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Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
A light and nutty Italian cake made with roasted hazelnuts, ricotta cheese, and glazed with apricot jam and chocolate.
Twice-baked crunchy hazelnut and cherry biscotti, perfect for accompanying desserts or a strong espresso.
Chicken breasts flattened and coated in a hazelnut, parmesan, and panko crust, then fried in butter until golden and crisp.
Fancy breakfast featuring poached eggs over asparagus spears coated in a toasted brioche and hazelnut crumb with maple syrup.
An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.
A decadent vegetarian cheesecake featuring honey-shortbread crust, mascarpone cream, and homemade hazelnut praline shards for decoration.
A decadent warm chocolate cake served with a rich hazelnut caramel sauce.
Autumnal heritage carrots served with creamy goats' curd, toasted oats, and hazelnuts, finished with a carrot juice reduction.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
A light chocolate sponge rolled with hazelnut cream, finished with rich chocolate sauce and fresh strawberries.
A luxurious blended wild mushroom soup sautéed with shallots and butter, finished with sautéed mushrooms and toasted hazelnuts.
Easy-to-make vegetarian biscotti featuring crunchy hazelnuts and fragrant orange zest, perfect for edible gifts and long-lasting storage.
Caramelise sugar, stir in hazelnuts and lemon juice, then let set on baking paper before serving over vanilla ice cream.
A creamy celeriac soup topped with toasted hazelnuts and served with fresh homemade flat-style soda bread.
A rich muscovado tart featuring a crumbly nut base and smooth batter topping, served with refreshing homemade yoghurt sorbet.
An elegant chocolate cake spiked with orange liqueur and hazelnuts, finished with a smooth chocolate glaze and whipped cream.
A rich Italian hazelnut and dark chocolate cake topped with hazelnut spread, created to celebrate Italy's 150th anniversary.
Sweet pancakes filled with a rich homemade hazelnut cream and served with a fresh raspberry coulis and icing sugar.
Individual puff pastry pies filled with spiced pumpkin purée and finished with a rich chocolate sauce and hazelnuts.