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Rich dark chocolate brownies folded with milk and white chocolate chunks and roasted pecans, baked until soft and fudgy.
A rich, vegetarian steamed sponge pudding made with dark chocolate and toasted hazelnuts, served traditionally with warm vanilla custard.
Fudgy brownies featuring three types of chocolate and pecans, baked until firm on top and soft inside.
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Toasted cashew nuts coated in a sweet and savory glaze of butter, sugar, and aromatic spices.
A sophisticated Swiss roll featuring dark chocolate flowers, pistachio, aromatic cardamom, and a rich coffee cream filling.
Tea-scented baklava filled with almonds and cashews, flavored with ginger and cardamom, then soaked in a spiced honey syrup.
Indulgent vegetarian brownies packed with toasted macadamias, Brazil nuts, pecans, and hazelnuts, baked until springy and perfectly chocolatey.
Decadent scones infused with hazelnut liqueur, packed with sweet dates and crunchy walnuts, baked until perfectly golden-brown.
Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.
A rich dessert featuring hazelnut genoise sponge, white chocolate mousse, fresh raspberries, and crunchy hazelnut praline layers.
A sophisticated dessert featuring coffee and cardamom sponge, pistachio cream filling, coffee icing, toffee popcorn dust, and homemade peanut ice cream.
Whisk coffee sponge, bake, and roll with dulce de leche cream and a crunchy nut praline coating.
Sweet nut-filled filo pastry diamonds served with a creamy homemade ginger and almond ice cream.
Tender home-smoked lamb chops served with a flavorful bulgur wheat salad featuring harissa, fruits, nuts, and fresh herbs.
A fragrant Egyptian seed and nut blend served with Turkish bread and olive oil for dipping.
Layer filo pastry with a honeyed fruit and nut filling, bake until golden, and finish with a citrus honey sauce.
Chewy, luxurious biscuits made with dried fruits and nuts, baked until golden and finished with tempered dark chocolate.
Crispy pan-fried almonds seasoned with fresh rosemary, sea salt, and smoky paprika for a delicious, savory snack.
Crunchy festive biscotti packed with nuts and dried fruit, served alongside a zesty, creamy orange syllabub dipping sauce.
Two styles of crunchy baklava featuring spiced honey, nuts, fruit, and coffee-chocolate fillings with homemade syrups for a special brunch.
A simple vegetarian confection made by caramelizing caster sugar, adding pistachios, and cooling until hard to create decorative shards.
Crispy new potatoes browned in olive oil and butter, then baked with crunchy roasted hazelnuts until golden and delicious.
Juicy mushroom and macadamia nut patties blended with beans and chestnuts, baked until golden and served with tender steamed kale.
Toasted pecan nuts coated in a spiced ginger caramel, finished with a dusting of cinnamon and caster sugar.
Make teatime special with this sweet, glazed crown of rich bread stuffed with apricots, walnuts, and raisins.
An autumnal tart featuring sweet pears, crunchy cobnuts, and a rich sticky toffee date filling in shortcrust pastry.
Brazil nuts coated in a dark, melted sugar caramel, cooled until hardened, and broken into bite-sized pieces.
Melt sugar into caramel, stir in nuts, chili, juices, mint, and cherries, and serve with fresh orange wedges.
A beautiful sweet bread ring filled with fruit and nuts, slashed to reveal the filling and topped with lemon icing.
Deep fry cashew nuts until golden, drain on kitchen paper, and finish with a sprinkle of salt.
A fragrant vegetarian rice dish featuring aromatic spices, saffron, orange flower water, and a variety of toasted nuts and shallots.
Sweet toffee coated Brazil nuts roasted until golden and set for a delicious vegetarian snack or gift.
A traditional dense Italian fruit and nut cake with spices, honey, and cocoa, baked until firm and served sliced.
Roasted pork loin seasoned with cumin, served with a caramelized fig and balsamic syrup, pomegranate seeds, and pistachios.
Marinated chicken skewers grilled with spring onions, served alongside a rich, homemade toasted nut and roasted red pepper romesco sauce.
A rich flourless-style cake featuring toasted hazelnuts, dark chocolate, pine nuts, and brandy, lightened with whisked egg whites.
A grand tiered dessert featuring layers of mango, hazelnut praline, and honey-rosemary cheesecakes on a granola biscuit base.
A creamy, marbled autumnal blackberry fool served alongside crisp, homemade hazelnut biscuits for a delightful vegetarian dessert.
A delicious spiced cobnut loaf cake served warm with a cinnamon apple compôte and whipped cream.
Sweet and spicy roasted macadamia nuts flavored with lime, garam masala, and honey, perfect for a cold beverage pairing.
A hearty vegetarian loaf featuring ground nuts, seeds, and bulgur wheat, served with a tangy fruit and brandy sauce.
Nourishing morning muffins with hazelnuts, cherries, and cranberries, topped with crunchy granola and baked until golden and fluffy.
Crunchy Italian-style biscuits with pistachios and chocolate chips, baked twice for a classic firm texture.