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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
A rich baked macaroni pasta dish featuring sautéed artichoke hearts, crispy bacon, and a smooth, creamy three-cheese sauce topping.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Marinated lamb cubes grilled and served in warm flatbreads with yogurt sauce, shredded cabbage, tomatoes, and pickled chilies.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Homemade pizza dough topped with spinach, anchovies, taleggio cheese, and an egg, served with a fresh chicory salad.
A refreshing vegetarian salad where bulgar wheat absorbs tomato juices, mixed with fresh herbs, lemon juice, and olive oil.
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
A classic Italian pasta dish featuring a creamy tomato and vodka sauce, finished with fresh basil and parmesan cheese.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.
A classic Italian pasta sauce made with bacon and cherry tomatoes, served alongside fresh mozzarella and tomato bruschetta.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
A simple store cupboard favorite featuring linguine tossed in a zesty tomato sauce with tuna, ginger, garlic, and chili.
A satisfying main course salad featuring air-dried beef, fried bread croutons, boiled eggs, and a simple garlic dressing.
A spicy, richly flavoured bucatini dish with guanciale and San Marzano tomatoes, topped with freshly grated pecorino cheese.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Crispy garlic baguette slices topped with a creamy mixture of mashed avocado, soft goats' cheese, lemon, and fresh basil.
A pungent Italian dipping sauce made with olive oil, garlic, and anchovies, served warm with a selection of raw vegetables.
Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.
A creamy, flavorful vegetarian dip made from puréed broad beans, fresh herbs, and spices, finished with a zesty garnish.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A smooth, refreshing gazpacho-style soup made by blending bread, tomatoes, peppers, and cucumber with olive oil and pesto.
Greek flavors of mint, yogurt, watermelon, and honey combine for a Mediterranean lamb dish served with a mint-flecked feta cream.
Crispy bacon, shallots, and tomatoes mixed with honey mustard and herbs, served warm over halved avocados for an easy appetiser.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Slow-roasted plum tomatoes seasoned with garlic and oregano, then preserved in extra virgin olive oil for a rich flavor.
Create authentic, thin, and crisp pizza bases by kneading a honey-yeast dough and letting it rise until doubled.
A rich, creamy vegetarian comfort food dish using tender pumpkin, ricotta, and homemade béchamel sauce layered with green pasta.
Steamed purple sprouting broccoli drizzled with a warm garlic, chilli, and anchovy oil dressing served with toasted ciabatta.
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A fresh salad featuring sliced avocados topped with seasoned king prawns and a zesty, creamy dressing.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
Thinly bashed pork loin layered with pan-fried artichokes, courgettes, lemon zest, and fresh thyme for a light, flavorful meal.
A traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Grilled plaice fillets marinated in spices, layered with a savory spiced crabmeat filling, served with fresh tomatoes and cress.
Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.
Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
Squid stuffed with chorizo paste, pan-fried with buttery sage, served alongside crispy potatoes, peas, capers, and homemade garlic aioli.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.
Grilled sardines and charred Little Gem lettuce served with a rich crab mayonnaise and a nutty, spiced homemade dukkah.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
A fabulous focaccia-style loaf topped with caramelised onions, crispy pancetta, rosemary, and melted blue cheese.
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Oven-baked glazed ham served with a refreshing herb-infused lemon and sumac potato salad.
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
Pan-seared salmon fillet served atop seasoned mashed peas with a hint of vinegar and fresh lemon garnish.
Thinly sliced salmon marinated in lemon and dill, served atop a vibrant, citrus-dressed fresh herb salad.
Tender beef cheeks braised overnight in beer and stock, served with a fresh lemon and parsley salad.
Seared scallops served with crab mayonnaise, cucumber ribbons, and a vanilla-lime dressing for a sophisticated and flavorful seafood dish.
Spice-rubbed seared tuna served with a smooth avocado purée and a crisp apple and radish salad.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Roast pork fillet paired with a refreshing fruit salsa and cheesy deep-fried risotto balls served alongside sautéed chard.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.
A Mediterranean classic featuring smooth salt cod brandade topped with griddled squid, garlic croutons, parsley oil, and ink vinaigrette.
Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Breaded pork escalopes served with roasted red peppers, buttery caper and lemon sauce, and creamy cabbage-infused mashed potatoes.
A light, flavorful broth featuring chicken, bruised lemongrass, and fresh herbs to create a clean and comforting soup.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Garlic infused purée and pan-fried cod topped with crispy deep-fried garlic slices and a buttery garlic sauce.
Sweet and salty pickled mackerel paired with a warm potato salad flavored with coriander, lime, and a creamy homemade dressing.
A fresh vegetarian pesto made by blending parsley, garlic, parmesan, and pine nuts with extra virgin olive oil.
Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta.
A refreshing Greek dip made by combining strained cucumber with Greek yoghurt, lemon juice, garlic, and olive oil.
A thick, concentrated Italian meat sauce slow-cooked with beef, pork, pancetta, and chicken livers for over four hours.
Savory vegetarian scones packed with salty feta, olives, and sun-dried tomatoes, baked until golden brown and delicious.
Indulgent mashed potatoes enriched with a slow-infused garlic olive oil and butter for a silky, flavorful vegetarian side dish.
A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.
Spice up chicken with a zingy Turkish marinade, homemade flatbreads, a chunky green relish, and a fresh side salad.
A refreshingly easy lunch bowl featuring grilled halloumi cheese, couscous, and fresh vegetables drizzled with extra virgin olive oil.
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.
A hearty Italian dish featuring browned spicy sausage, blanched broad beans, and fresh peas, topped with smoked ricotta and herbs.
Handmade pasta served in a hearty borlotti bean soup, enriched with seared guanciale and infused garlic and herb oil.
A stunning Italian salad combining raw artichoke julienne and avocado, topped with parmesan shavings and a savory artichoke dressing.
Flavorful cod fillets topped with a spicy N'duja paste served alongside sautéed broccoli, sultanas, and pine nuts.
Tender simmered octopus and cannellini beans pan-fried with smoked ricotta, served over a dressed watercress and basil salad.
A spicy chicken stew featuring fiery 'nduja sausage paste served over smooth olive oil mashed potatoes.