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Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
A deliciously simple pasta dish featuring fresh white crabmeat, garlic, chili, and herbs tossed with al dente linguine.
Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Slow-cooked pork cheeks in a rich wine sauce served with tangy, apple-braised savoy cabbage sauerkraut.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
An authentic Spanish seafood and chicken paella featuring chorizo, calasparra rice, saffron, and fresh mediterranean seafood for a hearty meal.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
A rich stew featuring chicken, chipolatas, mushrooms, and black pudding in a reduced wine and stock sauce with parsley croutons.
A quick one-pot wonder featuring browned guinea fowl simmered with shallots, onions, white wine, chicken stock, and aromatic herbs.
Roast turkey featuring a unique sweetcorn and sausage stuffing, finished with a sticky maple and lemon juice glaze.
A flavorful turkey meatball stir-fry with shredded cabbage, ginger, and chili, served in a savory soy and wine sauce.
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Pork fillets stuffed with Stilton and sage, pan-seared then oven-roasted and served with a white wine pan sauce.
A classic French dish of tender baby vegetables and artichokes simmered in white wine and chicken stock.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
Chicken pieces baked with chickpeas, brown basmati rice, peppers, aromatic spices, and lemon in a flavorful saffron-infused stock.
Seared pork fillets wrapped in Parma ham served with grilled apples and a fresh red cabbage coleslaw.
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
Chicken thighs and drumsticks fried until crisp, then simmered with garlic and rosemary, served alongside toasted garlic ciabatta.
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.
Squid and chorizo risotto featuring arborio rice, cauliflower florets, and white wine, topped with seared squid and fresh cress.
A sophisticated seafood risotto featuring a homemade crayfish shell bisque, arborio rice, mascarpone, and tender crayfish tails.
Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.
A light, elegant pea and spinach risotto served with crispy sea bream fillets and a fresh minty pea oil.
A creamy risotto featuring sautéed mushrooms and crayfish tails, finished with mascarpone and parmesan for a rich, flavorful finish.
Handmade squid ink linguine served with a vibrant sauce of white crab meat, garlic, chilli, capers, and fresh herbs.
Crisp risotto balls filled with mozzarella paired with seared beef fillet carpaccio and a vibrant herb green sauce.
A classic vegetarian risotto featuring intense porcini and chestnut mushrooms with plump arborio rice and savory Parmesan cheese.
Chicken breasts are bashed flat, floured, fried, and finished with a white wine, caper, and garlic sauce.
Handmade squid ink pasta tossed with steamed mussels in a creamy saffron-infused white wine broth with spinach and diced tomatoes.
Pan-fried risotto cakes stuffed with fresh mozzarella and basil, coated in breadcrumbs and cooked until golden and crispy.
A creamy risotto featuring smoked chicken, spring onions, and mascarpone, partially pre-cooked for easier preparation and rich texture.
Individually wrapped fillet steaks with mushroom duxelles and prosciutto in homemade pastry, served hot or cold as a main.
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
A rustic, mild lamb casserole flavoured with cumin, coriander, and sweet rose harissa, slow-cooked with tomatoes and cannellini beans.
A hearty, slow-cooked beef casserole prepared on the stove-top with mushrooms, mustard, horseradish, and white wine.
Slow-cooked lamb neck with aromatic spices, black-eyed beans, and mango chutney, served with a refreshing herbed Greek-style yoghurt.
Pan-fried grey mullet fillets served on a bed of stir-fried vegetables with a creamy white wine and lemongrass sauce.
A cream-based pasta dish featuring buckwheat noodles, smoked salmon, and fresh herbs including dill and chives.
Impressive lemon sole dressed with aniseed Pernod and shellfish, prepared and cooked in under thirty minutes.
A clear, flavorful stock made by simmering fish trimmings with aromatic vegetables, herbs, and dry white wine.
A classic seafood broth served with homemade aioli and grilled bread, featuring monkfish, shellfish, squid, and aromatic Mediterranean flavors.
Cleaned mussels steamed in a white wine, garlic, and shallot broth, finished with fresh parsley and served with bread.
A creamy Italian risotto featuring flaked hot-smoked haddock, fresh herbs, and Parmesan cheese, finished with a bright lemon seasoning.
Comforting risotto featuring sautéed leeks and tarragon, finished with creamy arborio rice and topped with homemade crispy parmesan discs.
Vegetarian mini pastry-wrapped poached pears flavored with cinnamon, orange zest, and white wine, baked until golden and served with syrup.
A fresh seasonal salad featuring tender artichoke hearts, sautéed mushrooms, and roasted cherry tomatoes in a zesty parmesan dressing.
Choice seafood simmered with garlic, white wine, lemon, and fresh herbs in a light tomato base for a delicious meal.
A flavorful seafood pasta dish featuring cockles and mussels steamed in white wine, garlic, chilli, and fresh herbs.
Mini cheesy potato gratins made with Reblochon, lardons, and white wine, baked in a muffin tin until golden-brown and bubbling.
Elegant turbot and scallops braised with shallots and wine, served with a seaweed, cucumber, and girolle mushroom butter sauce.
Pan-seared halibut fillets served over crispy potato patties with a decadent, creamy sorrel and butter emulsion sauce.
A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.
Crispy Andalucian style shrimp fritters served with a homemade garlic aioli, perfect for tapas or as a simple starter.
A simple Spanish one-pot fish dish featuring hake, smoky chorizo, and tender potatoes in a paprika-infused wine sauce.
Mussels cooked in a buttery white wine and herb sauce with salty ham and garlic, served with crusty bread.
A Spanish lentil stew with Serrano ham, pimentón, and white wine, perfect alone or with roasted game birds.
Luxurious whole turbot roasted with vegetables and served with a rich, hollandaise-style sorrel and spinach sauce.
Impress at a dinner party with Rick Stein’s seafood risotto recipe flavoured with saffron, white wine, and fresh shellfish.
Sauté vegetables and cod, top with a homemade creamy béarnaise sauce, and bake until golden and thickened.
A classic pie featuring a flaky rough puff pastry topping and a creamy chicken, mushroom, and white wine filling.
Pan-seared barramundi fillets with toasted spices, served alongside a creamy avocado hummus and a white wine herb reduction.
Slow-braised pork belly flavored with five spice and white wine, finished with a honey glaze until golden and crispy.
Pan-seared scallops served with a delicate, buttery white wine sauce and garnished with fresh chives.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
A restaurant-style dish of steamed mussels in a creamy white wine, garlic, and parsley sauce served with crusty bread.
A distinctive seafood risotto featuring a unique Byzantine spice mix, homemade fish stock, and a variety of fresh Mediterranean seafood.
A seasonal chicken pie featuring fresh asparagus, new potatoes, and orange zest in a creamy white wine sauce under pastry.
Slow-cooked pork belly and fat emulsion with wine and spices, chilled in a terrine for a rich, spreadable starter.
A simple, luxurious risotto featuring earthy butternut squash, aromatic sage, and creamy melted mozzarella and parmesan cheese.
A creamy Italian rice dish featuring tender asparagus spears and prawns, finished with butter and seasoned to perfection.
Pan-fried trout fillets served over buttery blanched samphire and finished with a classic citrusy white wine butter sauce.