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Roasted baby plum tomatoes and thyme served over toasted bread, topped with anchovy fillets and fresh basil leaves.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
A comforting wintry supper featuring seasoned minced lamb topped with creamy mashed potatoes and baked until golden-brown.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
A seasonal take on ham, egg and chips using breaded pheasant breasts, served with chips, fried eggs, and anchovies.
Cured salmon served with homemade potato bread, soft-boiled eggs, and a rich herb and caper butter sauce.
Pan-seared sea bass fillets served with a creamy blended rocket, courgette, and anchovy sauce finished with white wine.
Juicy griddled chicken breasts served with crispy speck, crunchy croutons, and a creamy homemade garlic and anchovy dressing.
Boil fresh fettuccine with purple sprouting broccoli and toss with a warm onion, garlic, anchovy, and herb dressing.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
A deliciously different anchovy tart layered with potatoes, tomatoes, and marjoram, served with fresh basil oil and rocket salad.
A classic Mediterranean dip made from olives, capers, and anchovies, served either rough or smooth with bread and crudités.
A delicious oven-baked trout recipe layered with fennel, potatoes, cream, and parmesan for a comforting, satisfying seafood meal.
Breaded lemon sole fillets grilled until golden, served with buttery parsley potatoes, homemade remoulade, and tartare sauce.
A vibrant Italian bread salad featuring ripe tomatoes, crispy ciabatta, and a tangy anchovy and caper dressing.
A flavorful seafood broth featuring clams, smoked bacon, and cider, served over charred garlic-rubbed crusty bread.
Sear marinated chicken and tomatoes, سپس blend a Cornish Yarg cheese dressing and serve over fresh mixed salad leaves.
Simply seared tuna steaks served with a zingy, herb-rich salsa verde and fresh lemon wedges for a light meal.
A fresh baby cos lettuce salad topped with eggs, anchovies, olives, and parmesan, finished with a tangy preserved lemon dressing.
Succulent lamb shanks slow-cooked with anchovies, onions, garlic, and herbs in a rich red wine and stock reduction.
Authentic Swedish meatballs served with a rich cream sauce, fresh cabbage and fennel salad, and boiled new potatoes.
Succulent bone-in lamb leg baked in a salt crust for moisture, served with a fresh, herb-based salsa verde.
Succulent poached salmon tossed with fennel, beans, and snap peas, topped with a zesty, chunky peanut and tomato dressing.
Crispy sage leaf sandwiches filled with savory anchovies, breaded and fried until golden. Perfect as canapés or a meat accompaniment.
A beautiful Latvian-inspired layered salad featuring potatoes, fresh vegetables, beetroot, and egg, perfect for a Scandinavian-style smorgasbord.
Succulent roasted lamb shoulder cooked with garlic, anchovies, rosemary, and olives, served alongside tender steamed purple sprouting broccoli.