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A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
A Scandinavian-inspired fish pie featuring tuna, pasta, and caraway seeds topped with crisp breadcrumbs and anchovies.
A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.
Fried red mullet served in a rich tomato, anchovy, and porcini mushroom sauce with bold Mediterranean fish flavors.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
A classic Caesar salad featuring homemade dressing, golden-brown croutons, fresh cos lettuce, and grated parmesan cheese.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Steamed purple sprouting broccoli drizzled with a warm garlic, chilli, and anchovy oil dressing served with toasted ciabatta.
A refreshing chilled salad featuring diced cucumber, savory anchovies, fresh herbs, and a light garlic oil dressing.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Turkey escalopes breaded and fried, topped with fried eggs, anchovies, and a buttery caper and parsley sauce.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Thin aubergine slices rolled with a flavorful tomato, onion, caper, and anchovy filling, topped with mozzarella and parmesan breadcrumbs.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Traditional Roman artichokes stuffed with an anchovy herb paste, baked with potatoes in white wine and vegetable stock.
A stunning Italian salad combining raw artichoke julienne and avocado, topped with parmesan shavings and a savory artichoke dressing.
Grilled chicken strips combined with romaine lettuce, parmesan, and homemade Caesar dressing, rolled into soft flour tortilla wraps.
Crispy fried filo pastry parcels filled with salmon, anchovies, and dill, served with a fresh watercress, rocket, and avocado salad.
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
A slow-cooked springtime lamb stew with peas, potatoes, and tomatoes, served with bread to mop up the flavorful sauce.
A homemade Italian family dish featuring tender lamb shoulder simmered with fresh peas, potatoes, and cherry tomatoes.
An easy, colorful pasta dish featuring courgette flowers, anchovies, and basil simmered in vegetable stock and finished with parmesan.
Handmade pasta ribbons wrapped around anchovy-stuffed prawns, deep-fried until crispy and served with a fresh homemade basil pesto sauce.
Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.
Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.
Sautéed peppers in olive oil with anchovies, garlic, olives, and capers, finished with a sweet and sour vinegar glaze.
Flavorful chicken breasts with spicy harissa and anchovy butter, served alongside a crunchy almond and raisin watercress salad.
A classic warm Mediterranean anchovy dip made by blending aromatics and herbs, then emulsifying with olive oil.
Slow-cooked lamb shanks in a rich red wine sauce served with buttery flageolet beans and fresh herbs.
Chicken breasts topped with a spicy polenta crust, oven-baked until crunchy, and served with a fresh rocket and pine nut pesto.
Grilled fresh anchovies served with a homemade Caesar dressing, crispy parmesan croutons, and fresh Little Gem lettuce.
Luxurious lobster thermidor served with a crisp romaine Caesar salad and homemade croutons.
Succulent lamb shanks slow-cooked in a rich tomato and red wine sauce, served with smooth, heart-healthy olive oil mashed potatoes.
Seared spice-rubbed tuna served with a classic Niçoise salad assembly of potatoes, beans, olives, and a homemade anchovy dressing.
A classic salad featuring seared tuna loin, fresh vegetables, boiled eggs, and a homemade anchovy and lemon dressing.
A warm salad featuring roasted peppers, boiled potatoes, and melted Raclette cheese, topped with a homemade olive tapenade.
A warm salad featuring roasted peppers, new potatoes with rosemary and mustard, topped with melted Gruyere cheese and homemade tapenade.
Spice-marinated pork fillets roasted and served with a creamy cucumber tzatziki and a rich, nutty romesco sauce.
Whole sea bass baked in a fennel-infused salt crust, served with a rich, buttery tomato and anchovy cream sauce.
Flaked salmon and cod blended with mashed potatoes, herbs, and spices, served with a chunky, egg-enriched salsa verde.
French trimmed pork chops marinated in honey and soy, served with sautéed chorizo, potatoes, wild garlic, and zesty herb dressing.
Seabass fillets served with paprika potatoes, chorizo, pimientos, and a vibrant herb and caper dressing.
Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.
Slow-roasted lamb shoulder infused with anchovies, finished with a sticky glaze, and served with buttery toasted bulgur wheat and cream.
Savory pork and beef meatballs oven-finished and served with a rich, creamy mushroom sauce, kale, potatoes, and redcurrant jelly.
Quickly fry tuna steaks and serve with a vibrant salsa of roasted peppers, herbs, anchovies, and fresh lemon juice.
Delicate red mullet paired with a sharp tomato-anchovy dressing, topped with crispy shallots, garlic, and fresh tarragon.
Savoury lamb burgers stuffed with sheep’s cheese, featuring anchovies, gherkins, and capers, browned then oven-baked for a juicy finish.
A spectacular Sicilian pasta dish featuring a nubbly sauce of tomatoes, anchovies, almonds, and capers, topped with fresh basil.
A lean, tasty twist on shepherd's pie using goat meat, savory vegetables, anchovies, and a cheesy potato mash topping.
Simple puff pastry canapés featuring flavorful anchovy paste wrapped around fresh asparagus tips and baked until crisp and golden brown.
Warm homemade puff ball rolls served with a crisp Caesar salad featuring slow-roasted tomatoes, Serrano ham, and creamy dressing.
Roasted salmon fillets layered with tangy salsa verde, served alongside steamed waxy potatoes and a warm mustard-dressed green bean salad.
Pan-seared halibut served with homemade potato crabcakes, roasted baby tomatoes, and a vibrant, herby salsa verde sauce.
Succulent lamb leg steaks served over a warm medley of butter beans, artichokes, tomatoes, and salted anchovies.
Tender parboiled pork ribs simmered in a rich vegetable, red wine, and passata sauce until meat falls off the bone.
Pan-seared chicken roasted in stock, served over dressed cos lettuce with homemade croutons, anchovies, and fresh parmesan shavings.
Pan-seared sirloin steaks served with a rich brandy and green peppercorn cream sauce, accompanied by chips and salad.
Succulent lamb shoulder simmered with tomatoes, cinnamon, and orzo pasta, finished with fresh herbs and served with cool yoghurt.
Grilled seasoned lamb chops served alongside a quick butter bean, tomato, and pea gratin topped with cheesy breadcrumbs.
Crispy battered smoked haddock served with a fresh herb and anchovy salsa verde dipping sauce.
A flavorful vegetable gratin featuring chard, tender new potatoes, and a savory Mediterranean olive paste topped with melted cheese.
Simple, hearty pasta featuring seasoned chicken thighs, cherry tomatoes, anchovies, garlic, and capers served over linguine.
Tender soaked borlotti beans served with scored, pan-fried squid, anchovies, and fresh rocket in a tangy lemon dressing.
Homemade crispy chicken nuggets served with a smoky anchovy mayonnaise dip, perfect as a party appetizer or moreish snack.
Steamed razor clams and pan-fried squid served with a rich chorizo and vegetable cream sauce inside decorative clam shells.
Boiled beetroot wedges served with a vibrant fresh herb, caper, anchovy, and lemon green sauce.
Boiled waxy potatoes and quails' eggs tossed in a homemade anchovy and caper mayonnaise with fresh garden herbs.
Grilled whole sea bass served alongside a vibrant salad of roasted peppers, anchovies, capers, garlic, and fresh herbs.
Homemade pizza dough topped with a rich, slow-simmered tomato sauce, anchovy fillets, and dried oregano.