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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.
Funfetti vanilla cupcakes under smooth white fondant faces with pink fondant ears and twisted horns. Purple buttercream manes, sprinkles and piped eyes complete the unicorns.
BritishCakes and baking2 hr 30 minMakes 12824 kcalVegetarian
A plant-based apple pie with olive oil and sweet potato pastry, a cinnamon and vanilla apple filling, and a glossy baked glaze under demerara sugar. It is served warm with vegan ice cream or cream.
A Welsh tea bread of tea-soaked dried fruit, mixed spice, ginger, nutmeg, grated apple and chia seeds bound with self-raising flour, brushed with maple butter as it cools.
BritishCakes and baking3 hrServes 1036 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A comforting vegan cottage pie with a soy-sauce-rich mince, carrot and celery base under fluffy dairy-free mash. Grilling the top gives the mash golden, crisp ridges.
A dairy-free leek and potato soup given body by celeriac and a quick steeped vegetable stock. Blended until velvety, it is garnished with chopped chives.
A hearty vegan shepherd's pie of kidney beans, black lentils and vegetables under a mustard and olive oil mash, served with lemon and garlic Tenderstem broccoli.
A lentil, mushroom and tomato filling hides under a mash of sweet potato, potato and cauliflower in this vegetarian shepherd's pie. The top bakes up golden with crisp forked peaks.
Venison marinated for a day in red wine and port with juniper, braised with chestnuts, and served with glazed winter carrots, celeriac, potatoes and cavolo nero.
Two light sponge layers are sandwiched with lemon-sharpened jam and softly whipped cream, then dusted with powdered sugar. This classic tea-time cake slices cleanly with a serrated knife.
Small round griddle cakes made from a flour and butter dough studded with sultanas, cooked on a bakestone and dusted with sugar while warm. A classic Welsh teatime bake, best eaten the day they are made.
A leg of lamb floured and browned, then braised slowly in a whole bottle of dry white wine with onions, garlic, stock, oregano and redcurrant jelly until the pan juices form their own gravy.
A whole cauliflower is blanched, roasted until golden, and flooded with a cheddar, cream and mustard sauce. Garlicky panko crumbs with parsley are sprinkled over the sauced cauliflower at the table.
BritishSide dishes2 hr 30 minServes 4 as a side dish108 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Mixed mushrooms fried golden with tarragon, garlic and butter have eggs cracked into wells among them and cooked under a lid until the whites set. A pounded lovage, garlic and olive oil dressing and dollops of mascarpone finish the pan, with toast alongside.
Bramley apples and blackberries fill a crisp pastry case under a hazelnut and oat crumble. The strained fruit juices are boiled down to a syrup and poured over warm slices with custard or cream.
Parkin is a sticky ginger cake from Yorkshire that's especially nice on Bonfire Night. Make this a few days in advance to mature if you can bear to wait.
BritishCakes and baking2 hrServes 4397 kcalVegetarian