A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
Pan-fried pork loin served over buttery creamed leeks and chard, accompanied by tender boiled new potatoes.
Boiled new potatoes breaded with parmesan and egg, deep-fried until golden, and finished with a flavorful garlic parsley butter.
A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
A classic French salad featuring marinated tuna steaks, fresh vegetables, boiled eggs, and a zesty herb vinaigrette.
A comforting smoked haddock and potato hash topped with perfectly soft poached eggs and finished with parmesan and Greek yoghurt.
Potatoes sautéed with vinegar and paprika, finished with a sweet and tangy glaze of ketchup, tomato purée, and honey.
Firm white fish fillets baked in a rich tomato sauce with fresh basil, baby spinach, and boiled new potatoes.
Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.
A nutritious vegetarian cauliflower and potato curry flavored with mild spices, finished with fresh herbs and a splash of milk.
Squid stuffed with chorizo paste, pan-fried with buttery sage, served alongside crispy potatoes, peas, capers, and homemade garlic aioli.
Boil new potatoes until tender, crush with a fork, and stir in butter and crème fraîche for a simple side.
Pan-seared chicken breast roasted with cherry tomatoes, balsamic vinegar, and soy sauce, served alongside golden-brown roasted baby new potatoes.
A South African stew featuring goat steaks, chorizo, and festive spices like ginger, cardamom, and cloves, simmered with tomatoes.
Pan-seared mullet fillets served with golden new potatoes, brown shrimp, and fresh herbs in a bright lemon-butter sauce.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
A warm British salad featuring crispy bacon, flaked kippers, baby potatoes, and fresh spinach topped with a poached egg.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Pan-fried lamb sausages served over blanched cabbage sautéed with bacon, shallots, and white wine vinegar alongside boiled new potatoes.
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Boiled lobster halves served with sautéed whelk garlic butter, tender new potatoes, and a fresh dressed watercress salad.
Pan-fried kipper served with golden sautéed potatoes topped with a zesty lemon parsley butter sauce and fresh chervil garnish.
A creamy potato salad made with homemade mayonnaise, fresh chives, and topped with flavorful roasted peppers.
A unique frittata featuring snails, potatoes, bacon, and peas fried together with eggs and finished with fresh parsley.
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.
Pan-fry chorizo and potatoes until golden, then toss with fresh spinach and a tangy homemade wholegrain mustard dressing.
Pan-fried chicken breasts served with a creamy wild mushroom and garlic sauce alongside boiled chive new potatoes.
A German-style potato salad featuring boiled potatoes topped with a tangy sautéed shallot, thyme, and white wine vinegar dressing.
A light summer stew featuring underrated gurnard fish, fresh spinach, broad beans, and crispy bacon lardons.
A rapid vegetarian meal featuring boiled new potatoes, sautéed mushrooms, and peppers folded into fluffy beaten eggs with melted cheese.
Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.
Sweet and salty pickled mackerel paired with a warm potato salad flavored with coriander, lime, and a creamy homemade dressing.
Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.
Simple chicken dish with smoked bacon, mushrooms, and white wine, served with potatoes and fresh green beans.
Grilled halibut steaks served in a saffron-infused vegetable broth with crispy deep-fried panko squid and a homemade béarnaise sauce.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
A hearty stew featuring chorizo, chickpeas, and cherry tomatoes, topped with herbed breadcrumbs and grilled until golden-brown.
A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.
Luxury Wagyu beef steaks served with earthy beetroot purée, crispy shallot rings, sautéed new potatoes, and vibrant kale.
Whisk oil, vinegar, and mustard with chives then toss in warm cooked new potatoes for a simple vegetarian side.
A summery salad featuring runner beans, tiger prawns, and new potatoes tossed in a fresh mint vinaigrette and yogurt dressing.
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
A fresh salad using leftover turkey tossed with warm new potatoes, garlic, anchovies, and a zesty lemon dressing.
A traditional Indonesian salad featuring cooked and raw vegetables served with a rich, warm coconut and peanut dipping sauce.
A festive vegetarian quiche featuring a walnut-infused pastry, filled with wilted spinach, sliced new potatoes, and flavorful Stilton cheese.
Stuffed chicken breasts served with crispy chorizo potatoes and wilted spinach for a hearty, flavorful dinner.
Crushed potatoes topped with smoked salmon, sautéed spinach, and a poached egg, finished with a rich lumpfish roe hollandaise sauce.
Pan-fried Dover sole served with a brown butter shrimp sauce, steamed new potatoes, and almond-topped French beans.
Pan-seared lamb fillets and grilled chops served with a minty Paloise sauce, crushed buttery potatoes, and blanched green beans.
Roasted poussin served with a creamy tarragon and white wine sauce and buttered new potatoes.
Grilled mackerel fillets served with a tangy mashed gooseberry sauce, boiled new potatoes, and a fresh green salad.
Boil tender new potatoes, grill mustard-brushed mackerel fillets, and toss lettuce in a homemade citrus vinaigrette for a fresh supper.
Succulent hake wrapped in crispy pancetta served alongside potatoes simmered in a creamy, aromatic curry and turmeric sauce.
Traditional hot water crust pastry pie filled with tender lamb, leeks, and herbs, served with potatoes and carrots.
A zesty marmalade glazed gammon served with homemade parsley sauce and buttered new potatoes for a classic festive meal.
Pan-fry salmon fillets and serve over creamy simmered peas with lettuce, mint, and buttered new potatoes.
Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.
Pan-fried hake wrapped in pancetta served with buttery new potatoes, spring onions, garlic, and a white wine chive sauce.
Pan-seared pheasant breast in a red wine and balsamic reduction, served with cheesy Stilton-topped crushed rosemary potatoes.
Par-boiled diced new potatoes mixed with mustard and rosemary, topped with Stilton cheese, and grilled until bubbly and golden.
A whole sea bass baked in a salt crust, served with a warm potato, bacon, and artichoke heart salad.
Pan-fried new potatoes infused with fresh rosemary and garlic, finished with a bright squeeze of lemon juice and seasoning.
A classic dish featuring pan-seared sea bass and lemon sole served with crushed potatoes and a nutty brown butter sauce.
Pan-fried smoked eel served with steamed vegetables, fresh pea shoots, and a rich buttery clam and white wine sauce.
Home-smoked duck breasts served with a rich orange-flavored caramel sauce and golden-brown pan-fried new potatoes.
Seared spice-rubbed tuna served with a classic Niçoise salad assembly of potatoes, beans, olives, and a homemade anchovy dressing.
Smoked trout served alongside crushed herb potatoes, a warm tomato salsa, and a fresh rocket and parsley salad.
A fragrant Thai green curry featuring chicken thighs, potatoes, and pea aubergines served with citrus-infused lemongrass jasmine rice.
A classic salad featuring seared tuna loin, fresh vegetables, boiled eggs, and a homemade anchovy and lemon dressing.
Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.
A warm salad featuring roasted peppers, boiled potatoes, and melted Raclette cheese, topped with a homemade olive tapenade.
A light vegetarian salad featuring boiled new potatoes tossed in a tangy Dijon mustard and fresh dill dressing.
A warm salad featuring roasted peppers, new potatoes with rosemary and mustard, topped with melted Gruyere cheese and homemade tapenade.
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Crispy cheese-breaded turkey served with golden fried new potatoes and a smooth, sweet red pepper and honey sauce.
Butterflied chicken stuffed with mozzarella, wrapped in parma ham, served with griddled potatoes and a savory leek tomato wine sauce.
Deep-fried battered sea bass served over crushed new potatoes with garlic, lemon, and fresh parsley.
Boil and crush new potatoes, fry with leeks in butter until crispy, and top with pan-fried Parma ham.
Boiled new potatoes lightly crushed with butter, olive oil, and aromatic chopped truffles, garnished with fresh basil.
Deep-fry curry-dusted parsnip wedges until crisp and serve alongside a golden-brown grated potato rosti pan-fried in butter.
Seared ostrich steak roasted with rosemary and garlic, served alongside tender sautéed potatoes, balsamic vine tomatoes, and green beans.
Herb-breaded veal roasted until tender, served over golden potato rösti with red cabbage confit and a soft poached egg.
Seared ostrich steak wrapped in homemade pastry with creamed mushrooms, served with red wine sauce and sage crushed potatoes.
Succulent herb-crusted lamb rack served over crispy grated potato cakes with a rich, syrupy red wine and shallot reduction.
Grated new potatoes are fried into a golden cake, quartered, and served topped with a fresh poached egg.
Roasted asparagus and sautéed new potatoes served with fresh herbs, grated cheddar cheese, and a perfectly soft poached egg.
Pan-seared duck breast served with a spicy plum reduction and crushed new potatoes mixed with peanuts and fresh dill.
Seared lamb chump crusted with rosemary and lemon, served alongside sautéed root vegetables and a smooth red pepper sauce.