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Walnut halves coated in melted jaggery and cooled until hard. Serve as a snack or dessert topping.
Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.
Succulent lamb leg steak topped with a crunchy walnut herb crust, served alongside roasted, sliced baby potatoes.
A dramatic flower-shaped bread loaf made with malted flour, chopped walnuts, black treacle, and walnut oil for deep flavour.
A quick soda bread studded with Stilton cheese, walnuts, and sultanas. Perfect with butter or as a lunch accompaniment.
Thyme honey-infused figs rolled in almond suet pastry, baked until golden and served with homemade walnut and honey ice cream.
A quick vegetarian soufflé made by blending eggs, walnuts, and Stilton, then baked until beautifully golden and risen.
A creamy Italian pasta dish featuring crunchy walnuts, savory pancetta, and a rich egg and cream sauce.
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Smooth chicken liver pâté paired with a homemade caramelized apple, apricot, and walnut chutney served on crispy Melba toast.
A sophisticated dessert featuring a creamy custard tart served with homemade honey walnut ice cream and crisp candied walnuts.
Grilled goats' cheese on toast served with a caramelized chicory orange jam, sautéed apples, beetroot, and a walnut salad.
A warm wintry salad featuring grilled pears, stilton cheese, toasted walnuts, and crispy baguette strips with a walnut oil dressing.
Thin puff pastry topped with quince jelly and apples, baked until golden, served with whipped walnut and honey cream.
A fresh herb salad with toasted walnuts and plums, topped with warm, cheesy blue cheese ciabatta croutons.
Roasted chicken, Stilton, and green beans layered in Parma ham, chilled, and served with a dressed bean and walnut salad.
Thin puff pastry discs topped with membrillo and apples, baked until golden, served with whipped honey walnut cream and mint.
Succulent pork loin stuffed with walnut and apple, served with honey-roasted parsnips and thyme.
A wintry twist on the classic Bakewell featuring rich walnuts, damson jam, and oven-roasted cinnamon medlars with cream.
Chicken breasts coated in ground walnuts, served with a fresh apple and celery salad and homemade creamy mayonnaise.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Pan-seared beef fillet served alongside a vibrant bean and radicchio salad with walnut dressing and crispy rosemary croutons.
A classic Waldorf salad featuring chicken, apples, celery, and walnuts tossed in a homemade creamy lemon and mustard mayonnaise.
Vibrant home-cured mackerel and homemade herb mayonnaise combined with celery, walnuts, apple, and gooseberries in a modern Waldorf take.
A moist, spiced American classic cake made with grated courgettes, pineapple, walnuts, and raisins in two loaf tins.
Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.
A triple-coffee sponge cake filled with buttercream, topped with smooth coffee icing and homemade crunchy candied walnuts.
Savoury bagels flavoured with figs and topped with walnuts and melted Gruyère cheese for a delicious vegetarian treat.
Savory beef mince wrapped in dough, baked until golden, and served with horseradish cream and a pickled walnut watercress salad.
Roasted winter vegetables served over a rich walnut paste and drizzled with a creamy, zesty horseradish dressing.
Roasted partridges served with a cider-infused spiced apple sauce, walnut oil emulsion, sautéed kale, and a marjoram dressing.
Grilled ciabatta topped with creamy butterbean purée and a warm walnut herb salad garnished with fresh mint.
A fresh chicory and rocket salad topped with toasted walnut dressing and crispy bacon for a quick, flavorful meal.
Hand-shaped pork patties glazed with honey and soy, served with toasted walnut greens and crispy deep-fried onion rings.
A popular Peruvian dish of chicken in a mildly spicy creamy sauce thickened with breadcrumbs, ground nuts, and parmesan.
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
Apples and a nutty, crunchy topping are cooked separately before being combined for an exceptional texture and flavor.
Miniature coffee sponges folded with walnuts, sandwiched and decorated with coffee buttercream, then rolled in even more crunchy chopped walnuts.
A delicious carrot cake sweetened with agave and maple syrup, layered with smooth cream cheese frosting and walnuts.
Flavorful vegetarian rolls featuring blended flours, fresh herbs, and crunchy walnuts, perfect for serving with your favorite cheese.
Easy vegetarian Stilton and toasted walnut balls make perfect savory Christmas nibbles or appetizer bites.
A moist walnut carrot cake topped with cream cheese frosting, served with homemade white chocolate ice cream.
A traditional spiced carrot cake featuring walnuts and a smooth cream cheese frosting, baked until golden and perfectly fluffy.
A sophisticated chilled goats' cheese terrine layered with apple and celery, served with a walnut vinaigrette and raisin salad.
Smooth prawn paste spread on bread, shallow fried until golden, and served with fresh walnut coriander pesto and dressed chicory.
A fresh spinach salad topped with rare roasted sirloin strips, crunchy walnuts, and golden deep-fried potato batons.
An Eastern European sweet bread featuring a thin, translucent dough rolled with a rich walnut, cocoa, and vanilla filling.
A savory rye and white bread dough filled with walnuts and spirals of tangy Roquefort cheese.
A hearty wholemeal loaf packed with sultanas and walnuts, topped with flaked almonds and baked until golden brown.
A quick vegetarian appetiser featuring blended watercress, Stilton cheese, and walnuts spread over toasted baguette slices.
A vegetarian salad featuring honey-roasted figs, balsamic-glazed red onions, peppery watercress, crumbled Stilton cheese, and crunchy walnuts.
Pan-seared turbot fillets served over a minty cauliflower and couscous base, topped with a vibrant fruit and nut salsa.
A fresh vegetarian salad featuring marinated red cabbage, crunchy walnuts, and bright orange segments in a balsamic dressing.
Pan-seared pear wedges wrapped in Black Forest ham, flamed with brandy, and served over a bed of fresh herbs.
Savory Roquefort and walnut balls are breaded, fried until golden, and served with a sweet and tangy honey basil sauce.
A quick vegetarian stew featuring cherry tomatoes, walnuts, and aromatic spices finished with fresh coriander and butter.
Beetroot roasted en papillote served with breadcrumbed French goats' cheese, chicory salad, and a walnut and chive garnish.
Scrumptious mini coffee and walnut sponge cakes layered with shimmering buttercream and topped with coffee glacé icing and walnuts.
Succulent pork chops crusted in spiced walnuts, pan-fried, and served with a rich white wine and dried fig sauce.
Boiled cauliflower mixed with cream cheese, mustard, and blue cheese, topped with walnuts and cheddar then grilled until golden.
Blend walnuts, flour, and squash to form dough, boil into gnocchi, and toss in aromatic infused sage butter.
A spectacular three-layer walnut cake featuring buttercream filling, boiled icing, and crunchy caramelised walnuts for special occasions.
Handmade walnut pastry filled with smoked cheese, potatoes, and spinach, served with a spicy homemade carrot and ginger chutney.
Steamed chicken served with soy-glazed pak choi, broccoli, and crunchy sugar-coated walnuts.
Layered fresh pasta squares filled with caramelized walnuts, sautéed pears, and Stilton cheese, topped with a zesty herb salsa verde.
Pan-fried and oven-roasted rabbit served over linguine with a sherry, garlic, and walnut sauce garnished with fresh parsley.
A warm vegetarian salad featuring roasted pumpkin with nigella seeds, honey-glazed walnuts, fresh watercress, and crumbled feta cheese.
Juicy spatchcocked poussin served with a spicy herb sauce and a creamy celery, walnut, and Stilton salad.
Vegetarian individual tartlets filled with conference pears, creamy Stilton, walnuts, and a savory egg and crème fraîche custard.
A moist walnut sponge cake filled and topped with a creamy fudge icing and decorated with walnut halves.
A refreshing vegetarian salad featuring barley, green beans, and a creamy buttermilk dressing topped with walnuts and pomegranate seeds.
Hearty wholemeal scones featuring crunchy walnuts and sweet maple syrup, baked until golden brown and served warm.
Fresh mackerel fillets grilled until crisp, served alongside a classic Waldorf salad with homemade creamy crème fraîche mayonnaise.
Handmade pasta half-moons filled with creamy ricotta and fennel, served with a rich, nutty walnut and parmesan sauce.
Large, sweet Medjool date and walnut scones served with strawberry jam and indulgent clotted cream for a delicious teatime treat.
Large mussels steamed until open, filled with a walnut, herb, and Parmesan butter stuffing, then grilled until golden and bubbling.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.
A foolproof carrot cake featuring raisins and walnuts, topped with a smooth, creamy cream cheese frosting and extra walnut pieces.
A nutty Persian chicken stew featuring layers of flavor from walnut paste, pomegranate molasses, tomato purée, and warm spices.
Marinated chicken thighs grilled and simmered in a rich miso sauce with toasted walnuts, buttery syrup, and fresh grapes.
Roasted aubergines topped with a tangy walnut salsa, crumbled goat's cheese, and fresh pomegranate seeds for a stunning vegetarian course.