A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Vegetarian puff pastry tarts topped with caramelised onions, mushrooms, tender asparagus, and a baked free-range egg.
Blanched asparagus spears wrapped in Parma ham, pan-fried, and served with a zesty lemon and white wine vinegar dressing.
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
Beef fillet stuffed with fresh asparagus, pan-seared and served with a rich, creamy red wine and Dijon mustard reduction.
Tender pork escalopes rolled with mortadella, gorgonzola, and asparagus, pan-fried and served with a rich Marsala wine reduction.
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.
A flavorful and simple beef stir fry featuring fresh asparagus, mangetout, and a classic ginger-soy marinade.
A fresh spring side salad combining blanched asparagus, peas, feta, and mint with a simple lemon and oil dressing.
A creamy risotto featuring fresh asparagus, garden peas, and a blend of cheddar and parmesan cheeses for a seasonal meal.
Show-stopping retro sweet and savoury puff pastry bites featuring homemade pesto, praline paste, creamy chocolate ganache, and seasonal vegetables.
Prebaked puff pastry topped with chargrilled asparagus and crumbled goats' cheese, then baked until golden and melted.
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
A quick and fragrant Thai curry using chicken thighs, coconut milk, and fresh green vegetables served over steamed rice.
Chicken breasts stuffed with herb-infused goats' cheese, wrapped in Parma ham, and roasted until golden. Served with steamed vegetables.
Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.
Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Delicious fresh seafood in a creamy sauce served with seasonal vegetables, featuring lobster, langoustines, scallops, clams, and mussels.
Simmer sea bass trimmings in vegetable stock before adding vegetables, mushrooms, and Asian seasonings for a light, flavorful fish soup.
A creamy asparagus soup served with a seasonal stir-fry of Jersey Royal potatoes, fresh watercress, and tender asparagus tips.
Elegant starter featuring tender asparagus, delicate poached duck eggs, and silky hollandaise sauce topped with savory air-cured ham slivers.
Steamed asparagus served on toasted brioche, topped with perfectly poached eggs and a smooth, buttery homemade hollandaise sauce.
A vibrant summer vegetable broth served with tender salsify, charred asparagus spears, and a perfectly soft-boiled egg.
Baked sea bass fillets served with griddled artichokes, asparagus, smooth artichoke purée, and a light, creamy white wine foam.
Butter-poached lobster served with wilted spinach, sautéed asparagus, and a citrus-infused Maltaise sauce made with blood orange.
A quick and easy quiche using leftover roast chicken and asparagus, perfect for lunch or picnics.
Sticky glazed griddled tuna served with a fresh blanched asparagus, radish, and turnip salad with aromatic herbs.
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.
Pan-fried Dover sole served with a nutty shrimp and herb butter sauce alongside buttery steamed asparagus.
Homemade fresh pasta served with griddled asparagus and a crispy, aromatic lemon, garlic, and herb breadcrumb topping.
Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.
Blanched and griddled asparagus topped with a soft poached duck egg and a rich, herb-infused chervil hollandaise sauce.
Grilled asparagus spears served with a rich Stilton cheese butter and a sweet, homemade balsamic red onion chutney.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Grilled butterflied mackerel served with a seaweed butter and a medley of summer vegetables including asparagus, peas, and broad beans.
Rich grilled mackerel fillets served with a sharp turnip pickle, blanched asparagus, and a fresh parsley and watercress purée.
A light British broth featuring seasonal Jersey Royal potatoes, fresh asparagus, and clams in a buttery chicken stock base.
Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.
A light starter featuring marinated king prawns, blanched asparagus, and homemade roasted lemon mayonnaise for a fresh, seasonal dish.
Succulent duck breasts roasted in a pan, served with a tangy ginger chutney, charred asparagus, and tenderstem broccoli.
A vibrant green soup featuring asparagus and parsley, topped with soft poached eggs, crispy bacon lardons, and homemade pork scratchings.
A healthy, delicious meal featuring steamed plaice fillets served with smooth pea purée, crispy bacon, and seasonal spring vegetables.
Fancy breakfast featuring poached eggs over asparagus spears coated in a toasted brioche and hazelnut crumb with maple syrup.
Blanch and griddle asparagus, prepare a buttery hollandaise sauce in a processor, and top with perfectly poached eggs.
Succulent whole poached salmon served with smoky griddled asparagus, homemade lemon mayonnaise, and a crisp crouton salad.
Classic roast chicken served with a fresh spring vegetable fricassée of asparagus, peas, and marjoram.
Pan-seared halibut steaks roasted in butter, served with blanched asparagus and a nutty blood orange and caper butter sauce.
A classic Sunday roast featuring tender pulled pork, crispy skin, buttery scooped potatoes, glazed carrots, and a rich citrus sauce.
A luxurious seafood extravaganza featuring delicate scallop soufflés served with a rich shellfish sauce, lobster, and spring vegetables.
Pan-seared scallops served with cubes of mango jelly, pickled baby vegetables, and a buttery lime and chive emulsion sauce.
Pan-fried sea bass served with blanched and griddled asparagus, topped with a sweet and tangy confit lemon hollandaise sauce.
Delicate steamed plaice fillets served with seasonal vegetables in a luxurious reduced white wine and cream sauce.
Steamed tiger prawns served with charred asparagus and a rich, buttery homemade hollandaise sauce made with lemon and vinegar.
Elegant poached salmon served with blanched asparagus and a rich, buttery smooth hollandaise sauce for a sophisticated crowd-pleasing meal.
A creamy vegetarian soup made with sautéed onions, garlic, and asparagus, blended smooth and served with toasted ciabatta.
Blanched asparagus and goat cheese wrapped in puff pastry, baked until golden, and served with a reduced wine cream sauce.
Sauté shallots and asparagus, combine with cooked pasta, blue cheese, cream, and beans, then serve with chargrilled garlic asparagus.
Chargrilled asparagus and smoked salmon topped with fried quail's eggs and seasoned with freshly ground black pepper.
Gently poached sole fillet served with chargrilled asparagus, cherry tomatoes, and a fragrant tarragon butter sauce.
Roasted asparagus and sautéed new potatoes served with fresh herbs, grated cheddar cheese, and a perfectly soft poached egg.
Fragrant basmati rice seasoned with turmeric and coriander, topped with oven-roasted griddled asparagus spears.
Crispy deep-fried filo triangles filled with tender asparagus, smoked duck, and sweet plum sauce, finished with toasted sesame seeds.
Steamed sea bream fillets served with crispy lemon-roasted potatoes, charred asparagus, and a rich, creamy basil-infused hollandaise sauce.
A fresh springtime omelette featuring courgettes, asparagus, and goats' cheese, finished with dill and lemon zest for vibrant flavour.
Roasted rib of beef served with homemade horseradish cream, pickled walnuts, and a buttery medley of seasonal spring vegetables.
A deliciously savoury and comforting Japanese soup featuring asparagus, silken tofu, and authentic dashi broth prepared in minutes.
Scallops and crayfish served with home-smoked beetroot, tender asparagus, and a fresh herb salad dressed in balsamic vinegar and oil.
A luxury pasta carbonara featuring fresh asparagus spears, smoked bacon, and parmesan, perfect for a quick summer meal.
A roast chicken feast served with creamy dauphinoise potatoes, homemade garlic butter, and seasonal blanched green vegetables.
A classic Italian egg dish utilizing leftover potatoes, asparagus, peas, and mint, baked until perfectly set and golden.
Roasted asparagus served alongside creamy scrambled duck eggs whisked with fresh chives, salt, and black pepper.
A fragrant vegetarian noodle dish featuring a homemade curry paste, toasted cashews, asparagus, and a creamy vegetable broth.
Stir-fried marinated beef served over herb-infused lime rice noodles with a side of roasted asparagus spears.
Seared peppered steak served with wine-braised potatoes, roasted vegetables, and a creamy Dijon mustard sauce.
Roasted asparagus topped with soft poached eggs and a warm chorizo and cherry tomato dressing.
Tender roasted carrots and asparagus glazed with orange juice, sugar, and toasted sesame seeds for a delicious vegetarian side.
Roasted asparagus topped with garlic sautéed tiger prawns and a soft-poached egg, finished with fresh chives.
A vibrant salad of charred asparagus, crispy prosciutto, and poached eggs finished with a spicy, buttery chive dressing.
Roasted vegetables served with golden herb potatoes and a crunchy toasted almond and olive oil dressing.
Golden puff pastry tarts layered with lemony cream cheese and asparagus, topped with a perfectly poached egg and parmesan.
Crispy pan-seared salmon served with pancetta-wrapped polenta chips, grilled asparagus, and a fresh garlic-parsley gremolata.
Asparagus and sunblush tomatoes are seasoned, chargrilled until golden-brown, then drizzled with a warm balsamic reduction and fresh herbs.
Boil beetroots and asparagus until tender, then combine with sorrel, goats' cheese, and pickled walnuts in a cider vinegar dressing.
A high-class dish featuring tender beef fillet, handmade lobster and salmon ravioli, wilted spinach, and fresh spring vegetables.