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Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
A mild, flavorful Indian fish curry made with coconut milk, whole spices, and fresh aromatics suitable for the whole family.
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
An ornate charlotte russe featuring rhubarb compote, bavarois cream, and homemade savoiardi biscuits shaped into a royal crown.
Lighter vegetarian mince pies using filo pastry and fresh fruit filling, served with a sweetened vanilla Greek yogurt dollop.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
Seared Sichuan peppercorn crusted beef fillet served with a chilled, spicy pickled cucumber, bamboo shoot, and mangetout salad.
Pan-fried panko-crusted halibut steaks served with a tangy cherry tomato, ginger, and shallot sauce over jasmine rice.
Pan-seared spiced guinea fowl breasts roasted and served with a fresh, vibrant coconut, cucumber, and tomato salad.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.