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Nut free + Gourmet recipes (86)

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Apple and cinnamon filo tartlets

Recipe by: Brenda Houghton

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Delectably crisp and golden individual apple pastries are arranged in a whirl and spiced with cinnamon to make a stunning finale to a meal.

Baileys Chocolate Cheesecake

Recipe by: Elaine

Reviews(4)

Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal.

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Barbecued Rock Lobster Tails

Recipe by: Joe Nekrasz

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Barbecued rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and unbelievably delicious!

Brandy Sugar Syrup

Recipe by: Glory

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Sugar syrup is brushed on cakes for added moisture and flavour. This one can be flavoured with brandy or rum. You can also use this syrup to sweeten cocktails or cold summer drinks.

Caribbean chicken

Recipe by: Maggie Pannell

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An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

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Caribbean Crab Soufflé

Recipe by: Esmee

Reviews(4)

A spicy crab soufflé - it's equally delicious made with lobster. My dad always made this for us on Christmas Eve.

Chicken in a Port, Mushroom and Tarragon Sauce

Recipe by: Carol Alter

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A port and tarragon sauce is served over sautéed mushrooms and tender chicken. Easy to make and tastes delicious if you use the freshest ingredients!

Chicken with Figs in a Port Wine Sauce

Recipe by: AUSSIEBEAR

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This is a delicious dish, with hints of Middle Eastern flavours. Easy to make and a firm favourite when entertaining.

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Chocolate and coconut mousse

Recipe by: Maggie Pannell

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A rich and indulgent dessert that is guaranteed to delight chocaholics.

Chocolate caramel cream

Recipe by: Maggie Pannell

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Perfect for a dinner party, these elegant desserts can be made ahead.

Chocolate roulade with raspberry cream

Recipe by: Brenda Houghton

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This version of a classic rolled chocolate sponge can be transformed into an indulgent dessert when it envelops fresh raspberries and fromage frais.

Classic Profiteroles

Recipe by: Sandra

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This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

Courgette cakes with minted yoghurt sauce

Recipe by: Brenda Houghton

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Chargrilled courgette cakes, served with a cool sauce, make a refreshing dish.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Devil's Tom Yum Soup

Recipe by: FAIQAH

Reviews(1)

You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

Dijon Encrusted Rack of Lamb

Recipe by: JENNINE1980

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A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. Try the same technique with beef or pork.

Easy bake irresistable brownies

Recipe by: chefveggi

Reviews(1)

This is a really simple brownie recipe. it has been tried and tested many a time and they certainly dont last very long in the cupboard. I always use chocolate chunks when i bake them however walnuts are just as good, it is just a family preference. these morish gooey chocolate treats are an all year all occasion must bake.

Egg mayonnaise salad with smoked salmon

Recipe by: Maggie Pannell

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This variation on the classic egg mayonnaise uses little quail's eggs with a creamy yet light mayonnaise and yoghurt dressing. It is combined with mixed leaves, cucumber and slivers of succulent smoked salmon. All you need to accompany the dish is some brown or wholemeal bread.

Fennel, Watercress and Tomato Salad

Recipe by: Barrett

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Fresh fennel mixed with tomatoes and watercress in this refreshing and unique salad. Perfect for a summer dinner party.

Fig and Lemon Chicken

Recipe by: Kimber

Reviews(6)

Succulent chicken thighs roasted with figs and lemon slices makes for a satisfying and impressive Mediterranean-inspired meal. The slightly sweet and sour sauce is perfect to serve with rice, and helps to caramelise the figs and lemon. Easy, delicious and if you feel the sauce isn't enough it can easily be doubled.