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.
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Sift flour and salt, mix with eggs, knead until smooth. Rest dough, roll thin, dry, and boil for 5 minutes.
Sift flour and salt, mix with eggs and milk to form firm dough. Knead, rest, divide, and roll thin.
Boil, skin, and mash potatoes. Mix with flour, egg, and olive oil. Form dough, shape gnocchi, and poach until they float.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Whisk batter, stir in diced plums, and fry ladlefuls until golden. Serve sweet pancakes drizzled with honey.
Delicious festive mince pies featuring a crumbly almond pastry filled with quality mincemeat and baked until golden brown.
A quick microwaveable ginger sponge pudding made by blending ingredients, pulsed with egg, and served warm with Greek-style yoghurt.
Savory scones featuring crispy bacon, mustard, and sweet onion marmalade, perfect served warm with soup or mature cheddar cheese.
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
A deliciously moist vegetarian cake made with whole pulped oranges, ground almonds, and eggs.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Homemade pork, apple, and fennel filling encased in puff pastry, featuring toasted seeds and pancetta for a gourmet snack.
A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.
Sautéed onion, garlic, and sweet potato simmered with spinach and cream, then blended and topped with a poached egg.
Crispy golden sweetcorn fritters served with a fresh tomato, onion, and lime salsa.
A traditional vegetarian tart featuring rich curd cheese, sweet raisins, and zesty lemon in a crisp shortcrust pastry shell.
A crisp pastry base topped with caramelised mango slices and served with sweet, soft-peaked Chantilly cream.
Savory pancakes filled with tender boiled potatoes and melted Camembert cheese, garnished with fresh parsley for a satisfying vegetarian meal.
A quick vegetarian tart featuring fresh courgettes, tomatoes, mozzarella, and olives, served with tomato and parsley purées.
Crispy battered herbs served with pan-fried sea trout and a zesty sesame soy dipping sauce.
Fluffy pancakes topped with honey-roasted mango slices, prepared with a hint of lime and golden butter.
Puff pastry filled with berries, baked until golden, and served with a smooth, strained berry coulis and fresh mint.
Pan-fried mint-infused pastry topped with fresh plums and sugar, served alongside a rich vanilla-seeded whipped cream.
Savory pancakes filled with chargrilled leeks and Stilton cheese, served with a creamy mustard and chive sauce.
A vibrant blended watercress soup served with a perfectly poached egg and a garnish of grated cheddar cheese.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Savory Italian breadsticks flavored with blue cheese, parmesan, garlic, and jalapeños, twisted into spirals and baked until golden.
A beautifully moist tea cake laced with ginger wine and whisky, featuring spice and mixed dried fruits.
Chocolate whoopie pies with marshmallow cream, served with crunchy salted peanut brittle and a creamy peanut butter milkshake shot.
A basic cookie dough recipe that is chilled, sliced, and baked until golden brown with various optional toppings.
An irresistible weekend breakfast featuring brioche soaked in egg and milk, topped with caramelised bananas and cinnamon sugar.
A rough enclosed pastry tart filled with raspberry jam and almond frangipane, baked until golden and crisp.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
A rich dessert made by combining melted dark chocolate, butter, and egg yolks, then folding in whipped egg whites.
Crispy prawns in a light beer batter, fried until golden and served with soy sauce for a Japanese-style snack.
Elegant vegetarian pasta dish featuring homemade farfalle, tenderstem broccoli, creamy gorgonzola cheese, fresh mint, and toasted walnuts.
Freshly made pasta served with red mullet fillets, cooked in a white wine, chilli, and garlic infused sauce.
Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Traditional Welsh cakes served with warm roasted apricots and homemade ice cream infused with crumbled Welsh cake pieces.
Lightly spiced, crisp chicken pieces marinated in ginger and garlic, then double-breaded and baked until golden and tender.
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
Flavorful Indian-inspired lamb kebabs served as burgers with a cooling herbed yoghurt sauce, fresh tomatoes, and onion rings.
Marinated chicken pieces are grilled until charred, then wrapped in warm tortillas with fresh vegetables and flavorful chutney.
A rich, chilled Italian chocolate dessert made with toasted almonds, cocoa, and biscuits, flavored with orange liqueur.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
Bake fun Christmas biscuits by cutting out centers and filling them with crushed boiled sweets for a stained-glass effect.
A festive platter of spiced sirloin and roasted vegetables served with garlic dressing and crispy sesame prawn toasts.
Moreish fried mushrooms coated in seasoned flour and egg wash, perfect as a party nibble or snack.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Blanch and fry spinach balls, then toss cooked rigatoni in a sautéed courgette and garlic sauce with parmesan cheese.
Deboned chicken legs stuffed with a savory mortadella and breadcrumb mixture, wrapped in bacon, then browned and oven-roasted.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
Bite-sized Neapolitan doughnuts fried until golden and drizzled with a citrus-infused honey syrup for a festive Italian treat.
Handmade pasta sheets served with a fresh basil, pine nut, and garlic pesto sauce from Liguria.
A classic special occasion dish featuring seared beef fillet stuffed with mushroom duxelles, wrapped in pancakes and puff pastry.
A classic Caesar salad featuring homemade dressing, golden-brown croutons, fresh cos lettuce, and grated parmesan cheese.
A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.
Gourmet cookies featuring a crisp exterior and chewy interior, made by chilling dough logs before slicing and baking until golden.
A rich, vegetarian steamed sponge pudding made with dark chocolate and toasted hazelnuts, served traditionally with warm vanilla custard.
Shortcrust tart filled with a brownie-like chocolate walnut mixture and topped with tender poached pears.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.
A classic vegetarian brunch featuring poached eggs, wilted spinach, and hollandaise sauce served on toasted muffins.
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
Boiled new potatoes breaded with parmesan and egg, deep-fried until golden, and finished with a flavorful garlic parsley butter.
A sweet and tangy vegetarian tart featuring fresh gooseberries, elderflower cordial, and a crisp shortcrust pastry crust.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
A classic lemon and cream dessert served with homemade spiced ginger snap biscuits.
A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
A simple vegetarian dish featuring a butter-basted Portobello mushroom topped with a perfectly fried free-range egg.
Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
A classic spiced pumpkin pie featuring roasted pumpkin purée and double cream in a sweet shortcrust pastry case.
A buttery shortcrust pastry topped with almond paste and fresh raspberries, baked until golden and sliced into portions.
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Preheat oven, wrap salmon and aromatics in puff pastry, brush with egg, and bake until golden brown.
A comforting smoked haddock and potato hash topped with perfectly soft poached eggs and finished with parmesan and Greek yoghurt.
Sauté pancetta and garlic, mix with cream, eggs, and parmesan, then toss with hot spaghetti until the sauce sets slightly.
A classic British pie featuring slow-cooked beef and kidneys in rich gravy, topped with golden-brown, puffed-up pastry.
Spicy white fish patties blended with aromatics, fried until crisp, and served with a refreshing, tangy cucumber and peanut salad.
A wonderful feast of spiced lamb rump served over a rich chickpea sauce with freshly baked homemade naan bread.