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A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.
A refreshing vegetarian salad featuring tomatoes, cucumbers, and peanuts tossed in a tempered mustard seed and lemon dressing.
Delicious vegetable samosas made with spiced potatoes, peas, and filo pastry, baked until golden and crisp for an inexpensive lunch.
A slow-cooked lamb stew with handmade fenugreek dumplings, sweet potatoes, and chickpeas in a spiced coconut tomato sauce.
A vibrant South Indian rice dish flavored with lemon juice, curry leaves, ginger, peanuts, and toasted spices.
Authentic, intensely flavoured pork curry marinated in a home-made spice paste, slow-cooked until tender, and topped with toasted cashews.
Flavorful Indian-style potatoes simmered with aromatic spices, fresh ginger, tomatoes, and coriander in a vegetable stock base.
Indian spiced water buffalo steaks marinated in toasted spices and served with a coconut milk and shallot curry sauce.
A fragrant Mangalorean chicken curry served with homemade spiced curry leaf and fennel flatbreads garnished with mustard cress.
Warm and fragrant ginger-centered chicken roulades served with a rich tomato sauce and a sweet-spicy ginger chutney.
Pan-fried sea bass served over crushed spicy potatoes with a creamy coconut, ginger, and tamarind sauce, topped with cress salad.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Two savory picnic pies, one vegetarian and one chicken, encased in a crisp, golden hot water crust pastry.
A light, healthy Goan-style beef stir-fry served with refreshing chilled yoghurt-infused mustard seed and cumin basmati rice.
Flavorful Keralan-style crab sautéed with coconut and spices, served alongside a creamy egg and lettuce salad with homemade mayonnaise.
Marinated lamb chops seared and oven-roasted, served alongside spiced basmati fried rice and a fresh herb chutney.
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
A fragrant tomato chutney featuring Silk Road spices, corn, and chillies, perfect for pairing with cheeses and cold meats.
A quick, crunchy piccalilli made by salting mixed vegetables and fruit before combining with a spiced, thickened vinegar liquid.
A fragrant vegetarian vegetable korma served with handmade chickpea flour chapattis, topped with ground almonds and fresh coriander.
Seared red mullet and compressed melon served with spicy ginger pickle, popped wild rice, and a citrus kaffir lime foam.
A fragrant lobster curry featuring a homemade spice paste, served with slow-cooked ginger chutney and creamy coconut sticky rice.
Succulent simmered ham hock layered with steamed spring onions in a savory jelly, served with tangy spiced pickled marrow.
Gently spiced deep-fried soft-shell crabs served with a zingy, homemade, aromatic lime pickle. A fantastic Indian-inspired seafood starter.
Slow-roasted lamb shoulder in a fragrant spice mix served alongside spicy, tender Bombay potatoes in a tomato-based sauce.
Pollack fillets coated in a toasted spice paste, grilled, and served over a warm, savory chickpea and tomato sauté.
A fragrant South Indian stir-fry of tiger prawns, curry leaves, and spices, served with steamed rice and lime.
Slow-cooked spiced lamb shoulder served with a rich tomato and tamarind sauce, homemade chapatis, and fragrant coriander basmati rice.
Slow cooked lamb shoulder in a rich homemade madras curry sauce served with spicy, turmeric-infused sautéed potatoes.
Slow-cooked tender lamb shanks in a rich homemade madras curry sauce, served with fresh handmade chapatis and crispy shallots.
Luxurious seafood dish featuring pan-seared scallops and lobster served with homemade ginger chutney and sautéed kai lan.
Marinate chicken in freshly ground spices, roast until golden, and simmer in a vibrant tomato sauce. Serve with fluffy rice.
A layered mutton and mint terrine served with a homemade spiced beetroot chutney and crusty baguette slices.
Succulent duck breasts roasted in a pan, served with a tangy ginger chutney, charred asparagus, and tenderstem broccoli.
Grilled mackerel fillets served alongside a homemade spicy rhubarb chutney and fresh watercress salad.
Spiced salmon fillets grilled with vindaloo paste, served over fragrant coconut and peanut rice with a creamy coconut sauce.
Healthy pan-fried salmon served with a charred vegetable quinoa salad and a sweet and spicy ginger tamarind sauce.
Succulent seared tuna paired with griddled watermelon and a spiced ginger pickle purée, garnished with fresh baby leaves.
Crunchy vegetarian potato cylinders spiced with cumin and mustard seeds, served with a fresh herb and yoghurt dipping sauce.
Crispy beer-battered soft shell crabs served with a creamy garlic coriander mayo and a refreshing cucumber yogurt dipping sauce.
Fry spiced potato filling, wrap in handmade pastry, and deep fry until crisp. Serve with a homemade sweet chilli sauce.
A quick Indian-style stir-fry using leftover roast beef served alongside spiced broccoli and sweet-and-sour butternut squash.
A stir-fry of thinly sliced cooked beef with onions, green peppers, and aromatic Indian spices for a quick meal.
Succulent chicken breasts browned and baked in a spiced tomato and cream sauce with onions, ginger, and green chillies.
Simple spiced potatoes sautéed with mustard seeds, chilli, and turmeric. A popular Indian side dish with a crispy finish.
A quick vegetarian side dish featuring green beans sautéed with mustard seeds, cumin, and fresh ginger.
Succulent lamb leg marinated in spiced yoghurt, slow-roasted until tender, and served with a tempered onion and tomato yoghurt sauce.
A flavorful potato mixture spiced with lentils, curry leaves, and ginger, rolled into grilled chapattis or naan breads.
Toast aromatic spices, grind into a fine powder, and mix with ginger, garlic, and vinegar to create fresh homemade curry.
Score lamb belly, rub with a rosemary and seed spice mixture, then grill and roast until tender and crisp.
Unique Scandinavian-inspired home-smoked cod served with crisp apple frisée salad, creamy potato salad, and a tangy anchovy dipping sauce.
Oven-baked green-pea pastry bites filled with spiced pea purée, ginger, and green chillies, served as appetizers or party snacks.
Spatchcocked poussin marinated in aromatic spices, griddled until golden, and served with a homemade sweet and spicy tomato chilli jam.
Succulent spiced lamb chop served over tender sweet potato discs simmered in a rich beef stock and red wine reduction.
A fragrant Goan-style vegetable curry featuring cauliflower, broccoli, and green beans simmered in a creamy, spiced coconut milk sauce.
Succulent cod and salmon skewers blended with aromatic spices and herbs, served with a refreshing, tempered cucumber yogurt sauce.
A classic vegetarian German-style potato salad featuring crushed potatoes, shallots, Dijon mustard, and fresh dill in a tangy dressing.
Pan-fried lamb’s liver and sweetbreads served with quick-pickled spring onions, blanched samphire, and minty Jersey Royal potatoes.
Pan-fried mackerel fillets served with a spiced, homemade chutney of onions, tomatoes, and fresh greengages.
A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.
Grilled whiting fillets served with a spiced potato bhaji made with mustard seeds, turmeric, onions, and fresh coriander.
A heady, sweet spice blend with a chili kick. Toast whole spices until popping, then grind into a fine powder.
A hearty Scandinavian fish soup made by simmering salt cod with aromatics, finished with butter, milk, and sour cream.
A fragrantly spiced shepherd’s pie using leftover roast lamb topped with aromatic mashed potatoes for a quick weekday dinner.
Tasty mutton curry with big flavours and iron-rich spinach, slow-cooked until tender in a spiced green sauce.
Honey-glazed spiced pork loin served over a turmeric-infused rice pilaf with a fresh basil and cherry tomato salsa.
Grilled spiced mackerel served over a creamy yoghurt sauce with a vibrant, coconut-infused sautéed spinach side dish.
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.
Spicy roasted salmon served with a vibrant pea purée and quick pickled vegetables for an elegant dinner party main.