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Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Thinly sliced steak and fresh vegetables stir-fried in a sweet honey-soy glaze, finished with a balsamic red wine reduction.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Pan-seared steak served with a gooey Brie-filled potato rosti and blanched green beans for a decadent single-serving meal.
Blanch green beans, caramelize pear slices in butter and sugar, then toss with grated carrot, coriander, brie, and lemon dressing.
A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
Roasted peppers filled with a spiced paneer and vegetable mixture, finished under the grill and served with basmati rice.
A deceptively easy Southern Indian vegetable curry featuring coconut, yoghurt, and aromatic spices like cumin and turmeric.
Succulent sautéed giant prawns flavored with garlic, chilli, and lemon, served alongside warm garlicky green beans and fresh mint.
Spicy white fish patties blended with aromatics, fried until crisp, and served with a refreshing, tangy cucumber and peanut salad.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
A classic Indian-inspired chicken pie featuring coconut milk, aromatic spices, and a crunchy seed-crusted puff pastry topping.
A soupy, Asian-style vegetable dish with aromatic spices, coconut milk, and a tangy rice vinegar finish.
A fresh vegetarian salad combining cooked beetroot, crumbled goats' cheese, and walnuts with a creamy mustard and goats' yoghurt dressing.
A fresh vegetarian salad featuring blanched green beans and rhubarb, topped with a homemade savory garlic and almond pesto.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
A vibrant vegetarian salad featuring sautéed potatoes, blanched green beans, and fresh rhubarb topped with a homemade almond parsley pesto.
A fresh vegetarian salad combining blanched green beans, baby spinach, and onion tossed in a simple lemon and oil dressing.
Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
Chicken is browned, simmered in a seasoned stock, then baked with a rich chorizo brandy sauce and melted Manchego cheese.
Simple chicken dish with smoked bacon, mushrooms, and white wine, served with potatoes and fresh green beans.
Lamb cutlets glazed with quince paste, wrapped in prosciutto, and roasted with beans alongside crispy caramelized parsnip ribbons.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
A vibrant beef and vegetable stir-fry finished with a blended hot and sour dressing and crunchy toasted popped rice.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
A fresh vegetarian salad featuring steamed green beans, sliced red peppers, and crunchy chopped Brazil nuts in a tangy vinaigrette.
Chicken breasts seared in olive oil, simmered in a lemon and white wine sauce, served with garlic-chilli green beans.
A quick and fragrant Thai curry using chicken thighs, coconut milk, and fresh green vegetables served over steamed rice.
Succulent duck breasts rolled in liquorice charcoal, served with tangy tamarind and liquorice purées, green beans, and peppery rocket.
A fragrant vegetarian vegetable korma served with handmade chickpea flour chapattis, topped with ground almonds and fresh coriander.
Slow-cooked beef stew seasoned with mustard and thyme, topped with golden puff pastry and served with buttered green beans.
Seared salmon paired with a homemade spicy chilli jam and a refreshing herb-infused green bean and coconut salad.
Breaded pork fillet served with a vibrant salad of fennel, green beans, asparagus, and a zesty Parmesan dressing.
Roasted pork loin served with a creamy homemade mustard sauce, fluffy mashed potatoes, and mustard-glazed green beans.
Classic sirloin steaks served with a creamy peppercorn sauce, buttery mashed potatoes, and green beans tossed with toasted hazelnuts.
Roasted chicken, Stilton, and green beans layered in Parma ham, chilled, and served with a dressed bean and walnut salad.
Smoked haddock served over homemade herb and runner bean gnocchi with a creamy tomato and bean reduction sauce.
Turkey slices filled with Gruyère, ham, and sage, pan-fried and served with brown butter sauce and seasonal greens.
A quick vegetarian side dish featuring green beans sautéed with onion and garlic, finished in a savory cream sauce.
Beef fillet served with a creamy mushroom brandy sauce, crunchy green beans, and Irish champ mashed potatoes.
Pan-seared duck breast glazed with citrus and golden syrup, served alongside a vegetable-infused long grain rice salad.
Seared ostrich steak roasted with rosemary and garlic, served alongside tender sautéed potatoes, balsamic vine tomatoes, and green beans.
Lamb cutlets topped with herb gorgonzola cheese, served over a sautéed garlic and onion green bean salad.
Succulent lamb cutlets glazed in a soy-honey sauce served over a sautéed garlic and chilli green bean salad.
Pan-fried sea bass served with sautéed green beans and a warm, zesty herb and tomato sauce vierge.
Succulent steamed salmon served over a bed of herb-infused basmati rice and savory stir-fried garlic green beans.
Sear chicken breast then roast with garlic, chillies, and honey. Serve with blanched green beans and toasted flaked almonds.
A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.
Blanched green beans are wok-fried with seasoned minced pork, garlic-infused oil, rice wine, and spicy chilli oil.
A kid-friendly vegetarian stir-fry with noodles and crunchy vegetables that can be served hot or cold.
A light, healthy Italian vegetable soup designed for kids to help prepare by chopping vegetables and flavoring the dish.
Herb-crusted lamb racks served with rich gravy, cream-infused potatoes, and tender green beans for an elegant dinner.
Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.
Roast sirloin beef served with a rich red wine gravy, creamy garlic potatoes, green beans, and sautéed wild mushrooms.
Succulent beef slow-cooked in aromatic spices and coconut, served with a zesty herb salad and steamed sticky rice.
Homemade chicken kievs filled with garlic herb butter, breaded and fried until golden, then served with mash and beans.
A fiery shrimp dish with garlic, tomatoes, and lemon served over steamed green beans for a healthy, warming meal.
A coconut-rich slow-cooked chicken curry with potatoes, carrots, and green beans using a homemade fragrant curry paste.
A high-protein, low-GI salad featuring tuna, mixed beans, hard-boiled eggs, and green beans in a simple Dijon vinaigrette.
A delicious casserole featuring chicken, potatoes, and whole garlic cloves, served with steamed green beans for a subtle kick.
Slow-cooked tender lamb chunks served with potatoes, shallots, and a fresh green bean and pomegranate salad.
A simple noodle stir-fry tossed with spring onions and citrus dressing, served with a fragrant Thai-inspired coconut milk sauce.
A quick stir-fry featuring honey-soy glazed turkey served over tender potatoes, green beans, and carrot ribbons.
Blend steak with aromatics, mix with green beans, form into four patties, and fry until golden brown and cooked through.
A flavorful chicken dinner party dish featuring chorizo, dry cider, and creamy celeriac mash served with steamed green beans.
A creamy, low-fat vegetarian curry packed with fresh vegetables and aromatic spices, ready in less than thirty minutes.
A fragrant basmati rice dish loaded with healthy vegetables, spiced with homemade garam masala and ginger.
A quick vegetarian side dish featuring green beans sautéed with mustard seeds, cumin, and fresh ginger.
Herb-marinated lamb chops served with spicy harissa-glazed aubergine, a coconut yoghurt dressing, and a fresh green bean and mint chutney.
Succulent poussin stuffed with mushroom farce and herb butter, served with crispy bacon rösti and a butter-glazed vegetable medley.
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.
Boil green beans, broad beans, and mangetout, then toss with a zesty mint and caper butter sauce.
Crushed peppercorn-crusted sirloin steaks served with roasted vine tomatoes and a vibrant green vegetable and ricotta purée.
A succulent prawn curry featuring a homemade aromatic green paste, fresh aubergine, green beans, coconut milk, and lime.
Grilled miso-marinated sea bream fillets served with a tangy red onion, tomato, and green bean pickled salsa.
A warm vegetarian salad featuring tender potatoes, blanched green beans, earthy beetroot, and crunchy toasted almonds in a balsamic dressing.
Sear lamb with garlic and rosemary, roast until pink, then slice and toss with walnuts, beans, and balsamic vinegar.
Blanched green beans tossed with prosciutto and melting taleggio cheese, finished with olive oil and served with sourdough bread.
Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.
Marinated lamb steaks served atop a homemade mixed-flour trencher bread with fresh watercress, green beans, and mustard dressing.
Seared tuna steaks served with a fresh vegetable salad, homemade tapenade, dressing, soft-boiled eggs, and fougasse bread.
Seared rump steak pieces simmered in spices and red wine, served over zesty creamed sweet potato mash and green beans.
Succulent lamb steak seasoned with rosemary and pepper, served alongside a fresh green bean, feta, and pistachio salad.
Seasoned rump steak served with crispy tempura vegetables, a golden potato rosti, and a zesty mustard peppercorn dressing.
Crispy deep-fried sea bass fillets coated in cornflour batter, served with a fresh, zesty pineapple and green bean salsa.
A fresh green bean salad tossed in balsamic dressing, topped with savory Stilton cheese on toasted ciabatta.
Succulent grilled lamb steak served over a sautéed mixture of fresh green beans and tender beetroot.
An easy twist on classic French salad using fresh seared salmon, vegetables, and a luscious homemade dressing.
A quick vegetarian dish featuring couscous hydrated in stock, tossed with fresh tomatoes, green beans, lemon, and flatleaf parsley.
A fresh herb and lentil salad served with a pan-fried Toulouse sausage patty.
Succulent pan-fried sea bass served alongside a fresh tomato and green bean balsamic dressing.
Flattened pork loin stuffed with prunes, pan-seared, and oven-roasted alongside sweet potatoes and tomatoes, served with boiled green beans.
A vibrant vegetarian salad combining cooked couscous with citrus juices, pomegranate seeds, fresh mint, and crunchy pistachios.
Roast chicken brined and flavored with Chinese five-spice, garlic, and ginger, basted in a honey-soy whiskey sauce with steamed vegetables.
Pan-fried golden new potatoes tossed with fresh green beans and savory black olives for a simple vegetarian side dish.
A comforting pork and mushroom pie topped with fluffy mashed potatoes, served with spiced mustard seed and chili green beans.
A light, spicy vegetable soup featuring a Vietnamese-inspired basil and lemongrass pistou with pasta, beans, and fresh peas.
A light French lamb stew featuring fresh spring vegetables like carrots, peas, and green beans simmered until tender.