Hi
@chuffer
As others have said, so long as you separate the wort and the hops at end of boil then there's no need to change your recipes for no-chilling ... but if you're looking to get the "fresher" hop flavours into your beers that lots of late hops bring then you might need to introduce those differently ... what you can do is ... you brew your hoppy beer as usual but when it comes to adding late hops (say anything to be involved for anything less than 15-10 mins) you leave those hops in the freezer to be used later ... then at end of boil you drop your beer into whatever vessel you plan to let it cool in, but I would recommend you get a a no-chill cube that you can expel the air from and seal up air tight (an HDPE jerry-can is ideal) ... just cause the method is called "no-chill" it doesn't mean you're not allowed to chill that vessel, so if you can get that somewhere cool then do (if you have a brewfridge and can get the cube chilled, after it has cooled to ambient, it will help with the next stage) ... when you're ready to transfer to your fermenter, take a small portion of the wort from the no chill, around a fifth to a third and put that in a saucepan and bring it to a boil. Meanwhile, put the rest of the wort from your no-chill into your sterilised FV ... you should boil that small portion of your wort to sterilise the saucepan, but you can boil it for as long as you need to add your late hops (from your recipe) into it, and then also use it for any post boil steeps. Put the saucepan into a sink of cold water if your recipe calls for cooler hop-stands (at 85C or 75C or whatever) ... then, if you were able to chill your wort in your no-chill then you may well find that adding the hot wort from the saucepan will even the temp out to pitching temp, or you may need to cool the wort in the saucepan in the sink a while longer before you can combine the two parts ... once you've got the two parts combined, in your FV and at pitching temp, you can proceed to pitching your yeast.
All a bit more involved, but it's probably harder to explain than do
Cheers, PhilB