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A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.
Tomatoes slow-cooked in olive oil with garlic and herbs, then bottled to preserve the flavors of a Mediterranean summer.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
Quick pickled wild mushrooms boiled in vinegar and spices, dried, then preserved in olive oil for an authentic Italian antipasto.
A sweet and spicy preserve made by simmering Bramley apples into a pulp, straining, and boiling with sugar and chillies.
Slow-roasted plum tomatoes seasoned with garlic and oregano, then preserved in extra virgin olive oil for a rich flavor.
An unusual jam combining carrots, apricots, ginger, and almonds. Excellent on toast or with creamy rice pudding.
A delicious homemade preserve featuring fresh cherries, grated Bramley apples for consistency, and crunchy roasted hazelnuts.
A jelly-set preserve featuring soft, tender shredded Seville orange peel and a traditional citrus flavor profile.
An easy, tart, rich preserve made from whole blackcurrants and lemon juice, perfect for toast or morning porridge.
Boil pears and strawberries, then simmer with sugar, lemon, and vanilla until thickened to create a luscious dessert jam.
Pot up this perfect piccalilli for presents or save it for deli lunches of cold meats and cheeses.
A firm blackberry jam enriched with apples for pectin, perfect served alongside cheese and biscuits.
A fragrant summer twist on classic lemon curd featuring blueberries, blackcurrants, and purple basil leaves for extra flavor.
Strawberries are cooked with jam sugar, lemon, and rose petals to create a delicate, flowery fruit preserve.
A vegetable-packed pickle perfect for cold meats or cheese sandwiches, simmered to a firm consistency and stored in jars.
A quick, crunchy piccalilli made by salting mixed vegetables and fruit before combining with a spiced, thickened vinegar liquid.
Caramelize sugar, simmer with green tomatoes, vinegar, aromatics, and sultanas until thickened and reduced. Perfect for cheese sandwiches.
A fragrant fruit preserve made by caramelising dried fruits and spices before simmering pears in a cider vinegar reduction.
A vibrant preserve made by boiling vinegar, sugar, apples, and tomatoes until thickened but still chunky.
A festive fruit mixture made by simmering apples, dried fruits, and spices with butter, orange juice, and brandy.
A sweet and sour chutney featuring rhubarb, okra, and ginger, perfect for pairing with mature hard cheeses.
Slow-cooked fruit preserve made by simmering apples, blueberries, juice, and sugar until thick, creamy, and spreadable.
A deliciously fruity cordial made with redcurrants, blackcurrants, and strawberries, perfect for diluting with water or adding to cocktails.
A classic condiment for lamb made by boiling redcurrants and mint, straining overnight, and setting with sugar and lemon.
Courgettes blanched in wine and vinegar, then layered with garlic and parsley and preserved in olive oil.
Crispy cabbage, carrots, and radishes cured in salt then preserved in a sweet vinegar syrup with chilli and soy.
A simple homemade condiment featuring mustard seeds soaked in beer, blended with honey and spices for a perfect sandwich spread.
A savory vegetarian condiment made by simmering tomatoes, onions, and spices into a thick, flavorful jam perfect for cheese boards.
Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions using fresh fruit and sugar.
A stunning dinner party dessert featuring home-preserved plums atop a rich, frangipane-filled sweet shortcrust pastry case.
Preserve morello cherries in layers of pounded sugar and French brandy for a sweet, boozy treat that lasts for years.
A sweet carrot preserve made by simmering, sieving, and boiling carrot pulp with sugar, lemon, almonds, and brandy.
Boil whole beetroots until tender, then preserve them in a spiced vinegar brine for one week before serving.
Preserve fresh cherry tomatoes in a sweet and vinegary liquid with garlic, rosemary, coriander seeds, and black peppercorns.
A versatile vegetarian condiment made by simmering stewed fruit compote with cauliflower, apples, onions, and molasses for deep flavor.
Blend peppers, chillies, tomatoes, and garlic, then boil with sugar and vinegar until thickened for an instant spicy condiment hit.
A simple fruit jam with vanilla notes, perfect for desserts, ice cream, or yogurt accompaniment.
A sweet and spicy jam made with red peppers, chillies, and tomatoes, perfect for crackers, cheese, or barbecue burgers.
A versatile vegetable or fruit preserve simmered with vinegar, sugar, and spices until thick and flavorful.
Fragrant and strongly flavored preserved lemons made by layering lemon wedges with sea salt and optional spices in jars.
A rewarding storecupboard staple made by whisking eggs, sugar, lemon, and butter over simmering water until thick and custard-like.
Transform a glut of vegetables into a delicious homemade pickle by salting, simmering in vinegar, and thickening with spices.
Simmer pears in a spiced vinegar syrup, reduce the liquid, and jar with rosemary for a festive condiment accompaniment.
A festive preserve combining grapefruit, lemons, and orange with a choice of spirit like whisky, rum, or brandy.