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Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Homemade pork, apple, and fennel filling encased in puff pastry, featuring toasted seeds and pancetta for a gourmet snack.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
A creamy vegetarian soup made by simmering fennel and potatoes in stock, blended with Lancashire cheese, cream, and fresh herbs.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Indian-style spiced chicken livers wrapped in herb-filled omelettes, served with a fresh mango, fennel, and red onion salad.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Fennel bulbs are steamed until tender, then browned in butter and sugar before simmering in a cider glaze.
Whisk egg yolks and sugar, thicken with warm vanilla milk and cream, then top with lemon-syrup glazed fennel slices.
A luxurious fish stew featuring shrimp, squid, and white fish served with spicy croûtons and homemade creamy rouille.
A rich seafood soup served with homemade cheesy puff pastry straws and a spicy saffron garlic rouille.
Grilled halibut steaks served in a saffron-infused vegetable broth with crispy deep-fried panko squid and a homemade béarnaise sauce.
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Pan-fried sea bass served with a sweet red onion and mushroom compote and caramelised fennel.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
Seared venison loin wrapped in parsley pancakes and puff pastry with mushroom duxelles, served with buttered savoy cabbage.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
A flavorful haddock curry served over aromatic fennel citrus couscous with a sweet and savory honey soy dressing drizzle.
Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.
Mediterranean fennel, olives, and capers in sweet and sour sauce served with salmon, garlic mussels, and steamed clams.
Potatoes baked in a salt crust, served with a homemade chorizo-infused mayonnaise and crisp pickled vegetable escabeche.
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
A healthy chicken pie packed with vegetables and topped with a creamy, steamed cauliflower mash then baked until golden-brown.
A complex, multi-component dish featuring herb-infused snails, savory oat porridge, and a rich, fragrant garlic and parsley snail butter.
A classic Arnold Bennett omelette featuring smoked fish, topped with cheesy sauce and served with a fresh radish salad.
Rich dark chocolate mousse baked over sliced fennel, served with homemade candied fennel, whipped cream, and fresh mint.
A quick, simple seafood soup featuring local shellfish, saffron, and seasonal vegetables in a creamy, aromatic broth.
Crispy salmon fillets served with slow-roasted plum tomatoes, a flageolet bean salad, and dressed fennel with truffle oil.
A sophisticated seafood risotto featuring a homemade crayfish shell bisque, arborio rice, mascarpone, and tender crayfish tails.
Pan-fried sea bass served with sautéed fennel, a fresh watercress sauce, baby tomatoes, and diced black olives.
Deep-fried fish and prawns served with flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.
Savory fennel tarte tatin topped with pan-fried scallops and a rich Sauternes wine butter sauce.
Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.
A sophisticated salmon en croute variant featuring layers of salmon purée, peeled langoustines, and spinach, served with rich langoustine sauce.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
A warming blend of mussels, sweetcorn, and cream topped with a fresh tomato and dill focaccia garnish.
A warming blend of mussels, fennel, and cream served with toasted garlic bread for a perfect cold day meal.
A fragrant seafood broth featuring fresh mussels, sautéed fennel, and aromatic saffron, finished with a rich cream and parsley sauce.
Pan-fried chicken served over a warm mixture of flageolet beans, sautéed fennel, shallots, and crispy pancetta with fresh herbs.
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Succulent pan-fried pork steaks served over roasted aubergines with a vibrant sauté of chorizo, fennel, olives, and cherry tomatoes.
Pan-fried salmon served with a creamy mussel sauce infused with fennel, saffron, and a splash of pastis.
Pan-fried trout fillets served with a citrus-infused hollandaise sauce and a warm, caramelised fennel and grapefruit salad.
Breaded pork fillet served with a vibrant salad of fennel, green beans, asparagus, and a zesty Parmesan dressing.
Succulent oven-roasted quail served with baby vegetables, a rich port reduction sauce, and creamy Muscat-infused grape risotto.
Pan-fried cod topped with a cheesy spinach crust, served with a refreshing fennel salad and a creamy white wine sauce.
Pan-seared scallops served with a Pernod and cream sauce, topped with herbed cheesy breadcrumbs and grilled until golden.
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
A quick, healthy seafood stew featuring lobster, white fish, and mussels cooked in a fennel and white wine base.
A light, creamy seafood soup flavored with fennel, garlic, and curry powder, served with griddled toast and sautéed vegetables.
An impressive seafood starter featuring steamed clams and razor clams served with a creamy fennel sauce and buttery samphire.
Griddled butterflied mackerel served with pan-roasted butternut squash and a creamy homemade fennel and chicory salad.
Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.
Vegetarian spaghetti dish featuring chargrilled fennel bulbs, a spicy harissa and red wine sauce, and fresh aromatic basil leaves.
Pan-fry tender potatoes with sliced fennel and lemon juice, then garnish with fresh basil leaves for a simple warm salad.
Seared lamb chump crusted with rosemary and lemon, served alongside sautéed root vegetables and a smooth red pepper sauce.
Whole sea bass baked in a salt crust, served with a citrus fennel salad and creamy garlic-infused mashed potatoes.
Sautéed sliced duck breast served over a crispy potato rösti with batter-fried fennel shavings and a red wine reduction.
A delicious oven-baked trout recipe layered with fennel, potatoes, cream, and parmesan for a comforting, satisfying seafood meal.
A hearty seafood stew with bass, cod, and halibut, served with garlicky baguette croutons and creamy saffron-infused aïoli.
Luxurious chilled lobster salad featuring a tarragon vinaigrette, creamy lobster reduction, and sliced new potatoes for a refined appetizer.
Roast herb-crusted lamb served with creamy dauphinoise potatoes, glazed fennel, and a sweet balsamic cherry tomato jus.
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Exquisite fine dining lobster paired with a spiced carrot purée, morels, broad beans, and a delicate lemon verbena foam.
A refined, chilled lobster broth served with lobster meat, blanched vegetables, and fresh herbs, perfect for an elegant appetiser.
A fresh vegetarian salad featuring thinly sliced fennel and orange circles tossed in a zesty citrus and olive oil dressing.
An elegant ceviche-style scallop salad featuring sorrel emulsion, pickled fennel, fresh gooseberries, and green almonds.
Tender steamed fennel chargrilled until golden, topped with a warm roasted cherry tomato and balsamic vinegar dressing.
Succulent beef fillet served with sweet potato mash, oven-roasted fennel, and a tangy balsamic blueberry reduction sauce.
Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.
A comforting vegetable gratin with parboiled fennel, onions, and potatoes tossed in garlic butter and baked with Parmesan cheese.
A refreshing green salad with crunchy vegetables and a zesty dill dressing that can be prepared ahead without wilting.
A quick and creamy risotto featuring salmon, fennel, and peas, cooked with white wine and finished with crème fraîche.
Succulent pan-fried lobster served with tender summer vegetables and a rich, frothed saffron-infused lobster bisque.
Chicken marinated in honey and lemon, griddled with fennel and carrots, then topped with butter and fennel seeds.
Garlicky mussel stew featuring homemade aioli, saffron broth, and tender vegetables, served over stale bread to soak up the juices.
A slow-cooked beef pot roast surrounded by root vegetables and red cabbage, simmered in stock and red wine.
Grilled lemon-seasoned mackerel fillets served atop a fresh potato salad with fennel, red onion, and wholegrain mustard dressing.
Impressive lemon sole dressed with aniseed Pernod and shellfish, prepared and cooked in under thirty minutes.
Quick, low-fat steamed lemon sole fillets served with fresh crushed tomatoes, zesty gremolata relish, and tender braised fennel.
A clear, flavorful stock made by simmering fish trimmings with aromatic vegetables, herbs, and dry white wine.
A creamy vegetarian soup made by sautéing fennel, leeks, and onion, then simmering in stock and blending with cream.
A crisp fennel and shallot salad dressed in a homemade chili and chive mayonnaise, garnished with fresh chervil.
Pan-fried sea bass served over roughly mashed potatoes with a creamy fennel and white wine reduction sauce.