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Leg of lamb marinated in ginger, garlic, and spices, roasted with a honey-almond rub for a sweet and spicy flavor.
Golden braised chicken glazed with honey and lemon, served alongside a fresh chickpea, feta, and cucumber Mediterranean salad.
A quick vegetarian dessert featuring honey-sweetened mascarpone and Greek yoghurt layered over ready-made sponge fingers in a chef's ring.
Wonderfully light madeleines served with sweet poached pears in a wine syrup for a sophisticated afternoon tea or dessert.
Gooey and chewy fruit-filled honey flapjacks that are simple to make and perfect for baking with children.
Succulent chicken marinated in honey, ginger, and turmeric served with spiced, crispy roast potatoes for a flavorful family meal.
Pan-seared honey and sesame glazed pork fillet served with herbed potatoes and a reduced carrot and ginger butter sauce.
Pan-seared honey-glazed duck breast served alongside a light, fluffy couscous flavored with fresh mango, coriander, and chili flakes.
A simple pork dish flavored with honey and ginger, slow-cooked with root vegetables, shallots, and crispy pancetta.
Thin puff pastry topped with quince jelly and apples, baked until golden, served with whipped walnut and honey cream.
A rich, moist honey cake prepared by melting butter, honey, and sugar before baking and drizzling with honey icing.
Parsnips roasted with honey and sherry until tender and golden-brown, highlighting the vegetable's natural sweetness.
Pan-sear duck breasts in bubbling honey until crisp, then finish in the oven for a perfectly cooked, sweet glazed dish.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Honey-brushed pork tenderloin seared and roasted, served alongside satisfying potato, apple, and prune rösti cakes.
A citrus-infused semolina cake soaked in honey syrup, topped with whole almonds and served with soft whipped cream.
Pan-seared honey-glazed duck served with turmeric-infused basmati rice and a smooth, spicy red pepper and chilli sauce.
Traditional rice pudding infused with honey and vanilla seeds, baked until golden, and served with fresh sliced oranges.
Chicken and courgette chunks are threaded onto skewers, griddled, glazed with honey, and roasted until perfectly caramelized and cooked.
A creamy rice pudding infused with honey, vanilla, and orange, simmered until tender and topped with citrus segments.
Flavorful lamb patties blended with mint and onions, served with a sweet and spicy honey-glazed onion and artichoke topping.
Sautéed red pepper dressing with honey and garlic, served alongside griddled paprika-spiced lamb steak and a fresh herb salad.
Sear chicken breast then roast with garlic, chillies, and honey. Serve with blanched green beans and toasted flaked almonds.
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
A traditional Italian-style chestnut cake made with honey, fennel seeds, and pine nuts, finished with a sweet honey glaze.
Chipolata sausages glazed with honey, soy, and sesame seeds, served with a tangy Greek yoghurt and wholegrain mustard dip.
Sweet honey sponge cakes topped with fresh mango, served with a zesty citrus and pear wine reduction syrup.
Chicken thighs rubbed with paprika and orange zest, roasted until juicy and served over honey-glazed, golden-fried Brussels sprouts.
Succulent cured gammon simmered with aromatics then oven-baked with a thick, sweet, and spicy ginger-soy honey glaze.
A citrusy lemon and honey tiered cake shaped like a beehive, decorated with handmade fondant bees and icing daisies.
A whole turkey stuffed with a fruit and nut mixture, coated in honey and roasted until dark and succulent.
Honey-glazed spiced duck breast served with thinly sliced mango, julienned daikon, and a fresh shiso and watercress salad.
Sweet and sticky chicken thighs featuring crisp skin, marinated in a honey-lemon mixture and topped with olives and preserved lemons.
A light, fluffy steamed sponge pudding featuring fragrant Scottish heather honey, served hot with custard or cream.
An elegant honey-infused custard mousse topped with port jelly, served with fresh figs and raspberries.
Sweet blini stacks layered with honeyed cream cheese and orange zest, topped with fresh orange segments and extra honey drizzle.
Crispy layers of honey-drizzled filo pastry baked until golden and served with fresh orange segments and whipped cream.
Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.
A vegetarian cheesecake featuring a water biscuit base, honey-sweetened ricotta topping, and a warm pistachio honey sauce.
Crispy honey-battered whiting goujons served with a vibrant zesty coriander hummus and a sweet honey dressing.
Succulent pan-seared lamb fillet served over honey-glazed baby carrots with a fresh homemade pine nut and basil pesto dressing.
A creamy Greek yoghurt panna cotta served with warm figs cooked in aromatic heather honey.
A festive unsmoked gammon joint boiled with aromatics, then scored and roasted with a sweet honey and mustard glaze.
Chicken seared with honey and orange served atop wok-fried egg noodles with carrot, ginger, and soy sauce.
Sweet yeasted buns baked in a muffin tray, سپس soaked in a citrusy orange and honey infused syrup.