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A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A quick microwaveable ginger sponge pudding made by blending ingredients, pulsed with egg, and served warm with Greek-style yoghurt.
A refreshing vegetarian smoothie made by blending ripe mango, banana, Greek-style yoghurt, and milk until smooth.
A nutrient-packed granola featuring rolled oats, nuts, and dried fruits baked with maple syrup for a healthy breakfast.
A fragrant vegetarian meal featuring crispy onion bhajis, protein-rich spiced split pea dhal, and buttery almond-infused basmati rice.
Marinated lamb cubes grilled and served in warm flatbreads with yogurt sauce, shredded cabbage, tomatoes, and pickled chilies.
A molecular gastronomy dessert featuring spherified mango and yoghurt 'eggs' served atop caramelised, spiced brioche discs.
Indian paneer cheese and vegetables marinated in spiced yogurt, skewered, and baked until charred and flavorful.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
Flavorful Indian-inspired lamb kebabs served as burgers with a cooling herbed yoghurt sauce, fresh tomatoes, and onion rings.
Marinated chicken pieces are grilled until charred, then wrapped in warm tortillas with fresh vegetables and flavorful chutney.
A fragrant, sweet Indian yoghurt pudding infused with saffron and cardamom, garnished with nuts and pomegranate seeds.
Succulent lamb cubes marinated in spiced yoghurt, grilled to perfection, and served in warm tortillas with fresh vegetables and chutney.
A quick, vegetarian beetroot soup blended with yogurt and horseradish, served either hot or cold with fresh spring onions.
Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.
A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.
Flavorful lamb mince blended with spices and bulgar wheat, shaped into small logs and served with a zesty herb yoghurt.
A quick, egg-based Greek yoghurt cheese sauce suitable for oven-baked dishes like moussaka or as a hot pouring sauce.
Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Perfectly spiced tandoori chicken jointed and marinated, served with a fresh sprouted lentil salad and homemade mint chutney.
Marinated beef kebabs served with a rich coconut bone-marrow sauce, aromatic spiced pilau rice, and sautéed garlic spinach.
Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.
Sautéed lamb and onions in a spiced yogurt sauce rolled in a fresh pancake and topped with zesty salsa.
Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
Sliced tomatoes coated in curry powder and flour, pan-fried until golden, served with a refreshing herb and Greek yoghurt raita.
Boil baby new potatoes until tender, then toss with a creamy yoghurt, cottage cheese, and mustard dressing. Serve warm.
Flavorful sausage rolls made with leftover stuffing and sausagemeat, served alongside a zesty cumin and tomato yogurt relish.
A creamy blended watercress soup enriched with double cream and served with crispy smoked bacon and Greek-style yoghurt.
A light, healthy Goan-style beef stir-fry served with refreshing chilled yoghurt-infused mustard seed and cumin basmati rice.
Succulent lamb kebabs and creamy malai chicken tikka served in homemade naan with fresh salad, raita, and flavorful chutneys.
A unique sweet and creamy dessert featuring simmered tomatoes, chili, and spices folded into whipped cream and Greek yogurt.
Rich smoked mackerel pâté with cooling yogurt and crisp cucumber served as elegant sandwiches on buttered white bread.
A quick vegetarian dessert featuring layers of cocoa-infused cream, fresh orange segments, sliced figs, and Greek-style yoghurt.
Aussie-style festive barbecue featuring coconut marinated prawns and spicy chicken tikka skewers served with a fresh tomato and herb dip.
Rich, tender mutton curry simmered with coconut and fragrant spices, served alongside a flavorful, aromatic spiced basmati rice.
Zingy marinated roasted chicken served on a fresh cabbage and onion salad with a herb dressing.
A quick vegetarian soup featuring spiced cherry tomatoes and mixed beans topped with fresh avocado, coriander, and Greek-style yoghurt.
Marinated monkfish in a creamy spiced sauce served on homemade puffed roti bread.
Pan-roasted salmon served over a sweet potato rösti with roasted spring onions and a fresh mango and tomato salsa.
Marinated turmeric prawns served with a unique spiced rice omelette roll and fresh coriander garnish.
Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.
A vegetarian tart featuring caramelised squash, a crumbly pine nut pastry, and a refreshing chive yoghurt topping.
A festive sandwich featuring griddled bread layered with stuffing, turkey, cranberry sauce, and a honey-mustard dressing.
Whisk a light batter with grated courgettes, fry until golden-brown, and serve with paprika-spiced Greek yoghurt.
Roasted figs drizzled with balsamic, honey, and thyme, served with a zesty cinnamon and orange honey yoghurt.
A quick puff pastry boat topped with apricots and sultanas, baked until golden and served with Greek yoghurt.
Whisk flours, egg, and milk into batter, stir in sweetcorn and chives, fry until golden, and serve with harissa yoghurt.
Fresh figs poached in cider and vanilla, served with a zesty thyme-infused Greek yoghurt.
A healthy, comforting vegetarian tagine featuring chickpeas, squash, and aromatic spices cooked slowly for a deep, flavorful finish.
Pan-fry fresh figs in butter and sugar, then serve with honey-sweetened yoghurt and a garnish of crushed black peppercorns.
A quick, low-calorie breakfast featuring creamy yoghurt topped with sweet sliced bananas and crunchy mixed seeds or nuts.
Healthy oatmeal and yogurt sundaes layered with fresh banana, berries, and crunchy seeds for a quick summer dessert.
Crispy streaky bacon served on chargrilled ciabatta with a zesty, creamy mustard and yoghurt mayonnaise.
Tender boiled and roasted sweet potatoes seasoned with cumin, served with a refreshing minted Greek-style yoghurt dressing.
A quick vegetarian dessert featuring fresh blueberries topped with a creamy yogurt mixture and caramelized soft brown sugar.
A vegetarian dessert featuring crushed meringues, whipped cream, yogurt, tropical fruit salsa, rich chocolate sauce, and delicate spun sugar garnish.
Mango wedges are pan-fried in olive oil and honey, then served with a lime-infused sweetened yogurt and cream mixture.
Blanched carrots roasted with honey and sesame seeds, served with a refreshing mint and Greek yogurt raita.
Scones made with Dorset Blue Vinny cheese, pulsed in a food processor, griddled in butter, and finished in the oven.
A refreshing vegetarian dessert combining whipped cream, Greek yoghurt, maple syrup, and fresh mango with a zesty lime finish.
A quick vegetarian cheesecake featuring a buttery pecan and digestive base topped with a zesty lime and berry cream.
Simmer rhubarb with orange juice and sugar, then serve warm with Greek-style yoghurt and buttery shortbread biscuits.
Seasonal roasted baby beetroot served with wilted leaves and a creamy, garlicky Greek yoghurt and whipped cream dip.
A quick and elegant dessert featuring whipped cream and Greek yogurt swirled with melted sloe jelly and fresh orange.
Succulent lamb koftas served with a refreshing garlic and mint tzatziki, fresh herb salad, and sweet caramelised lemon.
Savory patties made from spinach, lentils, and curry spices, pan-fried until golden and served with cool Greek-style yoghurt.
Layered potato rostis and sautéed tiger prawns served with a tangy mustard cream sauce and a fresh herb salad.
Whisk cream, yoghurt, vanilla, and sugar together, then layer with blowtorch-caramelised orange slices in glasses and garnish with mint.
A quick Indian-inspired dessert dip featuring saffron-infused yogurt and honey served with fresh strawberries.
A classic three-layer red velvet cake featuring a vibrant red sponge and smooth lemon-infused cream cheese icing.
Microwave-set meringue topped with a honey yogurt cream and scattered with chestnuts and walnuts.
A quick smoked salmon and vegetable frittata served with a zesty red pepper dressing, Greek yoghurt, and crispy capers.
Slow-cooked lamb neck with aromatic spices, black-eyed beans, and mango chutney, served with a refreshing herbed Greek-style yoghurt.
Grilled peaches topped with creamy Greek yoghurt, honey, and crunchy caramelized pine nuts for a simple vegetarian dessert.
Sauté onions and parsnips in butter, simmer with stock, blend with curry powder, cream, and cheese for a smooth soup.
Fresh figs gently poached in a buttery honey and cream caramel sauce, served with a dollop of Greek-style yoghurt.
Thinly sliced pineapple marinated in a lime zest syrup, chilled, and served with a dollop of Greek-style yoghurt.
A classic dessert featuring a pear poached in sweetened red wine, served with a thickened wine reduction and Greek-style yoghurt.
Smoked salmon rolled with fresh herbs and lemon, chilled and served with a zesty dill-infused Greek yoghurt.
A light vegetarian soup made with fresh spinach, served with cheesy toasted bread and a dollop of Greek yoghurt.
Seared squid and chorizo served with smooth spiced chickpea purée, coriander yoghurt, and a fresh salad leaf garnish.
Slow-roasted tender lamb served with smoky aubergine purée and a vibrant griddled vegetable and white bean salad.
A comforting vegetarian soup made by simmering spinach and crusty bread in stock, then blending until smooth and creamy.
Mash Arbroath smokie with yogurt and herbs, then serve on oatcakes topped with dressed rocket and fresh tomato garnish.
Layered citrusy crushed biscuits, stewed strawberries, and smooth cream cheese mixture chilled in wine glasses and topped with whipped cream.
Crispy deep-fried flour tortilla triangles served with a smooth bean dip and a spicy tomato dip topped with yoghurt.
Papaya halves are baked with a lime and brown sugar glaze, served with roasted lemon wedges and Greek-style yoghurt.
Spiced potatoes sautéed with garlic, turmeric, and tomatoes, served with fresh coriander and a dollop of Greek-style yoghurt.
A fragrant vegetarian curry featuring butternut squash, peppers, orange zest, and cream, topped with a dollop of Greek yoghurt.
Blackened salmon paired with deep-fried spring onions, roasted sweetcorn, honeyed lemons, and a creamy yoghurt dressing.
Crispy deep-fried flour tortilla triangles served with a smooth, creamy blended red pepper and Greek-style yoghurt dipping sauce.
A quick, no-bake lime and Greek yoghurt cheesecake set in rings, lined with strawberries and drizzled with melted dark chocolate.
Grilled mango scored into a hedgehog shape, dusted with chilli and icing sugar, served with a honeyed Greek yoghurt dip.
Handmade sweet lime scones griddled until golden, served with oven-roasted nectarines in a rich caramel and cream sauce.
Caramelized apples simmered with orange, whisky, and sultanas, served with Greek yoghurt and fresh mint for a simple dessert.
Pan-fried peaches with mixed spice and wine, served with a sweetened minty yoghurt sauce.
A fresh blueberry and Greek yoghurt parfait topped with a zesty fruit coulis and crunchy homemade caramelised almonds.
A delicious vegetarian dessert featuring simmered peaches topped with a buttery cashew crumble, served with tangy lime yoghurt.