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Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
A refreshing non-alcoholic tomato cocktail blended with citrus, spice, and spring onions, then garnished with fresh chives.
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
A fresh vegetarian layered stack featuring sliced pear, orange zest, lemon verbena infused cream cheese, and sliced tomatoes.
A refined parcel of prosciutto filled with cream cheese, pear, and tomato, served with a vibrant herb and tomato dressing.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Fun potato skins filled with cheesy mash and decorated with vegetables to look like little mice.
A festive platter of spiced sirloin and roasted vegetables served with garlic dressing and crispy sesame prawn toasts.
Wild mushrooms and garlic sautéed then encased in crispy filo pastry parcels and baked until golden brown.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Hearty beef braised in Guinness, served with light suet dumplings cooked in beef stock and smooth, buttery mashed potatoes.
Chicken breasts stuffed with homemade garlic herb butter, breaded with parmesan crumbs, and deep-fried until golden and crispy.
A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.
A fluffy crab soufflé made with béchamel, cream, and egg whites, finished under the grill for a golden top.
Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
Crispy bacon, shallots, and tomatoes mixed with honey mustard and herbs, served warm over halved avocados for an easy appetiser.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Creamy scrambled eggs gently cooked with smoked trout and fresh chives for a luxurious, quick breakfast or lunch.
Marinate chicken wings in a zesty, spiced honey and soy mixture before grilling until golden brown and thoroughly cooked.
A nutritious vegetarian cauliflower and potato curry flavored with mild spices, finished with fresh herbs and a splash of milk.
A flavorful pork patty combined with apple, sage, and cheddar, served alongside golden pan-fried potato chips.
Flattened pork tenderloin with an apple and cheese crust, served alongside crispy crackling and homemade sweetened apple sauce.
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
Chicken livers blended with cream and eggs, then oven-baked in a bain-marie until smooth and perfectly cooked.
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
Sausage meat mixed with cheddar and spices, served on slow-roasted field mushrooms with a fried egg topper.
A simple vegetarian soup made by sautéing courgette, garlic, and onion before simmering with potato in savory stock.
Succulent spiced lamb roasted to perfection, served alongside crispy deep-fried curried potato patties and fresh chives.
Pan-seared fillet steak served with a creamy horseradish sauce divided into plain and chive-infused variations.
A light vegetarian salad combining crumbled feta cheese, diced beef tomato, raisins, and fresh herbs with a simple vinaigrette.
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
A simple and creamy vegetarian soup made by simmering potatoes and leeks in a rich cream and milk base.
Thinly sliced salmon marinated in lemon and dill, served atop a vibrant, citrus-dressed fresh herb salad.
Lightly spiced cured hake served over sautéed cavolo nero with a rich cream, butter, and clam pan sauce.
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
A creamy potato salad made with homemade mayonnaise, fresh chives, and topped with flavorful roasted peppers.
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
A classic smoked trout pâté blended with cream cheese and horseradish, served with a fresh chive dressing and sourdough.
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
Blended boar meat shaped into balls, fried until golden, and served with a zesty onion and soy dipping sauce.
Vegetarian mushrooms sautéed in butter, stuffed with tangy blue cheese and breadcrumbs, served with a homemade garlic and mustard aioli.
A quick stir-fry featuring lamb chump chop, honey, soy sauce, and sesame, seasoned with chilli and garnished with chives.
A chilled vegetarian soup made by sautéing sweet potato, leeks, and onions, simmered in stock and finished with double cream.
A fresh seafood salad featuring corn, cherry tomatoes, and crabmeat, served with a rich, velvety homemade chive mayonnaise.
A fresh vegetarian salad featuring kidney beans, tangy blue cheese, and homemade croutons on a bed of sliced tomatoes.
Succulent lamb leg steak topped with a crunchy walnut herb crust, served alongside roasted, sliced baby potatoes.
Boiled heritage beetroot wedges and pan-fried wild boar fillets seasoned with cumin seeds, butter, and fresh chives.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Crispy skin salmon served over a creamy, curried mussel sauce with diced vegetables and fresh chives.
A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.
Seared scallops served with crab mayonnaise, cucumber ribbons, and a vanilla-lime dressing for a sophisticated and flavorful seafood dish.
Whisk batter, fry thin pancakes, and cool. Spread with crème fraîche, chives, and smoked salmon then roll and slice.
Scallops steamed in shells with a spicy black bean sauce and vermicelli noodles for a light, authentic Chinese dish.
Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
A rich, creamy seafood soup featuring bacon, firm white fish, and mixed shellfish simmered with potatoes and fresh herbs.
A light, fluffy soufflé omelette made with cheddar, parmesan, and gruyère cheese, finished under the grill until golden.
A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
A creamy onion soup made with cider, potatoes, and chicken stock, topped with a flavorful Stilton herb butter.
A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.
A spicy chicken stew featuring fiery 'nduja sausage paste served over smooth olive oil mashed potatoes.
Roasted sweet potato wedges topped with savory spiced minced beef and a refreshing garlic mint yogurt dip.
A creamy potato salad featuring crispy bacon, boiled eggs, cucumber, and a zesty lemon-dill dressing.
Cheesy wholemeal seeded biscuits served with a homemade red onion and caraway chutney, perfect for snacking or cheese boards.
Seared smoked salmon steaks served alongside rich, herb-infused scrambled eggs and a sweet, zesty blanched lemon purée.
Indulgent soufflés featuring crispy bacon and melted Gruyère cheese, served on a base of seasoned, reduced double cream.
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
A creamy mussel soup infused with white wine, curry spices, and fresh spinach, served with chives and crusty bread.
A creamy mussel soup infused with wine and curry, served alongside crispy double-fried homemade potato chips and fresh spinach.
Succulent chargrilled lamb's liver served on a fresh, zesty carrot salad dressed with orange and chives.
Sautéed corn kernels seasoned with cayenne and chives, served atop a fresh, zesty herb salad dressed with lemon and oil.
Seared bacon-wrapped lamb's liver served over a zesty shredded carrot salad with orange and chive dressing.
Sauté onions and garlic, simmer with peas, spinach, and stock, then blend until smooth and garnish with fresh chives.
A quick vegetarian frittata made with fresh tagliolini, beaten eggs, and a variety of fresh aromatic herbs.
Chicken breast coated in crushed poppadums and breadcrumbs, fried and baked, served over coriander-flecked turmeric rice with Tabasco.
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Golden-brown chicken breast simmered in a fresh tomato, chilli, and herb sauce, finished with lime juice and fresh chives.
Flattened chicken breast stuffed with basil and goats' cheese, served with balsamic pan-roasted tomatoes and fresh chive garnish.
Warm boiled potato cubes marinated in a zesty herb vinaigrette featuring olive oil, mustard, and fresh chives.
Whisk oil, vinegar, and mustard with chives then toss in warm cooked new potatoes for a simple vegetarian side.
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.