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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.
A light no-bake cheesecake made by blending tofu, coconut cream, and citrus, then chilled on a buttery biscuit base.
Blend gold and coconut rums with coconut cream, pineapple juice, and fresh pineapple chunks until smooth and garnish to serve.
A creamy vegetarian soup made with sweet potato, coconut milk, and aromatic spices, blended until smooth and garnished with spinach.
Brioche slices soaked in a coconut and double cream egg mixture, then fried in butter until golden and dusted.
A Caribbean-themed twist on trifle featuring mango jam, coconut custard, rum-soaked sponge fingers, pineapple, kiwi, and handmade wafer rolls.
Two layers of passion fruit and coconut cake sandwiched with coconut and lime buttercream, soaked in a zesty citrus syrup.
A dramatic tropical dessert featuring homemade mango-coconut ice cream wrapped in a decorative pineapple-jam-lined joconde sponge roll.
A traditional Indonesian salad featuring cooked and raw vegetables served with a rich, warm coconut and peanut dipping sauce.
A thick, rich South-East Asian beef curry served with homemade spiced mango chutney and steamed sticky rice.
Aussie-style festive barbecue featuring coconut marinated prawns and spicy chicken tikka skewers served with a fresh tomato and herb dip.
Indulgent mango tarte tatins served with homemade coconut sorbet and spicy, delicate chilli caramel discs.
Flavorful mussels cooked in an Asian-style sauce featuring lemongrass, ginger, and coconut, served with charred sourdough bread.
Seared sirloin steaks served with a rich, reduced rendang spice sauce and a fresh, crunchy dressed Asian slaw.
Pan-seared chicken breasts roasted and served over a fragrant coconut curry sauce with potatoes, peas, almonds, and fresh coriander.
Baguette slices soaked in spiced coconut cream, fried golden, and topped with honey-chili caramelised griddled mango.
Succulent beef slow-cooked in aromatic spices and coconut, served with a zesty herb salad and steamed sticky rice.
A fragrant Thai-style prawn and squash curry served over noodles with crispy garlic, shallot, and chilli garnish.
A quick, creamy prawn curry blended with spices and coconut cream, ready in minutes and served with rice.
A decorative dairy-free dessert featuring layers of chocolate and strawberry mousse ice cream wrapped in a light fatless sponge.
Succulent crab stir-fried in a fragrant coconut and chilli sauce, balanced with lime, palm sugar, and fresh Thai basil.
A fragrant Thai chicken curry with sweet potato, coconut cream, and spices, topped with a crisp lattice shortcrust pastry.
A fragrant Thai-style soup featuring coconut cream, king prawns, and spicy chilli flakes, garnished with fresh coriander leaves.
Pan-fried king prawns coated in an arrowroot batter served with a blended spicy mango and coconut dipping sauce.
A stunning Thai-inspired curry using white fish fillets, coconut cream, and fragrant lemongrass, finished with crisp fried shallots and herbs.
Spiced baby chickens roasted with a coconut cream glaze, served alongside a vibrant, zesty fruit and vegetable rojak salad.