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  • Italian meringue buttercream cupcakes

    Video recipes

    How to make cupcakes, cupcake icing videos, cake video recipes, Woman's Weekly video recipes, chef interview videos, roast dinner video recipes

  • Yes Chef
  • Lemon sherbet cupcakes

    This lemon sherbet cupcake recipe is easy to follow and is both sweet and tangy. This recipe not only shows you how to make soft, zesty sponge cakes, it also shows you how to make a citrus, sherbet buttercream to pipe on top. These cupcakes are great for sharing, and would be perfect for kids parties or family gatherings. This easy lemon sherbet cupcake recipe makes 12 cupcakes, but is easily doubled or tripled to make more (because let's face it, there's no such thing as too many cupcakes!) With just 20 minutes prep time these are a great last-minute treat to throw together and are guaranteed to go down well with the whole family.

    • 0
    (0 ratings)
  • Hemsley and Hemsley

    Hemsley + Hemsley: The best Hemsley + Hemsley recipes you should try

    The sister duo have some delicious recipes up their sleeves

    • 0
    (0 ratings)
  • Simon Rimmer

    Eat the Week with Iceland: Everything you need to know about Simon Rimmer's new TV show

    The chef will be teaching us about the benefits of frozen food

    • 3
    (18 ratings)
  • Chocolate Flake cake slices

    These fun chocolate slices taste like childhood with a Flake on top, perfect for an afternoon treat. If you want to go all out you could build these into a bigger version and create one large loaf-tin bake for a special occasion. These, we think, are best eaten on the day you make them but because of their chocolate coating they do actually keep quite well. Pop them into a tin and store in a cool place for up to three days (although, we doubt they'll last that long!).

    • 0
    (0 ratings)
  • Chia pudding

    Chia pudding is a delicious way to start your day. These tasty little seeds come with a big load of benefits, despite their tiny size. Rich in antioxidants, high in fiber, iron and calcium, as well as being a great source of omega-3 fatty acids, there's little wonder chia seeds are having a bit of a popularity peak at the moment. Making a chia seed pudding couldn't be easier, and they're really simple to alter too depending on your favourite flavours. All you need is a handful of chia seeds, a liquid of some sort, a little something sweet and a flavouring or two. If you want to make yours chocolately then you can use a pinch of coco powder, or if you prefer coconut, use coconut milk instead of regular milk. The options really are endless, just experiment until you find your favourite combination. Whichever ingredients you use for your chia pudding there's no doubt it will be delicious - just remember to keep the liquid-to-seed ration in line with the below to get the right texture. These keep perfectly in the fridge for a couple of days, and because our recipe serves four you can make one lot on Sunday evening to see you through the week. If you want to take your breakfast chia pudding on the go with you then we think jam jars are a great alternative to serving them in glasses.

    • 2
    (2 ratings)
  • James Martin's American Adventure

    James Martin's American Adventure: Everything you need to know about James Martin's new show

    It's safe to say we're pretty excited about this one...

    • 0
    (0 ratings)
  • Chia seeds

    Chia seeds: Chia seed benefits and recipes to try today

    These little seeds manage to hold a lot of nutrients...

    • 0
    (0 ratings)
  • Carrot and coriander soup

    Carrot and coriander is a classic soup recipe - and it's easy to make in the comfort of your own home. This light recipe is only 102 calories per portion so it makes a nice low-cal option for lunch. The strong, herby flavours of the ground and fresh coriander complement the carrots beautifully. This recipe serves 4 people and will take around 35 mins to prepare and cook. Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also freeze this soup, defrost in the fridge overnight and reheat thoroughly before serving again.

    • 4
    (132 ratings)

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