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A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Freshly made pasta served with red mullet fillets, cooked in a white wine, chilli, and garlic infused sauce.
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
A fragrant coconut-based seafood soup with monkfish, squid, prawns, and vermicelli noodles finished with fresh herbs and spring onions.
A mouth-watering South Indian fish curry flavoured with tamarind, prawns, and a homemade aromatic spice paste.
Flour-dredged turbot fillets griddled until golden, served with a creamy lemon, butter, and fresh dill reduction sauce.
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Seasonal native oysters served in shells with a rich cream sauce, mustard, parmesan, and sautéed samphire.
Flour-dredged turbot fillet pan-fried and served with a rich mushroom, bacon, and red wine reduction sauce.
Gently poached turbot fillet served with a rich reduction of white wine, fish stock, and double cream.
A quick and flavorful seafood broth made from prawn shells, chili, and tomato, served over fresh egg noodles.
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
A creamy arborio rice dish featuring poached smoked haddock, crispy pancetta, and aromatic spices, finished with a poached egg.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Cod is fried and wrapped in parchment with mango, served with a creamy spiced coconut and chervil sauce.
A rich, creamy seafood soup featuring bacon, firm white fish, and mixed shellfish simmered with potatoes and fresh herbs.
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.
A fresh and summery pasta dish featuring cooked prawns, a light vegetable-based sauce, and creamy crème fraîche.
A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
Delicious fresh seafood in a creamy sauce served with seasonal vegetables, featuring lobster, langoustines, scallops, clams, and mussels.
Sweet crabmeat in a creamy sauce baked in shells, paired with a sharp, refreshing pickled shallot and apple salad.
Baked sea bass fillets served with griddled artichokes, asparagus, smooth artichoke purée, and a light, creamy white wine foam.
A traditional French fish stew served with seared squid, saffron rouille, Gruyère cheese, and toasted baguette croutons.
Squid and octopus cooked with Spanish flavours of smoked paprika and saffron, served simply with crusty bread.
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
Subtle seafood fillings stuffed into handmade pasta shapes, served with a rich crab sauce and wilted seasonal spring vegetables.
A sophisticated seafood risotto featuring a homemade crayfish shell bisque, arborio rice, mascarpone, and tender crayfish tails.
Sauté shallots, simmer with stock and cream, then bake fish and mushrooms under a mustard and cheese layered pastry crust.
Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
Pan-seared scallops and lobster meat layered with julienned vegetables, topped with a creamy mustard sauce and melted Gruyère cheese.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
A sophisticated salmon en croute variant featuring layers of salmon purée, peeled langoustines, and spinach, served with rich langoustine sauce.
A delicate, creamy soup utilizing leftover langoustine shells, shallots, garlic, and brandy, blended until smooth and served with croutons.
A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.
Cooked lobster and langoustines in a rich champagne caviar sauce, served in shells with spinach, mushrooms, and skinny fries.
Luxurious lobster thermidor served with a crisp romaine Caesar salad and homemade croutons.
Luxurious cooked lobster meat in a creamy mustard sauce topped with parmesan cheese, served with golden double-fried hand-cut chips.
Luxurious lobster meat cooked in a creamy mustard sauce, grilled in shells, and served with golden matchstick fries.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Rich lobster bisque mixed with fresh tomatoes, spaghetti, and zingy basil, topped with butter-seared lobster claws.
Monkfish in a creamy stock sauce served alongside piped mounds of smooth, golden-brown baked mashed potatoes.
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.
Pan-fried cod topped with a parsley crust, served alongside sautéed girolle mushrooms and a rich, creamy vermouth reduction sauce.
Pan-fry seasoned lemon sole fillets and serve with a creamy white wine, pea, and sorrel sauce and glazed onions.
Pan-fried sea bass served over sautéed courgette ribbons with a rich, blended mussel and cream soup.
Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.
Pan-fried turbot fillets served with a light cream foam, sautéed wild mushrooms, and creamy mashed potatoes.
A traditional Spanish seafood and chorizo rice dish cooked in a single pan with saffron, wine, and fish stock.
Elegant homemade spaghetti served with prawns in a fresh tomato sauce, topped with a flavorful langoustine shell foam.
A creamy risotto featuring sautéed mushrooms and crayfish tails, finished with mascarpone and parmesan for a rich, flavorful finish.
Pan-fried cod topped with a cheesy spinach crust, served with a refreshing fennel salad and a creamy white wine sauce.
A quick seafood lasagne featuring salmon, kale, and a decadent champagne cream sauce, served with a fresh green salad.
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Scallops cooked in their shells with a vermouth cream sauce, topped with golden, homemade rough puff pastry lids.
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
A creamy arborio rice dish featuring flaked smoked haddock, leeks, and mascarpone, topped with pan-seared roasted haddock and parsley oil.
A stunning one-pot seafood dish featuring hake, squid, and shellfish, simmered with saffron rice and Spanish flavors.
A light, creamy seafood soup flavored with fennel, garlic, and curry powder, served with griddled toast and sautéed vegetables.
Delicate steamed plaice fillets served with seasonal vegetables in a luxurious reduced white wine and cream sauce.
Smoked haddock served over homemade herb and runner bean gnocchi with a creamy tomato and bean reduction sauce.
A fragrant Thai broth featuring mackerel fillets and fine noodles, finished with fresh lime and coriander.
Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.
Tea-smoked trout paired with crispy bacon, sautéed apples, and frisée salad, finished with a creamy horseradish and cider dressing.
Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.
An impressive seafood dish featuring pan-seared wreck fish, savory buckwheat, grilled fennel, and a rich homemade crayfish bisque sauce.
Succulent salmon fillets topped with a cheesy herb crust, served with sautéed spinach and balsamic-roasted vine tomatoes.
A quick, nourishing broth featuring tenderstem broccoli, peas, and basmati rice infused with sesame and chili.
Pan-fry sea bass fillets and serve atop a rich prawn and chorizo bean cassoulet with wilted baby gem lettuce.
A rich, creamy risotto topped with pan-fried smoked haddock, soft poached eggs, and a frothy mustard-infused fish stock sauce.
Pan-seared hake served with flavorful crab-mixed crushed potatoes and a rich, creamy smoked shrimp bisque-style sauce.
Steamed sea bream fillets served with crispy lemon-roasted potatoes, charred asparagus, and a rich, creamy basil-infused hollandaise sauce.
Pan-fried sole fillets served with smooth creamed potatoes, wilted spinach, golden chanterelles, and a spiced red wine reduction sauce.
A hearty seafood stew with bass, cod, and halibut, served with garlicky baguette croutons and creamy saffron-infused aïoli.
Handmade squid ink pasta tossed with steamed mussels in a creamy saffron-infused white wine broth with spinach and diced tomatoes.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Pan-fried perch fillets simmered in a savory tomato passata sauce with salted capers, garlic, and fresh parsley garnish.
Impressive sea bass fillets steamed in parchment with sea vegetables, pumpkin, and mussels, served with a citrus-infused clementine hollandaise.
Gently smoked haddock fillets served with spinach, poached eggs, and a rich white wine cream sauce with Monte Carlo panache.
Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.
Pan-seared salmon fillets served over a rich reduction of shallots, fish stock, vermouth, cream, and fresh torn sorrel leaves.
A quick and creamy risotto featuring salmon, fennel, and peas, cooked with white wine and finished with crème fraîche.
Handmade basil-infused crab tortellini served with a rich lemongrass and ginger crab sauce, garnished with grapefruit and cress.
Pan-seared monkfish and steamed mussels in a rich, white wine, cream, and tarragon-mustard sauce finished with saffron.
Succulent mussels cooked in a rich, reduction of white wine, cream, fish stock, and aromatic saffron and herbs.