh fig tarts served with raspberry sauce, white chocolate ice cream, and garnished with mint.
Roasted prosciutto-wrapped figs served over linguine in a creamy dolcelatte and white wine sauce with fresh herbs.
Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.
Figs stuffed with creamy Camembert, wrapped in crispy pancetta, baked, and finished with a port and balsamic glaze.
Fresh figs drizzled with balsamic vinegar, honey, and thyme, then baked in a foil parcel and topped with Manchego cheese.
Toasted panettone filled with a rich mixture of simmered figs, cream, butter, and flambéed maraschino liqueur.
Fresh figs caramelized in balsamic sugar syrup, served on toasted ciabatta with Greek yoghurt, honey, and fresh thyme.
Fresh figs poached in cider and vanilla, served with a zesty thyme-infused Greek yoghurt.
A creamy white chocolate panna cotta served with sweet, honey-roasted figs for an elegant and decadent dessert.
Sweet figs stuffed with creamy Camembert, roasted until molten, and wrapped in crispy fried streaky bacon rashers.
Sophisticated mini filo tarts filled with ripe figs and creamy blue cheese, baked until golden and melted.
A quick vegetarian dessert featuring caramelized figs topped with golden puff pastry, served with creamy Greek yoghurt.
A sweet chewy treat made with oats, dried fruits, and fresh figs, perfect for snacks or lunch boxes.
Fresh figs baked with honey and thyme, topped with a rich Sauternes wine sabayon and caramelized for a sophisticated dessert.
Pan-seared duck breast served with balsamic-glazed figs, a crispy potato rösti, and deep-fried leek garnishes.
Fresh figs baked with honey, butter, and thyme, served on griddled brioche with warm vanilla custard.
Chicken breast coated in aromatic spices, roasted until golden, and served with sweet, balsamic-glazed figs.
A vegetarian salad featuring honey-roasted figs, balsamic-glazed red onions, peppery watercress, crumbled Stilton cheese, and crunchy walnuts.
Succulent pork chops crusted in spiced walnuts, pan-fried, and served with a rich white wine and dried fig sauce.
Roasted pork loin seasoned with cumin, served with a caramelized fig and balsamic syrup, pomegranate seeds, and pistachios.
A creamy Greek yoghurt panna cotta served with warm figs cooked in aromatic heather honey.
Whisked egg whites poached in milk, served with dried figs simmered in a red wine and sugar syrup.