A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
A fragrant, slightly sweet lentil dish made with chana dal, aromatic spices, and toasted coconut flakes.
A fragrant chicken curry featuring golden-brown poultry simmered with aromatic spices, served with rice and flavorful garnishes.
A fragrant seafood dish featuring lobster meat glazed in butter, served with a spiced toasted coconut and tamarind sauce.
Indian spiced water buffalo steaks marinated in toasted spices and served with a coconut milk and shallot curry sauce.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
A quick vegetarian pudding made by simmering basmati rice in cream and coconut milk until tender and creamy.
A fragrant Thai-inspired soup featuring lemongrass, coconut milk, and sea bass aromatics, finished with tenderstem broccoli and fresh lime.
Gooey and chewy fruit-filled honey flapjacks that are simple to make and perfect for baking with children.
Thin coconut milk pancakes filled with a sweet mixture of grated coconut, jaggery, and spices, served with vanilla ice cream.
A beautiful fresh green chutney that is fragrant and cooling, made by blending coconut, herbs, and spices into paste.
Flavorful Keralan-style crab sautéed with coconut and spices, served alongside a creamy egg and lettuce salad with homemade mayonnaise.
Spiced grey mullet wrapped in banana leaves, baked and served with a vibrant hard-boiled egg and roasted peanut salad.
Moreish coconut taste bombs prepared by heating ingredients in a saucepan before baking into golden-brown domes.
Seared aged sirloin steaks served with a vibrant Thai-inspired salad, aromatic dressing, and crunchy toasted hazelnuts.
Luxurious giant prawns grilled with spicy coconut and mango curry, served with a fresh mint and baby spinach salad.
An easy curry using ready-made paste, coconut milk, and fresh herbs served over buttery steamed basmati rice.
Crisp coriander crusted tuna steak served with a zingy red cabbage salad and a fresh coconut coriander pesto.
A light fish curry featuring a coconut and mango sauce, served with aromatic pilau rice and homemade coriander flatbreads.
Indian spiced yogurt marinated chicken served with a zestful coconut, lime, and coriander leaf salad.
A fragrant lobster curry featuring a homemade spice paste, served with slow-cooked ginger chutney and creamy coconut sticky rice.
A quick and easy seafood curry with lobster, coconut milk, and aromatic spices. Serve alongside fragrant pilau rice.
Rich, buttery lobster simmered in a spiced coconut milk sauce, served with homemade golden-brown crispy chips.
Grilled lamb chops served with a homemade sweet chilli jam and a refreshing, zesty Thai lamb belly salad.
A fragrant South Indian stir-fry of tiger prawns, curry leaves, and spices, served with steamed rice and lime.
A fragrant tropical prawn curry featuring homemade spice paste, tamarind stock, and fresh handmade flatbreads brushed with ghee.
Exotic meringues poached in coconut milk and cream, served with mango custard, toasted coconut, and spun caramel.
Seared salmon paired with a homemade spicy chilli jam and a refreshing herb-infused green bean and coconut salad.
A creamy passion fruit dessert topped with fruit jelly, served alongside homemade coconut, pistachio, and cherry biscotti.
A tropical twist on a traditional tarte tatin featuring pineapple, coconut liqueur sauce, and homemade flaky puff pastry.
Red snapper fillets steamed in foil with lemongrass and lime, served alongside a fresh zesty mitzuna and coconut salad.
Spiced salmon fillets grilled with vindaloo paste, served over fragrant coconut and peanut rice with a creamy coconut sauce.
A luxurious seafood curry featuring a homemade spice paste, tamarind stock, and perfectly seared scallops and lobster with steamed rice.
Seared sirloin steaks served with a rich, reduced rendang spice sauce and a fresh, crunchy dressed Asian slaw.
Seared tuna steaks served with a zesty coconut chilli chutney and a crunchy, herb-filled cabbage salad in banana leaves.
Marinated sea bass fillets served over a vibrant rice noodle salad with coconut, holy basil, and a passion fruit dressing.
A dainty, gluten-free treat made by mixing egg whites, sugar, coconut, and lime, then baking until lightly golden.
Chicken thighs poached in coconut milk, griddled, and tossed with fresh vegetables, herbs, and a zesty coconut lime dressing.
Layered filo pastry with almonds and coconut, baked until crisp and served with a syrupy orange and cherry glaze.
A quick microwave sponge cake made with golden syrup and coconut, served with fresh orange slices and double cream.
A quick vegetarian dessert featuring a blended coconut and cocoa sponge cake served with drizzled double cream.
A flavorful bean curry featuring gungo beans and coconut, topped with crispy, spice-battered fried chicken strips.
A vibrant Thai-inspired dish featuring marinated griddled chicken over a fresh spinach curry paste topped with crunchy deep-fried carrots.
Marinated lamb rump served over coconut-infused rice and black beans, seasoned with Scotch bonnet, thyme, and Jamaican stout sauce.
An easy, exotic coconut ice cream made with fresh coconut, cream, and a hint of mint and vodka.
A traditional Caribbean side dish made by simmering black-eyed beans with coconut milk, thyme, and long-grain rice.
Pan-fried bream fillets served with crispy plantain fritters, a rich coconut reduction sauce, and wilted nutmeg-seasoned spinach.
A fragrant broth made by sautéing prawn shells and aromatics, simmered with coconut and served over rice and spinach.
Fragrant basmati rice simmered in coconut milk and spices, topped with sweet caramelised onions, crunchy pine nuts, and fresh chives.
Butterflied prawns marinated in ginger and lime, chargrilled, then tossed with coconut and spinach, topped with sweet caramelised onions.
A delicious vegetarian curry from India's west coast featuring blackeye beans, toasted spices, and ginger.
A quick vegetarian dessert featuring softened apples in custard topped with a crunchy, pan-toasted oat and pecan crumble.
Crispy coconut-crusted pollack strips deep-fried until golden and served with a tangy, sweet garlic and ginger tamarind dipping sauce.
Whole red snapper steamed in banana leaves with lemongrass and ginger, served alongside a toasted coconut and pineapple salsa.
Chewy vegetarian flapjacks packed with dried mango, sour cherries, and coconut, baked until a beautiful deep golden-brown.
A light vegetarian meringue roll filled with citrus honey cream and fresh raspberries, topped with toasted coconut or almonds.
A traditional Indonesian dessert made with black glutinous rice, palm sugar, and aromatic coconut milk.
A simple one-pot vegetarian curry with aubergine, cauliflower, and okra simmered in a coconut and vegetable stock base.
Dried apricots stuffed with a sweet coconut, prune, and cinnamon mixture, finished with crunchy almonds and chopped pistachios.
An impressive vegetarian dessert featuring pine-infused custard, vibrant blood orange curd, and crisp coconut tuille biscuits.
Grilled spiced mackerel served over a creamy yoghurt sauce with a vibrant, coconut-infused sautéed spinach side dish.
Seared goose breast slices tossed with aromatic spices, coconut, and curry leaves, served alongside homemade flaky layered parathas.