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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Sautéed mixed mushrooms with garlic, chilli, and herbs served on toasted garlic-rubbed bread slices.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Pan-seared sirloin steaks served with a hearty chorizo and sweetcorn potato hash and a homemade herb-infused tartare sauce.
Succulent turkey breast wrapped in mushrooms, savory pancakes, and puff pastry, served with a fresh tomato and cucumber salsa.
Homemade gnocchi in a creamy chestnut and butternut squash sauce served with pan-roasted salmon fillets.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
A simple, spicy whole butterfly-cut fish served with a zesty grilled tropical pineapple salsa and aromatic Mexican sauce.
Traditional Roman artichokes stuffed with an anchovy herb paste, baked with potatoes in white wine and vegetable stock.
A spicy chicken stew featuring fiery 'nduja sausage paste served over smooth olive oil mashed potatoes.
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
Steamed and griddled swordfish steaks served with a fresh herb sauce and a vibrant, crisp Mediterranean vegetable salad.
Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
A quick and easy quiche using leftover roast chicken and asparagus, perfect for lunch or picnics.
Smooth chicken liver pâté paired with a homemade caramelized apple, apricot, and walnut chutney served on crispy Melba toast.
A creamy Italian risotto featuring fresh peas and marjoram, topped with tender, lemon-dressed chargrilled baby squid.
A deliciously different anchovy tart layered with potatoes, tomatoes, and marjoram, served with fresh basil oil and rocket salad.
Handmade pasta parcels filled with herb-infused ricotta, served with fresh basil pesto, seasonal peas, and runner beans.
Classic roast chicken served with a fresh spring vegetable fricassée of asparagus, peas, and marjoram.
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Pan-seared salmon served over crushed buttery marjoram peas with a fresh, blended vine tomato and Cabernet vinegar sauce.
Succulent roasted cod fillets served with a vibrant pea purée, sautéed Morteau sausage, chanterelle mushrooms, and fresh spring vegetables.
Roasted partridges served with a cider-infused spiced apple sauce, walnut oil emulsion, sautéed kale, and a marjoram dressing.
A slow-simmered whole duck dish served with tender peas, shredded lettuce, and a rich, creamy lemon and mint sauce.
Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.
Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.
Succulent lamb kebabs paired with homemade spicy flatbreads and a creamy tahini-yogurt dressing, garnished with lemon-soaked onions.
Slow-baked lamb shoulder stuffed with herb paste and roasted peppers, served with seasoned root vegetables and a red wine gravy.
Crispy filo pastry rectangles filled with herbed goats' cheese cheddar, rolled into cracker shapes and baked until golden and crisp.
A traditional blend of pork, veal, suet, and herbs formed into skins or cakes and fried until cooked through.
A slow-cooked black bean stew flavored with smoked meat, fresh coriander, marjoram, and a whole head of garlic.
Marinated duck breasts roasted with Peruvian chili and miso, served with pickled daikon, cucumber, and a citrus dipping sauce.
A quick stir-fry of squid and prawns infused with fragrant lemon zest, chilli, garlic, parsley, and fresh marjoram.
Middle Eastern flatbread topped with a sesame and herb paste, kneaded into a soft dough and baked until golden.
Handmade pork sausages served with traditional Irish potato and cabbage mash alongside a simple sweetened apple pulp sauce.
A classic post-Christmas pie featuring leftover turkey and ham topped with creamy mashed potatoes and baked until golden brown.
Seared tuna steaks served over a warm salad of green beans, spinach, potatoes, and tomatoes with a mustard vinaigrette.
A traditional, moist Austrian meatloaf made with pork mince, caraway, and marjoram, served with a rich soured cream sauce.
A Swedish hash of fried leftovers, potatoes, carrots, and meat served with egg yolks, lingonberry jam, and pickled beetroot.
Luxembourgish meat pies filled with pork and beef mince, then infused with a fragrant Riesling wine jelly after baking.
Marinate chicken in buttermilk, coat in a spiced flour blend, pan-fry until golden, and bake until crunchy.
Marinated veal chops grilled over hot coals and served with a zesty herb and lemon salmoriglio sauce.
Handmade pasta parcels filled with a toasted pine nut, ricotta, and fresh herb mixture, served with fragrant garlic oil.
A savory spinach, garlic, and nettle roulade filled with homemade mayonnaise and fresh shrimp, then rolled and sliced.