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A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Roast spiced chicken and vegetables served over fragrant rice made with homemade chicken stock, raisins, and citrus.
Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.
Beef burger stuffed with mozzarella cheese served alongside crispy deep-fried courgette matchsticks.
A simple vegetarian pasta dish featuring courgettes, peas, and creamy Wensleydale cheese, topped with fresh parsley.
A light vegetarian dish featuring blanched courgette ribbons tossed with halloumi, Peppadew peppers, olive oil, and fresh lemon juice.
Vegetables are roasted until soft, placed on toast, topped with mozzarella, and grilled until golden and bubbling.
A quick and aromatic vegetarian stew featuring sweet potatoes, courgettes, and warm spices simmered in a light tomato base.
Crispy pan-fried vegetable rosti served with sliced rump steak in a savory garlic, herb, and red wine reduction sauce.
A simple vegetarian soup made by sautéing courgette, garlic, and onion before simmering with potato in savory stock.
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
A fresh vegetarian salad featuring courgette ribbons and red onion tossed in dressing, topped with parsley and crumbled blue cheese.
Spice-rubbed salmon pan-seared and oven-baked, served with a fresh herb, onion, and courgette salsa.
Double-fried potato chips and milk-saturated courgette chips served alongside a perfectly seasoned griddled rump steak.
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
Stir-fried turmeric rice noodles served with prawn-filled yellow courgette rounds and a homemade sweet and spicy chilli sauce.
A quick takeaway-style stir-fry featuring golden chicken, fresh vegetables, and a homemade spicy tomato-based chilli sauce.
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Flavorful salmon fillets steamed in foil with courgette and tomatoes, served alongside fluffy white rice for a simple meal.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
A vegetable-packed pickle perfect for cold meats or cheese sandwiches, simmered to a firm consistency and stored in jars.
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Pan-seared sea bass fillets served with a creamy blended rocket, courgette, and anchovy sauce finished with white wine.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Gluten-free chickpea flatbreads served with your choice of roasted vegetables, garlic mushrooms, or avocado and smoked salmon.
A fresh vegetarian salad featuring young courgettes, chicory, tomatoes, and goats cheese tossed in a zesty mint and lemon dressing.
A quick beef stir-fry with marinated rump strips, fresh vegetables, and savory soy-seasoned egg fried rice.
An elegant, clear beef broth served with handmade pâté-filled tortellini and decorative vegetable spheres for a sophisticated starter.
Pan-seared beef steaks served with oven-roasted mediterranean vegetables and a fresh, spicy basil and olive oil pesto.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Homemade mini quiches featuring smoked bacon, mature cheddar, and diced courgette, served with a fresh dressed green salad.
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
An inexpensive vegetarian quiche featuring grated courgettes, broccoli florets, and cheddar cheese, perfect for summer suppers and using leftovers.
Fresh tagliatelle tossed with sautéed courgettes, thyme, and roasted langoustines, finished with a homemade infused langoustine oil and parmesan.
A creamy vegetable risotto featuring mascarpone and ricotta, topped with crispy battered courgette flowers and fresh basil oil.
Vegetarian main featuring potato and courgette patties, perfectly poached eggs, a creamy chive beurre blanc, and crispy battered courgette flowers.
Subtle seafood fillings stuffed into handmade pasta shapes, served with a rich crab sauce and wilted seasonal spring vegetables.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
Chicken breasts stuffed with creamy goats' cheese, served alongside griddled Mediterranean vegetables and tender boiled baby potatoes.
Pan-seared scallops and lobster meat layered with julienned vegetables, topped with a creamy mustard sauce and melted Gruyère cheese.
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Marinated lamb loin seared and served with griddled Mediterranean vegetables and a simple mint jelly dressing.
Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
A sophisticated summer dish featuring crispy pan-fried risotto cakes served with fresh tomato ragu and light courgette tempura.
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Handmade tagliatelle with beef bolognese served alongside ricotta-filled tortellini in a buttery courgette and garlic sauce with Parmesan.
Pan-seared peppered steak served with creamy brie potatoes, roasted courgettes, and fresh herb pesto.
Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.
A rustic loaf stuffed with poached salmon, watercress pesto, charred courgettes, red onions, and roasted peppers. Perfect for picnics.
Healthy pan-fried salmon served with a charred vegetable quinoa salad and a sweet and spicy ginger tamarind sauce.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Slow-roasted tender pork shoulder served with a charred vegetable bulgur wheat tabbouleh and a sweet apple-based BBQ sauce.
Crunchy deep-fried vegetables served with a zesty Japanese citrus dipping sauce, garnished with spring onions, chilli, and coriander cress.
A whole hollowed loaf stuffed with layered grilled vegetables, homemade pesto, and sliced cheese, perfect for picnics.
Marinated spicy chicken served alongside a thick, slow-cooked Mediterranean vegetable ragù with garlic, aubergine, courgette, and fresh herbs.
Thai-flavoured chicken thighs and chunky vegetables simmered in coconut milk, served with steamed basmati rice and hand-made fried flatbread.
Chicken and courgette chunks are threaded onto skewers, griddled, glazed with honey, and roasted until perfectly caramelized and cooked.
A fresh vegetarian salad featuring marinated courgette slices with tangy lemon, creamy gorgonzola cheese, and toasted sesame seeds.
A classic French dish of mussels steamed in a white wine sauce with sautéed Mediterranean vegetables and fresh herbs.
Roasted vegetables and penne pasta in a rich tomato sauce, finished with a crunchy cheesy breadcrumb topping.
Seared sesame-coated scallops served over fresh courgette ribbons with a bright lemon and sesame oil drizzle.
A classic vegetarian pasta dish featuring spicy tomato sauce, leek, courgette, and fresh basil served with spaghetti and parmesan.
Succulent steamed salmon served with tender courgette ribbons and a creamy white wine and dill sauce.
Crispy battered chicken and courgettes served with a spicy, simmered tomato and basil dipping sauce.
A fresh springtime omelette featuring courgettes, asparagus, and goats' cheese, finished with dill and lemon zest for vibrant flavour.
A rich tomato sauce with soft aubergine, courgette, and peppers, slow-cooked with fresh basil and garlic.
Colorful, fresh, and crunchy vegetable salad served on fried courgette rounds with a zesty Asian-style dressing and fried onions.
A moist, spiced American classic cake made with grated courgettes, pineapple, walnuts, and raisins in two loaf tins.
Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.
Healthy baked meatballs in a smooth vegetable-packed tomato sauce topped with melted cheese, perfect for kids and freezing.
Roasted aubergines served with spiced chickpeas, vegetables, and lemon-infused couscous, topped with crunchy nuts and cool yoghurt.
A family-friendly meaty Bolognese sauce featuring blended vegetables served over spaghetti with freshly grated Parmesan cheese and black pepper.
A healthy, oven-baked vegetable tagine with sweet potato, chickpeas, and apricots, perfect for freezing and full of Moroccan-inspired spice.
A delicious soufflé-style baked dish featuring grated courgette, bacon, and a savory yogurt and cheese topping.
Moist, nutritious muffins packed with grated vegetables and raisins, perfect for children's lunchboxes and healthy snacking.
Courgettes blanched in wine and vinegar, then layered with garlic and parsley and preserved in olive oil.
A quick vegetarian stew featuring kidney beans and plum tomatoes served with charred vegetables and homemade basil-infused oil.
Marinated beef strips seared on a griddle, served over stir-fried noodles with peppers, courgettes, sesame oil, and fresh coriander.
Pan-seared chicken stuffed with Manchego cheese served alongside roasted baby courgettes and a fresh zesty basil herb dressing.
Crispy baked courgette batons served with a rich homemade tomato marinara and a roasted garlic cream cheese dip.
Make three unique thin-crust pizzas from scratch featuring harissa sausage, goat's cheese chorizo, and feta hummus toppings.
Simply fried brill fillets served in a creamy cider and clam sauce with seasonal vegetables and fresh herbs.
Thin courgette ribbons topped with a fresh tomato, olive, and herb dressing. A quick, refreshing vegetarian appetizer or light meal.
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Grilled country bread topped with roasted peppers, pan-fried courgettes, aubergines, and melted goats' cheese infused with balsamic and basil.
A refined vegetable soup enriched with cream, butter, and fresh herbs, featuring finely diced seasonal vegetables and white wine.
Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.
Smoky grilled lamb and roasted vegetables wrapped in homemade flatbread with spicy harissa, rocket, and Mediterranean accents.
Boil pasta and sauté grated courgettes with anchovies, garlic, and chilli flakes for a flavorful, quick-coating sauce.
Seasonal roasted peppers, aubergine, and courgette layered with griddled halloumi and a zesty mint and grapefruit crème fraîche dressing.
Grilled vegetables mixed with cooked couscous, citrus zest, juice, fresh herbs, olives, and toasted pine nuts for a vibrant dish.
A delicate baked tomato stuffed with cheesy egg foam served alongside a fresh, herb-heavy grated courgette salad.
Sauté garlic, peppers, and tomatoes before simmering with salami, cannellini beans, and courgette. Finish with fresh parsley and seasoning.
Seared sea bass served over a crispy potato rosti with fresh sautéed vegetables and a warm herb-infused sauce vierge.