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A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.
Pan-seared rib-eye steaks served with sautéed tomatoes, olives, caperberries, spinach, and rosemary potatoes in a red wine vinaigrette.
A traditional Neapolitan 'reinforcing' salad featuring pickled cauliflower, peppers, and onions served with cured meats and anchovies.
A satisfying main course salad featuring air-dried beef, fried bread croutons, boiled eggs, and a simple garlic dressing.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
Golden braised chicken glazed with honey and lemon, served alongside a fresh chickpea, feta, and cucumber Mediterranean salad.
A quick vegetarian pasta dish featuring sun-blushed tomatoes, roasted artichokes, black olives, and fresh sage topped with grated parmesan.
Blend olives, herbs, and chickpeas into dips; serve with griddled garlic-rubbed baguette slices and fresh lemon wedges.
A quick vegetarian wrap filled with Mediterranean vegetables, mozzarella, and olives, then lightly fried until golden and crisp.
Flaked mackerel mixed with cream cheese on toast, topped with spring onions and a homemade savory black olive tapenade.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Handmade spring onion flatbreads wrapped around spiced tuna patties and a savory crushed black olive paste.
Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.
Savory vegetarian scones packed with salty feta, olives, and sun-dried tomatoes, baked until golden brown and delicious.
Chicken pieces baked with chickpeas, brown basmati rice, peppers, aromatic spices, and lemon in a flavorful saffron-infused stock.
A refreshingly easy lunch bowl featuring grilled halloumi cheese, couscous, and fresh vegetables drizzled with extra virgin olive oil.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Sautéed peppers in olive oil with anchovies, garlic, olives, and capers, finished with a sweet and sour vinegar glaze.
Mediterranean fennel, olives, and capers in sweet and sour sauce served with salmon, garlic mussels, and steamed clams.
Flavorful butterflied sardines stuffed with a savory Parmesan herb paste, served alongside a fresh marinated tomato and rocket salad.
Summery Mediterranean starter of stuffed baked sardines with breadcrumbs, olives, and citrus, ready in just twenty minutes.
A delicious homemade vegetarian pizza topped with plum tomatoes, mozzarella cheese, capers, black olives, and fresh oregano.
A classic Italian treat featuring blanched, peeled tomatoes tossed with shallots and olive oil, perfect for serving on grilled ciabatta.
Baked feta cheese seasoned with thyme and chilli, served alongside a savory olive tapenade and creamy roasted aubergine dip.
Vegetarian bruschetta topped with a smooth black olive tapenade and seasoned marinated mushrooms, finished with fresh parsley and olive oil.
A fresh salad featuring chargrilled peaches, salty Parma ham, olives, and a creamy blue cheese dressing.
Pan-fried sea bass served with sautéed fennel, a fresh watercress sauce, baby tomatoes, and diced black olives.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Succulent lamb racks coated in a Mediterranean herb crust, served with a sauté of pancetta, artichokes, and fava beans.
A stylish roasted sea bass dish served over a sautéed mixture of spicy chorizo, red onions, olives, and tomatoes.
Seared spice-rubbed tuna served with a classic Niçoise salad assembly of potatoes, beans, olives, and a homemade anchovy dressing.
A classic Mediterranean dip made from olives, capers, and anchovies, served either rough or smooth with bread and crudités.
A classic salad featuring seared tuna loin, fresh vegetables, boiled eggs, and a homemade anchovy and lemon dressing.
Sauté turkey, cook peppers and onions in tomato sauce with olives and basil, then serve over pasta with parmesan cheese.
A warm salad featuring roasted peppers, boiled potatoes, and melted Raclette cheese, topped with a homemade olive tapenade.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Toasted crusty bread topped with melted herbed cheese and a homemade smooth black olive and garlic tapenade.
Crispy deep-fried flour tortilla triangles served with a spicy, homemade black olive tapenade and fresh herb garnish.
A fresh vegetarian salad featuring a homemade garlic and olive tapenade, tomatoes, and fresh herbs tossed in balsamic vinaigrette.
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.
Mini pizzas topped with spicy chorizo tomato sauce, artichokes, jalapeños, and blue cheese, baked until crisp and golden.
Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.
A budget-friendly vegetarian Italian pasta sauce made with olives, capers, and tomatoes, served over al dente spaghetti.
A quick and easy oven-baked spaghetti dish made with bacon, olives, and tomatoes using simple storecupboard ingredients.
A layered white fish dish topped with ketchup, vegetables, cheese, and crunchy breadcrumbs, then baked until golden and opaque.
A thick, chewy focaccia-style pizza base topped with passata, fresh mozzarella, olives, and aromatic herbs baked until crisp.
Chicken thighs in a mild curry sauce with Chinese influences, featuring potatoes, carrots, chorizo, and coconut milk.
Toasted garlic bread served with smooth butterbean purée, savory olive tapenade, and a tangy chive yogurt dip.
A fresh vegetarian snack featuring smooth black olive tapenade served over golden-brown chargrilled ciabatta slices with lemon and herbs.
Blended black olive tapenade spread on toasted ciabatta, topped with oven-roasted cherry tomatoes and fresh basil garnish.
Blend olives, spinach, and garlic into a tapenade to spread on toast, served with a fresh orange and basil salad.
Blend potato, tuna, and herbs into patties, fry until golden, and serve with a fresh, spicy cucumber lime relish.
A quick smoked salmon and vegetable frittata served with a zesty red pepper dressing, Greek yoghurt, and crispy capers.
Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.
A wonderfully simple side salad featuring sun-blushed tomatoes, black olives, and crumbled feta cheese tossed in olive oil.
Pan-seared sea bass served over crushed potatoes with olives and a warm tomato, shallot, and caper sauce vierge.
Tender leg of lamb slow-cooked in red wine and herbs, served over a bed of savory puy lentils.
Grilled vegetables mixed with cooked couscous, citrus zest, juice, fresh herbs, olives, and toasted pine nuts for a vibrant dish.
Sauté lamb until brown, then simmer with garlic, peppers, olives, and beef stock for a quick and tender stew.
A quick vegetarian risotto made with brown rice, edamame beans, and Manchego cheese, finished with sun-blushed tomatoes and olives.
Black olives marinated in olive oil with garlic, orange zest, and chili flakes, finished with aromatic cumin seeds.
A fresh vegetarian salad combining sun-blushed tomatoes, black olives, and Manchego cheese tossed with a simple balsamic vinaigrette.
Roasted tomatoes are crushed and tossed with olive oil, fresh herbs, and olives for a quick, smoky pasta sauce.
A celebratory roast chicken cooked with vibrant peppers, leeks, and olives for an intensely flavoured, sunny Mediterranean dish.
A tiered bread featuring layers of olives, ham, cheese, and herbs inspired by Italian and Cypriot flavors.
A traditional French sourdough bread studded with black and green olives and aromatic oregano, baked until golden and crisp.
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
Seared tuna steaks served with a fresh vegetable salad, homemade tapenade, dressing, soft-boiled eggs, and fougasse bread.
Herb-coated chicken served alongside a vegetable ratatouille and a savory red wine and olive reduction sauce.
A fresh Little Gem lettuce salad served with homemade olive tapenade croûtons and a perfectly poached egg.
Pan-fried golden new potatoes tossed with fresh green beans and savory black olives for a simple vegetarian side dish.
Pan-seared brill fillet served with sautéed potatoes, olives, and a homemade black olive tapenade, garnished with tomatoes and lemon.
Short grain rice cooked with spices, then stuffed into vine leaves with olives, parsley, and feta cheese.
Expert baker Richard Bertinet shares a recipe for traditional French fougasse bread served with homemade chickpea purée, pesto, and tapenade.
Griddled sea bream and crispy fried squid served with a dressed chickpea salad and homemade saffron aioli.
A comforting potato-topped pie using leftover roast chicken, aromatic vegetables, white wine, and melted Gruyère cheese.
A simple Mediterranean appetizer featuring black and green olives marinated with fresh herbs, garlic, lemon, and extra virgin olive oil.
Sautéed chorizo paired with a creamy yogurt gribiche dip, melted Taleggio on toast, and hard-boiled egg slices.
A quick and savory Spanish-style stew featuring spicy chorizo, cherry tomatoes, butterbeans, and black olives simmered in red wine.
A quick Mediterranean-style stew featuring chorizo, cannellini beans, and fresh tomatoes, simmered with aromatic garlic and oregano.
A sophisticated sponge cake drizzled with raspberry vinegar, served with goat's milk ice cream and a unique olive-honey purée.
Steamed and seared rabbit loin wrapped in pancetta, served over Mediterranean-style couscous and topped with flash-fried calamari.
Deep-fried rice balls stuffed with sun-dried tomatoes and spring onions, served with a creamy olive and tomato tapenade.
Boil polenta with olives, set on a tray, griddle into squares, and top with sautéed garlic mushrooms and parmesan.
Homemade buckwheat blinis topped with a zesty horseradish tarragon cream, roasted red peppers, and savory black olives.
Roast a whole spice-coated chicken and serve with buttery lemon-olive potatoes, green salad, and Greek-style yoghurt.
Pan-seared haddock fillets baked in a rich tomato, wine, and olive sauce, served with sautéed potatoes and fresh tomatoes.
Pan-fried tilapia served over a refreshing salad of oranges, shaved fennel, olives, watercress, and a sweet tarragon dressing.
A classic homemade pizza with fresh dough, tomato topping, mozzarella, and aromatic herbs baked until crisp and bubbling.
A flavorful vegetable gratin featuring chard, tender new potatoes, and a savory Mediterranean olive paste topped with melted cheese.
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
A protein-packed flatbread feast featuring tuna, green beans, egg, and classic Niçoise flavors, perfect for picnics and packed lunches.
A slow-cooked wild boar stew with juniper berries and olives, perfect served over pappardelle with parmesan shavings.
Layered flavors of spice rub, harissa, and chermoula marinade elevate this hearty fish tagine with couscous and green beans.