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Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
Flavorful tortillas filled with smashed black beans, spices, peppers, and cheese, served with fresh avocado and toasted pumpkin seeds.
Low-fat turkey meatballs and homemade tomato sauce served over spaghetti, finished with fresh herbs and optional spices.
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
A creamy, flavorful vegetarian dip made from puréed broad beans, fresh herbs, and spices, finished with a zesty garnish.
Squid tubes stuffed with feta and breadcrumbs, seared and served over a thick, herb-infused tomato sauce.
A rich beef chilli simmered with spices, dark chocolate, and kidney beans, served over fluffy basmati rice.
Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
Authentic Greek-style lamb kebabs made with marinated lamb fillet strips, served in warm pitta breads with yoghurt and seasonings.
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
Slow-roasted plum tomatoes seasoned with garlic and oregano, then preserved in extra virgin olive oil for a rich flavor.
Spatchcocked chicken marinated in a homemade spicy piri-piri sauce, griddled and roasted until golden and cooked through.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
A simple Italian supper featuring browned sausages, sweet red peppers, and tomatoes tossed with al dente whole wheat fusilli.
Golden braised chicken glazed with honey and lemon, served alongside a fresh chickpea, feta, and cucumber Mediterranean salad.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Spice-rubbed salmon pan-seared and oven-baked, served with a fresh herb, onion, and courgette salsa.
A flavorful vegetarian strudel featuring roasted peppers, zucchini, aubergine, and caramelized onions mixed with couscous and soft sheep's milk cheese.
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta.
Potatoes are sliced lengthways and roasted with olive oil, water, lemon juice, and oregano until golden and tender.
Homemade breaded tuna fingers served alongside a vibrant Mediterranean-style vegetable compôte of tomatoes, courgettes, and olives.
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
Flavorful pork meatballs seasoned with oregano and cumin, served in a simple garlic tomato sauce with melted cheese.
Handmade pasta filled with savory pork and parmesan, served with a fresh, aromatic tomato sauce for special occasions.
Succulent caramelised scallops and prawns served over creamy turmeric grits with charred cabbage and crispy pork jowl bacon.
Tender simmered octopus and cannellini beans pan-fried with smoked ricotta, served over a dressed watercress and basil salad.
Sweet and sour beetroot marinated with garlic, oregano, and chilli. A perfect make-ahead side dish for roasts or feasts.
Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.
Handmade pasta served with a robust tomato sauce featuring mussels, anchovies, capers, and aromatic herbs for an authentic Italian meal.
Boil potatoes, peel, and quarter them before mixing with thinly sliced onions, olives, oregano, oil, and vinegar for serving.
Grilled Parma ham parcels filled with goats' cheese and herbs, served alongside a zesty chorizo and red pepper salad.
A delicious homemade vegetarian pizza topped with plum tomatoes, mozzarella cheese, capers, black olives, and fresh oregano.
A richly flavoured low-carb beef ragù served over spiralized courgette ribbons with a touch of liver and red wine.
Healthy carrot batons coated in almond, parmesan, and spices, then baked until golden-brown and tender for a guilt-free snack.
A gluten-free vegetarian minestrone using julienned butternut squash strands instead of pasta, simmered with chickpeas, tomatoes, and cavolo nero.
Healthy vegetarian patties made from quinoa and halloumi, pan-fried then oven-baked for a golden crust and tender center.
Healthy, spicy take on popcorn made with roasted chickpeas, ghee, and savory spices for a crunchy, flavorful snack.
Spiced beef and pork meatballs stuffed with cream cheese, served with a fresh herb salad and flash-fried tomatoes.
A fresh vegetarian salad featuring young courgettes, chicory, tomatoes, and goats cheese tossed in a zesty mint and lemon dressing.
Seared pork fillet stuffed with apricots, prunes, and parsley, coated in a garlic-paprika paste and roasted to perfection.
Seared beef fillet rolled in oregano, thinly sliced and served with a zesty baby artichoke and crispy crouton salad.
Roasted aubergine skins stuffed with spiced lamb and tomato, topped with a cheesy béchamel and served with golden sautéed potatoes.
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Buttermilk-marinated rabbit deep-fried until golden, served with a zesty homemade coleslaw and a sweet, spicy caramelised sweetcorn salsa.
Butterfly and stuff pork loin with dried fruits, marinate in paprika paste, then grill and serve with nutty couscous.
A traditional Greek lamb and aubergine bake layered with cheese sauce, served with lemony charred courgette ribbons.
Golden brown pan-roasted potato topped with sardines, rocket pesto, and oven-roasted tomatoes for a generous, delicious meal.
A summery potato tart topped with sardines and oven-roasted tomatoes, served with a fresh rocket and basil oil salad.
Handmade pasta parcels filled with herb-infused ricotta, served with fresh basil pesto, seasonal peas, and runner beans.
Sea bass cooked en papillote with homemade harissa paste and potatoes for a quick and healthy dinner.
Marinated spicy chicken served alongside a thick, slow-cooked Mediterranean vegetable ragù with garlic, aubergine, courgette, and fresh herbs.
Celery braised in vegetable stock with onion, garlic, and oregano, finished with a touch of butter for a tender side.
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
Roast butternut squash wedges coated in a blend of oregano, turmeric, and curry powder until golden and cooked through.
A refreshing vegetarian salad featuring cubed watermelon, tomatoes, fresh herbs, and crumbled feta cheese tossed in extra virgin olive oil.
Mini pizzas topped with spicy chorizo tomato sauce, artichokes, jalapeños, and blue cheese, baked until crisp and golden.
Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.
Stuffed pork loin wrapped in pancetta, roasted until moist, and served alongside a creamy, herb-infused three-cheese polenta.
Herb-stuffed pork loin wrapped in pancetta, roasted until tender, and served with a smooth potato and parsnip purée.
Pan-seared chicken topped with tomato sauce and melted mozzarella, served alongside a creamy, garlic-infused butter bean purée.
A flavorful bean curry featuring gungo beans and coconut, topped with crispy, spice-battered fried chicken strips.
Slow-cooked tender lamb chunks served with potatoes, shallots, and a fresh green bean and pomegranate salad.
A spicy peri peri chicken roasted with onions and potatoes, served with a fresh dressed lime salad.
A stylish pasta supper featuring spicy chorizo, fresh prawns, and mussels in a rich, herby tomato and red wine sauce.
Succulent suckling lamb legs, neck, and chops served with creamy borlotti beans, ewe's milk cheese, and charred Little Gem lettuce.
Pan-seared spiced lamb served with a warm feta and grilled lettuce salad alongside a zesty lemon mint rice pilaf.
A traditional Peruvian stir-fry featuring marinated steak, red onions, and tomatoes served alongside crispy twice-fried golden chips.
A stunning midweek pasta supper featuring halloumi, cherry tomatoes, oregano, and chilli, served with a fresh dressed side salad.
Vegetarian party nibbles featuring feta marinated in lemon, oregano, and olive oil, skewered with cherry tomatoes and fresh basil.
Succulent lamb kebabs paired with homemade spicy flatbreads and a creamy tahini-yogurt dressing, garnished with lemon-soaked onions.
Roast lamb leg flavored with garlic and herbs, encased in a savory breadcrumb crust, served with roasted root vegetables.
Tender wild boar stewed in a rich tomato and red wine sauce, served with homemade tagliatelle and sautéed mushrooms.
Slow-baked lamb shoulder stuffed with herb paste and roasted peppers, served with seasoned root vegetables and a red wine gravy.
Succulent pork tenderloin seared in fresh herbs, served over cider-infused lentils with apple, honey, mustard, and creamy mashed potatoes.
A classic American meatloaf made with beef mince, breadcrumbs, and savory sauces, baked until golden and served hot or cold.
Vegetarian spelt flour mini pizzas featuring a homemade tomato sauce and four optional gourmet toppings baked until crisp.
Succulent roast lamb leg glazed with Sicilian salmoriglio sauce, served alongside crispy almond-coated potato croquettes and aromatic herbs.
Cook fresh penne pasta and toss with a blended sauce of roasted red peppers, garlic, herbs, and spicy Tabasco.
Crisp lamb cutlets topped with a fresh herb and feta dressing for a quick, piquant supper.
A serious batch of lasagne made with pork rib ragù, homemade pasta sheets, basil oil, and a rich cheese sauce.
Roasted baby aubergines marinated in red wine vinegar, red onions, garlic, and olive oil, served at room temperature.
A gluten-free friendly pizza featuring a seasoned minced beef base topped with tomatoes, mozzarella, and fresh basil.
Succulent pork loin stuffed with garlic, fresh oregano, and Parma ham, then roasted and served with an instant vermouth gravy.
Quick meatballs made by squeezing Italian sausagemeat into balls and simmering in a rich, herb-infused tomato sauce.
Lamb fillets marinated in herbs, baked in foil with tomatoes and mozzarella, then served with a reduced stock sauce.
Marinated monkfish fillets wrapped in speck and sage, roasted until tender, and served with a rich red wine reduction sauce.
A traditional French sourdough bread studded with black and green olives and aromatic oregano, baked until golden and crisp.
Juicy pork belly skewers with peppers and onions, finished with red wine and oregano on a hot griddle pan.
Spicy shredded chicken layered with tortillas, roasted tomato salsa, and creamy guacamole for a striking alternative to fajitas.
A fragrant vegetarian dish where spices, sautéed leeks, and red peppers are tossed with rice and topped with fresh grapes.
Boil spiced long grain rice, press into timbales, and serve with a blended sweet red pepper and parsley dressing.
Golden-brown sliced new potatoes fried in olive oil and butter, seasoned with fresh oregano, salt, and black pepper.