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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
A creamy store cupboard risotto made with frozen peas, white wine, and pecorino cheese, finished with fresh mint.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A creamy Italian pasta dish featuring crunchy walnuts, savory pancetta, and a rich egg and cream sauce.
An authentic Italian Easter pie stuffed with fresh greens, ricotta, and hard-boiled eggs, served with a fresh broad bean salad.
Thinly sliced melon and prosciutto served with wild rocket, shaved pecorino cheese, olive oil, and sea salt.
Authentic Neapolitan dough topped with San Marzano tomatoes, mozzarella, pecorino, and chillies, or filled with cooked lobster for calzones.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Vegetarian pizzas topped with mozzarella, dolcelatte, and pecorino, served with a fresh rocket and parmesan salad.
A classic Italian basil paste made with pine nuts, garlic, olive oil, and grated Pecorino cheese using a mortar.
Quick vegetarian pizzas using tortillas topped with tomatoes, peppers, and cheese, then baked until crisp and topped with fresh rocket.
A fresh vegetarian pasta dish featuring homemade basil pesto tossed with tender penne and topped with grated pecorino cheese.
A fun puff pastry pizza topped with sautéed courgettes, peppers, onions, and mushrooms, finished with grated cheese and baked.
Slow-simmered Italian tomato sauce with handmade beef and lamb meatballs, enriched with herbs, pine nuts, raisins, and pecorino cheese.
Handmade potato gnocchi served with a rich, slow-cooked confit duck sauce, vegetables, red wine, and savory Pecorino cheese shavings.
Thinly sliced mushrooms served with a truffle and mustard dressing, finished with crème fraîche, mint, and shaved pecorino cheese.
A vibrant vegetarian soup featuring spring onions, courgettes, potatoes, spinach, and broad beans thickened with whisked eggs and lemon.
Roast cherry tomatoes with garlic and chilli, top with cheesy breadcrumbs, and toss with penne pasta and fresh basil.
Crispy pancetta-wrapped prawns served with airy cheese-pear foam and a vibrant beetroot, apple, and mandarin salad.