Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Packed with flavour and perfect for vegetarians, this festive favourite is just as delicious served on the side as it is stuffed into your Christmas turkey. This recipe makes quite a modest amount, so feel free to double or treble it if you really like stuffing.
Flaky salmon and wilted peppery watercress sit in a cream custard inside a thin, buttery pastry case. It is best served warm, soon after the filling sets.
Sausages roast with butternut squash, red onion and apple until everything caramelizes at the edges. A honey and English mustard glaze goes over the tray for the final stretch.
Sausagemeat binds with breadcrumbs, softened onion, sage, thyme, parsley and chopped dried apricots. Rolled into walnut-sized balls, the stuffing bakes until cooked through.
Air-roasted new potatoes, carrots, parsnip, onion and zucchini cook in stages around plump sausages, then a reduced apple juice sauce with two mustards and cream is poured over. Hearty, sweet-sharp and properly comforting.
Halved fennel bulbs are steamed until just tender, browned in butter and sugar, then braised in cider and cider vinegar until silky. The pan juices reduce at the end to a glossy caramel glaze.
Diced raw scallop is dressed in lemon and rapeseed oil with fresh peas and radish, spooned over crème fraîche in scallop shells. The scallop roes are smoked, dried and grated over the top as a savory seasoning.
Scones three ways is a British cakes and baking centred on egg. It combines self-raising flour, fine salt, baking powder for a straightforward, balanced result.
BritishCakes and baking1 hrMakes 8 of each flavour9 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Thin Welsh-style pancakes roll around dulce de leche, then their sugar-dusted tops are caramelised until crisp. Lemon zest and juice cut the sweetness, with extra-thick cream alongside.
Two takes on the classic Scotch egg: smoked haddock, spiced rice and herbs wrapped around a soft-boiled egg, or traditional seasoned pork sausage meat. Serve with chutney mayonnaise and pickled cucumber, or piccalilli and watercress.
Sea bream, courgette, capers & basil with a citrus dressing is a British light meals & snacks centred on oil. It combines olive oil, green courgettes, sea bream fillets for a straightforward, balanced result.
Four sirloin steaks are seared hard and rested while whole onions bake slowly with thyme and butter until sweet and soft. The mash is worked with crisp smoked lardons, cream and butter, and a flour-thickened pan sauce made from beef stock finishes the plate.
Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection!
Three ingredients is all you need for these traditional buttery shortbread biscuits. Try making them for a fun afternoon activity with the kids. You can also add chocolate chips or orange zest to the dough if you like, or drizzle the cooked shortbread with melted chocolate. Each shortbread biscuit provides 90 kcal, 0.9g protein, 9.4g carbohydrate (of which 2.8g sugars), 5.3g fat (of which 3.3g saturates), 0.4g fibre and 0g salt. Based on the recipe making 20 biscuits.
A slow cooker rice pudding of pudding rice, full-fat milk and caster sugar, gently spiced with nutmeg if you like it. After three to four hours on low the rice turns tender and creamy, ready for a spoonful of jam on each dish.
Chipolata sausages and onion browned first for extra flavour, then slow cooked with carrots, potatoes and chopped tomatoes in a herbed stock. The sausages sit on top of the vegetables so they keep their colour and texture.
A handsome picnic tart of smoked ham, leek and cheddar in a cream custard, served at room temperature with a radish and Little Gem salad in a mustard dressing. Made for summer lunches outdoors.
Cauliflower florets roasted with smoked paprika until their edges char, then baked under a sauce of beechwood smoked cheese, smoked cheddar and Worcestershire sauce.
A tangy, sweet apple chutney with onions, sultanas and warm spices simmered in malt vinegar until thick enough to hold a spoon trail. It matures in the jar and pairs beautifully with strong cheeses.
Soft dried apricots poached in syrup, then jarred with brandy, bay leaves and star anise. The spiced fruit keeps beautifully for serving over ice cream or yogurt.
BritishOther1 hrMakes 1 large jarVegetarianVeganGluten-freeDairy-freeEgg-freeLow-Sodium
Haddock fillets in a curry-spiced gluten-free beer batter with twice-cooked chips tossed in rosemary and thyme infused beef dripping, minted crushed peas and a chilli tartare sauce.
A soda bread studded with currants, candied peel, suet and citrus zest brings the flavours of the steamed pudding to a quick loaf. The wedges are served warm with butter churned from double cream and sea salt.
BritishCakes and baking2 hrServes 8291 kcalVegetarianEgg-freeLow Fat / Low Cholesterol