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Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
Rustic Italian handmade pork sausages seasoned with fennel and chilli, served with a smooth roasted pepper and anchovy sauce.
A traditional Neapolitan 'reinforcing' salad featuring pickled cauliflower, peppers, and onions served with cured meats and anchovies.
A pungent Italian dipping sauce made with olive oil, garlic, and anchovies, served warm with a selection of raw vegetables.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Slow-braised pork shoulder marinated in spices and stout, stuffed with prunes and anchovies for a rich, savory flavor.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Flavorful cod fillets topped with a spicy N'duja paste served alongside sautéed broccoli, sultanas, and pine nuts.
Swordfish slices rolled with a savory breadcrumb and herb filling, served with a fresh blanched fennel and onion salsa.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Summery Mediterranean starter of stuffed baked sardines with breadcrumbs, olives, and citrus, ready in just twenty minutes.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
A hot and punchy dip made by blending tomato purée, anchovies, olive oil, jalapeños, and garlic until smooth.
A fresh salad using leftover turkey tossed with warm new potatoes, garlic, anchovies, and a zesty lemon dressing.
A classic Italian treat featuring blanched, peeled tomatoes tossed with shallots and olive oil, perfect for serving on grilled ciabatta.
Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.
Poached chicken breasts served with a creamy tuna and anchovy sauce, accompanied by fresh rocket leaves and capers.
Grilled fresh anchovies served with a homemade Caesar dressing, crispy parmesan croutons, and fresh Little Gem lettuce.
Simple sirloin steak served with herb salsa verde, garlic butter stuffed field mushrooms, and golden deep-fried chips.
Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Succulent lamb racks coated in a Mediterranean herb crust, served with a sauté of pancetta, artichokes, and fava beans.
A comprehensive picnic spread featuring homemade piccalilli, boiled gammon, a creamy anchovy dip, pork pies, cheese, and fresh vegetables.
Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.
Pan-fried pork chop topped with caramelized shallots and melted mozzarella, served with a savory anchovy and basil herb dressing.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.
A sophisticated seafood platter featuring roasted garlic Caesar salad, warm creamy anchovade dip with radishes, and spicy deep-fried anchovies.
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Crisp risotto balls filled with mozzarella paired with seared beef fillet carpaccio and a vibrant herb green sauce.
Classic French-style fillet steak topped with melted spiced herb butter, served with fondant potatoes and glazed baby vegetables.
Crispy puff pastry tarts topped with homemade tomato relish, fresh plum tomatoes, savory olive tapenade, and a vibrant herb salad.
Tuscan-style T-bone steaks served with caramelized banana shallots and savory sautéed Swiss chard with anchovies and capers.
Thinly sliced sea bream fillets served with a fresh herb vinaigrette, pickled cucumber, and tender sliced razor clams.
An elegant open lasagne featuring a rich tomato and onion sauce layered with fresh pasta and a creamy cheese sauce.
Tender pork belly braised with greens, olives, and capers, served alongside creamy, buttery feta-infused polenta.
Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
Slow-braised octopus served with a fresh potato salad and a warm savory anchovy dressing.
A traditional Easter roast lamb featuring garlic and anchovy studs, served with a velvety white wine and mint sauce.
A delicious Caesar-style salad featuring griddled king prawns, crispy lardons, homemade croutons, and a zesty lemon-anchovy dressing.
Boil pasta and sauté grated courgettes with anchovies, garlic, and chilli flakes for a flavorful, quick-coating sauce.
Succulent roast lamb leg glazed with Sicilian salmoriglio sauce, served alongside crispy almond-coated potato croquettes and aromatic herbs.
Savory pork patties combined with anchovies, lemon zest, and herbs, browned then oven-baked in stock for a moist finish.
Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.
Seared tuna steaks served with a fresh vegetable salad, homemade tapenade, dressing, soft-boiled eggs, and fougasse bread.
Grilled sweetcorn cobs served with a smooth, smoky anchovy-spiked chilli and herb butter for a flavorful barbecue side dish.
Flattened fillet steaks chargrilled and served with homemade smoked chilli butter, sautéed potatoes, girolle mushrooms, and purple sprouting broccoli.
Roast pepper halves stuffed with tomatoes and garlic, finished with anchovies and fresh basil for an authentic Mediterranean antipasto.
Savory puff pastry palmiers filled with an anchovy herb paste, served alongside a vibrant, smooth homemade beetroot hummus.
Pan-seared chicken roasted in stock, served over dressed cos lettuce with homemade croutons, anchovies, and fresh parmesan shavings.
Breaded and fried buffalo mozzarella skewers served with a warm roasted cherry tomato and anchovy dressing.
Layered fresh pasta squares filled with caramelized walnuts, sautéed pears, and Stilton cheese, topped with a zesty herb salsa verde.
A quick stir-fry featuring succulent king prawns, vibrant purple sprouting broccoli, pak choi, and aromatic spices with a zesty finish.
A lighter version of the classic Caesar salad featuring griddled sourdough croutons, fresh Cos lettuce, and homemade anchovy dressing.
A budget-friendly pasta dish featuring melted anchovies, garlic, and chilli flakes tossed with tender broccoli florets and penne.
Crispy French savory pastries filled with fried sage, salty parmesan, and optional anchovies, rolled into elegant scrolls and baked.
A quick dish featuring soft poached eggs on crusty bread topped with savory anchovies, sage, capers, and Parmesan shavings.
Slow-cooked rolled lamb breast served with glazed broccoli and a zesty herb, anchovy, and caper dressing.
Roast corn on the cob seasoned with spiced butter alongside a homemade, smoky, charred onion ketchup.
Succulent steak flash-fried and served with a homemade tangy mushroom ketchup made from Portobello mushrooms, cream, and anchovies.
A versatile vegetable slaw made with cured root vegetables and a rich, homemade garlic and anchovy mayonnaise dressing.
Succulent roasted pork belly served alongside hearty braised lentils and a vibrant, fresh cavolo nero and herb salsa.
Roast spiced monkfish served over a smoky, creamy aubergine purée with a piquant olive and anchovy dressing.
Slow-cooked lamb breast pressed overnight, breaded, and deep-fried, served with homemade anchovy mayonnaise and pickled shallot spinach salad.
A fresh potato salad featuring new potatoes, a homemade herb mayonnaise, and the distinct celery-like flavour of garden lovage.
A light, healthy salad featuring seared venison loin, pickled walnuts, and a savory anchovy and walnut dressing.