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Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
A healthy vegetarian pasta bake featuring broccoli, spinach, and a zesty mustard and parmesan cheese sauce.
Short-marinated beef steaks fried in a wok with a zesty orange, honey, and soy sauce glaze and shiitake mushrooms.
Blanched lobster and softened mango served with a citrusy dressed salad and rich foaming nut-brown butter sauce.
Seared beef fillet served on fresh salad leaves with a zesty horseradish dressing and sautéed cognac-flambéed mushrooms.
A quick, healthy salad featuring warm green lentils, mixed leaves, earthy beetroot, and creamy goat's cheese with a mustard dressing.
A satisfying main meal salad featuring grilled goats' cheese on sourdough with crisp bacon, hazelnuts, and a tarragon vinaigrette.
Spiced beef and pork meatballs stuffed with cream cheese, served with a fresh herb salad and flash-fried tomatoes.
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
A sophisticated chilled mousse layering creamy avocado and smoked salmon, served with a mustard-dressed avocado salad and mixed greens.
Warm figs stuffed with savory Stilton cheese, drizzled with oil and vinegar, then baked until bubbling and served with salad.
Spiced beef skewers served with grilled figs, golden halloumi, and a zesty dressed salad for a balanced Mediterranean meal.
A sophisticated chicken liver pâté marinated in Cognac, poached with basil and garlic, served with chutney and wholemeal bread.
An economical pasta bake combining tinned salmon, mascarpone, and mozzarella, topped with crispy breadcrumbs and pine nuts.
Crispy breaded fish strips deep-fried until golden, served with homemade tartare sauce, fresh lemon wedges, and a dressed green salad.
Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.
Lamb mince stuffed into marrow strips, baked with tomato sauce and mozzarella, served with a fresh lemon-dressed green salad.
Crispy deep-fried potato sausages stuffed with melting cheese, served alongside a fresh tomato, onion, and dressed leaf salad.
Pan-fried mozzarella wrapped in Parma ham served with a homemade sticky plum chutney and fresh dressed salad leaves.
Indulgent purple sprouting broccoli baked in a rich cheese sauce, topped with golden brioche croutons and Lincolnshire Poacher cheese.
Succulent rump steak served with golden hand-cut chips and a rich, creamy tarragon-infused béarnaise sauce.
A sophisticated chilled terrine layering butter-poached salmon with smoked salmon and chive butter, served with a fresh lemon-dressed salad.
Hand-minced beef patties stuffed with creamy Taleggio cheese, seasoned with capers and shallots, then griddled to perfection.
A warming gratin of potatoes, bacon, and Reblochon cheese, served with a crisp bacon-infused green salad and mustard dressing.
Pan-sear salmon skin-side down before roasting, then serve alongside peppers sautéed in a tangy red wine vinegar and sugar glaze.
Succulent pan-seared fillet steaks served with golden homemade chips and a classic herb-infused creamy Béarnaise sauce.
Scallops and crayfish served with home-smoked beetroot, tender asparagus, and a fresh herb salad dressed in balsamic vinegar and oil.
A vibrant Italian bread salad featuring ripe tomatoes, crispy ciabatta, and a tangy anchovy and caper dressing.
Roasted oxtail simmered in red wine sauce, served warm over a fresh pea, broad bean, and herb leaf salad.
A refreshing green salad with crunchy vegetables and a zesty dill dressing that can be prepared ahead without wilting.
A sophisticated chilled goats' cheese terrine layered with apple and celery, served with a walnut vinaigrette and raisin salad.
Seared mallard duck breasts served over a warm bed of Puy lentils and salad leaves, topped with crispy parsnip shreds.
Succulent lobster served over smooth crème fraîche mashed potatoes with a fresh tomato and herb vierge dressing.
Succulent seared beef fillet served with braised celery, mixed salad leaves, and a creamy Cashel Blue cheese vinaigrette.
A sophisticated vegetarian starter featuring layered golden beetroot rosaces atop a savory Roscoff onion jam and crisp puff pastry.
Pan-fried chicken livers served over mixed greens with a warm perry vinegar dressing, topped with crisp croutons and chives.
Crispy breaded wedges of Caerphilly cheese served with a homemade spicy pineapple chutney and fresh garden salad.
A savory vegetarian torte featuring sautéed mushrooms, red onions, peas, and parmesan, served with a homemade sweet onion chutney.
Gently poached salmon served with a warm pea and chorizo dressing, finished with fresh dill and baby salad leaves.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.
Crispy deep-fried avocado paired with fresh crab meat and a vibrant chilli-mint dressing served over seasoned mixed salad leaves.
Pan-seared rib-eye steaks served with a zesty herb salsa, crispy spiced onion rings, and a simple side salad.
Pan-seared spiced plaice served with sautéed potatoes and a fresh raspberry-dressed salad.