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Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.
Squid stuffed with a savory mixture of bread, pine nuts, and anchovies, baked until golden and served with radicchio salad.
Handmade potato gnocchi served in a vibrant sauce of blanched rocket, watercress, garlic, chilli, and aromatic fresh basil.
Sole fillets wrapped in prosciutto, baked until tender, and served with a fragrant garlic and white wine bay leaf sauce.
Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.
An authentic Italian Easter pie stuffed with fresh greens, ricotta, and hard-boiled eggs, served with a fresh broad bean salad.
Flavorful butterflied sardines stuffed with a savory Parmesan herb paste, served alongside a fresh marinated tomato and rocket salad.
Pan-fried firm white fish fillets served with a fragrant, simmered spicy tomato, garlic, and shallot sauce.
Roasted baby aubergines marinated in red wine vinegar, red onions, garlic, and olive oil, served at room temperature.
Salty halloumi cheese is dry-fried until golden and topped with a spicy, honeyed chilli glaze and fresh lime juice.
An effortless no-bake chocolate biscuit base filled with a rich, silky salted chocolate ganache and chilled until perfectly set.
A flavorful seafood pasta dish featuring cockles and mussels steamed in white wine, garlic, chilli, and fresh herbs.
Chicken pieces are brined, roasted, and coated in a spicy glaze and za'atar crumb, served with zesty lime mayonnaise.
Sweet, sticky, and moreish beef ribs marinated overnight in cola, honey, and mustard, served with a crunchy cashew coleslaw.
A hearty vegetarian Mediterranean stew featuring mixed beans and vegetables, served with homemade crisp, golden-brown potato griddle cakes.
Layered tomato, zucchini, and feta stacks oven-baked with a fresh homemade parsley pesto and served with olives and lemon.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.