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.
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.
Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.
Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.
Cured salmon fillets flavored with dill, sugar, and spices, served with a homemade sweet mustard and dill emulsion sauce.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
A refreshing chilled salad featuring diced cucumber, savory anchovies, fresh herbs, and a light garlic oil dressing.
A quick vegetarian stir-fry featuring tender broccoli, fresh ginger, and basmati rice finished with fragrant fresh dill.
Flour-dredged turbot fillets griddled until golden, served with a creamy lemon, butter, and fresh dill reduction sauce.
Flattened chicken breast grilled alongside blanched and charred purple sprouting broccoli, finished with fresh lemon juice and fragrant herbs.
Tender sautéed leeks drizzled with a mustard and white wine vinaigrette, finished with fresh dill.
Thinly sliced salmon marinated in lemon and dill, served atop a vibrant, citrus-dressed fresh herb salad.
Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.
An elegant mussel dish featuring English sparkling wine, fennel, and a creamy reduction sauce finished with fresh herbs.
Grilled mustard-coated chicken served over a fresh black-eyed bean salad with chilli, dill, and banana.
Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Poach trout fillet, flake into a bowl, mix with cream cheese, mustard, and dill, then chill and serve with toast.
A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.
Spiced roasted pork fillet served alongside a bell pepper stuffed with aromatic turmeric rice and crunchy cashews.
Thinly sliced chilled sea bass served with a warm, reduced ginger, onion, and chilli soy dressing.
Flavorful smoked eel cakes served with a zesty herb, mustard, and horseradish dipping sauce and fresh pea shoots.
A classic smoked trout pâté blended with cream cheese and horseradish, served with a fresh chive dressing and sourdough.
A fresh spinach salad with sliced onions, peppers, and dill, tossed in a zesty wholegrain mustard and herb dressing.
Haddock fillet topped with a Stilton and herb crust, baked until golden, and served with a lemon butter sauce.
A quick vegetarian soup featuring sautéed onions, garlic, sweet potato, and stock, finished with salty olives and peppery rocket.
A fragrant vegetarian soup with sweetcorn, lemongrass, and cream, served with tender egg noodles for a quick meal.
Flaked mackerel mixed with cream cheese on toast, topped with spring onions and a homemade savory black olive tapenade.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Succulent lamb kebabs and creamy malai chicken tikka served in homemade naan with fresh salad, raita, and flavorful chutneys.
Crispy self-battered squid strips deep-fried until golden and served with a zesty herb-infused mayonnaise.
Soft, creamy scrambled eggs combined with smoky salmon served inside lightly toasted brioche buns with fresh dill garnish.
Langoustines marinated with herbs and ginger, then uniquely steamed using apple vapor from an espresso machine dresser with edible flowers.
A stunning, simple seafood platter featuring salmon pâté, roasted garlic mayonnaise, lemony prawns, and elegant smoked salmon or caviar blinis.
Cured salmon fillets paired with a sharp wasabi dressing, cucumber salad, and caramelised focaccia croutons for a sophisticated appetizer.
Savoury vegetable-themed canapés featuring choux pastry tomatoes, pastry carrots with hummus, and cheesy cauliflower scones with herbed purée.
A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.
A creamy potato salad featuring crispy bacon, boiled eggs, cucumber, and a zesty lemon-dill dressing.
Crispy fried filo pastry parcels filled with salmon, anchovies, and dill, served with a fresh watercress, rocket, and avocado salad.
Sautéed corn kernels seasoned with cayenne and chives, served atop a fresh, zesty herb salad dressed with lemon and oil.
A quick seafood pasta featuring mussels sautéed with garlic, shallots, white wine, and fresh herbs tossed with spaghetti.
A quick vegetarian frittata made with fresh tagliolini, beaten eggs, and a variety of fresh aromatic herbs.
Cure salmon fillets in a mixture of dill, salt, sugar, and pepper before serving with a creamy mustard dressing.
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
Grilled sardines nailed to wooden planks served with a fresh cucumber, herb, and lime salsa.
Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Luxury salmon and smoked haddock patties served with wilted rainbow chard and a rich, buttery chive infused white wine sauce.
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.
Salmon marinated in dill and sugar, thinly sliced and served with a fresh herb salad and homemade mustard mayonnaise.
Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.
Crispy breaded haddock strips served with golden homemade chips and a fresh, creamy herb-packed tartare sauce.
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.
Rich oily mackerel fillets served with tangy homemade rhubarb chutney and a fresh citrus chicory salad.
A warming blend of mussels, sweetcorn, and cream topped with a fresh tomato and dill focaccia garnish.
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Pan fried salmon slices served with a warm, herb-infused tomato and courgette sauce vierge for a quick dinner.
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
Pan-seared pepper-crusted monkfish medallions served with a creamy mustard and dill sauce, perfect with bubble and squeak.
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Succulent sea bass roasted atop layers of sliced sweet potato, tomatoes, and aromatic herbs for a flavorful Mediterranean-style meal.
Pan-fried cod topped with a cheesy spinach crust, served with a refreshing fennel salad and a creamy white wine sauce.
Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.
Cured salmon fillet flavored with dill and spices, served alongside a homemade sparkling champagne and juniper mustard sauce.
Luxury mackerel stuffed with salmon mousse and scallops, wrapped in homemade puff pastry, served with a honey-dressed green salad.
Pan-fried cod served with a rich shellfish and herb sauce alongside tender sautéed courgettes and fresh thyme.
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
Spanish-inspired salt cod and potato croquettes served with sautéed baby squid, brown shrimps, lime, and fresh dill.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Breaded veal chops pan-seared and oven-roasted, served with homemade herb spätzle and a silky red wine reduction sauce.
Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.
A light vegetarian salad featuring boiled new potatoes tossed in a tangy Dijon mustard and fresh dill dressing.
A whole salmon poached with aromatics, chilled, and decorated with cucumber scales, served with lemon-dill and rocket-sesame mayonnaises.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Pan-seared salmon fillets served with a warm, herb-infused olive oil and tomato sauce. A fresh and light summer dish.
Pan-fried trout fillet cooked in almond and dill butter, served with creamy wine-braised peas and onions.
Chicken thigh stuffed with cheddar, wrapped in bacon, served over creamy herbed pasta with a side of sautéed broccoli.
Slit and marinate squid with lime and chilli, then griddle and serve over seasoned couscous with pine nuts and dill.
Spicy beef meatballs simmered in a rich white wine and romero pepper sauce, served with herb-infused basmati rice.
A creamy soup made by sweating onions and fennel in butter, adding stock, cream, and finishing with clams and dill.
A classic prawn cocktail layered with homemade Marie Rose sauce, crisp lettuce, apple slices, and served with toasted ciabatta.
A vegetarian stack of sliced beetroot and seasoned cream cheese served with a zesty herb and beetroot salsa.
A fragrant vegetarian risotto made by simmering basmati rice in vegetable stock and finishing with fresh herbs and margarine.
Herring fillet topped with olive tapenade, served alongside caramelized sweet and sour tomatoes and a rich white wine butter sauce.