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Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Crispy beer-battered lemon sole goujons served with homemade tartare sauce and fresh watercress garnish.
Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Rustic Italian handmade pork sausages seasoned with fennel and chilli, served with a smooth roasted pepper and anchovy sauce.
A traditional Neapolitan 'reinforcing' salad featuring pickled cauliflower, peppers, and onions served with cured meats and anchovies.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Preheat oven, wrap salmon and aromatics in puff pastry, brush with egg, and bake until golden brown.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
Pan-seared sirloin steaks served with a hearty chorizo and sweetcorn potato hash and a homemade herb-infused tartare sauce.
Squid stuffed with chorizo paste, pan-fried with buttery sage, served alongside crispy potatoes, peas, capers, and homemade garlic aioli.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Lightly spiced cured hake served over sautéed cavolo nero with a rich cream, butter, and clam pan sauce.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Turkey escalopes breaded and fried, topped with fried eggs, anchovies, and a buttery caper and parsley sauce.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Pan-fried lemon sole fillets served with buttery baked leeks, crispy deep-fried shrimp, capers, and a lemon parsley beurre noisette.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Breaded pork escalopes served with roasted red peppers, buttery caper and lemon sauce, and creamy cabbage-infused mashed potatoes.
A classic seafood pasta featuring blanched spaghetti, sautéed shellfish, seared sea bass, scallops, and roasted cherry tomatoes in wine sauce.
Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.
Pan-fried calf's liver served with sweet lemon zest confit, wilted garlic spinach, and a savory caper butter sauce.
Cured salmon served with homemade potato bread, soft-boiled eggs, and a rich herb and caper butter sauce.
Thin aubergine slices rolled with a flavorful tomato, onion, caper, and anchovy filling, topped with mozzarella and parmesan breadcrumbs.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Flavorful cod fillets topped with a spicy N'duja paste served alongside sautéed broccoli, sultanas, and pine nuts.
Slow-braised lamb breast served with a smooth Jerusalem artichoke purée, tender purple sprouting broccoli, and a creamy caper sauce.
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
Swordfish slices rolled with a savory breadcrumb and herb filling, served with a fresh blanched fennel and onion salsa.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.
Sole fillets wrapped in prosciutto, baked until tender, and served with a fragrant garlic and white wine bay leaf sauce.
Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.
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.
Handmade pasta served with a robust tomato sauce featuring mussels, anchovies, capers, and aromatic herbs for an authentic Italian meal.
Summery Mediterranean starter of stuffed baked sardines with breadcrumbs, olives, and citrus, ready in just twenty minutes.
Slow cooked lamb served with a rich lentil stew and a sharp, salty parsley salad dressing.
A delicious homemade vegetarian pizza topped with plum tomatoes, mozzarella cheese, capers, black olives, and fresh oregano.
Crispy beer-battered monkfish cheeks served with double-cooked fat chips and a homemade creamy tartare sauce.
Whole trout stuffed with tarragon and lemon, oven-baked and served with a vibrant, fresh watercress and herb salsa verde.
Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.
Crispy breaded chicken breasts served with a tangy caper and gherkin sauce and sautéed courgettes with cherry tomatoes.
Soft rainbow trout with crunchy brioche crumbs, toasted almonds, fresh French beans, and a nutty lemon-caper brown butter sauce.
Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.
Steamed and griddled vegetables served with grilled halloumi and home-smoked poached chicken breasts on a bed of fresh greens.
Poached chicken breasts served with a creamy tuna and anchovy sauce, accompanied by fresh rocket leaves and capers.
Handmade kale and ricotta tortellini served with crisp pan-fried turbot fillets and a zesty caper brown butter sauce.
Pan-fried Dover sole served with a nutty shrimp and herb butter sauce alongside buttery steamed asparagus.
Boil fresh fettuccine with purple sprouting broccoli and toss with a warm onion, garlic, anchovy, and herb dressing.
Crispy homemade fish nuggets served with a fresh, creamy herb and caper tartare sauce for dipping.
James Martin's traditional fish and chips featuring crisp beer batter, homemade mushy peas, and fresh tartare sauce.
Bright fresh gherkin and radish salad served with pan-fried brill fillets and a lettuce-based dressing.
Homemade potato gnocchi served in a creamy sauce with peas, fried sausagemeat, capers, and crispy golden breadcrumbs.
Crispy breaded fish strips deep-fried until golden, served with homemade tartare sauce, fresh lemon wedges, and a dressed green salad.
A delicate seafood starter featuring fresh mackerel tartare, grilled fillets, pickled shallots, and crisp golden-brown baguette croutons.
Simple sirloin steak served with herb salsa verde, garlic butter stuffed field mushrooms, and golden deep-fried chips.
Crispy breaded haddock strips served with golden homemade chips and a fresh, creamy herb-packed tartare sauce.
Fresh Dover sole fried until golden, served with a nutty brown butter sauce, capers, parsley, and succulent brown shrimps.
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.
Herb-stuffed trout seared and baked, served with nutty brown butter, toasted almonds, capers, and a fresh dressed salad.
Flaked kipper and mashed potato fishcakes served with homemade tartare sauce and a fresh, seasoned watercress salad.
Crispy deep-fried potato sausages stuffed with melting cheese, served alongside a fresh tomato, onion, and dressed leaf salad.
Golden brown pan-roasted potato topped with sardines, rocket pesto, and oven-roasted tomatoes for a generous, delicious meal.
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Pan-fry sea bass fillets and serve with boiled Jersey Royal potatoes and a fresh, puréed watercress salsa verde.
A comprehensive picnic spread featuring homemade piccalilli, boiled gammon, a creamy anchovy dip, pork pies, cheese, and fresh vegetables.
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Handmade potato gnocchi served with a creamy sausage and lemon sauce, garnished with charred radicchio and toasted breadcrumbs.
Pan-fried skate wings served with a nutty brown butter caper sauce and smooth, creamy olive oil mashed potatoes.
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Hand-minced beef patties stuffed with creamy Taleggio cheese, seasoned with capers and shallots, then griddled to perfection.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
A classic Mediterranean dip made from olives, capers, and anchovies, served either rough or smooth with bread and crudités.
Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.
A warm salad featuring roasted peppers, boiled potatoes, and melted Raclette cheese, topped with a homemade olive tapenade.
A warm salad featuring roasted peppers, new potatoes with rosemary and mustard, topped with melted Gruyere cheese and homemade tapenade.
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Crisp risotto balls filled with mozzarella paired with seared beef fillet carpaccio and a vibrant herb green sauce.
Pan-seared salmon fillets served with a warm, herb-infused olive oil and tomato sauce. A fresh and light summer dish.
Crispy trout fishcakes coated in sesame seeds, served with a tangy lime, caper, and Greek yoghurt dressing and fresh coriander.
A smooth kipper pâté served with a zesty beetroot salsa, savory caper dressing, and charred soda farl bruschetta.
Pan-seared skate wing basted in nutty brown butter with capers and olives, served alongside a fresh tomato herb salad.
Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.
Pan-seared scallops served with a dark miso caramel, mackerel tartare-filled kohlrabi discs, and citrusy pomelo pearls.
Chicken breasts are bashed flat, floured, fried, and finished with a white wine, caper, and garlic sauce.
Classic French-style fillet steak topped with melted spiced herb butter, served with fondant potatoes and glazed baby vegetables.