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Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Handmade pasta stuffed with slow-cooked pig's head and ox tongue, served with smoky aubergine, peperonata, and blanched vegetables.
Thinly sliced aubergines fried until soft and simmered in a spiced, sweetened yoghurt sauce garnished with fresh coriander.
A festive platter of spiced sirloin and roasted vegetables served with garlic dressing and crispy sesame prawn toasts.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
A simple vegetarian bake layering griddled aubergine slices with a homemade tomato sauce and melted mozzarella cheese.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
A flavorful prawn and aubergine curry wrapped in griddled aubergine slices and topped with Greek yoghurt.
Marinated lemongrass chicken served with smoky flame-charred aubergine, crispy shallots, and a warm, piquant spring onion vinaigrette.
A flavorful vegetarian dish featuring a homemade herb-infused tomato sauce and oven-roasted Mediterranean vegetables served over pasta.
A flavorful vegetarian strudel featuring roasted peppers, zucchini, aubergine, and caramelized onions mixed with couscous and soft sheep's milk cheese.
A fragrant stir-fry combining pork mince, golden aubergines, and pak choi in a savory chili bean sauce with ginger.
Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.
A lean pork and aubergine curry simmered in coconut milk and Thai spices, served with aromatic infused jasmine rice.
Thin aubergine slices rolled with a flavorful tomato, onion, caper, and anchovy filling, topped with mozzarella and parmesan breadcrumbs.
A flavorful vegetarian curry featuring spinach purée, sautéed aubergine, chickpeas, and aromatic spices cooked in a tomato base.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
An Italian-style vegetarian sub featuring microwave-steamed mushrooms and aubergine topped with mozzarella and roasted peppers on a wholemeal roll.
A healthier Thai green curry packed with vegetables, tofu, and aromatic spices served over basmati rice.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
Hollowed beefsteak tomatoes stuffed with layered fried aubergine, thick tomato sauce, basil, and smoked mozzarella, then baked until tender.
Golden fried aubergine slices rolled with basil and mozzarella, then baked in a homemade tomato sauce with parmesan topping.
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
A spicy beef curry with homemade gravy, served alongside aromatic cardamom pilau rice and garnished with fresh coriander.
A fragrant vegetarian vegetable korma served with handmade chickpea flour chapattis, topped with ground almonds and fresh coriander.
Gluten-free chickpea flatbreads served with your choice of roasted vegetables, garlic mushrooms, or avocado and smoked salmon.
Layered chargrilled aubergine and buffalo mozzarella stacks served with a fresh puréed tomato, chilli, and basil sauce.
A comforting vegetarian dish featuring rolled aubergines with mozzarella, pine nuts, and sultanas, served with fresh tomato sauce and salad.
Roasted aubergine skins stuffed with spiced lamb and tomato, topped with a cheesy béchamel and served with golden sautéed potatoes.
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
Baked feta cheese seasoned with thyme and chilli, served alongside a savory olive tapenade and creamy roasted aubergine dip.
Marinated sake-miso salmon served with a smooth aubergine purée, grilled baby aubergines, and fresh micro-herbs.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Double fried duck breasts served with golden miso-glazed aubergine, blanched kale, and fresh edamame beans for ultimate crispiness.
A quick, elegant Japanese-style dish featuring crispy fried aubergine, pan-seared halibut, edamame, and a rich miso-sugar glaze.
Deep-fried aubergine and pan-fried scallops served with a thickened caramel miso sauce, edamame beans, sesame seeds, and fresh cress.
Chicken breasts stuffed with creamy goats' cheese, served alongside griddled Mediterranean vegetables and tender boiled baby potatoes.
Pan-fried halibut served alongside deep-fried aubergine cubes coated in a sweet white miso glaze with edamame and sesame garnish.
Marinated lamb loin seared and served with griddled Mediterranean vegetables and a simple mint jelly dressing.
Crisp Italian-style fried chicken breasts stuffed with mozzarella, served with charred aubergine, slow-roasted tomatoes, and fresh basil pesto.
Pan-fry duck breasts until crisp, serve with home-smoked aubergine purée and butter-wilted baby spinach.
Succulent pan-fried pork steaks served over roasted aubergines with a vibrant sauté of chorizo, fennel, olives, and cherry tomatoes.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
A clever cheat's moussaka using ready-made white sauce, layered with fried aubergines, spiced lamb mince, and a cheesy topping.
Crispy puff pastry cases filled with fresh sautéed vegetables, topped with a tender poached egg and creamy basil hollandaise sauce.
Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.
Slow-roasted tender pork shoulder served with a charred vegetable bulgur wheat tabbouleh and a sweet apple-based BBQ sauce.
Marinated spicy chicken served alongside a thick, slow-cooked Mediterranean vegetable ragù with garlic, aubergine, courgette, and fresh herbs.
Thai-flavoured chicken thighs and chunky vegetables simmered in coconut milk, served with steamed basmati rice and hand-made fried flatbread.
Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.
Roasted vegetables and penne pasta in a rich tomato sauce, finished with a crunchy cheesy breadcrumb topping.
A vibrant vegetarian omelette filled with spicy stir-fried aubergine, tofu, and sesame, seasoned with lime and soy sauce.
Pan-seared red mullet served with a sweet aubergine purée, spicy chorizo-pepper mix, and crispy deep-fried aubergine slices.
Pan-seared cod stuffed with tapenade, roasted with chorizo, and served with a Mediterranean-style fennel, aubergine, and tomato accompaniment.
A rich tomato sauce with soft aubergine, courgette, and peppers, slow-cooked with fresh basil and garlic.
Seared chicken breasts stuffed with aromatic herbs served over a bed of savory, browned aubergine with oyster and fish sauce.
Succulent roasted lamb coated in olive crumbs, served alongside a vibrant Mediterranean-style sweet and sour aubergine and rocket dressing.
Roasted aubergines served with spiced chickpeas, vegetables, and lemon-infused couscous, topped with crunchy nuts and cool yoghurt.
A healthy, oven-baked vegetable tagine with sweet potato, chickpeas, and apricots, perfect for freezing and full of Moroccan-inspired spice.
A classic Sicilian vegetable dish featuring sautéed aubergines, tomatoes, celery, and olives in a sweet and tangy vinegar sauce.
A simplified aubergine dip with garlic and basil served alongside griddled ciabatta bread for barbecues or picnics.
Flavoursome aubergines sautéed with peppers, onions, and spices in a rich tomato sauce, perfect for sweet or fruity main courses.
A fragrant Caribbean curry with chicken, tropical fruits, and vegetables simmered in coconut milk and spices.
A creamy, low-fat vegetarian curry packed with fresh vegetables and aromatic spices, ready in less than thirty minutes.
Herb-marinated lamb chops served with spicy harissa-glazed aubergine, a coconut yoghurt dressing, and a fresh green bean and mint chutney.
A sophisticated ratatouille-style dish featuring roasted aubergines, peppers, and courgettes arranged in a pretty spiral with tomato sauce and Gruyère.
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Spiced roasted lamb served alongside a hearty bulgar wheat salad with sautéed aubergine, fresh tomatoes, and aromatic herbs.
Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.
Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.
Grilled aubergine slices rolled with a mozzarella herb crumb, baked with roasted cherry tomatoes, and served with fresh salsa verde.
Smoky grilled lamb and roasted vegetables wrapped in homemade flatbread with spicy harissa, rocket, and Mediterranean accents.
A succulent prawn curry featuring a homemade aromatic green paste, fresh aubergine, green beans, coconut milk, and lime.
A hearty vegetarian curry featuring sautéed aubergines, aromatic spices, green peppers, and chickpeas simmered in a rich tomato sauce.
A vibrant salad of charred aubergine, capsicums, tomato, and onion tossed in a zesty garlic, mustard, and caper dressing.
Seasonal roasted peppers, aubergine, and courgette layered with griddled halloumi and a zesty mint and grapefruit crème fraîche dressing.
Grilled courgette and aubergine layered with chilled polenta squares and topped with a fresh, herby tomato sauce vierge.
Garlicky roasted aubergine with chickpeas, rosemary, and olive oil blended into a smoky, warm dip.
A hearty vegetarian hotpot featuring stewed onions, tomatoes, beans, and courgettes topped with a tangle of carrots and beetroot.
A hollowed crusty loaf layered with roasted peppers, aubergine, courgette, mozzarella, and pesto, then pressed overnight for a perfect picnic.
Healthy and low-fat Japanese-style aubergines scored and fried, then glazed with a sweet ginger miso topping and grilled.
Slow-roasted tender lamb served with smoky aubergine purée and a vibrant griddled vegetable and white bean salad.
Roasted aubergine halves stuffed with spiced couscous and tomatoes, topped with pine nuts and served with a yogurt mint dressing.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
Grilled rye bread topped with melted goats' cheese, served with a fresh parsley salad and crispy deep-fried aubergine slices.
Marinated lamb leg steak grilled to perfection served over a savory aubergine, tomato, and basil ratatouille with white wine.
Pan-seared lamb topped with rye herb crumbs served over a savory aubergine, tomato, and chickpea vegetable stew.
Herb-coated chicken served alongside a vegetable ratatouille and a savory red wine and olive reduction sauce.
Creamy homemade hummus served with golden, deep-fried aubergine slices and a touch of cayenne pepper.
A sophisticated dual-lamb dish featuring spiced shoulder and tandoori-style rack, served with cumin potato cakes and fresh mint chutney.
Pan-fry aubergine and peppers, combine with mozzarella and fresh herbs, then toss with a zesty lemon and olive oil dressing.
Lamb steak stuffed with mozzarella and basil, served with sautéed vegetables, herbed couscous, and a red wine basil reduction.
Succulent pork loin stuffed with savory sausage meat and pine nuts, served alongside a classic, slow-cooked vegetable ratatouille.
A quick vegetarian paella made by sautéing vegetables and rice, then simmering in vegetable stock until tender and flavorful.
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
Pan-fried spice-crusted mackerel served with deep-fried aubergine cubes simmered in a turmeric, tomato, and white wine sauce.
Deep-fried aubergine cubes simmered in a spiced tomato sauce, served over wilted spinach with cooling Greek yoghurt and paprika.