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Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Authentic, intensely flavoured pork curry marinated in a home-made spice paste, slow-cooked until tender, and topped with toasted cashews.
Flavorful Indian-inspired lamb kebabs served as burgers with a cooling herbed yoghurt sauce, fresh tomatoes, and onion rings.
A hearty wintry dish featuring ducks braised with bacon lardons, onions, carrots, and peas in a rich herb-infused sauce.
Grilled chicken strips combined with romaine lettuce, parmesan, and homemade Caesar dressing, rolled into soft flour tortilla wraps.
A creamy vegetarian risotto featuring shredded mixed lettuces, fresh garden peas, and spring onions finished with butter and parmesan.
Succulent barbecued chicken flavored with spicy citrus marinade, served alongside coal-roasted potatoes topped with homemade herb garlic butter.
Pan-fry salmon fillets and serve over creamy simmered peas with lettuce, mint, and buttered new potatoes.
Roasted rib of beef served with homemade horseradish cream, pickled walnuts, and a buttery medley of seasonal spring vegetables.
A fresh salad featuring shredded pre-cooked duck breast, crisp vegetables, and savory hoisin sauce topped with toasted sesame seeds.
A slow-simmered whole duck dish served with tender peas, shredded lettuce, and a rich, creamy lemon and mint sauce.
Roasted garlic paste spread on toasted ciabatta with melted goats' cheese, served over fresh lettuce leaves and optional prosciutto.
Deeply savoury chicken, bacon, and parmesan patties fried until golden and served wrapped in crisp lettuce leaves with mayonnaise.
Chicken thighs marinated in Middle Eastern spices and lemon, oven-roasted until golden, and served with a creamy tahini yogurt sauce.
Roast herb-crusted lamb loins served with buttery scallion crushed potatoes, seasonal vegetables, and a rich herb mustard sauce.
Crispy ham and chicken croquettes paired with a refreshing tuna, asparagus, and tomato salad for a light Spanish meal.
Homemade fish fingers breaded with paprika, fried until golden, and served in wholemeal pittas with a zesty curry mayonnaise.
Healthy turkey meatballs seasoned with spices, browned in a pan, oven-baked, and served with a fresh avocado tomato salsa.
A beautiful Latvian-inspired layered salad featuring potatoes, fresh vegetables, beetroot, and egg, perfect for a Scandinavian-style smorgasbord.
Tender spatchcocked chicken marinated in a smoky chilli paste, griddled under a weighted brick, and served with savory black beans.
Cod fillets stuffed with a ricotta and crab mixture, wrapped in lettuce leaves, and poached in a spiced stock.