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Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
A fragrant vegetarian curry featuring sweet potato and broccoli simmered in a spiced tomato and vegetable stock broth.
Indian spiced water buffalo steaks marinated in toasted spices and served with a coconut milk and shallot curry sauce.
Crispy spiced chicken thighs served with a fresh, hand-pounded tomato and curry leaf chutney.
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.
Sautéed shallots, garlic, and bacon simmered with red cabbage in a tangy red wine and vegetable stock reduction.
Sautéed shallots and thinly sliced potatoes are baked until golden brown and tender in this classic French side dish.
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
A German-style potato salad featuring boiled potatoes topped with a tangy sautéed shallot, thyme, and white wine vinegar dressing.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
A flavorful bowl of noodle soup featuring braised pork belly and shoulder, served with crispy fried pork skin and herbs.
Tender steamed chicken in a spicy Sichuan sauce served with nutritious brown rice and savory stir-fried Chinese broccoli.
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
Buttery toasted brioche topped with sautéed wild mushrooms and perfectly poached eggs, finished with fresh parsley for a gourmet brunch.
A classic seafood pasta featuring blanched spaghetti, sautéed shellfish, seared sea bass, scallops, and roasted cherry tomatoes in wine sauce.
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
Homemade pasta rounds filled with a fresh pea, mint, and ricotta mixture, served with a savory pancetta butter sauce.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
Luxury Wagyu beef steaks served with earthy beetroot purée, crispy shallot rings, sautéed new potatoes, and vibrant kale.
Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.
Grilled sardines nailed to wooden planks served with a fresh cucumber, herb, and lime salsa.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Pan-seared beef steaks served with oven-roasted mediterranean vegetables and a fresh, spicy basil and olive oil pesto.
Rich, creamy arborio rice risotto served with tender grilled beef fillet and charred roasted banana shallots.
Slow-cooked tender pig cheeks served with creamy mashed potatoes, sweet glazed carrots, wilted kale, and a tart apple sauce.
Crispy breaded chicken breasts served with a tangy caper and gherkin sauce and sautéed courgettes with cherry tomatoes.
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.
Deep-fried melted cheese chunks served with a homemade grape and tomato chutney and a honey-mustard dressed pecan salad.
A classic Thai stir-fry featuring crispy chicken thighs, prawns, rice noodles, and a tangy tamarind sauce.
A traditional chicken and mushroom pie with wild mushrooms, Madeira, and homemade rough puff pastry for a sophisticated supper.
Stuffed chicken breasts served with crispy chorizo potatoes and wilted spinach for a hearty, flavorful dinner.
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Pan-seared lamb fillets and grilled chops served with a minty Paloise sauce, crushed buttery potatoes, and blanched green beans.
Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Herb-stuffed chicken breasts roasted to perfection, served over sautéed cabbage with salty bacon, chestnuts, and a rich red wine reduction.
Salmon marinated in dill and sugar, thinly sliced and served with a fresh herb salad and homemade mustard mayonnaise.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Pork chops and apples served with almond-crusted potato croquettes and a herb-dressed green salad.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Succulent lobster meat in a vibrant red curry sauce served alongside flavorful prawn pad Thai noodles and crushed peanuts.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Pan-fried sirloin steaks served with a rich red wine snail sauce, roasted shallots, and smooth buttery mashed potatoes.
Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.
An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.
Sourdough toast topped with apple compote, pickled onions, and melted cheese, served alongside a quick-pickled baby beetroot salad.
Pan-seared rib-eye steaks served with homemade béarnaise sauce, double-fried fat chips, and herb-infused slow-roasted tomatoes.
Seared rib-eye steaks served with golden deep-fried chips and a classic rich, herby tarragon-infused Béarnaise sauce.
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Pan-roasted barramundi fillets served with creamy mashed potatoes and a white wine, shrimp, and violet artichoke sauce.
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Roasted pork loin served with a creamy homemade mustard sauce, fluffy mashed potatoes, and mustard-glazed green beans.
Roasted quail served with smooth parsnip purée, crispy parsnip chips, and fresh pomegranate seeds for a gourmet finish.
Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.
A rich jarred pepper soup served with crispy, almond-crusted mashed potato croquettes and fresh basil garnish.
A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.
Succulent rump steak served with golden hand-cut chips and a rich, creamy tarragon-infused béarnaise sauce.
Rich salmon slices grilled and served with a creamy vermouth and sorrel sauce alongside a fresh herb-dressed green salad.
Succulent salmon fishcakes served with fresh salmon tartare and a vibrant homemade watercress mayonnaise.
A flavorful Thai-style stir-fry featuring pan-seared salmon, fresh vegetables, rice noodles, and a tangy tamarind sauce.
Crispy potato cakes with bacon and spring onions, topped with sautéed wild mushrooms and a perfectly fried duck egg.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
A fast, luxurious comfort food soup featuring sweetcorn, curry notes, fresh crabmeat, and homemade soured cream.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
A quick, aromatic Thai curry featuring homemade green paste, coconut milk, pea aubergines, and pan-seared hand-dived scallops.
Fragrant Thai green curry served with coconut-infused sticky rice, steamed vegetables, and crunchy golden-fried shallot and peanut garnish.
A quick fusion dish featuring seared sirloin steak, stir-fried vegetables, and tagliatelle tossed in a spicy Thai-inspired dressing.
A comforting tomato soup served with homemade roasted garlic butter bread and fresh basil garnishes.
A sumptuous meal for one featuring fine fillet steak, golden chips, and a classic French tarragon-infused butter sauce.
Brill fillets seasoned with intense fennel pollen, wrapped in spiralised potato strands, pan-fried, baked, and served with a parsley sauce.
A delicious beef fillet wrapped in Parma ham, mushrooms, cheese, and homemade pastry, served with a rich red wine sauce.
A creamy blended pea soup served with homemade savory blue cheese scones. Quick, comforting, and packed with flavor.
Roasted halibut seasoned with aromatic spices served over a savory red wine and chicken stock infused Puy lentil salad.
A comforting vegetarian broth featuring Puy lentils, spinach, and shallots finished with a touch of double cream.
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
Fresh oysters served in shells with a reduced red wine, port, and shallot sauce, accompanied by lemon and brown bread.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Deep fried crab fritters served with homemade tomato sauce and easy tomato confit for an impressive starter dish.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
High-quality beef fillet tartare served with homemade clear tomato jelly, spiced tomatoes, and crunchy sourdough crisps.
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Savory pancakes filled with a rich herb-infused mushroom cream sauce and served with sweet roasted vine tomatoes.
Succulent langoustines baked in foil and served over linguine tossed in a rich, creamy seafood and white wine sauce.
Simply fried brill fillets served in a creamy cider and clam sauce with seasonal vegetables and fresh herbs.
Crispy fried sea bass served with a rich mussel and white wine sauce infused with cream, saffron, and fennel.
Herb-marinated lamb chops served with spicy harissa-glazed aubergine, a coconut yoghurt dressing, and a fresh green bean and mint chutney.
Exploit the smoky flavor of chorizo by frying with aromatics, red wine, and prawns for a classic Spanish appetizer.