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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.
Plaice steak, buttered mash and summer veg is a British main course centred on chicken. It combines unsalted butter, 4 pt whole milk, 4 pt double cream for a straightforward, balanced result.
A festive plum and cranberry crumble with orange and cinnamon, served with ginger-spiced mascarpone cream. Each portion is crowned with a mini gingerbread man.
Golden butter-fried potato balls with garlic, chilli and honey, served on whipped lemon goats' cheese with caramelised shallots and a chicory salad. Crisp, creamy and sharp all at once.
Pork chop, cabbage and apples is a British main course centred on pork. It combines 2oz unsalted butter, fl oz Madeira, garlic clove for a straightforward, balanced result.
Pork chops rested under foil while a sharp-sweet sauce of poached sloes, shallot, red wine, thyme, stock and honey cooks in the pan juices, served with slow-braised Savoy cabbage.
Fillet steaks basted in garlic and herb butter, served on parsley mash with a puff pastry disc and a red wine jus deepened with port, balsamic and a little dark chocolate. A dressed-up pie and mash for two.
A butter-rich potato and onion pie in cheddar pastry is served with a mushroom bourguignon of shallots, carrots and mixed mushrooms in red wine, grilled under a crisp and Lancashire cheese topping. Parsley over the bourguignon finishes the serving.
Crisp golden potato rosti wedges topped with a sharp mustard leaf salad and battered fried pollock, with a rich chicken skin mayonnaise on the side. The chicken skins bake flat and crisp between two trays.
Warm-seasoned new potatoes tossed with mayonnaise, lemon zest and white wine vinegar, topped with crispy smoked pancetta and spring onions. A classic picnic salad with a smoky crunch.
Potato, leek and onion in a mustard and thyme cheese sauce, made with cheddar and Parmesan, sits under a rough-puff-style pastry of grated frozen butter and vegetable fat. The lid bakes golden and crisp over the creamy filling.
You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. Each serving provides 252 kcal, 4.3g protein, 11.2g carbohydrate (of which 7.4g sugars), 20.2g fat (of which 8.5g saturates), 2.4g fibre and 0.67g salt.
A rustic shepherd's pie that turns leftover roast lamb into a rich wine-braised filling under a rough-mashed cap of new potatoes and roast parsnips, with garlicky kale alongside.
This quick and light chicken stew is an easy and comforting midweek meal. It's packed with vegetables and fairly low in calories, so it's healthy too. Each serving provides 415 kcal, 48g protein, 26.5g carbohydrates (of which 7.5g sugars), 11g fat (of which 2g saturates), 8g fibre and 0.5g salt. With a GI of 49 this meal is high protein, low GI .
The proper accompaniment to roast lamb: fresh mint chopped with salt, sweetened with a little sugar and sharpened with white wine vinegar, its colour held bright by a splash of boiling water.
Roast chicken with Gordal olives and roast hasselbacks potatoes is a British main course centred on chicken. It combines 4oz salt, thyme sprigs, rosemary sprig for a straightforward, balanced result.
A whole sirloin of beef seared on the stove, crusted with mustard powder, salt and cracked pepper, and roasted to blushing slices, served with a cool creamed horseradish sauce.
A roast turkey breast joint topped with bacon, clementine slices and thyme, served with all the trimmings: pigs in blankets, lemon and thyme stuffing balls, bread sauce, a redcurrant gravy, and buttered carrots and Brussels sprouts.
A classic British Eton mess with a twist: half the strawberries are roasted until jammy and folded through vanilla whipped cream, then layered with fresh strawberries and crushed meringue so every spoonful mixes crisp, soft and juicy textures.