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A refreshing salad of citrus segments, sliced fennel, and salty anchovies finished with extra virgin olive oil and vinegar.
Succulent pan-fried pork steaks served over roasted aubergines with a vibrant sauté of chorizo, fennel, olives, and cherry tomatoes.
A quick Mediterranean-style stew featuring rabbit meat, smoked bacon, olives, and tomatoes, topped with crispy fried black pudding slices.
Boiled baby artichokes are split and roasted in two ways: with rosemary and lemon, and with spicy chilli-olive butter.
Fillet steaks stuffed with fresh oysters, wrapped in pancetta, and served alongside slow-cooked herb potatoes with tomatoes and olives.
A refreshing vegetarian salad featuring cucumber ribbons tossed in a zesty, blended olive, caper, and red pepper dressing.
A fresh baby cos lettuce salad topped with eggs, anchovies, olives, and parmesan, finished with a tangy preserved lemon dressing.
Scallops pan-fried until golden, served over sauced egg noodles with a base of shallots, garlic, and fresh herbs.
A French pastry filled with squid slow-cooked in tomatoes and white wine, served with a fresh fennel mint salad.