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Savory pancakes filled with tender boiled potatoes and melted Camembert cheese, garnished with fresh parsley for a satisfying vegetarian meal.
Pan-seared fillet steak topped with a blue cheese herb crust, served over buttery parsley potatoes with a red wine sauce.
Pan-fry tender potatoes with sliced fennel and lemon juice, then garnish with fresh basil leaves for a simple warm salad.
Pan-seared hake served with flavorful crab-mixed crushed potatoes and a rich, creamy smoked shrimp bisque-style sauce.
Spiced monkfish roasted until tender served with buttery dill crushed potatoes and a tangy cherry reduction sauce.
Seared peppered steak served with wine-braised potatoes, roasted vegetables, and a creamy Dijon mustard sauce.
A creamy Red Leicester and chive fondue served with boiled Anya potato skewers for dipping.
Pan-fried pork medallions served with oven-roasted potato chips and a fresh, zesty lemon and rocket side salad.
Roasted rosemary-infused pork tenderloin served with crushed buttered potatoes and a tangy cream and Dijon mustard sauce.
Steamed trout fillets stuffed with fresh watercress, served with a warm shrimp sauce vierge and tender Anya potatoes.
A quick one-pan stew featuring tender veal strips, waxy potatoes, and cavolo nero finished with a splash of cream.