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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
A satisfying main course salad featuring air-dried beef, fried bread croutons, boiled eggs, and a simple garlic dressing.
A versatile Italian seafood stew featuring mixed fish and shellfish simmered in a rich tomato, wine, and fennel sauce.
Grilled bread topped with sliced tomatoes, melted Dolcelatte cheese, and Worcestershire sauce, served with quick-pickled shredded red cabbage.
A creamy vegetarian dip made with cream cheese, mustard, and passata, served with toasted bread and fresh spring onions.
A simple vegetarian soup made by simmering spinach with stock, cream, and nutmeg before blending until smooth.
Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Toasted bread spread with yeast extract and topped with melted cheddar cheese slices under a hot grill.
A fresh spinach salad featuring pears and sautéed croûtons, topped with a creamy blended Brie and pear dressing.
Poach trout fillet, flake into a bowl, mix with cream cheese, mustard, and dill, then chill and serve with toast.
Premium pork sausages braised in a rich red wine sauce, served inside a piped border of golden-brown apple-infused Duchess potatoes.
Flaked mackerel mixed with cream cheese on toast, topped with spring onions and a homemade savory black olive tapenade.
A comforting bean stew featuring softened leeks, rosemary-infused borlotti beans, and a topping of crisp, golden garlic breadcrumbs.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
Handmade spring onion flatbreads wrapped around spiced tuna patties and a savory crushed black olive paste.
A rich, creamy soup made by sweating shallots, simmering cauliflower in stock, and blending with Stilton cheese and cream.
A spicy Indian-inspired Welsh rarebit featuring a thick, bubbly cheese topping with green chillies, garlic, and fresh coriander.
A warm salad featuring crispy bacon, sautéed apples, and golden bread chunks tossed with herbs and a simple vinaigrette.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
A slow-cooked springtime lamb stew with peas, potatoes, and tomatoes, served with bread to mop up the flavorful sauce.
Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
Succulent rabbit pieces pan-fried with garlic and rosemary, served alongside garlic-rubbed toasted crusty bread bruschetta.
Seared salmon fillets simmered with mussels, cockles, lemon, and chilli, served alongside a dressed radicchio and spinach salad.
A simple, tasty soup using up less-than-perfect vegetables. Chop vegetables, simmer until tender, wilt salad greens, and blend until smooth.
A classic dessert featuring spiced sautéed apples encased in buttery golden bread, served with a rich, silky homemade crème anglaise.
A fresh salad featuring crispy bacon, creamy avocado, and homemade croutons tossed in a simple lemon and garlic dressing.
A luxurious French onion soup enriched with brandy and red wine, topped with melted Gruyère cheese on toasted bread slices.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
A quick meal featuring scrambled eggs with sautéed peppers and onions, served on crusty bread with pan-fried ham.
Fresh kippers steeped in boiling water and served with a zesty apple, cider, and lime infused herb butter.
Grilled lamb cutlets served with a crispy blended crust of toasted bread, fresh herbs, and savory parmesan cheese.
Thick bread fried with parsley, topped with sautéed onions and mushrooms in a rich, simmering white wine mustard cream sauce.
Buttery bread pockets filled with spiced rhubarb, served with zest-infused custard and a decorative spun sugar ball.
A quick, healthy seafood stew featuring lobster, white fish, and mussels cooked in a fennel and white wine base.
Flavor flattened chicken with lemon and maple syrup, then roast and serve alongside a fresh, homemade Caesar salad.
A sophisticated seafood platter featuring roasted garlic Caesar salad, warm creamy anchovade dip with radishes, and spicy deep-fried anchovies.
A warm spinach salad with golden croutons, melted pecorino cheese, and a fresh homemade basil pesto dressing.
Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.
Baked blue cheese infused with garlic, thyme, and honey, served alongside crunchy olive oil griddled bread for dipping.
Buttery bread triangles coated in lemon curd and vanilla custard, pan-fried until golden, then caramelized and served with redcurrant cream.
Brie baked in a parchment parcel with pear and thyme, topped with a sweet and spicy buttery pear dressing.
Pan-seared fillet steak topped with a blue cheese herb crust, served over buttery parsley potatoes with a red wine sauce.
Baked firm tofu slices glazed with honey, lime, and garlic, topped with peanuts and served with toasted bread.
Crispy pancetta and onion sauce with lentils and tomatoes, topped with homemade pork meatballs and fresh basil leaves.
A creamy vegetarian soup made with frozen peas, fresh mint, and double cream, served with crisp olive oil chargrilled toast.
Pan-seared beef fillet served alongside a vibrant bean and radicchio salad with walnut dressing and crispy rosemary croutons.
A warm spinach salad with crispy bacon, toasted croutons, and a creamy blue cheese sauce topped with a poached egg.
Grilled bread rubbed with garlic and topped with yellow peppers, mozzarella, tomatoes, and fresh basil.
Healthy baked meatballs in a smooth vegetable-packed tomato sauce topped with melted cheese, perfect for kids and freezing.
A rustic bread loaf layered with cheese, salami, and ham, then pressed and chilled for a perfect picnic treat.
Healthy oven-baked fish fingers coated in breadcrumbs and polenta, served with fresh lemon and your choice of vegetables.
A layered white fish dish topped with ketchup, vegetables, cheese, and crunchy breadcrumbs, then baked until golden and opaque.
Quick, potato-free fishcakes using tinned salmon, parsley, and breadcrumbs. Baked until golden-brown and served with green beans.
White fish topped with a creamy cheese sauce, peas, tomatoes, and crispy croutons, سپس baked until golden and cooked through.
Toasted garlic bread served with smooth butterbean purée, savory olive tapenade, and a tangy chive yogurt dip.
Thick bread topped with a savory blue cheese mixture, grilled until golden and served with a tangy fruit chutney.
Toasted rustic bread topped with a rich cheddar cream sauce and served with a tangy tomato and pickled walnut chutney.
Pan-seared lamb with a spicy citrus crust served alongside creamy turmeric basmati rice and a fresh herb-infused chilli oil.
Seared sirloin steak and griddled onions on toasted bread, topped with a rich white wine and Stilton cream sauce.
A light plaice and dill mousse baked in a bain-marie, served with a reduced orange cream sauce.
Crispy oiled toast topped with pan-fried Portobello mushrooms and a creamy spinach and Wensleydale cheese pesto.
A rich seafood pasta featuring homemade prawn stock, cream, and fresh herbs finished with king prawns and spaghetti.
Blend olives, spinach, and garlic into a tapenade to spread on toast, served with a fresh orange and basil salad.
Traditional savory pastries filled with a mixture of roast beef, onions, and gravy, then baked until golden-brown.
A quick and easy meal featuring chorizo, chickpeas, and tinned tomatoes served on hot toast with fresh herbs.
Succulent bratwurst sausages served with a rich, creamy cheddar cheese and grappa fondue for dipping with crusty bread.
Garlicky mussel stew featuring homemade aioli, saffron broth, and tender vegetables, served over stale bread to soak up the juices.
Smooth prawn paste spread on bread, shallow fried until golden, and served with fresh walnut coriander pesto and dressed chicory.
A quick and fresh vegetarian appetizer made by mixing goats' cheese with oil and herbs to spread on bread.
A delicious Caesar-style salad featuring griddled king prawns, crispy lardons, homemade croutons, and a zesty lemon-anchovy dressing.
A classic seafood broth served with homemade aioli and grilled bread, featuring monkfish, shellfish, squid, and aromatic Mediterranean flavors.
Cleaned mussels steamed in a white wine, garlic, and shallot broth, finished with fresh parsley and served with bread.
Tasty vegetarian burgers made with veggie mince and sweet potato, served with a fresh cherry tomato and basil salsa.
Mini bread-crust pies filled with tomato, tuna, mozzarella, and basil, then baked until golden. Perfect rainy-day recipe for kids.
A festive lamb and sweet potato broth served with grilled Stilton-topped bread cubes.
A classic French soup featuring softened onions simmered in wine and stock, topped with grilled cheesy mustard croutons.
Toasted bread topped with flaked smoked mackerel, double cream, parmesan, chives, and horseradish, then grilled until bubbling and brown.
A classic British dessert featuring a crisp sweet pastry shell filled with a rich, lemony golden syrup and breadcrumb mixture.
Pan-fried sugared bread topped with brandy-poached rhubarb and ice cream, finished with piped, blowtorched meringue and spiced notes.
Pan-fried lamb kidneys served with a creamy Dijon mustard and chive sauce on a slice of toasted bread.
Succulent beef fillet with a cheesy herb crust served alongside a warm, buttery savoy cabbage and tomato salad.
A simple and warm dish featuring melted Reblochon cheese speared with rosemary, served with oil-brushed griddled bread.
A quick and creamy chickpea dip blended with garlic and olive oil, served with bread and fresh vegetables.
Griddled bread topped with melted ewes' milk cheese, flaked hot-smoked trout, and fresh parsley garnish.
Sautéed potatoes and monkfish served with a reduced red wine sauce, herb salsa verde, and topped with Camembert cheese.
Toasted bread topped with cherry tomatoes, goats' cheese, rocket, and basil, then baked until golden and melted.
Succulent lobster meat topped with a light, airy champagne soufflé, baked until golden and served with fresh herbs.
Whisk a homemade garlic mayonnaise to spread on bread, then layer with turkey slices and fresh parsley for serving.
Toasted crusty bread topped with a savory mixture of Wensleydale cheese, mustard, and egg yolks, grilled until bubbling.
A simple starter of crab on toast with a tangy mix of kiwi, shallot, lime, and cucumber.