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Chicken (11)
Beef (13)
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Healthy (29)
Kids recipes (9)
Gluten free (37)
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Nut free + 3 hours or more recipes (131)

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American-Style Shredded Beef

Recipe by: DPULLIAM

Reviews(1)

The easiest way to make this is with a slow cooker. The beef will fall apart easily with a fork, making it easy to shred. You can put the meat into the slow cooker either fresh or even straight from the freezer. Serve in floury baps or tortillas with shredded lettuce or coleslaw.

Apple and Carrot Christmas Pudding

Recipe by: rosie

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This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce.

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Baked beans

Recipe by: Norma MacMillan

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These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish – a revelation if you've only ever eaten the tinned variety. Serve alongside grilled pork chops, together with potatoes or bread.

Baked potato skins with smoked salmon and fresh dill

Recipe by: Azmina Govindji

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Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks.

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Banana bread

Recipe by: Brenda Houghton

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This moist, wholesome loaf makes a high-energy breakfast or tea time choice.

Barley and Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

Basic Chicken Stock

Recipe by: Margaret Price

Reviews(4)

Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.

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Basic Rye Bread

Recipe by: Kathy Nowell

Reviews(4)

A basic rye bread made in the bread machine. The extra sugar makes for a better rise.

Basic White Loaf

Recipe by: Heather

Reviews(4)

Nothing fancy, just a good basic white loaf for the bread machine. Sometimes the simple things in life are the best!

Basil and Sun-dried Tomato Bread

Recipe by: Kevin K.

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This hearty, herb bread makes any sandwich a little more exciting! Use dried tomatoes, not tomatoes that are reconstituted and packed in oil.

Beef in ale with horseradish dumplings

Recipe by: Maggie Pannell

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A hearty beef and vegetable casserole that can be left to cook or made ahead and then reheated before serving. Cook the dumplings on top shortly before serving.

Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Beer Barbecued Chicken

Recipe by: Barrie Tapp

Reviews(4)

A whole chicken is seasoned and slowly cooked on the barbecue. The cooking method is a bit unorthodox, but the end result is moist, flavourful and amazing. All you'll need is some chicken, butter, beer and seasonings.

Best Italian Pasta Sauce

Recipe by: KRAZYBARB

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The secret ingredient in this pasta sauce is bicarbonate of soda - but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint. Stir in Parmesan and keep simmering. Let the flavours meld overnight, then serve over your favourite pasta.

Blackberry ripple frozen yogurt

Recipe by: Norma MacMillan

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Blackberries rarely make an appearance in commercial ice creams, so all the more reason to use them for a home-made frozen dessert. This creamy custard-based ice cream is lightened with Greek-style yogurt and flavoured with a hint of orange, and a fresh blackberry purée is stirred through for a pretty purple ripple effect.

Boiled Beef Tongue

Recipe by: BLOSSOMFARM

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My mother used to make this and it seemed like she boiled the tongue forever. It's hard to believe now that as kids we used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.