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Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Spatchcock chicken marinated in honey and preserved lemon, served with a fresh quinoa, olive, and broad bean salad.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
Flavorful Argentinian pastries filled with spiced minced beef, hard-boiled eggs, olives, and raisins, then fried until golden and crisp.
Boil potatoes, peel, and quarter them before mixing with thinly sliced onions, olives, oregano, oil, and vinegar for serving.
Grilled charred squid served with cold watermelon, olives, tangy goats' curd, and crispy vine leaves for a refreshing summer dish.
Slow-cooked spiced lamb tagine served with a nutty herb-filled bulgur wheat tabbouleh for a fragrant North African dinner.
Slow-cooked lamb shank stew featuring exotic spices, apricots, and olives served with a nutty pomegranate and herb-rich bulgur tabbouleh.
Tender lamb shanks in aromatic Moroccan spices served with a fresh herby bulgur wheat salad and pomegranate seeds.
Herring fillet topped with olive tapenade, served alongside caramelized sweet and sour tomatoes and a rich white wine butter sauce.
A zesty Moroccan-style chicken dish slow-cooked with potatoes, olives, and ras el hanout spices for a tender, flavorful meal.
A fragrant Moroccan-inspired vegetable tagine featuring sweet potatoes, apricots, and almonds served over zesty preserved lemon couscous.
A classic Sicilian vegetable dish featuring sautéed aubergines, tomatoes, celery, and olives in a sweet and tangy vinegar sauce.
Toasted ciabatta slices topped with a chunky green olive tapenade, chopped tomatoes, and fresh basil leaves.
Tender pork belly braised with greens, olives, and capers, served alongside creamy, buttery feta-infused polenta.
A fragrant Moroccan seafood stew featuring mixed firm fish, mussels, and olives, served over steamed coriander couscous.
Flavorful Moroccan beef seared and served over spiced couscous with harissa paste, roasted peppers, and olives.
Spiced lamb chops grilled and served alongside a fresh herb-heavy bulgar wheat salad with roasted peppers and olives.
A tasty, aromatic Moroccan chicken tagine with olives and preserved lemons, perfect served alongside couscous for a filling supper.
Tender scored squid chargrilled until charred, served with a warm Mediterranean sauce of olives, tomatoes, garlic, and capers.
A fragrant chicken dish marinated in spice paste, simmered with lemon, saffron, and olives for a tender, flavorful meal.
Sweet and sticky chicken thighs featuring crisp skin, marinated in a honey-lemon mixture and topped with olives and preserved lemons.
A lean, tasty twist on shepherd's pie using goat meat, savory vegetables, anchovies, and a cheesy potato mash topping.
A tiered bread featuring layers of olives, ham, cheese, and herbs inspired by Italian and Cypriot flavors.
Thin, olive-studded breadsticks mixed with a dough hook, tripled in size, and baked until golden for a perfect party snack.
A traditional French sourdough bread studded with black and green olives and aromatic oregano, baked until golden and crisp.
Seared monkfish loin served with a chorizo and chickpea salad, shrimp salsa, and a tangy lemon-balsamic dressing.
A simple Mediterranean appetizer featuring black and green olives marinated with fresh herbs, garlic, lemon, and extra virgin olive oil.
Crispy ham and chicken croquettes paired with a refreshing tuna, asparagus, and tomato salad for a light Spanish meal.
Vegetable fritters made with courgette and sweetcorn, served with a zesty, crushed green olive and pea salsa.
A Mediterranean-flavoured casserole featuring pork shoulder, chorizo, fennel, and chickpeas, slow-cooked until tender and served with wilted spinach.
Chicken breasts dusted in seasoned flour, browned, and simmered in sherry and stock with bacon, olives, and toasted almonds.
A flavorful chicken and vegetable stew with peppers, olives, capers, and tomatoes, slow-simmered for a hearty Mediterranean meal.
Whole lemon sole stuffed with a sautéed fennel, cherry tomato, and olive mixture, then roasted and served with fresh parsley.
Slow-roasted cherry tomatoes topped with a zesty green olive tapenade and Parmesan served on grilled focaccia strips.
Roast spiced monkfish served over a smoky, creamy aubergine purée with a piquant olive and anchovy dressing.
A varied platter featuring spiced almonds, deep-fried squid, pomegranate dipping sauce, almond-stuffed olives, and roasted garlic peppers.