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Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 15 minutes.
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Homemade flatbread wraps filled with marinated jerk chicken strips and tangy pickled cabbage, carrots, and radishes.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Crispy deep-fried flour tortilla triangles served with a spicy, blended mixed bean and Peppadew pepper dip.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
A quick, budget-friendly vegetarian curry featuring paneer and potatoes simmered in a spiced tomato sauce, served over rice.
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
A creamy broccoli soup blended with fresh mint and cream, topped with crispy fried pancetta and mint garnish.
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Crispy deep-fried squid rings dredged in a seasoned flour mix and served with a fresh wedge of lime.
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
A fresh vegetarian salad featuring cubed feta cheese, cherry tomatoes, and rocket tossed in a simple garlic-infused olive oil dressing.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
Crispy golden sweetcorn fritters served with a fresh tomato, onion, and lime salsa.
Succulent prawns and linguine tossed in a rich homemade seafood stock with fresh tomatoes, garlic, and bright lemon juice.
Toasted country-style bread topped with a savory mixture of sautéed onions, garlic, tomatoes, and fresh basil leaves.
A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Pan-fried duck breast glazed with honey, soy, and plum, served with fresh lettuce and tender boiled potatoes.
Crispy beer-battered haddock served with seasoned mushy peas, golden sweet potato chips, and a homemade herbed tartare sauce.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Savory pancakes filled with tender boiled potatoes and melted Camembert cheese, garnished with fresh parsley for a satisfying vegetarian meal.
A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.
Crispy battered herbs served with pan-fried sea trout and a zesty sesame soy dipping sauce.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Quorn marinated in honey and soy, stir-fried with peppers and spinach, then topped with a crisp Wensleydale cheese curl.
Succulent lamb mince mixed with spices, grilled on rosemary stalks, and served with a refreshing minty Greek yoghurt dip.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
A vibrant pasta dish featuring mussels, a warm turmeric cream sauce, and a fresh herb pesto drizzle.
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
Succulent paprika-spiced prawns served over a refreshing linguine salad featuring roasted Romano peppers, fresh coriander, lemon, and chilli.
Chicken breast stuffed with olives, tomato, and basil, wrapped in prosciutto, pan-fried, and served with tomato sauce and parsley purée.
Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
Tender samphire blanched in boiling water and tossed with creamy butter, seasoned simply with salt and black pepper.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Seared sirloin served with turmeric potato slices, a smooth pea purée, and a glossy red wine reduction sauce.
Pan-fried haddock served with boiled sweet potatoes, peas, and a spicy lemon parsley butter sauce.
Pan-seared steak served with a gooey Brie-filled potato rosti and blanched green beans for a decadent single-serving meal.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
Slow-cooked beef braised in red wine and stock, served with a traditional Irish spring green and onion potato mash.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Whisk flour, eggs, and milk into a smooth batter, chill, then bake in smoking hot fat until golden and risen.
A rich baked macaroni pasta dish featuring sautéed artichoke hearts, crispy bacon, and a smooth, creamy three-cheese sauce topping.
Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
A Scandinavian-inspired fish pie featuring tuna, pasta, and caraway seeds topped with crisp breadcrumbs and anchovies.
A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.