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A spicy stir-fry using leftover turkey, homemade masala spice mix, peppers, and chillies for a quick and flavorful meal.
Thinly sliced beef batons marinated, battered, and deep-fried until crispy, سپس tossed in a reduced sweet and spicy sauce.
Whole red snapper shallow fried until crisp and served with a zesty, steamed Caribbean vegetable escovitch sauce.
Deep-fried turkey slices sandwiched between potato, served with buttery minty crushed peas for a festive left-over treat.
Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.
Slow-cooked pork shoulder and belly in aromatic spices, served alongside crispy deep-fried potatoes and a fresh herb salad.
Spiced grey mullet wrapped in banana leaves, baked and served with a vibrant hard-boiled egg and roasted peanut salad.
Fancy Indian-style lamb chops marinated in spices, coated in cumin-spiced mashed potato, breaded, and fried until stunningly golden.
A traditional Parsee spiced fish dish cooked in a unique sweet and sour white egg-based sauce with fresh herbs.
Pot up this perfect piccalilli for presents or save it for deli lunches of cold meats and cheeses.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
A vegetable-packed pickle perfect for cold meats or cheese sandwiches, simmered to a firm consistency and stored in jars.
Succulent poached and seared venison loins served with glazed parsnip ribbons, wilted kale, fresh pear, and rich red wine gravy.
Grilled bacon and savory beer-cheese rarebit served on toasted bread with a quick, homemade apple and tomato chutney.
Mushrooms topped with a rich Stilton and Cheddar rarebit mixture, served with a homemade apple and tomato chutney.
A thick, rich South-East Asian beef curry served with homemade spiced mango chutney and steamed sticky rice.
Seared T-bone steaks served with a homemade sweet and spicy tomato chutney, grilled figs, and a fresh dressed salad.
Crispy spiced soft shell crabs served with a homemade sweet and tangy mango chutney.
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Tender roast lamb aromatic with lavender and hay, served with crisp roast potatoes, mint sauce, and purple sprouting broccoli.
Slow-roasted lamb shoulder with mint stuffing served over buttered sliced potatoes and onions with a zesty homemade mint sauce.
Crispy deep-fried onion bhajis flavored with toasted spices, served alongside a sweet and tangy homemade mango chutney.
Crispy Parma ham parcels filled with melting mozzarella, served with a spiced homemade plum chutney and charred ciabatta bread.
A comprehensive picnic spread featuring homemade piccalilli, boiled gammon, a creamy anchovy dip, pork pies, cheese, and fresh vegetables.
Succulent pot-roasted lamb shoulder served with creamy herb-infused mashed potatoes, root vegetables, and a homemade zesty mint sauce.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
A classic roast dinner featuring tender slow-roasted lamb shoulder, crispy potatoes, sautéed spring greens, and homemade mint sauce.
Slow-roasted lamb shoulder served with homemade mint sauce, crispy roast potatoes, honey-glazed parsnips, and sautéed savoy cabbage.
A vibrant preserve made by boiling vinegar, sugar, apples, and tomatoes until thickened but still chunky.
Leg of lamb roasted over layered potatoes and onions, served with a red wine reduction and fresh mint sauce.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
Tender and juicy pork spare ribs coated in a homemade, thick, sticky barbecue sauce and grilled to perfection.
Succulent tiger prawns served with a homemade Marie Rose sauce on a bed of crisp Little Gem lettuce.
Potato blinis topped with char-grilled trout, homemade horseradish cream, and pickled beetroot for an elegant starter or main.
Lamb marinated in pineapple juice and sugar, skewered with peppers and fruit, then grilled and served with homemade zesty mayonnaise.
A rich beef stew braised with mushrooms and potatoes, topped with a golden pastry crust and served with pickled onions.
Herb-marinated lamb chops served with spicy harissa-glazed aubergine, a coconut yoghurt dressing, and a fresh green bean and mint chutney.
Slow-roasted lamb shoulder infused with anchovies, finished with a sticky glaze, and served with buttery toasted bulgur wheat and cream.
A classic sweet and sour sauce made by simmering sieved tomatoes, citrus, sugars, and vinegar, thickened with cornflour.
A trio of baked Camembert with pickle, mini quail Scotch eggs, and chilled pea and mint soup.
Classy asparagus starter served with homemade herb mayonnaise and deep-fried, bacon-crusted quail's eggs.
Preserve fresh cherry tomatoes in a sweet and vinegary liquid with garlic, rosemary, coriander seeds, and black peppercorns.
Lamb chops layered with onions and sliced potatoes, oven-baked until golden and served with homemade pickled red cabbage.
Simmer sweet and sour sauce, stir-fry egg noodles with vegetables, and serve with griddled pre-cooked pork belly.
Slow-cooked pork belly glazed in teriyaki sauce, served with a smooth piccalilli purée, compressed apples, and a fresh cauliflower salad.
Homemade bread loaves filled with thick-cut smoked bacon and a rich, spiced, homemade brown sauce.
Whisk a smooth batter, chill, then bake with sausages in hot dripping. Serve with a rich, glossy onion and ale gravy.
A creamy prawn curry served with homemade spiced potato and pea fritters deep-fried in a crisp chickpea flour batter.
Marinated trout fillets grilled and served over a vibrant mixed bean salad with a side of naan bread.
Lamb and pork meatballs combined with fresh apple and peppers, served in a homemade tomato and vegetable sauce.
Transform a glut of vegetables into a delicious homemade pickle by salting, simmering in vinegar, and thickening with spices.
Double-fried potatoes cooked at two different temperatures for a thick, crisp exterior and a fluffy center.
Pan-seared bacon chops served with blanched broad beans, a vinegar glaze, and fresh marjoram leaves.
Meaty hake served with a rich mushroom purée, buttery braised celery root, and a sweet malt vinegar butter sauce.
Homemade fish fingers served with flavor-packed marie-rose sauce and posh mushy peas for a treat of a fish supper.
Seared beef fillets served on wasabi potato pikelets with a spiced fennel, ginger, and garlic infused beetroot relish.
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.
Spicy marinated lamb shoulder skewers served with crispy spiced roast potatoes and a rich, fragrant saffron cream sauce.