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Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
A velvety Indian dish featuring fresh paneer cubes in a smooth, spiced spinach sauce enriched with cream or milk.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
A refreshing cold cucumber and miso soup topped with ginger-marinated seared salmon, fresh chili, and sesame seeds.
A classic vegetarian brunch featuring poached eggs, wilted spinach, and hollandaise sauce served on toasted muffins.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
Firm white fish fillets baked in a rich tomato sauce with fresh basil, baby spinach, and boiled new potatoes.
A healthy vegetarian pasta bake featuring broccoli, spinach, and a zesty mustard and parmesan cheese sauce.
A simple vegetarian soup made by simmering spinach with stock, cream, and nutmeg before blending until smooth.
Sausage patties mixed with wilted spinach, breaded and fried, served over tomato-braised pearl barley with a fresh herb sauce.
A fresh vegetarian salad combining blanched green beans, baby spinach, and onion tossed in a simple lemon and oil dressing.
Thinly sliced beef fillet stir-fried with oyster sauce, served over wilted spinach and topped with sautéed oyster mushrooms.
Pan-seared duck breasts served with crispy potato rösti, sautéed spinach, and a sweet and tangy rhubarb port sauce.
An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
An easy, stylish brunch featuring savory pancetta-lined baked eggs served with a refreshing mint, pea, and feta salad.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Succulent sirloin steaks served with double-fried chips, vibrant baby beetroots, buttered spinach, and a rich homemade beef jus.
A creamy mussel soup infused with white wine, curry spices, and fresh spinach, served with chives and crusty bread.
A creamy mussel soup infused with wine and curry, served alongside crispy double-fried homemade potato chips and fresh spinach.
Sauté onions and garlic, simmer with peas, spinach, and stock, then blend until smooth and garnish with fresh chives.
Seared salmon fillets simmered with mussels, cockles, lemon, and chilli, served alongside a dressed radicchio and spinach salad.
Pan-fried pollock fillets served with a rich mixture of chorizo, butterbeans, baby spinach, and melted goats' cheese in stock.
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
A festive vegetarian quiche featuring a walnut-infused pastry, filled with wilted spinach, sliced new potatoes, and flavorful Stilton cheese.
Crispy filo tarts topped with savory apple purée, pan-seared scallops, and a warm, zesty bacon and mixed leaf salad.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.
Handmade pasta filled with creamy burrata cheese, served with a fresh cherry tomato sauce, wilted spinach, and balsamic vinegar.
Butter-poached lobster served with wilted spinach, sautéed asparagus, and a citrus-infused Maltaise sauce made with blood orange.
Luxurious giant prawns grilled with spicy coconut and mango curry, served with a fresh mint and baby spinach salad.
A sophisticated squash soup enhanced with lime and spinach, topped with a perfectly poached egg and extra virgin olive oil.
Octopus marinated in chilli, mint, and lemon, griddled and served with a fresh baby artichoke, fennel, and spinach salad.
Decadent savory waffles topped with wilted spinach, smoked salmon, poached duck eggs, and a zesty chive crème fraîche.
Hearty beef and vegetable pasties served with a fresh, mustard-dressed green salad and mint.
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
A savory puff pastry tart topped with fresh figs, creamy dolcelatte cheese, and salty pancetta, served with a spinach salad.
Handmade pasta filled with spinach and goat cheese, served in a browned butter sauce with sage, garlic, and fresh tomatoes.
An aromatic lamb curry featuring fresh ginger, spices, coconut milk, and spinach, served with steamed basmati rice.
A sophisticated salmon en croute variant featuring layers of salmon purée, peeled langoustines, and spinach, served with rich langoustine sauce.
Savoury pancakes filled with sautéed mushrooms, wilted spinach, and crème fraîche, served with a fresh side salad.
Pan-fry seasoned Dover sole and serve with a nutty brown butter shrimp sauce and nutmeg-infused wilted spinach.
Pan-fry duck breasts until crisp, serve with home-smoked aubergine purée and butter-wilted baby spinach.
Golden puff pastry filled with wilted spinach and pancetta-wrapped goats' cheese, served alongside a homemade spicy apple chutney.
A light, elegant pea and spinach risotto served with crispy sea bream fillets and a fresh minty pea oil.
Butterfly chicken breasts, coat in a peanut-crumb mixture, fry until golden, and serve with creamy mashed potatoes and spinach.
Flaky poached smoked haddock and spinach served with a rich mustard white sauce and a perfectly poached egg.
Savory puff pastry tarts topped with blue cheese, fresh figs, and pancetta, baked then finished with cream and fresh herbs.
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Juicy lamb strips with pickled vegetables, toasted cashew nuts, and fresh salad leaves in a sweet and spicy chilli dressing.
Savory smoked salmon waffles topped with crispy black pudding, soft poached eggs, and a rich, buttery homemade hollandaise sauce.
Elegant smoked salmon wrapped eggs served with a rich chive butter sauce and sautéed spinach, perfect for dinner parties.
Combine the wonderful flavours of chorizo and artichoke to make a truly delicious homemade pizza with fresh baby leaf salad.
Elegant French puff pastry pies filled with truffle, chicken mousse, and spinach, served with a rich Madeira wine reduction.
Roast lamb leg stuffed with garlic spinach butter, served alongside fresh peas, potatoes, and a tangy homemade mint sauce.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
Flavorful pork chops crusted with a homemade whisky mustard crumb, served with golden sautéed potatoes and wilted baby spinach.
Griddled pear quarters served with a fresh herb and tomato salad, spinach pesto, and crumbled Stilton cheese.
Whisk vinegar and oil, toss spinach and peppers in dressing, then top with sesame seeds and crumbled dolcelatte cheese.
A creamy blended spinach soup topped with a perfectly poached egg and seasoned with freshly ground black pepper.
Seared beef fillets served on Portobello mushrooms, topped with spinach, tomatoes, and melted Gruyère cheese for a rich main course.
A fresh-tasting, easy chicken curry featuring marinated chicken breasts, vibrant spinach, and aromatic spices in a creamy tomato-based sauce.
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
A spicy root vegetable stew packed with flavor, served with a sweet and fiery mango and coconut relish.
A delicious vegetarian lasagne featuring mashed butternut squash and sweet potato, shortcut ricotta sauce, and a crispy parmesan breadcrumb topping.
Wholesome vegetarian pastries packed with chestnuts, lentils, and spinach, served with a chunky homemade cranberry, cinnamon, and apple sauce.
Luxurious homemade ravioli filled with delicate salmon and crab mousse, served with creamy mussels, potatoes, spinach, and caviar garnish.
Indulgent seafood starter featuring langoustines, oyster-infused mayonnaise, wilted spinach, and a unique crunchy anchovy crumb.
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.
A quick midweek lasagne featuring pork sausage, spinach, and mushrooms layered with a simple tomato sauce and cheddar cheese.
A quick lasagne made with browned sausage meat, creamy spinach, mushrooms, and a simple tomato thyme sauce topped with cheese.
Marinated lamb rack roasted and served over spiced chickpeas and wilted spinach, finished with a zesty coriander crème fraîche dressing.
Poached and pan-seared chicken breast served with a rich cider brandy sauce, wild mushrooms, asparagus, broad beans, and wilted spinach.
Score and sear duck breasts, glaze with spiced honey, and serve over wilted spinach with a buttery mushroom sauce.
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
Pan-fried turbot with a couscous crust served alongside roasted plum tomatoes, wilted spinach, and a warm herb-and-lemon sauce vierge.
Deep-fried poppadoms layered with a homemade spiced tomato chutney and buttery sautéed spinach to create a flavorful vegetarian tower.
Crispy potato pancakes layered with haggis, served with a fried egg and a warm pancetta and spinach salad.
Pan-fried parma ham and golden ciabatta croûtons served over fresh baby spinach and tomato with a homemade balsamic chive dressing.
A quick Thai-inspired curry with whiting, fresh tomatoes, and baby spinach leaves, simmered until tender and finished with coriander.
Seared scallops served over creamy ham and spinach mash, topped with crispy potato skins and a zesty tarragon dressing.
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
A light spinach sponge filled with cream cheese, lemon, dill, and smoked salmon, then rolled into a tight swirl.
Pan-fried sea bass served over blanched spinach with a vibrant three-pepper citrus broth and fresh aromatic herbs.
Chicken breast stuffed with spinach and mushrooms, wrapped in pancetta, served with sweet potato chips and a fresh minty salsa.
Succulent roasted duck breasts served with a rich peppercorn cream sauce, wild mushrooms, and buttery potato and green vegetables.
Succulent trout poached in a vegetable stock, served with a rich lemon sabayon, baby spinach, and cucumber ribbons.
Crispy crab spring rolls served with a spiced mango salad and homemade crab-infused mayonnaise for a gourmet seafood dish.
Luxurious slow-roasted pork loin served with crispy rosemary potatoes, wilted greens, fried rocket, and a rich Madeira cream sauce.
Tea-smoked salmon fillet served with wilted nutmeg spinach, sugar-glazed carrots, and a creamy red pepper coulis.
Crispy battered king prawns and spring onions served over a fresh baby spinach salad with a simple balsamic vinaigrette.
Poach salmon in aromatics, wilt spinach with potatoes, and serve with a homemade mustard dressing and blended red pepper coulis.
Vegetarian puff pastry pies filled with roasted beetroot, Wensleydale cheese, and cranberries, served alongside spicy wasabi-buttered roasted new potatoes.
A crisp filo pastry pie filled with spiced roasted potatoes, fresh spinach, pistachios, and honey, served with Greek yoghurt.
Scrambled eggs with roasted peppers, fresh spinach, and melted cheddar cheese rolled into warm toasted tortillas.
Handmade walnut pastry filled with smoked cheese, potatoes, and spinach, served with a spicy homemade carrot and ginger chutney.
A light, summery risotto with chicken, peas, asparagus, and spinach, finished with cream and Parmesan shavings.
Baked fresh pasta rolls filled with ricotta, goats' cheese, and spinach, topped with seasoned cherry tomatoes and parmesan.