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Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
A rich seafood soup served with homemade cheesy puff pastry straws and a spicy saffron garlic rouille.
Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Pan-fried salmon served with a creamy mussel sauce infused with fennel, saffron, and a splash of pastis.
A hearty seafood stew with bass, cod, and halibut, served with garlicky baguette croutons and creamy saffron-infused aïoli.
Pan-fried sea trout served with a rich langoustine bisque, licorice-infused carrots, and sautéed Little Gem lettuce.
A classic seafood broth served with homemade aioli and grilled bread, featuring monkfish, shellfish, squid, and aromatic Mediterranean flavors.
A classic Provençal fish soup with marinated fillets, aromatic vegetables, and a rich saffron rouille, served with crunchy croutons.
Fennel bulbs braised in butter and vermouth, then finished with a creamy parmesan sauce and grilled until golden brown.
Blanch spinach, sauté aromatics, steam mussels in pastis and sherry, then blend juices with greens to create a vibrant sauce.
Roast salmon parcels stuffed with a prawn mousse, served alongside shells-on Mediterranean prawns and tender stir-fried Brussels sprouts.
Grilled crayfish topped with a flavorful hazelnut, lemon, and pastis butter stuffing, served with fresh lemon wedges.
Rich and creamy mussels steamed in wine, served with a thick pastis-infused sauce and crusty bread.
Cleaned mussels steamed with pastis, aromatics, and bacon, finished with a creamy lemon sauce and fresh herbs.