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Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Christmas pudding mixed with pastry cream in a tart case, topped with almond crumble, cranberry purée, and Amaretto mascarpone cream.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
A nutty apple tart featuring spiralized apple 'noodles', warm spices, and a refreshing ginger-infused crème fraîche topping.
A festive chestnut stuffing featuring sautéed celery, onions, prunes, and turkey liver, baked until golden and crispy.
Rich roasted bone marrow served with pan-seared sirloin steak, a classic bordelaise sauce, and nutty sautéed Brussels sprouts.
A quick vegetarian dessert featuring layers of brandy-soaked panettone cubes, chocolate-infused cream, and fresh clementine segments.
Toasted panettone filled with a rich mixture of simmered figs, cream, butter, and flambéed maraschino liqueur.
A festive fruit cake featuring brandy-soaked apricots, currants, and raisins, baked slowly until firm and golden brown.
A versatile, allergen-free stuffing made with puréed chestnuts, chickpeas, and sunflower seeds, suitable for roasting or as a pâté.
A rich Scottish fruit pudding steamed in cloth, briefly oven-dried, and served with clotted cream and whisky.
Succulent gammon joint simmered with spices, topped with a treacle-marinated bacon crust, and served with roasted buttery pumpkin slices.
A festive butterflied turkey breast stuffed with savory Italian sausage, warm spices, and Marsala-soaked cranberries, then roasted until golden.
A show-stopping roast turkey cooked with seasoned butter, basted with juices, and served with a thickened homemade gravy.
Roast poussin stuffed with a savory pearl barley, cherry, and walnut mixture, basted in wine and pomegranate juice.
Sweet toffee coated Brazil nuts roasted until golden and set for a delicious vegetarian snack or gift.