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A fragrant vegetarian vegetable korma served with handmade chickpea flour chapattis, topped with ground almonds and fresh coriander.
Pollack fillets coated in a toasted spice paste, grilled, and served over a warm, savory chickpea and tomato sauté.
Spiced haddock chunks fried until golden, served alongside vibrant stir-fried broccoli with mustard seeds, garlic, and chili oil.
A savory vegetarian crumble featuring roasted butternut squash, leeks, and spices, topped with an oat crumble and basil oil.
Marinated halibut skewers grilled until golden, served in a spiced tomato and yoghurt sauce with rice and naan bread.
A heady, sweet spice blend with a chili kick. Toast whole spices until popping, then grind into a fine powder.
Toasted spices and yogurt marinate bite-sized duck breast pieces, which are skewered and grilled until lightly charred and juicy.
Tender spatchcock chicken marinated in aromatic toasted spices and yoghurt, roasted until golden and served with a zesty mint sauce.