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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

  • Beetroot brownies

    Beetroot brownies are rich and gooey, with an added earthy flavour and an extra moist texture thanks to the beetroot. The subtle flavour of beetroot is not overpowering, but enhances the deep chocolate flavour, making for an indulgent tasting treat. Friends and family will be surprised when they discover the secret ingredient behind this brilliant brownie recipe. Beetroot brownies may not be a healthy snack, but the addition of beetroot makes the brownies soft and fudgey without adding any extra unwanted fat or calories. Beetroot is also a great source of antioxidants, apparently helping to keep you looking young and is said to help fight off cancer. A great excuse to eat more chocolate if you ask us! The naturally deep red colour of these beetroot brownies makes for a beautiful and eye catching bake, with an irresistible flavour that will keep you going back for more. Give these beetroot brownies a go for a twist on the much loved chocolate tray bake.

    • 0
    (0 ratings)
  • Cup of tea, hot drink
  • Lisa Parry food haul

    'Another very successful #whoopsieaisle shop' Bargain hunter reveals how she got £60 food shop for just £2.55!

    A woman from Cardiff has shared a video of her incredible reduced to clear food shopping haul

    • 5
    (2 ratings)
  • Beetroot chutney

    Beetroot chutney gives an earthy and punchy flavour to sandwiches and pairs beautifully with cheeses and cold meats. Making beetroot chutney is a great way to use up any extra beetroot you may have in the fridge or from the garden. We've used fresh chilli and ginger to give our relish a fiery kick, and sweet red onions to balance the flavour. Making your own chutney is so easy, and once you've tried this recipe you'll never go back to shop bought beetroot chutney again. If you've made a big batch, this chutney also makes a lovely home made gift to give to friends and family. Deep purple foods, such as beetroot, are rich in a group of antioxidants called anthocyanins, which help prevent your body's cells from ageing and are thought to contribute towards cancer prevention. Our recipe for beetroot chutney is a great way to add this superfood to your diet. Thanks to the stunning, deep colour and sweet and spicy flavour of this chutney, your sandwiches will look beautiful as well as tasting great. Liven up your lunch box with our beetroot chutney.

    • 0
    (0 ratings)
  • The Sweet Makers

    The Sweet Makers: Everything you need to know about BBC2's new show

    Got a sweet tooth? You're going to love this...

    • 5
    (2 ratings)
  • Coffee cake recipe

    Coffee cake has a rich coffee flavour and this easy recipe makes a 20cm cake that's layered with coffee-infused frosting and dusted with cocoa powder. Triple tested in the Woman’s Weekly kitchen, this seriously good cake is has that rich, coffee flavour along with a coffee-infused buttercream, which comes from handy coffee essence. Serving up to 12 people, this cake is ready in 45 mins - with just a 15 mins prep time. The filling and topping are both made using coffee essence, which you can buy in most supermarkets in the baking aisle. On a low oven temperature, this cake cooks to slowly and perfectly inside and out. Dust this coffee cake with cocoa powder as a lovely complement to the coffee flavour and aroma. It's all so surprisingly simple for such a impressive cake.

    • 3
    (192 ratings)
  • Mary Berry's Victoria sandwich

    Mary Berry's Victoria sandwich recipe makes a classic cake from The Great British Bake Off judge. It's a simple sponge made with the easy all-in-one method. Her large Victoria sandwich is perfect for all baking abilities and only takes 35 mins to make in total, so you don’t have to spend ages in the kitchen to bake this delicious cake. This Mary Berry Victoria sponge is sandwiched together with strawberry jam. If you want to make this Victoria sandwich cake a dessert cake, use freshly whipped cream as well as jam for the filling. This cake serves between 6-8 people, so you know you’ll have a slice for everyone if you have people coming round for a cup of tea. This Victoria sandwich will last up to 3 days in an airtight container or Tupperware – but we doubt you’ll have any leftovers! Mary Berry's Victoria sandwich cake is part of Mary Berry’s Baking Bible book, and it comes out perfectly every time. Once you've perfected this classic you can try other fillings or flavours in your sponge as well as experimenting with decoration too. Trust us, this Mary Berry Victoria sandwich will be your most requested recipe from the first time you make it!

    • 4
    (941 ratings)
  • Broad bean hummus recipe

    Our broad beans hummus recipe transforms these beautiful bright green beans into a delicious and colourful dip. This dip is a great way to use up a surplus of green beans, or just a great twist on a classic hummus. Hummus is a popular Middle Eastern dip, traditionally made from cooked chickpeas, blended with tahini, lemon juice, garlic and olive oil. In the UK, we love to serve broad bean hummus as a dip with crudités or crisps, or spread on sandwiches for a healthy, vegetarian lunch. Many varieties of shop bought hummus are available, but it is so cheap and easy to make that once you've tried making you're own you'll never go back to buying pre-made. Our broad bean hummus recipe gives a twist on the classic dip. Using broad beans, also known as fava beans, makes an interesting change and creates a dip with an eye-catching colour and fresh flavour. If you want to make this ahead it will keep for a couple of days in the fridge, but is best served fresh to keep its vibrant colour.

    • 5
    (1 ratings)
  • Drunk Barbie cakes
  • Easy falafel recipe with broad beans

    Our easy falafel recipe with broad beans recipe is a great way to use beautiful green broad beans to put a twist on a classic vegetarian dish. We've served ours with fresh and creamy tzatziki and a carrot and cabbage slaw for a light and summery lunch. Falafel is a traditional Middle Eastern dish, typically made from blended chickpeas blended with herbs and spices, which are shaped into balls and fried or baked. These flavourful croquettes are often served alone as a snack, or as part of a mezze spread, but are now commonly enjoyed as a replacement for meat in wraps, pittas and salads. Broad beans, also known as fava beans, are a good source of protein as well as vitamins A, B1 and B2. They are really easy to grow, and our easy falafel recipe is a great way to use a surplus of broad beans to make a delightful vegetarian dish.

    • 0
    (0 ratings)
  • Candice Brown's rhubarb syllabub doughnuts

    Candice Brown's rhubarb syllabub doughnuts are the ultimate take on a classic summer dessert. Yes, they take a little effort but they are so worth it. These delicious doughnuts have fresh rhubarb in the filling and for best results, you should make them while field-grown rhubarb is in season, from April to September. The tart and tangy flavour of rhubarb needs extra sweetness to work in a dessert, so using it to fill sweet doughnuts is the perfect balance between the two flavours. Candice also has a special tip in case you don't have any white wine to hand - try using a sweet vermouth with the rhubarb instead (then make vermouth and tonics all round!). Candice Brown says: 'You can’t eat a whole one of these without licking your lips – a classic pudding rejigged in doughnut form. Tart rhubarb cooked in white wine and sugar teamed with sweet vanilla cream, both piped into soft, plump balls of deep-fried dough. What’s not to like? These are pretty big doughnuts, so if you can’t handle the size then you are better off making 12 smaller ones. (I know you will still eat two though!)'

    • 5
    (1 ratings)

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