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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.
Oat flapjacks bound with melted butter, golden syrup and a beaten egg, studded with mixed seeds, cranberries, raisins and apricots, pressed firmly and baked golden.
BritishCakes and baking1 hrServes 1296 kcalVegetarianGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Dessert apples and frozen berries spiced with ginger, cinnamon, nutmeg and orange, baked under an oat and walnut crumble bound with maple syrup and coconut oil.
Probably the fastest steak pie you’ll ever make! Cooking the pastry topping separately to the filling saves time and helps keep the beef tender and delicious.
This roast rack of lamb is coated with Tewkesbury mustard and a bright green herb crumb, then served with buttery peas, broad beans, baby gem, carrots and a fresh mint sauce. You’ll need a food processor for this recipe.
Recreate that ready-made frozen dessert from the 80s and give it an upgrade. Two flavours of no-churn ice cream are layered with crisp sheets of chocolate, topped with ganache and chocolate curls, it's unbelievably good. For this recipe you will need a large loaf tin (a long 3lb tin is ideal, but you can get away with a 2lb tin if it's particularly deep).
Individual glasses layered with Irish-cream-soaked chocolate Swiss roll, chocolate custard and whipped cream sweetened with more Irish cream, grated dark chocolate over the top.
Large field mushrooms pan-fried until golden and filled with a winter vegetable mixture of onion, celery, grated butternut squash, chestnuts, herbs and halloumi, topped with more halloumi and paprika and baked.
Generous homemade fish fingers in a cheesy crumb, tucked into submarine rolls with shredded lettuce and a ketchup yoghurt sauce, with smoked paprika sweet potato chips.
Diced lamb shoulder braises in white wine and chicken stock with lemon zest, then chopped and whole capers are stirred through the thickened gravy. A butter and lard pastry lid bakes golden over the filling.
Lamb neck and kidneys braise in red wine and beef stock under overlapping potato slices, served with a mustardy cauliflower cheese grilled until golden.
Welsh leek and Caerphilly pancakes: thin pancakes filled with leeks cooked slowly in butter, then simmered with wine or stock, cream, Caerphilly and wholegrain mustard until the cheese melts. Folded into triangles and served with a green salad.
Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling. You'll need a small oven dish, suitable for an individual pie for one.
Chunks of spiced Christmas pudding soaked with sherry form the base of this layered trifle, topped with pears, a mascarpone custard and softly whipped cream. Grated dark chocolate and flaked almonds finish the bowl for a festive make-ahead dessert.
Three lemon sponge layers are sandwiched with lemon curd and vanilla whipped cream, ringed with raspberries and white chocolate shavings and topped with crystallised primroses.
BritishCakes and baking13 hrServes 1434 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A classic lemon meringue pie with a sharp cornflour-thickened lemon filling in a crisp shell and a tall, marshmallow-soft meringue on top. Serve it warm or cold, in slices that hold their layers.
A chilled shortbread base made with both plain and rice flour is baked until firm, then covered with a lemon and egg topping and baked again until set. After an overnight rest in the fridge the slab cuts into clean bars for dusting with icing sugar.
BritishCakes and baking14 hrMakes 9–12527 kcalVegetarianLow-SodiumRenal
Salmon poached in milk with onion and bay is folded with broccoli into a cheddar, lemon and dill sauce and baked under mashed potato until golden and bubbling. The pie is built for batch cooking and keeps well in the fridge and freezer.
A gimlet kept to its three essentials: gin, simple syrup and the juice of mandarin limes, a small, fragrant lime that softens the drink's usual bite. Shaken hard and served straight up, pale and cloudy.